Cookie Monster Oreos

Ingredients

  • 2 c. white chocolate chips
  • 1 tbsp. coconut oil
  • Blue food coloring
  • 12 oreos
  • Blue sanding sugar
  • 24 Candy eyes
  • Mini chocolate chip cookies, for garnish

Directions

  1. Line a baking sheet with parchment or wax paper.
  2. In a medium bowl, combine white chocolate chips, coconut oil and 4 to 5 drops of blue food coloring.
  3. Microwave on 50% power in 30 second intervals until the chocolate has melted. Stir until smooth.
  4. Toss each Oreo cookie in the blue chocolate mixture until fully coated and transfer to the baking sheet. Sprinkle immediately with sanding sugar then stick two candy eyes on top. Let the chocolate set completely before serving, about 10 minutes.

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)

Peanut Butter Snowballs

Ingredients

  • 2 c. powdered sugar
  • 1 1/3 c. creamy peanut butter
  • 1/4 c. butter, melted
  • 2/3 c. graham crackers crumbs
  • 1 tbsp. maple syrup
  • 1 tsp. kosher salt
  • 2 c. white chocolate, melted
  • 2 tsp. coconut oil
  • Sprinkles, for garnish

Directions

  1. Place a wire cooling rack on a large baking sheet. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt.
  2. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
    Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
  3. In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
  4. Top with sprinkles, then refrigerate until set, about 10 minutes.

Honey Sriracha Skillet Pork Chops

Ingredients

  • 1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
  • 4 large pork loin chops
  • Generous pinch black pepper
  • 1 tablespoon good quality honey
  • 1 tablespoon Sriracha

Directions

  1. Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
  2. Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.

Coconut Rice Noodles with Ginger and Turmeric

Ingredients

  • Kosher salt
  • 5 oz. rice vermicelli
  • 2 Tbsp. virgin coconut oil or vegetable oil
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 1″ piece ginger, peeled, finely grated
  • 1 tsp. ground turmeric
  • 1 tsp. coarsely ground black pepper, plus more
  • 1 13.5-oz. can unsweetened coconut milk
  • 1½ tsp. honey
  • 1 Tbsp. fish sauce
  • Toasted unsweetened shredded coconut (for serving)

Directions

  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

Vanilla Protein Cookies with Chocolate Salted Caramel by Reflex Nutrition

Ingredients

For the Cookies
  • 80g Oat or Rice Flour
  • ¼ tsp Gluten Free Baking Powder
  • Pinch Salt
  • 30g Vanilla Reflex Pea Protein
  • 1 Egg(s) (Free Range) (Large)
  • 30g Coconut Oil
For the Filling
  • 80g Dates
  • 2-3 tbsp Boiling Water
  • Pinch Salt
  • 10g Cocoa Reflex Pea Protein

Directions

  1. Preheat the oven to 160°C (320°F/Gas Mark 3)
  2. Remove the stones from the dates. Place in a bowl, add the boiling water and cover for 10 minutes to soften.
  3. In another bowl mix together the flour, baking powder, salt, vanilla pea protein, egg, and coconut oil. Roll mix into 8 even balls.
  4. Grease a tray lined with baking parchment and flatten out each ball. Bake for 5-10mins or until golden. Allow to cool on a wire rack.
  5. Meanwhile blend up the dates, water, salt and cocoa pea protein into a paste.

Sunflower Seed Beet Pizza

Ingredients

Ingredients for the crust:
  • 2 cups ground sunflower seeds
  • 1 cup grated beet
  • 1/4 cup coconut oil, hemp oil, or EFA blend (I used a combination of coconut and hemp)
  • 1/2 tsp parsley
  • sea salt to taste
Ingredients for the topping:
  • 1 tomato, sliced
  • 1/2 Spanish onion, diced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated carrot
  • 1/2 cup green onions