Recipes

Coconut Popcorn Snowballs Recipe for the Holidays

Posted on December 3, 2020December 3, 2020Posted in RecipesNo Comments

As we move through the month of December, we’re fast approaching the holiday season. Before you resort to baking the usual cookies or brownies, try out this festive popcorn recipe. Popcorn is among the healthiest snacks you can indulge in, so why not use them in a new dessert recipe for your family. Yield: 8 balls (4 inches) 2 cups shredded or flaked sweetened coconut nonstick cooking spray 3 quarts popped popcorn 4 tablespoons (1/2 stick) butter or margarine 3 cups miniature marshmallows 1 teaspoon coconut or vanilla extract 8 candy canes or candy cane sticks (about 3-4 inches) Place large sheet wax or parchment paper over work surface. Spread coconut on paper. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside. In medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn and mix well until coated. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press candy cane into each ball. Serve immediately or wrap individually in plastic wrap for storage. Sources: Culinary.net , Popcorn.org

Nutritional Recipes to Start the New Year Right

Posted on December 1, 2020December 1, 2020Posted in Health, RecipesNo Comments

As we approach the end of 2020, we can look forward to what we want to do differently for 2021. Eating healthy may have been on your to-do list for this year, but we want to make it easy on you with these new recipes. Don’t let healthy eating stop at just foods, learn how to make nutritional drinks too, courtesy of Zevia. Quinoa Salad with Orange Cilantro Salad Dressing Yield: 2 cups Dressing: 1/2 cup Zevia Orange Soda 1/4 cup lime juice 1/2 cup olive oil 1 cup fresh cilantro 1/2 avocado 1 teaspoon garlic Quinoa Salad: 1 cup quinoa leafy greens (optional) 1 orange, cut into pieces (optional) 1 grapefruit, cut into pieces (optional) 1 lime, juice only 1/2 avocado, diced (optional) 1/4 cup feta cheese (optional) 1/4 cup diced red onion (optional) Tools needed: Food processor To make dressing: In food processor, pulse orange soda, lime juice, olive oil, cilantro, avocado and garlic until consistency is smooth. To make quinoa salad: Cook quinoa according to package directions and let cool. Once quinoa is cool, add to bowl with orange pieces, if desired; grapefruit pieces, if desired; lime juice; avocado, if desired; feta cheese, if desired; and diced onion, if desired. Top with orange cilantro salad dressing. Spiced Citrus Ginger Mocktail Yield: 1 mocktail Concentrate: 1 cup fresh-squeezed orange juice 1/2 cup fresh-squeezed lime juice 1 orange peel 1 lime peel 1/2 teaspoon black peppercorns, lightly crushed 5 cardamom pods, lightly crushed 2 cinnamon sticks, lightly crushed Mocktail: 1/3 cup concentrate 1 can Zevia Ginger Ale ice lime wedge, for garnish (optional) orange wedge, for garnish (optional) To make concentrate: In small saucepan, combine orange juice, lime juice, orange peel, lime peel, black peppercorns, cardamom pods and cinnamon sticks. Bring to boil over high heat then turn to low; simmer until liquid has reduced by half, 3-4 minutes. Let cool and strain out solids. Transfer to glass jar and store until ready to use. To make mocktail: Combine concentrate with ginger ale over ice. Garnish with lime wedge or orange wedge, if desired. Sources: Zevia

Easy Pumpkin Pie Squares

Posted on November 26, 2020November 25, 2020Posted in RecipesNo Comments

Need a last minute Thanksgiving dinner recipe? We’ve got you covered. Satisfy your sweet tooth with these delicious and easy pumpkin pie squares. Prep: 20 mins Cook: 35 mins Servings: 24 Yield: 1-9×13 inch dish ½ cup butter, softened ½ cup brown sugar 1 cup all-purpose flour ½ cup rolled oats 2 eggs ¾ cup white sugar 1 (15 ounce) can pumpkin 1 (12 fluid ounce) can evaporated milk ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves Preheat oven to 350 degrees F. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13 inch baking dish. Bake in preheated oven 15 minutes, until set. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares. Source: AllRecipes

