Coconut Oil – T.W.O.

Peanut Butter Rice Crispy Treats

Published on April 18, 2014June 6, 2014 by T.W.O.Leave a comment

Rice Crispy Treats – – they are good! Good is the key word. T.W.O. wants to make them FANTASTIC! So what we are going to do is add peanut butter, coconut oil, chia seeds and peanut butter cups. Thanks to Justin’s Peanut Butter we were able to make a good dessert a FANTASTIC dessert!

Peanut Butter Rice Crispy Treats

Ingredients:
– 4 cups rice crispy cereal
– 3 Tablespoons chia seeds
– 2/3 cups Justin’s creamy Peanut Butter
– 1/3 cup coconut oil
– 1/3 cup pure maple syrup
– 2 teaspoon vanilla extract
– Justin’s Peanut Butter Cups
– 3/4 cup chocolate, melted

Directions:

In a large bowl, combine rice crispy cereal and chia seeds.
In a microwave safe bowl, add peanut butter, coconut oil, maple syrup and vanilla. Cover and heat for 2-3 minutes or until all the ingredients are melted. Stir occasionally during the cooking time to make sure you don’t overcook.
Pour peanut butter mixture over the cereal and chia seeds.
Transfer to a parchment paper lined Pyrex.
Drizzle with melted chocolate and chopped Justin’s Peanut Butter cups.
Place in freezer until set. When it’s ready, use a large knife to cut into squares.
Plate and serve!

Roasted Salmon with Crispy Kale and Coconut Rice

Published on March 10, 2014March 10, 2014 by T.W.O.Leave a comment

T.W.O. has really enjoyed cooking with coconut lately. Coconut not only adds phenomenal flavor, but also has many nutritional benefits. So we decided to combine it with 3 other nutrient-rich ingredients – kale, sweet potatoes and salmon! And wow, this is a great combination. We have no doubt you will enjoy! Put it on this week’s menu – you won’t be disappointed! Our good fiend ‘Tiny Bit Of Joy’ also enjoyed a similar recipe the same night – – – its that good!

Ingredients
• 1cup jasmine rice, uncooked
• 1cup coconut milk, unsweeted
• 1 cup water
• ½ teaspoon sea salt
• 1/3 cup coconut oil, melted
• 2 Tablespoons soy sauce, low sodium
• 1 Tablespoon Sriracha
• 3 sweet potatoes, cubed
• 1 Tablespoon coconut oil, melted
• 2 Tablespoons Trader Joe’s sesame soy ginger vinaigrette
• 1 bunch lacinato kale, ribs removed and sliced into strips
• 1 cup unsweetened coconut flakes
• 1 to ½ pound salmon, sliced into 4 fillets

Place rice in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and set aside.

While the rice is cooking, heat oven to 400° F. Combine the melted coconut oil, soy sauce, vinaigrette and Sriracha. Stir vigorously until mixed well.

Place the sweet potatoes on a lined baking sheet. Drizzle with a tablespoon of melted coconut oil and sea salt. Toss to coat. Bake for 30 minutes or until tender.

Place kale and coconut flakes on a lined baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated. Place salmon on top of the kale and drizzle with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.

Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.

Peanut Butter Coconut Popcorn

Published on February 10, 2014February 9, 2014 by twinswithoriginality2 Comments

This past Saturday evening, T.W.O. spent their night in with a delicious home cooked meal, the Olympics and POPCORN! Peanut Butter Popcorn to be exact! And we cooked it the old fashion way- the stove! Instead of using olive oil for the bottom of the pan, we used coconut oil- and WOW, was that an excellent choice. The popcorn had a subtle taste of coconut and was complimented by the peanut butter we decided to add in. Sweet and Savory! We are excited to try what other “mix-ins” we can add next time we make the coconut popcorn. Until then- you have to try this recipe out!

Ingredients

-1 to 1 ½ cup Popcorn kernels
-1 Tablespoon coconut oil
-1/3 cup peanut butter
-Sea Salt

Begin by placing the coconut oil into a medium to high heated sauté pan that has a lid. When the coconut oil is melted, make sure that the entire pan is seasoned with the oil. You don’t want the popcorn to stick or burn. Next, add the kernels to the pan and cover.

The popcorn will begin to pop. Turn off the heat when you start hearing the popcorn to stop popping. We have a rule that if there is more than 5 seconds between the pops, then the popcorn is done- so turn off the heat! Place the popcorn in a large bowl and season with salt.