Coconut Pikelets

This week's recipe is technically a dessert recipe but could almost be used as a breakfast also. These are made like little pancakes and look like them too. It says to serve them with honey or maple syrup so I don't see why you couldn't make them and enjoy them as pancakes as well. I wasn't sure what vanilla essence was so I just used vanilla extract. I also added a half cup of shredded coconut to enhance the flavor which turned out really well. I drizzled some honey on a few and ate them that way but they are also good on their own. I imagine that topping them with maple syrup would be really good too! The recipe is as follows:


2 tsp vanilla essence

1/4 tsp cinnamon

1 tsp baking soda

4 eggs

1/2 tsp salt

1 cup coconut milk

1 tbsp honey

1/2 cup coconut flour



1. Whisk together milk, eggs and vanilla.

2. Sift in remaining ingredients.

3. Heat oil in a skillet. I used coconut oil.

4. Place tablespoon size batter on the skillet and cook until golden both sides.

5. Serve with honey or maple syrup.


Cooking Tips:


These pikelets do not bubble, so need to be checked if cooked.


Coconut Picklets

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Chicken Fajita Salad

So this week the recipe was found through Pinterest. I was searching for a new recipe to feature for the week which led me to one website where I found this recipe. We followed the recipe exactly except we cooked the chicken and peppers out on the grill since we don't have a grill pan. I also put in more hot sauce than what the recipe called for. The recipe itself was really easy to prepare and turned out to be really good. We served the chicken mixture over baby arugula greens. The link is as follows:

chicken fajita salad

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Breakfast Smoothie

So for the past couple of weeks I have been making smoothies for Nate for breakfast. I use different ingredients to change the taste so that he doesn't get bored of the same thing every day. Luckily there are many options to choose from so it is really easy to switch it up every day. We go from a list of ingredients that we got from a friend of ours. I found a similiar list that you can see by clicking on the following link:

This morning I used the ingredients listed below for his smoothie and he told me that it was really good. Now I sometimes try the smoothies but there are many days I put in bananas. Since I do not like bananas it prevents me from sharing the smoothies with him. The ones I have tried have been really tasty though! The only part we don't do is add a sweetner because it doesn't really need it. Here are today's ingredients.

1.5 cups Coconut Milk

Handful of Spinach

1 Banana

6 Strawberries

2 Tbsp Avocado

1 Tsp Honey

1 Tbsp Peanut Butter


Just be creative and have fun with it!



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Strawberrry Shortcake

The third and final recipe of the installment is a dessert. As usual I found it on Pinterest! It is really easy to prepare and  is the perfect recipe for summertime. I followed the recipe exactly and it turned out really good! I did not leave the coconut milk in the fridge as long as it said to though. I just had to whip it longer with the hand mixer to thicken it up to the right consistency. If you are able to leave it in the fridge overnight it will be a lot easier to separate and make the cream. The link to the recipe is listed below. Enjoy!






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Mediterranean Meatball Kabobs

This is the second of the recipes for this week. This is going to be your main course. Nate and I were at the grocery store one night and I saw a Family Circle magazine with kabob recipes on the cover featuring one with meatballs. We love kabobs and grilling out but it never occurred to me to have meatballs as part of a kabob. I got the magazine and decided it would be a good recipe to feature as a recipe of the week. I would suggest following the recipe exactly because I decided to make the meatballs larger than what it says in the recipe and they fell apart somewhat on the grill. I think if you make them smaller like it suggests in the recipe you won't have to worry about that so much.  We had the kabobs with a salad and a quinoa/brown rice mixture. The recipe is as follows:


Makes: 4 Servings

Prep: 25 Minutes   Grill: 12 Minutes

3 tbsp white wine vinegar

3 tbsp olive oil

2 cloves garlic, chopped

1 tbsp chopped fresh thyme

2 tsp Dijon mustard

1/2 tsp plus 1/8 tsp salt

1/4 tsp plus 1/8 tsp pepper

1 lb. lean ground beef

1 egg, beaten

3/4 cup shredded Parmesan

1/2 cup bread crumbs

8 fresh baby artichokes

16 cherry tomatoes


-Heat grill to medium-high heat. In a bowl, whisk together vinegar, oil, garlic, thyme, mustard, 1/8 tsp of salt and 1/8 tsp of pepper until well blended. Set aside.

-In another bowl, mix together beef, beaten egg, Parmesan, bread crumbs, remaining 1/2 tsp salt and remaining 1/4 tsp pepper until well combined. Form into 24 meatballs, about 1 1/2 inches in diameter.

-Slice off stem and top third of each artichoke; discard. Peel and discard the few top layers of leaves until artichokes are light green. Slice in half.

-Thread meatballs, artichokes and tomatoes on eight 10-inch skewers. Brush generously with dressing. Grill on medium-high 12 minutes, rotating a few times, until meatballs are cooked through.

Mediterranean Meatballs










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