The Fit Girl's Kitchen

I had no intention of blogging this recipe, it was just made up on a whim with what was in my fridge (MANGO time!) but I enjoyed it so much I had to share.

This is the perfect spring-is-here-summer-is-coming dish that you can whip up in 30 minutes – and I bet it would taste FANTASTIC on the grill.

(Pardon the iphone pictures/terrible lighting on this one. I didn't want to have to wait to remake it and share!)

There are two secrets: coconut rice + chipotle infused olive oil. The olive oil may not be something you have on hand (most specialty olive oil stores will carry it, you can find it on amazon or make it yourself here) – I would recommend getting a bottle for summertime. The uses are endless, and the subtle sweet heat is perfect for any fish.

Coconut rice is also surprisingly easy to make - keep a few cans of coconut milk in your pantry and you can make it anytime.

Tip: Start the rice first, then prep the fish + finish the salsa while the fish bakes. It will all be done in 30 minutes.

Recipe: Chipotle Roasted Cod with Coconut Rice and Mango Salsa

Coconut Rice

1 1/2 cups uncooked rice
1 can coconut milk (stock up at trader joe's $)
1 can water

1. Rinse the rice and add to a non-stick pot. 
2. Empty the can of coconut milk + refill can with water and add to the pot.
3. Stir, making sure to scrape the bottom and break up any rice clumps.
4. Bring the pot to a boil, cover + reduce to a simmer for 20-30 minutes until liquid is absorbed.
5. Fluff with a fork. Season with salt to taste.

Chipotle Roasted Cod

Mango Salsa

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Sometimes I think there can't possibly be a smoothie combo I haven't tried. And then I find a new one and I want to sing about it from my rooftop.

"Hey!! Everyone! Come see how good this looks!" (Ron Burgundy)


But for real - that's what social media is for. Sharing the goodness. Getting inspired by other people's goodness and love for what you love. And I. LOVE. Food.

And coconut and cashews and this has all of it in it.

Sweet + Salty Cashew Coconut Smoothie

1 banana
Coconut Almond Milk (or just Almond Milk)
1 scoop Shredded coconut
1 scoop flax
1 heaping scoop cashew butter (I used Trader Joe's. You could also just throw cashews in there, which is how you make cashew butter)
Ice

Steps

Combine banana, coconut milk and shredded coconut in blender. Blend until smooth.

Add flax and cashew butter or cashew nuts. Blend.

Add ice. Blend one more time. Enjoy.



If you don't have the butter - really, cashew butter is literally just blended cashews. Which you make in your blender to begin with.

...Unless you have a weak sauce blender, which might get agitated with nuts. However, cashews are super soft (much nicer than almonds) so you never know. I would add some sea salt if you are using just raw cashews.


This stuff is like crack, you have been warned.

Cashew butter has a less healthy fat ratio than peanut or almond butter, so I'd use this as a treat yo self instead of an every morning go-to. However, you are still getting a healthy smack of protein and this thing kept me full until mid-afternoon.

Next time, no coconuts. I may even surprise you with a meat recipe... ;)



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Confession: I am a granola junkie. I have about 4 different kinds right now in my pantry, and I can't get enough of the stuff.


I try to only buy local kinds of granola, bulk whenever possible to eliminate weird preservatives or excess additives. (bulk is also cheaper, more on that later...)

But I was at Whole Foods yesterday, moseying, and had been meaning to make granola since I returned from Costa Rica. I got inspired in the bulk section and grabbed some things that called to me, and voila. My first granola.


Two key differences in this granola from most - coconut oil and amaranth seeds. 

I have been really into amaranth seeds lately, and now I know why - holy supergrain!


"Amaranth is a gluten-free food and a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet. This little powerhouse is perfect for gluten free and vegan diets." - - via Bob's RedMill

I take Lysine supplements every day. No wonder my body was craving it! I used coconut oil instead of regular oil and there is no refined sugar - only a little bit of honey for sweetness.

Coconut Super Grain Granola

2 cups thick rolled oats
1 cup raw almonds
1 cup raw walnuts
1/4 cup amaranth seeds
1 cup dried cranberries (any dried fruit)
1/2 cup shredded coconut*

1 cup shaved coconut*
2 tablespoons coconut oil, melted*
Honey
Pink himalayan sea salt (Trader Joes)

*guesstimates. measure to taste.

