Smilinb Coach A Black Bikini

Smilinb Coach A Black Bikini
My blessed life collage

Sunday, October 12, 2014

Flourless Pumpkin Cookie Bites

These are so great for a pumpkin fix! If you sub out my white chocolate drizzle for dark chocolate- it would make these a paleo friendly option as well (I only had a little white left over in the cuboard)!
Preheat oven 350 degrees.
You will need 1/2 cup pumpkin (pumpkin only- not pumpkin pie filling), 1/2 cup almond butter, 1/4 cup honey (maple syrup would also work), 1tsp of cinnamon, 1/4 tsp of ground ginger, nutmeg, sea salt, and pumpkin pie spice.

Put all of the ingredients into a large bowl and mix well. Put batter in fridge to chill for 25 minutes before using.
Spoon drop onto cookie sheet lined with parchment paper- this batch made me about 20 cookies.

Bake for 14 minutes (even if you have a couple small spots turning dark it's ok).
Allow to completely cool before plating. I drizzled mine with melted white chocolate (4 squares of baker's white), but they are really good even without! Pop in the fridge for 15 minutes after drizzling the chocolate.They can be stored in the fridge for up to 3 days.
Without white chocolate: each cookie approx. 57 calories, 3g fat, 7g carbs, 3g protein
With white chocolate: each cookie approx. 65 cal, 3.5g fat, 8carbs, 3g protein


Parsnip, The Weird Potato-Carrot!

I love trying new ways to make veggies at home and the parsnips caught my eye this week. I made them as a side dish for our grilled lime shrimp and garlic spinach dinner and they were a nice addition as well as easy to make!
I grabbed a 1lb bag of parsnips so this recipe will make about 3.5-4 servings.
Preheat oven at 450 degrees
I cut off the ends and peeled the parsnips then threw them into a giant bowl.

I then sprayed them down with a bit of coconut oil cooking spray so that the seasonings would stick well.
I then added 1TBS of last minced garlic, and lightly sprinkled the parsnips with equal amounts of black pepper, cumin, chile powder, sea salt, and paprika.
Next, I placed the parsnips on a cookie sheet covered in foil that was also sprayed down with coconut oil, the sprinkled another coat of chile powder and salt.
I baked them for 10 minutes then tossed them with tonges and then continued baking for another 10 minutes.
When they came out of the oven, I sprinkled them with a little dried basil.
They Deffinitely need a dipping sauce to boost the flavor and I wanted something that would compliment the chile-lime grilled shrimp we made, so I made a quick chipotle-mayo dipping sauce with light mayo, chipotle chile pepper, and lime juice concentrat.

2 heaping TBS of light mayo with 1 TBS of lime juice, and 1 tsp of chipotle chile pepper. Give it a taste after mixing and add more chipotle or lime if needed.
The end result was fab! The parsnips were a great addition to our dinner and I love that they are loaded with Vitamin C and potassium!

Thursday, October 2, 2014

PiƱa Colada Protein Shake


1 Scoop Vanilla protein of your choice
1 Cup 30 Calorie Almond Milk
1TBS Coconut Oil
1 scoop wheat grass
About 1/4 cup of frozen strawberries and frozen pineapple
1 large handful of baby spinach
I use the tamper to get this nice and creamy while I blend :)
This has great flavor and it's my go-to shake when I need a little energy!


Tuesday, September 30, 2014

Scrumptious Sage and Soy Wild Rice

I made this tonight for the first time and my husband wanted to lick the plate! Deffinitely RQ says MD! I made this rice and served it over a bed of baby spinach under some pan-seared salmon, but I think it would go well as a side to just about anything!
I actually have a soy allergy/sensitivity so I never use soy sauce! I alsways use Liquid Aminos instead and it's way healthier and doesn't bother my tummy. They sell it everywhere now if you want to try it :)
Ingredients:
1 cup uncooked rice
1 3/4 cup low sodium organic chicken or veggie broth
1/3 cup coconut oil
2 cloves of garlic finely sliced
12 leaves of sage finely chopped and extra for garnish
2 TBS Liquid Aminos

1)Bring the broth to a boil then add the wild rice and stir well. Cover tightly and bring down to a simmer until fully cooked- about 45 minutes. Probably easier if you have a batch of rice cooked ahead of time, then you can just make the sauce!

