Flax Pancakes with Banana-Coconut Compote | Stonyfield + Barlean's

I think my kid broke me. Or, at the very least, my ability to sleep peacefully for extended periods of time.

Though he's been "sleeping like a baby" through the night for quite some time, I find myself having the same "red light, green light" sleep cycles that began when he was just a tiny thing that needed tending to in the middle of the night. If I'm not waking up to take a peek at the monitor, I'm tossing and turning because I'm: hot, uncomfortable, unable to shut my mind off, have to go to the bathroom, having nightmares, distracted by sounds outside, etc. etc. etc.

Stress makes matters worse for me, especially in the dream department. I have always had VERY vivid dreams. Vivid to the point that sometimes I wake up and feel like I lived a second life during the hours I should have been snoozing.

Last week I started the daunting task of researching all of the whos/whats/whys/hows that come with the structural and design changes I hope to make to the blog soon, and those stressy thoughts leached their way into my subconscious. Whenever I'm feeling "out of control" in real life, I have tidal wave dreams. Usually the waves come as I watch them from a sound, anchored structure, but last week's monstrous swells came while I was on a cruise ship with no land in sight. {Also, it kind of makes me never want to take a cruise again.}

It's hard to sleep peacefully when you're dreaming about being battered around on the open seas.

Anyway, restless nights make for exhausting mornings. It's true that coffee is usually the only thing that interests me immediately after I get out of bed, but a nice breakfast is always a good follow up once I'm a little more awake. It's even better if I don't have to do to much to get it ready.

These Flax Pancakes with Banana-Coconut Compote are easy to make, and can even be made ahead of time and frozen so that you can have a luxurious weekend-style breakfast any day of the week.*

Don't run away just because I used the word "compote." If you can throw a few things in a pan together and let them simmer, you got this.

The lovely folks at Barlean's sent the members of Stonyfield's Clean Plate Club some of their great products to try out this month, and I have to say that their coconut oil and flax chia coconut blend worked perfectly in these pancakes. I loved the way they turned out hearty {yet fluffy} with the combination of white and whole wheat flours and the addition of the ground flax blend. I used Stonyfield's Whole Milk Greek Yogurt in place of the traditional buttermilk, and it gave them just the right amount of rise and tang.

Any time I smell coconut, I immediately think of palm trees and island-type things, so naturally I topped these babies with something that tasted equally as tropical. Each forkful is like a beach vacation for your taste buds. {Something I definitely wouldn't mind waking up to, even after catastrophic nightmares.}

Maybe one day I'll sleep deeply again, but for now, I'll settle for these pancakes --  truly a dream. :)

Flax Pancakes with Banana-Coconut Compote
Pancakes adapted from King Arthur Flour, Compote adapted from BlogHer
Yields about 20 pancakes

For Banana-Coconut Compote
2 ripe bananas
2 tablespoons Barlean's Coconut Oil
4 tablespoons honey
1 1/2 tablespoons lemon juice
2 tablespoons unsweetened coconut flakes

1. Add all ingredients except for coconut flakes to a saucepan over medium heat. Stir gently to combine.

2. Bring the mixture to a simmer, reduce heat to low and cook for about 7-8 minutes until the banana softens and begins to break down and the sauce thickens a bit.

3. Stir in coconut flakes and cook for another 1-2 minutes.

Set aside until ready to use.

For Pancakes:
Butter, coconut oil or non-stick spray for pan
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup Barlean's Flax Chia Coconut Blend
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
2 eggs
2 tablespoons Barlean's Coconut Oil, melted
3/4 cups + 2 tablespoons Stonyfield Whole Milk Greek yogurt**
3/4 cups + 2 tablespoons water or milk

1. In a large bowl, whisk together all dry ingredients to combine.

2. In a medium bowl, whisk together all wet ingredients until well blended

3. Add wet ingredients to dry ingredients and mix until just combined {don't over-mix}.

4. Meanwhile, heat pan, skillet or griddle over medium heat and add butter or oil to lightly coat. Scoop pancake batter {about 1/4 cup for each pancake} onto skillet, and cook for about 3-4 minutes or until the edges set and the bubbles that form on the batter begin to pop. Flip and cook for another minute or two until puffed and golden. Repeat until all batter is used.

Serve with Banana-Coconut Compote and serve hot.

Notes:

* To make pancakes ahead, simply prepare and cook them as you normally would, cool completely and then place them on parchment-lined baking sheet -- side by side, not stacked so they don't fuse together -- in the freezer. Once frozen, place them in zip-top freezer bags. Remove as many as you need in the morning and reheat in the microwave, oven or even toaster.

**You can substitiute 1 3/4 cups plain, regular style yogurt in place of Greek + milk.

If you want to a stronger coconut flavor in your pancakes, you can add a tablespoon of unsweetened coconut flakes or 1/4 teaspoon coconut extract.

