{Berry Coconut Yogurt}

I finally made coconut yogurt!!!!!!! I have been craving this stuff so long!! I used to eat coconut yogurt everyday until I cut out all grains, because the conventional companies use rice starch as a binder. Ugh! So for about 2 years, I have been craving yogurt, drooling whenever my brother eats his Yoplait, dreaming of the coconut yogurt I used to have. 


But now I've made it and the wait is over! "Yum" is not enough to describe the joy I felt when I took a savory bite of my yogurt this morning. Maybe sweet victory is closer...

Using a Christmas gift of Great Lakes grass-fed gelatin, I was finally able to make my coconut yogurt. I've been researching a lot about gelatin and how to make allergy-friendly yogurts, and this brand kept popping up. So far, my body is loving it! I also made fruit gummies the other day. They weren't as delicious as my yogurt, but they sure were a nice snacky treat. Though this yogurt doesn't have cultures (because frankly, they are way out of my budget), the gelatin is said to help digestion, along with strengthening and supporting joints. As a runner, I need all the joint support I can get! :)

Furthermore, this yogurt does not require a fancy yogurt maker. All you need is a saucepan and a food processor!  

Another thing that makes this yogurt so great is that it is sugar and sweetener free!! If you are able to have sweeteners, add a bit of honey. But if you're like me and avoiding sugar like the plague, you may just jump for joy. :)

For my yogurt, I blended in berries, but you can certainly omit that step and have plain yogurt. Other options include sprinkling your favorite granola on top, making parfaits, adding a bit of vanilla extract for a vanilla version, or add some seeds and shredded coconut for an extra protein punch. Be creative- it is your grain-free, unprocessed, homemade yogurt! Be proud! :)

{BERRY COCONUT YOGURT}

for a single serving 

INGREDIENTS:

 1 cup coconut milk (I used Trader Joes' canned light coconut milk), divided

1- 1.5 teaspoons gelatin (depending on desired thickness)

Juice of 1/2 a lime 

1/4 cup berries, frozen or fresh

INSTRUCTIONS:
 

Heat 3/4 cup of the coconut milk in a small saucepan over medium-low heat. In a bowl, combine the gelatin and rest of the coconut milk (1/4 cup) until it forms a smooth paste. Add the paste and lime juice to the coconut milk in the sauce pan, constantly whisking the ingredients until they are smooth and thoroughly combined. 

Pour the coconut yogurt into a container and let it chill in the refrigerator for one hour up to overnight. 

Once chilled, place the yogurt and the berries in a food processor and blend until creamy and smooth. Serve and enjoy immediately with toppings or as is.

*If the coconut yogurt is too thick for your taste once is chilled, add water until it reaches desired consistency.  

 

{Parsley-Basil Kelp Noodles with Broccoli and Chicken}

Happy New Year! I'm starting 2014 off right with a Whole 30/21DSD/AIP combo. NOT a diet, or a detox, but a readjustment. I've found myself snacking on more fruit than I would like, and occasionally drifting to dried fruit when I was hungry and looking for a quick go-to snack. I know, hand-slap! So not only am I doing this combo readjustment to rid myself of sugar, but also to heal my gut. Lately, it has taken a beating with cross-contamination from my family's "un-Sydney-friendly" kitchen and baking, despite drastic efforts. However, as the only one who has severe reactions, I've suffered the brunt og Christmas baking. I mean, if I'm going to feel sick, I'd like to actually eat something good, not just get sick off of cross-contamination!!

Anyway, so far I am enjoying this readjustment because it has sparked a refreshing new creativity in cooking. After only one day, I'm feeling a whole lot better! I'm excited to see how I feel after a month. I'm not really sure what I'll do after a month, but since it is a readjustment, I'm sure I'll continue this lifestyle, with room for some treats here and there. But mostly I'll stick to just eating the good stuff, like my beloved vegetables! :)

This kelp noodle bowl was absolutely delicious! Besides the pesto, it's kind of a loose recipe because I threw in some plain chicken leftover from another time and pre-chopped broccoli from my zoodles and broccoli. Feel free to add lemony chicken, spicy chicken, or other meats for some variety!

There will be plenty of pesto leftover for other days and other recipes. I'm so glad that I found a pesto recipe that is nut-less (because I can't have nuts...) and not chunky. Today for lunch I plan on eating zoodles with pesto! I hope you enjoy this as much as I do!


INGREDIENTS:


1/4 package kelp noodles (about 1 cup)
1/4 cup fresh broccoli, chopped into little florets
 Chicken, however much you like, prepared however you like, and chopped
                * I think I used roughly about 1/4 cup of chicken

For the Parsley-Basil pesto-
1 cup fresh parsley
handful of fresh basil (about a 1/2 cup)
1/4- 1/3 cup olive oil (add more or less depending on how thick/thin you want) 
1 Tablespoon lemon juice
1/4 teaspoon salt
pepper to taste


INSTRUCTIONS:


Boil kelp noodles and chopped broccoli until both are softened, about 10 minutes.

While the kelp noodles are cooking, begin making the pesto. In a food processor, combine the pesto ingredients and process until smooth, adding more oil if needed.

Drain the kelp noodles and broccoli and place in a bowl. Add about a tablespoon of pesto (depending on how much kelp noodles/broccoli you used) to the noodle bowl and stir until evenly coated. Enjoy!!