KimMarie's Health Creations & Other's Recipes

KimMarie's Healthy Creations  -
And other friend's special recipes
Please use Certified Organic whenever possible and please
use whatever’s freshest at the market.
(Taking a solution of white vinegar as a good vegtable and fruit wash and soak is highly recommended.) 
There are times I try to cut down on dairy products and use alternatives in some places (optional)
depending on your needs.


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Arugula Salad and Coco/Nut

Use any fresh greens for this healthy salad many assorted mixed salad greens out there (Costco)
Cucumbers
Tomatoes
You can add any other veggies you would like in your salad

Add a little cooked chicken, salmon or sautéed tofu
Sometimes I add grated Parmesan cheese (Alternative - Rice grated Topping (Lactose,
Gluten and Soy free)
Toasted almonds - Saute' almonds in little coconut oil.
Add shredded coconut (you can toast this also, but i prefer it raw)
Sprinkle chia seeds


Coconut Lime Vinaigrette dressing

¼ Cup coconut oil
¼ Cup fresh lime juice
2 to 3 Tablespoons honey (to taste)
1 tablespoon stone ground mustard
1 tablespoon green onions (finely chopped)
1 Tablespoon *Bragg Liquid Aminos
Sea salt and pepper to taste
½ Cup toasted un-sweetened coconut (for serving)
½ Cup toasted walnut pieces (for serving)

In a medium large glass or stainless steel bowl mix all the ingredients together very well (except for the coconut and walnuts) Check to see if it needs more salt. In a large enough bowl to hold your salad greens and drizzle desired amount over salad greens and gently mix well to coat. Serve on a plate or salad bowl and sprinkle with coconut and walnuts. If you are serving as a main course top with cooked chicken, salmon, or tofu.

*Bragg Liquid Aminos and other organic products are available at Healthy Habit, Whole Foods, Sprouts.
Great over steamed veggies also.

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Watnut Co-co-nut Cookies


Preparation time: 15 minutes

* 1 cup salted butter, softened

* 1 cup coconut oil, melted

* 3/4 cup granulated sugar

* 3/4 cup lightly packed brown sugar

* 2 teaspoons vanilla extract

* 1 egg

* 3 1/2 cups flour

* 1 teaspoon baking soda

* 1 cup dried, unsweetened flaked coconut

* 1 cup cornflakes cereal

* 1 cup chocolate chips chopped nuts of choice

* 1 cup rolled oats

*  3/4 cup walnuts

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won't spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there's no need to defrost) and bake as directed (adding a few minutes to cook time).

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