Toasted Coconut Macaroon Bars

Toasted Coconut.  Can there be anything better?  These WERE going to be Almond Joy bars, although they all got eaten before I got the chocolate on them, lol

  • One can sweetened condensed milk
  • 2.5 cup unsweetened coconut
  • dark chocolate (Belgian ideally).  chips, chunks, or whatever you have on hand.
  • nuts – Almonds for Almond Joy bars

Toast your coconut in a 350° oven for about 10 minutes, then mix into your milk until the coconut is fully coated.

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Press a small spoonful of your coconut mix into the bottom of your perfect petites (https://danakayal NULL.epicure pan, add nuts

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Layer more coconut mixture and press down.

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Bake for about 12 minutes at 350.

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Once bars are cool dip in melted dark chocolate.  All mine disappeared right away!

Want to enjoy as a cookie instead?  Check out this recipe (http://www NULL.momontimeout!


Roasted Squash Soup with Chipotle Cream Drizzle

I’m not a soup person.  Although I tell you, this soup would make me one!!

  •  2 med sweet Onions
  •  3 Celery
  •  2 carrots
  • ½ lg kabocha squash (or butternut)

If you’re not familiar with Kobocha squash you’re missing out!  It’s 1/3 lower in calorie than Butternut, easier to cut open and high in iron.  It’s seriously worth the garden space!  I put it in this year not being familiar with it and next year I will put in 3 plants.  It’s that good!

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Roast squash and veg. at 425, 25 mins

Brush with ADOBO sauce mix (https://danakayal NULL.epicure and roast 10 more mins.

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Meanwhile Combine and heat:

  •  6 cups chicken stock  (6 cups water and 3 tbsp Broth mix (https://danakayal NULL.epicure
  •  1 tbsp of Onion and Garlic Nutritional Yeast Sprinkle (https://danakayal NULL.epicure (or fresh green onion & garlic). The Sprinkle adds a bonus nutty flavor due to the Nutritional yeast
  • ½ tsp Chili Garlic Salt (https://danakayal NULL.epicure

Add veg to stock, puree.

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Iron Fish.  My daughter is low in iron, so I use my cast iron pans as much as possible PLUS I use my iron fish (http://www NULL.luckyironfish in any soup or pasta I cook.  NOTE:  Remember to remove iron fish before you blend.  OOPS!

Drizzle with:

  • 1/2 cup cream off your your *coconut milk, diluted with coconut milk (OR regular cream/greek yogurt combo)
  • ½ tsp Chipotle Aioli mix (https://danakayal NULL.epicure

Sprinkle with Garlic & Onion Nutritional Yeast sprinkle.  Devour.

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This is my fav brand of Coconut milk (http://www NULL.londondrugs NULL.html) and I get it at Superstore.  It’s popular, when you see it buy a few!  Great flavor and CLEAN ingredients.  Had a can of rooster milk yesterday and was SOO disappointed!



Teriyaki Rice Wraps w/Jicama Mango Salsa and Ginger Cream

This is delish, please ignore my awful plating, so not my skillset.  All the parts below can be use for many diff recipes separately too!  This was inspired by an episode of DDD. :)

  • 2lbs Pork Loin, cut in slivers (or chicken/beef)
  • 1 Tbsp Epicure’s Teriyaki RubSplash of Soy, splash of Olive Oil

Combine and marinate overnight. Stir-fry quickly on high heat.

Small strips of pork

Jicama Mango Salsa

  • 1 cup Minced Hicama
  • 3/4 cup small chunk mango
  • 2T slivered red onion
  • 2T cilantro
  • 1 t chili garlic sauce
  • 1t soy sauce
  • a couple pinches of salt
  • 1/2tsp Epicure’s Cinco Peppers


Jicama Mango Salsa

Ginger Cream

  • 1t whip cream (or coconut milk)
  • a few grinds of Epicure’s Chili Garlic salt
  • 1 tsp honey
  • 1 tbsp rice wine vinegar
  • 1/2 T grated ginger
  • 1/2 c sour cream (or use coconut cream)
  • 1.5 T Epicure’s teriyaki


We served ours wrapped up in rice paper wraps, these would make great asian taco’s too!  Soak your rice paper as instructed in the pkg, wrap up the pork, salsa, some shredded carrots or any other veg you have on hand.  Serve with the ginger cream as a drizzle or dipping sauce.

