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A strawberry-pineapple smoothie is topped with blueberries, raspberries, almonds, and granola in this tasty berry smoothie bowl.
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These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
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A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves.
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This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
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A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.
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Rosemary and cranberry crisps made in the food dehydrator are naturally gluten-free, loaded with fruits and vegetables, and kid-friendly.
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Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.
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Tender chicken in a creamy, spicy tomato and coconut milk sauce! Serve over jasmine rice.
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Get Tropical Roadie Bars Recipe from Food Network
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A carrot cake using two jars of junior baby food carrots.