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Coconut Lime Bread

April 26, 2019 by Good Living Guide. This post may contain affiliate links. 5 Comments

One bite of this Coconut Lime Bread and you’ll be whisked away to a tropical paradise! Moist, soft, and slightly sweet, it’s perfect with coffee or a cup of tea!

This cake-like bread is bursting with coconut goodness and flavors from the tropics. The delicious lime glaze is perfectly balanced between sweet and tart. It’s a great choice for breakfast, brunch or a snack. In fact, it’s a great choice any time of day!

5 from 1 vote

Coconut Lime Bread

One bite of this Coconut Lime Bread and you’ll be whisked away to a tropical paradise! Moist, soft, and slightly sweet, it’s perfect with coffee or a cup of tea!

Author Good Living Guide

Ingredients

2 eggs room temperature
1 1/4 cups whole milk
2 tsp vanilla extract
zest from 3 limes
2 1/2 cups flour all-purpose
1 1/2 cups flaked coconut sweetened
1 cup sugar granulated
2 tsp baking powder
1 tsp cinnamon ground
1/4 tsp salt
6 tbsp butter unsalted, room temperature

Lime Glaze

1 cup sugar confectioners
2-3 tbps lime juice fresh
zest from 1/3 lime

Instructions

Preheat oven to 350 degrees.
Spray 9x5 loaf pan with a non-stick cooking spray.
In a medium bowl, add the eggs, milk, vanilla extract and lime zest. Mix to combine.
Set aside.
Using a stand-up mixer on low speed, combine the flour, coconut, sugar, baking powder, salt and cinnamon.
Continuing on low speed, pour in the egg mixture and mix until just combined.
Now add the butter and mix until combined.
Pour the batter into your loaf pan.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Once the bread is cooled, make the lime glaze.

Lime Glaze

In a small bowl, whisk together the confectioners sugar and the lime juice.
Drizzle the glaze over the bread.
Sprinkle with the lime zest.

Here are some other recipes we hope you may enjoy:

Copycat Starbucks Banana Walnut Bread

Instant Pot Carne Asada Street Tacos

Buffalo Chicken Stuffed Zucchini Boats

Cinnamon Apple Cake

Honeycrisp Apple Broccoli Salad

April 21, 2019 by Good Living Guide. This post may contain affiliate links. 1 Comment

This Honeycrisp Apple Broccoli Salad is loaded with crunch and full of healthy ingredients. The delicious, creamy dressing blends the sweet and tangy flavors together. It’s a perfect salad to make ahead of time and great for potlucks, picnics and parties!

What Makes This Honeycrisp Apple Broccoli Salad Special?

One thing I absolutely LOVE about this salad is that it can last for multiple days without getting soggy. I would even argue that the flavor is enhanced as it marinates in the refrigerator for a few days.

I also love the versatility of this salad. Depending on your preferences and/or diet restrictions, you can easily modify the recipe to make it healthier or a little more decadent. For example, you can add crumbled bacon, use maple syrup instead of sugar, or substitute Greek yogurt for mayonnaise.

About This Apple Broccoli Salad

In my opinion, this salad is the best way to enjoy raw broccoli. The sweetness of the apples and sugar go a long way in balancing out the natural bitterness of the broccoli.

This is my all-time favorite lettuce-free salad. I just love the burst of flavor with each crunchy bite. And best of all, this recipe is super easy to make and full of vitamins and nutrients.

Honeycrisp Apple Broccoli Salad

Author Good Living Guide

Ingredients

Salad Ingredients

1 head broccoli prepared (instructions below)
16 oz package fettuccine broken into 2-inch pieces
1 honeycrisp apple washed and chopped
2 large carrots peeled and grated
4 stalks celery washed and sliced
1 small red onion peeled and chopped
1 cup golden raisins
1/2 cup green onions
12 strips bacon cooled and crumbled (optional)

Dressing Ingredients

1 cup mayonnaise
3/4 cup sugar
5 tbsp rice wine vinegar
1 tbsp lemon juice fresh squeezed
1 tsp garlic minced
1/8 tsp salt
1/8 tsp pepper

Instructions

Broccoli Preparation

With a paring knife, cut the Broccoli crown (that's the fluffy looking bright green part on top) away from the stem. Set stem aside.
Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite size florets.
Take the large stem you set aside, and cut both ends off and discard.
Slice the remaining stem into bite size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in colander.

