Coconut Custard

August 25, 2013 § Leave a comment

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I thought that I would continue with the same theme from my previous post: using summer fruits during the last few weeks of the season.  Even though I bought blueberries, plums, and peaches last week at the farmer’s market, I also picked up my first butternut squash and apple of the season!  Fall is just around the corner and I can’t wait to share some seasonal recipes in future posts.

Until then, here’s another idea for utilizing local fruit that could work for dessert or even breakfast.

You can find the recipe here.  I used the custard as a base for adding in more deliciousness like coconuts chips, flax seed meal, basil, blueberries, apricots, fresh figs, almonds, cinnamon, and even a little ghee.   It was almost like when I used to go out for ice cream as a kid and add in all of those toppings. This adult version tastes even better and the added bonus is that I feel better too 🙂  Get creative and add in whatever you have on hand.

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Enjoy!

xo,

Lynn

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Farmer’s Market Salad and Dessert + Organizing Recipes

August 15, 2013 § Leave a comment

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Although I own plenty of cookbooks to keep occupied for a while, I still find myself seeking new recipes online; especially since I’m always looking for healthier, simpler, and yummier ways to eat.  This year, I began tracking my favorite recipe websites and blogs.  The list is getting long!  There are so many good ones out there.  I love vegetarian themed blogs as well as traditional foods sites.  I also seek out sites that highlight specific ethnic cuisines for a new take on food preparation, flavor combinations,  and use of spices.  I’ve been printing out some of my favorite recipes and compiling them in binders.

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Squid Salad

August 1, 2013 § Leave a comment

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I’m excited to share that the August issue of Newport Life Magazine includes my squid salad recipe!  Not only is my recipe included in the article about squid, but my husband, Kyle caught the squid featured on the magazine cover shot and was interviewed for the article.    Along side my dish is a recipe contributed by Jake Rojas from Tallulah on Thames.

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