"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. 

Let It Snow {In My Freezer}

I grew up in South Florida. Christmas around here was never synonymous with Winter Wonderland. {Which is probably a good thing since we'd have to wear our entire Floridian wardrobe all at once in order to stay warm if the mercury ever dropped below 50.}

I vividly recall spending many a Christmas in shorts and tank tops. It was not uncommon for my Mom to crank the A/C down super low on Christmas day to help us get into the holiday spirit {Read: Allow us to wear Christmasy flannel pj's without having heat stroke.}You do whatcha gotta do.

Even though my holiday memories consist more of palm trees and tropical breezes than snowmen and warm woolen mittens, I can definitely appreciate the magic of a white Christmas. There is something surreal and enchanting about seeing the world draped in a glistening blanket of white.

Two weeks ago, Steve surprised me with a trip to NYC, and we were able to take in all the holiday sights around the city: the tree in Rockefeller Plaza, the window displays on 5th Avenue, the decorated lobby of The Plaza Hotel, and even the Rockette's Christmas show {Amazing!!}. One of the best parts was getting to bundle up and get a little dose of that nip in the air. No snow... but certainly weather more conducive of warm, fuzzy holiday activities.

Now that our trip is over, we're back to 80-something degree weather {which is lovely, but not very Christmasy}. My tree is up, the holiday baking is going full force in the kitchen, but we're missing just one thing... snow!

But since I'm no stranger to Florida Christmases, I won't hold my breath. There may be no cold, white, magical stuff on the ground outside, but there is some right in my very freezer.

Coconut Granita with Coconut Wafers. Who needs flurries?!

Sweet, tropical, delicious... no scarves, mittens, or coat needed.

Whether your holiday season is balmy or blizzardy, you'll want to give this a try.

Coconut Granita with Coconut Wafers
From Rachael Ray.com

6 tablespoons unsalted butter, melted

1 1/3 cups granulated sugar

2/3 cup plus 1/2 cup sweetened shredded coconut

1/3 cup all-purpose flour

Pinch salt

3 egg whites

2 tablespoons confectioners’ sugar, for sifting {optional}

One 14-ounce can light coconut milk

For Wafers

1. Position a rack in the center of the oven and preheat to 350°. Line 3 large baking sheets with parchment and brush the parchment with 2 tablespoons melted butter. In a medium bowl, whisk together 2/3 cup granulated sugar, 2/3 cup coconut, the flour and salt. Stir in the egg whites, then the remaining 4 tablespoons melted butter, until smooth. Using a teaspoon, drop the batter about 2 inches apart onto the prepared pans (the batter will spread).
2. Bake the wafers 1 pan at a time until 1/2 inch of their borders is golden-brown, 9 to 10 minutes. Slide the parchment onto a rack to cool completely. Sift the wafers lightly with the confectioners’ sugar.

For Granita

1. Place a 9-inch square cake pan or baking dish into the freezer to chill. In a small saucepan, bring 2 cups water and the remaining 2/3 cup granulated sugar and 1/2 cup coconut to a simmer over medium-low heat, stirring to dissolve the sugar. Let simmer for 5 minutes, then remove from the heat and let steep for 20 minutes.
2. Pour the coconut liquid through a fine strainer set over a medium metal bowl and press firmly on the solids (you will have about 2 cups syrup). Discard the solids. Stir the coconut milk into the syrup and refrigerate until cold, about 30 minutes. (Alternatively, let the mixture cool quickly by setting the bowl in a larger bowl filled with ice water and stirring it for about 8 minutes.)
3. Pour the coconut mixture into the chilled pan and freeze for 1 1/2 hours. Using a fork, quickly stir any frozen crystals from the edges to the center of the pan. Repeat the stirring process every hour or so until the mixture is well frozen into crunchy flakes, up to 5 hours.
4. To serve, freeze 8 dessert bowls or plates until chilled. Scoop the coconut granita into the center of each bowl and serve with the wafers.