Author Archives: Milana

Vanilla Bean Coconut Cream Cake

October 1st, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

CAKE:

2-1/2 cups Sifted Cake Flour (sift cake flour first, then measure out for the recipe)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Coconut Oil

1/4 cup Unsweetened Applesauce

1-1/2 Cups Evaporated Cane Sugar (or regular granulated sugar)

5 Large Egg Whites, room temperature (you’ll be using the yolks to make custard)

1/3 cup Vegan Sour Cream, at room temperature (I like to use Wayfare)

2 tsp Vanilla Bean Paste (I use Trader Joe’s. Can substitute for regular vanilla extract but won’t have the same flavor)

1 tsp Coconut Extract (I use Flavorganics)

1 cup Ripple Unsweetened Vanilla Milk, room temperature ( or can substitute for canned coconut milk; I like Trader Joe’s Organic)

COCONUT CUSTARD:

1 can Organic Canned Coconut Cream (I use Trader Joe’s)

1 cup Ripple Unsweetened Vanilla Milk

3/4 Unsweetened Shredded Coconut (I use Trader Joes)

2/3 Cup Sugar, divided (I use organic evaporated cane sugar)

1/4 tsp Salt

5 Large Egg Yolks, room temperature

2 Tbsp Organic corn starch or arrowroot powder

1 Tbsp Coconut Oil

1-1/2 tsp Vanilla Bean Paste

COCONUT FROSTING:

1 can Organic Coconut Cream, I get mine from Trader Joe’s, refrigerated at least 2 hours

1 Tbsp Maple syrup or any other sweetener on hand

1 tsp Vanilla Extract

DIRECTIONS:

CAKE: Heat oven to 350F. Grease 9×13” cake pan with baking spray. In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat coconut oil and sugar together on medium-high speed until smooth. Scrape down sides and bottom of the bowl with a rubber spatula as needed. Beat in egg whites until combined, then add sour cream, applesauce, vanilla paste, and coconut extract. Beat until combined. Scrape down sides as needed. Mixture may look curdled as a result of varying textures. This is normal. With mixer on low speed, slowly add in the dry ingredients and the milk. Beat on low speed until combined.

Pour batter evenly into baking pan and bake for 40 minutes or until a tooth pick inserted in the center comes out clean.

CUSTARD: In a medium sauce pan, combine coconut cream, milk, shredded coconut, 1/3 cup sugar and salt. Bring to a simmer and stir occasionally. While mixture is cooking, In another medium bowl, whisk together the egg yolks, 1/3 cup sugar and starch.

Slowly add 1/2 cup of the coconut mixture into the eggs while whisking to ensure the eggs don’t curdle. Add another 1/2 cup while whisking then transfer yolk mixture into the saucepan with the coconut mixture. Continue whisking until mixture thickens and a few bubbles have surfaced.

Turn off the heat and stir in coconut oil and vanilla bean paste. Let mixture cool down to a warm temperature, mixing every 5 minutes to help cool quickly.

When cake cools, poke holes with the end of a wooden spatula. Pour custard all over cake spreading evenly. Allow to cool completely before frosting.

FROSTING:

Open the can and scoop out the hard cream into a bowl leaving behind any liquid in the can. Add your sweetener and extract and using a hand mixer beat until fluffy and creamy. Frost cooled cake and garnish with toasted unsweetened shredded coconut.

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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

1 cup Coconut Milk (I use Trader Joe’s Organic in a can)

2/3 cup of cashew butter (I used Justin’s) or 1 cup Raw Cashews

Juice from 1 Lime

2 tsp Red Thai Curry Paste (I used Thai Kitchen)

1/2 tsp salt (I use sea salt by Trader Joe’s)

2 cloves garlic, minced

1 Tbsp Coconut Aminos it Low Sodium Soy Sauce

1 cup Coconut water

8 (6oz.) Salmon Fillet patted dry with paper towel on both side

Salt

Pepper

Smoked paprika

Ground turmeric

2 Tbsp Avocado Oil

DIRECTIONS:

To make the sauce, place all ingredients up until the salmon into a high speed blender. I use the Ninja Professional with Auto IQ. Blend until smooth. Set aside.