Baked Coconut-Basil Turkey Meatballs

Remember that lesson on combinations and permutations in math class back in the day? That one where you had to figure out how many different combos you could make from a list of items? {Yeah, me either. Math never was my thing.} That's what I think of sometimes when I'm grocery shopping and cooking each week.

If you look in my fridge or pantry, I will almost always have the same staple ingredients from which I make our weekly meals and anything else I'm inspired to cook up. One of the benefits of cooking at home often is that you start to build a well-stocked pantry with items that can be used in various ways. For the most part, certain things like spices, dry goods and condiments last a while, which can be a good thing if you're up for a challenge in creativity... but a bad thing if you can only think of a handful of ways to combine them in a recipe. {"What the HECK am I supposed to do with the rest of this jar of poultry seasoning?!"}

Even though I'm always coming up with new things to share on the blog, the truth is that we get into eating ruts just like everyone else. Ground turkey meat is almost always on rotation in our house because it's inexpensive, relatively healthy and liked by all who live here. BUT, there are only so many variations of sloppy joes, chili and meatballs I can make before we all want to say a permanent goodbye to the gobbler.

The more ingredients you have on hand, the more combinations you can make so that will help you use up ordinary ingredients in extraordinary ways! {Your taste buds and family members will thank you.}

I often look up recipes for different types of cuisines and figure out how to use every day ingredients in exotic new ways, and these Coconut-Basil Turkey Meatballs did not disappoint. I found the idea for the recipe while flipping through an old Cooking Light magazine, and substituted some of my own pantry items for the ingredients I didn't have. {Yes, I totally used puffed rice cereal in meatballs. That's called ingenuity, folks.}

Since I already had this stuff in my pantry and fridge for every day cooking, all I had to do was combine the flavors in different ways to create something new, fresh and really good! I loved how the coconut added another layer of flavor to the spicy meatballs. The sweet and sour tang of the honey and citrus juices made a perfect accompaniment for dipping, too.

You don't have to use basil strictly for Italian cooking, or coconut flakes explicitly for baking. The honey you drizzle over your morning bowl of oatmeal doesn't have to stay in the breakfast category. Like I said, even a box of cereal came in handy since I rarely have bread crumbs around!

I challenge YOU to look at the ingredients you buy every week with new eyes and see how many ways you can combine them into something original! Now THAT'S a lesson on combinations that's worth remembering... and eating! :)

Coconut-Basil Turkey Meatballs 
Adapted from Cooking Light Magazine, January 2011 

1 pound ground turkey {or chicken}
2/3 cup crisp rice cereal {or panko bread crumbs}
1/3 cup unsweetened coconut flakes
1/4 cup chopped basil
1 tablespoons chili paste {like Sambal Oelek}
1 tablespoon honey
2 teaspoons low sodium tamari or soy sauce
1 egg, beaten
Pinch of salt


For Sauce:
Juice of half a lime
Juice of one small orange {I used a blood orange, but any will do}
1 teaspoon honey
1 teaspoon vinegar {preferably rice vinegar}
2 tablespoons low sodium soy sauce or tamari
Pinch of red chili flakes

1. Preheat the oven to 425 degrees. Prepare a large baking pan by lining with a piece of aluminum foil and brushing lightly with olive oil. Set aside.

2. In a large bowl, mix together all of the meatball ingredients until well combined.

3. Using a standard ice cream scoop, scoop out the meat mixture and shape into balls. {You should get about 10 medium-large meatballs.} Place meatballs a few inches apart on the prepared baking pan.

4. Brush the top of each meatball with a drop or two of oil. Bake for about 15 minutes until golden brown and cooked through.

For Sauce: Place all the sauce ingredients in a lidded jar. Secure the lid tightly and shake vigorously to combine.

Serve hot meatballs with a side of dipping sauce.

These make a great appetizer or a good dish to serve alongside rice or asian-style noodles.

Chocolate Hazelnut Energy Snacks | Target Made to Matter

Confession: I've been running on empty. Sputtering along with barely enough fumes of creativity to move forward, which I'm certain has been obvious by the lack of regular posts lately. For a girl who's never truly had "writer's block", the experience has been completely maddening.

Sure, blogging has come with its own list of challenges {namely, learning how to do pretty much everything involved}, but writing was never been among them. I got 99 problems, but blabbing ain't one. Or it wasn't up until now, anyway.

I used to be able to sit down and fill post after post with anecdotes {that I found slightly amusing, at least}, but now... this. Talking about having nothing to talk about.

The condition has been creeping up on me slowly over the past few months, but I've managed to pull it together and plug along, until a few months ago when I found myself having a meltdown stressing over a blinking cursor. And then suddenly -- in the middle of a succession of uninspired key strokes --  I realized that while, yes, I do have obligations and posting deadlines from time to time... I am the boss of me.

And The Boss said, "Dianna, take some time off to get a life so you have something to write about."

Ah, clarity. You elusive creature.

That's how I knew it was time for a little break from the way I've been doing things. So while I've been gone from a regular posting schedule, I've been attempting to fill my real schedule with things to fill me with wonder, joy and peace. You know... stuff to write about.

