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Posts tagged ‘coconut’

Thai chicken soup

One of my favourite soups, all year around. It’s so fragrant and easy to make that it’s become a real staple in the kitchen filled with lean protein and lots of vegetables.



(serves 2)

3 carrots

2 sprigs lemongrass

2 bell peppers

1/2 lemon

1/2 onion

2 garlic cloves


1/2 zucchini

1 small red chill

2 chicken filets

Finely grate the ginger, garlic and lemongrass, dice the onion. Heat coconut oil and roast the aromatics. Meanwhile dice the zucchini and carrots, add to the pot.


Add 2 cups water and the coconut milk, stir well and add the chicken. Simmer for 5 minutes until the chicken is cooked, don’t overcook the soup since the vegetables should still have some bite to them. Add the bell peppers and chill, simmer for another 2-3 minutes and serve hot.

An easy way to turn this dish into a delicious vegan option is to simply leave out the chicken – you’ll have a fragrant soup full of flavour. For seafood lovers: serve the soup with prawns – either grilled on skewers on top or replacing the chicken in the soup. If you’re not in an area where fresh prawns are easy to get hold of, thaw the frozen ones a little bit before adding them to the soup or readjust the amount of liquid.




White breakfast porridge


(serves 2)

1 banana

1 cup oats

1/2 cup coconut flakes

3 tbs mixed nut butter


1 tbs coconut milk (or skim milk)

apricot kernels


Roast the oats and coconut flakes until they smell delicious, then add 2 cups of water.

Slice the banana and add to the mix. Simmer until the liquid has evaporated and the porridge has a creamy consistency. Stir frequently and add cinnamon and nut butter.

Serve and decorate with the apricot kernels.

I usually buy the apricot kernels at my local organic food store, if you can’t get hold of them, use almonds – they’re pretty similar in taste.


Banana pancakes

IMG_0579Yes, we’re still talking clean eating here. We’re also talking lazy weekends. Or busy mornings. And a total of TWO ingredients. And utter deliciousness, I promise.


(serves 2)

3 bananas

2 eggs

Heat a teaspoon coconut oil in a pan (any oil will do, but coconut oil is super heat resistant and tastes delicious). Grab a fork and mush the bananas, add the eggs, give everything a good stir until you’ve got a decent pancake batter consistency, then put small pancakes into the pan until golden.

Serve with cinnamon and a dollop of greek yoghurt.

Chia coconut pudding



3 tbs chia seeds

2 tbs coconut milk

2 tbs coconut flakes

1 banana

1/2 lime


1.5 cups water


First of all: chia seeds are awesome. Really. They’re little nutrient-packed miracles that were first introduced to my when reading Born to Run. Boy, did I love that book. And boy did I forget quickly about the chia seeds. Until they started popping up in recipes all over the place: pudding, smooties, granola bars. I mean, I’ll take any excuse to sneak in a sweet bite, but sweets with some healthy superfood? Well, I’m your girl.

For more detailed information on WHY the chia seeds are as awesome as they are, Serena from domesticate me has a great article HERE.


Mix the seeds, coconut flakes and cinnamon, add coconut milk and water. Stir well and let the mixture rest for at least a few hours covered with cling wrap. I find letting it rest overnight is easiest and you’ll have breakfast ready (yeah, look at me, all put together and stuff). Don’t be surprised at the ratio of very little chia seeds and coconut flakes to – seemingly – a lot of water.


Before munching away at your chia pudding give it a good stir, add the lime juice and chop up one banana and top your mix with it.


Paleo Salted Almond Butter Bounty Cups

Screen Shot 2013-03-25 at 6.21.09 PM


Chocolate covering:
1 cup coconut oil
1 1/2 cups unsweetened cocoa powder
3 tbs honey
pinch of salt

1 cup unsweetened coconut flakes
3 tbs honey
5 tbs almond butter
1/2 tbs pure vanilla powder or t tbs liquid pure vanilla extract
pinch of salt

For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder and mix until you have a smooth, liquid chocolate paste.

I used silicone muffin tins because they’re small and leave a pretty pattern on the chocolate covering. So when your chocolate mix is smooth and nice place 1-2 tbs in each muffin tin to form the bottom of the bounty cup. Put the muffin tins into the fridge or freezer.Screen Shot 2013-03-25 at 11.27.22 PM

Keep the rest of the mix for later.

Wisk together the honey, almond butter, vanilla, salt and then slowly blend in the coconut flakes. Form small patties and place them in the middle of each muffin tin, then completely cover each of them with the chocolate mix (you might have to reheat this to get it liquid again). Put them back in the fridge and try not to eat all of them while waiting for the chocolate to harden. Or immediately after. Which is harder than one might think.



Coconut snowballs (ho, ho, ho, it’s paleo)


1 tbs Butter

2 tsp coconut milk

150g coconut flakes

25g ground almonds

100g white chocolate (trade in for almond butter and a tsp honey if you want to keep it paleo)


2 tbs coconut liquor (Malibu) or White Mozart Liquor (White chocolate cream)

a bit of milk or coconut milk to get the right consistency if the 2 tsp above aren’t enough


Melt butter and chocolate, add the coconut milk and remove from stove. Stir in the coconut flakes, cinnamon and almonds, add the liquor and if the consistency is still a little on the dry side, add a bit of (coconut) milk until you have a wonderfully sticky doughy mass.

Refrigerate (but not freeze – you want cold dough, not a block of concrete!) for a min. of 3 hrs.

Form little balls and place into praline papers – enjoy.


Store cool.