Salad Instructions

In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water.
Break the fettuccine into 2 inch pieces. Place in boiling water.
Turn the heat to low and cook for 6 minutes, or until pasta is al dente (done, but still a little firm).
When fully cooked, transfer fettuccine to a dish with a slotted spoon or pasta strainer.
Place broccoli in the same water used to cook the fettuccine. Bring the water to a boil, turn down the heat to low, and cook for two minutes.
Drain broccoli in the colander, and set aside to cool.
While the fettuccine and broccoli are cooling, wash and peel the carrots. Either grate them with a grater or shred them in the food processor.
Wash and slice the celery. Peel and chop the red and green onions.
Place the cooled, drained broccoli and the fettuccine in a serving dish. Add the carrot, celery, and red and green onion. Place dish in the refrigerator.

Dressing Instructions

In a small bowl add the mayonnaise, sugar, vinegar, lemon juice, garlic, salt and pepper. Whisk all together until well blended and then place in the refrigerator.
Wash and chop the apple and then add to the salad.
Immediately pour the dressing over the salad. Add the raisins and then toss all ingredients together to coat the pasta and vegetables with the dressing.
Place the salad back in the refrigerator.
OPTIONAL: Cook the bacon and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad.
Serve as a side dish, on a buffet, or as a starter in place of lettuce salad. Enjoy!

Recipe Notes

If possible, add ingredients in the order the recipe states. Make sure you add the apple last and pour the dressing immediately on the salad (the dressing contains lemon juice which helps to keep the apple from turning brown). All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.

More Salad Recipes We Think You’ll Enjoy

Crunchy Asian Kale Salad – satisfying, flavorful and delicious!
White Bean and Farro Salad – a delicious and chewy whole grain with a mild nutty flavor
Southwestern Couscous Salad – the perfect side dish that’s hearty enough to be a main meal
The Very Best Salad Recipes – a wide variety of salads ranging from colorful fruit salads to healthy green salads to hearty chicken and pasta salads

Avocado Chocolate Mousse

April 20, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

This Avocado Chocolate Mousse is not only a healthy choice for chocolate lovers, but it’s also one of the easiest dessert recipes you’ll ever make! It’s so rich, creamy and chocolaty that you’ll forget it has avocados in it. And for those of you on diet restrictions, it’s good to know that this is a vegan, dairy free, paleo, and gluten free treat!

How Does Avocado Chocolate Mousse Taste?

I am guessing that some of you are skeptical about using avocado in a dessert. Well, to be perfectly honest, I was skeptical myself. After all, we have been conditioned to believe that an avocado is not a versatile fruit. We love it in foods like guacamole and salads, but most of us are not used to adding it to sweets.

Avocados go especially well with chocolate because of their thick, buttery consistency. The creamy texture makes them a perfect match for rich, decadent desserts. Even though medium avocados contain about 29 grams of fat, they are deceptively healthy. This is due to their high concentration of monounsaturated fat, which can lower LDL cholesterol.

The beauty of this recipe is that you can’t taste the avocado. What you will taste instead is a silky smooth mousse that is full of chocolate flavor with just the right amount of natural sweetener.

How To Make Avocado Chocolate Mousse

In a food processor or blender, add the avocados, cocoa powder, coconut milk, honey (or Stevia), vanilla extract, and banana.

Blend all ingredients until smooth. Scrape down the sides of the container. Blend again, making sure all ingredients are blended thoroughly.

Remove the blending container and cover. Place in the refrigerator for at least one hour, until completely cold, before serving. Serve 1/3 cups of Mousse, topped with a sprinkling of chocolate chips and raspberries. Enjoy!

Avocado Chocolate Mousse

Author Good Living Guide

Ingredients

2 large avocados ripe
1/4 cup cocoa powder
3 tbsp coconut milk (or almond milk)
3 tbsp honey
1/3 cup Stevia (optional substitute for honey)
1 tsp vanilla extract
1/2 banana
4 tsp dairy-free chocolate chips
1/2 cups red raspberries

Instructions

In a food processor or blender, add the avocados, cocoa powder, coconut milk, honey (or Stevia), vanilla, and banana.
Blend all ingredients until smooth.
Scrape down the sides of the container. Blend again, making sure all ingredients are blended thoroughly.
Remove the blending container and cover. Place in the refrigerator for at least one hour, until completely cold, before serving.
Serve 1/3 cups of Mousse, topped with a sprinkling of chocolate chips and raspberries. Enjoy!