In the meantime, heat your oil in a large 12″ pan. Sprinkle your fish with salt, pepper, turmeric and smoked paprika and sear the fish top side down on high for 2 min to get a nice sear. Flip the fish over, lower the heat on low and pour the coconut sauce over the fish. Cover and poach the fish for 10 min on low. Sprinkle some fresh or dried cilantro on top. Serve with rice or orzo and some steamed broccoli.

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Rating: 5.0/5 (1 vote cast)

Dairy Free Buttermilk Pumpkin Pancakes

September 19th, 2019 | Posted by Milana in Breakfast/Brunch | Thanksgiving - (0 Comments)

INGREDIENTS:

1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)

1/2 cup pumpkin puree

1 large egg or 1 flax egg

1 tsp vanilla extract

1-1/2 Tbsp Maple Syrup

1 Tbsp coconut oil, melted

1-1/4 cups white whole wheat flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp salt ( I use sea salt)

DIRECTIONS:

1. Preheat a griddle pan on your stovetop over medium heat.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.

3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.

4. Drizzle in the oil as you continue to whisk.

5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.

6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.

Yields: About 11 Pancakes

Calories: 100 Calories per pancake

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Rating: 5.0/5 (2 votes cast)

Mushroom Spinach Mozzarella Shakshuka

September 17th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

1 Tbsp Ghee

1 Tbsp EVOO

Half a red onion, chopped

1 cup mushrooms, quartered and sliced

2 cloves garlic, minced

1 large tomato, chopped

2 tsp tomato paste

1/4 cup water

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp ground turmeric

Salt and pepper to taste

1/2 tsp dried basil

1/4 tsp Trader Joe’s Mushroom Umami seasoning

2 cups baby spinach

3-6 eggs

1/4 cup egg whites

Fresh sliced mozzarella cheese

1/2 tsp zahtar seasoning

DIRECTIONS:

Heat both 1 Tbsp of ghee and 1 Tbsp of EVOO. Sauté Half a red onion, until soft, add mushrooms & sauté until soft. Add garlic, sauté for 60 seconds. Add tomato, tomato paste, water, spices, dried basil, sautéed all that for about 2 min. Add baby spinach until wilts. Make wells, spray cooking spray and crack your eggs and add egg whites to the whole thing. Cook on medium high with the lid on til whites are almost set. Add fresh mozzarella and sprinkle with zahtar. Close lid for about min and half. Turn off the flame and let sit like that for an extra couple of min. Then serve.

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Rating: 5.0/5 (1 vote cast)

Vegan Blueberry Muffins

September 5th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

1 Cup + 1 Tbsp Unsweetened Vanilla Ripple Milk

1 tsp Apple Cider Vinegar (I used Trader Joe’s unfiltered organic)

3/4 maple syrup

1 tsp vanilla extract

1/3 cup avocado oil

2 Cups White Whole Wheat Flour

1/4 tsp salt (I use sea salt by Trader Joe’s)

2 tsp Baking Powder (aluminum free)

1 Tbsp Corn Starch (I use Rapunzel Organic)

1-1/2 cups fresh blueberries (I used organic)

DIRECTIONS:

Heat oven to 400°F. Line 1.5 muffin pans with liners and grease with cooking spray. I use organic coconut oil (2 sprays in each liner). In a small bowl, mix together the milk with the vinegar and let thicken (you’re creating a vegan buttermilk). In the meantime, in a medium bowl mix together all the dry ingredients except the blueberries. In the buttermilk mixture, add the rest of the wet ingredients and whisk until combined well. Pour it into the flour mixture and stir until incorporated. DO NOT OVER-MIX. Fold in the blueberries gently. Use a 2oz. Cookie scoop or 1/4 cup to measure out the batter into the liners. Top with 3 blueberries and bake for 20-22 min until golden.

