Creamy Chocolate Coconut Pie

Creamy Chocolate Coconut Pie

30 minutes

Yield: 8-12 Servings

Ingredients

• Coconut Crust
• 2 cups shredded coconut unsweetened (I used the big flakes)
• 1/4 cup honey
• 1 Tablespoon coconut oil
• pinch of sea salt
• Chocolate Mousse
• 2 avocados, peeled and pitted
• 1/2 cup honey
• 1/2 cup cocoa powder
• 1 Tablespoon vanilla
• 2 Tablespoons coconut oil
• 1 can of coconut milk for the whipped cream, chilled in fridge
• Fudge sauce
• 1/4 cup Grade A maple syrup
• 2 Tablespoons cocoa powder

Instructions

1. In a food processor, combine the ingredients for the crust and pulse until a 'dough' begins to form. Press the crust into a parchment lined springform pan.
2. Clean the bowl and place it back on the base. Place all the ingredients for the chocolate mousse in the food processor and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (leave the watery liquid in the can, it is not needed) and whip on high until light and fluffy, about 10 minutes.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.
5. For the Fudge Sauce: mix together 1/4 cup Grade A maple syrup and 2 Tablespoons cocoa powder until smooth. I keep mine in a squeeze bottle for easy drizzling. Double the fudge sauce to have extra on the side. Drizzle fudge sauce over the top. Run a knife through the fudge sauce to create swirls.
6. Cover and refrigerate or freeze for at least 3-4 hours. Note: You can also make this in a pie plate, but it will be more difficult to get the pieces out for serving.

 http://empoweredsustenance.com/chocolate-coconut-pie/

Almond Flour Cinnamon Rolls

Almond Flour Cinnamon Rolls – Low Carb and Gluten-Free Yield: 8 
Ingredients 
Dough: 2 cups almond flour 
3 tbsp granulated erythritol (I used Swerve) 
3 tbsp unflavored whey protein powder 
2 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt 
1/2 tsp xanthan gum 
2 large eggs, lightly beaten 
1/4 cup butter, melted 

Filling: 1 tbsp butter, melted 
2 tbsp brown sugar substitute (I used Ideal) 
1 tsp cinnamon Cream Cheese Icing 
2 oz cream cheese, softened 
1 tbsp powdered erythritol (I used Swerve) 
1 tbsp heavy cream 
1/4 tsp vanilla extract 

Instructions 
Preheat oven to 325F and grease an 8-inch round cake pan with butter. In a large bowl, whisk together almond flour, erythritol, whey protein, baking powder, baking soda, salt and xanthan gum. Stir in eggs and butter until dough comes together. It will be quite sticky. Turn out dough onto a large piece of parchment, and then pat into a rough rectangle. Top with another piece of parchment and roll out to about 10x8 inches. Peel off top piece of parchment paper. Brush dough with melted butter, then sprinkle with brown sugar substitute and cinnamon, going almost right to edges. Starting with the far, longer edge of your dough, gently lift away from the parchment and roll up tightly towards you. Pinch the seam to seal. Using a sharp knife, carefully cut into 8 equal portions. Place in prepared cake pan, just barely touching each other, and bake for 20 to 22 minutes, or until just golden brown. Remove and let cool 10 minutes. 

For the Frosting, beat all ingredients in a medium bowl and then pipe or spread onto warm rolls. 

Notes Serves 8. Each serving has 7.1g of carbs and 3 g of fiber. Total NET CARBS = 4.1 g
Read more at http://alldayidreamaboutfood.com/2012/07/almond-flour-cinnamon-rolls-low-carb-and-gluten-free.html#potOge17jDxFTOL8.99

MINI FALL PUMPKIN PIE CROISSANTS

MINI FALL PUMPKIN PIE CROISSANTS
These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 Tablespoons pumpkin pie spice (adjust to taste)
3 – 4 Tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Step 1. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Step 2. Mix together 4 Tablespoon sugar and 1 Tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it! Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through. Please keep negative comments to yourself. ALTER AT YOUR OWN RISK.

Overnight To-Go Breakfast

OVERNIGHT BREAKFAST - Oatmeal Creations

♥✿´¯`*•.¸¸✿♥CLICK PHOTO & SHARE on your timeline for reference and SHARE WITH FRIENDS and those you love!!!!


INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Coconut N0-Bake Cookies

N0-Bake Cookies

Ingredients:
1/3 cup honey (you can probably reduce the amount of honey even more)
1 1/2 Tbsp. cocoa
1/3 cup coconut oil or butter
1/3 cup almond butter
1 tsp. vanilla
2 cups dried, unsweetened coconut

Directions:
1. Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.
2. Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
3. Stir in the almond butter and vanilla until it is incorporated.
4. Stir in coconut.
5. Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.

*Store at room temperature or the fridge. I prefer the texture of the cookies out of the fridge.