I've spent late afternoons outside sitting on a blanket under a tree letting my son climb me like a jungle gym. Cooked and baked all kinds of things, just for fun {imagine that!}. Cleaned and organized parts of my house that I've been putting off attacking since we moved in years ago. Took a weekend trip to Miami to celebrate 6 years of marriage with my guy. Met friends for lunch. Took Cole to a baby yoga class. Visited with my Aunt & Grandma. FINISHED A BOOK I STARTED READING 3 YEARS AGO.

In other words, I lived.

There have been times during all this living that I've had the urge to sit to down and write, or have had a creative idea or two pop up... and then fade again. In short: I haven't been "cured" of writer's block. But I know that the memory is there, filed away and ready to be written about another day when I'm inspired to do so -- not just because I feel the need to regurgitate what happened to meet a {self-inflicted} "3 posts per week" quota.

A few weeks ago, I was able to recapture some of my enthusiasm at the Food & Wine Conference in Orlando, where I couldn't help but be energized by the folks around me who are brimming with creativity and talent. It didn't hurt to receive a compliment from the conference keynote speaker, Monica Bhide, who kind of knows what she's talking about.

My tank is full.

Things have changed. My motivation has changed. This blog may change. {A little bit. Not too much.} There is a lot and nothing at all happening in my life all at once. It's a weird place to be.

While I figure out where this is all going, I'll still be sharing recipes and collaborations when I can. And when I can't? Well, hopefully that will mean that you can find me living, collecting stories to share again when the writer's block falls away.

Because living is the only thing that truly matters.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Incidentally, I have a tie-in here to a project I've had the good fortune of being a part of as a Stonyfield Blogger: Target's Made to Matter campaign.

Target and Stonyfield understand what really matters, too -- conscious living that focuses on the health and prosperity of humankind and the planet. Though it may seem like a very small step, choosing to purchase products that are made by companies who take the time to create products that make a difference to the environment and their consumers' lives is a powerful way to start a wave of change.

Stonyfield, along with 29 other wellness brands {such as Justin's, Annie's Homegrown, EVOL., Ben & Jerry's and Seventh Generation} is being included in Target's collection of products that promote better living. To celebrate being among such an elite group of sustainable, quality-driven companies, Stonyfield is launching a new line of "Supergrain" Greek yogurts {think: flaxseed, buckwheat and quinoa!} that will be hitting store shelves soon, exclusive to Target!

I love Stonyfield because of their commitment to organic, smart choices... and I love anyone who helps me stay on track with better-for-you snacking.

Among the goody bag of Made to Matter products that I received was a jar of Justin's Chocolate Hazelnut Butter. Knowing that this delicious treat could only lead to a trip to the silverware drawer for a spoon to dig in with, I whipped up a batch of their Energy Snacks... best idea ever!

These little bites are packed with oatmeal, unsweetened shredded coconut , and of course, rich, decadent Chocolate Hazelnut Butter to hold it all together. In other words, there's no guilt in popping a few of these as a sweet treat... and how amazing would a few of these crumbled over some Stonyfield yogurt be for an afternoon snack?

Enjoy these treats knowing that you're doing something good for yourself and for the world with products that are "Made to Matter" AND made to satisfy!

Chocolate Hazelnut Energy Snacks
Hardly adapted from Justin's 
Makes about 12 mini muffin-sized snacks 

1/2 cup Justin's Chocolate Hazelnut Butter
1 tablespoon coconut oil
1/3 cup unsweetened shredded coconut
1/2 cup old fashioned oats
1 teaspoon honey
Optional: Flaked sea salt, such as fleur de sel

1. Prepare a 12 cup mini cupcake tin by lining with mini cupcake liners. Set aside.

2. In a large bowl, combine the chocolate hazelnut butter and coconut oil {if it needs softening, pop it into the microwave for a few seconds}.

3. Add shredded coconut, old fashioned oats and honey and stir to combine. The mixture should come together and be able to somewhat hold its shape. If it is too loose, add a bit more coconut and/or oats.

4. Scoop a heaping tablespoon of the mixture into each mini muffin liner. Press down with fingers or with the back of a spoon to pack down. Sprinkle with a tiny bit of flaked sea salt if desired.

5. Refrigerate until firm, about an hour. Pop into a zip top bag and store in fridge.

Note: I have also made these by rolling the mixture into balls. Equally as delicious, but a bit messier! If you don't have a muffin tin, this is an option.

Disclosure: As a Stonyfield Blogger, I received samples of some of the Target Made to Matter products and compensation. As always, all opinions here are my own!

Ice Cream Social: Coconut Macaroon Ice Cream Pie | Ruffles & Truffles

I just love the fact that the only direction I gave my Ice Cream Social pals was to create something ice cream related, and they all came up with something totally unique! We've had ice cream sandwiches, boozy ice creams, ice creams that don't require ice cream makers... and today, ice cream pie from Katie at Ruffles & Truffles!