Let cool in the pan for 5 min then transfer to cooling rack.

To Store: They store well sealed tight in a ziploc bag on the counter for 3 days. In the fridge, for up to a week and in the freezer for 3 months.

*recipe was originally adapted fromNora cooks.

Yields: 17 Muffins

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Rating: 5.0/5 (1 vote cast)

Coconut Chicken Korma

August 18th, 2019 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

MARINADE:

7 Boneless, Skinless Chicken Thighs, cut into 2 ” pieces

2 Tbsp Olive Oil

2 tsp Garam Masala * (recipe follows)

2 tsp Curry Powder

1/2 tsp salt

1/4 tsp finely ground pepper

SAUCE:

2 onions, peeled and cut into quarters

6 cloves garlic, minced

1 cup water

4 tsp Curry powder

1 tsp ground Turmeric

1 tsp Garam Masala

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp ground coriander

1/2 tsp cinnamon

1/2 ground cumin

1/4 tsp ground cardamom

1/8 tsp ground nutmeg

3 Tbsp Olive Oil

3 Large Tomatoes, diced small

1 Tbsp Freshly Grated Ginger

1/4 Almond Flour

1/4 cup Raw Cashew Butter (I use unsalted)

1 cup unsweetened Coconut Milk, (I use Trader Joe’s Organic. I stir the milk first and then measure out a cup)

1-1/2 cups Wayfare vegan sour cream

1 Tbsp Dark Brown Sugar, packed

GARAM MASALA RECIPE:

2 Tbsp ground coriander

1 Tbsp ground cumin

1/2 tsp black pepper

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

DIRECTIONS:

In a small bowl, mix together the 2 Tbsp of oil and all the spices. Massage it in to the chicken. Cover and refrigerate it for at least 2 hours or 12 hours overnight. To make the sauce, purée the onions with minced and a cup of water in a blender, set aside. In a small bowl, mix together all the spices, from curry powder to nutmeg, set aside. In a large pot, heat oil. Add onion purée and sauté for 3 min on high heat. Add spice mixture and sauté for another 2 min until distributed evenly. Then add the tomatoes, ginger, almond flour, cashew butter, milk sour cream and sugar. Stir well. Bring to a boil and simmer on medium low for 15 min.

In a large pan, brown the thighs on medium heat. You don’t have to cook it through because it will still have to continue cooking in the sauce. Transfer all the chicken into the sauce and simmer for another 15 min on low heat.

Serve with my Basmati Pilaf.

**Adapted originally from The Wanderlust Kitchen.

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Rating: 5.0/5 (1 vote cast)

Turkey Meatloaf

August 13th, 2019 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

1/4 cup + 2 Tbsp of ketchup, I use organic

2 tsp Worcestershire sauce

1 medium onion, finely chopped

1 Tbsp avocado oil

1.3 lbs Ground Turkey (I use half white, half dark meat)

1/2 cup almond flour

1 large egg

1 tsp smoked paprika

1 tsp Mushroom umami spice by Trader Joe’s

1/2 tsp ground sage

1/2 tsp sea salt, divided

1/4 tsp black pepper

Dried parsley for garnish

Coconut oil cooking spray

DIRECTIONS:

Heat oven to 350°F. In a small bowl mix together 2 Tbsp of ketchup and Worcestershire sauce. Set aside.

In a medium skillet, sauté chopped onions on 1 Tbsp of avocado oil with 1/4 tsp salt until soft and translucent. Let cool.

In a large bowl, combine turkey, almond flour, egg, spices 1/4 cup of ketchup and cooled onions. Place mixture into a loaf pan or shape into loaf on a baking sheet lined with parchment and greased with coconut oil cooking spray. Spoon ketchup mixture over the top and garnish with dried parsley.

