Coconut Macaroons

So I was on vacation for a week and during my travels I came across macaroons and had to try and make them myself. I found this random recipe on the internet that ended up being really easy to do.

Ingredients:

4 large egg whites, at room temperature
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour, sifted
3 cups sweetened shredded coconut

Directions:
In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar and salt. When this mixture is warm to the touch, and nice and creamy, remove from head and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
Preheat oven to 325F and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Baking for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen macaroons

Lean Tofu Pad Thai

I am a huge fan of Thai food and if it can be made in a healthy, nutritious way I love it even more. Other then their soups my next favorite thing is Pad Thai. I found this recipe for Lean Tofu Pad Thai on the clean eating magazine website where I find a lot of my recipes http://www.cleaneatingmag.com/Home.aspx

Now I know that not everyone likes tofu and you are very much not into trying if there is always alternatives for the protein in this meal. You can always swap out the tofu for cubed chicken breast, shrimp or turkey breast. 

Serves 8

INGREDIENTS:

• 8 oz brown rice noodles
• 4 tbsp unsalted tomato paste
• 4 tbsp apple cider vinegar
• 3 tbsp honey
• 2 tbsp Thai fish sauce
• 1 tbsp fresh lime juice
• 1/8 tsp cayenne pepper
• Olive oil cooking spray
• 1 egg white, whisked
• 2 cups green cabbage, chopped
• 1 cup bean sprouts
• 2 green onions, julienned or thinly sliced lengthwise
• 1 large carrot, peeled and julienned or cut into thin matchstick pieces
• 12 oz firm tofu, cubed
• 1/4 cup cilantro, minced
• 2 tbsp unsalted peanuts, crushed
• Lime wedges and additional cilantro, for garnish (optional)

INSTRUCTIONS:

1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or nonstick pan or wok over medium-high for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.

Peanut Butter Shortbread Slices

This recipe was made around Christmas time for presents and it was actually amazing. I loved it! But making it takes some time and a little bit of elbow grease.

• 2/3 cup butter, softened
• 1/3 cup smooth peanut butter
• 1/2 cup packed brown sugar
• 1/2 tsp vanilla
• Pinch of salt
• 2 cups all-purpose flour
• 1/2 cups finely chopped unsalted peaunuts

Directions:
In a bowl, beat butter with peanut butter until light and fluffy. Beat in the brown sugar, vanilla and salt until smooth. Stir in flour, about 1/3 at a time , to make smooth dough. Divide dough in half; place each half on 12-inch long sheet of waxed paper. Using wax paper as support, roll each half into smooth 8-inch long log. Sprinkle chopped peanuts onto separated piece of wax paper. Unwrap logs, roll in peanuts to coat evenly. Reroll in waxed paper and refrigerate until firm, rerolling occasionally to keep log shape. Cut into generous 1/4 inch thick slices; place 1 inch apart on parchment paper-lined baking sheets. Bake center of oven at 325F for about 25 minutes.