Friday, May 31, 2013

Weekly Eats: Lots of Coconut!

If you need a some ideas to revamp your recipes for summer, here's a peak at what I made for our meals this week!

But first, we snacked on a lot of coconut this week because John saw one for 99 cents at the Farmer's Market and decided we had to get one. I think half of the fun was breaking it open (take a look at the video)! But it was tasty and filling too, and the coconut water that we drained from the inside first (put a hole in the top with a screwdriver then let the water drain out) was also delicious.

John draining the coconut water (above)
Video of John breaking the coconut open with a hammer (below)


Coconut Papaya Smoothie

Serves 1: Blend half of a frozen banana, 2 frozen strawberries, 1/4 cup slices of fresh papaya, 1/4 cup of frozen spinach, 2 tsp chia seeds, 1/4 cup coconut milk, 1/2 cup almond milk

Coconut Mango Smoothie

Serves 1: Blend half of a frozen banana, 2 frozen strawberries, 1/4 cup slices of fresh mango, 2 tsp chia seeds, 3/4 cup almond milk, 1 Tbsp. chopped fresh coconut pieces 


Coconut Quinoa with Roasted Veggies

Serves 2
1/2 cup quinoa
3/4 cup coconut milk
1/4 cup water
1 diced sweet potato
Olive oil, to taste
Sea salt, to taste
Pepper, to taste
Dried savory, to taste
Cinnamon, to taste
1 cup quartered brussels sprouts
6 asparagus spears
Smoked paprika, to taste
Italian seasoning, to taste
Fresh tarragon, as garnish
Fresh thyme, as garnish

  1. Cook quinoa with coconut milk and water according to directions.
  2. While quinoa is cooking, toss sweet potatoes with olive oil, sea salt, pepper, savory, and cinnamon. Bake sweet potatoes in 425 degree oven for 30 minutes, turning halfway through.
  3. Toss brussels sprouts and asparagus spears with olive oil, sea salt, pepper, smoked paprika, and Italian seasoning. Cook in a 375 degree oven for 20 minutes, turning halfway through.
  4. Combine all ingredients and top with fresh tarragon and thyme.
Thai Steak Salad

I used this recipe from Cooking Light (click here for the recipe), but made the following changes:
  • I added in avocado and julienned cucumber to the salad
  • I only used cabbage instead of watercress and red cabbage
  • I used cashews instead of peanuts
It was delicious- I highly recommend trying it!

Honey-Lime Chicken Kebabs with Mango and Coleslaw

This is another recipe that I made from Cooking Light (click here for the recipe). Again I made some changes by grilling the chicken and red peppers on skewers instead of broiling them. 

I also served it with a coleslaw, which was a great accompaniment. For the coleslaw, toss 2 cups of shredded cabbage with 2 Tbsp. olive oil and 2 Tbsp. apple cider vinegar. Add in shredded coconut, sliced almonds, and golden raisins. Squeeze the juice of 1 lime and add sea salt and pepper to your liking. Toss everything together.

Sweet Potato Nachos

I was planning on making sweet potato and black bean burritos (from Tasty Kitchen's recipe) for dinner but I forgot to buy the tortillas. So instead, I made sweet potato nachos, which were just as delicious! John added rice mixed in to his too, so that's an option. I also served it with homemade guacamole and mango slices.

Serves 4
2 sweet potatoes, peeled and cubed small
2 jalapenos, diced
1 yellow pepper, diced
1 red onion, diced
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
1 pinch salt and pepper
Fresh cilantro, for garnish
Lime juice
Blue chips

  1. Combine all the ingredients except the cilantro and lime juice together. Put in a large baking dish and cook at 425 degrees for 20 minutes, tossing halfway through.
  2. Put a layer of blue chips on each plate. Top with veggies, top each with fresh cilantro, and squeeze lime juice over each.
  3. Add homemade guacamole if desired.