Browsing Category

Friday Fare

Friday Fare

Dark Chocolate Chip Coconut Cookies

May 2, 2014

As you may (or may not know, it’s cool if you don’t lol) I have been working on a yummy dark chocolate chip coconut cookies recipe for this week’s Friday Fare! The inspiration for this recipe honestly came about because I had all the ingredients in my cupboard and I reeeeally was craving cookies .. I love cookies, hehe. These cookies are kind of like a beginner’s guide to taking the healthy step forward – a few people have commented on how even though the recipe’s look great, there are several hard to get or expensive ingredients in them. And I totally understand, not everyone can live near a Whole Food’s with a bulk bin section!! So these cookies have ingredients that should be easy enough for you to get at your local supermarket 🙂

Dark Chocolate Chip Coconut Cookies

Dark Chocolate Chip Coconut Cookies

Don’t they look awesome?

I used a combination of oat flour (which you can make your own by just putting some rolled oats in a food processor and whizzing it about for a few seconds) and whole wheat flour, coconut oil and dark chocolate to make a healthier chocolate chip cookie. I really like oat flour because it has quite a lot of fiber and protein in it, and I used whole wheat flour because a) it is super easy to find in supermarkets and b) as opposed to white wheat flour which usually is stripped of all its nutritional goodness, whole wheat flour contains all of the fiber and vitamins that are supposed to be there. Coconut oil makes everything taste better (in my opinion) and contains a lot of healthy fats, and the dark chocolate is there to balance out the sweetness that comes with the brown sugar. Although brown sugar really is not that much healthier than white sugar, it gives a richer flavor and more moistness to the cookie. Like I said, this is a beginner’s guide to healthier cookies!

They are also dairy free as I used Almond Breeze’s almond and coconut milk.

Dark Chocolate Chip Coconut Cookies

Alice Williams
Melt in your mouth dark chocolate chip cookies with coconut.
Print Recipe Pin Recipe

Ingredients
  

  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp unsweetened almond milk I used Almond Breeze's almond and coconut milk blend mmm
  • 1/2 cup or 4 squares of 70% dark chocolate pieces I buy the Lindt kind and break it up into small chunks, you can use a knife to chop them too
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp high quality salt

Instructions
 

  • 1. Preheat the oven to 350 degrees farenheit
  • 2. First, mix all of your dry ingredients (MINUS the dark chocolate) and then mix all of your wet ingredients. Now you can fold in the dark chocolate chunks.
  • 3. Roll the batter into small balls (should make 12) and then use a spoon to flatten them out on your baking pan.
  • 4. Bake the cookies in the oven for 8 minutes and then take out.
  • 5. Leave to cool for 10-15 minutes and then enjoy!

Notes

The cookies are meant to be a bit more cake-like in taste 🙂
Dark Chocolate Chip Coconut Cookies

Dark Chocolate Chip Coconut Cookies

I hope you all enjoyed this edition of Friday Fare. I had a lot of fun making these (and eating way too many in the process) and I hope you have just as much fun as I did. Next week I am thinking of featuring a sweet oatmeal dish but made using an interesting and different process from just boiling the oats or letting them soak overnight … 🙂 Either that or some sort of Thai curry.

Dark Chocolate Chip Coconut Cookies

If there is ever anything you would like me to make (a breakfast, dessert, salad or etc) then please let me know. I say this every week but I truly love hearing from you and appreciate your input and suggestions.
Have a great weekend everyone!!

Honestly yours,
Alice

Friday Fare, Health

Asian Pear & Spinach Salad with Creamy Cider Dressing

April 25, 2014

This week’s inspiration comes from my good friend Alyssa, a lover of good and healthy food. She gave me the idea for this salad although I have made a few tweaks which I hope you will enjoy. This is a meatless salad with its protein source coming from the cheese (I give two different options), almonds and pumpkin seeds. You can always add some lean protein such as grilled chicken, beef, shrimp or fish to make the salad a little heartier, although in all fairness it is pretty hearty as it is because of the nuts, seeds and cheese! I added shrimp to mine though … surprise, surprise 🙂

Asian Pear & Spinach Salad with Creamy Cider Dressing

 Enjoying a twelve essentials ‘Suja Juice’ drink with my salad for the greenest of all meals!

 

Asian Pear & Spinach Salad with Creamy Cider Dressing

Alice Williams
A light and refreshing salad drizzled with a delicious cider dressing.
Print Recipe Pin Recipe

Ingredients
  

  • For the salad
  • 2 cups or more spinach
  • 1 medium - sliced asian pears
  • 1-2 tbsp - almond slices
  • 1-2 tbsp - feta cheese crumbles personally blue cheese is a my fave cheese on salad but it's pretty high in sodium so it is not something to have daily
  • 1-2 tbsp - pumpkin seeds
  • For the homemade dressing
  • 1/2 - 1 tbsp - dijon Mustard
  • 1 tbsp - olive oil
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • Grated lemon zest - 1 lemon
  • 1 tsp - black Pepper

