Blueberry Coconut Oatmeal

May 21, 2013 § Leave a comment

blueberry coconut oatmeal

Oatmeal is a very healthy breakfast food and this recipe is a new twist on the long time breakfast staple. I like to play around with the combination of toppings that I add to keep my palate excited. In this recipe I decided to add my favourite berry, blueberry with another other favourite ingredient coconut. It is so delicious and if you like, you can add nuts or seeds as well.

1 cup (250 ml) oats
2 1/2 cups (625 ml) water
1/8 tsp (.5 ml) salt
1 cup (250 ml) coconut non dairy milk
2 tbsp (30 ml) coconut sugar
fresh or frozen blueberries
coconut flakes

1. Bring the water, salt and oats to a boil in medium sauce pan. Reduce the heat to medium and cook until the oats are soft 10-15 minutes.
2. Add the coconut non-dairy milk and cook another 3-5 minutes until the consistency begins to thicken.
3. Add the sugar, stir and take off the heat.
4. Serve into bowls and top with blueberries and coconut flakes.

Happy 2nd Birthday Coriander Kitchen!

May 3, 2013 § 1 Comment

coconut cupcake

Wow, two years has flown by! In the past two years I have written eighty posts and shared many stories and recipes with you. One of the reasons why I started this blog was to give people ideas on how to incorporate healthy meals into their everyday busy lives. I believe that there is a strong connection between diet and health and the quality of our lives. It all starts with what we put inside of ourselves.

For Coriander Kitchen’s second birthday, I decided to celebrate in style with a healthier version of the cupcake. Coconut cake is my favourite and I found a vegan recipe online by Chloe Coscarelli winner of Cupcake Wars. This cupcake is so delicious and really easy to make. It was super moist and you won’t even realize that it’s vegan.

Thanks for everyone for reading my blog and I hope that you enjoy what’s to come.

Chloe’s Coconut Cupcakes
Coconut Cupcakes
1 ¾ cups all-purpose flour
1 cup (250 ml) sugar
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) coconut milk
½ cup (125 ml) canola oil
2 tbsp (30 ml) vanilla extract
1 tbsp (15 ml) white or apple cider vinegar

Coconut Frosting
1 cup (250 ml) unrefined coconut oil (should be solid at room temperature)
3 cups (750 ml) powdered sugar
1 tsp (5 ml) pure vanilla extract
2 to 5 tbsp (30 – 65 ml) coconut milk (or other nondairy milk)
2 cups (500 ml) shredded coconut


To make the Coconut Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all.

Falafel Wrap

May 1, 2013 § Leave a comment


Falafels are tasty and satisfying and I usually purchase the balls pre made. You can buy them fresh or frozen and find them in the cooler section of the grocery store. Costco sells them in bulk and I usually freeze half of them to eat at a later date.

I love falafel wraps and use a sprouted wheat one that I buy in the health food store. I like to add quinoa, hummus and tzatziki and of course pickles. If you feel like adding spice, sprinkle with cayenne powder.

Assembly time 5 minutes
Makes 1 wrap

1 wrap
4-5 Falafel balls
1 tbsp (15 ml) quinoa
1 tbsp (15 ml) hummus
1 tbsp (15 ml) tzatziki (optional)
sliced pickles
cayenne powder

1. Cook the falafels according to the package.
2. Lightly warm the wrap and place ingredients in the middle and roll wrap.


May 1, 2013 § Leave a comment


Hummus is easy to make and very inexpensive., plus chickpeas are a great source of protein. I keep hummus on hand to eat as a snack with veggies or use it as a spread for sandwiches.

Cooking time 10 minutes
Serves 4

2 cloves garlic
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) salt
1 can chickpeas 398 ml or 14 fl oz
1/2 cup (125 ml) chickpea liquid
1 tbsp (15 ml) tahini
1/2 tsp (2 ml) ground cumin
paprika (optional)
olive oil (optional)

Combine the first seven ingredients in a blender and blend. Transfer to a serving dish and sprinkle with paprika and drizzle with olive oil.


May 1, 2013 § 2 Comments


Tzatziki is a delicious and healthy snack that you can eat in so many ways. Traditionally it’s served with Greek food but you can also use it as a dip for veggies. Personally, I like to add a dollop of tzatziki to my meals to add flavour.

Cooking time 10 minutes
Makes 2 cups (500 ml)

1/2 cup (125 ml) grated cucumber
2 cloves crushed garlic
1/2 tsp (2 ml) salt
1 1/2 cup (375 ml) plain yogurt
2 tsp (10 ml) olive oil

Combine the cucumber, salt and garlic in a bowl and let sit for a few minutes. Stir in the yogurt and olive oil.

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