Steps

Preheat oven to 325.
Mix oats and other granola ingredients in large bowl.
Melt coconut oil and add to mixture.
Add honey and sea salt to taste.
Spread on rimmed baking pan and bake for 15-20 minutes, stirring every 5 minutes.
Let cool.

Things I would do differently:

I added too many seeds. I got a little crazy with the seeds. I just kept adding them, and alot of them stuck to the bottom of the pan instead of to the oats, so I'd probably mix it a little with my hands to get them to stick, or add the honey then the seeds.

I should have waited until the last 5 minute flip to add the shaved coconut because some of it got a little crispy.

Why this granola rocks:

It's gluten free, it's paleo, it's all of the things. Low in sugar, high in fat (but the good kind that our bodies need and that keeps us full).

It's inexpensive to make, if you buy in bulk. I got over a pound and a half of oats (read: 6 cups, this uses 2) for $2.50. Bulk amaranth was $1.67. You have to watch in the bulk section for the fancy stuff that's sometimes not cheaper. Seeds, grains are usually safe bets.

Minor disclaimer - I use a lot of salt in my cooking...I can do this because I am rarely eating processed or packaged foods, which are typically very high in sodium. I also have a job where I sweat all of the time and need to replenish my salt intake. I like the pink sea salt here because it plays nicely with the coconut oil, and when added with the honey gives it that salty sweet fix.

Questions, comments, send em over.

I am one of those people who always makes tea and then forgets about it, or has to walk out of the door when it's finally cool enough to drink. I leave to-go cups in my car, so I don't even bother - I just stick it in the fridge.

If you're like me, then I have the perfect solution for you - this smoothie.


We made some variations of this when I was cooking in Costa Rica at the Peace Retreat, inspired by the flavors at local shop La Ventana. I had smuggled in some Yogi Chai Roobios tea in my suitcase, and it was like gold. We'd blend with banana, shredded coconut and almond milk.

I've been recreating this recipe at home, mainly due to my inability to drink tea when it is actually hot. I added in some vanilla protein and ground flax for a well-rounded breakfast drink (and afternoon snack). Enjoy!

Coconut Chai Banana Smoothie

1 cup (cold) chai tea
1-2 bananas
Coconut almond milk
Shredded coconut
1 scoop vanilla protein (I have been testing out Vega)
1 scoop flaxseed


1. Blend banana, tea and and milk together.

You can have the milk pre-added to the tea (like you forgot about it and had to stick it in the fridge...) or add separately. Just make sure there is enough liquid to cover the blades.

Bananas these days run all sorts of sizes - the organic ones are smaller, which I prefer, but sometimes you need 2 in a recipe like this which has more liquid. I stuck the extra in a jar in my fridge and had it for breakfast this morning.



It needs some sweetening, so if you aren't a fan of flavored almond milk, I'd recommend adding a little honey or a naturally flavored protein.

2. Add protein, flaxseed and coconut.

I have been testing out Vega, which is a plant-based protein powder. The vanilla is a little sweet for my tastes, but makes a damn delicious smoothie. I also like Trader Joes hemp protein powder but it's green...so not quite as pretty.

3. Blend with ice. Top with shredded coconut.




Sometimes I forget to take my own advice - I've been sitting on recipes for months, posting them to instagram but never updating this blog, which started it all in the first place.

The full moon in Virgo today asks us to look at what is holding us back from sharing our gifts - our perfectionism. Virgo needs everything to be perfect, lined up, boxes checked. But we don't have to be perfect to share what we have - we set those standards for ourselves. I've shot some beautiful stuff and haven't shared it...why? What am I waiting for?



I am not a professional food blogger. (wait am I? haha) ...I'm just a girl with a kitchen.

I like eating, I like taking pictures. I love fueling my body for yoga and running and sharing it with whoever wants to read about it and get inspired. That's how this blog started, and that's how I'm going to keep blazing forward.

Sometimes when you feel stuck, all you have to do is remember why you started.

#feedyoursoul