Cinnamon Sea Salt Fudge

Yields: 16 squares

Prep time: 10 min

Freeze time: 20 min

INGREDIENTS:

1 cup cashew butter (I used raw, but roasted is fine too)

1 cup organic virgin coconut oil

1/3 cup maple syrup

1/3 cup shredded unsweetened coconut

2 tbsp cinnamon + a sprinkle for the top

dash of sea salt

PROCESS:

1. Add coconut oil and cashew butter into food processor and blend until well combined.

2. Add in your maple syrup, shredded coconut, 2 tbsp cinnamon, and blend thouroughly.

3. Pour mixture into an 8x8 Pyrex dish and place in freezer for at least 20 min.

4. Remove fudge from freezer, dust lightly with cinnamon and sprinkle a dash of sea salt on top.

5. Cut fudge into 16 squares and bask in the cinnamonanom!

6. Fudge can be stored in the fridge or freezer (I preffered it from the freezer as it doesn't harden too much).

Homemade Veggie Tomato Sauce

Homemade Veggie Tomato Sauce

Print Recipe

1/2 tablespoon coconut oil

3 cloves garlic, minced

1/2 sweet onion (or yellow onion)

39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)*

2 zucchini

2 yellow squash

2 cup fresh spinach

1 – 14.5 ounce can diced tomatoes*

1/2 baked sweet potato

1/3 cup fresh basil, chopped

3 to 4 tablespoons fresh thyme, chopped

1/2 cup Vegetable (or chicken) broth

salt and pepper to taste

Instructions:

Steam zucchini and yellow squash until soft.

In the bowl of a food processor, blend zucchini, yellow squash, 2 cups spinach, diced tomatoes, sweet potato and herbs.

In a large pot, saute onion and garlic in 1/2 tablespoon coconut oil until soft.  Add crush tomatoes to the pot and stir to combine.  Then stir in the blended veggie tomato mixture and broth and stir to combine.  Season with salt and pepper.  Bring sauce to a simmer and use with vegetables or protein.

Makes about 3 - 28 ounce jars of sauce.  Sauce can be placed in freezer bags and frozen for later use.

*I used Eden Organic which used nothing put tomatoes, no additives or added salt.  Just plum tomatoes as the one and only ingredient.  I found it in my local Whole Foods.  Another great thing is the crushed tomatoes comes in a glass jar so you can reuse to place the finished sauce in.

Paleo Spaghetti

Paleo Spaghetti

Print Recipe

1 tablespoon olive oil or coconut oil

2 large zucchini, cut into julienne strips

1 tsp garlic, minced

3 to 4 tablespoons fresh basil, chopped

1 pound ground chicken, turkey, or beef (grass-fed preferred)

2 cups Homemade Veggie Tomato Sauce

Additional fresh basil for topping pasta

Instructions:

Heat oil in a skillet over medium-high heat.  Place zucchini and garlic in skillet and heat until zucchini is slightly softened.  In the last 30 seconds toss with fresh basil.

 In a separate skillet cook meat of choice until cooked through, making sure to crumble into small pieces.  Once meat is cooked through mix in tomato sauce and stir to combine.

 To plate dish, place zucchini “noodles” in bowl or plate and then top with meat sauce and sprinkle with additional basil.

Enjoy!

Coconut and Raspberry Mousse

Coconut and Raspberry Mousse

1 avocado

1 frozen banana

1 cup frozen raspberries

1 heaped tablespoon coconut milk

Place ingredients into your blender in the order listed above, blend and enjoy!

This will also be scrumptious with fresh banana, when you try that version out please let me know.

Click here to enter this weeks equally easy, just as

Dairy-Free Ranch Dressing

Dairy-Free Ranch Dressing

16 servings, or about 2 cups

1 cup coconut milk

2 tablespoons fresh lemon juice

2 teaspoons apple cider vinegar

1/2 cup mayonnaise, preferably homemade

2 teaspoons raw honey

1 teaspoon kosher or sea salt

1/2 teaspoon freshly-ground black pepper

1/4 teaspoon dried mustard

1/4 teaspoon paprika

1/2 teaspoon dried oregano

2 teaspoons garlic powder

2 tablespoons chives, finely minced

2 tablespoons Italian parsley, finely minced

In a small bowl, whisk the coconut milk with the lemon juice and vinegar and let it sit for 5 minutes. Whisk in the remaining ingredients until smooth and  creamy; cover and refrigerate for at least half an hour to allow the flavors to meld and the dressing to thicken.

Keeps well refrigerated for up to one week.

Nutrition (per serving): 88 calories, 9.2g total fat, 8.5mg cholesterol, 139mg sodium, 43.1mg potassium, 1.8g carbohydrates, <1g 1.1g="" fiber="" g="" o:p="" protein.="" sugar="">

Squeezable Toothpaste

Squeezable Toothpaste

The recipe makes enough to fill one 3 oz. BPA free tube. You can double or triple the recipe as needed to make a few batches at once for the whole family or as gifts.

