Carrot Cake

This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.

INGREDIENTS

  • 1 1/2 c all-purpose flour
  • 1 c sugar
  • 1/4 c flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 c grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 c chopped walnuts

For the Cream Cheese Frosting:

  • 2 – 8 oz Cream Cheese
  • 1/2 c powdered sugar
  • 2 tsp vanilla extract
  • Preheat oven to 350°.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated carrots and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  • Spoon batter into an 8″ x 3″ cake pancoated with cooking spray.
  • Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  • Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
  • Serves 6 – 8.

Pineapple Upside Down Cake

Fresh pineapple makes all the difference! It takes a couple bowls, is fairly easy and quick clean up! Let them eat cake!

Topping

1/2 c unsalted butter

1/2 c coconut palm or brown sugar

20 oz pineapple chunks

For Cake

1 c flour

1 tsp baking powder

1/4 tsp salt

3 eggs, separated

3/4 c coconut palm sugar

1/2 tsp lemon sxtract

6 tbsp milk

1 tsp vanilla

Preheat oven to 350 and spray an 8” pan.

In a small sauce pan over medium low heat melt butter until foaming. Whisk in sugar and cook 2 minutes whisking. Pour into pan and arrange pineapple on top.

Combine flour, baking powder, and salt in a medium bowl.

Place egg white in a bowl and beat with an electric mixer until they hold stiff peaks. Scrape into a bowl.

Add egg yolks and sugar into that bowl and beat until fluffy, about 5 minutes. Mix in lemon, vanilla and 1/2 the milk. Add flour and beat, pour in the rest of the milk and beat until smooth. Fold in the egg whites.

Pour over the pineapple and bake for 40 – 45 minutes until a cake tester comes out clean.

Let cool 5 minutes. Then flip onto a plate, placing a bits that stick onto the top of the cake. Let cool and enjoy!

Serves 8.

Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.

Shrimp Tacos

These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.

  • 1/2 red onion, sliced thin
  • Juice of 1 lime
  • I pineapple cores and sliced into rounds
  • Olive oil
  • 1 lb shrimp
  • 1 tbsp hot sauce
  • 8 corn tortillas
  • 1 avocado sliced thin
  • 1 jalapeños, sliced thin,
  • Cilantro chopped
  • Cabbage slaw
  • Shredded carrots
  • 2 limes juiced

Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.

Toss onions with juice of 1 lime, set aside.

Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.

Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.

Heat tortillas in microwave wrapped in moist towel for 1 minute.

Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.

Serves 4

Hawaiian Pork Bowl

The tea marinated pork really made this dish special. This is a great weeknight summmer meal.

1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
Salt
Pepper
1/4 c lime juice
2 tbsp minced cilantro
Steamed rice
1 diced avocado 
1 thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.

Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño 
and the lime dressing.

Serves 4.

Pina Colada Pancakes

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.

Ingredients:
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
4 eggs
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.