Saturday, January 26, 2013

[Coconut Chocolate Chip Cookies]

This is my IPhone pic of my actual cookies ... you can see how they don't spread, which is actually kinda nice ... 

My friend, LD, found these and posted the recipe link on FB.  I gave them a try - and it was my first experience with coconut flour (SUPER expensive, sheesh) and coconut oil.  My opinion?  A little "cakey" instead of chewy like THIS coconut cookie recipe, my all-time fave)   But it's gluten-free, which means I won't be buckled over for the hours following a cookie binge ... I suggest flattening them A LOT with a fork.  They don't spread, so I feel like this helps with the texture.  I'll make them again - and try to perfect them ... 

Coconut Chocolate Chip Cookies


1/2 cup coconut oil
1/2 cup raw honey
4 eggs
1/2tsp vanilla extract
1/8tsp salt
1 cup coconut flour
1/2 cup shredded unsweetened coconut
3/4 cup chocolate chips (I used about 4 tbsp ... was nervous about too much chocolate making them not hold together)


1.  Preheat oven to 375F
2. In a measuring cup, melt the coconut oil and honey in the microwave until liquified.
3. Then, in a large bowl, combine coconut oil and honey mixture along with the eggs, vanilla extract and sea salt.  Mix.
4. Add the coconut flour.
5. Stir in the shredded coconut and chocolate chips.
6. On parchment lined baking sheets, drop heaping tablespoons of cookie batter. Flatten with a fork, as these do NOT spread.
7. Bake for 15min or until golden brown.
8. Remove from oven and let cool.  

Tuesday, January 22, 2013

[Garlicky Crock Pot Pork Tenderloin.]

Another recipe tried ... to which Siah looked at me tonight and said, "Mommy.  This is delicious.  I love you."  Pretty sure I'll be making this again.


pork tenderloin (1)
2 tbsp coconut oil


4 cloves of garlic, minced
1 cup chicken broth
1 tsp onion powder
1 tsp tarragon
1/4 tsp thyme
1 tbsp honey
2 tbsp apple cider vinegar
3 tbsp tomato paste


1 small onion, sliced
4 small yams, chopped in chunks
4 medium carrots, chopped in chunks


1.  Heat up coconut oil in hot pan, and brown tenderloin.  Remove from heat.
2.  Combine sauce ingredients.
3.  Place onions and yams in the crockpot.  
4.  add brown tenderloin on top, followed by the carrots.
5.  pour sauce over.
6.  Cook on high for 4-5 hours, or low 6-8 hours.

[Crockpot Orange Chicken.]

I bought a "gluten-free-crock-pot" cook book last week.  I actually bought a couple of them.  Ok.  Three.  And this was the first recipe I tried ... and it was a hit.  On to my "virtual" cooking-index-card it goes ... 

Orange Chicken

3 pounds boneless, skinless chicken
1/4 cup onion, diced
1/2 cup orange juice ( I used mango )
3 tbsp orange marmalade 
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp worcestershire sauce (gluten-free ... I just used regular)
1 tsp dijon mustard
** 1 tbsp cornstarch mixed with 2 tbsp hot water


1. grease the slow cooker with nonstick cooking spray.  Cut the chicken breasts into bite-sized pieces.  Add the chicken and the onion to the slow cooker. 

2. Mix the remaining ingredients (minus the **cornstarch mix).  Pour over the chicken in the slow cooker.

3.  Cover and cook on low for 5-6 hours, or until chicken is cooked through.  About 1- minutes before serving, whisk in the cornstarch slurry.  Uncover the slow cooker, turn the temperature to hight and continue to cook for 10 minutes to thicken the sauce.