Here are some of our other favorite recipes you may enjoy:

Easy Gluten Free Brownie Cookies – deliciously fudgy and so easy to make
Healthy Strawberry Cheesecake Parfaits – enjoy for breakfast, a mid-day snack or a healthy dessert
Lavender Lemonade Recipe – the mere scent of lavender has been shown to reduce anxiety
Coconut Lime Cupcakes – a perfect bite of tropical bliss.
Maple Pecan Blondies – get ready for the ultimate in rich, gooey decadence
Apple Cider Shortbread Cookies – these cookies melt in your mouth and are not overly sweet
Banana Chocolate Chip Muffins – make a great breakfast or the perfect snack between meals

Crunchy Asian Kale Salad

April 15, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

If you love chopped, crunchy salads with lots of fresh veggies and a wonderful dressing, this Crunchy Asian Kale Salad is sure to please even the pickiest of appetites. You can have it ready in a short time. Just add your favorite toppings and you’ve got a great healthy meal that is satisfying, flavorful and delicious!

Why We Love Kale

Kale is one of the most nutrient-dense vegetables in the world. This superfood is low in calories, high in fiber, and loaded with an assortment of minerals and phytonutrients. Among the many health benefits it provides are detoxification, heart support and cancer prevention.

How To Give Kale A Softer Texture

Although many people love the crunchy toughness of raw kale, many others prefer their kale to be softened before eating. This can easily be accomplished by “massaging” the kale with a little lemon juice and a pinch of salt. The key is to rub the leaves with your fingers right up to the point where they begin to wilt. Not only will this process tenderize the kale, but it will also reduce the bitter taste of the leaves.

Variations For Crunchy Asian Kale Salad

In addition to what the recipe calls for, you can also top your asian kale salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or any of your other favorite toppings.

Crunchy Asian Kale Salad

If you love chopped crunchy salads with lots of fresh veggies, and a wonderful dressing, this is sure to please even the pickiest of appetites.

Course Salad

Author Good Living Guide

Ingredients

1/2 head green cabbage chopped and washed
1/2 head red cabbage chopped and washed
1 bunch kale chopped and washed
3 carrots peeled and chopped
1 bunch romaine lettuce chopped and washed
1 bunch Italian parsley chopped fine and washed (stems removed)
1 bunch green onions cleaned, trimmed and chopped
1 cup cherry tomatoes washed and cut in half
1/2 cup sunflower seeds

Dressing

1/4 cup coconut milk
1/2 cup almond butter
1/4 cup lime juice
3 tbsp rice wine vinegar
2 tbsp sesame oil
1 tbsp soy sauce low sodium
1/4 cup honey
1 tsp garlic minced
salt and pepper to taste

Instructions

Wash and chop all the vegetables, then dry on kitchen towels to ensure that water has been removed.
Place all chopped vegetables in a large bowl, then place bowl in refrigerator.
In a blender, add the coconut milk, almond butter, lime juice, vinegar, sesame oil, soy sauce, honey, minced garlic, and a little salt and pepper. Blend until thoroughly mixed.
Pour dressing over salad and toss to coat.
Serve immediately.

Recipe Notes

OPTIONAL: You can also top the salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or your favorite toppings.

MORE RECIPES YOU’LL LOVE

Honeycrisp Apple Broccoli Salad – loaded with crunch and full of healthy ingredients
Cruncy Asian Kale Salad – chopped, crunchy salad with lots of fresh veggies
White Bean and Farro Salad – farro is a delicious & chewy whole grain with a mild nutty flavor
Tortellini Pasta Salad – the best side dish to take to your next BBQ
Buffalo Chicken Stuffed Zucchini Boats – healthy, easy to make and low carb (keto approved)

Memes

April 7, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

Memes

Buffalo Chicken Stuffed Zucchini Boats

April 7, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

These savory Buffalo Chicken Stuffed Zucchini Boats are healthy, easy to make and low carb (keto approved). This recipe is a perfect way to add vegetables to your diet WITHOUT sacrificing taste! They are loaded with flavor and make delicious main courses or appetizers.

What are Zucchini Boats?

Zucchini Boats are created by slicing a zucchini in half lengthwise and hollowing it out with a spoon. This essentially creates a “boat” for you to fill up the zucchini with your favorite ingredients.

I have found that zucchini is a perfect vessel for stuffing any kind of cheese, meats, or dips into. I regularly choose it over chips, breads, and crackers because it’s a much healthier alternative.

How do you make Buffalo Chicken Stuffed Zucchini Boats?

Once you’ve made your “boat”, then combine chicken, cream cheese, ranch seasoning, ¼ cup buffalo wing sauce and ¼ cup cheese in a stand mixer.

Next, spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining cheese and buffalo sauce over the top.

Now it’s time to bake for 15 to 20 minutes. You will know it is done when the cheese is melted and the zucchini tender.

How do you make the Blue Cheese Sauce?