Katie is another gal I met during the conference weekend in Miami {I was obviously very busy socializing!}. I didn't really get to chat with her until the last night and I was a little sad because -- after getting to check out her blog -- I think we'd have a lot in common! She's a teacher {as I was many moons ago}, she's got adorable pups and, most importantly, she loves food. Her blog is composed of DIYs, fashion, AND recipes... so versatile & fun to read.

And her recipes? So great! I mean, what's not to love about a Greek Salad Grilled Cheese Sandwich or Chocolate Coconut Macarons with Vanilla Buttercream? You must check out all this goodness yourself over on Katie's social media pages:

Facebook | Twitter | Pinterest | Instagram

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

a Rafflecopter giveaway 

Hi everyone! My name is Katie, and I blog over at Ruffles & Truffles. I share a little bit of fashion, DIY, and of course: food! Today, I am thrilled to be sharing a frozen treat that is near and dear to my heart: a coconut macaroon ice cream pie!

For those of you who don’t know me, there is something important to know right off the bat: frozen yogurt and ice cream are essential elements in my life. I’m incapable of ending my day without indulging in at least a few bites of creamy dessert goodness. But here’s the thing: sometimes JUST a bowl of ice cream won’t cut it for me. Sometimes I want more. Enter: my second dessert obsession. Coconut macaroons. There is something so wonderful about a toasty, sweet, and slightly chewy coconut macaroon. Extra points if it also includes chocolate in some way.

Now for the kicker: smash my two favorite desserts together and you get a coconut macaroon ice cream pie! I mean, who can resist cookies and ice cream together? When I first created this pie in my kitchen, I was worried it wouldn’t work as well as I imagined it in my head. However, the crunchy yet chewy cookie crust paired with the creamy ice cream (and whipped topping) is definitely delicious. I couldn’t help but cut extra large slices for myself. Oops.

The nice part about this pie is that it is completely customizable. I used vanilla frozen yogurt for mine, but a different flavor combination could be just as awesome! I’m thinking a chocolate ice cream version would be pretty delectable, or maybe even my current favorite flavor: pistachio. You could even use the macaroon batter to create individual sized pies if you prefer. Oh, the possibilities! I hope you think about trying this out for yourself if you happen to be a macaroon enthusiast like myself - you won’t be sorry...

Coconut Macaroon Ice Cream Pie

For the crust:
7oz shredded sweetened coconut
2 egg whites
¼ cup sugar
½ tsp vanilla
Pinch of salt

For the pie filling:
¼ gallon vanilla frozen yogurt or ice cream
6oz mini chocolate chips
8oz whipped topping
3 oz shredded sweetened coconut

1. Preheat your oven to 350° F. Spread the sweetened coconut (7oz for the crust, and 3oz for the garnish in a single layer on a baking sheet. Toast the coconut in the oven for about 20 minutes until golden brown, stirring occasionally. When the coconut is golden brown, remove from oven and allow it to cool completely (you can also place it in the freezer/fridge to speed the process). Keep the oven at 350° F, as you will need it for the pie crust.

2. Meanwhile, whip the egg whites and sugar in a large bowl with a mixer on high speed for 5-7 minutes until stiff peaks form. Then, add the vanilla and salt. Next, use a spatula to fold 7oz of toasted coconut into the mixture.

3. Thoroughly cover the inside of a pie plate with cooking spray. Then, add the coconut macaroon mixture to the pie plate. Use your spatula to press the batter into the bottom and up the sides of the plate evenly to form the crust.

4. Bake at 350° F for 15-20 minutes, until crust is golden brown. Remove from the oven and allow the crust to cool completely.

5. To assemble the pie, remove ice cream/frozen yogurt from the freezer and allow it to rest on the counter for 5 minutes to soften slightly. Scoop ¼ gallon of the ice cream into a large bowl and add the mini chocolate chips. Use a spatula to stir the mixture together. Scoop the ice cream mixture on top of the cooled coconut macaroon crust and spread it evenly inside. Place back into the freezer for at least 10 minutes to allow the components to set.

6. Finally, to complete the pie, top with whipped topping and the additional shredded coconut. Slice, serve, and enjoy!

{No Bake} Tropical Energy Bites

Let's talk about snacks. {Baby, let's talk about you.and.me. What? You totally thought the same thing.}

What do you reach for when you're feeling snacky? Probably whatever you can get your hungry little hands on, right? Which is not always the healthiest of options, I'm sure. I'm not judging. I'm just sympathizing with the throes of poor hungry decision-making.

I try not to buy unhealthy snacks because, naturally, if they're not around the house, I won't eat them. But the downside of healthy snacking is that it can get sort of expensive.

KIND bars are one of my favorite, throw-it-in-your-purse-and-go snacks. So are Pamela's "Whenever Bars" {though, for the love of Pete, I wish they'd revamp their wrappers & packaging}. When I'm needing salty, I like Blue Diamond Nut Thins {although truthfully they contain a few ingredients I could live without}, which keep me from diving head-first into a bag of Doritos. But those little bitty snacks? They add up big time. Is it just me, or do you find that the healthier the snack, the less they put in the bag and the more they charge for it? Maybe keeping the volume at 75% air is what really keeps it healthy? Who knows.

