Tag Archives: coconut

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.

Serves: 2


  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional


  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!



  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.

Zucchini Pancakes

Here’s a delicious way to incorporate some greens into a breakfast favourite!



  • 1 cup whole wheat flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1 cup buttermilk (1 cup of milk with 1 tbsp lemon juice – let sit for 5 minutes)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup grated zucchini
  • 1/4 cup unsweetened coconut


  1. Prepare buttermilk & melt butter
  2. In a small bowl, sift dry ingredients
  3. Whisk melted butter, buttermilk and eggs
  4. Incorporate dry ingredients into wet, stirring until just combined
  5. Fold in zucchini and coconut
  6. Cook in a greased pan approximately 3-5 minutes each side, until golden brown
  7. Serve with honey or maple syrup, if desired


Zucchini Coconut Bread

Aaaahhh fall. My favourite season for so many reasons! From the crisp fall air to the colourful leafs crunching under your feet to the abundant farm flavours of zucchini, corn, apples and sugar pumpkins. Here’s another great recipe from Two Peas & Their Pod. I omitted the white sugar and upped the cinnamon (see below), and used unsweetened coconut and it turned out delicious!



Makes: 1 loaf          Prep Time: 15 minutes          Ready In: 70 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut


1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a separate large bowl, combine shredded zucchini, sugar, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan on a wire rack for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Pineapple Mango Overnight Oats

A tropical twist on a breakfast favourite!


Serves: 2          Prep Time: 5 mins          Ready In: Overnight


  • 1/2 cup oats
  • 2 tbsp chia seeds
  • 1/2 cup coconut milk
  • 1/2 cup greek yogurt
  • 2 tbsp shredded coconut
  • 1/4 cup chopped pineapple (I used frozen)
  • 1/4 cup chopped mango (I used frozen)


  1. Combine all ingredients in a large mason jar
  2. Stir until well combined
  3. Refrigerate and serve with shredded coconut

Coconut Coffee Chia Seed Pudding

Need an extra dose of caffeine to accompany your cup of java in the morning? This make ahead breakfast is sure to do the trick!


Serves: 2          Prep Time: 5 minutes          Ready In: Overnight


  • 1 cup of your coffee of choice
  • 1/2 cup coconut milk
  • 2 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1/4 cup coconut


  1. Brew coffee and let still until it cools to room temperature
  2. Meanwhile, add remaining ingredients to a large mason jar
  3. Add coffee and stir until well combined
  4. Refrigerate overnight
  5. Serve with shredded coconut, if desired, or chocolate covered mocha beans

Mocha Chia Seed Breakfast Pudding

Chocolate and coffee collide for a dessert-like breakfast pudding. It takes minutes to prepare, then refrigerate overnight. In the morning you’ll have a tasty, satisfying breakfast with caffeine included!


Serves: 2-3          Prep Time: 5 minutes          Ready-In: Overnight


  • 1 cup of your favourite brewed coffee (instant works too!)
  • 1/4 cup of yogurt or coconut milk
  • 1/2 cup of almond milk
  • 1/2 cup of chia seeds
  • 1 tsp of cocoa
  • 1 scoop of chocolate protein powder


  1. Brew coffee and pour into a large mason jar (I recommend brewing a strong, bold cup)
  2. Add the remaining ingredients
  3. Stir until well combined
  4. Refrigerate overnight
  5. Sprinkle with coconut, if desired, a scoop of peanut butter, or enjoy it on its own

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