Category: Weight Watchers
{Paleo} Coconut Macaroons
| April 29, 2013 |
I never realized how little there was to making a coconut macaroon. Seriously! There aren’t that many ingredients. So I figured the less ingredients, the easier to make a healthier version. Well … I made a Paleo version. So you should always remember: just because it’s Paleo, doesn’t make it healthy. These babies pack a whopping 3 Weight Watcher PointsPlus each cookie (assuming you make them the same size as me). On the bright side, they are clean! So for all you clean eaters out there, these are the perfect sweet treat when you need a cookie fix.
Side note: I brought these to the office to share and about 50% of my nomming coworkers are on Weight Watchers so I did the point calculations for them. No, I am not on WW.
So… regarding Paleo. (I don’t really follow that lifestyle but many recipes I make do follow the plaoe diet just because my eating lifestyle reflects what I learned from the many diets I’ve tried, one being Paleo.) Chocolate is often argued if it fits with the Paleo lifestyle. The strictest of the bunch say no to chocolate. Other Paleo enthusiasts say that if it’s 80% cocoa or more, then it’s A-Ok, so long as eating it isn’t a regular thing. So I took the liberty of following that group of people in saying my macaroon recipe is Paleo. But if you are a strict Paleo eater, then just skip the chocolate. They still taste great without it.
{Paleo} Coconut Macaroons
- 4 large egg whites
- 1/2 cup raw honey
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 5 cups unsweetened coconut
- 10 oz bag of dark chocolate (80% cocoa)
Directions
Preheat your oven to 350 degrees.
Add the eggs, vanilla, etc together and whisk. Then stir in the coconut until everything is well mixed and all the coconut is well coated. If you have any dry patches, your macaroon balls will fall apart. Once well mixed, place in the fridge for 30 minutes to let the mixture set.
Use a non-stick mat (I dream of the day I finally buy a Silpat) or parchment paper (what I used) to line your cookie sheet. Use a little coconut oil to coat the sheet so your cookies don’t stick. If you’re not following the Paleo diet, feel free to just use non-stick cooking spray. It’s so much easier! Make little balls about the size of a quarter. Be sure to press the ball tightly together. If you just roll them in you’re palms, then they will probably fall apart. Bake for 12 min or until the bottoms are dark brown and the tops are golden.
While those are in the oven. Melt your chocolate. You can do this many ways. I found the easiest way was to put the chocolate in a ziplock bag and throw that in the slow cooker with a bunch of water. I put my slow cooker on high, allowing the hot water to melt the chocolate. If you’re gonna use this method, be sure to use a real ziplock and not a fake brand. You need something heavy duty to withstand the heat of the hot water. Just be careful because the bag will be hot. This way is also great, and you can use a honey spoon/dipper to drizzle with.
After taking the macaroons out of the oven, carefully place them on a cooling rack. (I lost a few in this process because they fell apart. Oops!) When they are cooled down, take the ziplock out of the slow cooker. Cut a small hole in the corner of the bag and then use the ziplock as a pipe bag and drizzle the chocolate all over your macaroons. Put as much or as little as you want. Then put them in the fridge or freezer so the chocolate hardens.
**You can pour any extra chocolate on some parchment paper and melt into sheets. Then break apart and store in the fridge for the next time you need some.
Store them in a cool place and be careful. They are still fragile. This recipe made 3 dozen macaroons but depending on the size of your macaroons, this number will vary.
Adding Guiltless Flavor – Yellow Bell Pepper Salsa Recipe
| September 11, 2012 |
Welcome to Nom Nom Crunch! For my first recipe, I thought I’d share something that represents me a little bit. Being Mexican, there is never a lack of salsas or hot sauces in the house. Tangent: When I moved into my first apartment in college, my mom told me she stocked my pantry with food. Later, when I went to the pantry for a snack, low and behold Costco-size tortilla chips, hominy, and refried beans filling my pantry shelves top to bottom. My room mate laughed it off and said I’d have to teach her how to cook, but I was thinking she probably hoped beans didn’t give me gas. HA! Back to my recipe, I love salsas and hot sauce. I put it on basically everything, breakfast, lunch and dinner.
Now to the recipe. I subscribed to a local organic farming delivery service called Farm Fresh To You and got my sample box in. I came across these chili-like vegetables and decided to make salsa. After they ripened I could definitely see they were normal bell peppers, so let me introduce – Yellow Bell Pepper Salsa.
Yellow Bell Pepper Salsa
- 1 White Onion
- 2 Large Tomatoes (or 3 Roma)
- 2 Yellow Bell Peppers
- 1 Bunch of Cilantro
- 1/4 cup of Chopped Jalapeño (one small can)
- 1 Lime
- 2 tsp Chopped Garlic
- 1 tsp Cumin
- 2 tsp Sea Salt
Directions:
Finely chop all produce (excluding the lime). Add all ingredients into a bowl, squeezing the lime over the top. Don’t be afraid to get a little pulp in there. Toss until all ingredients are evenly mixed together. Optional: I like my salsa pico de gallo style. If you like yours more liquid-y, instead of chopping, throw it all into a food processor (it’s actually easier that way).
Adding more colors and flavors to any topping is great! Ever hear people say “eat the rainbow?” I like to follow that rule. Don’t limit your salsa recipe to just tomatoes, onions and cilantro. Yellow bell pepper has vitamin A and C and even fiber, which many articles say help fill you up. So experiment chopping up your favorite veggies and add to your salsa. One last thing about salsa: flavor without the guilt! Zero Weight Watcher points and unlimited on the Jenny Craig plan! So add it to anything that you think needs a bit of flavor.