Oatmeal Cream Cookie Sandwich Recipe

Posted on November 25, 2020November 25, 2020Posted in Kitchen, RecipesNo Comments

Try out this delicious oatmeal cream cookie recipe, courtesy of Culinary.net . These are easy to make and use practical ingredients you may already have in your pantry. Learn below how you can bring a new experience to your holiday season. Servings: 10-12 Oatmeal Cookies: 1 cup unsalted butter, softened 1 cup dark brown sugar ½ cup light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 ½ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon ground cloves 3 cups rolled old-fashioned oats Vanilla Bean Cream Filling: ¾ cup unsalted butter, softened 2 ½ cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon heavy cream Heat oven to 350 F. Line baking sheet with parchment paper and set aside. To make oatmeal cookies: with a mixer, cream butter, dark brown sugar and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. Gradually add oat mixture to wet ingredients, mixing until just combined. Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about 2 inches between each cookie. Bake 10-12 minutes, or until lightly golden brown around edges. Move cookies to wire rack to cool completely. To make vanilla bean cream filling: with a mixer, cream butter on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract and heavy cream; mix until combined. Pipe or spoon a large dollop of filling on half the cookies; top each with second cookie. Source: Culinary.net

3 Ways to Cook the Perfect Turkey

Posted on November 23, 2020November 24, 2020Posted in Family, Kitchen, RecipesTagged food, kitchen, meal, recipe1 Comment

Cooking turkeys can be a daunting task. Instead of resorting to an old recipe, try something new this year if you’re up for the challenge, here are three different ways you can cook that perfect turkey. Smoke It Smoking turkey takes about the same amount of time as cooking it traditionally in an oven, however it requires more attention. You’ll need to truss your turkey to make it easier to flip in the smoker for an even cook. Cotton butcher’s twine is a must. You’ll need to have a slow and mellow fire. Be sure to keep your coals glowing and add some hardwood chunks for a unique flavor. Keep an eye on the turkey throughout the day and measure its temperature. Avoid a dry, hot smoker as this will make the turkey’s skin crack. Have a silicone brush on hand to keep the turkey basted. Grill It A gas grill can be ideal for cooking turkey with the right tools. You’ll need a roast rack to hold up your turkey upside down and away from the grill as it starts to cook. The breast will take the longest so start with the breast side facing the burners. After an hour or two you can flip it over directly on to the grate. Add some smokey flavor with a smoke box as gas doesn’t naturally do this. Keep track of the temperature of your turkey. Use a dual probe thermometer as the breast will take longer to cook. Fry It One of the quickest ways to cook a turkey is frying it. You can cook an average sized turkey in about an hour, making it a much more attractive method. It’s best to brine your turkey beforehand to maintain moisture in the turkey as frying can dry it out. Safety is key when it comes to frying a turkey. Be sure you have a thermometer to keep track of the oil’s temperature. Use proper equipment when lowering and lifting the turkey in the oil, such as heat resistant gloves. Turn off your fryer prior to lifting it out of the fryer and check the turkey’s temperature once it’s out. It’s only safe to fry a turkey outdoors and with the proper fryer. Keep flammable items away from the area. How are you going to cook your turkey this year? Let us know over on our Facebook and Instagram, or in the comments below. Have a happy and safe Thanksgiving this year! Sources: HGTV

Holiday Spirits to Sip On

Posted on November 19, 2020November 19, 2020Posted in Kitchen, RecipesTagged cocktail, drinks, holiday, spirits, thanksgivingNo Comments