Anyway, after taking inventory of my pantry {Read: raiding the shelves for something to snack on} last week, I realized that I probably have enough random ingredients in there to make my own healthy snack without spending any extra money. So, of course, I started experimenting.

A little bit of this, a little bit of that... a whir in the food processor and, VOILA!, Tropical Energy Bites.

Made with dried mango, cashews, banana chips and flaked coconut, you can feel confident knowing that there's nothing creepy lurking in your snacks. {Just be careful when purchasing dried fruit and make sure that the ingredient list is up to par -- some of them can get very heavy on the sweetness.} Yes, there's some sugar in these as I just used what we had on hand, but I still consider these better than devouring a row of Oreos. Additionally, it is possible to find dried fruit with no added sugar if you look hard enough {I'd start the search at Whole Foods or another health food store for best results.}

This recipe {which makes a small batch} made 30 bite-sized energy balls that are ideal for tossing into a snack bag and taking for the road, but you could easily double the recipe for a treat that will last a little longer or feed more people.

I'm pretty proud of myself for whipping up something healthy with stuff I already have -- a penny saved is a penny earned, after all. And I'd rather spend my pennies on something cute, like this. :)

{No Bake} Tropical Energy Bites

1/3 cup roasted, unsalted cashews
1/3 cup banana chips
1/4 cup dried mango {unsweetened if possible}
1/4 cup unsweetened dried coconut flakes
3 tablespoons almond butter
2 heaping tablespoons honey

1. Pulse all ingredients in a food processor until mostly ground and combined. A ball should start to form with the mixture.

2. Once ground to desired consistency, scoop out the mixture by the teaspoon-full and roll into bite-sized balls.

3. Refrigerate to harden a bit if desired. Store in an airtight container.

Brazilian Coconut Brigadeiros

I know that some of you are still buried under piles of snow even though Spring has supposedly sprung. I'm guessing by some of your Facebook and Instagram posts that impatience is rearing its ugly head as you bundle up, yet again before walking out the door.

If you think waiting for warmer days is tough, you can imagine how my buddy Katie at Katie's Cucina is feeling as she waits for her little bundle of joy to arrive any day now!  {Come on, baby!} Today I'm filling in for Katie while she waits for progress with a recipe to keep everyone occupied!

Because I can't control the weather {or baby boy's tardiness!}, I thought I'd share the flavor of warm, sunny days to keep impatience at bay. These Brazilian Coconut Brigadeiros are just what you need to get you through what will {hopefully} be your last push through frigid days {and a different kind of push for Katie, of course}!

Sweet, tropical coconut flavor shines in these poppable bite-sized Brazilian treats. If you're a fan of dulce de leche, you'll love these easy-to-make candies. And wouldn't they be a fun sweet to whip up for Easter?

Hop over to Katie's blog for the recipe, and let's all send our best vibes for the signs of spring to arrive sooner than later!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

Are you adjusting to the time change? {She asks as she nearly slumps over with drowsiness.} Because it's not going so well over here. 

Don't get me wrong, I'm loving the fact that the sun is still out when I leave the office. It's the dark, snoozy mornings that are killing me. And the fact that I can't make my body go to sleep an hour earlier no matter how hard I try. Add in extra projects, lack of caffeine and constant places to be and things to do, and we're really in trouble. Suddenly, a week passes by and not one recipe gets posted. I don't like it. I don't like it one bit. {Note: I love everything I've been involved with lately, just not the lack of time for posting.}

Getting into new routines is a challenge for me. It always has been. I cried for the better part of Kindergarten through 3rd grade because, just when I'd feel like I was getting into the swing of things, it was time for a change. By 4th grade I got the hang of it all, but I'd still start off the year slightly anxiety-ridden. Yes, I was a weenie. 

Though you won't find me in tears anymore {most days, anyway} it still takes me a while to get into the swing of new things, but I've gotten much better at it. Keeping one of my mini-routines within the grand scheme of things helps me to keep calm and adjust to change.

Cooking has become one of those soothing, familiar mini-routines for me. No matter how busy I am or what's going on, it's nice to know that I will most likely end up in the kitchen at the end of the day and get into autopilot mode. The key is coming up with recipes that allow for quick and easy preparation when times are a little crazy as they have been lately.

That's how these Coconut Red Curry Chickpeas happened.

Just because my normal schedule is turned upside down doesn't mean that I'm not hungry for something comforting and delicious. With just a few pantry staples and a handful of other things, this meal comes together super fast.

Chickpeas -- which are both nutritious and hearty -- are flavored with aromatic veggies and red curry paste and bubble away in luxurious coconut milk to create a silky sauce while hardly lifting a finger. Tossing in a little knob of ginger into plain white rice while it cooks infuses it with an unexpected fragrance that pairs perfectly with the chickpeas.

