Flaky Coconut Macaroons

If I asked my mom what her favorite dessert is, she probably wouldn't be able to make up her mind, but it would most definitely be something containing coconut. She always seems to be on the go and busy with something, so I came up with this recipe for her. They are easy to take with you and are a sweet but simple snack that seems to be just enough. Guten Appetit! (Enjoy your meal) and stay healthy.


Flaky Coconut Macaroons:
2  1/2 cups of sweetened shredded coconut
1 1/2 cups of regular coconut milk (not lite)
2 egg whites (can use Ener-G egg replacer as well-will make macaroon flakier.)
1/4 cup agave
1 tsp gluten free vanilla
1/4 tsp salt

Pre-heat your oven to 350 degrees and line a cookie sheet with parchment paper. While your oven is preheating beat your egg whites. Once beaten, slowly mix in agave, coconut milk, vanilla, and salt. Once evenly mixed, fold in coconut. Spoon dollops of mixture onto parchment paper to desired size. Bake for 10-13 minutes* or until the tips are brown.

*I came up with this recipe while I was living in California, and have yet to make them at high altitude, so baking time may need to be a little longer. Keep an eye on them, and once they begin to brown they are done. I am still working on a high altitude version so stay tuned!

Emily's Mediterranean Shrimp Scampi

My cousin Emily just turned 13 and got her first job helping my mom out in her office. My mom is a jewelry rep and is able to work from home. So every Wednesday Emily comes out to the house after school and works for an hour or two while I cook, and then we all eat. Emily along with the rest of my family has been kind enough to let me test all my recipes on them. She is not only a trooper but brutally honest, so when she said "This is definitely one for your blog!" I trusted her. So here it is, very simple, but still tasty. I hope you guys enjoy it as much as Emily and I did. Kalí Óreksi! (Enjoy your meal) and stay healthy.


Emily's Mediterranean Shrimp Scampi:
1/2 cup sliced and pitted kalamata olives
1 large lemon
4 large heirloom tomatoes diced

1 garlic clove minced
1 1/2 cups organic virgin olive oil
1/2 tbsp red pepper flakes
1/2 cup fresh basil
1 pound uncooked peeled shrimp

12 oz angel hair rice pasta


In two separate pots, each holding two quarts of water, add a pinch of salt and bring to a boil. In a separate saucepan add olive oil, red pepper flakes, garlic and saute on low. As the oil browns, add basil, tomatoes, and kalamata olives, stirring occasionally. Place a square of cheesecloth over your lemon to avoid seeds and pulp, and squeeze each side until all the juice is out into the saucepan. Cover and let the sauce simmer on low. 

Add pasta and shrimp to separate pots of water. When pasta is al dente drain and wash in cool water. Once shrimp turns pink remove and drain as well. Add boiled shrimp to sauce and allow to sit for 5 minutes, stirring occasionally. Pour sauce over pasta, zest a small amount of lemon on top, and enjoy!

Maple Walnut Sour Cream Muffins

I'll admit it. I am normally not a muffin person. I much rather prefer a good piece of pie or a croissant. So I'm not exactly sure what motivated me to come up with this recipe, but boy am I glad I did. These are a must try. The mixture between the tangy moist bottom and buttery crunch of the topping is amazing. They are not overwhelmingly sweet which makes them great as a warm breakfast muffin or a yummy dessert crumbled over vanilla "ice cream". ¡Buen Apetito! (Enjoy your meal) and stay healthy.


Maple Walnut Sour Cream Muffins:
For the batter:
1/2 cup earth balance or butter substitute, room temperature
3/4 cup pure maple syrup
2 large eggs
1 cup sour cream substitute (I use Tofutti "Sour Supreme")
1 tsp gluten free vanilla extract
2 cups all purpose gluten free flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp Celtic sea salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped

For the topping:
1/2 cup brown sugar
1/2 cup all purpose gluten free flour
3 Tbs earth balance or butter substitute, chopped
1/3 cup walnuts, chopped small
1/2 tsp cinnamon
1/4 tsp allspice (optional)

Combine room temperature butter with maple syrup in electric mixer. Slowly beating the mixture add the eggs one at a time. Then add vanilla extract and sour cream. Combine all the dry ingredients (except nuts) to butter mixture and mix. Once mixture is evenly beat, stir in walnuts. Fill muffin cups approximately half full with batter.

In a separate bowl combine dry ingredients for the topping. Make sure the butter is room temperature so it clumps correctly. Pinch butter into dime sized pieces and add until the mixture is evenly combined. Spoon desired amount onto top of batter in muffin cups.

Bake at 350 degree's for 10-12 minutes or until a toothpick comes out clean.