Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Chicken Adobo

Chicken Adobo with organic coconut oil and coconut water vinegar recipe photo
Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Gluten Free Fried Chicken

Gluten Free Fried Chicken Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy


1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Coconut Oil Vinegar Salad Dressing

Coconut Oil Vinegar Salad Dressing
stock photo

Although coconut oil sets up when cooled I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and compliments the taste of the salad components without over powering them. Delicious!

Place coconut oil into a small metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.

To thin mixture place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy and when it becomes slightly warmer then room temperature it can be tossed easily with chilled greens.

Recipe submitted by Elizabeth, Atlanta, GA

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