The whole family will love this coconut-infused chicken served over wholesome, spicy quinoa and tender brown rice. With a savory broth of coconut milk, chicken broth, and lime, these ingredients made a run-of-the-mill weeknight chicken and rice dish into something healthier, tastier and more interesting. Read More »
Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Read More »
I had the best muffin a few weeks ago– a lifesaving muffin. I was on a road trip, driving through Michigan, and having a really hard time finding quick road food that was not covered in cheese, or deep-fried, or both. I stopped at a little diner and the sign at the front advertised “Rise and Shine Bran Muffins” packed with pineapple chunks, apples and raisins, and it was like someone turned on the sun in the middle of the night. Night and day, muffin, you are the one . . . .
Now that it’s getting even darker and colder outside, I’ve been thinking about this muffin. And a tropical beach. But I digress…. I thought, ‘I can make that muffin! I’ll focus on the tropical flavors, and add a little texture with Hodgson Mill Multi Grain Cereal with Flaxseed and Soy.’ Read More »