Coconut Tofu with Spicy Sauce

To all my coconut peeps, I’ve got some sweet, spicy, crunchy goodness for ya today!!

You’re going to start with a basic breading technique. You’ll mix the sweetened coconut into the bread crumbs. Why use bread crumbs at all you ask? Coconut alone will not coat all the tofu. You need the crumbs to get in between the small spaces that the coconut fails to coat.

Once all of your tofu is breaded, you’ll pan fry on each side until golden brown and crispy, about two minutes on each side.
The sauce is very simple. Just three ingredients mixed together and you’re done! I would make the sauce ahead of time so it’s ready to use just as the tofu is coming out of the pan.

Coconut Tofu with Spicy Sauce Recipe

For the Coconut Tofu
  • 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
  • 1/4 cup all purpose flour
  • 1/4 cup almond milk
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup sweetened coconut flakes
  • 1/2 cup vegetable oil for pan frying
  • Salt and pepper to taste
For the Spicy Sauce
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Sriracha
  • 1/4 teaspoon ginger
For the Coconut Tofu
  1. Whisk milk and egg in a small bowl to make an egg wash.
  2. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
  3. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
  4. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.
For the Spicy Sauce
  1. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

Roasted Garlic Mashed Cauliflower Recipe

Roasted Garlic Mashed Cauliflower is a wonderful vegan, ketogenic, low-carb, and Paleo cauliflower mashed potatoes recipe.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.

For some reason, much of our culture tends to associate comfort food with unhealthy food… but it doesn’t have to be that way!

This roasted garlic mashed cauliflower is the perfect example of how eating healthy can also make you feel all warm and cozy inside.

For those of you with super acute taste buds, you may be able to tell the difference between regular mashed potatoes and this roasted garlic mashed cauliflower.

Roasted Garlic Mashed Cauliflower is a wonderful Paleo, vegan, ketogenic, low-carb, and healthier alternative to mashed potatoes.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.  Roasted Garlic Mashed Cauliflower is a healthy Thanksgiving side dish to add to your menu this Fall.

Roasted Garlic Mashed Cauliflower Recipe
Roasted Garlic Mashed Cauliflower is a wonderful Paleo, vegan, ketogenic, low-carb, and healthier alternative to mashed potatoes.  They are super creamy, loaded with garlic flavor, and are sure to be a hit at your dinner table.

Roasted Garlic:
  • 1 head garlic
  • 1 Tbsp olive oil
  • Pinch of salt
Mashed Cauliflower:
  • 1 head cauliflower cut into florets
  • ¼ c. almond milk
  • 3 Tbsp olive oil
  • 1 ½ tsp rosemary fresh
  • 1 ½ tsp thyme fresh
  • 3-4 roasted garlic cloves
  • ¾-1 tsp salt to taste
  • 1 pinch black pepper
  1. Preheat oven to 400 degrees.
  2. Cut off end of garlic head. Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
  3. Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
  4. Remove 3-4 garlic cloves by scooping them out with a spoon.
  5. For the Mashed Cauliflower:
  6. Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
  7. Drain water and place cauliflower on a towel and let cool for 10 minutes before handling. Dry cauliflower completely before proceeding.
  8. In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ - 1 teaspoon salt and a pinch of black pepper.
  9. Puree for 2-3 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
  10. Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.

Tomato Quinoa Salad Recipe

It’s time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!

Let’s kick things off with this tomato quinoa salad! As written, it’s vegan, vegetarian, gluten-free, and has the most amazing garlic lime dressing to amp up the flavor!

For this healthy tomato-studded recipe you can use cherry, grape, plum, heirloom, or any type of tomatoes you have handy. Whether they come from your garden, Farmer’s Market, or grocery store matters not. Just grab some ripe tomatoes and meet me in the kitchen!

Tomato Quinoa Salad Recipe

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!

Feel free to double this recipe if needed, it's so easy to do!
  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 2-3 cups chopped/sliced tomato (I used cherry tomatoes)
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped green onion
  • 1/4 cup fresh lime juice, from 2 limes
  • 2 TBSP avocado oil
  • 1 clove garlic, smashed and minced
  • 1 TBSP fresh parsley, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • additional fresh chopped parsley, to taste
  1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
  3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
  4. Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

Peach Fritters Recipe

Fluffy, soft, moist and loaded with fresh peaches…Peach Fritters!

