Dreamy Eggless Meringue

Aquafaba. Never heard of it?  Me neither..that is, not until recently. Aquafaba is the water found in canned chickpeas (and other canned legumes). Most of us typically open the can and pour the water down the drain. But a couple of years ago, some wise person, seeing that the water's consistency was very similar to that of egg whites, tried whisking the chickpea water, adding some sugar and, voilà, eggless meringue was born!  Yum!

Dreamy Eggless Meringue

Ingredients:

1/2 cup aquafaba (water from canned chickpeas)

Stevia to taste

Pour aquafaba into a dry clean glass or metal bowl and let it stand at room temperature. After about 30 minutes, electrically or manually briskly whisk the aquafaba until it is light and fluffy and forms stiff peaks.  Add Stevia to taste and whisk the mixture again until well blended. 

Lightly sprinkle with ground vanilla and immediately* serve with sliced strawberries or other low glycemic fruit.

Note:  My meringue stayed very fluffy for about 10 minutes and did not refrigerate well.

Very Berry Popsicle

No matter how old I get, from time to time I hanker for childhood favorites like cold fruity popsicles. And with this guilt-free recipe, there's no reason to deny myself.  A quick mix in the blender, a few hours in the freezer, and in no time I'm enjoying a healthy frozen treat with a YUM in every lick. 

Very Berry Popsicle

 

Ingredients:

Makes 6 servings

1 cup of frozen mixed berries (strawberries, black berries, raspberries, blueberries)

¼ cup of coconut water

½ cup of unsweetened coconut vanilla milk

1 teaspoon of vanilla (optional)

Stevia or Xylitol sweetener to taste

Blend frozen berries in a blender until berries are pulverized.  Add coconut water.  Blend.  Add Coconut milk. Blend.  Mix in remaining ingredients until smooth. Pour mixture equally into 6 IKEA Ice Pop Makers (see image below). Freeze for at least 3 hours.  Eat as is or drizzle Couerisma Dark Chocolate Coconut Oil TM  on serving plate.

Creamsicle Alternative*

½ cup of frozen mixed berries (strawberries, black berries, raspberries, blueberries)

½ cup So Delicious Sugar Free FROZEN Coconut Milk (find in stores in ice cream cases)

¾ cup coconut water

1 teaspoon of vanilla (optional)

Stevia or Xylitol sweetener to taste

Blend frozen berries in a blender until berries are pulverized.  Add frozen coconut milk.  Blend well.  Add Coconut water. Blend.  Mix in remaining ingredients until smooth.  Pour mixture equally into 6 IKEA Ice Pop Makers (see image below). Freeze for at least 3 hours.  Eat as is or drizzle Couerisma Dark Chocolate Coconut Oil TM  on serving plate.

Coeurisma Dark Chocolate Coconut Oil TM Candy

Calling all chocoholics!  If you're like me, no doubt you're always on the hunt for a rich chocolaty snack. Well here it is. And it just happens to be healthy and easy to prepare!  What makes this candy even more inviting is that within about 15 short minutes, you can go from none to YUM!!

Coeurisma Dark Chocolate Coconut Oil TM Candy

Couerisma Dark Chocolate Coconut Oil TM comes packaged in a plastic pouch with an easy to use pouring spout. Also included are several small paper candy cups.  Directions are simple and you can have a batch of refrigerated candies ready to eat in about 15 minutes from start to finish.  This is 70 percent dark chocolate so before pouring the oil into the cup or putting in other ingredients, I add a pinch of Xylitol sweetener to offset the bite of the dark chocolate.  Scrumptious flavors shown in the above photo are:

• Basil ginger
• Crispy bacon cinnamon
• Coconut almond
• Strawberry
• Almond

Serving size= about one tablespoon-size candy piece

Chocolate Covered Strawberry

Dip a really cold strawberry into a candy paper cup half filled with liquid Couerisma Dark Chocolate Coconut Oil TM. Refrigerate the strawberry for 8-10 minutes.

