Coconut Chicken

I have been eating so much coconut since I started the WLC (I wrote this back in March and forgot to post it....woopsie), it was only a matter of time before I ate it with chicken. I'm used to coconut being sweet, so at first I wasn't sure how I felt about the finished product. It wasn't sweet and it was almost kind of bland? I ended up adding some sea salt to trick my brain into thinking it was a slaty-sweet dish. Haha I don't think it worked, but I enjoyed it either way.

What you need...

• 1 lb boneless, skinless chicken breasts
• 1/4 cup almond or coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/8 tsp sea salt
• 1 egg
• 2 Tbs coconut oil

How to make it...

Mix the flour, shredded coconut and sea salt together in a bowl. Beat an egg in a separate bowl. Dip the chicken breast in the egg and roll in dry mixture. Heat a pan over medium heat and add coconut oil when hot. Pan fry chicken until fully cooked.

 If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast - it happened to me), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil. K, byeeeee.

Coconut Cream Pie

Larabars are the shit. Every single flavor is more delicious than the next. Why has it taken so long for someone to figure out that squishing these natural ingredients together would create such tasty treats?! More importantly, why wasn't that person me? I could be making bank selling Mallobars at $1.80 a piece! Which brings me to my next point, they're not cheap! However, because there are so few ingredients, I figured they couldn't be that hard to make! Annnddd I was right! I started with my current favorite flavor, Coconut Cream Pie, and after some trial and error I found the perfect balance of the ingredients! This recipe makes four larabars mallobars.

What you need...

• 1/2 cup raw almonds


• 1/2 cup unsweetened organic coconut flakes


• 8 large dates, pitted


• 1 teaspoon extra virgin coconut oil

How to make them....

Put all of the ingredients in a food processer and blend well. It should looks something like this:



Dump the mixture onto a sheet of plastic wrap, form a rectangle, and place it in the fridge for about 10 mins and allow it to harden. Remove it from the fridge and cut it into four bars (I used a pizza cutter). Wrap them individually with plastic wrap to avoid eating them all in one sitting :)



I should also mention that the real coconut cream pie larabars contain cashews. I didn't have any cashews and these taste awesome, so I'm going to say they're not necessary!

So which would you prefer, store bought larabars @ $1.80 or homemade mallobars @ $0.60/bar?! Seems like a no-brainer to me! K, byeeeeee.