Category Archives: For One

Coconut Hot Chocolate and Favorite Recipes from 2015

coconuthotchoc3_dec2015

Now, I know what you’re thinking. Another hot chocolate recipe? But you posted one last year and said it was the best?! You’re right. I did. And it is the best hot chocolate recipe! So why another recipe? Because that recipe is the best for everyone. This one is for coconut-lovers specifically. (And it’ll probably convert non-coconut lovers, too; yeah, it’s that good!)

I made this hot chocolate a couple weeks ago while studying for finals. I photographed it as part of a “study break” (my study breaks > average study breaks). And now I finally get to share it with you all! Especially since the weather is finally cooperating and below 70°F

coconuthotchoc4_dec2015

This recipe ‘process’ is very similar to my other hot chocolate recipe. First heat up the milk; next mix the dry ingredients + coconut oil in a mug and then stir in about a teaspoon of the hot milk. Add in the rest of the milk, sprinkle with coconut flakes, grab your favorite book, and enjoy!

coconuthotchoc5_dec2015

Talking about books, I have five books and counting that I’m hoping to read (and finish!) during Christmas break.  Oh, and I need to work on a few essays for a summer program I’m applying for. And they call it Christmas “break.”

Anyways, find the recipe for this hot cocoa below (hot chocolate vs hot cocoa, is there a difference….?) and then keep scrolling to find some of your favorite recipes from this year!

Coconut Hot Chocolate
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 mug
Ingredients
  • ¼ cup coconut milk
  • ¾ cup milk
  • 4 tsp cocoa powder
  • 1 tbsp honey
  • 1 tsp cinnamon
  • dash of vanilla
  • 2 tsp coconut oil
  • coconut flakes (optional)
Instructions
  1. Heat the coconut milk and milk until it begins to boil.
  2. In a mug add the cocoa powder, honey, cinnamon, vanilla, and coconut oil.
  3. Once the milk is heated, remove it from the stove and add a teaspoon of it into the mug. Mix well.
  4. Add the rest of the milk into the mug and stir. Add coconut flakes on top (optional) and enjoy!

 

And now, let’s highlight a few of your (and my!) favorite recipes from 2015!

sweetpotatocrust3_april2015

I’ve used this sweet potato crust in so many recipes and, trust me, it does not disappoint!

crepecake7_feb2015

Crepe cakes are definitely staying on my menu in 2016!

brownieswhippedcoconutcream18_may2015

You guys LOVED these brownies! And so did I :) Especially since they’re sweetened with maple syrup and we skipped the butter and used coconut oil!

roastedchickenandveggies4_nov2015

Forget boring, tasteless salads. This salad takes salads to a whole new level of yum! So much love <3

almondjoysmoothie2_august2015

And last, but certainly not least, smoothies. Specifically this almond joy smoothie bowl. What’s not to love? It’s like dessert for breakfast. But the dessert is healthy. And delicious. And chocolatey. And coconuty. And beautiful. (Yeah, smoothies can be beautiful)

So now that we’ve reminisced about deliciousness, sip your coconut hot cocoa and ponder the meaning of life.

Or what your next meal will be.

coconuthotchoc7_dec2015

Almond Joy Smoothie Bowl {Vegan, Gluten-Free, and No Refined Sugar}

almondjoysmoothie2_august2015 You know what’s really embarrassing? Planning on posting a recipe in August before college starts and then two months later you still haven’t posted it. And add to that the fact that you only shared one recipe in summer…But summer was amazingly busy–visiting family and friends all over Europe (Serbia, Croatia, Germany, and Greece), making road trips with my family, and going to a leadership camp–  now that’s my kinda busy, even though it also kept me away from food blogging. But now with college in full-swing  I’m turning back to food and photographing it in a desperate attempt to forget the fact that I actually have assignments due soon.

almondjoysmoothie1_august2015 Oh,  and back to our discussion of how awkward I can be, I’m posting a smoothie recipe in October (in my defense, it was totally applicable in the August-summer heat).

