Tag: Food

To Die For Gooey Chocolate Chip Cookies (Vegan Optional)

To Die For Gooey Chocolate Chip Cookies (Vegan Optional)

by healthnwine ♥ 0 Leave a Comment

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I don’t know about you, but I’m always wary of any new recipe or actual chocolate chip cookie that I come across. It’s just one of those things that can either be absolutely delicious or just meh…

These chocolate chip cookies however, are soo freaking good! They never fail to impress any and everyone that tries them.

I have made and ate more of these cookies that I would like to admit, but they are healthy-ish enough that I have zero regrets. None!

These pillows of yum are also easy enough to adjust to personal tastes or preferences. Don’t like coconut? Add more chocolate chips! Want to make it vegan? Use vegan chocolate chips!

Just go ahead and just give these a try and you can thank me later!

-Rox

 

Gooey Chocolate Chip Cookies

  • Servings: 16
  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon regular salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut oil (no need to melt)
  • 1 cup light brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 1/4 tablespoon vanilla extract
  • 3/4 cup chocolate chips
  • 2 tablespoons unsweetened shredded coconut
  • sea salt (optional for sprinkling on top)

Directions

  1. Preheat oven to 350 degrees
  2. In a medium bowl, mix flour, salt, baking soda, and baking powder
  3. Beat or mix the light brown sugar with the coconut oil until fully combined and creamy.
  4. Add almond milk and vanilla extract
  5. Combine wet and dry ingredients
  6. Carefully add chocolate chips and shredded coconut
  7. Measure tablespoon amounts and place on baking sheet
  8. Flatten cookies slightly with hand
  9. OPTIONAL: Sprinkle sea salt on top of each cookie before baking
  10. Bake between 8-10 mins
  11. Enjoy!

 

 

 

Crispy Coconut Chicken Tenders

Crispy Coconut Chicken Tenders

by healthnwine ♥ 0 Leave a Comment

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Trying to eat healthy is not always easy. Well, it’s struggle city for me at least!

I constantly struggle with knowing there is a yummier, naughtier version of whatever healthy thing I’m trying to trick myself into thinking is just as delicious as the “real” thing.

There is no need for tricks or mind games when it comes to these chicken tenders. The combination of the crispy coconut and the nutty almond meal not only make the chicken juicy, but they make this recipe one of my favorite ways to eat chicken. That includes the naughty and saint-like varieties.

This recipe came to be after I tried a similar dish at one of those theater/restaurant love-child chains. I immediately fell in love with the combination of flavors and the ability of the coconut to mimic that thick, crunchy breading we all love. But, healthy? They clearly weren’t.

Some recipe testing and tweaking later, these beauties emerged.

Give these bad boys a try. You won’t regret it!

Crispy Coconut Chicken Tenders

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Perfectly crispy and juicy tenders that redefine healthy eating!

Ingredients

  • 2 large boneless chicken breasts (or 4 small ones)
  • 1 cup unsweetened shredded coconut
  • 1/4 cup almond meal
  • 1 egg
  • enough olive oil to coat the bottom of a shallow pan (to brown chicken). Coconut oil should work too, but it could end up being too coconuty.
  • 1/2 tsp sea salt
  • 2/3 tsp black pepper (I LOVE black pepper, add less if you don’t)
  • 1/3 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 tsp paprika
  • optional: basil or parsley

Directions

  1. Heat oven to 375 degrees.
  2. Grease baking tray and set aside. (I used coconut oil spray.)
  3. Rinse chicken and pat dry.
  4. Slice chicken into tender sized pieces. About 8-10 pieces.
  5. Mix shredded coconut, almond meal, salt, and spices in a bowl or plate.
  6. Beat egg in a separate bowl.
  7. Dip tender in egg and allow excess to drip off. Dip tender in coconut mixture and use hands to “glue” the mixture to the chicken.
  8. Repeat with remaining pieces.
  9.  Once the oil is hot, brown the tenders about two to three minutes each side.
  10. Lay the chicken in a paper towel to drain excess oil.
  11. Arrange chicken in baking tray and bake 15-20mins. Mine were ready after 17mins.
  12. Enjoy!

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