Coconut breaded Shrimp (serves 4)


4 servings of large pre-cooked shrimp (~6 per person)

1 cup of bread crumbs, I like to use cornflake crumbs for this recipe

1 cup of shredded coconut

1 tsp sea salt

1 tsp of ground black pepper

1/4 cup melted butter or coconut oil

1 cup flour

4 tbsp. cooking oil


1. Set up your stations to make preparation go buy quicker. First have a place for shrimp, then a station for flour, then a station for the melted butter or coconut oil, then a station for the breading and then the pan, filled with 4 tbsp. of cooking oil. Trust me, this makes the process so much easier.

2. For the breading, mix the coconut, bread crumbs, salt and pepper together in a bowl.

3. Roll the shrimp in the flour, then coat them in the butter or coconut oil, then roll them in the breading, then plop them in the pan.

4. Let the fry on each side for 2-3 minutes or until breading begins to become crunchy.

5. Once the shrimp are done cooking, dry them out on a paper towel, they tend to be a little greasy if you don’t.

6. Serve and enjoy! I like to have these with just a simple side of brown rice but they are good with mixed veggies, salads and pasta dishes as well!

Twelve Days of Christmas – Day 7 (Vegan Chocolate MugCakes!)

Ladies and Gents, soy-free souls alike, we can now eat mini chocolate mugcakes, that are baked in the microwave! All thanks to this lovely blogger at!

Happy holidays everyone! Here’s the recipe:

Twelve Days of Christmas – Day 7.

Cheesecake Stuffed Strawberries (makes ~15)


3/4 c. raw whole cashews, soaked in water overnight (8 hours)

2-3 tbsp. water

1 tbsp. coconut oil

2 tbsp. lemon juice

1 tbsp. Grade B maple syrup (or raw agave nectar if you’re following a strict raw diet)

1 tbsp. cacao nibs or chopped dark chocolate

1 lb. strawberries, hulled

1 tbsp. ground flaxseed

1 tsp. ground cinnamon


1. First thing’s first, soak one cup of whole cashews in 2 cups of water for 8 hours or just overnight. Drain them the following morning.

2. Next, blend the cashews, lemon juice, 2 tbsp. of water, coconut oil (I used refined), and maple syrup in a blender or food processor until the mixture is smooth. If it’s too thick to blend, add that extra tbsp. of water.

3. Now, fold in the cocoa nibs (I just chopped up my favorite dark chocolate bar from Trader Joe’s).

4. Transfer the mixture into a bowl, cover it, and let it chill in the refrigerator for 2 hours.

5. In the meantime, you can hull the strawberries (about 15 large ones) and clean up the mess.

6. Before you take the mix out of the fridge you can combine the flaxseed and cinnamon in a small bowl. Once the mixture is solid enough you can scoop it into the strawberries. Simply sprinkle the cinnamon mix over the strawberries and voila!

This post is courtesy of Oh My Veggies!