Yogurt with Blackberries and Coconut
2 cups yogurt (Australian Yogurt is Sweeter for Dessert)
Carton of Blackberries
¼ cup coconut flakes
Cinnamon


Take out dessert bowls and place a handful of blackberries in the bottom. Add 1 cup of yogurt - sprinkle cinnamon and coconut flakes on top. Mmmmm sweet goodness!

Potato, Broccoli & Cheese Patties

Broccoli & Cheese Patties (Makes 12 Patties)

1 Potato, peeled and cubed
1 Cup Broccoli Florets
1/2 Cup Cheddar Cheese, shredded
3 Tbsp Panko or Bread Crumbs
1/2 Tsp Sea Salt
1 Large Egg
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/2 Cup Panko or Bread Crumbs
1 Tbsp Olive Oil

Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 
Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine. Place the remaining 1/2 cup of panko in a separate bowl.Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little. Pan-fry for 3-4 minutes on each side until golden. If you make extra just freeze and reheat.

Thank you to weelicious for this yummy idea.

Coconut Soup

• 1 large onion, chopped
• 3 cups chicken or vegetable broth
• 2 TBS fresh ginger, sliced
• 3 medium cloves garlic, chopped or minced
• 1 tsp curry powder or curry paste
• 2 cups sliced carrots, about 1/4-inch thick
• 1 cup sweet potato, cut into about 1/2-inch cubes
• 5 oz canned coconut milk
• One lemon squeezed
• salt and white pepper to taste
• 
  
• Chop onion and let it sit. Heat 1TBS of broth in a soup pot add in onions and sauté for 5 or so minutes. Add in garlic, ginger and curry and continue to sauté for another minute. Add in broth, carrots and sweet potatoes simmering on medium heat until veggies are tender (20 or so minutes). Add coconut milk, squeezed lemon, salt, pepper and whatever other seasoning you may like. Blend with handheld blender or in batches using a blender. Return to pot if using a blender to heat and then serve. 

Peanut Butter & Dark Chocolate Yumminess (Gluten Free)

½ cup creamy peanut butter (I used about ½ a jar –love PB)

¼ cup vegan palm oil shortening

½ cup coconut palm sugar

1 egg

1 ¼ cup blanched almond flour

¼ cup oat flour

½ teaspoon sea salt

½ cup dark chocolate chips (70% or higher)

In a large bowl, cream peanut butter, shortening, palm sugar and egg with a hand blender until smooth.  Stir in almond & oat flour and salt.  Scoop about a tablespoon of mixture into a ball and place onto a parchment lined baking sheet. Make a large thumbprint in the center of each cookie. Fill the thumbprint with dark chocolate chips and bake at 350° for 8-10 minutes.

Side Note: If you don't want to buy 2 different flours you can use all almond flour or all oat flour.  I have done both with scrumptious success.