As we approach the holidays, we come to accept the fact this holiday season will be unlike any other due to restrictions amongst a COVID reality. Safety and responsibility come first during these times, but we look for other ways to ensure we have our holiday cheer. Take this opportunity to sit down and try something new with these exciting drinks, recipes courtesy of Zevia. Winter White Margarita Servings: 6 12 ounces coconut milk 12 ounces silver tequila 1 tablespoon orange extract 2 ½ cups ice 1 ½ cans Zevia Lemon Lime with Bitters Granulated stevia, for garnish (optional) Cranberries, for garnish (optional) Rosemary sprigs, for garnish (optional) In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth. Rim six glasses with granulated stevia. Divide mixture among glasses and garnish each with cranberries and rosemary, if desired. Cranberry Smash Moscow Mule Servings: 1 1 cup cranberries, plus additional for garnish (optional), divided ¾ – 1 cup water, divided 2 ounces vodka 1-2 ounces fresh squeezed lime juice 4 ounces Zevia Ginger Beer Mixer Ice Rosemary, for garnish (optional) Lime slices, for garnish (optional) Cinnamon sticks, for garnish (optional) In saucepan, boil cranberries in 1/2 cup water until they burst. Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time. Let mixture cool to room temperature. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice. Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired. Did you try out these recipes? Tag us! Follow us on Facebook and Instagram. Photos courtesy of Getty Images Source: Zevia

Spice Up the Season With These Easy Recipes

Posted on November 17, 2020November 17, 2020Posted in Family, Kitchen, RecipesTagged cooking at home, food, holiday cooking, recipe, thanksgivingNo Comments

The holiday season is upon us, and with that comes delicious foods for the whole family! Snacks are a staple for any occasion but are often overlooked. Don’t miss the opportunity to bring a memorable experience when you impress your family with these recipes. Learn how to make these delicious treats below, courtesy of AmericanPecan.com Reindeer Pecan Brownies Prep time: 20 minutes Cook time: 15 minutes Yield: 20 brownies Nonstick cooking spray 1 stick (½ cup) unsalted butter, melted 1 tablespoon pecan or canola oil 1 cup, plus 2 tablespoons, granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup all-purpose flour ½ cup cocoa powder 1 teaspoon espresso powder (optional) ¼ teaspoon kosher salt 20 raw pecan halves, cut in half 40 candy eyeballs 20 red chocolate candies ¼ cup chocolate chip Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs. Add chocolate chips to heat-safe bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to “glue” on pecan antlers, candy eyeballs and red candy noses to brownies. Allow chocolate to set before transferring brownies to airtight container. Note: Brownies will stay fresh for up to three days. No-Bake Pumpkin Pecan Pie Bites Prep time: 15 minutes Chill time: 1 hour Yield: 12 bites (6 servings) Crust: 1 1/2 cups raw pecan pieces 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes 1 pinch pink salt Filling: 1/3 cup pumpkin puree 1/3 cup full fat coconut milk 1 teaspoon pumpkin spice 1/4 cup maple syrup 1 pinch pink salt 1 scoop collagen peptides (optional) 12 raw pecan halves, for topping To make crust: In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer. Evenly disperse pumpkin pie filling among openings until tins are about half full. Top each with one pecan half and place in freezer at least one hour. Source: American Pecan Council

Fire Up the Grill for Father’s Day

Posted on June 19, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, fathers day, recipeNo Comments

