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Whipped CocoGasm W/ Berries

Fresh Strawberries, Almonds, Coconut Cream

Fresh Strawberries, Almonds, Coconut Whipped Cream

I created this delicious dessert with the help of Melissa Joulswan from the amazing paleo recipe book: Well Fed: Paleo Recipes for People Who Love to Eat. She calls it “Berries and Whipped Coconut Cream,” but it should really be called Whipped CocoGasm W/ Berries.

If you are looking for a fresh tasting dessert to back down your cravings for sugary substitutes while fasting your body from junk on a diet, please, please, please try this! Minimal effort used in prepping this masterpiece.

What you will need: (Ingredients Melissa Calls For w/ my added differences)

-1 Can (14.5 Ounces) coconut milk. 

 -I used 13.5 Ounces of Coconut Milk, made MORE than enough. 

-2 Cups Fresh berries: strawberries, raspberries, and/or blueberries

 -I used fresh strawberries, I wish I had some fresh blue berries to sprinkle on top. 

-1 teaspoon pure almond or vanilla extract

 -I used 1 teaspoon, there is a faint vanilla taste, add another TSP if you want more vanilla tasting cream.

-2 tablespoons sliced almonds

-I just poured a handful out into the pan. 

-2 tablespoons caramelized coconut chips

     -I didn’t caramelize my coconut chips/flakes I just threw them in w/ the almonds and browned them. 

Step One: CocoPrep

This recipe comes with a little preparation before just jumping right in. Your coconut milk needs to be nice and cold. It is recommended that you keep your milk in the refrigerator over night so it is thoroughly cold, but I left mine in from the morning till I got out of work at 11pm (about 8-9 hours) and it worked perfectly fine.

Before you start, take your can of coconut milk, the mixing bowl you are going to use and your mixing tool and place it in the freezer for a little bit.

Step Two: AlmonCoco Frenzy

-Grab your sliced almonds and your coconut chips/flakes and throw them in your skillet or pan on high temp. Constantly stir these little guys until they get a golden brown/crispy. Keep an eye on them because the hotter they get the faster they will just burn. My first batch burned black because I walked away for a second.

-Get them out into a separate bowl when finished. Maybe grab a few and stick them in your mouth and taste that great flavor of almond and coconut together.

***If you choose to caramelize your coconut flakes, it is probably best not to throw them in with the almonds, it is your choice.

Step Three: “Whip it Good!”

-Take your items out of the freezer, they should be really cold by now.

-Turn your can upside down and open it from the bottom. It took me a little bit of fighting, but I finally got it. Depending on the quality milk and the thickness it has become there might be some excess water that separated, dump that portion out.

-Add your milk to your mixing bowl and go ahead and your TSP of Vanilla Extract into the milk.

-Turn your mixer on to the highest setting, I used a regular hand mixer because I am too poor to have an amazing kitchen aid mixing stand, but this work just fine. You will be mixing this milk and vanilla on high-speed for about 5-8 minutes.

-Your mix should turn whip cream-like. It should be light and fluffy.

Step Four: Plating Genius 

-Grab a smaller bowl or a plate and throw your fruit onto it.

-Add a dollop or two (1-2 TBSP) of the whipped cream to your fruit.

-Sprinkle the AlmonCoco Frenzy over the top and some blueberries if you have them.

-Enjoy!!!

 

 

 

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On the Menu!

Sausage Pasta

Sausage Pasta it is!

Alright, so I didn’t make up this recipe myself, in fact you can find the actual recipe right here on facebook.

The Recipe is as follows:

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

I went right ahead and used some whole wheat pasta for my version of “Sausage Pasta” and as you can see, in her recipe there is no protein. I added some hot sausage to my mix, but with a bit of a twist. Instead of taking that boring version and chopping up the sausage and throwing it in, I stuck the pasta right through the sausage links. This way, when it is done cooking, all I have to do is plop a sausage onto a plate and the pasta will follow.

I am lactose retarded (intolerant) so I didn’t add any of the cheese, I did however sprinkle a little bit of sea salt into my pot, stirring occasionally to keep the flavor distribution. I also added a bit of black pepper, I like my stuff with a little kick.

I kept it boiling a bit longer just to cook the sausage up more and I am keeping it on a high simmer for the remainder of the cooking period. Your pasta will probably not be al dente, but I guarantee you will love the taste of it. Let me go take a spoon to it real quick and I will let you know the exact taste……

wow.

Even though there is quite a bit of broth left over still, it has a semi-creamy taste to it. With the perfect amount of balance between the basil and spices added and great sausage flavor distribution throughout. I cannot wait to plate this dish.

Plate 1

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Some things I would have changed.

1. Added larger bits of the vegetables: I’m a dude, I like big chunky foods, I would have either chopped my own tomatoes or bought some larger diced tomatoes. They are about dime sized in my mix here. Quarter size would be perfect.

2. I am not really a fan of boiled meats, makes them look extremely bland which causes issues when you are trying to plate a dish and make it look beautiful. Next time, I think I will fry or grill up these links and then fork them with the pasta. Also, when forking them with the pasta this time I pushed a lot of the sausage out of the link…so maybe cooking it first will keep it together. We will know for next time.

3. Maybe make this dish earlier in the day instead of right after work. It is 1:18am right now.

Enjoy!

Plate 2

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Inspiration

I wanted to try and start this off with something extremely intriguing so I can get you hooked, but I don’t even know what the hell I’m talking about…

I started this blog a little bit ago, had about 20 entries and basically I took a step away from things to reevaluate my own life, which led me away from this blog. It’s horrible I know, I left all of my fans hanging without any word. If that were only true. The good thing is, I am back and I have a new semi-solid hold on life. I also have a new type of inspiration that is pulling me along to actually be something in life and step out of the dull crowd that we all seem so eager to jump in.

I have always been creative, I have always wanted to be an actor, I have always strived to make a name for myself, but I always feel as though I start a project and then I fail it. After taking my “break from life” and finding inspiration through such things as, Vine, Instagram, YouTube, Love, and Friends I finally have a stellar idea.

I am going to use this platform to the max by integrating my life and sharing it with you. I don’t want to just talk about my day, but I want to share inspiration, helpful tips in life, and maybe even possibly some side things like adventures I’ve been on, food that I make (I’m pretty good), and feels that I feel. I will incorporate pictures and video when I can and I will also provide you with my social media links so that you can follow me on-the-go.

I want to thank my friend and inspiration Kait for pushing me along.

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