Chocolate Bounty Bars

Not only am I sharing my delicious coconut chocolate bar recipe, it's super easy to make! If you love coconut, you must try this (get ready for addiction!) Homemade Bounty bars! Yaaas!
Let's get right to the recipe so you can make this ASAP and wonder why you haven't made it sooner!

Ingredients
3 cups semisweet chocolate chips
2 cups shredded sweetened coconut
1 1/4 cup powdered sugar (icing sugar)
2/3 cup sweetened condensed milk
1 tablespoon butter
1/2 teaspoon salt


Method

Add shredded coconut, powdered sugar, salt and condensed milk in a large bowl, and mix with a large spoon or spatula for 2 minutes, or until all fully combined. The mixture will be very thick, so take your time incorporating it all.
Form into large ball and refrigerate for 10 minutes. Remove from fridge and rip individual pieces from the ball. Roll the piece back and forth in your hands, and shape into small sized bars. You should be rolling out 12-14 bars. Place them on parchment paper on a cookie sheet. If your hand gets a bit sticky, add a splash of water to them,


In the meantime, melt all the semi-sweet chocolate chips and butter in a microwavable bowl (use milk chocolate if you'd like) for 2 minutes, stopping and stirring every 30 seconds. Stir until chocolate is thick yet smooth. After the coconut bars have been in the freezer for 30 minutes, remove each one carefully and place on a fork so you can dip it in the chocolate. Cover the bar fully with chocolate and place back on the cookie sheet. Once you've completed all of them, put back in the fridge for 10 minutes in order for the chocolate to harden.

Enjoy!

Mujadara (Lentils with caramelised onion)

Like all good kids (beaming with pride), I grew up eating my lentils when my mom cooked them, and she cooked them often, especially during religious holidays when we didn't eat meat. I've always enjoyed eating the Mujadara she cooks, which is a popular middle eastern dish. It's packed with fibre and protein and very filling. I love adding lots of caramelised onion to my lentils, cause it makes it that much yummier! I hope you give this delicious recipe a try if you're looking for a vegan/vegetarian dinner option or just want to try something new.

Ingredients
2 cups brown lentils
1/4 cup rice
5 cups vegetable broth (or water)
6 large onions, sliced

4 tablespoons olive oil
1 tablespoon salt (or a bit more to taste)
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder

Directions
Add lentils, rice, broth, all spices and one tablespoon of olive oil to a pot. Stir, cover, and bring to a boil, then lower to medium heat and let simmer for 45 minutes or until the lentils are no longer very firm. You want them to soften a bit.

In a separate saucepan, throw in the remaining olive oil and the sliced onions. Cook on medium heat for approximately 30 minutes or until it's nice and caramelised.

When the lentils have softened, serve some up with onions on top.
Try eating with salad or Greek yogurt.
Enjoy!

Steamed mussels and shrimp

If you're a seafood lover, I think you will like this recipe. Make sure you head to your local seafood market and grab the freshest mussels you can find. Have a baguette ready to rip apart and dip into the juices and a bib because this might get a bit messy.

Ingredients
2-3 pounds mussels
6-8 large raw peeled shrimp
2 cups coconut milk
1 onion, diced
1 tomato, diced
2 garlic cloves, minced
1 tablespoons vegetable oil
2 tablespoons red curry paste
1/2 teaspoon red chili, diced
3 limes, juiced
1 tablespoon sugar
Fresh cilantro to taste

Method

Add oil in large skillet on medium heat. Throw in diced onion and garlic and let sweat for 2 minutes. Add red curry paste and mix well. After a few minutes add coconut milk, lime juice and sugar.

Stir and let simmer for a couple minutes. Then add tomato, red chilli, shrimp and mussels. Combine everything, and cover skillet to let mussels cook and open up - about 7-8 minute.

*discard mussels that do not open!

Serve in its own juices and and enjoy with cilantro and fresh bread.

Easy Slow Cooker Butter Chicken

Indian cuisine has always been a favourite of mine. Over the years I've managed to convince myself that making Indian dishes, including my absolute favourite - Butter Chicken, is difficult to make. I think I only did that because I didn't want to come to terms with just how high in fat and calories the dish is.

Well, recently, I took a gander at an authentic recipe, and I did a little bit of tweaking to greatly lower the fat and calories but turns out, the taste is just as good, really! If you have a slow cooker and a cabinet full of spices, you need to give this recipe a try ASAP! Mmm..

Ingredients

4 boneless skinless chicken breasts (cut into small pieces)
3 cloves of garlic, diced
1 large onion, diced
2 tablespoons butter
2 tablespoons vegetable oi
1  1/2 cup low fat coconut milk
1 cup low fat sour cream
1/2 cup tomato paste
2 tablespoons tandoori masala
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chilli flakes
10 cardamom pods (semi crushed in a bouquet garni - or pick them out, don't leave them in)

Method
Melt butter and vegetable oil in pan on medium heat. Add garlic and onions and let cook for 5 minutes. Add chicken and let cook for 10 minutes on medium-high. Add all the spices and tomato paste and stir for 2 minutes.

Transfer to the slow cooker and add the cardamom, coconut milk and sour cream. Stir to incorporate and cover. Let simmer in slow cooker for 3-4 hours on high or 6-8 hours on low.

Enjoy!