coconut Archives | with a Side of Sneakers

Mango Sticky Rice Pudding

This post is brought to you by Naked Juice:

Fad diets are everywhere. Each one seems to vilify a different food group. It’s almost impossible to keep up with what’s ok to eat and what’s not. But the one group of foods that is rarely bashed: fruits & veggies.

So instead of focusing on all the things that could be bad, why don’t we focus on making sure we’re at least getting the good stuff. Loading up every meal with mostly fruit or vegetables is a great way to get started.

Now I’m not a big fan on sneaking veggies into unsuspecting foods, but I am an advocate of doing so to up the nutrient value. It can be a good tool to get kids to eat veggies they don’t like, but try to use it as a teaching tool, not as a trick.

There are plenty of ways to sneak in extra fruits and veggies: banana pancakes, zucchini bread, pumpkin muffins. I got these two flavors of Naked Juice to try for this post, so I thought I’d see how I could use them in a different kind of snack, although they’re delicious on their own. Each bottle has a pound of fruit and no added sugar.

I turned to one of my favorite Thai desserts for inspiration: Mangoes with sticky rice.

I’m no sticky rice expert, so I decided to put a spin on the dish by turning it into rice pudding.

Instead of traditional sticky rice I used Arborio rice, the rice you typically use for risotto. This is the perfect dish to make with leftover rice from dinner.

Mango Sticky Rice Pudding

by with a Side of Sneakers

Ingredients

1 cup cooked Arborio rice
1/2 cup coconut milk {the canned kind}
1/2 cup Mighty Mango Naked Juice {or other juice}
1 Tbsp brown sugar
Sprinkle of cinnamon {optional}
1 fresh mango, sliced

Instructions

Warm coconut milk, mango juice, and brown sugar in a small saucepan over medium heat, about 5 min.

Stir in rice and cinnamon.

Continue to cook, stirring frequently, until most liquid is absorbed. The rest will be absorbed as it cools.

Serve while hot & top with fresh mango slices.

Even babies love it!

Naked Juice is worth its weight in good! There’s a pound of fruit in every bottle. (Secondary messaging: Naked Juice has partnered with charity Wholesome Wave to improve access to fresh produce in communities across the country. You can help by visiting www.nakedjuice.com/gooddeeds. For every coupon downloaded, 1 LB of fresh produce will go to an underserved community, up to 100,000 pounds.)

Disclosure: Compensation was provided by Naked Juice via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Naked Juice.

Cocktails and Cupcakes

Dessert, Recipe

Or cocktails IN cupcakes.

I really did have good intentions.

I was planning on making a tropical fruit salad infused with mint and lime, but the mint kept screaming “make me into a cupcake”.

I had to listen.

So instead of tangy fruit cocktails alongside some real cocktails, I had cupcakes.

Clearly I made a good decision here.

I couldn’t decide which cocktail I was inspired by more: the pina colada or the mojito.

So naturally I channelled both.

Pineapple juice & shredded coconut, meet lime and mint. I believe you’ll get along just swell.

Yeah, I’d say it’s a pretty good match.

Mojito Pina Colada Cupcakes

by with a Side of Sneakers

These vegan, gluten-free cupcakes pack a punch of flavor you wouldn’t expect- tropical hints of pineapple and coconut along with the zing of mint and lime.

If you’re not gluten-free, simply sub the flour, starch, and guar gum for 2 cups all purpose flour.

Ingredients (serves 12)

For the Cupcakes

1 cup sorghum flour or brown rice flour
1 cup tapioca starch
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
½ cup coconut milk
½ cup pineapple juice
1 flax egg {1 T flax meal + 3 T water}
3 tablespoons coconut oil
1 t vanilla
2 t lime juice
1 bunch mint leaves
¼ cup unsweetened coconut flakes

For the Frosting

1 cup vegan shortening
3 1/2 cups powdered sugar
1 1/2 teaspoons lime juice
1/4 cup coconut milk
1/2 teaspoon mint leaves, minced
zest of one lime
coconut for garnish

Instructions

Prepare flax egg. Set aside.

Combine dry ingredients.

Chiffonade mint leaves into small pieces, mashing & bruising as you do so. Mix with lime juice and microwave for 10 seconds to release mint flavor.