In a food processor, blend the blue cheese crumbles and the heavy whipping cream until thick. For the next step, slowly add milk until a desired consistency is reached. Now you are ready to serve your Buffalo Chicken Stuffed Zucchini Boats!

Buffalo Chicken Stuffed Zucchini Boats

These savory and tangy Buffalo Chicken Stuffed Zucchini Boats are healthy, easy to make and low carb (keto approved). This recipe is a perfect way to add vegetables to your diet WITHOUT sacrificing taste! They are loaded with flavor and make a delicious meal or appetizer.

Course Main Course

Author Good Living Guide

Ingredients

3 zucchini
1-2 lbs cooked chicken breast shredded
8 oz package cream cheese softened
2 tbsp ranch seasoning
1/2 cup buffalo wing sauce your favorite
1 cup mozzarella cheese shredded

Blue Cheese Sauce

Instructions

Preheat oven to 400 degrees.
Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes prior to stuffing.
In a stand mixer, combine the chicken, cream cheese, ranch seasoning, ¼ cup buffalo wing sauce and ¼ cup cheese.
Spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining cheese and buffalo sauce over the top.
Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.

Blue Cheese Sauce

In a food processor, blend the blue cheese crumbles and heavy whipping cream until thick. Slowly add the milk until the desired consistency is reached. Serve with zucchini boats.

We hope you get the chance to try this easy and delicious recipe. It sure is a great way to use up all those garden zucchinis. If you are looking for a low carb, high protein dinner option, then this is certainly the right meal for you! In the meantime, please check out some of our other recipes.

Thai Chicken Dinner

Sheet Pan Jambalaya

Instant Pot Carne Asada Street Tacos

Olive Garden Copycat Fonduta

White Bean and Farro Salad

April 6, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, my new favorite grain! It’s a delicious and chewy whole grain with a mild nutty flavor. It has more protein and fiber than wheat and is especially rich in magnesium and B vitamins. I love it so much that I have been using it as a replacement over rice and pasta.

This quick and easy salad recipe has only six ingredients. The ease of preparation is sure to make your hectic day a little less stressful.

You will want to follow the instructions that come with the specific Farro you purchase. Most directions will say to add Farro and water in a pot and bring to a boil. Then you will want to reduce the heat to low, cover and simmer anywhere from 25-40 minutes. The Farro should be tender and all of the liquid should be absorbed.

Although it’s not necessary, you can speed up the cooking time of Farro by soaking it beforehand. Simply add enough cold water to submerge the grain completely, put a lid on it, and then refrigerate for 8-24 hours.

Four pantry ingredients is all it takes to make the easiest Red Wine Vinaigrette ever. This classic vinaigrette recipe is super versatile, only takes a few minutes to whisk together, and always tastes delicious! To save time, I prepare it while the Farro is cooking.

Now it’s time to add the Farro, white beans, kale, feta cheese, dried cranberries, and pepitas in a large mixing bowl.

Toss until mixed, pour the vinaigrette over the salad, toss again and then enjoy this fantastic White Bean and Farro Salad!

White Bean and Farro Salad with Red Wine Vinaigrette

This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, a delicious and chewy whole grain with a mild nutty flavor.

Author Good Living Guide

Ingredients

Salad

1 cup uncooked Farro
1 can white beans drained and rinsed
1 cup kale torn small by hand
1/2 cup dried cranberries
1/2 cup pepitas
4 ounces feta crumbled

Dressing

1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp dried parsley
1/2 tsp salt

Instructions

Prepare 1 cup Farro as directed in the package.
While Farro is cooking, prepare dressing.
Add all dressing ingredients to a small mixing bowl. Whisk until well combined and refrigerate.
When Farro is done, rinse with cold water until cool.
In a large mixing bowl, add Farro, beans, kale, feta*, cranberries, and pepitas.
Toss until mixed.
Pour dressing over salad, toss again and serve.

Recipe Notes

*If making the night before, leave out feta until right before serving.

You may also want to check out some of our other delicious recipes:

Copycat Starbucks Banana Walnut Bread

Healthy Strawberry Cheesecake Parfaits

Instant Pot Carne Asada Street Tacos

Sheet Pan Jambalaya

The Very Best Soup Recipes

Easy Gluten Free Brownie Cookies

March 29, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

Gluten Free Brownie Cookies are deliciously fudgy and so easy to make. The inside is soft and chewy like a brownie while the outside has the texture of a cookie. You truly get the best of both worlds!

Using a brownie mix makes this recipe fast and easy to prepare. You can literally mix all the ingredients together in one large bowl. We used the 15.5 oz Pillsbury Gluten Free Brownie mix in our recipe.