Instructions
 

  • 1. First, let us start by making the dressing. Combine all of the salad dressing ingredients in a small bowl and use mix all the ingredients together. You could also use a food processor to do this as well.
  • 2. Set aside your yummy dressing. Get a plate or salad bowl and put the spinach leaves in it, and then pour some of your dressing into the plate or bowl. Toss the spinach and the salad dressing so that your spinach leaves are nice and .. well, dressed!
  • 3. Add the rest of the salad ingredients and toss them all together.
  • 4. Eat and enjoy!
Asian Pear & Spinach Salad with Creamy Cider Dressing

Asian Pear & Spinach Salad with Creamy Cider Dressing

I hope you enjoyed this edition of Friday Fare, and if you share it on instagram or twitter, please hashtag #fridayfare and tag me in your photo’s so I can see your lovely re-creations! Do you have any requests for future editions of Friday Fare? I am always open to suggestions because I want to make sure I am tailoring my posts towards what YOU want 🙂

Honestly yours,
Alice

Friday Fare, Health

Easy Shrimp Tacos

April 11, 2014

Easy Shrimp Tacos

This week’s Friday Fare is dedicated to my friend, Tenny, who requested an easy shrimp tacos recipe for the upcoming Cinco de Mayo!

shrimp tacos

I thought this was a great idea because a) I wanted to make taco’s anyway and b) Now you can all make these taco’s for your cinco de mayo parties, or to just eat and enjoy. This taco has my own Alice twist on it. Instead of cabbage, I have included spinach because then you don’t have to spend ages shredding cabbage. Plus, spinach is extremely healthy for you and very, very tasty. I decided to use guacamole to spread onto the taco (like butter on bread) AND also as a topping. The main ingredient in guacamole is avocado, which is a source of healthy fats and has quite a range of vitamins and minerals. Healthy fats are a necessity to aid your body’s absorption of vitamins and minerals too, by the way.

Your carbohydrate source comes from the corn tortilla’s, and your protein comes from the shrimp! I am a mega fan of shrimp (as those of you on Instagram know) because they are low in calories but quite dense in protein. For example, 4 ounces of shrimp is only 80 calories and has 18 grams of protein!

For all you students out there, I recommend buying frozen shrimp in bulk because it is much cheaper and it is really easy to thaw – you just put it in hot water for a few minutes and it is ready to cook.

Shrimp Tacos

Alice Williams
Celebrate Cinco de Mayo with these tasty and healthy shrimp tacos!
Print Recipe Pin Recipe

Ingredients
  

Ingredients

  • For the taco's
  • 2 corn tortilla's I used blue corn tortilla's from Mi Abuelita Bontia Naturals
  • 1 cup fresh spinach
  • 4 oz shrimp or 8 jumbo shrimp
  • Juice of half a lime
  • 1-2 teaspoons cumin
  • 1-2 teaspoons garlic salt or 1 clove of crushed garlic and 1-2 teaspoons of high quality salt
  • For the Guacamole
  • 1 ripe avocado
  • 2 crushed cloves of garlic
  • Juice of 1/2 a lime
  • 3-4 cilantro leaves
  • Optional - 1/2 diced jalapeno

Instructions
 

  • 1. Prep the guacamole first. Trust me, you will devour the taco's and forget all about the guacamole if you have not made it first! To do that, mash all of the ingredients listed above for the guacamole in a small bowl and set aside.
  • 2. Now get a large frying pan and put over a high heat. Wait 30 seconds to 1 minute until the pan is quite hot and then put the taco on it. Cook each side of the taco for 30 seconds to 1 minute - until they are lightly browned.
  • 3. Once both taco's are cooked, you can spread your guacamole onto them. I used about half of the guacamole I made to spread onto the taco's. Then add a layer of spinach onto your taco's, will require about 4 spinach leaves, depending on how big they are. Set aside for now,
  • 4. Saute the shrimp in a frying pan, using either coconut oil or olive oil. I used a spray olive oil to minimize the calories and fat since I am getting a substantial amount of healthy fats from the avocado already. Sprinkle the cumin and garlic salt over the shrimp, and then drizzle the lime juice over the shrimp. Please adjust the amount you add to your taste.
  • 5. Once the shrimp has cooked (does not take long, maybe 5-8 minutes?) place them evenly onto your taco's, and place another layer of spinach on top of them. Add some more guacamole if you want, and some salsa if you have made or have some as well.
  • 6. Place a few cilantro leaves on the top of the taco's (if you want), drizzle some more lime juice on them and then fold, and enjoy!
Shrimp Tacos

Shrimp Tacos

 

Shrimp Tacos with guacamole

I hope you have all enjoyed this week’s edition of Friday Fare! I love this recipe because it is quite a light dish, yet very satisfying, tasty and healthy all at the same time 🙂 I prefer to use corn tortilla’s because flour tortilla’s tend to have a lot more ingredients in them whereas corn tortilla’s are much simpler. Annoyingly though, flour tortilla’s do have more protein and fiber but corn tortilla’s have less calories. And for those who are intolerant to wheat and gluten, corn tortilla’s are the obvious winner here. I think corn tortilla’s are tastier too hehe, but that is just my personal opinion!

As always, if you recreate these, please please use the hashtag #fridayfare and tag me in your post so that I can see them! And if you like the posts, why not subscribe .. 🙂

Honestly yours,
Alice