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Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Pineapple Coconut Smoothie

It was downed so fast, I didn't have time to snap a picutre of it!


For 1 Serving(s)


  • 2 tablespoon(s) coconut, plus extra
  • 1 (6oz) container pina colada yogurt
  • 1 cup(s) diced fresh, frozen or canned pineapple
  • 1/2 cup(s) almond milk
  • 4 ice cubes

Pineapple Coconut Smoothie Directions

  1. Spread coconut on a parchment or wax paper-lined baking sheet and bake for about 5 mintues in a 350-degree F oven, or until lightly browned, Remove, save a sprinkle for the top and add with remainder ingredients in a blender, pulsing until smooth. Serve immediately with toasted coconut sprinkled on top.