Coconut Crack Squares

YIELDS | 16-2″ SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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These coconut bars are all over the internet because they are Keto and Paleo. I added these little morsels of delight because they are DELICIOUS. You only need one or two to be satisfied, they are big on flavor and so simple to make. A big win win.

INGREDIENTS

* 3 cups shredded unsweetened coconut flakes
* 1 cup coconut oil, melted
* 1/4 cup maple syrup or agave nectar or other liquid sweetener

INSTRUCTIONS

1. Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment and set aside.
2. In a large mixing bowl, add the shredded unsweetened coconut, then the melted coconut oil and sweetener of choice. Mix well.
3. Pour the mixture into the parchment lined pan.
4. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm and then cut into small squares or bars. 


NOTES

If the mixture is too dry, add a little extra sweetener, a little at a time, until the mixture somewhat holds together.
These bars can be kept covered at at room temperature for up to 7 days, refrigerated for 3-4 weeks and wrapped and frozen for several months. 

Watermelon and Cucumber Slushy

YIELDS | 4 SERVINGS

PREP TIME | 10 minutes plus freezing time

COOK TIME | 0 MINS

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Luscious, watermelon and cucumber, slushy and/or very EASY adult beverage. Full of juicy watermelon, fresh cucumber lime and mint. No extra sugar but big on taste!

INGREDIENTS

* 6 fresh mint sprigs
* 1 medium, hothouse cucumber, peeled and chopped, Reserve a few slices for garnish
* 4 cups frozen watermelon chunks
* 1/4 cups fresh lime juice
* 3/4 or more vodka, optional

INSTRUCTIONS

1. In a high speed blender, add the cucumber, vodka if using, lime juice and frozen watermelon chucks and blend about 10-20 seconds or until it reaches the desired consistency. 


2. Pour into cocktail glasses and garnish with mint sprigs and cucumber slice. If using vodka, you may want to add additional ice as the slushy may melt a little quicker than if not using alcohol.

NOTES

Happy Drinking!

Strawberries with Goat Cheese and Balsamic Cream

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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This dish is so easy to make and the creamy, tangy goat cheese blends perfectly with the sweetness of the balsamic vinegar. It makes a beautiful presentation for a dinner party dessert or for a Sunday brunch.

INGREDIENTS

• 1-1.5 ounce log goat cheese
• 1/2 cup good, aged balsamic vinegar
• 1/2 cup goat cheese crumbles
• 1/8 cup basil, chiffonade, for garnish
• Flaky finishing salt such as Maldon’s sea salt flakes

INSTRUCTIONS

1. Cut the log of cream cheese into six or eight pieces and place into a medium size pan over low heat. Stir until melted.
2. Slowly whisk him balsamic vinegar until incorporated.
3. Evenly pour the goat cheese and balsamic blend into bottom of each of the 4 serving bowls, top with sliced strawberries, garnish with basil leaves, sprinkle on a bit of flaky sea salt, the goat cheese crumbles and serve.

NOTES

Be sure to use whole goat cheese for the cream because most goat cheese crumbles will not melt.

Warm Fruit Compote with Yogurt and Cinnamon

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS plus soaking time

COOK TIME | 10 MINS

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If you’re on a campaign to convert a non- breakfast eater into a believer, this recipe can’t fail. It is sweet, filling, and lip-smacking great. Serve it as is or mix in different types of grains or rice to create signature dishes that change up breakfast options in your house.

INGREDIENTS

• 1 cup dried apricots
• 3⁄4 cup pitted prunes
• 3⁄4 cup pitted figs
• 2 1⁄2 cups organic sugarless apple juice
• Cinnamon to taste
• 1 small container plain yogurt (1 cup = 4 servings)
• 1⁄4 cup chopped walnuts, optional

INSTRUCTIONS

1. Soak fruit in the apple juice for a few hours.
2. Place the mixture into the refrigerator overnight. This can be done a day or two in advance.
3. When ready to make the recipe, simmer the fruit and juice in a small pan over low-medium heat for 10 minutes.
4. Serve in small bowls with 1⁄4 cup plain yogurt , a sprinkle of cinnamon and top with chopped walnuts, if using.

NOTES

Variations:
Spoon compote over warm brown rice. Sprinkle with flax seed.
Mix with gluten-free, steel-cut oatmeal.

Happy Eating!

Rhubarb and Lemon Simple Syrup and Martini

YIELDS | 16 Cocktails

PREP TIME | 5 MINS

COOK TIME | 30 minutes or longer

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Rhubarb is at its peak season from late spring to early summer and that’s right now! Its tart characteristic pairs well with a little lemon and sugar and this cocktail is the perfect blend of all three. It is light, refreshing, and gorgeous.

INGREDIENTS

Rhubarb-Lemon Simple Syrup:
* 1 cup sugar
* 1 cup water
* 1 cup fresh rhubarb, rinsed and dried and coarsely chopped

Rhubarb Lemon Martini:
• 2 ounces quality vodka
• 3/4 ounce Cointreau or triple sec
• 3/4 ounce rhubarb-lemon simple syrup

INSTRUCTIONS

Rhubarb-Lemon Simple Syrup:
1. In a medium sized pan, pour 1 cup sugar into 1 cup fresh water and heat over low-medium flame heat, stir until dissolved, about 2 minutes.
2. Add 1 cup rinsed and chopped rhubarb stems, three slices peeled lemon and simmer for 30 minutes to 1 hour.
3. Strain rhubarb and lemon pulp from the syrup and let completely. Store in the refrigerator for up to 3 weeks or freeze in ice cube trays.

Rhubarb Lemon Martini:
Pour vodka, simple syrup and Cointreau into a shaker, add ice and shake
Pour into coup or martini glasses and garnish with a lemon slice.

NOTES

Happy Drinking!

Strawberry Basil Simple Syrup and Martini or Boozy Fruit Slushy

YIELDS | 16 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 30-60 marinating time

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This simple syrup is so versatile, I find by self making several batches over the summer months. Use to stew fruit, pour over watermelon, ice cream or to make all kinds of cocktails and non-alcoholic elixirs alike.

INGREDIENTS

• 1-1/2 cup granulated sugar
• 1-1/2 cup water
• 8 Strawberries, sliced
• 8 basil leaves, chiffonade

INSTRUCTIONS

1. In a small sauce pan, dissolve the sugar into the water over medium low heat. 2. Once the sugar is dissolved, remove the pan from the heat and add the sliced
strawberries and basil.
3. Cover and allow to steep for 30-60 minutes.
4. Drain through a fine mesh strainer and place in an airtight jar.
5. Refrigerate until ready to use. Will keep for 1-2 weeks in the refrigerator

Strawberry and Basil Martini
• 2 oz strawberry basil simple syrup
• 2 oz vodka
• Orange bitter, optional

1. Shake with ice, pour into a martini glass and garnish with basil leaf and sliced strawberry. If you like a little fizz, top with club soda.

To make a Boozy Fruit Slushy
Put eight medium to large strawberries in a mason jar poor in 4 oz vodka and muddle. If you have time, let’s sit for at least an hour or even better overnight in the refrigerator.
Mix these drunken strawberries with 4 oz strawberry basil simple syrup, 2-3 cups of ice and blend until ice is crushed. Serve in a fun glass and garnish with a sliced strawberry and a sprig of basil.

NOTES