In a mixing bowl, combine wet ingredients. Slowly mix in dry ingredients with mixer.

Fold in mint, lime & coconut.

Divide batter evenly into muffin cups. Bake for ~17 minutes at 350 degrees.

Remove from oven and let cool slightly before transferring cupcakes to cooling rack to cool completely.

While cupcakes are baking, prepare frosting so flavors can start to meld.

Combine coconut milk, lime juice, zest, and mint. Microwave for 10 seconds to release mint flavor.

Mix all frosting ingredients and beat on high speed until fluffy.

When cupcakes are completely cooled, brush tops with lime juice then top with frosting. Sprinkle with extra coconut and lime zest. Garnish with lime wedges and mint leaves.

What cocktail would you want to eat in cupcake form?

*If you want to know why I bothered making these delicious treats gluten-free AND vegan, read today’s post on tiny sneakers.

mojito-pina-colada-cupcakes-allergy-friendly

Patriotic Parties: Refreshing Firework Smoothie

Holidays

{Note: This is the first in a series of posts about celebrating summer sponsored by Bacardi.}

Nothing screams you’re getting close to the beach for 4th of July weekend after a long monotonous drive through back roads and chicken farms like a roadside fruit stand packed with juicy, mouthwatering peaches.

Every year growing up we’d get up at the crack of dawn one mid-summer Saturday, pack the car to the brim with boogie boards and beach chairs, and start the day-long drive from MD to the beaches of NC. Just as we approached the Outer Banks {really approached the Outer Banks, not just drove past the sign that tricks you into thinking you’re almost there}, the peach stands would start popping up.

First there’d be one sketchy shack by the side of the road. Then another. And another. Eventually you just HAD to stop. You could almost smell the sweet nectar of peaches seeping through the car vents on top of the slightly salty smell of the near-beach air.

When we finally got to the beach, we’d begrudgingly unload the overstuffed car, then happily stack the kitchen counter full of freshly picked peaches. When we tired of having sticky juice run down our chins as we bit into the ripe peaches, we’d turn to the blender. {Ok, no one gets tired of juicy peaches. But they still make good smoothies.}

For the rest of the week we’d blend up cold afternoon treats of peaches, bananas, and our secret tropical ingredient: Tang. You know, the sugary, powdered orange drink mix? Yeah, that’s the stuff.

It’s been years since I’ve been to the Outer Banks, but now that I live in NC, the husband and I take an annual trip {or two} to the closer beaches of NC and SC. It’s become a tradition to celebrate 4^th of July weekend {better known as the husband’s birthday around here} at the beach with friends. We just got back from a trip at the beach and I learned a thing or two about keeping this breastfeeding momma hydrated in this inferno of a summer heat wave the whole country seems to be suffocating in. Remembering my peach-Tang-smoothie beach concoctions from childhood, I once again turned to the blender to help hydrate and beat the heat.

These ingredients are definitely a must for Independence Day beach bash birthday trip that’s just around the corner.

Firework Smoothie

by with a Side of Sneakers

Ingredients (2 smoothies)

3 oz coconut water
12 oz coconut-almond milk
3 cups ice
½ cup strawberries
½ cup blueberries

Instructions

Mix coconut water, coconut-almond milk, and ice in blender. Pulse and blend on high speed until ice is fully crushed. Divide into 3 parts.

Return 1 part of coconut mix to blender. Add strawberries and blend to combine. Pour into separate container.

Add another serving of the plain coconut mix to blender. Add blueberries and blend.

Fill glass by alternating smoothie layers so you end up with white, red, and blue stripes.

*Feel free to sub another kind of milk or fruit as desired.

It’s the perfect smoothie to go along with your Fourth of July celebration fare. Serve alongside or as an appetizer to some of these fabulous Independence Day cookout recipes:

1. Crispy Blackened Tofu from Daily Garnish

2. Grilled Guacamole from Two Peas & Their Pod

3. Corn Pudding from Duchess of Fork

4. Chocolate Dipped Pretzels Sticks from Cupcakes & Cashmere

Source

What are your favorite 4th of July cookout staples & cocktails?Share your go-to’s in a chat with Foodie tonight at 4pm PST for a chance to win a $250 gift card from Sur La Table. Join in with #BacardiCocktails!