It’s a time to fire up the grill, slow down and enjoy father’s day. When you’re thinking about what to feed your family off the grill, it should be a breeze, and you shouldn’t have to choose between good and good for you. Consider these tips for creating healthier, flavorful meals you can feel confident serving. Keep it simple. Skip the complicated recipes that call for a wide variety of ingredients, a multitude of steps and long cook times. Instead, seek out products and dishes that are made with ingredients you recognize and have just a handful of instructions. This will ensure less time in the kitchen and more time with loved ones. Focus on seasonal, clean ingredients. Get inspired by your local farmer’s market. One of the best parts about summer is the abundance of fresh fruits and vegetables that can add flavor and nutrients to your plate. Don’t forget the sides. To balance your spread of burgers and hot dogs, consider serving fresh asparagus or sweet corn in place of other salty, processed options. Fruits like peaches and pineapple work well on the grill, too, but remember to group produce by similar cooking times. Aim for a quick and fun cleanup. Perhaps one of the most overlooked secrets to a stress-free meal is to cut down on cleanup. A backyard barbecue can be one of the easiest messes to maintain as most of the prep is done outside on the grill. Try setting up a buffet line on your deck or patio where your family can build their burgers with customized toppings, like cheese, veggies and sauces. Then add a little bit of fun by putting on your favorite music playlist to help make a simple, everyday meal feel even more special. Burger with Grilled Pineapple and Honey Garlic Barbecue Sauce Total time: 30 minutesServings: 2 2 rings freshly cored pineapple 2 Burger patties, thawed salt, to taste freshly ground black pepper, to taste1 cup baby arugula2 sesame seed burger buns, lightly toasted1/4 cup crispy fried onions2 tablespoons honey garlic barbecue sauce Heat grill to medium heat. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill to cook burger patties. Season burger patties with salt and pepper, to taste. Grill 4-5 minutes per side until burgers are evenly browned with internal temperature of 165 F. To assemble, layer handful of baby arugula leaves on toasted bottom buns, top each with burger and two cut slices each of grilled pineapple. Sprinkle on crispy fried onions, drizzle with honey garlic barbecue sauce and place toasted sesame seed bun on top. Asian Marinated Grilled Shrimp Skewers 1 Pound large shrimp, shelled and de-veined (you can leave the tails on if you like, I took them off so we could shovel them in our mouths faster, ha!)3 Tbls unsalted butter2 Tbls soy sauce2 tsp lime juice, fresh squeezed1 tsp ginger, grated2 cloves garlic, minced1 1/2 Tbls sugar2 green onions, bruised but not chopped Place all ingredients except for the shrimp in a sauce pan over medium heat. Let come to a simmer then take off the heat and let cool on the counter. Place shrimp and marinade in a bag or bowl covered in plastic wrap and marinade for at least an hour in the fridge. Try to let marinade around 3-5 hours but not longer. Take shrimp out of marinade and place on skewers. If using wooden skewers, let these soak overnight in water. Grill over high heat until just cooked. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending how big the shrimp are. You can baste the shrimp with the marinade when they first hit the grill but after that, toss out the marinade. Serve and enjoy! These don’t need any condiments, they are super flavorful and moist on their own! Happy Father’s Day!

Sensational Summer Recipes to Try this Weekend

Posted on June 12, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

Whipping up a fresh cooked meal is one of the true joys of weekend summers, especially when grilled grub is paired with tantalizing sides and tempting desserts. Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates. Find more summer meal ideas at Culinary.net. Cook Up Kebabs As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch: Steak, cut into chunks Chicken, cut into chunks Bratwurst or sausage, cut into slices Ground beef, shaped into balls Lamb Shrimp Salmon, cut into chunks Bacon, cut into small pieces Sliced onions Sliced bell peppers Sliced jalapenos Sliced mushrooms Sliced cucumbers Cherry tomatoes Summer Sliders with a Spicy Kick Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite. These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef, these mini burgers boast a lean, finely textured meat that tastes just as nature intended. Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream Prep time: 20 minutesCook time: 15 minutesServings: 4 Patties: 1 1/3 pounds lean grass-fed ground beef 1 clove garlic, crushed 1 medium onion, grated or finely chopped 1 egg, lightly beaten 3/4 cup red kidney beans, rinsed and drained 2 tablespoons tomato paste 3 teaspoons dried oregano, chopped 2 teaspoons mild smoked paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 cup Parmesan cheese, grated salt, to taste pepper, to taste olive oil Jalapeno Salsa: 1 cup cucumber, thinly sliced into long ribbons 3/4 cup fresh cilantro leaves, chopped 1 red onion, finely sliced 1/2 cup pickled jalapenos, finely chopped salt, to taste pepper, to taste olive oil lime juice Avocado Cream: 1 avocado, mashed 1/2 cup sour cream 1 lime, juice and zest only salt, to taste pepper, to taste 8-12 slider buns, halved 2-3 cobs sweet corn, cooked and sliced into shards 8-12 small bamboo skewers To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes. Heat grill or frying pan to medium heat. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders. A Sweet Summer Treat Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-together call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Mini Tarts. Made using the best berries nature can provide, these bite-size tarts feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with sweet, juicy strawberries and raspberries. Strawberry Cream Cheese Tarts Makes: 24 tarts (4 ounces each) 1/2 cup water 2 tablespoons lemon juice 3 tablespoons lemon zest 2 tablespoons gelatin 4 cups Well•Pict Strawberries, sliced, divided 1/3 cup honey 2 packages (8 ounces each) cream cheese 1/2 cup sour cream 1 cup ice cubes 2 cups graham cracker crumbs 1/2 cup melted butter 1 cup Strawberries, rinsed, for garnish 1 cup Raspberries, rinsed, for garnish In blender, mix water, lemon juice, lemon zest and gelatin until frothy. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tarts from muffin tins and place on serving tray. Garnish with strawberries and raspberries. Roasted and Ready to Serve Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time. While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention. Roasted Potatoes 1 pound potatoes, chopped into 1-inch cubes 1/2 cup onion, chopped into 1-inch cubes 1/2 cup green pepper, chopped into 1-inch cubes 1 teaspoon garlic, finely chopped 1 teaspoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon parsley, finely chopped 1/2 teaspoon paprika Preheat oven to 350° F. In medium bowl, mix potatoes, onions, green peppers and garlic. Add vegetable oil, salt, pepper, parsley and paprika. Mix well. Cover bowl and refrigerate 15 minutes. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes. Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Quarantine Cooking-Insanely Good-for-You Treats