About 1 in 100 people worldwide are affected by celiac disease, for which the only effective treatment is committing to a life-long gluten free diet. However, a growing number of people without celiac disease are claiming to have a gluten sensitivity. Many claim that their gastrointestinal health has improved after cutting out all gluten from their diet. Do you know someone who has benefited from a gluten free diet?

Gluten Free Brownie Cookies

Course Dessert

Author Good Living Guide

Ingredients

1 box gluten free brownie mix 15.5 oz
1/4 cup melted butter
2 eggs
2 tbsp coffee
1/2 cup chocolate chips
1/2 cup toffee bits

Instructions

Preheat oven to 325 degrees.
Mix the brownie mix, melted butter, eggs, coffee, chocolate chips, and toffee bits together in a large bowl.
Scoop a tablespoon of batter onto a parchment paper-lined baking sheet. Spread cookies at least two inches apart on the baking sheet.
Bake for 12 to 14 minutes. Cookies should be firm on the edges and soft in the center.
Allow to cool on the baking sheet for at least five minutes before moving them to a wire cooling rack to cool completely.

25 of the Best Homemade Donut Flavors ever Created

Healthy Strawberry Cheesecake Parfaits

Children With Autism Locked In Dark Bathroom And Punished With Loud Whistles By Florida Teachers

March 29, 2019 by Good Living Guide. This post may contain affiliate links. 2 Comments

County police arrested three faculty members at a special needs day school on a first-degree felony charge because of abuse towards three children with autism. They are accused of using scare tactics on the children as a form of discipline.

The Silver Sands School is located in Fort Walton Beach, an hour away from Pensacola on the Florida panhandle. Sheriff Larry Ashley identified the teacher as Margaret Wolthers and the aides as Carolyn Madison and Diana LaCroix. Wolthers is the wife of a deputy in the police department.

Wolthers, Madison, and LaCroix punished the students by blowing a whistle in their ears and locking them in a dark bathroom for up to 90 minutes. Two of the children were 8 years old and one child was 10 years old.

A third aide refused to stand by and watch these children get tortured as punishment anymore. The unidentified female reported the incident to a school police officer. An investigation came afterward and school superintendent Marcus Chambers placed the three on administrative leave. The findings of the investigation eventually led to their arrest.

A witness stated that the children would “scream and cry” when placed in the dark bathroom. If the student turned on the bathroom light or tried to leave, the faculty made them stay there even longer. Meanwhile, a male student wore headphones due to noise sensitivity. The three women held his arms down on purpose so he couldn’t cover his ears when they blew the whistle.

The incident occurred between September 1 and November 14 of 2018. However, police believe the incident lasted much longer than the given period. The alleged abusers, if convicted, could face up to 30 years in prison. In the meantime, investigators are actively searching for more victims.

School Bully Assault Nearly Blinds Teen

Scientists Develop Arthritis Vaccine That Blocks Pain

March 28, 2019 by Good Living Guide. This post may contain affiliate links. 17 Comments

Arthritis causes severe joint pain, and this pain is often managed with prescription medications. While painkillers may be effective in the short-term, their long-term use can be detrimental to your health. Luckily, scientists have discovered a new arthritis vaccine that could potentially eliminate the need for pain medications and dependence on them for arthritis patients.

Arthritis is one of the most common joint disorders, and it becomes increasingly common with age. This condition can be a result of chronic wear and tear, autoimmune inflammatory diseases, or infection. There are two main types of arthritis: osteoarthritis and rheumatoid arthritis.

Osteoarthritis is the most common form of arthritis. It occurs when the cartilage on the ends of the long bones wears down. This cartilage degeneration leads to joint stiffness, pain with movement, and bone deformities. It is most common in the knees, hips, hands, back, and neck.

Pain medications are often prescribed to control this pain, but long-term use can lead to increased sensitivity to pain, addiction, higher risk of depression, and more. In addition, painkillers can decrease immune function and increase the risk of infection and developing other diseases.

The main cause of osteoarthritic pain has been found to be nerve growth factor (NGF), which is produced by the immune system. Scientists have discovered an arthritis vaccine that can cause the body to produce antibodies against this growth factor, causing NGF to become neutralized and eliminating pain entirely.

There is still more research that needs to be done to prove the effectiveness of this vaccine in humans before it is widely released and available to the public. However, it shows a lot of potential for alleviating the pain associated with arthritis. Along with preventing pain, this vaccine can also eliminate pain medication dependence and serve as a much more cost-effective solution for this problem.