2 Sambazon smoothie packs 1/4 cup unsweetened almond milk 1 banana, divided 1
tablespoon coconut flakes 1 tablespoon dried and / or fresh berries 1 tablespoon high - fiber cereal or granola
2 cups rolled oats (gluten - free, if desired) 1 cup pecans, chopped (or any nuts / seeds) 1/4 teaspoon ground cinnamon 2 tablespoon coconut oil, melted 2 tablespoon pure maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon sea salt 2
tablespoon coconut flakes, unsweetened 1/2 cup dried cherries
Top with 1/4 cup nuts and 1
tablespoon coconut flakes.
1 cup coconut milk * 1/2 cup ice cubes 1
tablespoon coconut flakes 1/2 cup blueberries, fresh or frozen 1 teaspoon maca powder 1 teaspoon chia seeds 1 teaspoon hemp seeds 1 teaspoon honey, if desired
Serves: 6 Nutrition: 282 calories, 19.2 g fat (3.4 g saturated fat), 5 mg sodium, 27 g carbs, 8.1 g fiber, 12.5 g sugar, 4.8 g protein (calculated with 1/4 cup fresh berries, 1
tablespoon coconut flakes, 1 tablespoon chia seeds)
2 Sambazon smoothie packs 1/4 cup unsweetened almond milk 1 banana, divided 1
tablespoon coconut flakes 1 tablespoon dried and / or fresh berries 1 tablespoon high - fiber cereal or granola
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
2/3 cup Hemp seed hearts 10 Medjool dates, pitted 6 tablespoons Maple syrup 1/2 cup Cocoa powder, unsweetened 3
tablespoons Coconut flakes, unsweetened 1/2 cup Coconut flour or unsweetened coconut flakes
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2
tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon
coconut sugar pinch red pepper
flakes sea salt and freshly ground black pepper
Ant Hill Cake Dough Crumbles 2 cups quinoa
flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup
coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup
coconut oil pinch of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
Crust about 1 1/2 cup raw pistachios 1/2 cup dried
coconut flakes — untoasted 1 teaspoon matcha powder — optional 2
tablespoons raw agave syrup or more until sticky
Place the coriander, mango,
flaked almonds, raisins and 2
tablespoons of desiccated
coconut with the potatoes in a large salad bowl.
1 — 1 1/4 pounds ground dark - meat turkey 2
tablespoons sifted
coconut flour 2
tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1
tablespoon dried parsley
flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1
tablespoon freeze - dried onion or shallot
flakes 2
tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened,
flaked coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite
coconut milk 6
tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper
flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light
coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3
tablespoons minced fresh cilantro
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2
tablespoons of
coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted
coconut oil and red chili
flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Sprinkle one
tablespoon of the
coconut flakes into four molds of your muffin tin.
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened
flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
For the Sloppy Joe: 1
tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1
tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme 1
tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper
flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2
tablespoon pure maple syrup 1
tablespoon fresh lime juice 2 teaspoons yellow mustard
Topping 1 pint (2 cups) heavy whipping cream 1/2 cup granulated sugar 1
tablespoon coconut rum
Flaked coconut, toasted (garnish)
Can be made nut, gluten free Ingredients 1/2 cup Semolina flour (or Brown rice flour for Glutenfree) 1/2 cup dry
Coconut flakes 1
Tablespoon Coconut oil (optional.
4 cups old - fashioned oats 2
tablespoons wheat germ 2
tablespoons ground flaxseeds 1 cup salted roasted cashews 3/4 cups unsweetened
coconut flakes 4
tablespoons coconut oil, melted 1/4 cup honey 1/2 cup torn dried mangoes 1/4 cup dried tart cherries
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened
coconut 2
tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
1 1/2 cups gluten - free rolled oats 1 cup raw, unsalted cashews, coarsely chopped 1 cup
coconut flakes 4
tablespoons pure maple syrup 2
tablespoons coconut oil 1
tablespoon Dr Smood Red Maca Superfood Powder pinch Himalayan fine grain sea salt
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3
tablespoons extra virgin olive oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch of chili pepper
flakes (I used bird's eye chili
flakes, which is hotter than regular red pepper
flakes.
1 and 1/4 cup of almond milk (I used toasted
coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of
coconut flakes plus more for garnishing
1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded
coconut flakes 3
tablespoons of maple syrup Pinch of pink Himalayan salt
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
Coconut Bacon: 2
tablespoons olive oil 1
tablespoon maple syrup or
coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut nectar 1
tablespoon tamari, soy sauce, or
coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large -
flake coconut 8 ounces tempeh, c
coconut 8 ounces tempeh, crumbled
1 bunch organic kale, washed and dried and torn into large pieces 3
tablespoons coconut oil 3
tablespoons cocoa powder 1
tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup
coconut flakes
Fold in most of the
coconut flakes, reserving about 1
Tablespoon to sprinkle over the top of the dip.
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2
tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2
tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
1 cup almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup
coconut flakes + 2
tablespoons warm water, if needed +
coconut oil for greasing
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
Add 1 - 2
tablespoons of the toasted
coconut flakes and stir until just combined (no need to over mix).
1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup
coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet
flakes (subbable with quinoa
flakes) 4 brazil nuts 1
tablespoon stevia 1
tablespoon vanilla essence 2 small grated carrots (added after blending the above)
1 cup whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2
tablespoons honey 1 large egg 1 cup
coconut milk 1/2 cup milk 3
tablespoons butter, melted 1 teaspoon vanilla extract 1/4 cup
coconut flakes, plus extra for topping
Asparagus Fries 2
tablespoons ground chia or flax seeds 4
tablespoons freshly squeezed lemon juice 2
tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon
coconut sugar 1/2
tablespoon cumin seeds — ground 1/4 teaspoon red pepper
flakes
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2
tablespoons sesame tahini 2
tablespoons melted neutral
coconut oil or olive oil 1/2
tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper
flakes sea salt — to taste freshly ground black pepper — to taste
for the pizza 1 large bunch ramps 1
tablespoon soft neutral
coconut oil or olive oil — divided sea salt — to taste freshly ground black pepper — to taste pinch red pepper
flakes 1 garlic clove — minced baby arugula, microgreens — for serving (optional)
While turning, add the other 2
tablespoons of
coconut oil and brown on other side, or until fish is opaque and
flakes easily.
Ingredients: 1 1/2 cups brown sugar 1 cup white sugar 3/4 cup butter, softened 2 eggs 1
tablespoon vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup oats 1 cup crispy rice cereal 1 cup
flaked coconut
For the Shrimp: 1 pound Uncooked Large Shrimp, peeled and deveined (I used 26 - 30 size) 2 Egg Whites 2
tablespoons Cornstarch 2 cups Sweetened
Flaked Coconut
Sprinkle with 1
tablespoon of pumpkin seeds, chopped pecans, and toasted
coconut flakes to garnish, press these firmly into the bar mixture.
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted
coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1
tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili
flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2
tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1
tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1
tablespoon lime juice 2
tablespoons fresh cilantro leaves
* 1 cup organic, full - fat
coconut milk (I like Native Forest brand): please see directions for how to properly use the
coconut milk in this recipe * 2
tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large
flake smoked sea salt)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2
tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper
flakes Large handful fresh mint leaves — chopped sea salt to taste
ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2
tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3 cups sweetened corn
flakes (crushed) 4
tablespoons unsalted butter or
coconut oil