Tag Archive | coconut oil

Chocolate Chip Macadamia Nut Cookies

Here’s a treat for you! Maybe I’ll start making Sundays treat days…after all, don’t you need something to help you start the week off? Ok, maybe not…we’ll see how it goes.

These cookies use oat flour instead of almond flour. The texture of these are quite different…they are more cake like than cookie like. But, they are still good! I found this recipe on Chocolate-Covered Katie and decided to give it a try. I’ve never used oat flour before and I hear oats are high in fiber and I could use more of that! 😉

Anyway, I hope you give these a try and your family loves them!

Chocolate Chip Macadamia Nut Cookies Recipe (by Chocolate-Covered Katie…original recipe here)

2/3 c plus 1/2 c oat flour

1/2 tsp baking soda

4 tbsp coconut palm sugar

4 tbsp xylitol

1/4-1/3 c chopped macadamia nuts (I measured 1/4 c into a baggie and then hit them with my meat hammer to break them up a little more to make them go farther…they are expensive, after all)

3 tbsp-1/2 c chocolate chips (I used the enjoy life brand and didn’t measure…just eyeballed)

1 tsp vanilla

2 tbsp coconut oil

3-5 tbsp almond milk, as needed (I only needed 3, actually probably a little less than 3)


Preheat oven to 380 degrees (weird, I know).

Prepare cookie sheet with parchment paper

combine dry ingredients and mix well

Add the wet ingredients then the chips and nuts

form into balls and place on lined cookie sheet

Bake 7 minutes. They should be a little undercooked. The bottom edges will be lightly browned.

Let cool at least 10 minutes before removing from cookie sheet as they will be continuing to cook as they cool.

Store them in a jar…if you have any left (I can’t bake when hubby’s home…he eats everything up!)

Enjoy! 🙂


Almond Green Beans

Green beans are one of my most favorite veggies. I could sit and eat a whole bushel of them and make a meal out of just green beans and be satisfied with that. I love them raw…they are just so fresh and green tasting; they snap and are juicy with their little green bean babies inside! Ok, now this is just sounding wierd…I love green beans cooked too. It doesn’t seem to matter how they’re cooked because they are just plain delicious!

I love to try different ways of cooking them to change-up the flavors. I definitely don’t want to get bored with them! I also love how the frozen ones have different cuts. It may sound a little crazy but they do have a different taste when they are just cut than when they are french cut. I really do like both styles and each one has its own flair in their dishes. This dish is made with french cut green beans and it is delicious! (Don’t tell the cut green beans…but the french cut are really my favorite!)

Almond Green Beans


16 oz Frozen french cut green beans

8 oz mushrooms, sliced

1/2 lg onion,slivered

2 cloves garlic, minced

1 tbsp braggs (or coconut aminos)

1/3 c slivered almonds

1/2 tbsp coconut oil


Sautee mushrooms, onions, and garlic in coconut oil until just beginning to become tender. Add frozen green beans and braggs and continue cooking until green beans are tender but not completely soft. Stir in almonds and cook for 1 minute longer. Serve and enjoy! YUM!

Quinoa Pilaf

I discovered quinoa a few months ago. The first time I made it, it really grossed me out when I looked at it. It is tiny little balls with white spirals coming out of it. Yuck. I could only imagine the texture.perhaps tapioca? Ick. Well, I made myself try it anyway. I LOVE quinoa! The taste of it reminds me of brown rice. So, I get to have “rice” without the starch and carbs that go along with it. Now, I’m not saying quinoa doesn’t have this stuff but it is better for you and it’s easier to digest! Quinoa is pronounced keenwa and is technically not a grain but a seed. One of the best discoveries in my opinion! Here is how I make quinoa when I want it as a side dish like I would rice.

In this picture, I served the quinoa pilaf with bacon crusted chicken and “creamed” spinach

Quinoa Pilaf


1 c quinoa, rinsed

6-8 oz mushrooms, sliced

1 red bell pepper, chopped coarsely

1 small-medium purple onion, chopped coarsely

1 Med tomato, chopped

3 cloves of garlic, minced

1 1/2 cups low sodium chicken broth ( check labels!)

1/2 tbsp coconut or extra virgin olive oil

Coconut aminos or braggs liquid aminos to taste


In medium sauce pan, melt oil and sautée veggies and garlic until crisp tender. Add rinsed quinoa and sautée 2-3 mins. Add chicken broth and aminos to taste and bring to a boil. Reduce heat, cover, and simmer until all water is absorbed. 15-20 mins. Stir in tomatoes and serve

“Creamed” Spinach

I was really wanting a vegetable smothered in cream sauce! Considering I don’t eat dairy, that caused a dilemma! After looking at so many recipes on the internet, I found I CAN have a nice creamy sauce using…coconut milk! I decided I wanted to go ahead and add wine to it, which I’m sure can be eliminated. I tried using white cooking wine and almond milk when I made this sauce the other day. It was good but I think the cooking wine just wasn’t right. So, I broke out the corkscrew and opened the bottle of my favorite white wine that has been chilling in the fridge for quite some time just waiting to be opened. I guess it was mad at me for waiting so long because it took 20 minutes to get the darn thing open and bent up the opener in the process. This is a sweet white wine and I first tried it at Olive Garden during my former eating life.

I decided I only wanted to use a 1/4 c but I accidentally poured 3/4 c. What’s a gal to do in a situation such as this? Well, I HAD to drink that 1/4 c! MMMMM. Ok, back to the topic…

I served the “creamed” spinach with bacon crusted chicken and quinoa.


8 oz (or more) baby portabella mushrooms, sliced

1/2 large onion (or more), sliced, then quarter the slices

4 cloves garlic, minced

16 oz frozen cut leaf spinach

1/2 c white wine or white cooking wine

1 1/4 c coconut milk

1/2 tbsp cold pressed coconut oil or extra virgin olive oil

coconut aminos or braggs liquid aminos to taste


Melt oil in pan and add mushrooms. Sautee until just beginning to shrink or wilt, 5-10 mins. Add onions and garlic and sautee until soft. Add spinach and sautee until thawed. Add wine and bring to boil. Simmer 5 mins. Add coconut milk, bring to boil and simmer 15 mins uncovered. Season with aminos to taste and enjoy!