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more coconut milk recipe videos – cinnamon and vanilla

Vanilla & Cinnamon Coconut Milk

A couple of weeks ago I shared a coconut milk recipe with you all. If you missed it, you can find it here. Remember how easy it was? Like SOOOO easy that I am going to share two more milk recipes with you, so you can spice it up a little and get all tropi-crazy with flavors: vanilla-coconut and cinnamon-coconut.

I’m a huge, huge fan of the vanilla. The slight sweetness comes all natural from dates, and the hit of vanilla is a major compliment to the coconut flavor. Try washing down your favorite warm cookie with an ice-cold swig of this stuff, and you’re sure to thank me (and share this recipe with your friends, right?! And now I’ll thank you back.)

What do you think about making popcicles out of this recipe? If anyone gets to it before I do, let me know how it comes out! I was thinking of throwing in some additional coconut in them to give some texture. Mmmmm….

Vanilla-Coconut Milk 

 

These two recipes find their way to my fridge more often than the regular coconut milk. I don’t cook a lot of food that uses milk, but the spicy, sweet variations pair perfectly with smoothies, baked goods, as creamer, and to drink alone. Mix some into cardamom coffee or with your favorite chai tea to take your mornings to another level. Added bonus — coconut milk doesn’t curdle in hot beverages like almond milk does, and the coconut cream makes a frothy vegan foam to dollop on top.

The ingredients for don’t differ much between the two recipes, but I’m a visual person so I figured some of you might be too. Here’s the breakdown:

              CINNAMON-COCONUT MILK                                        VANILLA-COCONUT MILK

cinnamon-coconut milk      Vanilla-Coconut Milk photo text here copy.jpg

Cinnamon-Coconut Milk

 

QUESTION: Now that you have 3 different versions of coconut milk, which is your favorite?

Cinnamon and Vanilla Coconut Milk Recipes

Cinnamon and Vanilla Coconut Milk Recipes

Ingredients

    For vanilla-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp vanilla extract
  • 3 pitted dates
  • For cinnamon-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp cinnamon
  • 3 pitted dates

Instructions

  1. Start by warming the water. It should be almost boiling.
  2. Pour the water into a high-speed blender and then add all the other ingredients for either the vanilla-coconut milk or the cinnamon-coconut milk.
  3. Blend on high for approximately 20-30 seconds. The milk should be milky white.
  4. Allow the milk to sit in the blender for 15-20 minutes until cool enough to touch.
  5. Next step is to strain the coconut from the milk. Hold nut bag over a medium-sized bowl and carefully pour the coconut mixture through the bag. (You can also use a cheese cloth for this step)
  6. Squeeze bag continuously until all coconut milk is drained.
  7. Leave out to cool at room temperature before refrigerating.
  8. If a thick, solid rim of coconut cream forms after refrigeration, simply shake hard or re-blend the milk. The solid rim will not reform after the second blend.
  9. Store in sealed container for up to one week.
http://eathappyrunhealthy.com/more-coconut-milk/

how to make coconut milk – how to video

coconut milk recipe

Making a batch of homemade coconut milk is EASY. SO, SO EASY! I’ve seen some recipes that begin with cracking open a coconut. That’s where I stop. Who has that kind of time? Smashing a coconut open with a hammer is way more work than I’m willing to commit to. Picture a hammer, a coconut, and me — that story doesn’t end well. This SIMPLIFIED recipe starts with opening a bag of shredded coconut. No heavy tools. Watch this video to see how easy it really is!

Making coconut milk takes only two ingredients — water and coconut. Start with 4 cups of almost boiling water and 2 cups of shredded, unsweetened coconut. I use Bob’s Red Mill Unsweetened Medium Shredded Coconut. Combine both ingredients in a high-speed blender, and blend on high for 20-30 seconds. The Vitamix 5200 blender is my blender of choice (such a game changer!), but use whatever blender you have. After the blend, you are looking for a creamy, milky beverage.

coconut milk

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everybody must get sconed – pumpkin scone recipe

Croissants are fancy and muffins are cute, but scones pack a solid bang for their buck. Most commercial scones are loaded with sugar and white flour, and for heaven sakes they’re HUGE! Every once in a while it’s worth splurging at the local coffee shop to enjoy my favorite cheddar dill scone, but I’m thankful for my internal health foodie angel when she reminds me that moderation is the key.

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This pumpkin scone recipe has become a recent household favorite, and I’m loving them because there is no guilt attached. Originally inspired by Jen’s recipe at My Kitchen Addiction, these whole wheat pumpkin scones contain just enough pumpkin and spice with a hint of sweetness, but the added cardamom knocks them out of the park. I’ve been on a cardamom kick since this past summer when I drank an iced coffee at a little café in New York City. I thought it was laced with spiced crack. Seriously, I couldn’t put it down — turns out it was the cardamom. But really seriously though, cardamom has this incredibly aromatic smell and almost citrus flavor. It’s commonly found in middle eastern food and pairs well with cinnamon, nutmeg, and citrus flavors. I used freshly ground cardamom for this recipe, but you can certainly opt for a pre-ground version as well.

