Carolyn Coffin Coaching

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“Rice” Pudding

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Rice PuddingThought this ever-popular dessert was off the menu? Think again. This simple recipe is sure to satisfy your post-meal sweet tooth without even a hint of guilt. Served hot or cold, it can also be dressed up or down for the right amount of flavour.

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"Rice" Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 can (400 ml) coconut (or almond) milk
  • 1 tbsp vanilla
  • 2 tbsp maple syrup
  • ⅓ cup chia seeds
  • Optional: Garnish with berries, dried fruit, nuts, seeds, or spices of your choosing (cinnamon, nutmeg)
Instructions
  1. Whisk together milk of choice, vanilla, and maple syrup until well combined.
  2. Add chia seeds, stirring consistently until all thoroughly combined.
  3. Let sit for 1-2 hours so the seeds can expand in the liquid.
  4. If you prefer it cold, refrigerate the mixture. Note: this will significantly harden the pudding since the milk solidifies at colder temperatures.
  5. Garnish with desired toppings. Sprinkling with nutmeg or cinnamon adds a nice hint of spice. Toasted sliced almonds or raisins also work nicely on top.

 

Blueberry Coconut Chia Pudding

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Blueberry Coconut Chia PuddingThis blueberry coconut chia pudding is a simple, healthy treat you can feel good about eating.

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Blueberry Coconut Chia Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1-1/2 cups coconut milk, stir to mix to even consistency
  • ¼ cup chia seeds
  • 1 Tbsp honey
  • pinch salt
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ⅓ cup frozen wild blueberries, thawed (or fresh)
  • 2 Tbsp unsweetened shredded coconut
  • OPTIONAL TOPPINGS:
  • almonds, slivered
  • honey for drizzling on top
Instructions
  1. Whisk together coconut milk, chia seeds, honey, salt and extracts in a mixing bowl.
  2. Cover with plastic wrap and refrigerate for ~3 hours.
  3. Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and other optional toppings if desired.

 

Maple Bacon Glazed Brussels Sprouts

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This recipe will cause Brussels Sprout skeptics to seriously rethink their position on these little nutrient-packed tiny cabbages.

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Maple Bacon Glazed Brussels Sprouts
Recipe type: Side Dish
Cuisine: Mediteranean
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 slices bacon, cooked (save grease)
  • ½ medium onion, diced
  • 4 cups Brussels sprouts, halved
  • 1-1-1/2 tbsp maple syrup
  • 1-1-1/2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. In frypan over medium heat, cook bacon. Set aside on paper towel, leaving the bacon grease in the pan.
  2. Cook onion in bacon grease until translucent, a few minutes.
  3. Add halved Brussels sprouts and chopped bacon.
  4. Pour maple syrup and olive oil over mixture, stir until sprouts are evenly coated, and cook until lightly browned -- about 15 minutes
  5. Season with salt and pepper. Serve warm.

 

Primal Porridge

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Primal PorridgeBreakfast is always one of the biggest stumbling blocks when shifting to eating real food. For many people, giving up their morning bowl of oatmeal can be a real challenge because of how quick, easy, tasty, and habitual it is. This was certainly the case for me, until I discovered “no-oat” oatmeal. Since then I’ve never looked back!

Primal Porridge is a delicious oatmeal substitute made out of nuts, seeds, and banana. It has the consistency of normal oatmeal, therefore the same standard toppings work well — such as berries, shredded coconut, chopped apple, and raisins. With all of this natural sweetness, I’d recommended skipping the brown sugar.

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Primal Porridge
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • DRY MIX:
  • 1 small handful walnuts
  • 1 small handful pecans
  • 2 tbsp ground flax seed
  • ½-1 tsp ground cinnamon
  • pinch ground nutmeg
  • pinch ground ginger
  • WET MIX:
  • 1 egg
  • ¼ cup unsweetened almond milk (coconut milk works well too)
  • 1 tbsp almond butter (sunflower seed butter works well too)
  • 1 banana
  • TOPPINGS (OPTIONAL):
  • pumpkin or sunflower seeds
  • shredded coconut, unsweetened
  • handful berries (blackberries, raspberries, blueberries, strawberries)
  • apple, chopped
  • raisins
Instructions
  1. Place walnuts, pecans, flax seed, cinnamon, nutmeg, and ginger in food processor.
  2. Pulse to coarse texture (stop before reaching fine powder) and set aside. Tip: Make extra dry mix to use another day. Store in a sealed container and refrigerate (or freeze).
  3. Using a blender or Magic Bullet, mix egg, almond milk, almond butter, and banana. Tip: Extra wet mix can be stored in the fridge, but only for about two days.
  4. Pour both wet mix and dry mix into a saucepan and stir until thoroughly combined.
  5. Cook over low-medium heat, stirring continuously for ~4-5 minutes or until desired consistency is reached. (Steps 4 and 5 can be completed in microwave if desired. If so, microwave for 1 minute and stir. Repeat if necessary.)
  6. Transfer to a bowl, Sprinkle with toppings and add a splash of almond milk if desired.

 

2-Ingredient Pancakes (bananas and eggs)

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2-Ingredient PancakesWhat if I told you it’s entirely possible to make pancakes from just two ingredients? And that those ingredients are actually good for you too (bananas and eggs)?

“Give me the recipe,” I’d hear you cry. Well, here it is. You’re welcome!

PS: You might also want to check out Pumpkin Pancakes, Race Day Pancakes, and Coconut Flour Pancakes.

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2-Ingredient Pancakes (bananas and eggs)
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 1 banana
  • 2 eggs
Instructions
  1. Mash the banana with a fork.
  2. Add the eggs.
  3. Use a whisk or hand mixer (my preferred method to get them really fluffy!) to blend thoroughly.
  4. Fry in a pan with a little melted butter or coconut oil.