Bake uncovered for 55-60 minutes, remove from oven and let sit for 5 minutes before slicing.

Hope you love it. Don’t forget to give me a shoutout when you make this.

Yields: About 10 slices

Calories per Slice: 189

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Rating: 5.0/5 (1 vote cast)

Savage Cabbage

August 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

I originally got this amazing recipe from Jenna Jameson who has been following a keto lifestyle for over a year now. I’ve been making this recipe with my own spin on it ever since she posted it on her stories a while back. This is a must try if you love roasted cabbage. The outer layers are crisp and smoky, meanwhile the inner layers are more tender but have some resistance to bite. Just all-around delicious. I make this bi-weekly since it’s frequently requested by my family.

INGREDIENTS:

1 whole head of cabbage, cut into wedges as shown in picture above

Avocado Oil (2 tsp on each wedge)

Sea salt (just a pinch, you wanna go light on the salt since 2 of the other spices have salt)

Fine Ground Black Pepper

Turmeric

Ground cumin

Ground Dried Garlic

Trader Joe’s Mushroom Umami Spice

Zahtar Spice

Smoked Paprika

Coconut oil cooking spray

DIRECTIONS:

Heat oven to 410°F. Line a large baking sheet with parchment paper. Grease with cooking spray. Put your wedges on the parchment paper and start with pouring oil on each wedge making sure it’s coated all over. Then sprinkle all spices as much or as little as you desire. Finally, roast uncovered for about 20-30 min depending on size of cabbage. The longer you roast, the crispier the layers become. Enjoy and don’t forget to give me a shoutout when you make it!

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Rating: 5.0/5 (2 votes cast)

Seared Brussels Sprouts

August 7th, 2019 | Posted by Milana in Appetizers | Lunch/Dinner | Thanksgiving - (0 Comments)

INGREDIENTS:

1 bag Trader Joe’s Organic Brussels Sprouts, stems trimmed and sliced in half (put all loose leaves aside)

2-1/2 Tbsp Avocado Oil, divided

1-2 Tbsp Parmesan Cheese

Himalayan Salt to taste

Pepper to taste

Paper plate for oil absorbing

DIRECTIONS:

Heat pan with oil and put all Brussels sprouts in hot pan cut side down and sear on medium low heat until nice and crispy. About 5 min. Flip and sear for another 4-5 min.

Transfer onto paper plate so all the residual oil can be absorbed onto the plate. Sprinkle with some salt and pepper to taste. Don’t put too much salt because the Parmesan cheese is already very salty. Then sprinkle with some Parmesan on top. That’s it! Easy Peesy!

**I got this recipe from Tracy DiMarco Epstein on her Instagram account @TracyDiMarcoEps

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Rating: 5.0/5 (1 vote cast)

Vegan Mango Oladi (Russian Kefir Pancakes)

August 7th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

YEILDS: 20 Pancakes if using 2oz. Cookie Scoop

INGREDIENTS:

1 cup white whole wheat flour

1-1/4 cup unbleached all purpose flour

1/2 tsp baking soda

2 cups Trader Joe’s Organic Cultured Cashew Mango Drink

1 flax egg (you may use a regular egg if you don’t want it to be vegan)

1/2 tsp vanilla

3 Tbsp Evaporated Cane Sugar or Maple Syrup

2 Tbsp Avocado Oil for frying

DIRECTIONS:

In a medium bowl mix together the flours and baking soda.

In a separate large mixing bowl, mix together the cashew milk, flax egg, sugar, salt and vanilla. Slowly add the flour mixture. Mix until combined. It should be a thick batter. Using a 2 oz. cookie scoop, drop batter into heated pan with 2 Tbsp of oil. Fry on medium low 2-3 min each side until golden brown. Serve with berries and some powdered sugar if desired.

CALORIES: 70 per piece

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Rating: 5.0/5 (1 vote cast)