Banana Coconut French Toast Sticks

Banana Coconut French Toast Sticks
Number of Servings
Serves 2
Ingredients

Banana Coconut French Toast Sticks

  • 4 slices Ezekiel 4:9 Low Sodium Sprouted Grain Bread, sliced into thirds
  • 1 cup shredded unsweetened coconut
  • 1 mashed ripe bananas
  • [q:1/3] cup Vegan egg substitute
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tsp coconut oil

Caramelized Banana Topping

  • 1 cup of sliced bananas
  • 1 Tbsp maple syrup
  • 1 tsp coconut oil
Directions
  1. Start by making the caramelized banana topping. Heat a pan over medium heat. Pour in 1 tsp coconut oil and 1 Tbsp maple syrup until the mixture is hot and bubbling.
  2. Add the banana slices to the pan in a single layer. Caramelize for a few minutes until browned, then flip and repeat for the other side.
  3. Once banana slices are caramelized, remove from the pan and set aside until it is time to plate.
  4. Grab a mixing bowl for the French toast batter. Mash 1 ripe banana until smooth, add 1 cup coconut milk, 1 tsp vanilla extract, and [q:1/3] cup vegan egg, and stir together.
  5. Preheat a pan over medium heat. Pour in 1 tsp coconut oil.
  6. Dip the Ezekiel 4:9 Low Sodium Sprouted Grain Bread in the French toast batter, pat the unsweetened shredded coconut on each side, then place in pan.
  7. Cook until golden brown, about 4 minutes, then flip. Finish cooking, then place on a plate to serve.
  8. Top with caramelized banana slices, a drizzle of maple syrup, and serve immediately.
Nutrition Info
768 Calories, 18 g Protein, 0 mg Cholesterol, 83 g Carbohydrates, 25 g Total sugars (6 g Added sugars), 18 g Fiber, 45 g Total fat (37 g sat), 322 mg Sodium, [nut:5] Vitamin B6, [nut:4] Iron, Phosphorus, [nut:3] Vitamin B3 (niacin), Magnesium, Zinc, [nut:2] Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin C, Calcium, Folate

Cranberry-Coconut Relish

Cranberry-Coconut Relish
Prep Time
15 minutes + 2 hours chill time
Number of Servings
6 muffins
Ingredients
  • 16 oz thawed cranberries
  • [q:2/3] cup coconut sugar
  • 1 orange
  • [q:1/2] cup unsweetened shredded coconut
Directions
  1. Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
  2. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
  3. Refrigerate for 2 hours before serving.
Nutrition Info
172 Calories, 1 g Protein, 35 g Carbohydrates, 5 g Fiber, 5 g Total fat (4 g sat), 15 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Potassium

Coconut-Almond Granola

Coconut-Almond Granola
Prep Time
[q:3 1/4] hours
Number of Servings
8
Ingredients
  • 5 cups rolled oats (not instant)
  • 1 cup dried coconut flakes
  • [q:1/2] cup coconut oil
  • [q:1/2] cup honey
  • [q:1/4] tsp salt
  • 1 cup sliced almonds
Directions
  1. Add oats and coconut flakes to the insert of a 6-quart slow cooker.
  2. Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
  3. Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
  4. Stir in almonds and transfer to an airtight container to store.
Nutrition Info
541 Calories, 11 g Protein, 58 g Carbohydrates, 9 g Fiber, 33 g Total fat (19 g sat), 79 mg Sodium, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin E, [nutrition:2]  Vitamin B1 (thiamine), B2 (riboflavin), Zinc, [nutrition:1] Iron