Found this product at a local health food store.  I have no affiliation with the company.  You may find Couerisma Dark Chocolate Coconut Oil TM at http://www.coeurisma.com/

BLT Avocado

It’s Summer Olympics time!  Go Team USA! When watching my favorite games, I don’t want to miss any moment of the excitement.  So, I prefer meals that are super quick and summer cool.

Featured in this month’s Paleo Recipes magazine, this BLT avocado is so easy, it can be put together during a long commercial break. And by adding a creamy soy-free dressing, this flavorful dish is not only healthy, every bite is full of yum! 

BLT Avocado 

Ingredients:

Serves 1

½ ripe avocado

2 nitrate free bacon slices

A few leaves of butter lettuce

2 tomato slices cut in half

A dash of seasoned salt

2 tablespoons of soy-free salad dressing

Microwave or oven-broil the bacon until done. Drain off the excess oil and cut slices in half. Cut the avocado in half and remove the seed.  Set one half aside. Sprinkle the other half lightly with seasoned salt. Drizzle on one tablespoon of salad dressing. Alternately layer lettuce, bacon, and tomatoes in and on top of avocado hollow. Drizzle with remaining salad dressing.

Serve with rice cakes.

  

Disclaimer: I'm an amateur cook whose skills were learned from and honed by my mama, an amazing cook of old school southern fare. And because I'm no expert, recipes featured in my blog will NOT include caloric or nutritional information. 

Coconutty Pan Seared Sea Scallops

For years I have had a serious foodie love affair with sea scallops—yep, the big ones. And I’m so excited about this dish because it allows me to carry on my tasty affair without feeling guilty the next morning.

In this Coconutty Pan Seared Sea Scallops recipe, the coconut is definitely the star.  Coconut flakes, coconut oil, and coconut aminos perfectly complement the scallops creating one satisfying mouthful after another. Try them. Guaranteed to make you go, "Yum!"

Coconutty Pan Seared Sea Scallops

Ingredients:

Makes about 3 servings

1 dozen Trader Joe’s wild caught sea scallops (thawed & rinsed)

1 tablespoon coconut aminos

2 teaspoons onion powder

2 teaspoons garlic powder

3 tablespoons of coconut flakes

1 teaspoon coconut oil

1 tablespoon parsley flakes

1/8 cup of oat flour

Seasoned salt to desired taste

2 tablespoons of olive oil (not extra virgin)

Gently water-wash the scallops.  Pat them dry with a paper towel.  Place the dried scallops in a glass bowl.  Add the coconut aminos and distribute evenly.  Let the scallops sit for five minutes.

Mix the coconut oil with the parsley and coconut flakes. Set aside. Put the oat flour on a separate plate and blend in the seasoned salt. Set aside. In a skillet, heat the olive oil. 

Drain the coconut aminos off of the scallops. Use a paper towel to pat the scallops as dry as possible.  Season scallops with onion and garlic powder and then quickly roll each scallop in the flour (the breading should be very thin).  Roll the breaded scallops in the coconut flake mixture (you may have to hand place the flakes onto the scallops if they don’t stick readily). Immediately put the scallops in the pan and sear in medium hot oil for about 2 minutes on each side or until the scallops are white and moist inside with a crispy golden brown crust on the outside (about 4-5 minutes total cook time for each scallop).  Serve with a spoonful of Trader Joe’s Peach Salsa or Trader Joe’s Pumpkin Butter

Disclaimer: I'm an amateur cook whose skills were learned from and honed by my mama, an amazing cook of old school southern fare. And because I'm no expert, recipes featured in my blog will NOT include caloric or nutritional information

Argentinian Shrimp Marinara with Linguini

As I told you before, I am an absolute seafood fanatic and I love shrimp any way I can get them.  Remember Bubba from the movie Forrest Gump?  Fried shrimp, shrimp dip, shrimp gumbo, shrimp fried rice, shrimp salad, shrimp sandwich, shrimp cocktail, baked shrimp, barbecue shrimp, boiled shrimp—you name it, I love it!  Yep.  It’s like that. 

