Nourishing, DELICIOUS and hearty without being heavy, this easy to make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!
Servings: 4
Preparation Time: 30 min
1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
4 servings rice pasta, any style, prepared to package directions
Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine and allow to absorb into veggies. Add mushrooms, salt and pepper and more coconut oil as needed.
When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.
Serve over rice pasta sprinkle with organic shredded Italian cheese.
In a small bowl, whisk together coconut flour, oatmeal, light coconut milk, egg, and salt.
Over medium heat, heat 1 teaspoon coconut oil in a pan. Add 1/4 of the coconut flour mixture to the pan, and cook until bottom is set. Flip and cook until other side is done as well.
Remove from the pan to a plate and repeat for the rest of the batter. Top with grass-fed butter, organic maple syrup, and shredded coconut.
This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so and it was still the best tuna I’d ever tasted. Instantly my new go-to recipe. So easy to make and SO delicious!
Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut cream concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium size steaks. Multiply as needed for your desired number of steaks.
Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.
Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2-3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.
Serve immediately with a side of Bhutanese Red or Forbidden Rice and the green veggie of your choice for a super easy, company worthy dinner!
Creamy, delicious and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate and distinctive Forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious tasting treat for all the senses!
1/2 lb sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.
In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in coconut cream. Add garlic and mushrooms, season with salt, pepper and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, season with salt and plenty of pepper to taste.
Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.
Have you checked out Tropical Traditions’ newest product? It’s eggs, soy free eggs at that! Head on over to Grass Fed Traditions and check them out, just click here.
I know what you’re thinking.
Eggs? Seriously? But…won’t they all break during the shipping process?
Nope! We’ve tested (and then tested some more) and the eggs don’t break. The shells are thick and the eggs are very well packaged. But if some do break, Tropical Traditions will gladly refund or reship.
Have I mentioned how amazing these eggs taste?
I think “yum” and “delicious” don’t even begin to describe them.
When you cook them up into scrambled eggs or into an omelet for breakfast, you just can’t help but notice how rich the orange color of the yolks are, and what a bright, cheerful yellow they remain even when cooked. They won’t turn into a tired, pale white-ish yellow when cooked.
Honestly, I think the word that describes them best is flavorful. They’re not bland and on the tasteless side, making you want to load them with something like ketchup to give them some contrasting pizzazz.
With these you appreciate the subtle yet rich, almost delicate creamy flavor. All they really need is some salt and pepper and butter with a bit of coconut oil to bring out and accent the buttery flavor. But if you really like ketchup on your eggs, then be my guest. Drown them all you like. The tang will accent the creaminess even more.
To showcase these high quality eggs make the Mushroom & Red Pepper Mozzarella Omelet recipe below. It’s delicious, cheesy, fluffy and buttery. Enough said.
Mushroom & Red Pepper Mozzarella Omelet
Mushroom and Red Pepper Mozzarella Omelet
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Heat the butter and 2 tablespoons of coconut oil over medium heat in a large skillet until butter begins to bubble. Sauté the mushrooms with a sprinkle of Italian seasoning and garlic powder until caramelized and browned. Remove to a bowl and set aside.
Meanwhile, whisk the eggs and egg yolks together and season to taste with salt and pepper. Add another tablespoon of oil to the pan if needed and heat to a high heat.
Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.
Spread the mushrooms, red pepper and cheese on half of the omelet, reserving a little bit of the pepper and cheese to garnish the top. Fold over in half and transfer to a serving plate. Garnish and eat.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Roasting a chicken is easier then you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1-2 hours to roast, or more. The oven will have something to say about it too.
Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15-20 minutes or so the chicken will start oozing drippings, perfect for basting back on.
And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.
If you want to, cube a few potatoes and roast them with the chicken.
If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.
So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9×13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
1. First you have to make the CocoNUTty part of this dish. Just blend all the ingredients for the Coconut Peanut Butter cottage cheese blend together. I just gave ratios so you can make as little or as much as you want. I made a big batch, and stored it in an empty salsa jar.
2. I put a pot of water to boil and then threw the sweet potato cubes in there, and boiled it for about 4 minutes. Then I threw the brussel sprouts in and cooked it all for another 1-2 minutes. Drain, and set aside.
3. Next, heat oil in a large skillet. Cook the garlic, onions, and mushrooms together. Season lightly with salt and pepper. Increase the heat to high. Toss in the brussel sprouts and sweet potato and dried berries with a splash of balsamic vinegar, and cook over high heat.
4. In the meantime, in another skillet, fry up an egg to your desired doneness. When the brussel sprouts and sweet potato have a bit of sear to them, turn off the heat. Stir in a few dollops of the coconut PB cottage cheese blend; stir to coat.
5. Ladle the hash onto a serving dish. Top with runny egg, sprinkle with cheese, and drizzle more of that Coconut Peanut Butter blend on top.
1/4 cup more water or nut milk only if the batter looks too dry/thick.
Blend first 4 ingredients in a blender. Let this sit for 10 minutes or so while you’re getting the rest of the ingredients together. It will give the flax seeds time to gel, thereby producing an egg-like effect. The apple and banana help with this, too.
Add remaining ingredients and optional add-ins if desired and mix well.
After you have blended the ingredients, fry up the pancakes using 2 tablespoons coconut oil to fry with, about 4 minutes on the first side. Flip over and add 2 more tablespoons coconut oil and fry for 3 minutes or until done.