It's just the right balance of different and familiar...exactly how I like it. :)

Are you a creature of habit or do you crave change? How do you deal with changes in routine? Hope the time change is treating you well!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

1/2 large yellow onion, diced

1 clove garlic, minced or grated 

1 medium zucchini, diced

1 1/2 tablespoons red curry paste {I use Thai Kitchen}

3/4 cups canned, full-fat coconut milk

2 cans chickpeas, rinsed and drained

{Optional} Dash of cayenne pepper

1. In a large pan over medium heat, saute onion in oil until softened and translucent, about 3-5 minutes. Add garlic and zucchini and cook, stirring occasionally, until the zucchini begins to soften.

2. Add red curry paste to vegetables and mix to coat, cooking for about 1 minute. Pour in coconut milk, scraping up any brown bits from the bottom of the pan.

3. Add chickpeas and combine gently with the veggies. Allow the mixture to simmer for about 6-8 minutes or until the coconut milk has reduced a bit and thickened. {I like it saucy but not soupy.} If desired, add a dash of cayenne pepper for an extra kick and mix well.

Serve hot over Ginger-Scented Rice {See below}

For Rice:

1 tablespoon olive or coconut oil

1 cup white rice

1 1/4 cups water

1 inch piece of ginger root, peeled and cut in half

1/4 to 1/2 teaspoon sea salt

1. In a small pot, heat oil over medium-high heat. Add rice and stir to coat with oil. 

2. Add water, stir and cover and allow to come to a boil, about 3-4 minutes. 

3. One boiling, remove lid and add ginger and salt. Stir well, then  reduce heat to medium-low, cover once again and let simmer until the rice has absorbed most of the water, about 5-6 minutes. {You'll see little craters start of form on the top of the rice.}

4. When most of the water has been absorbed, give it a good stir {scraping up any rice that has started to stick to the bottom of the pot}. Return lid to pot and reduce the heat to the lowest setting on your stovetop. Let the rice steam and soften for about 7-10 minutes or until the rice is tender.

Remove ginger before serving. 

"Samoa Cookie" Dairy-Free Protein Shake

Lately I've been feeling a bit conflicted. Caught between two worlds of food.

I love my naughty baked goods made with tons of butter and sugar. But recently, I started experimenting with healthy treats and have begun to find myself scouring the archives of paleo blogs for hours on end. This is not something I ever thought would happen. The word "Paleo" was pretty much a swear word around here -- not because I wasn't into the healthy eating lifestyle but because I was so.very.sick of hearing people use the word. And because every recipe I'd come across seemed to contain bacon. That just can't be right. {Note: I love bacon. But what the heck?}

I blame my change of heart on a friend's Paleo potluck where I first brought these chocolate chip cookies. I'm not going to lie, they weren't the absolute best thing I've ever tasted. But they weren't bad, either. They just needed... something. Which made me want to spend more time looking into different versions and testing them out for another try. {Side note: This is a great recipe. Everyone I've made these for has raved. I'm not putting the recipe down, I'm just saying they're not a dead-ringer for the real thing.}

The thing is, I don't want you to think I'm having some sort of food blog identity crisis or something. Because I'm not. I just like lots of different things and I don't discriminate if it tastes good. But then there's the whole "positive reinforcement" thing where I notice that recipes resembling cupcakes and other ridiculous concoctions {ahem, Chocolate Whiskey Caramel Marshmallow Bacon Bark... there's bacon, does that make it Paleo?} run laps around other perfectly respectable and delicious things like Individual Strawberry Crisps.

It's enough to send a girl into a panic attack, yelling, "What do you want from meeeeeee?" But that's not going to resolve anything, now is it?

I'm a little bit country, and I'm a little bit rock n' roll.
I'm a little bit fatty and I'm a little bit Paleo. {That's actually the key to fitting into my pants most days.}

Except I don't call it that. Because we know how I feel about that word.

My recent transition to working in my husband's office has also had a bit of an impact on the things I want to admit to making, baking and eating. When his patients find out that I have a food blog and say, "So, you must post all kinds of healthy things!", I find myself in a bit of a predicament.

"Well, you see... errm..." We just can't have a, "Do what I say, not what I do." kind of situation happening all the time.

But, I don't see anything wrong with letting the two worlds collide, do you?

This "Samoa Cookie"- inspired protein shake is something I could easily share with both food camps without a drop of guilt. Modeled after the flavors of the celebrated Samoa Girl Scout cookie {yes, I totally busted out my vintage Girl Scout Sash circa 1988}, luscious notes of chocolate, coconut and caramel give the illusion of sinful delights all while delivering a healthy dose of protein. P.S. I'm kind of in love with the caramel sauce recipe I discovered that uses coconut sugar and coconut milk for a healthified version.

Here's a little secret: I totally used the dairy-free protein powder we sell in the office because 1. It's a brand my husband created and, you know, support and 2. I have to know what to tell people when they ask me what it tastes like and what to do with it. So, there. Disclosure.

