Coconut Strawberry Oatmeal Muffins

I enjoy baking, and occasionally get the baking bug...as in I want to bake all the time. Everyday!  And I know a Boo who won't complain if I do...

I'm also not one for wasting food -- hello, garbage salads and garbage bowls. This recipe helped me use a up a decent amount of almost-too-ripe strawberries. Waste not, want not!  And I have a few things on my "want" list, so this lady isn't wasting a thing!

Ingredients:

1C all purpose flour

1/2C old fashioned rolled oats

1/4C flaxseeds, ground (grinding the flax yourself in a food processor is best for the highest 

potency, but if you aren't able to do this, pre-ground will work)

2 tbsp granulated sugar (use more if you want sweeter muffins)

2tsp baking powder 

6oz plain low fat Greek yogurt (could use honey or vanilla flavored)

1/4C skim milk

1/4C coconut oil, melted 

1 tsp vanilla

1C diced strawberries 

Pinch sea salt 

Directions:

1. Preheat oven to 350 degrees, grease a 12 muffin tray

2. Mix dry ingredients together in a large bowl

3. Add wet ingredients 

4. Gently stir strawberries into batter

5. Divide evenly over muffin tray

6. Bake for 22-28 minutes, checking to be sure the center is cooked
7. Cool on a wire rack

What you'll need:

Cooling:

Serving one up for Boo:

 Muffin top - best part! Do you see that big strawberry bite on the left?  So good:

These muffins are mildly sweet as is, with the minimal addition of sugar. But, the sweetness will also be determined by the strawberries. Some are just naturally sweeter than others, so there might be mild variation. 

This was my first time cooking with coconut oil. And it was a labor of love to get that damn stuff out of the glass jar it came in. All for you, Boo!  Coconut oil comes in solid form, and I used a spoon to painstakingly scrape my 1/4C measure. But it was worth it, the muffins have a mild coconut flavor that compliments the strawberries quite well. Fruit salad for dessert, anyone?!

Have you ever used coconut oil in baking? I'd love to hear from you if you try this recipe! Hope you enjoy...

xx,

The Future Mrs. Wolf

p.s.: It's only right that I tell you what an amazing cuticle moisturizer straight coconut oil is. I know what you're probably thinking -- baking and manicure tips?! Well, yes of course!

Coconut Cod En Papillote

The term "en papillote" refers to a cooking method using steam in an enclosed space. Traditional methods use parchment paper to form the "pouch". But, I never have parchment paper in my apartment. Literally never. So, I use aluminum foil because its what I have. Literally always.

Full disclosure: Boo buys the heavy-duty aluminum foil.  I usually don't find an everyday need for it.  I mean, I know...what girl doesn't love shiny metal? But it seems unnecessary to me.  However, I do enjoy cooking with it, and it does a great job tenting the fish and sealing in the steam.  

This method is also low in calories and fat because steam (calorie free!) is what's cooking your fish. Whatever you add to the pouch will of course increase the caloric content, but you'll be saving a lot. 

Coconut oil has a much higher smoke point than other oils such as olive oil.  It also has a strong and sweet flavor like...well, coconut.  

Ingredients for two servings:

10 oz cod

2C wild mushrooms

1tbsp coconut oil

1 tsp olive oil

12 oz green beans, trimmed

1 garlic glove, minced

1tbsp pumpkin seeds

pinch smoked paprika

salt + pepper to taste

Directions:

1. Preheat oven to 375 degrees

2. Lightly salt and pepper both sides of the fish, sprinkle with smoked paprika

3. Prepare one aluminum foil pouch per portion of fish: Using a paper towel, spread a small amount of coconut oil on the foil (this flavors the fish and prevents it from sticking to the foil), place seasoned fish over on top of the oil, fold the foil to form a tent, cook for 12-16 minutes 

4. In a large pan, saute green beans and garlic in olive oil

5. In a second pan, saute mushrooms in coconut oil (if you need a mushroom refresher, click here)

6. In the same pan you used to saute the green beans, toast pumpkin seeds for 30-45 seconds (they will burn quickly, so be sure not to overcook)

7. Check the fish to be sure it's cooked to your liking, once it is, top with sauteed mushrooms, plate with green beans and toasted pumpkin seeds

Cod was on sale (yippee!):

Ingredients:

Coconut oil:

Sauteed mushrooms:

Green beans: 

Fish, pre-tenting:

Foil tent:

Finished product:

Fish or shellfish can be cooked en papillote with a variety of flavors and sauces.  I especially like lemon with most white fish or ginger and garlic with salmon.

What's your favorite way to cook fish?  If you try this recipe, or coconut oil, I'd love to hear your thoughts!  

xx,

The Future Mrs. Wolf