Coconut Corn Chowder

Coconut Corn Chowder
Prep Time
60 min prep time
Number of Servings
6
Ingredients
  • 2 Tbsp coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped (about [q:1 1/2] cups)
  • 2 medium carrots, chopped (about 1K c)
  • 4 small Yukon Gold potatoes, peeled and cut into K-inch cubes
  • [q:2 1/2] cups fresh corn kernels (from 4 ears) or frozen corn
  • 1 (14 oz) can full-fat coconut milk
  • 2 cups vegetable broth or 2 cups water plus 2 tsp vegetable bouillon paste
  • 1 tsp red chili flakes
  • 1 tsp freshly ground black pepper, plus more to taste
  • Salt
  • 1 cup chopped fresh cilantro, for garnish
Directions
  1. In a large heavy-bottomed pot, melt oil over medium-high heat. Add onion, garlic, and celery and sauté until onion is translucent, about 3 minutes. Stir in carrots, potatoes, and corn. Pour in coconut milk and add broth. Bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
  2. Remove pot from heat. Once it has cooled for about 15 minutes, transfer about a third of soup to a blender and purée until smooth. (Alternatively, blend soup in pot using a handheld immersion blender, being careful not to purée it completely.) Return soup to pot and add red chili flakes and pepper.
  3. Season to taste with salt and more pepper if necessary. Garnish with cilantro and serve immediately or, if you prefer, at room temperature or chilled.
Nutrition Info
Per serving: 352 Calories, 7 g Protein, 42 g Carbohydrates, 6 g Fiber, 20 g Total fat (17 g sat), 259 mg Sodium, [nutrition:4] Vitamin B6, C, [nutrition:3]  Phosphorus, [nutrition:2]  Vitamin A, B1 (thiamine), B3 (niacin), Iron, Magnesium, Potassium, [nutrition:1]  Vitamin K, Folate, Zinc

Sweet Potato-Coconut Curry with Chickpeas and Spinach

Sweet Potato-Coconut Curry with Chickpeas and Spinach
Prep Time
50 minutes prep time
Number of Servings
6
Ingredients
  • 2 medium-size sweet potatoes, cut into [q:3/4]-inch pieces
  • 2 Tbsp melted coconut oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 1 Tbsp peeled and chopped ginger
  • 2 tsp curry powder
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with their juices
  • 1 cup low-sodium vegetable stock
  • 1 (13.5 oz) can coconut milk
  • 3 cup chopped baby spinach
  • 1 Tbsp lime juice
Directions
  1. Preheat oven to 425°.
  2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
  3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
  4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
Nutrition Info
Without rice: 492 Calories, 18 g Protein, 60 g Carbohydrates, 12 g Fiber, 23 g Total fat (16 g sat), 265 mg Sodium, [nutrition:5] Vitamin K, Folate, [nutrition:4] Vitamin A, Phosphorus, B6,  [nutrition:3] Vitamin B1 (thiamine), Iron, [nutrition:2] Vitamin C, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, Calcium

Tropical Acai Bowl

Tropical Acai Bowl
Number of Servings
Serves 2
Ingredients
  • Ezekiel 4:9 Sprouted Flake Cereal
  • [q:1/2] cored pineapple
  • 1 cup frozen Acai puree
  • 1 cup frozen banana
  • [q:1/2] cup spinach
  • [q:1/2] frozen mango
  • [q:1/2] cup frozen mixed berries
  • 1 tbs chia seeds
  • [q:1/2] cup almond milk
  • Pitaya
  • Fresh mango
  • Coconut flakes
Directions
  1. Cut pineapple in half
  2. Remove core
  3. Blend acai, banana, spinach, mango, mixed berries, chia seeds and almond milk in blender until smooth
  4. Pour smoothie into pineapple
  5. Top with fresh mango, pitaya, coconut and Ezekiel 4:9 Sprouted Flake Cereal
Nutrition Info
520 Calories, 9 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 63 g Total sugars (1 g Added sugars), 18 g Fiber, 9 g Total fat (3 g sat), 156 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, [nut:4] Vitamin K, Folate, [nut:3] Iron, [nut:2] Vitamin B3 (niacin), Vitamin E, Calcium, Magnesium, Phosphorus, Potassium, [nut:1] Vitamin A, Zinc