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Did you know that cold butter is better? The trick to making a perfect scone is cutting cold butter into the dry ingredients, but make sure you avoid melting it before they bake. The butter pieces will create little steam pockets as they melt in the oven, and this aids in the rising of the dough. So even though we might all reach for a softer butter that will easily smoosh between our fingers as we work the dough … keep it cool!

 photo whole wheat pumpkin scone 3.jpgNow that all the ingredients are combined, it’s time to play with your food! First you need to work the dough with your hands quickly enough to get it into a ball, but try not to melt the butter with your hands. Next, tear the dough into two equal parts, flatten the parts into two 1/2 – 3/4″ thick circles, and cut them into triangle wedges. I find it easiest to do this with a knife, although I’ve also seen it done with a pizza cutter.

 photo pumpkin scone triangles_1.jpg

Where this recipe differs from the original, other than slight changes in the ingredients, is the pumpkin spice glaze. The scones already have a tinge of sweetness from the coconut sugar, but inspiration was knocking  so I answered. The trick to the drizzle is to mix the ever-living shit out of it. It’s made with coconut oil instead of milk so it needs a little extra lovin’ to combine everything. Once it’s ready to roll you can let your frosting fly — channel your inner Snoop Dogg and let that drizzle fly, fo’ shizzle.

 photo Screen Shot 2015-10-07 at 6.23.36 PM.png

 photo finished undrizzled pumpkin scones 1 of 1.jpg

whole wheat pumpkin scone recipe

Prep Time: 25 minutes

Production Time: 15 minutes

Total Time: 40 minutes

Yield: 12 scones

whole wheat pumpkin scone recipe

Ingredients

  • 2 cups whole wheat flour
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 4 tablespoons (1/2 stick) cold unsalted butter
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tablespoon coconut milk, divided
  • 1 egg
  • for the optional drizzle:
  • 2 tablespoons coconut oil, melted
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons pumpkin spice
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together the flour, coconut sugar, baking powder, pumpkin spice, salt, and cardamom.
  3. Cut the butter into small chunks, and add it to the dry ingredients. Use a pastry blender (or your fingertips) to cut the butter into the flour mixture.
  4. In a separate bowl, whisk the pumpkin puree, coconut milk, and egg until smooth.
  5. Add the wet ingredients to the butter/flour mixture and use a spatula to gently toss them together until they are just mixed. The mixture will still be a bit crumbly. Using your hands, form a ball with the dough.
  6. Divide the dough in half and transfer it to a lightly floured surface. Shape each half of dough into a disk 1/2-3/4 inch thick. Cut each disk into 6 wedges. Transfer the scones to the prepared baking sheet.
  7. Brush the scones with the remaining tablespoon of coconut milk. Bake the scones for 15 minutes, then transfer to a wire rack to cool.
  8. for optional drizzle:
  9. Mix coconut oil, powdered sugar, pumpkin spice and maple syrup in a bowl. Stir vigorously until completely mixed. It takes a little effort. Drizzle over cooled scones.

Notes

Store in a closed container for up to 1 week.

http://eathappyrunhealthy.com/pumpkin-scone-recipe/

homemade almond butter recipe

Homemade Almond Butter Recipe

If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue.  I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.

Check out this video to see how easy it is to make your own!

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a happy monkey: almond butter, coffee, banana smoothie

Almond Butter, Coffee & Banana Smoothie

The Earnest Monkey – Banana, Almond Butter, Coffee Smoothie

Banana. Almond Butter. Coffee. In no specific order, these are the foods I crave most after a run. My last meal on earth will include them … and a side of chocolate … and pizza … oh, and wine. Yes, you’re invited!

For the purpose of this smoothie recipe, we’re sticking to bananas, almond butter and coffee. A sticky palate-pleasing combo that will put a smile on your face and give a generous serving of protein to get you rebooted after your workout. You probably don’t need convincing to understand why these foods rank so highly on my food chart, but here’s the deal:

bananas: Mama Nature created the perfect on-the-go fruit when she birthed the banana. It even comes with its own pull-tab! Pretty rad. These pre-wrapped energy bombs are quite a-peel-ing to the masses, but runners and bananas are like macaroni and cheese. We are the perfect pair. As a pre, during or post-run fuel, they offer a healthy dose of potassium – perfect for heavy sweaters like me – and they also come packed with vitamin C and iron to boot. Bananas have an irresistibly sweet, smooshy-mouthed goodness you can sandwich, mash, bake, blend, sauté, or just peel and eat! What’s not to love?

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