Even though I don’t think smoothies can ever be outta place. There’s nothing better than waking up in the morning and looking forward to starting the day with a tastes-like-dessert-but-it’s-healthy smoothie.

almondjoysmoothie3_august2015 And this smoothie bowl fits the bill. It’s my new favorite smoothie–EVER. Toasted coconut: check. Almonds: check. Chocolate:check. No sugar: check (yes!!). Tastes like dessert but it’s healthy and filling: double check!! It’s like your hopes and dreams in a bowl–and you can eat it. Which is always a major plus :)

You seriously can’t go wrong with this recipe. Add more or less of the ingredients based on your taste (this goes especially for the milk: I used 3/4 cup because that yielded the consistency I like. If you like thicker smoothies, try adding 1/2 cup; if you’re more into thinner smoothies, add 1 cup)

almondjoysmoothie4_august2015 Can we just take a moment to admire TOASTED COCONUT through an insanely-close-up shot? It’s life-changing. I’m not sure I’ll ever go back to untoasted coconut.

(You don’t HAVE to toast the coconut, but, you guys, it takes like 5 minutes and it adds so much YUM to the smoothie. If you’re really against it, though, fine. Be like that 😉

almondjoysmoothie5_august2015 So, since you absolutely cannot go wrong with this AMAZINGLY DELICIOUS dessert-breakfast-in-a-bowl, what are you waiting for?? Nothing, that’s what!

Almond Joy Smoothie Bowl {Vegan, Gluten-Free, and No Refined Sugar}
 
Prep time
Cook time
Total time
 
The best of almond joy in a smoothie--without any of the regrets! Crunchy toasted coconut, almonds, and chocolate prove that you don't need much to make a healthy, delicious, and filling breakfast!
Author:
Serves: Serves 1
Ingredients
  • ¼ cup almonds
  • 2 pitted dates
  • ½ cup coconut
  • 2 tbsp cocoa powder*
  • ¾ cup milk of choice
  • dash of vanilla extract
  • dash of cinnamon
  • 1 tbsp ground flax (optional)
  • 1 frozen banana**
  • toppings:oats***,chia seeds, cinnamon, etc
Instructions
  1. Soak the almonds and dates overnight (or for at least 30 minutes). ****
  2. Toast the coconut on broil in a non-greased baking pan until lightly browned, stirring frequently. Let cool.
  3. In a blender add the drained almonds and dates, ½ of the toasted coconut, cocoa powder, milk, vanilla, cinnamon, ground flax (optional), and frozen banana. Blend on high until smooth.
  4. Top with the rest of the toasted coconut and any other toppings you enjoy!
Notes
*If you're not a dark chocolate fan, I would suggest adding only 1 tbsp
**Cut the banana into fourths (or so) and freeze overnight (or for at least 3 hours)
***If gluten-intolerant, check that your oats are gluten-free
****Soaking the almonds overnight not only softens them but also makes it easier for them to be digested. Soaking the dates makes it easier for them to blend into the smoothie.

 

 

Waffles For One

wafflesforone1_2_june2015_edited-1

Little me wasn’t a very picky eater. but there were some foods I wouldn’t touch: like spinach and pancakes (it was a shame, I know).

And then there were the foods I couldn’t stop eating, like waffles. The best part: my mom used the same recipe for waffles and pancakes. They were the exact same recipe! But I guess I just wanted it in waffle form (which makes no sense, but do picky eaters ever make sense? Yeah, didn’t think so)

So, on to these waffles. Also known as “Waffles for Me, Myself, and I.” For those mornings when you’re making breakfast for yourself and don’t want to make a dozen waffles–because, if you’re like me, you will eat the said dozen waffles.

wafflesforone3_june2015_edited-2

To resist the temptation of scarfing down eating a dozen waffles, I scaled down the recipe for “Me, Myself, and I Waffles” (that phrase is way too much fun to say) It makes two to three waffles, depending on your waffle maker.

Personally I like drizzling them with honey, but maple syrup is delicious and also a classic. Fresh fruits (blueberries, strawberries, black berries, etc) go wonderfully with waffles as well!

Waffles For One
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 waffles
Ingredients
  • 1 cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 tsp vanilla
  • 1 tsp baking powder
  • pinch of salt
  • 3 tbsp coconut oil, melted and cooled
Instructions
  1. Mix together ¼ cup milk and egg; add in ½ cup flour, baking powder, and salt, and mix well.
  2. Add a ½ cup milk and vanilla; mix well.
  3. Add in the rest of the flour, combine thoroughly and add in the last ¼ cup milk.
  4. Stir in the melted coconut oil.
  5. Bake in your waffle maker according to the manufacturers directions. Best enjoyed immediately.