Mango-Coconut Rice Pudding

Mango-Coconut Rice Pudding
Prep Time
50 min prep time
Number of Servings
8
Ingredients
  • 2 cup sweet white rice (glutinous or Jasmine)
  • 1 (13.5 to 14 oz) can full-fat coconut milk
  • 1 cup almond milk
  • [q:3/4] cup honey
  • Pinch salt
  • 1 Tbsp vanilla extract
  • 4 mangoes, peeled and diced
  • Shredded coconut for garnish
Directions
  1. Cook rice according to package instructions.
  2. Meanwhile, whisk coconut milk, almond milk, honey, and salt together in a large pan set over medium-low heat. Cook until honey has dissolved in coconut milk. Do not let mixture come to a boil or coconut milk may curdle.
  3. Stir in cooked rice. Bring to a simmer. Reduce heat to medium and cook, stirring frequently, for approximately 10 minutes, until pudding has thickened. Remove from heat and stir in vanilla extract.
  4. In bottom of each of 8 parfait glasses or small glass jars, alternate layers of rice pudding and diced mango, ending with a layer of mango and a garnish of shredded coconut.
Nutrition Info
498 Calories, 6 g Protein, 91 g Carbohydrates, 4 g Fiber, 14 g Total fat (12 g sat), 71 mg Sodium, [nutrition:5] Vitamin C, Folate, [nutrition:2] Vitamin A, B1 (thiamine), B3 (niacin), B6, Iron, Phosphorus, [nutrition:1] Vitamin E, Calcium, Magnesium, Potassium, Zinc

Coconut-Pineapple Smoothie

Coconut-Pineapple Smoothie
Prep Time
5 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups vanilla-flavored coconut milk yogurt
  • 1 cup frozen pineapple chunks
  • [q:1/2] cup water
  • 3 Tbsp gluten-free protein powder such as whey or hemp seed
  • 1 Tbsp honey or coconut nectar
  • 1 tsp vanilla extract
Directions
  1. Combine yogurt, pineapple, water, protein powder, honey, and vanilla in a blender.
  2. Purée until smooth.
  3. Divide among 4 glasses. Serve cold.
Nutrition Info
155 Calories, 11 g Protein, 13 g Carbohydrates, 1 g Fiber, 7 g Total fat (5 g saturated)

Blackberry Clafoutis

Blackberry Clafoutis
A taste of summer
Prep Time
50 minutes
Number of Servings
Serves 8
Ingredients
  • Coconut oil for greasing pan
  • [q:3/4] cup coconut flour
  • Pinch salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 large eggs
  • [q:1/2] cup pure maple syrup
  • 1 Tbsp pure vanilla extract, optional
  • 2 cups fresh blackberries
Directions
  1. Preheat oven to 350°. Grease a glass pie pan with coconut oil.
  2. Sift together coconut flour and salt in a small bowl.
  3. In a large bowl, whisk together coconut milk, eggs, maple syrup, and vanilla, if using.
  4. Whisk dry ingredients into wet until a smooth batter is formed. Pour batter into greased pan. Sprinkle blackberries over surface of batter.
  5. Bake for 45 minutes. Allow clafoutis to cool slightly before serving.
Nutrition Info
256 Calories, 6 g Protein, 25 g Carbohydrates, 6 g Fiber, 16 g Total fat (13 g sat), 80 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), [nutrition:1] Vitamin C, Iron, Magnesium, Phosphorus

Lemon, Kiwifruit & Coconut Cream "Pie"

Lemon, Kiwifruit & Coconut Cream "Pie"
Prep Time
5 minutes prep time
Number of Servings
Serves 1
Ingredients
  • 1 Tbsp shredded or ribbon cut unsweetened coconut
  • [q:3/4] cup coconut yogurt
  • 2 tsp lemon juice
  • 2 to 3 tsp raw honey, plus a drizzle to garnish
  • [q:1/8] tsp pure vanilla extract
  • 1 kiwifruit, peeled and sliced
  • 1 heaping Tbsp gluten-free graham crackers, crushed
  • 1 tsp finely grated lemon zest
Directions
  1. Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
  2. Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
  3. Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture. 
  4. Garnish with toasted coconut, lemon zest, and drizzle with a little honey.
Nutrition Info
281 Calories, 8 g Protein, 43 g Carbohydrates, 3 g Fiber, 10 g Total fat (7 g sat), 114 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B12, Magnesium, Potassium
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