Coconut Side Dish Recipes

Italian Garlic Green Beans with Coconut Oil

Italian_Garlic_Green_Beans_with_Coconut_Oil
Italian Garlic Green Beans with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1/4 cup balsamic vinegar
  • 1 teaspoon raw honey
  • 2 tablespoons coconut oil
  • 1 pound green beans, trimmed
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Easy Gluten Free Salmon Cakes

Easy_Gluten_Free_Salmon_Cakes
Easy Gluten Free Salmon Cakes
photo by recipe author

 

Servings: 10+ small cakes
Preparation Time: 40 minutes

  • 14.75 ounces wild-caught canned pink salmon
  • 3 large eggs
  • 2-3 tablespoons coconut flour
  • fresh cilantro
  • fresh spinach, chopped
  • 1-2 teaspoons garlic, minced
  • coconut oil, for pan

Place salmon on a plate and mash evenly.

Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.

Heat up coconut oil in a pan, on medium heat.

Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here! 

Hotdog Roll-ups with Coconut-Chili Dip

Hotdog_Roll_ups_with_Coconut_Chili_Dip
Hotdog Roll-ups with Coconut-Chili Dip
photo by recipe author

 

Servings: 12 mini-bite size
Preparation Time: 45 minutes – 1 hour

  • 1 1/4 cups organic all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon organic sugar
  • 1/4 teaspoon dried oregano, optional
  • 6 tablespoons filtered water
  • 1 tablespoon coconut oil, melted
  • 2 organic beef hot dogs
  • 2 tablespoons coconut cream concentrate
  • 1 tablespoon chili sauce
  • 2 teaspoons organic ketchup

Hotdog Roll-ups:

Measure the flour, baking powder, salt, sugar and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.

Stir until dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.

Divide the dough to 6 pieces. Flatten each piece into long strips, cut in half making 12 strips.

Slice hot dog (lengthwise and/or crosswise) to 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.

Bake in a 400° F preheated oven for 15-20 minutes or until lightly browned.

Coconut-Chili Dip:

Whisk coconut cream concentrate, chili sauce, and ketchup in a small dish until smooth.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes here!

Hawaiian Breakfast Hash

Hawaiian_Breakfast_Hash
Hawaiian Breakfast Hash
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 4 slices uncured turkey bacon
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon coconut oil
  • 2 cups pineapple, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cinnamon

In a large skillet, cook turkey bacon on both sides for about 5-8 minutes each or until crispy and cooked through. Remove bacon from skillet and place on a plate lined with a paper towel to absorb any excess grease. Add diced potatoes to skillet with coconut oil. Saute about 15 minutes, stirring frequently. Add in pineapple, salt, pepper, chili powder, paprika and cinnamon. Break bacon into pieces and add to skillet. Saute for about 5-8 minutes or until potatoes are slightly crispy. Serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Asparagus Hash

Asparagus_Hash
Asparagus Hash
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1 cup potatoes, diced
  • 1 cup vegetables, diced (zucchini, turnips, etc.)
  • 1/2 cup asparagus, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Veggie Tot Patties

Veggie_Tot_Patties
Veggie Tot Patties
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 1 cup broccoli florets, finely chopped
  • 1 cup zucchini, finely shredded
  • 1 cup yellow squash, finely shredded
  • 1 cup cauliflower florets, finely chopped
  • 1 large potato, peeled and finely shredded
  • 1 teaspoon garlic, minced
  • 1 egg 
  • 1/3 cup almond flour*
  • 1/4 cup arrowroot starch
  • 2 tablespoons coconut flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill weed
  • 2 tablespoon coconut oil for frying

Almond Flour:

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

In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper and dill. Blend together using a fork.

In a large skillet, heat coconut oil over medium heat.

Form vegetable mixture into little patties and pan fry for about 6-8 minutes on each side or until crispy.

Place cooked patties on a plate lined with a paper towel to drain off any excess oil. Serve with guacamole and sour cream or mayo, if desired.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes here!

Blooming Onion

Baked_Blooming_Onion
Blooming Onion
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 red onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coconut oil, melted
  • pinch salt
  • pinch pepper
  • pinch rosemary

Cut an onion five times down the middle until you get 1 inch from the bottom of the onion then splash on the balsamic vinegar, coconut oil, salt, pepper and rosemary.

Broil in the oven at 400° F for 15-20 minutes. Serve hot.

Note: Some ovens have broil settings which are adjustable, however if your oven has a predetermined broil temperature then you may place your pan with the onion on the middle rack and monitor carefully until done. (Onion should be soft and translucent but not mushy.)

Emerald from Uki won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Mozzarella Stuffed Breadsticks

Gluten_Free_Mozzarella_Stuffed_Breadsticks
Gluten Free Mozzarella Stuffed Breadsticks
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup boiling water
  • 8  6″ long strips mozzarella cheese

Pre-heat oven to 400° F.

Mix the dry ingredients in a bowl, combine well. Add butter and eggs, mix thoroughly until the mixture looks like breadcrumbs.

Boil water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.

Cut the dough into eight pieces. Take each piece and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches. Place a mozzarella cheese strip in the center of the rolled dough and cover it with the dough like a parcel wrapping. Make sure all the edges are sealed.

Place the breadsticks on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!