So why should I deprive myself of something I love so dearly, just because I’m on a diet? Exactly. This delectable dish gives me a way to eat shrimp that totally excites my taste buds without throwing me into dieter’s remorse when I’m done eating. And all I can say to that is YUM!

Argentinian Shrimp Marinara with Linguini

Ingredients:

Makes 3 servings

Quinoa or brown rice linguini or spaghetti

½ teaspoon olive oil

Sea salt to taste

Sauce

2 crushed garlic cloves garlic

2 tablespoons olive oil (not extra virgin)

½ jar Whole Foods 365 Tomato Basil Pasta Sauce

2 tablespoons Coconut Secret coconut amines

¼ cup coconut water

1 large basil leaf

½ teaspoon Xylitol (optional)

1 dried bay leaf

Shrimp

1 dozen Trader Joe’s wild caught Argentinian shrimp (thawed & cleaned)

Sea salt and pepper to desired taste

2 teaspoons finely chopped fresh basil

2 teaspoons finely chopped fresh oregano

2 teaspoons onion powder

1 tablespoon olive oil (not extra virgin)

1 tablespoon ghee

½ bell pepper sliced

½ sweet onion sliced

Directions:

Cook quinoa or brown rice linguini or spaghetti as directed on package.  While pasta is cooking prepare marinara as follows. In a large saucepan, heat the olive oil. Add garlic cloves and cook for about 1 minute. Add remaining ingredients in the order shown above.  Bring to a slow boil, turn down the heat, and let simmer for about 15 minutes. Remove bay and basil leaves.

Gently water-wash shrimp.  Pat dry with paper towel.  In a skillet, heat olive oil and ghee.  Blend basil, oregano, and onion powder in a plastic bag.  Add shrimp and shake the bag to ensure even herb coverage.  Pan sear shrimp in oil/ghee mixture for about 1 ½ minutes on each side or until the shrimp are slightly curled and pink with light golden brown crusting (about 3 to 3 ½ minutes total cook time).  Remove shrimp from skillet and quickly sear bell pepper and onion strips (about 1-2 minutes).

Drain cooked pasta, toss in olive oil, and lightly salt to desired taste (keeping in mind the sauce and shrimp are already seasoned).

To serve, pour the marinara sauce over a serving of pasta, add onions and bell peppers, and top with shrimp.  Drizzle with marinara sauce.

Disclaimer: I'm an amateur cook whose skills were learned from and honed by my mama, an amazing cook of old school southern fare. And because I'm no expert, recipes featured in my blog will NOT include caloric or nutritional information. 

Easy Peasy Pinto Beans

To quote J.J. Virgin, on this diet "fiber is your friend". And these creamy pinto beans are just one way to add healthy fiber to a meal.  They are not only easy, they're oh so yummy.

Schedule

Easy Peasy Pinto Beans

Ingredients:

Makes about 3 servings

1   10oz can organic pinto beans (with about half the water drained off)

Oil from 2 strips of cooked nitrate free bacon

¼   cup coconut water

Herb seasoned salting to desired taste

1   teaspoon onion powder

½  cup coconut milk

¼  hot water

¼  cup fresh chopped chives

Pour the hot bacon grease into a medium cooking pot.  Add pinto beans (drained as directed).  Heat beans on medium heat and immediately stir in coconut water, seasoned salt, and onion powder.  Bring beans to a steady simmer and lower heat.   Cook for 10 minutes.  Add coconut milk and stir slowly.  Cook the beans on low heat for 10-15 minutes, stirring in water as needed.  Blend in finely chopped chives.  Cook for 5 minutes and then turn off heat.  Remove the pot from the hot burner and let the beans rest for about 5 minutes before serving.

Disclaimer: I'm an amateur cook whose skills were learned from and honed by my mama, an amazing cook of old school southern fare. And because I'm no expert, recipes featured in my blog will NOT include caloric or nutritional information. https://www.facebook.com/bonnye.hallcrews