With a "protein shake" this good, it's hard to know what category to file it under. I'll just go with, "Delicious."

"Samoa Cookie" Dairy-Free Protein Shake

Approximately 1-1/2 cups ice {depending on how icy you like your shakes}
1/4 cup full-fat coconut milk {the canned kind. Try to find BPA-free cans.}
1/2 cup almond milk or coconut milk beverage
2 scoops dairy-free protein powder, such as No Udder Protein
1 tablespoon unsweetened coconut flakes
1 tablespoon Paleo caramel sauce, plus extra for garnish
1 teaspoon toasted coconut flakes
1 tablespoon dairy-free chocolate chips, such as Enjoy Life, melted

1. In a high speed blender, combine ice, coconut milk, almond milk, protein powder, coconut flakes, and caramel sauce. Blend until completely smooth.

2. Pour into a glass and garnish with toasted coconut flakes, extra caramel sauce, and a drizzle of melted dairy-free chocolate chips, if desired.

*I found that the coconut flavor was very mild. For a coconutty boost, consider adding about 1/8 teaspoon of coconut extract. 

Coconut-Margarita Ice Pops + Electrolux

Fact: It is possible to have kitchen appliance envy.

Here's the deal -- I need a new refrigerator. Like, bad.

We live in a rental, and the appliances that came with the place are your typical {sub}standard, bargain basement sort that never quite do what they're supposed to. {Which would be totally fine if I didn't spend the majority of my life in the kitchen depending on them.}

There is an invisible equator in our refrigerator that delineates the zone between well-chilled items and arctic tundra. If leftovers, produce, or any other stray items happen to cross this line, they never return in usable form. There's nothing like trying to pour half and half into your coffee in the morning only to discover that it is frozen solid. Ew.

In the past 6 months, we've been forced to have maintenance come take a look at our fridge FOUR times because:

*It gets too cold.
*It isn't cold enough.
*It starts forming a sizable pond underneath the crisper drawers.
*It sounds like there is a small rodent nesting in the ice maker.

Sigh.

I've had enough of our fridge and its temperamental temperatures. And I'm in total lust with this new item that is topping my wish list:

Image courtesy of Clever Girls Collective/Electrolux

The Electrolux French Door Bottom Mount Refrigerator

Isn't she lovely???

Not only is this fridge a looker, but it's got a Perfect Temp Drawer for storing different types of foods at their IDEAL temperature. Imagine that! No zucchini-cicles!

What? Doesn't everyone have a wine & cheese party ready to go at all times in the fridge?

This fridge is so fancy that the drawers close themselves to ensure a perfect seal that keeps produce fresh longer with humidity control.

We were made totally made for one another. <3

Do you want one of these babies as much as I do? {If so, back off, sister. Just kidding.}

Now through August 22, you can visit www.livelovelux.com and enter the Electrolux Perfect Temp Sweepstakes daily for a chance to win your own Electrolux French Door Bottom Mount Refrigerator and a trip to a climate with a perfect temp - the sunny Abaco Islands in The Islands Of The Bahamas!

Need another reason to check it out? For every entry and share, Electrolux will donate $1 to Ovarian Cancer Research Fund (OCRF) with the goal of reaching $125,000. How awesome is that?

You know what else is awesome? Popsicles. Because, you know, they're actually supposed to be enjoyed in a frozen state. ;)

Even if you don't win that tropical Bahamas vacation, these Coconut Margarita Ice Pops created by Kelly Ripa will totally transport you to island paradise. Sweet, refreshing {and boozy, if you so choose}, these popsicles are pure pool day perfection!

Image courtesy of Clever Girls Collective/Electrolux

Coconut-Margarita Ice Pops
Makes 6-8 pops (depending on size of mold)

1 cup unsweetened coconut milk
1/2 cup Coco Lopez Cream of Coconut
1/4 cup fresh lime juice
2 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup shredded coconut
{Optional for adults} 1/4 cup silver tequila

1. Combine all ingredients in a food processor and blend until smooth.

2. Pour mixture into individual popsicle molds {reserving ¼ inch at the top}.

3. Chill the popsicles for 30 – 45 minutes in the refrigerator. {The versatile Luxury-Design Lift Off Shelves in Electrolux refrigerators allow you to customize the space so the chilling popsicles have a safe, designated area, and the designer LED Lighting provides full visibility, even when the refrigerator is full.}

4. Remove the molds from the refrigerator, insert sticks and freeze at least six more hours or until solid.

5. Once solid, dip molds in warm water to loosen popsicle and remove from mold.

6. Pour shredded coconut into a large mixing bowl, dip one side of each popsicle into shredded coconut to garnish.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

The Ancient Olive + Blue Bell Ice Cream

Had someone told me 2 1/2 years ago that food blogging would give me the opportunity to eat copious amounts of ice cream in the name of "research", I might have started this blog much sooner.

