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Coconut Baked Chicken

1 pastured cut up chicken*
virgin coconut oil, melted
1 egg
salt and pepper to taste
1 cup whole grain flour
½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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Amaranth Whole Wheat Muffins

stock photo

½ cup whole wheat pastry flour
1 cup organic amaranth flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup water mixed with 1.5 tablespoons coconut cream concentrate
1 teaspoon vanilla
¼ cup coconut oil
¼ cup honey
½ cup organic raisins
½ cup chopped almonds or ¼ cup almonds and ¼ cup hazelnuts

Preheat oven to 350°F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder and salt.

In another bowl, beat egg, water with coconut cream concentrate, vanilla, oil and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX

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No Dairy & Gluten Free Mock Lemon Cheesecake

example photo shown with strawberries

This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful dessert centerpiece!

Crust Ingredients:

1 cup shredded coconut
1 cup macadamias
2 cups pitted dates

Filling Ingredients:

3 cups cashews
¾ cup coconut oil, melted
¾ cup agave nectar
¾ cup fresh lemon juice
½ cup water
¼ teaspoon vanilla, optional

To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a spring form pan with a spoon.

To prepare the filling:
Place all ingredients into a blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.

Pour filling ingredients over crust. Cover and freeze for 2 hours then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover pie in the freezer.

Recipe submitted by Mary, San Antonio, TX

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Coconut Flour Gravy

stock photo

3 tablespoons coconut oil
5 tablespoons coconut flour
1 ¼ cups water, beef or chicken broth
1 teaspoon salt
1 teaspoon sesame oil – optional

Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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Garden Breakfast

1 tablespoon coconut oil
1 tablespoon butter
Sliced onions
Fresh jalapeno peppers
2 eggs
½ an egg shell of water
½ cup shredded cheese

Heat coconut oil and butter in a frying pan and sauté desired amount of onions and peppers until onions are crispy. Add eggs and water. Sprinkle your choice of cheese on eggs and cover pan. Flip the eggs when almost cooked to your desired amount of doneness.

What an incredible breakfast! I have my own garden and this is my breakfast almost every day in the summer.

Recipe submitted by BJ, Ashby, MN

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Chocolate Avocado Pudding

Photo by Jeremiah Shilhavy

2 ripe avocados
½ cup raw honey*
½ cup organic cocoa powder*
2 tablespoons coconut oil, melted*
1 teaspoon organic vanilla extract

Mash the avocados and then puree in blender. Add remaining ingredients and blend until smooth and glossy.

Will not last long, very yummy!

*These measurements may be adjusted to your taste or as needed.

Recipe submitted by Ann, Green Bay, WI

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Tropical Cocktail

Photo by Jeremiah Shilhavy

Serves 2

150 ml water
1 1/2 tablespoons coconut concentrate
1/2 cup frozen mango
1 ripe banana
120 ml orange juice
1 teaspoon lime juice
3 tablespoons vanilla yogurt
2 tablespoons coconut oil, liquefied

Mix water and coconut cream concentrate together until well blended.

Put everything except oil in a blender and process until you get a smooth texture of a drink then add oil and process again. You may add 3 drops of stevia to give sweeter taste. Especially good for a hot sunny day!

Recipe submitted by Tanya, Austin, TX

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Homemade Chocolate

Homemade Chocolate Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

¼ cup Gold Label Virgin Coconut Oil
¼ cup Expeller Pressed Coconut Oil
6 tablespoons cocoa
2 tablespoons maple syrup
2 teaspoons vanilla
dash of salt

Melt oil if needed. Combine all ingredients and mix well. Pour into molds, about 1 tablespoon each. An ice cube tray works well. Place in the fridge or freezer. Sets up in about 10-15 minutes.

This chocolate has been success any time I offered it.

Recipe submitted by Tony, Arvada, CO

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