Vanilla Coconut Macaroons

Crispy, chewy, super coconut-y -- in my mind, that makes the perfect coconut macaroon.

In my younger days, I was all about chocolate, chocolate chocolate. Chocolate ice cream, double chocolate chip cookies, chocolate lava cake, yes please! And, to be clear, I do still LOVE chocolate.

But nowadays, sometimes I just want something a little lighter for dessert. Something that is just subtly sweet but loaded with great flavor. A lemon sorbet, perhaps, or a raspberry crumble bar. Or maybe, just maybe, a delicious Vanilla Coconut Macaroon.

Actually, there is no maybe. I DEFINITELY want one of these cookies...and then another and another. They are the ultimate trifecta of macaroon bliss (see above) with the added gourmet sweetness of two types of vanilla. I started this recipe by taking the caviar out of a vanilla bean and rubbing it into granulated sugar. This scents the sugar and permeates the vanilla flavor throughout the entire batter. Next, egg whites are whipped with the vanilla sugar to stiff peaks. This makes our macaroons a little more meringue-like. This is an optional step, but I think it really pumps up both the crispy outside and chewy gooey inside.

The recipe below can be easily adapted to suit you and your macaroon dreams! For a crunchier cookie, try toasting your coconut before mixing it into the egg whites. If you don't prefer that meringue-like exterior, just use a whisk to beat the egg whites until they are frothy and follow the rest of the recipe as written. I am also quite sure these are gluten free as long as you choose your ingredients accordingly - just check the labels!

Coconut Curry Chicken and Rice Soup

A few days ago, I was sitting eating my lunch and thinking about dinner. This isn't a weird thing, as I am often thinking about my next meal while I'm already eating. It's a normal and healthy relationship I have with food, and I hope you do it too.

During this lunchtime dinner brainstorming session, I realized I had a couple of cravings. One craving was for curry - a rich, spicy stir-fry with red curry paste and coconut milk cascading over a bed of rice. I think I get this craving from time to time because we live near a really great Indian restaurant and I often get whiffs of delicious food walking through the neighborhood with my pup. Anyway...craving number two was a craving for a warm, steamy bowl of soup! Chicken soup, in particular, because the Boston winter seems to finally be creeping around the corner and snow flurries are becoming fairly regular around here and surely the only way to stay warm was with a big pot of chicken and rice soup.

All of this back and forth of what to eat for dinner that night actually, and probably not surprisingly, led to a pretty happy meal that was the best of both worlds. This recipe for Coconut Curry Chicken and Rice Soup is just what we need to keep us satisfied. The flavors are complex and exciting, which makes this a chicken soup worth remembering!

To amp up the curry flavor, this soup has two sources of that wonderful spicy, smokey, earthy taste - curry powder and red curry paste. Both are very easy to find in grocery stores with larger Asian offerings. The spice is intensified because, before adding chicken broth and coconut milk to our stock pot, we saute the curries and a small can of tomato sauce with our chicken and vegetables. You will immediately get a whiff of the wonderful flavors that will take over every bite of this soup!

Grab your favorite cuddle buddy, a big blanket, and a hearty helping of this soup - winter's got nothing on us!

Crispy Coconut Almond Chicken Tenders

Coconut is the flavor of summertime in my book. At the first signs of warmer weather, I am downing coconut flavored iced coffees (don't knock it 'til you try it). Pina Coladas are a pretty good indication of summertime as well, and that's coconut mixed with RUM. YES!

These Crispy Coconut Almond Chicken Tenders are a fun and healthier twist on traditional chicken fingers. Instead of using breadcrumbs and all-purpose flour, thin chicken breast tenders are coated in unsweetened coconut flakes and almond flour. I pan-fried mine in a bit of extra virgin olive oil to give the tenders a perfect, irresistible crunch; but you can make these an even better-for-you option by baking them in a hot oven.

Almond flour (or almond meal) can be a little bit pricey from the store but it's actually quite simple to make at home. I used blanched sliced almonds and pulverized them in a food processor. I recommend pulsing about 10 times, scraping down the sides, and pulsing another 10 times until you have a small meal consistency. Any large pieces that didn't get broken up can be easily picked out.

The chicken tenders get built up just like any breaded meat. I pound them out nice and thin between two pieces of plastic wrap, then pat them dry.

Each tender gets dipped in an egg wash then coated in a mixture of coconut flakes, almond flour, salt, and pepper. The subtle nuttiness of the almond flour with the sweet and soft coconut is just a beautiful combination!

The chicken is fried in about 1/4 an inch of extra virgin olive oil. Be careful to heat the olive oil slowly, as it has a low smoking point.

When all is said and done, the final product is a sweet and crunchy, golden brown chicken dish. The flavors of summer are subtle and soft. I served mine with a peach salsa. Peaches and coconut are like being poolside in the summertime. This chicken would also be great alongside potatoes and steamed vegetables, or on a sandwich.

Sweet Potato Lentil Soup

I have this problem where I hate being hot in the summer and I hate being cold in the winter. If it weren't for spring and fall, I'd be miserable year-round. Thank you, spring and fall. Keep being you.

Boston is a cold and windy city during the winter months. This is no secret, and I knew the challenges that were before me when I decided to move here.

I bought heavy duty snow boots, big fluffy ear muffs, a down coat, wool socks, and lots of scarves. Consider it my cold city survival kit. It helps on the surface. I can actually bear to go outside for more than a few seconds.

When I come inside, however, it is this soup that warms me to my core and restores order in my universe.

So, let me first tell you guys about my mom. She's a great lady. Really supportive and all that jazz. But when she asked me what I was cooking, and I told her "Sweet Potato Lentil Soup!" She responded, without missing a beat:

 "Ewwwww what! Lol...Can't even imagine lentils with sweet potatoes." That's verbatim. 5 w's in her "ew."

Please don't be like my mother. Try this soup, it's SO good. (And good for you!)

A bit of chili powder and generous amounts of cracked black pepper give a little extra spice in the back of your throat, while sweet potatoes and toasted coconut adds sweetness and depth. A dollop of Greek yogurt and fresh ginger root give this soup tang and body. Sweet and spicy: yet another match made in heaven.

It's all quite simple really. We start by preparing our vegetables. Diced onion and celery, peeled and diced sweet potatoes.

The veggies go into a pot with melted butter to soften. Season with salt and pepper.

Add in a clove of garlic and a generous amount of grated ginger. Chili powder is stirred into the vegetables along with a whole bag lentils.

Then the liquids go in--chicken or vegetable stock and water. Let the soup simmer away until the potatoes are soft and the lentils are tender.

In the meantime, coconut flakes get toasted in a 350 degree oven until slightly browned and crispy on the edges. Amazing!

To serve, ladle the soup into big bowls and add a dollop of plain non-fat Greek yogurt. Swirl the yogurt into the soup and sprinkle coconut flakes on top! This meal is so filling and comforting, and the flavors are out of this world.