Tag Archives: coconut oil

Pumpkin Spice Coconut Cookies

4 Nov

I made it to the other side of midterms week alive and mostly unscathed. I had a good 60% reduction in homework over the weekend, so I took full advantage of it! In the past weeks, my only “me” time has been working out at JTS. So what do I do with a whole day without studying? More exercise, naturally. I went falling  hiking, even though I don’t have the correct shoes for it, especially in the snow. I had a blast. It was much needed.

Yes, I'm laughing so hard my eyes are hardly open.

Yes, I’m laughing so hard my eyes are barely open.

If you follow me on facebook, you might have seen my purchase of a certain coconut product that came in the mail- Nikki’s pumpkin spiced donut coconut butter. It’s amazing on any fruit or baked good. Or…on a spoon. With some Enjoy Life chocolate chips. Yep, I went there. I would recreate this wonderful coconut butter myself, but my food processor just isn’t sharp enough nor powerful enough to make coconut butter. I’ve made plain coconut butter three times, and those will be the last until I can upgrade my processor. It should not take 60 minutes and a ton of melted coconut oil added to make it the right consistency.

Maybe the world has gotten a little too obsessed with pumpkin-flavoring-everything. I spotted these in Fred Meyer the other day. While I’m a don’t-knock-it-till-you-try it kind of person, I am  just going to say no to pumpkin and potatoes. Plus I don’t eat chips anyhow.


No thanks.

My fridge had run out of sweet snacks for my husband to put into his lunch. I hadn’t noticed; so he kindly asked me to make my chocolate coconut no-bake cookies and I eventually got around to obliging a few days later in between the hectic whirring around the city and formidable study-homework-test-report-study-homework tornado. Staring at the recipe on my fridge, spatula in hand, I thought about the almond butter and what I could substitute in for it. I have gotten in the habit of smothering bananas/apples in it right before I take off for biology class, and therefore wanted to preserve what I could for that bad, delicious addiction.

It was like one of those cartoonish lightbulb- epiphany moments. Pumpkin spiced cookies! It’d be so easy. And it was. These are even better than the originals.


  • 2 cups dried, unsweetened, shredded coconut
  • 1/3 cup raw, local honey
  • 1/3 cup melted coconut oil
  • 1/3 cup Nikki’s pumpkin spice donut coconut butter, softened**
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon real vanilla
  1. Measure out your softened coconut butter and have it ready.
  2. Put honey, pumpkin spice, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning..
  4. Immediately remove from heat.  Stir in the coconut butter and vanilla.
  5. Stir in shredded coconut until everything is coated evenly.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. Serve cold.

**Softened coconut butter and an extra 1/4-1/2 teaspoon of pumpkin spice may be substituted.


Have you seen any weird or wondrous pumpkin spiced anything lately?


Waffles, Round Two

29 Sep

I’ll be doing the Tough Mudder in one week from today. I’m excited and only apprehensive of one of the obstacles- the Arctic Enema. For those that don’t know much about it, the obstacles of the Tough Mudder are meant to test your abilities to the maximum. I hate cold. I really hate it. When I had a bad ankle injury and was told to ice it all the time, I hated every minute of it. Ice is supposed to numb. Well, for me, it just hurts. So…I’m going to be jumping into a huge dumpster full of ice water and wading through to the middle where I will be forced to submerge my entire body to get through to the other side. Does that sound crazy stupid? Yes. Am I going to do it? You betcha.
Completing the Tough Mudder is more than bad ass bragging rights. I’ve come so far and changed so much about my lifestyle to better myself and live a fuller life. To me, finishing such a mentally and  physically trying challenge will signify “victory” over my fitness. Reaching new heights in my physical capabilities is the ultimate “high” for me. That feeling from getting seventeen double-unders in a row for the first time  or using a heavier weight correctly or squat jumping twice as many times before getting tired is exhilarating! The Tough Mudder will be chock-full of new, difficult challenges all in one eleven mile course. I’m ready for it.

I posted about waffles a few weeks ago, using Paleo Parent’s recipe. This morning I woke up nice and early on the only day of the week that I can sleep in (thank you circadian rhythm!) and I wasn’t quite ready to be super productive (like studying or housework) so I decided to make a big breakfast. I had purchased and set aside a banana and apple earlier in the week specifically to make waffles to freeze, but never got around to making them. Since the banana was nearing the end of its usefulness, I figured it was now or never. I grab all my tools needed and put the banana in my ninja to puree. Then I go to grab the apple to peel and core and it is nowhere to be found. Some unknown family member had already eaten it.
I had already peeled the banana. I was committed. Improvisation to the rescue! So I tweaked the recipe here and there, dumped it into my fancy Goodwill waffle iron, closed the lid and crossed my fingers. Thanks to my culinary genius (or sheer luck) the waffles turned out spectacular. I’ll be using this recipe from now on to save me the trouble of peeling and coring an apple.

