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Frozen Chocolate Coconut Banana Bites

This is the thing to make when all you want is a little sweet treat with chocolate that won’t take much effort to make. All you do is melt, dip, freeze, wait impatiently, poke bananas to see if they’re fully frozen yet, lick the melted chocolate off your fingers, wait some more, poke again, wait, forget about it, come back and enjoy an amazing little bite bursting flavor.

The chocolate freezes over like a chocolate ice cream shell. The coconut provides little more then something to make it prettier (unless you really load it on) and the banana freezes and becomes like a little bite of ice cream.

It’s a perfect summer treat. Not to mention fairly versatile. Try it with different nut butters (coconut cream concentrate might work really well here!), different dried coconut cuts, chopped nuts and different chocolates. It’s all good.

Enjoy!

Sarah:)

Frozen Chocolate Coconut Banana Bites

Frozen Chocolate Coconut Banana Bites photo
Frozen Chocolate Coconut Banana Bites
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Serving: 4
Preparation Time: 10 minutes

Melt chocolate over very low heat or double boiler with coconut peanut butter, brown rice syrup and vanilla until melted and smooth. Pour into a bowl and stir a few times to cool.

Dip banana slices into chocolate. Spoon a little extra over the top if desired. Sprinkle with coconut.

Freeze until fully frozen and enjoy!

Recipe courtesy Sarah Shilhavy

 

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World’s Best Movie Popcorn

Movie Popcorn photo
Movie Popcorn
photo by recipe author

This is the recipe that movie theatres used for years — the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.

Servings: 4-6
Preparation Time: 15 minutes

In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.

Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burnt, a light brown color.)

As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.

Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.

Recipe submitted by Jeff, Eagle, ID

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Hot Roasted Butternut

Hot Roasted Butternut photo
Hot Roasted Butternut
photo by recipe author

These are so good – even my husband likes them – and he hates butternut squash!

Servings: 4-6
Preparation Time: 10 minutes + baking

Preheat oven to 500 degrees F.

Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.

Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste. Larger amount for some heat!

Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.

Recipe submitted by Kim, Whigham, GA

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Coconut Mango Pancakes

Coconut Mango Pancakes photo
Coconut Mango Pancakes
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

  • 1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 1 tablespoons honey
  • 3/4 cup mangoes
  • 1/4 cup + 2 tablespoons coconut oil
  • 1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly then mix in remaining ingredients.

Add wet ingredients to dry – MIXING ONLY UNTIL COMBINED. (If you over-mix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top with extra mango slices and shredded coconut.

Recipe submitted by Lisa, Ft. Lauderdale, FL

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Pumpkin Coconut Muffins

Pumpkin Coconut Muffins photo
Pumpkin Coconut Muffins
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 muffin greased tins lined with paper muffin liners.

Bake for 30-35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe submitted by Megan, Bar Harbor, ME

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Chocolate Coconut Oil Hard Shell

Chocolate Coconut Oil Hard Shell

Chocolate Coconut Oil Hard Shell photo
Chocolate Coconut Oil Hard Shell
photo by recipe author

Servings: 4-6
Preparation Time: 5-10 minutes

Melt chocolate in a double boiler. When soft, add coconut oil and stir until combined.

Remove from heat and store (preferably) in a glass container. No need to refrigerate. You can store it in the refrigerator, but it will become solid. To liquefy it, submerge the container in warm to hot water for a few minutes.

Serve over ice cream.

Recipe submitted by Cheryl, Boca Raton, FL

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Coconut Treat Balls

Coconut Treat Balls photo
Coconut Treat Balls
photo by recipe author

Servings: 15-20
Preparation Time: 10 minutes

or for variations:

In food processor, use chopping blade to blend coconut, dates, coconut oil and spices, until dates are finely chopped in mixture.

If using nuts you can add these now to the food processor and may not need to add any fruit spread to bind balls.

If you are not using nuts put the mixture or part (if you want to make different flavors) of the mixture in a bowl. Mix in any extra ingredients you like at this point.

Add fruit spread (if needed) and mix. The mixture should be slightly sticky when you touch it but not wet. (Once you refrigerate the balls they are not sticky to touch.)

Form the mixture into balls about the size of a walnut and put on a plate, refrigerate and enjoy.

Recipe submitted by Karen, Turnersville, NJ

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Fruited Granola with Syrup

Fruited Granola with Syrup photo
Fruited Granola with Syrup
photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Fruited Granola:

  • 2 cups rolled oats (old fashion oats)
  • 2 cups quick oats*
  • 1/2 cup wheat germ (optional)
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 3 tablespoons juice (apple, pomegranate, cranberry, grape, etc)
  • 2 teaspoons vanilla
  • 1/2 cup honey
  • 1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

Fruited Granola:

1. Preheat oven to 250. Combine oats, wheat germ, and cinnamon in a large bowl.

2. Measure out 1/2 cup of solid coconut oil. Using your hands scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

3. In a separate bowl combine brown sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

4. Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

5. Bake at 250 for 20 minutes.

6. Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

1. Combine all ingredients. Mix well.

*Use all rolled oats if desired.

Recipe submitted by Katrina, Canal Fulton, OH

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