BACARDÍ Classic Cocktails Light is a new line of low calorie, ready to serve cocktails. At less than 95 calories for a 4-ounce serving, BACARDÍ Classic Cocktails Light is available in Pina Colada and Mojito flavors and is made with natural flavors, real juice and pure cane sugar. Whether enjoying a favorite cocktail after a long day or throwing a party, BACARDÍ Classic Cocktails deliver classic cocktail taste that’s a hit with friends, won’t add inches to your waistline and won’t take all day to prepare.

Disclosure: Compensation was provided by Bacardi via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi.

Coco-cinna Oatmeal Bars

Dessert

About a year BB {before baby}, I quit my job as a renal dietitian to become a private practice sports dietitian. Best. Decision. Ever. I went the low risk route- I didn’t jump in and rent an office, shell out a ton of dough on new tools or gear, or pour money into advertising and branding. I did whatever I could myself and figured everything else could wait. Quitting a job with a steady salary is risky enough; I didn’t need to blow the savings I’d so carefully sacked away to make this “one day” a reality.

Since I didn’t have an office, I did most of my counseling online. That meant I spent a lot of time at home. Working at home? Dream job, right? Of course.

Until you spend hour after hour sitting at your desk talking to no one but yourself. Even the lively interweb of social media didn’t cut it sometimes. It got lonely and depressing. I could literally go for days without talking to a real live human being face to face {when the husband was out of town}. So I turned to a favorite workplace of freelancers- Starbucks.

Outlets, WiFi, windows, music, coffee, snacks, and most importantly, human interaction all in one place. Given my undying love of all things coffee, it was the perfect set up. Just a couple hours here and there was enough to get me my fix. {Of people that is. My coffee fix was never satisfied. Winking smile }

And thus began my love affair with one of my now-favorite Starbucks treats: the cinnamon chip scone.

I loved them so much. I didn’t so much love the nutritional profile. I mean a treat here and there is no biggie, but with the record I was started to accrue, it could’ve gotten dangerous.

So I made my own version. Still a treat; much healthier; just as delicious. The only problem was I couldn’t find cinnamon chips. Because I was so desperate to recreate my treat, I made my own cinnamon chips. The were delicious. But seriously, who has time to make cinnamon chips when the craving for a scone strikes? Not me.

Enter step-dad to the rescue. He hunted down the chips, sent a few bags my way, and has kept replenishing them. I started slacking in the baking department and suddenly I had an excess inventory of cinnamon chips.

What to do, what to do… Back of the bag to the rescue! Problem. Solved. Coconut Cinnamon Oatmeal Bars.

I subbed coconut oil for the butter and tossed in a handful of coconut flakes. There’s a reason the recipe’s on the bag– delicious.

And since everything’s better with sprinkles:

Highly recommended.

Today on tiny sneakers I’m looking for advice on beach travel with a baby. You can also read my sob story about my bout with mastitis.

Thai’d Up: Coconut Curry Soup

Recipe

Let’s talk soup.

A few weeks ago I received some samples of Thai noodles from Annie Chun’s. “Make pad Thai” as always been on my food-to-do list, so I was pretty excited to see those.

But pad Thai is a really good dish- it has some serious standards to live up to. So of course I’ve continued to avoid making it. I decided to ease my way into the world of Thai by starting with the maifun noodles.

Mai fun noodles give a whole new mean to angel hair pasta. They are the thinnest, most delicate noodles I’ve had. They’re made of brown rice, and are gluten free, 100% whole grain, and packed with fiber.

Because they’re so tiny and delicate, I thought they’d be perfect to beef up some soup. The weather may not be agreeing with me these days, but autumn is the start of soup season after all. Plus, I have a thing for Thai-inspired soups.

So here we go, soup time:

The noodles ended up being delicious. I made quite a mess breaking them apart, but was absolutely delighted they only took 3 or 4 minutes to cook. Now that’s my kind of meal!

With some shredded cooked chicken for the husband.

While the soup was good, the husband and I both decided it would make an excellent veggie-noodle sauce. Next time I’ll try reducing the soup portion down until it’s nice and thick, then pour it over my noodles and veggies. Mmmmm.