Month: July 2014

Quick Coconut Oil Hamburger Buns

I exchanged white sugar for honey and vegetable oil for coconut oil to make these rolls a little more healthy. They are quick to make (about 40 minute total) and quick to disappear.

Quick Coconut Oil Rolls


2 T active dry yeast
1 cup plus 2 T warm water
1/3 cup coconut oil
1/4 cup honey
1 egg
1 teaspoon salt
3 to 3 ½ cups all purpose flour


1) In the mixing bowl of a stand mixer, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.

2) Add the egg, salt and 3 cups flour.

3) Mix with dough hook until soft, elastic dough forms: about 3-5 minutes. Do not let rise.

4) Place dough onto a lightly floured surface. Divide into 12 pieces; shape each into a ball. Place 2 inches apart on baking sheets covered with parchment paper.

5) Let rest for 10 minutes, then bake at 425° for 10 minutes or until golden brown. Remove from pans to wire racks to cool.


Healthy (for cake) Ice Cream Cone Cupcakes

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D saw a picture of Ice Cream Cone Cupcakes in a cookbook and wanted to make them. She decided on vanilla cake and vanilla icing. In the end, she didn’t like the icing and ate her cupcake plain, so I added lime to the icing since she wasn’t going to eat it anyway. Although these are by no means healthy, they are MUCH healthier than cake and icing from a box or bakery.



3 tablespoons coconut oil

1 tsp vanilla

3/4 cup sugar

1/4 cup unsalted butter, softened

1 large egg

1 ½ cups all purpose flour

1 teaspoons baking powder

1/4 teaspoon salt

1/2 cup nonfat buttermilk

12 ice cream cones


1) Combine the oil, vanilla, sugar, and butter in a medium bowl; beat with a mixer at medium speed until well blended.

2) Add egg and beat well.

3) Combine flour, baking powder, and salt, and mix well.

4) Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

5) Place ice cream cones in a muffin tin, or cut holes in the bottom of an aluminum pan and set it upside-down to hold the cones. (below)

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6) Fill cones about half full of cake mix (between 2 T and ¼ C, depending on cones).

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7) Bake at 350* for 25-30 minutes.


Screen Shot 2014-07-13 at 7.13.59 PMIngredients:


12 oz reduced-fat cream cheese (Neufchâtel), at room temperature

1 cup confectioners’ sugar

3 T low-fat plain Greek yogurt

1/2 teaspoon vanilla extract

2 T honey

juice of ½ lime



Mix all ingredients until creamy. Refrigerate until cakes are cooled and ready to ice.

Vegan Southwest Salad with Coconut Bacon

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This salad is a little labor intensive, with much of the flavor in the coconut bacon and cashew dressing. It’s delicious, though. For less work (and not Vegan) regular bacon works well too. You can also add cooked chicken for more protein. I based much of this recipe on the Southwest BLT Salad at Henry Happened.


Salad Greens  


1 can black beans

3 ears corn kernels cut from cob

2 small onions, diced

1 tomato, diced

3 jalapenos, seeded and diced

juice of ½ a lime

1 t salt



½ cup raw cashews

1/2 cup water

2 T lime juice

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper


Tortilla crisps:

3 corn tortillas

cooking spray




1) Prepare coconut bacon, as described at Beard and Bonnet.

2) As the coconut bacon cooks, mix all components of the salsa and refrigerate until time to serve.

3) For the dressing, combine all dressing ingredients and food process until smooth. Refrigerate until time to serve.

4) When the coconut bacon is finished, increase the temp of the oven to Broil. Spray the tortillas with cooking spray and slice into 1/2 inch strips. Place strips on cookie sheet and salt. Broil for 2 minutes, or until crispy but not burned.

5) For finished salad, top salad greens with salsa, dressing, coconut bacon, and tortilla strips.

Falafel with Tzatziki Sauce

This is a delicious vegetarian snack or meal. It can also be served as a sandwich in warm pita bread. Both recipes (sauce and falafel) are better is made about and hour before served. Make sauce first, then let it chill while you make the falafel.

Tzatziki Sauce:


1 1/2 cups plain Greek Yogurt

1 tablespoon of lemon juice

1 garlic clove, chopped

1 medium cucumbers, seeded and chopped into large chunks

2 teaspoons salt

1 T finely chopped fresh dill



Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

Process all ingredients in food processor until well blended. Place in refrigerator for at least one hours before serving.




scant 2 cups chopped mild onion

1 cup lightly packed parsley leaves

1 cup lightly packed cilantro leaves

6 garlic cloves

1 can chickpeas, drained

1 teaspoon salt

2 teaspoons cumin

1 teaspoon coriander

2 teaspoons baking powder

½ cup all-purpose flour

Coconut oil, for sauteing



Add the onion, parsley, cilantro, and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture to a large bowl and set it aside.

Add the chickpeas, salt, cumin, and coriander to the bowl of the food processor and pulse until they are well blended (not pureed).

Return the onion mixture to the food processor, along with the baking powder and flour. Process until you have a smooth mix that loosely holds together (for making balls).

Transfer the mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.

When ready to prepare, use a small scoop to form the mixture into balls (roughly 3 tablespoons per ball). Heat oil in a pan and sauté each falafel for 3 minutes on each side.

Serve with tzatziki.