Posted on June 3, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals. Fruit Tarts Recipe courtesy of “Always Eat After 7 PM”Prep time: 40 minutesCook time: 1 hour, 20 minutesServings: 20 Custard: 8 egg yolks 1 cup raw honey 1 tablespoon coconut flour 3 cans (13 2/3 ounces each) full-fat coconut milk 1 teaspoon vanilla extract 1/4 teaspoon lemon zest Sugar Cookie Crust: 1/2 cup coconut oil, plus additional for greasing 1/2 cup palm shortening 1 cup coconut palm sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 3 egg yolks 1⁄2 teaspoon vanilla extract 1 cup blanched almond flour 1⁄4 cup coconut flour 2 tablespoons arrowroot starch Toppings: 2 kiwis, peeled and sliced 1 mango, peeled, pitted and sliced into 1/2-inch strips 1/2 cup raspberries 1/2 cup blackberries 1/2 cup blueberries 1/2 cup red grapes 1 cup strawberries, thinly sliced fresh mint leaves, for garnish To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves. Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar. Cherry Garcia Ice Cream Recipe courtesy of “Always Eat After 7 PM”Prep time: 10 minutesServings: 4 1/4 cup fresh Bing cherries, pitted and halved 1/4 cup stevia-sweetened dark chocolate bar, chopped 3 overripe frozen bananas, peeled and cut into 1-inch pieces 1/4 cup unsweetened coconut milk 1 pinch sea salt Chill cherries and dark chocolate. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving. Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar. No Bake Salted Caramel Bars Recipe courtesy of “Always Eat After 7 PM”Prep time: 30 minutesCook time: 40 minutesServings: 30 Cookie Layer: 2 1/2 cups raw pecans 8 pitted dates, soaked in hot water 10 minutes then drained 2 tablespoons blanched almond flour 1 teaspoon coconut flour 1/4 teaspoon sea salt 1/4 cup granular zero-calorie, natural sweetener 3 tablespoons coconut oil, melted Caramel Layer: 1/2 cup coconut palm sugar 1/2 cup granular zero-calorie, natural sweetener 2 tablespoons full-fat coconut milk 2 tablespoons coconut oil 1 pinch sea salt 1 tablespoon vanilla extract 1/2 teaspoon baking soda Chocolate Layer: 2 cups stevia-sweetened chocolate chips 2 tablespoons coconut oil coconut oil 1/3 cup dry roasted macadamia nuts, chopped coarse sea salt To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often. Remove caramel from heat and let cool and thicken 5 minutes. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars. Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.