Chocolate Mousse

Chocolate Mousse
Serves: 4 servings
  • 2 cups coconut meat
  • ¾ cup maple syrup
  • 2 tablespoons vanilla
  • 3-4 tablespoons raw cacao powder
  • ¾ cup refined coconut oil, melted
  1. Place everything in the vita mix (or a high speed blender) except for the coconut oil and blend until smooth (make sure there’s no more little pieces of coconut meat).
  2. Add the coconut oil while the blender is still running.
  3. Transfer to serving bowls.
  4. You can eat it right away or refrigerate for 2 hours before serving.


Chicken Enchiladas from Winking Girl Skillet Sauce

This is a new version of the Paleo Chicken Enchiladas from Winking Girl! Food, I always change recipes depending on my clients likes and dislikes. This is what I have been doing lately and I love it. Also, I recently started eating the Siete tortillas and they are soon good and unlike gluten free tortillas they don’t fall apart. The Siete tortillas are great with this recipe.

Chicken Enchiladas From Winking Girl Skillet Sauce
Serves: 6 servings
  • Enchilada Base
  • 2 lbs chicken thigh (seasoned, cooked and shredded)
  • 4 cups baby spinach
  • 2 cups sliced button mushrooms
  • 1 12oz can of roasted diced tomatoes (do not drain)
  • 1½ pouches Winking Girl Skillet Sauce, Green Enchilada Skillet Sauce
  • 2 cloves garlic (minced)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Oregano
  • Salt and Paprika (to taste)
  • Enchilada Sauce Topping
  • 2½ cups cauliflower florets
  • 1 16oz can coconut milk, full-fat
  • ½ packet Winking Girl Skillet Sauce, Green Enchiladas
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  1. Miracle Sauce
  2. Preheat oven for 375°F
  3. Boil the florets in water until very soft.
  4. While cauliflower is still cooking, saute the onion and the garlic.
  5. When cauliflower is soft, drain out the water and place cauliflower in blender with the onion, garlic, the entire can of coconut milk, the half-jar of Winking Girl Salsa, and salt and pepper.
  6. Blend together until completely smooth.
  7. Adjust taste with salt and pepper.
  8. Enchilada
  9. Heat olive oil in a large pan. Add garlic and sauté for 30 seconds.
  10. Add the spinach and sauté for another 3-4 minutes.
  11. Add mushrooms and sauté until cooked.
  12. Add whole can of tomatoes, Winking Girl Skillet Sauce, Chicken, oregano, salt and paprika mix well and adjust taste.
  13. Transfer to a large casserole.
  14. Pour Hot and Spicy Miracle Sauce to cover the entire dish and bake uncovered for 30-45 minutes.
  15. Eat with Siete tortillas and avocado slices


Panang Beef Balls – Panang Nua

I love Thai food, in one of my many trips to Thailand I spend two weeks on Koh Samui many many years ago learning how to cook Thai food every day. It was amazing! This recipe is a great combination of meatballs and panang sauce

Panang Beef Balls - Panang Nua
Serves: 4 servings
  • Meatballs
  • ½ lb of ground beef
  • ½ lb of ground chicken or ground pork
  • ¼ cup onion, chopped finely
  • 2 tablespoons fresh thai basil, chopped
  • 2 teaspoons lemongrass, grated (I used the squeeze tube)
  • 1 tablespoon galangal, grated
  • 2 teaspoons clove garlic, chopped finely
  • 1 tablespoon coconut milk, fat part
  • 1 teaspoon sea salt
  • 2 to 3 tablespoons coconut flour
  • 2 to 3 tablespoons coconut oil
  • Sauce
  • 3 tablespoons red curry paste
  • 1 can coconut milk, full fat
  • 1½ tablespoons fish sauce
  • 2 tablespoons almond butter
  • 1 tablespoon coconut sugar
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  1. Meatballs
  2. In a medium size bowl, mix all the ingredients (minus coconut flour and coconut oil) and shape into small round balls using an ice cream scoop (1").
  3. Roll the balls in coconut flour, dusting excess off.
  4. Heat the oil in a wok or fry pan, and brown on all sides. Remove and set aside.
  5. Sauce
  6. Lower the heat, in the remaining oil add the curry paste. Stir consistently and add coconut milk, fish sauce, almond butter and coconut sugar. Stir and adjust the taste with salt and pepper.
  7. Return the balls to the sauce and simmer for 5 minutes. Add the lemon juice stir. Garnish with chopped cilantro.
  8. Serve with cauliflower rice and spinach. It's also very good with sticky rice if you can handle rice.