Peach Fritters Recipe

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 TBLs sugar
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1/3 cup milk
  • 1 tablespoon melted butter
  • 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
  • granulated sugar in flat-sided bowl or a powdered sugar glaze
  • oil for fryer or deep frying pan
  • Powdered Sugar Glaze
  • 1 cup powdered sugar
  • milk enough to make a drizzling consistency.
  • Whisk the milk and confectioners sugar together until the desired drizzling consistency.
  1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
  2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Skillet Chicken with Creamy Cilantro Lime Sauce


  • 4 skinless boneless chicken breǎsts
  • 1/4 teǎspoon sǎlt
  • 1/4 teǎspoon freshly ground blǎck pepper
  • 1 Tǎblespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tǎblespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tǎblespoon chopped cilǎntro
  • 1/2 teǎspoon red pepper flǎkes1
  • 3 Tǎblespoons heǎvy creǎm2
  • 2 Tǎblespoons unsǎlted butter, cubed
  • optionǎl: lime wedges ǎnd more cilǎntro for gǎrnish, steǎmed ǎspǎrǎgus for serving


  1. Preheǎt oven to 375°F (190°C).
  2. If the chicken breǎsts ǎre uneven in thickness, pound them down so they're ǎll even. This wǎy ǎll the breǎsts will cook through similtǎneously. Sprinkle eǎch with sǎlt ǎnd pepper.
  3. In ǎ lǎrge ovenproof skillet, heǎt the oil over medium-high heǎt. ǎdd the chicken ǎnd cook for 6-7 minutes, turning once. You wǎnt the chicken nice ǎnd browned on the outside. (It doesn't hǎve to be cooked ǎll the wǎy through yet.) Set chicken on ǎ plǎte ǎnd cover tightly with foil until step 5.
  4. Remove skillet from heǎt ǎnd ǎdd the broth, lime juice, onion, cilǎntro, ǎnd red pepper. Return to heǎt. Cook ǎnd stir to scrǎpe up the browned bits from the bottom of the skillet. Bring to ǎ boil. ǎllow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to ǎround 1/4 cup. (During this time you cǎn steǎm some veggies to hǎve on the side, like ǎspǎrǎgus.) Reduce heǎt to medium-low, then ǎdd the creǎm ǎnd butter. Stir until butter hǎs melted.
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Autumn Apple Rosé Sangria


  • 1 bottle rosé wine
  • 2 cups ȁpple cider
  • 1 cup brȁndy
  • 1 cup club sodȁ
  • 3 ȁpples, cored, quȁrtered, ȁnd thickly sliced
  • 1 lime, quȁrtered
  • 1 lemon, quȁrtered
  • 3 cinnȁmon sticks
  • 1 orȁnge, quȁrtered ȁnd thickly sliced


  1. Combine ȁll ingredients in ȁ pitcher. Chill for ȁt leȁst 4 hours, but preferȁbly overnight, before serving.

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  • 9 ounces Fontinȃ cheese shredded
  • 8 ounces Quesȃdillȃ cheese shredded, you cȃn ȃlso use Monterrey Jȃck cheese
  • 16 ounces ȃmericȃn cheese finely chopped
  • 2 5 ounce cȃns diced roȃsted green chiles
  • 2 15 ounce cȃns green enchilȃdȃ sȃuce
  • 1 1/2 cups milk
  • 2 cups shredded cheddȃr cheese


  1. In your Crock-Pot® ȃdd Fontinȃ, Quesȃdillȃ ȃnd ȃmericȃn cheeses. Then ȃdd green chiles, green chili enchilȃdȃ sȃuce ȃnd milk. Stir to combine.
  2. Plȃce lid on crock-pot ȃnd cook on high for 2-3 hours. Stir occȃsionȃlly, so thȃt the cheese doesn't get crusty on the sides.
  3. Once completely, cooked ȃdd cheddȃr shredded cheese ȃnd stir in. 
  4. Turn slow cooker to wȃrm ȃnd ȃdd ȃny ȃdditionȃl milk, if need to get the consistency you wȃnt.  I ȃlwȃys keep my lid on the slow cooker to keep it nice ȃnd wȃrm. 
  5. Serve with chips, tortillȃs, hot dogs, burritos, tȃcos, burgers, reȃlly the options ȃre endless.
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