Wrap prep station

Anti-inflammatory & Metabolism Boosting ‘Tea’

My upper back is a mess of inflammation post a car accident and it causes me daily grief years later.  I’m 2.5 months into super strong anti-inflammatories and had to go off them for a treatment.  Oh man, I need relief!  So…  I’ve been researching things to help with that.

Cayenne pepper and Turmeric immediately came to the forefront, so I’ve added Turmeric supplement to my routine.

As for Cayenne, I remembered reading about a Trim Healthy Mama fat busting tea (http://www NULL.trimhealthymama with Cayenne and tweaked it a little and it’s delicious without sweetener.

  • 2 T Oolong tea – I used David’s The Skinny, in 12oz hot water
  • 1 cup coconut milk – I used 1/2 of unsweetened beverage one & half cooking coconut milk
  • 1/8 tsp rounded sea salt – I used Pink Hawaiian – their recipe calls for Celtic
  • 1/2 tsp cayenne
  • 2 tsp Epicure’s vanilla
  • 1 tsp Epicure’s cinnamon

I steeped the tea until it was cool.  David’s ‘The Skinny tea’ has oolong, pu’erh tea, ginger, orange peel, eleuthero root.  You can use plain Oolong althoug this one has the added bonus of ginger and extra flavors.  The original recipe calls for Almond milk, although coconuts are so healthy (http://www NULL.eatingwell that I went with coconut milk instead.  The original recipe calls for a pinch of Cayenne, well that’s only for wusses, so I went with a rounded 1/2 tsp.  After the first few sips I was used to it and added more to subsequent batches.

I tossed all ingredients in lg shaker jar and gave it a good shake.  This is your concentrate and should give you 8 cups of beverage over the course of the day. To serve: fill a mug (I use a 2 cup Mason Jar) 1/2 full with ice and, pour on your concentrate and top up with water (or don’t – taste and go from there).

The Cayenne boosts your metabolism (http://www NULL.precisionnutrition and works on inflammation (http://www NULL.natural-health-and-healing-4u NULL.html#axzz3Su1zBb5X), so go with as much as you can handle!

So for those worried about calories – GO PALEO.  And if you’re not and you do count calories – Even with full fat coconut beverage this whole days worth of tea has only 160 calories AND it’s got the health benefits of coconut milk & oil (http://authoritynutrition makes your tea naturally sweet so you save those calories!

note:  coconut milks are NOT created equal.  Avoid those with Guar gum and other crud.  I buy Real Thai in a litre Tetra pack at my local Superstore.  Crap free.  :)

Slow Cooker Coconut Soup

Prep time, 20 mins.  Cook time, 5-6hrs.

I was leaving the house in half an hour and wouldn’t be home until 7pm, so a crockpot meal was in order.  I had only my homegrown whole chickens, so I grabbed a small one (fully frozen) and tossed it in my Instant Pot for 20 minutes on pressure cook (so that it would thaw a little bit) while I chopped my veggies.

  • 1 whole chicken (pieces work of course!)
  • 1 med onion, diced
  • 3+ cups of diced carrots
  • 1 big knob of ginger, sliced in big pieces  (galangal is even better if you have it)
  • 4 ribs of celery, chopped
  • 3 red peppers, chopped
  • 1/2 a head of garlic, cloves peeled
  • 1 6″ piece of lemon grass, bruised
  • 5 Kaffir Lime Leaves
  • 1 Star Anise
  • 2 tsp Epicure’s Indonesian Seasoning (or Madras Curry or Thai seasoning)  In my version I used 2 tsp of Cinco pepper.
  • 2-3 cups Epicure’s Chicken Bouillon

Toss everything in your crockpot, and cook on low 5-6hrs.  Take out your chicken, remove bones & skin and shred the meat.  Remove the star anise, lime leaves, lemon grass and ginger chunks and discard.

Add chicken meat back into your pot and add:

  • 4 cups of coconut milk – real Thai tetra packs are my fav
  • juice of one lime
  • 2-3 Tbsp of Fish Sauce

Cook 30mins on high to have all flavors meld.  Serve.