Archives for June 2012

4th Faves.

Let’s start this Fourth of July party early, shall we? Now, I had a recipe for you guys today, but seriously…sometimes I just want to talk about my favorite things, and leave the recipes for next week :)!
One of my favorite things is 4th of July. 
I passionately believe that you should eat ridiculous, festive looking things on the 4th of July 
like these
I mean, seriously?
Oh, and these for breakfast
because who says you can’t eat healthy on the 4th of July?
Oh, and because we like to eat cute things around here.
However, who says we can’t indulge a little on the 4th of July?
You can’t have 4th of July without alcohol.
Just don’t mix alcohol with fireworks.
That’s never a good idea.
Oh, and burgers.
Just do it.
Don’t even think about forgetting the ice cream
thats like shooting yourself in the foot with a bottle rocket.
You also need a killer festive outfit.
Just don’t go too overboard.
Keep it classy.
Did I mention enjoy the 4th?
Yes, don’t forget those fireworks, people!
Happy Friday!

So Stoked.

Well, I am off to get my car this morning. I am so stoked. You have no idea. You know what else I am stoked about?…or let’s just say…was stoked about…seeing as I sent leftovers with my dad to work this morning.

Toasted Coconut 

Zucchini Bread

with Coconut and Sea Salt Macadamia Nut Butter.
Toasted coconut, zucchini, coconut butter…enough said.
Happy Thursday y’all!
Toasted Coconut Zucchini Bread with Coconut and Sea Salt Macadamia Nut Butter (GF):
1/2 c. unsweetened, shredded coconut
3 c. almond flour
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
3 eggs
1 T. pure vanilla extract
1/4 c. agave nectar
1/4 c. melted coconut oil
1 large zucchini, grated
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut out evenly over the baking sheet. Bake for 5 minutes or until the coconut is lightly golden. Immediately transfer to a small bowl to cool.
2. In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. 
3. Mix in the eggs, vanilla, agave, and coconut oil.
4. Fold in the zucchini and the toasted coconut.
5. Pour the batter into a greased 9 in. loaf pan and bake for 50-55 minutes or until slightly golden brown around the edges.
6. Let the bread cool completely before removing from the pan. Slice and serve with a good smear of the Coconut Butter.
Makes 9-10 slices. 

Not Scones.

Happy Happy Wednesday y’all!
So, I am on day 5 without my car. No worries though because I have been driving my dad’s huge, beater, “too old to know the year” Suburban around town. Only locally though, I am not taking the chance of this thing breaking down on the side of the road. Hey, it has air conditioner and a pretty awesome stereo system, so I am good to go! My dad named it the “recycler,” so I’m sure that you can gather a mental image of this piece of…beautiful metal on four wheels. Think Duck Dynasty meets Redneck Wedding. Um, yes. 
Anyway, you have to appreciate the little things in life, like the feeling you get when you drive an oversized vehicle and feel as though you own the world. I love big trucks. I learned how to drive in my dad’s 4×4 diesel truck when I was 13, and I have great memories of sitting up high in the driver’s seat, jamming to George Strait…yep, that is definitely my inner cowgirl talking. However, this is neither here nor there. 
Let’s chat about food. In particular, twice-baked cookies. Otherwise known as “biscotti.” I have had one too many failed attempts at making biscotti in my life. Yesterday, I was in the zone and let me tell you…not one mistake. 
Oh, and what’s that? They are gluten-free and vegan!


I love twice-baked things, especially when they involve toasted coconut.
 These biscotti are deliciously crispy on the outside, and chewy on the inside. 

Then I got a little fancy.
You can’t go wrong with dark chocolate. 

It’s impossible.
 My dad’s words were “Chels, these scones are the bomb.” 
My reply…”Um, thanks Dad, but errrr…they are not scones, it’s biscotti.”
 What a jokester.
Anyway, you need these biscotti. Right now. With your coffee.
Toasted Coconut Biscotti dipped in Dark Chocolate (GF/V):
1/2 c. unsweetened, shredded coconut
2 1/4 c. almond flour
1/4 c. oat flour 
2 T. arrowroot powder
1/4 t. sea salt
1/2 t. baking soda
1/2 c. agave nectar
3.2 ounce dark chocolate (I used 70% cocoa) 
1 1/2 T. melted coconut oil
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Spread the coconut out evenly onto the baking sheet and bake for about 5 minutes, or until the coconut is lightly golden brown. Immediately transfer to a small bowl to cool.
3. In the bowl of a food processor, pulse the almond flour, oat flour, arrowroot, salt, and baking soda together.
4. With the processor running, stream in the agave, watching as the dough forms into a ball.
5. Transfer the dough to a large mixing bowl and fold in the toasted coconut.
6. Split the dough in half, creating two “logs” of dough.
7. Place the logs on the baking sheet.
8. Bake for 15 minutes or until the edges are slightly golden.
9. Allow the logs to cool on the baking sheet for 1 hour. Lower the oven temperature to 300 degrees F.
10. Then, using a serrated knife, cut each long into diagonal slices.
11. Spread the slices out onto the baking sheet. 
12. Bake for 10-12 minutes.
13. Remove from the oven and allow to cool completely on the baking sheet, giving the biscotti time to crisp up.
14. In a small bowl, melt the chocolate (I did this about 3 times in the microwave, in 20 second increments).
15. Stir the coconut oil into the melted chocolate.
16. Dip half on the biscotti into the melted chocolate and put back onto the baking sheet and allow the chocolate to harden.
Makes 1 dozen biscotti.

