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Tangy Coconut-Lemon Chicken Salad

Tangy Coconut Lemon Chicken Salad

photo by recipe author

Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards too, as the dressing is so addicting! We do!

Servings: 2
Preparation Time: 45-60 minutes

Salad:

Coconut oil
1 chicken breast
1 large romaine heart, chopped
Homemade Pico de Gayo
1 large avocado, diced
Tortilla chips

Pico de Gayo:

5-7 roma tomatoes
1 med. green bell pepper
1 large Fuji apple
1 med. yellow onion
1 large handful cilantro, chopped
1 lime, juiced
garlic (to taste)
salt & pepper (to taste)

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder:

2 1/2 teaspoons garlic powder
5 teaspoons dried minced onion (can substitute 2 1/2 teaspoons onion powder)
2 1/2 teaspoons parsley flakes
2 1/2 teaspoons sea salt
2/3 teaspoon dill weed

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantity to always have on hand – plus I use it for many other things!

Coconut Lemon Dressing:

2 eggs
7 tablespoons FRESH squeezed lemon juice
2 teaspoons homemade ranch powder
4 tablespoons Gold Label Organic Coconut Oil, melted (must still have the coconut flavor)

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Organic Coconut Oil, fairly slowly so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still, but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences – we like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store bought lemon juice – best with FRESH squeezed lemon juice.

Salad:

1. Melt 1-2 teaspoons Gold Label Organic Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

2. Assemble salad with chopped romaine lettuce, pico de gayo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing, and top with crunched up tortilla chips.

Recipe submitted by Jodi, Lehi, UT

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Lemon Cranberry Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

7 eggs
1 cup fresh cranberries (I chopped them up in the food processor)
1 lemon, zest and juice
1/4 cup shredded coconut (unsweetened)
1/2 cup melted coconut oil
1/4 cup maple syrup
3/4 cup coconut flour
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon baking powder

Preheat oven to 350 degrees F.

Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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Lemon Garlic Herb Roast Chicken

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

2 cups carrots, chopped into 1 inch chunks
2 cups celery, chopped into 1 inch chunks
1 sweet onion, chopped into 1 inch chunks
1 pound, fingerling potatoes (or whatever potatoes you have available)
1/2 cup melted grass-fed butter and/or coconut oil
1 whole pastured chicken (3-4 pounds), defrosted if frozen
1 lemon, cut into wedges
3 sprigs fresh thyme
2 bay leaves
4 cloves of garlic, roughly chopped
sea salt
black pepper

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half and half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier the skin.

Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or other oven safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside the body cavity. Next, brush or rub the chicken with a couple tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your tastes.

Next, add the chopped veggies around the chicken and then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper and then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375.

Cook the chicken for 1 hour and check the internal temperature. The final temperature in the thigh should be 165°. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe submitted by Jessica, Denver, CO

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Gluten Free Coconut Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 5-10 minutes

1/2 cup butter, more for pans
1/2 cup organic sugar
3 large eggs, lightly beaten
1 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup shredded coconut

Preheat oven to 375 degrees and butter two baking sheets.

In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter. Add the sugar and continue mixing until light and fluffy. Add the eggs and vanilla and mix thoroughly.

In a small mixing bowl, use a whisk to combine the coconut flour, salt and baking soda; whisk vigorously to break up any clumps of flour. Add the dry ingredients to the wet mixture, then stir in the shredded coconut.

Drop by tablespoonfuls onto the greased cookie sheet, one inch apart; bake 8-10 minutes, until the bottoms are golden. Use a spatula to transfer the cookies to a rack to cool.

Recipe submitted by Jennifer, Gainesville, FL

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Gluten Free Chicken Coconu’ggets

photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

2 lb chicken, boneless and skinless – breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil – divided

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Cinnamon Swirl Muffins

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Batter Ingredients:

2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon yogurt
1/2 cup honey

Topping Ingredients:

2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter

Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.

Mix all the topping ingredients in a separate bowl, and drizzle over the muffins. Bake for 20-25 minutes or until golden brown.

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

Recipe submitted by Angie, West Chester, OH

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Coconut-Raisin Bars

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 2/3 cup finely shredded coconut
1/3 cup almond flour*
1 cup flax seed meal
2 tablespoons cinnamon
1 cup raisins
1 1/4 cup Gold Label coconut oil
1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

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

Recipe submitted by Esther, Bremerton, WA

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Gluten Free Mexican Chocolate Coconut Tres Leches Cake

photo by recipe author

Servings: 12
Preparation Time: about 1 hour

Chocolate Coconut Cake:

3/4 cup coconut flour, sifted
1/4 cup cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
10 eggs, separated
1 cup coconut oil or butter
1 cup raw honey
1 tablespoon vanilla extract
1 tablespoon cinnamon

Tres Leches Sauce:

8 oz sweetened condensed milk*
1 14 oz coconut milk** or evaporated milk
1 cup whole milk or cream

Mexican Chocolate Sauce/Frosting:

1 cup dark chocolate
1/2 cup coconut oil or butter
1-3 tablespoons raw honey
1 tablespoon cinnamon
1 teaspoon vanilla
pinch of sea salt
pinch or more of hot chili powder (optional)

Chocolate Coconut Cake:

Set oven at 325 F. Grease a 9×13 pan and dust with coconut flour.

In a small bowl combine the flour, cocoa, sea salt and baking soda. In a large bowl blend together the egg yolks, oil, honey, vanilla and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined).

Put egg whites in a clean glass bowl, sprinkle some lemon juice and beat till stiff peaks form.

Fold egg whites into the batter and be careful not to over mix!

Pour mixture into 9×13 pan and bake for 35-40 minutes. Before taking it out, test it with a knife and if it comes out clean… it is done.

Remove cake from the oven and allow it to cool completely. If desired, turn the cake unto a large plate or keep it in the pan.

Tres Leches Sauce:

Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!

Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.

Mexican Chocolate Sauce/Frosting:

In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt and optional chile. Let it cool. Heavily drizzle it over the cake (if desired) and serve!

If you want it more frosting-like… place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!

* You can make your own sweetened condensed milk with our recipe here.

** For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Marillyn, Britt, IA

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