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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies recipe photo
Gluten Free Coconut Flour Chocolate Chip Cookies

Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

Preheat oven to 375 degrees F.

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

Recipe submitted by Mara, Hoffman Estates, IL

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Coconut Oil Vinaigrette Coleslaw

Coconut Oil Vinaigrette Coleslaw

Photo by Recipe Author

  • 1/2 cup red wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/8 cup coconut oil, liquefied
  • 3/8 cup virgin olive oil
  • 10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)
  • 1/8 cup roasted, salted, shelled sunflower seeds

Whisk vinegar, honey, salt and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss then add the sunflower seeds, mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe submitted by Ann, Omaha, NE

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Borek

Börek made with grass-fed ground beef and organic coconut oil recipe photo
Börek made with grass-fed ground beef and served with goat’s milk yogurt and vegetables

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Börek (sometimes spelled “borek” or “burek”) is a “meat pastry” dish that is popular in Turkey. This is a slightly adapted version (no feta cheese) that is great for our grass-fed ground meats (beef and bison).

Servings: 4-6

Preparation time: 12 minutes

Preheat oven at 375 degrees F.

On a large pan sauté onion with about 3 tablespoons coconut oil. After 1 minute add ground meat, garlic, powder, salt and pepper. Sauté together till the meat becomes lightly brown. Set aside.

In a medium bowl beat the eggs and water together to make an egg wash. Set aside.

Grease the bottom and sides of a large baking dish with additional coconut oil. Place half of one filo dough sheet into the baking dish to cover bottom, leaving the other half overlapping the side. Brush with egg wash and lay the other half on top. Brush the top with more egg wash and repeat with 1 more sheet (lay half on top, brush with egg wash, lay other half on top, brush with egg wash). This should give you 4 layers of the filo dough from two sheets, with each sheet folded over to make the 4 layers. This makes your base before adding the layers of ground meat.

Spread out about one third of the cooked meat on top of this base. Take another sheet of filo dough and place half of the sheet on top of the meat and brush with egg wash. Lay the other half on top and brush with egg wash again. Top with about another third of the ground meat and then repeat this again to make three layers of ground meat from 3 sheets of filo dough, with the last folded-over filo sheet serving as the “top.”

Bake in preheated oven for 30-35 minutes or until the top is golden brown.

Brush borek with coconut oil once done. Loosen the edges with a butter knife for easy cutting and serving. Cut into squares.

Serve with yogurt and vegetables as side dish. Enjoy!

Submitted by Marianita Shilhavy

Vanilla Coconut Cream Candy

Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate recipe photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Sarah Shilhavy.
Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes

Servings: 30 pieces about 1/2 inch thick

Slightly warm the coconut cream concentrate over a bowl or pan of hot water until it can be stirred.

Stir in the honey, vanilla and chopped nuts into the coconut cream concentrate until well mixed.

Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.

Recipe submitted by Annette, West Monroe, LA

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Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges. Prepared by Sarah Shilhavy. Photo by Jeremiah Shilhavy, all copyrights reserved.
Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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Chocolate Coconut Peanut Butter Balls

Chocolate Coconut Peanut Butter Balls made with coconut flour recipe photo
Chocolate Coconut Peanut Butter Balls

Photo by Ann M Huddleston

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough-like consistency.

Add more peanut butter or flour to get the right consistency.

Roll into balls – size of your choice and put on foil.

Melt the chocolate chips with coconut oil – if you want to have the Peanut Butter Balls completely covered with chocolate, double the chocolate and coconut oil. To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you’d like. To completely cover them, throw the balls in the chocolate and remove with spoon- cool on foil. Refrigerate if your house is hot but let warm up a bit before eating.

Recipe submitted by Ann M Huddleston

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Gluten-Free Pizza


Gluten Free Pizza with Gluten Free Pizza crust
Gluten Free Pizza

Gluten Free Pizza Crust Recipe Photo
Gluten Free Pizza Crust – no toppings
Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy

Makes 2-4 servings

  • gluten free pizza crust (see recipe)
  • pizza sauce
  • whole milk organic mozzarella cheese, shredded
  • sliced mushrooms
  • sliced olives
  • parmesan cheese

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Prepare the pizza crust (see recipe).

Spread pizza sauce on crust and sprinkle with a little mozzarella cheese on. Add mushrooms and olives and top with more mozzarella and parmesan cheese.

Broil pizza for about 2 minutes or until cheese is melted and bubbly. Slice and serve.

Submitted by Sarah 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

Marinade:

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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