Chicken Tikka Masala

I love this recipe, I feel like I start all my post by saying this but this one is really good and a really quick one to make. I highly recommend chicken thighs, actually I always recommend them.

Chicken Tikka Masala
Serves: 4 servings
  • Dry Rub
  • 1 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • Chicken
  • 1½ lb skinless and boneless chicken thighs, cut into strips
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup roasted cashews, chopped
  • 3 tablespoons coconut oil
  • 1 onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 2 tablespoons tomato paste
  • 1 large tomato, diced
  • 1 cup coconut milk, fat part
  • Salt and pepper
  1. Dry Rub
  2. In a large bowl, combine all the ingredients.
  3. Chicken
  4. First, season the meat with salt and pepper. Then add the meat and toss to coat thoroughly in the spice mixture. Set aside.
  5. In a large skillet, brown the chicken in the oil. Set aside on a plate.
  6. In the same skillet, brown the onion with the jalapeño. Add more oil, if needed. Add the garlic, ginger, and tomato paste. Cook for 1 minute. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.


Apple Bars

Theses bars are made with the same base as the Banana and Chocolate Chip Bars. I figured it would be nice to try an apple version and my daughter Coco thought it would be great with some toppings like I make with the apple crisp.


Apple Bars
Serves: 12 bars
  • Bars
  • 1 cup of apple sauce
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg
  • ¾ cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1.5 cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon of cinnamon
  • Topping
  • 2 apples, shredded
  • 1 tablespoon of melted butter
  • ½ cup of roasted pecans, chopped
  • 2 tablespoon of coconut sugar
  • ½ teaspoon of cinnamon
  1. Preheat oven to 375 degrees F or 350 degrees F with convection
  2. Grease an 7"x11" or 8"x8" glass baking dish.
  3. Puree the apple sauce with the egg, sugar and melted butter (or coconut oil or ghee) using a hand blender in a large bowl.
  4. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  5. Pour mixture into baking dish.
  6. Topping
  7. Put all the ingredients in a medium size bowl, mix well and poor over the bar mixture.
  8. Bake for 40 to 50 minutes or until a toothpick comes out clean.
  9. Let cool for 10 minutes before cutting and serving.


Mexican Meatballs with Winking Girl Skillet Sauce

I’m in love with Winking Girl Green Enchilada Skillet Sauce, I also love meatballs so I decided to combine both of them together!

Mexican Meatballs with Winking Girl Skillet Sauce
Serves: 6 servings
  • Meatballs
  • 1 tablespoon olive oil
  • 1 onion, chopped finely
  • 3 garlic cloves, chopped finely
  • 1 jalapeno, deseeded and chopped finely
  • 1 lb ground chicken
  • 1 lb ground pork
  • 2 zucchini, shredded
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon seal salt
  • 1 teaspoon ground pepper
  • Sauce
  • 2 pouch Winking Girl! Foods Green Enchilada Skillet Sauce
  • 1 can coconut milk
  • Salt to taste
  1. Preheat the oven to 350 degrees F.
  2. Place a medium size skillet on medium heat, add the olive oil. Once the oil is warm up add the onion, garlic and jalapeño. Saute for a few minutes until the onions are translucide.
  3. Transfer to a large bowl and let it cool down.
  4. Using a cast iron skillet or oven safe saucepan poor the pouch and the coconut milk and bring it to medium to high heat, when it starts to boil reduce the temperature and let it simmer for 10 to 15 minutes. Adjust the taste with salt if needed.
  5. Once the onion mixture is cooled down, add the rest of the ingredients to the bowl and use your hands to combine until everything is evenly distributed.
  6. Place a large skillet over medium-high heat and add a teaspoon of olive oil. Use a 2" ice cream scoop to scoop out meatballs then shape in hands. Once the skillet is hot, add the meatballs to the pan and brown on all sides. Once browned, transfer to the cast iron skillet where the sauce is simmering.
  7. Cover and place the saucepan in the oven and bake for 15-20 minutes, or until meatballs are cooked through.
  8. Serve warm with cauliflower rice.


