In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our unique culinary talents, we’ll create whatever delicious paleo dish we can dream up. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.
For all 56 of our TwoFaced Recipes, visit here.
There are at least eleven things I’m doing this summer that I didn’t do last summer:
1. Writing for a magazine.
2. Drinking summer shandy’s all the time.
3. Going to the beach once a week.
4. Enjoying my work commute.
5. Getting bikini waxes.
6. Running, and not hating it.
7. Living in my apartment.
8. Being a bridesmaid.
9. Paying school loans.
10. Thinking about getting cable back.
11. Eating outside every night.
I’m happy about all of them. But mostly? I’m excited about numero uno. My photos and recipes will now be featured in SweatRX magazine bi-monthly. For more recipes like this, subscribe here.
Clean Macaroons with Coconut Strawberry Glaze
Yields 18 macaroons
1 cup of coconut butter
2 cups of unsweetened shredded coconut
¾ cup of pure maple syrup
1 tsp vanilla extract
1 vanilla bean
½ tsp salt
Preheat oven to 300 F. Set aside a baking sheet, non-stick or lined with parchment paper.
In a large bowl, combine coconut butter, coconut flakes, maple syrup, vanilla extract and
Slice vanilla bean from end to end, peel open and scrape vanilla into bowl.
Mix until all ingredients are combined.
Form macaroon dough into small balls, place on baking sheet, one inch apart.
Bake for 20-23 minutes or until bottoms turn golden brown.
Remove from oven and set aside for at least 25 minutes until macaroons are cooled
6 strawberries, sliced
1 tbs maple syrup
1 tbs unsweetened shredded coconut
In a blender, puree strawberries. Slowly add maple syrup and continue to blend until
a light pink glaze forms. Drizzle over cooled macaroons and sprinkle with shredded