2) Melt 1/3 cup of coconut oil in a small frying pan at medium heat then add garlic and sage. Once garlic is a nice golden brown, stir in liquid Aminos, and turn down heat to low.

YOU'RE DONE!

Drizzle the sauce over the rice when serving and sprinkle a little extra chopped sage on top! There is crazy flavor in this simple side! Don't expect to have leftovers! I had extra sauce and I drizzled in over the salmon I made and served it with a side wedge of lemon- basically perfect! Mmmmmm!


Wednesday, September 24, 2014

Paleo Fudge

There are a lot of things you could add to this recipe to make it more for your personal dessert taste, I will give you a couple variations below :)
The basic fudge is made with:
2 TBS coconut oil
2 TBS Hershey's extra dark coco powder
1/2 tsp vanilla extract
3 TBS almond or peanut butter 
2 TBS honey
I mix all of the above in a glass liquid measuring cup then drizzle onto parchment paper on a small place or baking sheet. Pop it in the freezer for 25 minutes then enjoy! Breaks into nice pieces easily with a knife.
Try adding crushed pretzel or pretzel thin pieces below the chocolate or addinge sliced up banana. I usually sprinkle a little sea salt on top before popping it in the freezer because who doesn't love a little sweet and salty treat! Leave in the freezer for an hour if you add any extra ingredients beyond the basic chocolate recipe.
For individual servings, I use mini cupcake liners to pour the chocolate into before freezing as shown in the picture below :)




Zucchini Fries


Preheat oven Bake 400 degrees
1)Chop 1 large zucchini into frie-size sticks
2)Lightly dredge in almond flour (I usually set up 3 containers, 1 for almond flour, 1 with 1 beaten egg, and 1 with penko/ seasoning mixture)
3)From flour, dip into beaten egg...
4) from egg, dip into penko mixed with sea salt (or pink), pepper, and paprika. I have never actually measured, but I think for every cup of penko, 1 tsp salt, 1/2 tsp of pepper and paprika.
5) place all of the coated sticks on a cookie sheet lined with parchment paper.
6)Spray lightly with coconut oil spray and sprinkle a little extra salt on top if desired.
Bake until crispy and golden throughout- about 45 minutes!



Monday, September 22, 2014

Pumpkin Muffins Rebooted!

Everyone is pumpkin flavored crazy right now and these will totally hit the spot! I made them once and the recipe below is me tweaking the recipe blindly because it was easy to tell what was missing on my first attempt.  Let me know if you make them and if you have any other ways to make them even more fab!
Ingredients:
1 15oz can pumpkin
Non-stick cooking spray
3 1/2 cups whole wheat flower (I really wanted to use almond flower- but I was out!)
1tsp pink or sea salt
2 1/2 tsp ground cinnamon
2 tsp pumpkin spice
1/2 tsp baking soda
2 tsp baking powder
1 cup of pure maple syrup (or whatever sweetener you want- I bet honey would be fab!)
3 large eggs
1 1/2 cups almond milk
1 TBS coconut oil
1/4 cup raw pumpkin seeds
Preheat oven 375 degrees
Spray 12 muffin tin baking sheet with cooking spray.
Mix all dry ingredients well in a large bowl.
I used my mixer bowl to put together pumpkin and maple syrup. I then added in each egg as it mixed on low and added in almond milk and coconut oil (make sure it's soft but not hot).
Slowly add in the dry ingredients as it mixes until combined but do not over mix.
Fill each muffin tin about half way then sprinkle with raw pumpkin seeds. Bake about 18 minutes or until a toothpick comes out of the center of one of the cupcakes clean. I tipped over the pan right out of the oven onto parchment paper to cool. Great warm or cool!