Second Breakfast.

Happy Tuesday y’all!
Can you believe that we are almost into July? Hell, the 4th is literally right around the corner. All I can think about are hot summer nights, firework displays, neighborhood parades, and kids riding around on their bikes decked out in red, white, and blue streamers with matching toy windmills hanging off the handlebars. I was one of those kids. I still get chills watching The Sandlot, where the boys play a night game on the 4th of July underneath the sky filled with fireworks. I totally wanted to be Wendy Peffercorn, just with P.F. flyer’s and a Babe Ruth baseball card collection. So, being that the 4th of July is nearing, expect some ridiculous red, white, and blue themed dessert or a classic hamburger recipe from me in the next couple of days. 
Anyway, that fourth of July talk was just a tease. That is neither here nor there today. Today, it’s all about breakfast. I am already on my second breakfast right now. I have been up since 4:30 a.m. seeing as a little someone, a.k.a. the pup Bella, couldn’t wait another hour to eat. So, here I am with my morning coffee and a slice of this deliciousness…
a zucchini-spinach frittata

made with egg whites

pretty darn healthy for the most part…and absolutely delicious. 
Sprinkle with freshly grated Parmesan cheese for the perfect bite!
Weather you are on your first, second, or third breakfast, make it a good one!
Zucchini-Spinach Frittata (GF):
8 egg whites 
1/2 c. fresh spinach
1 zucchini, sliced thin (I used a handheld mandolin to slice it up)
salt and pepper, to taste
1/2 c. freshly grated Parmesan cheese (optional)

1. Preheat the oven to 400 degrees F. Place a baking sheet in the oven while it is preheating.
2. Line an 8 in. spring form pan with parchment paper. Spray the parchment with cooking spray.
3. In a large mixing bowl, whisk together the eggs and spinach. Pour into the prepared pan.
4. Arrange the zucchini on top of the egg mixture. Press the zucchini lightly into the egg mixture, you will have some zucchini bake into the frittata, and a little left out on top after baking.
5. Season with salt and pepper, to taste.
6. Bake for 35-40 minutes or until the edges are slightly golden, and when you move the pan, the center of the dish does not jiggle.
7. Remove from the oven and immediately sprinkle the Parmesan over the top of the frittata. 
8. Allow the frittata to cool in the pan for about 10 minutes before removing and serving.
Makes 8 slices.


Happy Monday y’all!
Let’s just say it’s Monday and I can’t wait for this week to be over. How was your weekend? Mine was pretty laid back, I did some shopping with the mom yesterday for work attire. Hopefully I will get to feature some of my snazzy outfits on the blog later this week. Seriously, I think I was born to wear dressy clothes, I just love me some high-waisted skirts and bright blouses. Enough about fashion. Let’s talk about the good stuff. 
Would you know? I barely did any cooking or baking this weekend. However, on Friday I had a craving for a granola bar…I know, a granola bar? Really, Chelsy? That rarely ever happens. With the busy week ahead, I know that it is essential to have snacks prepped for being on the go. These granola bars do just that.
They are chock full of good things, and good things only: bananas, raisins, coconut, oats, agave nectar,  cinnamon, and walnuts.

They are actually more of a cookie-like granola bar, chewy on the inside, with slightly crispy edges.

So, I insist that you make these for your busy week.

Oh, and wear a cute outfit to work.
Share with your co-workers. They will thank you later 🙂
Chewy Banana Coconut Granola Bars (GF/V):
1 1/2 c. gluten-free rolled oats
1/2 c. oat flour (if you can’t find, pulse oats in a food processor until a powdery flour forms)
1/2 t. salt
1 t. ground cinnamon
2 ripe bananas, mashed
1/4 c. agave nectar
1/4 c. walnut oil (or oil of your choice)
1 c. unsweetened, shredded coconut
1 c. raisins
1/2 c. chopped walnuts

1. Preheat the oven to 350 degrees F. Line a 8 in. square cake pan with foil, with some of the foil hanging over the edges of the pan. Spray the foil with cooking spray. Set aside.
2. In a large mixing bowl, combine the oats, oat flour, salt, and cinnamon.
3. In a small mixing bowl, combine the bananas, agave, and oil. 
4. Pour the wet mixture into the flour mixture and combine using spatula. 
5. Fold in the coconut, raisins, and walnuts.
6. Add the oat mixture to the prepared pan and using your hands, press the oat mixture into the pan until distributed evenly. 
7. Bake for 30-35 minutes, or until golden around the edges.
8. Allow the bars to cool completely in the pan before serving.
Makes 8 large granola bars or 16 small square bars.