Browsing Category: Eat

Coconut Milk Brownies

I’m always collecting recipes that substitute unhealthy ingredients for healthier ones. I think that’s what lifes all about….enjoying the things you love but finding a way to do it that is kind (or kinder) to your body.  My family loves brownies and I especially love coconut milk so how could these be anything but pure amazingness?!


Recipe Adapted from Princess In The Kitchen

Coconut Milk Brownies
Makes on 9×13″ pan

1/2 cup coconut oil or Earth Balance (or a combination)
2 cups sugar (or substitute 1 c sugar for 1 cup of maple sugar or honey)
2 cups semi-sweet chocolate chips
1 cup coconut milk
2 large eggs
1 tsp vanilla extract
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour

1/2 cup Earth Balance, softened
1 tsp vanilla
1/3 cup coconut milk
1/3 cup cocoa powder
2-2 1/2 cups powdered sugar

Preheat the oven to 350 degrees and grease a 9×13 baking dish.  Over low heat in a small pan, melt the coconut oil and/or Earth Balance. Add the sugar (honey &/or maple sugar as well) and stir for about 1 or 2 minutes.  Add the chocolate chips and stir until melted.

Add the butter mixture to a larger bowl or standing mixer and beat in the coconut milk, eggs and vanilla. In another separate bowl combine the cocoa powder, salt, baking powder and flour. Add this to the wet mixture and mix until it’s combined well.  Pour into the pan and bake on 350 for 35-45 minutes until a knife or toothpick comes out clean when poked into the center.

While the brownies bake and cool start the frosting by whipping the Earth Balance until it’s light and fluffy.  Add the vanilla and coconut milk and beat until combined.  Add a little cocoa powder at a time and mix it in well.  Now add the powdered sugar a little at a time until it’s at your desired consistency.  Once brownies are cooled completely, frost them!


Farfalle With Kale and Mushrooms

We try to go meatless at least a few times a week around our house.  And honestly it’s been a very simple transition for us.  There really are so many great recipes that don’t call for meat.  I love this one because it incorporates kale, which is one of the healthiest foods around….and a little bonus for my husband as he LOVES mushrooms!

For full recipe and instructions please visit Family of Foodies.


Watermelon Bunny

I love the idea of cutting watermelons for display, and I’m always so impressed when I see one.  Such wow factor, but it always seems like it would be impossible for me to make it come out right.  This Easter, I am going to make this bunny though, and I am fairly certain I can do it right!  I just hope I can find a good sized watermelon that early.  Here is the step by step to make the fun Easter Watermelon bunny below, thanks to!

  1. Using an oblong watermelon, cut a ¼ inch slice off the bottom to provide a stable base.
  2. Draw lines with a sharp pencil or thin marker to draw ears and upper body on the top side of watermelon.
  3. Cut along the lines and remove excess rind. Place to the side to use later for the whiskers and tail.
  4. Hollow out the watermelon, being careful around the ears.
  5. Carve six whiskers out of the excess rind with a small knife and trim off outer dark green rind so lighter green interior is showing.
  6. With a melon baller cut out the eyes and nose and place the melon balls or blueberries in the holes. Use toothpicks to secure.
  7. For the teeth, make a rectangular cut below the nose leaving the top part of the rectangle attached to the watermelon. Cut a small line down the middle to make two teeth.
  8. With round toothpicks attach whiskers below the nose.
  9. Fill with fruit.
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