These aren’t quite whole30 since they frown of food that is legal but looks illegal. I’m sick of eggs, so I don’t care.
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
1/2 c chopped pineapple
1/3 c coconut milk
Combine dry ingredients. Combine wet ingredients. Combine all and whisk until smooth.
Heat a griddle over medium heat, when hot pour a 1/4 C batter onto griddle and cook 3 – 4 minutes per side. Let the first side cook a little longer so it’s easier to flip. These are very delicate.
Makes about 12 pancakes.
This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor.
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
1 c green onions, sliced thin
Salt and pepper to taste
In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions.
Serves 4 – 6
Quick and healthy breakfast smoothie.
1 c coconut milk
1 c frozen pineapple
1 c baby kale
1 c baby spinach
Blend and enjoy!
This is the best peanut sauce – sweet from the coconut milk, salty from the peanut butter and spicy from the chile garlic sauce. It goes great with spring rolls or chicken.
3/4 c unsweetened coconut milk
1/4 c chunky all-natural peanut butter
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP lime juice
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.
This recipe has been kicking around in my to make pile of recipes for quite sometime. I made quite a few changes, swapped out maple syrup for brown sugar, added some vanilla and topped with some nuts for crunch. Best of all it comes together in less than 5 minutes.
20 oz butternut purée
1 can lite coconut milk (14 oz)
1/2 c brown sugar
1 tsp vanilla
Chopped nuts of your choice
Preheat oven to 325.
Prepare a water bath that will hold a 13×8 pan so the water comes up 1/2 way.
In a blender, mix eggs, coconut milk, sugar and vanilla blend until well combined. Add squash and purée until smooth. Pour into pan.
Bake 1 hour.
Top with nuts. Cool to room temp then chill in fridge.
Serve with whipped cream.
Serves 10 – 12.
This recipe was inspired by a Food & Wine recipe from Bobby Flay. I used light coconut milk, added some shredded coconut for crunch and served it on top of fresh greens. It literally takes less than 5 minutes to make and tastes amazing.
4 oz light unsweetened coconut milk
2 oz fresh lime juice + zest
1 tsp habanero hot sauce
salt and pepper
8 oz lump crabmeat
1/8 c chopped cilantro
2 TBSP shredded unsweetened coconut
1 shredded carrots
Combine all ingredients in a bowl, serve on lettuce leaves.
3 WW PP.