The cool part is the waffles turned green this time. The last time I made them I used 50/50 sunbutter and almond butter and they were normal “waffle color.” This time it was all sunbutter and vividly my favorite color. Chlorophyll (in sunflower seeds)+ baking soda = green!


Grain-free, dairy-free, nut-free.


  • 1 cup sunbutter
  • 2 bananas, pureed
  • 2 eggs
  • 1 1/2 TB arrowroot powder
  • 1 TB real vanilla
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Melted coconut oil for waffle iron

Thoroughly mix your sunbutter to distribute oil evenly. I use a whisk on a hand mixer.
Added pureed bananas. Mix.
Add everything else. Mix.
Slather your waffle iron in coconut oil. I use a silicone basting brush.
Fill each waffle space 3/4 full and cook for 3-5 minutes depending on how hot your iron gets.
Watch for the steaming to decrease and check to see if they’re floppy. Of course, you may like floppy waffles. If not, wait for them to stiffen. This is best if you plan to freeze them and later throw them in a toaster.
If you’re not eating right away, cool on a wire rack to prevent sogginess.



Have you ever done a mud run or obstacle course? What was your experience like? Have you ever thrown something together and it turned out great?

Protein Times Three

23 Aug

I tore my hands doing pull ups this morning. Fortunately the little shallow tears are below my calluses and not on the calluses themselves. I try to maintain flat and smooth calluses by using a pumice stone at the end of every shower. I love working out with new people at JTS; especially when they tell me that I inspired them to keep going. It’s one of the best feelings to motivate others to do good for themselves.

So I’ve been working towards a goal of 20% body fat. This week I’ve stepped it up and have done a workout every morning, and let me tell you- extra training makes for an extra hungry and sleepy Chelsey. Eating to perform is important if I want to build muscle instead of burn it. Sleeping enough is also essential for recovery and building muscle. Sometimes I have a very short, mental struggle with whether I should be eating as much as I am. It’s hard to completely eradicate the “eat less to lose weight” mentality. That doesn’t work and I know it, but that doesn’t keep my hand from hesitating in front of the fridge handle. I’ll evaluate how my body feels every time I walk into the kitchen for food, and have a mental conversation that goes something like this: “Do I really need more food? Am I hungry or just bored? Yes, my body is definitely hungry if it’s audibly rumbling and feels like it’s an empty black hole. But I just ate two hours ago. But I did increase my dumbbell weight for all those snatches and cleans and presses this morning…But I don’t want to overeat! Protein or veggies isn’t going to make me gain body fat, it’s fine. Just eat something before my stomach implodes.”

So yeah, I’ve done really well avoiding too many nuts and seeds, and have seen visible improvement in the last 10 or so days. I’ve also made a “challenge” for myself to not drink any alcohol for a month. It’s not too hard to do though, since I didn’t drink very much to begin with and every time I have a delicious, super sugary Angry Orchard, I can only drink half of it before I’m so bloated I couldn’t possibly put anything else into my stomach. I’m looking forward to the next time I do measurements to see what my body fat percentage is at.

For dinner, I made triple protein burgers and roasted carrots and zucchini. Instead of eating it with a fork in lieu of a bun, I use cabbage. While I love to eat cabbage, making beautiful cabbage wraps is flipping impossible sometimes.


F you, cabbage!

Anyways, here’s how to do it- swearing or no.

Triple Protein Burgers 

1 lb ground meat. Beef, chicken, turkey, whatever floats your boat. Mine are beef.

4-5 garlic cloves

1/2 a medium onion

Bacon. Don’t get the cheap crappy stuff. Make respectable bacon choices.



Cabbage (or romaine or lettuce)

  1. Start by frying the bacon in the pan, set aside when they’re done.
  2. Throw garlic and onion into food processor, it’s faster and there are less tears. Or you can mince them by hand.
  3. Mix  the meat with the garlic and onions and add salt and pepper if that’s your thing.
  4. Make patties about 1/2 inch thick and cook in your pan of bacon fat over med-high. 4 minutes on one side, flip and cover. 3-4 minutes on the other side.
  5. While burgers are cooking, fry an egg for each burger, slice tomato, and carefully peel away the cabbage leaves to make a wrap.
  6. Stack the burger, bacon, egg and tomato onto your cabbage and devour.

Roasted Veggies

  1. Preheat oven to 425
  2. Chop carrots and zucchini. If you don’t like mushy zucchini, cut the pieces much larger than the carrots.
  3. Melt coconut oil and evenly cover the vegetables.
  4. Spread them onto a parchment lined baking sheet.
  5. Bake 15 minutes, flip/stir. Bake 10 more minutes or until done to your liking.

There is no civilized way to eat a juicy burger wrapped in cabbage. It’s going to be messy and worth it.