Coconut Oil Recipes

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
photo by recipe author

 

Servings: 4 (2 soft tacos per person)
Preparation Time: 25-30 minutes

  • 6 chicken tenderloins
  • 1 tablespoon coconut oil
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 whole jalapeno pepper, grated
  • 1 cup chicken broth*
  • 1 large lime, zested and juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1-2 minutes. Remove from heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Since ancient times, salt has been the principal source of income for people living in those remote regions. Because food preserved in salt retains its nutritional properties for several months, Himalayan people use it to keep fish and meat all year long. They also use it as a currency in trading. For centuries, once a year in springtime, the Himalayan people have been transporting the salt to the Nepalese valleys for trade. Heavily burdened yaks carry the salt, traveling along narrow sloping paths, often these paths have been carved in cliffs. Once they have arrived at their destination, the salt is traded for cereals, which is the staple of the diet for these Himalayan salt traders. It is easy to understand why salt has always been so precious for mankind.

Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing

Medjool Dates Peanuts and Cabbage Salad with Citrus Dressing
Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing
photo by recipe author

 

Servings: Approx. 8 (serving sizes may vary)
Preparation Time: 20-25 minutes

  • 1 head purple cabbage, finely sliced
  • 1 cup fresh lemon juice
  • 1/2 head cilantro (about 3/4 cup), chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar with mother
  • 1/2 cup peanuts, chopped
  • 16 Medjool dates, chopped
  • 1/2 cup coconut oil, melted
  • 1 tablespoon honey, melted
  • salt to taste

In a large mixing bowl combine all ingredients, except coconut oil and honey, stir well.

In a small saucepan melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

Recipe and photo by Orissa. Submit your creative coconut recipes and photos here for a chance to win $50!

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Coconut Chocolate Chip Zucchini Bread

Coconut Chocolate Chip Zucchini Bread
Coconut Chocolate Chip Zucchini Bread
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

Preheat oven to 350° F.

In a large bowl combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a smaller container.

In the meantime, add the apple butter, honey, and yogurt to egg mixture and mix to combine. Mix in the melted coconut oil until all is well combined and set aside.

Shred zucchini to get about 1 1/2 cups, can be a little more (about 1 1/2 small zucchinis).

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5 loaf pan and smooth top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temps can vary – it might take a bit longer or shorter, watch carefully.

Cool in pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Type 00 Flour. Buy it here. “The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!”

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No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes

No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Lightly toast coconut flakes and allow to cool. Lightly toast almond slices and allow to cool.

Mix and gently heat coconut oil, maple syrup, honey, sugar and cocoa powder, over low heat until well combined. Be careful not to scorch the cocoa powder. Turn heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan, lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

Maxine from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Basil Mushroom Grass-fed Ground Beef Meatballs

Basil Mushroom Grass-fed Ground Beef Meatballs
Basil Mushroom Grass-fed Ground Beef Meatballs
photo by recipe author

 

Servings: about 15 meatballs
Preparation Time: about 30 minutes

  • 1 pound grass-fed ground beef
  • 1 egg
  • 3/4 cup mushrooms, finely chopped
  • 1 small onion, chopped finely
  • 1 clove garlic, minced or pressed through garlic press
  • small handful fresh basil, minced finely (about 1 tablespoon minced)
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon coconut oil

Mix all ingredients together, except coconut oil. Form into meatballs.

Heat skillet and add coconut oil. Brown meatballs in coconut oil on medium-high heat.

Place browned meatballs in baking dish. Bake at 425° F for about 15 minutes, or until done.

Enjoy plain or serve with your favorite red sauce.

Recipe by Lynelle. Image by Orissa. Submit your recipes and photos here for a chance to win $50!

Creamy Turmeric Lemonade

Creamy Turmeric Lemonade
Creamy Turmeric Lemonade
photo by recipe author

 

Servings: Two 8 ounce glasses
Preparation Time: 5-10 minutes

Combine all ingredients in a high-speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Serve with a fresh lemon slice.

Recipe by Lynelle. Image by Orissa. Submit your creative coconut recipes and photos here for a chance to win $50!

Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here!

Split Pea Vegetable and Chicken Sausage Soup

Split Pea Vegetable and Chicken Sausage Soup
Split Pea Vegetable and Chicken Sausage Soup
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups homemade chicken broth*
  • 2 cups peeled and diced russet potatoes
  • 2 cups green split peas, rinsed
  • 2 teaspoons dried marjoram
  • 2 teaspoons Himalayan salt
  • ¾ teaspoons black pepper
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • 1 ½ cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Heat coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7-8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring soup to a boil, then reduce heat to low-medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper if needed before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos for a chance to win $50!