1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  56. Vegan Chocolate Chip Muffins with Coconut
  57. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  61. Roasted Plantain & Black Bean Vegan Bowl
  62. 15 Vegan Easter Brunch and Dessert Recipes
  63. Vegan No-Bake Coconut Yogurt Cheesecake
  64. Things I’m Loving Lately: March 29, 2018
  65. April Fools Pranks Your Kids Will Love
  66. Cake Sushi
  67. Ginger Coriander Sprouted Lentils Avocado Toast
  68. Refreshing Strawberry Turmeric Salad
  69. Refreshing Strawberry Turmeric Salad
  70. Creamy Vegetable Risotto (30 Minutes!)
  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  84. Cauliflower Fried Rice – 1 Pot
  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria
Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  56. Vegan Chocolate Chip Muffins with Coconut
  57. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  61. Roasted Plantain & Black Bean Vegan Bowl
  62. 15 Vegan Easter Brunch and Dessert Recipes
  63. Vegan No-Bake Coconut Yogurt Cheesecake
  64. Things I’m Loving Lately: March 29, 2018
  65. April Fools Pranks Your Kids Will Love
  66. Cake Sushi
  67. Ginger Coriander Sprouted Lentils Avocado Toast
  68. Refreshing Strawberry Turmeric Salad
  69. Refreshing Strawberry Turmeric Salad
  70. Creamy Vegetable Risotto (30 Minutes!)
  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  84. Cauliflower Fried Rice – 1 Pot
  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria

Plant Powered Families by Dreena Burton

If you’ve been reading Coconut and Berries for any length of time you’ll know that I’m a Dreena devotee! I’ve been enjoying her recipes for a long while and actually reviewed her last book, “Let Them Eat Vegan” when I was just getting started blogging (nearly 2 years ago!). I’ve also had the privilege of photographing some of the recipes for her blog. Naturally, I was more than a little excited when I heard she was writing a 5th cookbook!

Plant-Powered Families focuses on healthy, easy, family-friendly recipes using whole foods. All recipes are vegan and there are plenty of nut-, soy-, and gluten-free options (As far as I can tell all the recipes are also oil-free).

As a busy Mum of 3, Dreena clearly understands the need for meals you can get on the table fast! And, more importantly, food that’s both healthy and that everyone is going to enjoy. In other words, this is a book you’ll actually cook from!

Tofu Feta Greek Salad

Tofu Feta (& Greek Salad)

I love the whole look and feel of it, especially the fact that ALL the recipes have accompanying photos! Nicole Axworthy’s photography is particularly gorgeous and really brings the wonderful recipes to life.

It’s a really well rounded book too – with breakfast, lunch, dinner and sweet treats all covered fairly evenly. It’s divided into four parts: Introduction, Recipes, “Plant-Powered Challenges & Solutions”, which includes how to deal with picky eaters and school/lunchbox solutions (useful even for adult lunches!) and “Plant-Powered Support”, where you’ll find cooking guides, sample meal plans, a very complete FAQ and nutrient charts.

I’ve already made a fair few of the recipes. Pictured are just some of those I’ve made so far.

I was really surprised at how flavourful the Tofu Feta (above) was as I’ve attempted tofu feta before and it was rather lacking. I used it in a classic Greek Salad but there are lots of other serving suggestions listed. Also in the “Lunch Fixes” section, the Chickpea Nibbles are a must try! I’ve been making batch after batch to throw into lunches or just for “nibbling”.

Double Chocolate Orange Banana Muffins

Double Chocolate Orange Banana Muffins

I tend to be a little sceptical about oil-free baking as I’ve had some chewy, tasteless oil-free muffins and cookies in my time…but these chocolate-y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!). The “Best Banana Bread” (made as muffins) was also a hit.

Saucy BBQ Chickpeas & Green Beans

Saucy BBQ Chickpeas & Green Beans

I’ve hardly scratched the surface of the “Dinnertime” section. The Saucy BBQ Chickpeas & Green Beans is deceptively simple but the easy homemade BBQ sauce really makes it special. I loved it stuffed into a sprouted wheat wrap with a few chunks of avocado. The Hummus Tortilla Wraps and Ultimate Teriyaki Stir-Fry are also real game-changers for me for busy weeknights. Both super quick and delicious.

Lentil Pumpkin Seed Pie with Lemon Tahini Sauce
Lentil Pumpkin Seed Pie with Lemon Tahini Sauce

Most recently I tried the Lentil Pumpkin Seed Pie. This has a lovely chewy, nutty texture and makes a really satisfying meal served with Lemon-Tahini Sauce, Sweet Potato Fries (I’ll have to try Dreena’s Balsamic-Glazed Seasoned Yam Fries next time…) and broccoli or another green veg.

I’ve been remarkably restrained with delving into the Sweet Treats section. Not that all the puddings, cookies, bars, ice cream and cakes aren’t incredibly enticing! I did love the Peanut Butter Pudding with Berrylicious Swirl and the leftover berry sauce was lovely stirred into non-dairy yogurt too.

The book’s publishers, Ben Bella Vegan, have kindly allowed me to share the recipe for the Double Chocolate Orange Banana Muffins. Hope you enjoy them as much as me!

PrintDouble Chocolate Orange Banana Muffins

Yield: 11-12 Muffins

Ingredients

  • 1-1/2 cups whole-grain spelt flour
  • 1/2 cup almond flour (see note for nut-free option)
  • 1/4 cup cocoa powder
  • 1-1/2–2 teaspoons orange zest (from 1 large or 2 small oranges)
  • 1/4 rounded teaspoon sea salt
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup pureed overripe banana (see note)
  • 1/2 cup freshly squeezed orange juice (from 1 large or 2 small oranges)
  • 1/2 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/4 cup nondairy mini or regular chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F. Line 11–12 cups of a muffin pan with large cupcake liners.
  2. In a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking soda.
  3. In a medium bowl, combine the pureed banana, orange juice, maple syrup, and vanilla extract.
  4. Add the wet mixture to the dry, then add the chocolate chips and stir through until just well combined (don’t overmix).
  5. Ladle the batter into the cupcake liners and bake for 17–19 minutes, until a toothpick or skewer inserted in the center comes out clean.

Notes

Banana Note: If you have an immersion blender, puree about 2 large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you are a little shy with the measure, use applesauce to make up the difference!

Nut-Free Option: If you’d like to make these nut-free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flour. They won’t be quite as moist, but will still have lovely flavor and texture!

Reprinted from Plant-Powered Families by Dreena Burton, with permission of BenBella Vegan.

3.1http://www.coconutandberries.com/2015/06/29/plant-powered-families-review-double-chocolate-orange-banana-muffins/

Hopefully I’ve convinced you that if you don’t have the book yet, to get yourself a copy asap! Although it’s written with families in mind, you definitely don’t have to be cooking for children to get a lot out of it. Every time I pick it up I seem to find a new little nugget of information, a fun serving suggestion or useful tip.

I honestly want to make ALL the recipes but next on my list to try are: Thick ‘n’ Hearty Tomato Sauce, Tofu in Cashew Ginger Sauce, Red Lentil Hummus, Apple Pie Chia Pudding, Vanilla Bean Chocolate Chip Cookies, Chocolate Sweet Potato Cake.

N.B. All photos in this post are my own. See the “Look Inside” feature on Amazon for sample images from the book

Have you got your copy yet? What recipes have you been enjoying so far? Or, if you haven’t got the book yet, which recipe most tickles your fancy?

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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