I've gotten some pretty cool food related opportunities lately, but last week's visit to The Ancient Olive in Delray Beach might have just made one of the top three for this year so far. I was invited to come check out a really exciting collaboration between their store and beloved Blue Bell Ice Cream brand, and I didn't have to think twice about responding, "YES!" to the event.

I arrived at The Ancient Olive {which looks unassumingly small from the outside}, opened the door, and found myself drawn in to the seemingly endless array of shiny silver drums beckoning for investigation. Rows and rows of specialty olive oils and vinegars were punctuated by various other wares - from gifts like soaps and lotions to condiments like smoked sea salt and uniquely flavored hot sauce. {But more on that later!}

It was immediately evident that olive oils and balsamics are a true passion for co-owners Jeffrey Schrader and Brian Behling. They scour the world for the very best products available and proudly tout their latest accomplishment -- being able to call themselves carriers of Ultra Premium Certified Olive Oil. {Don't worry, I had no idea what that meant, either. But it's pretty cool and you should definitely read about it!} Not only are these two gentlemen knowledgeable, but they're also happy to lend a hand to anyone who walks into the shop with a question or curiosity about anything they sell.

Once I listened to them talk briefly about their quality products, it was easy to see why a partnership with Blue Bell Ice Cream was a natural fit. The two companies have quite a bit in common!

Through Jim Wiederholt, I learned that Blue Bell is a Texas-based company that started back in 1907. Over the years, they've maintained a proven track record by putting their heart and soul into creating an ice cream that ranks in the top three brands in the country! That's pretty big compliment, but the folks at Blue Bell seem to only care about one thing: Making truly delicious ice cream without ever compromising the quality of their product. {Did you know that some "ice creams" out there are not, in fact, ice cream but "frozen dairy dessert"?? Eek!}

{My only complaint: I could do without the high fructose corn syrup. Just a friendly opinion from a well-meaning fan!}

That's some professional ice cream scoopage right there.

Together, The Ancient Olive and Blue Bell Ice Cream make the Dessert Dream Team.

That's right, friends... olive oil and balsamic are no longer just for making vinaigrette. They also make some fabulous ice cream toppings.

I discovered the ice cream/balsamic thing about 3 years ago and was hooked, so I was super-jazzed to let the experts guide me in creating some amazing flavor combos.

Here are just a few of the ones we were sampling:

Italian Cream Cake Ice Cream + Blood Orange Olive Oil + Murray River Sea Salt

Peaches and Homemade Vanilla + Strawberry Balsamic + Basil Chiffonade

Caramel Turtle Cheesecake + Dark Chocolate Balsamic

Rockslide Brownie + Espresso Balsamic + Applewood Smoked Sea Salt

They even recommended a dash of Papaya Pequin Hot Sauce to enhance the flavor experience!

{P.S. My system was in complete lactose shock from going from a reduced/non-dairy diet in the past few weeks to stuffing my face with ice cream. Not recommended... but totally worth it!}

If you think ice cream and balsamic or olive oil isn't your thing {though I highly suggest trying it before coming to that conclusion!}, there are other ways to enjoy experimenting with these ingredients. 

For example, Maria Ruiz Castaneda discovered that flavored balsamics and olive oils were the perfect accompaniment to cashews, walnuts, and almonds. The pairings were so popular, in fact, that she just launched her own company -- Kernel Desires -- and is selling her delightful products at several of The Ancient Olive's locations. Her Blackberry-Ginger Walnuts were out of this world!

Flavored balsamic and vinegar are also featured in this amazing Coconut Lime Shrimp Ceviche that was served at the event. I couldn't get enough, so I made sure to get the scoop{ha! How appropriate for an ice cream post!} on the recipe and am sharing it with you today!

At the end of the event, we were each given a chance to choose four little bottles of flavored oil and balsamic, and were gifted with a generous cooler-full of Blue Bell Ice Cream... 4 half gallons to be exact! Swoon!

The udder-load.

Well, you can't say I didn't bring back some new, creative ideas for your next ice cream party! Be sure to let me know if you get innovative the next time you serve yourself a scoop. ;)

A big thanks to The Ancient Olive and Blue Bell Ice Cream for hosting this fantastic event!

Coconut Lime Shrimp Ceviche 
Courtesy of The Ancient Olive

1 bag {41 count} raw shrimp
2-3 cucumbers, diced
2 Serrano Peppers, diced
1 cup chopped cilantro
1 medium red onion diced
1/2 c Coconut Balsamic
1/2 c Persian Lime Olive Oil

1. In a large bowl, combine the diced cucumbers, peppers, cilantro, red onion, oil and vinegar together.

2. Parboil the shrimp, about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking.

3. Remove from ice water {draining as much water as possible}, and dice shrimp.

4. Add to the bowl with the rest of the ingredients. Stir well to combine.

5. Chill for 1 hour to allow flavors to marry. S

Serve with tortilla chips. Makes enough for a large crowd or a few very hungry folks! ;)