Bhuna Masala Chicken

Bhuna Masala is a great basic curry masala that’s not too hot but still has a quick to it. It’s a thick sauce that has a lot of flavor, it’s great with chicken but if you are vegetarian/vegan you can just replace it with vegetables.

Bhuna Masala Chicken
Serves: 4 servings
  • Sauce
  • 1 medium onion, roughly chopped
  • 10 cloves of garlic, smashed
  • 1 inch big knob of ginger, chopped
  • 1 jalapeno, deseeded
  • 1.5 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 2 to 3 large tomatoes chopped
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • 1 star anise
  • 2 inch cinnamon stick
  • 2 to 3 bay leaves
  • Salt to taste
  • Chicken
  • 1 tablespoon coconut oil
  • 2 lbs chicken breast, boneless and skinless, cubed
  • 1 can coconut milk
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • Salt to taste
  1. Sauce
  2. Blend all the ingredients under Sauce except cinnamon stick and bay leaves in a blender.
  3. In a saucepan over medium heat, add the blended mixture to the saucepan and continue to cook stirring occasionally for 20 to 25 minutes.
  4. The mixture will thicken, then start to darken. The mixture will eventually start to leave the sides of the pan which is when it is done.
  5. Store the masala sauce in an airtight container refrigerated for upto a week or frozen for upto a month.
  6. Chicken
  7. In a large skillet, over medium heat, melt the coconut oil. Add the chicken and the garam masala, turmeric, cayenne, sugar and salt. Mix well and cook until it's no longer pink inside and set aside.
  8. In the meantime, take half of the sauce and transfer into a small saucepan and add the coconut milk to it. Cook for 20 minutes until it starts thickening. Once the sauce with the coconut milk is reduce and thicken add the chicken and adjust the spices and salt.
  9. Serve over saute vegetables or rice if you eat rice


Zaza Coconut Squares

The Coconut Squares are one of my favorite dessert. I used to make them -just like the Pumpkin Cheezecake – when I had my food company Zaza Raw. At the time, I would open so many young coconuts that my hands would be all bleeding after – ok I might be exaggerating a little but not by much! They were a pain to make but when you are only opening one or two it’s easy and the kids think it’s the coolest thing. The coconut meat is also available frozen in some stores like Whole Foods. And to make it even easier I tried it with the fat of a coconut milk can and it works well.

Zaza Coconut Squares
Serves: 16 squares
  • Base
  • 1½ cups walnut
  • 1½ cups pecans
  • ¾ cup black raisins
  • ½ cup dry shredded coconut
  • ½ cup raw cacao powder
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla
  • Vanilla Coconut Topping
  • Coconut fat from one can of coconut milk (I prefer the brand 365 from Whole Foods) - you can also used the coconut meat from 2 young coconuts
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup dry shredded coconut
  1. Base
  2. In a food processor combine the nuts, pulse until the nuts are ground and very small.
  3. Add the rest of the ingredients and pulse until well combined.
  4. Transfer the mixture to a parchment lined pyrex pan 13" x 9" and spread into an even layer.
  5. Place in the refrigerator to chill and set.
  6. Vanilla Coconut Topping
  7. In a small bowl mix all the ingredients.
  8. Spread it in an even layer onto the chilled fudge base.
  9. Sprinkle a few tablespoon of dry shredded coconut.
  10. Put the pan back in the fridge.