Tag Archives: Coconut

Breakfast Smoothies Vegan

Mango Coconut Smoothie

Travis and I have a trip planned to Hawaii in about a month, so I have everything tropical on my mind. Mangoes were on sale at Whole Foods this weekend for 4/$5, so I immediately grabbed a few because usually they are at least $2.50 a pop.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.comMangoes always remind me of summer. My mom used to buy a giant box of them at Costco and we would go through them like candy, just the two of us.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.com

This Mango Coconut Smoothie is a variation of my Basic Protein Shake recipe. It was incredibly refreshing after my very sweaty workout this weekend. If you’re able to plan ahead, frozen mango gives this smoothie the best texture, but otherwise fresh mango will still be delicious.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.com

Now if only I was lounging on a beach chair and someone magically transformed this drink into a Mango Sunrise….now that would be perfect!

 

Mango Coconut Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup unsweetened vanilla almond milk
  • ¾ cup frozen or fresh mango
  • 1 scoop vanilla protein powder*
  • ½ Tablespoon shredded coconut (or more to taste)
  • 3 large ice cubes
  • 1 teaspoon coconut oil (optional for a serious coconut taste)
Instructions
  1. Blend all ingredients until smooth. Serve with additional shredded coconut.
Notes
*You can substitute ½ cup Greek Yogurt for the protein powder if you wish. You may need to add a bit of honey or vanilla extract for additional sweetness.
 

Desserts Gluten-Free

Healthy Brownie Bites

I have been seeing lots of raw vegan desserts pop up around the internet these days. Some of them intrigue me, but most of the time I sit there and question the fact that combining XYZ ingredients is actually going to taste like a piece of carrot cake, apple pie, or the like. I am all for healthy desserts, but my goal is have the healthier version taste exactly (or better!)  than the real thing. That's why I love desserts like my Whole-Wheat Chocolate Chip Cookies - they're healthier than the classic chocolate chip cookie, but they taste so gosh-darned freakin' delicious, so you never feel like you're missing anything. Healthy "Brownie Bites" Recipe - Little Chef Big Appetite So when I saw this recipe for 3 ingredient recipe for truffles that claimed to taste like healthy brownie bites, I knew I had to give it a whirl.  I thought, "Hey - if they don't turn out well,  at least I only wasted three ingredients!" Healthy "Brownie Bites" Recipe - Little Chef Big Appetite So, I set out to make these little bites. At first I wasn't impressed -- they weren't sweet enough for my liking. But, after making a few changes to make them a bit sweeter, I think I made a real keeper. Healthy "Brownie Bites" Recipe - Little Chef Big Appetite I was snacking on these all throughout the weekend. As someone who usually craves something sweet right after lunch or dinner, I think these are perfect. You get that sweet chocolate-y fix without loads of calories. Healthy "Brownie Bites" They also transport quite well, so they could be a great healthy dessert to bring to a party this holiday season. Did I mention they are vegan, gluten-free AND dairy-free, so they are bound to please all of your friends with dietary restrictions. If you try them let me know what you think!    
Healthy “Brownie Bites”
 
Prep time
Total time
 
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 cup Walnuts (raw, unsalted)
  • ½ cup Dates (pitted)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 teaspoons Stevia (or another all-natural sweetener)
  • ½ teaspoon Vanilla Extract
  • ½ cup Sweetened or Unsweetened Shredded Coconut (Optional)
Instructions
  1. Place the walnuts in a bowl of a food processor and process until they become like sand (about 45 seconds). Add the dates, cocoa, stevia and vanilla and process until well combined and the mixture looks like brownie batter (about 20 seconds). You may have to scrape down the sides of the bowl with a spatula once or twice to make sure all of the ingredients are well incorporated.
  2. Form the dough into balls slightly smaller than a golf ball, rolling to smooth in your hands. Put the shredded coconut in a small bowl or plastic baggie and toss the balls in the coconut. Place the bites in the fridge for about 30 minutes to harden and then they will be ready to serve. I stored mine in the fridge.
 

Cookies Desserts

Fall Sweet Potato Cookies

I really want you to trust me on this one.

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

I am fully aware of how weird these cookies sound. I am telling you to put sweet potatoes into cookies. It’s completely bizarre. I get it. But hey, we’ve done weirder things before: put black beans in brownies. Avocados in our smoothies. (Ahem, maybe that is just me…)

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

When I told Travis he was coming home to cookies made with sweet potatoes, he said, “Is this going to be like the time you made those terrible coconut things, but you tried convincing me they were good?”

Well, umm….hopefully not.

(At least he has such great faith in me…)

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

Okay, I experiment. Sometimes things don’t work out. But these ones are GOOD. I sweaaaaaar.

And now after tasting them, Trav thinks so too!

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

Why did I think to put sweet potatoes in my cookies? Well, I had all of these sweet potatoes on my counter that were begging to be used. I was going to bake them into muffins, only to realize that my muffin tin was nowhere to be found (moving problems).

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

So out came little sweet potato cookies.

I think these taste like oatmeal raisin cookies. The sweet potato gives the cookies a softer texture but they are FULL of perfect fall flavor.

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

I wolfed down three of these babies right out of the oven. In fact, I liked them SO much that as I continued taking pictures, the cookies just kept disappearing one by one. Oopsies!

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

 

Fall Sweet Potato Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 cup mashed sweet potato (from about one large sweet potato or 2 small) *
  • ⅓ cup packed light brown sugar
  • ¼ cup shredded coconut
  • ⅓ cup raisins
  • 1 teaspoon vanilla
  • ¼ stick unsalted butter, melted
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Put all ingredients in a large bowl and mix until thoroughly combined. Roll the dough into the size of golf balls and place on the baking sheet, leaving at least 1 inch of space between each ball. Using a large spoon, press down on each ball to flatten. Bake for 20 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Then use a spatula to remove the cookies onto a wire rack to cool completely.
Notes
*To mash your sweet potatoes, poke a few holes into the top of the potato and put it in the microwave for about 5 minutes (more or less depending on the size of your sweet potato). Remove the sweet potato from the microwave (WARNING: It will be HOT!) and let cool for a few minutes. Slice it open and the sweet potato should be completely soft and fall away from the peel without any effort. Discard the peel. If you do not have a microwave, this can be done in the oven as well. Preheat the oven to 450 degrees F. Wrap the sweet potato in aluminum foil. Bake in the oven for 40-60 minutes depending on the size of the potato.