Ingredients

·         3 Tbsp bentonite clay (where to buy)

·         2 tbsp coconut oil, at room temperature/liquid state (where to buy)

·         1 tsp whole ground stevia (this should be green not the white powder) (where to buy)

·         ¾ tsp unrefined high mineral salt (where to buy)

·         1 tsp baking soda (where to buy)

·         3 Tbsp distilled water to thin, more as needed

·         1/4 tsp Thieves oil or any therapeutic grade essential oil you prefer. (I like to mix peppermint oil and Thieves and my husband likes fennel oil)

Directions

In a small glass bowl, blend together the coconut oil, stevia, salt, baking soda and essential oil until well incorporated. Mix in the bentonite clay and then slowly add the water a tablespoon at a time. When you have a smooth paste you are done! Scoop into your bpa-free tube and you will have squeezable toothpaste!

Notes:
It is important when making homemade toothpaste that you use top quality ingredients as I have suggested.
The natural stevia is what gives this toothpaste its green color so I guess you could say real toothpaste should be GREEN!

- See more at: http://www.homemademommy.net/2013/07/homemade-squeezable-toothpaste.html#sthash.Uw3fdl41.dpuf

How To Make Homemade Liquid Dish Soap

How To Make Homemade Liquid Dish Soap

Ingredients

• 1 1/2 cups boiling water
• 1/4 cup grated Dr. Bronner’s bar soap, tightly packed*
• 1/4 cup liquid castile soap
• 2 1/4 teaspoon – 1 tablespoon (plus up to 1 teaspoon additional) super washing soda (adjust for desired thickness)**
• 1/2 teaspoon non-GMO glycerin
• 15-40 drops essential oil (lime, lemon and orange are great for cutting grease. Lavender and juniper are also good choices)

Equipment

Used dish soap squirt bottle or pump dispenser. I splurged and got this adorable mason jar pump on Amazon.

*Other soaps, such as my pure coconut oil soap for laundry, can be used. However, some need more washing soda to thicken and some need less. When I first made a batch of liquid soap with coconut oil soap it was very watery, so I reheated the mixture and incrementally increased the amount of washing soda until it reached the right consistency.

** Super washing soda creates a stronger gel reaction than homemade washing soda. Because the strength of homemade will vary depending on whether all the baking soda is truly converted to washing soda, I can’t recommend a specific amount to use. However, I use about 2 tablespoons in my homemade recipe.

Instructions

1. Place water on the stove over medium/high heat. Add grated bar soap and stir until dissolved.
2. Once the bar soap is dissolved, remove from heat and pour mixture into a container. I pour mine directly into my pump dispenser because it has a wide mouth that allows me to stir the ingredients.
3. Add liquid castile soap, 2 1/4 teaspoons of the super washing soda and glycerin. Stir thoroughly.
4. Let soap set for 24 hours, stirring occasionally, then check the consistency. Keep in mind that it will thicken over time, so a little runny is okay! If you want it thicker warm it up and dissolve in 3/4 teaspoon washing soda, then let it set again. If needed repeat the process – adding 1/2 teaspoon each time – until desired thickness is reached. Important Note: This soap tends to thicken over time. If that happens, no problem! Just add a little warm/hot water and stir to mix. Also, shake from time to time to make sure the liquid is thoroughly distributed.
5. Once this soap has reached the consistency you desire stir in essential oils.
6. Place in container with pump or flip top squeeze lid and use!

Easy Coconut Pancakes

1 T Coconut Flour
2 Eggs
1 T Coconut Milk

Whisk together. Pour into a frying pan. Cook 3 minutes on each side. Slather with nut butter. Boom

Crock Pot Cinnamon Almonds

Great holiday gift idea!

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Diaper Rash Cream

Diaper rash cream is a necessity when you have a little one. No mater what kind of diapers you use, at some point a rash is likely to form. Diaper rash cream can be very expensive, and you never really know what is in it. Like most things, it is nice to be able to make it yourself so you know exactly what is in there and what you are putting on your little one’s bottom.

Here is how you can Make Your Own Diaper Rash Cream.

What You Need:

1/2 cup shea butter
1/4 cup coconut oil
2 tbsp. beeswax

What You Do:

1) Melt the ingredients together in a sauce pan.

2) Remove from heat and allow to cool completely

3) Use a Mixer to beat together until smooth & creamy

3) Pour mixture into a glass jar or some kind of container with a lid. The cream will thicken a little more as it cools.

Coconut oil just by itself, can do wonders for diaper rash. But add the shea butter to keep the skin smooth and it also has anti-fungal properties. The beeswax will keep it all together and form it into a cream.

You won’t need a ton of this cream with each use. So start small and add a little more if it doesn’t cover the entire area.This could also make a cute baby gift. Make up a batch of homemade Diaper Rash Cream and put in a cute jar with a label. Add it to a gift basket filled with diapers and other baby necessities. Super cute!