Three Ingredient Coconut Yogurt: Chicklets in the Kitchen Blog Post

 

Home grown peaches with homemade coconut yogurt

I have to say, the last three to four weeks I’ve pretty much blown off doing my paleo lifestyle. I re-introduced grains in the form of gluten-free bread and pizza crust, have been eating ice cream with homemade chocolate shell, and even gotten into the Reese’s Peanut Butter cups. (Peanuts are a no-no on paleo, not to mention the sugar.) Sigh.

Then I’m also stressed about the upcoming Northern Gila County Fair. I’ve introduced on-line exhibit registration and from what I can tell, it’s not being used. That means it’s going to be a lot of hands-on exhibit registration again this year. But I’ll have to input all of that hand-written stuff again, manually, into the fair database. Another sigh.

Anyway, this month I decided to do a video about this three-ingredient coconut yogurt. You can see from my face the result of eating the grains and dairy and sugar. Ugh. Back on the paleo I go. In the meantime, though, I’ll have lots of this delish yogurt to help me stay on my path. Clear skin, here I come.

 

Three Ingredient Coconut Yogurt

Hardware

Saucepan

Large Pot

2 Quart Measuring cup

1 Cup Measuring cup

3 One-pint canning jars

Tongs

Rubber Spatula

 

Ingredients

1 T/1 package unflavored gelatin

3 Cans (40.5 fluid ounces) coconut milk

4 capsules live probiotic (The more strains of probiotic the better. I used Solaray, mycrobiome probiotic, 30 billion live cultures, 24 strains. Live probiotics are kept in the refrigerated section of your local health food store.)

1/2 cup water

 

I made my first ever cooking video to show you how to do this. The video is hilarious as I made all sorts of mistakes. No matter. I think you’ll get the gist and you’ll have a laugh with me as you watch. See it here: https://youtu.be/0f-E_E41I24

Directions: See the rest here!

 

NOTE: You’ll notice that aside from canning jars, I don’t use any equipment you don’t already have in your kitchen. Canning jars are generally available by the dozen in your local hardware stores, but I know I can also find them in the local thrift shops. ALWAYS use new canning jar lids (the flat part with the thin rubber circled edge.) This is essential to making sure you get a good seal on the canning jar. (This is less critical for the yogurt.) If you’re canning fruit or vegetables or jam/jelly, you have to get a good seal to keep the food safe. The rings that hold the lids are reusable.

Enjoy that fresh tangy flavor. In addition to having it as a snack or breakfast with fruit and nuts, you can also use your yogurt in homemade salad dressings, in place of some of the mayo in your macaroni or tuna salads, as part of your pancake toppings and so much more.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite snack or dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Raspberry Coconut Panna Cotta: A Chicklets in the Kitchen Blog Post

Raspberry Coconut Panna Cotta

It’s summer. It’s hot. The last thing you want to do is start the oven up. The first thing you want is something cool, smooth, slightly sweet, and refreshing. I’ve found just the thing over on www.healingfamilyeats.com/raspberry-coconut-panna-cotta/. As soon as I saw that delightfully pink, creamy-looking dessert, I just had to try it.

Unfortunately, I didn’t have any raspberries. I did have frozen blueberries though, so that’s what I used. This recipe is easy, and has just five ingredients, probably already in your fridge, freezer or pantry. And it makes 8 servings! Yay!

This being a paleo recipe, we’re not using the usual panna cotta ingredients or methods but that’s just fine with me. Give it a try. Click here for the full post.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Coconut-Lemon Whip: Chicklets in the Kitchen Post

Finished Lemon Whip

Coconut-Lemon Whip

I apologize for the lack of posts. March and April were extremely crazy for me but I didn’t forget about you. April saw me take an actual vacation, to see my daughter in southern California. We enjoyed the beach (cold!) and Solvang, CA, (hot!), and my daughter’s and her room mate’s new house. It’s small, but the back yard has producing fruit trees. One was a Meyer lemon, the lemons ripe and ready to pick. So of course, I brought home five of them. What else could I do but make a dessert?

I’m still sticking to my Paleo life-style. Whatever your eating style, there’s nothing wrong with whole, fresh food, especially straight from the tree! Fair warning, because of the coconut oil and milk, this isn’t low fat but it is “good” fat. Enjoy in moderation. It makes four 8oz, ramekins of dessert.

Paleo Lemon Curd

Hardware

Sauce Pot

Strainer

Measuring cups and spoons

Knife

Cutting board

Zester or Micro-plane

 

Ingredients

1/2 cup juice: 5 Meyer Lemons (6 or more regular lemons depending on how juicy they are.)

1 T Lemon zest

3 eggs (whole)

1/4 C Honey

6 T Coconut Oil

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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3-Ingredient Coconut Cookies: A Chicklets in the Kitchen Blog Post

Finished Product

I should be posting a dinner or lunch recipe this month but I’ve been on my paleo diet all month, and some of you on the Whole 30 program. Aren’t you ready for something a little decadent? These cookies are totally paleo but very tasty! A nice treat for an after dinner dessert, as I did the day I made them.

1 cookie per person, Serves 8.

Hardware

Bowl

Knife

Cutting Board

1 cup glass measuring cup

Measuring spoons

1/3 cup measure

Cookie Sheet Lined with Parchment Paper

 

Ingredients

1 large over ripe banana

2/3 cup shredded unsweetened coconut

4 oz dark chocolate (Optional)

1/4 cup rough chopped walnuts (optional)

1/4 tsp vanilla

Directions:

I have to tell you, I doubled this recipe right off the bat before I’d even tried it. I was glad I did!

See the rest of the recipe here.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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