By Emily McLaughlin
Happy birthday to me!
Yes, it is my birthday today! The big 2-3. How did I spend it, you ask? Well, by doing limited real-world work, blogging and going out to dinner with my handsome father. It’s been a great birthday so far. I’ve gotten a lot of love from my family and friends… oh, and myself.
A gift from me, myself and I. New lululemon Wunder Under crops and jacket.
A gift from a coworker… ;)
Tea, notebook and snacks from my roommate. Card from my grandparents. BOSTON CALLING tickets from Ryo. <3
My dad took me to Fire and Ice in Cambridge — we love it there. You get to pick out your own food, watch it get cooked in front of you and then enjoy it in a nice upbeat atmosphere. After dinner, we headed on over to J.P. Licks. I was so full of shrimp/veggie stir fry that I couldn’t even get through half of my frozen yogurt (PB, chocolate chunk). My dad is still hanging out with me as I type. He is, however, napping over there (—>). Food coma, perhaps?
Another great birthday surprise was my COCONUT OIL (!) from Tropical Traditions. I won this lovely jar of coconut oil from Inspire and Indulge. Leah picked two different winners before me who didn’t step up and claim their prize. Third times the charm, I guess!
So far, I have been doing a lot of coconut cooking… you could say I’m cuckoo for coconut oil. This week I made Vanilla Coconut Granola and Chocolate Coconut Protein Muffins. The muffins aren’t that pretty, but they sure are yummy.
Here are some recipes for both the granola and muffins:
Vanilla Coconut Granola
1 cups old fashioned oats
1 cup crispy rice cereal
1 tsp cinnamon
3 tbsp coconut oil
2 tbsp honey
1 tsp vanilla
1/4 cup shredded coconut*
1/4 cup slice almonds*
- Preheat the oven to 325°F. Line a cookie sheet with tin foil, sprayed lightly with cooking spray.
- In a medium-sized mixing bowl, combine oats, rice cereal and cinnamon.
- In a small sauce pan, melt coconut oil on low heat, adding honey and vanilla. Stir over the low flame until they have all melted together.
- Pour liquid mixture over the dry ingredients and combine (stirring with wooden spoon) until all of the oats and cereal are coated.
- Place your mixture on the baking sheet, leaving an opening in the middle to prevent your granola from burning.
- Bake for about 15-25 minutes (big range, I know. But, every oven is different). Check your granola every 5 minutes. Once it starts to brown, take it out and let it cool completely. Enjoy with coconut milk and fruit, yogurt and almonds, or throw it in a trail mix!
Chocolate Coconut Protein Muffins
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup old-fashioned oats
1 tbsp chocolate protein powder
1 tsp baking powder
1 egg white
2 tbsp coconut oil (melted)
2 tbsp cup honey
1/2 cup almond milk
1/4 cup shredded coconut
palm-full of chocolate chips*
Not the prettiest picture, haha.
- Preheat the oven to 375°F and line or lightly grease a muffin tin (I used a cupcake-sized muffin tin).
- In a medium-sized bowl, combine dry ingredients (except coconut and chocolate chips). In another bowl, combine all the wet ingredients and mix best you can.
- Next, add the chocolate chips and shredded coconut. Combine well.
- The muffin batter is going to be on the thicker side. Divide it out into your muffin tins and bake for 20-25 minutes.
- Let cool and enjoy! Store in an air tight container, or freeze some for future pre-workout snacks.