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Coconut Entrée Recipes

Stir Fry Bok Choy and Kale

Stir_Fry_Bok_Choy_and_Kale
Stir Fry Bok Choy and Kale
photo by recipe author

 

Servings: 1-2
Preparation Time: 15-20 minutes

  • 2 teaspoons coconut oil
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 3 cups fresh kale and bok choy, chopped
  • 1 tomato, diced
  • 1 bunch green onion, chopped
  • 1 tablespoon fermented soy sauce

Heat coconut oil in a skillet over medium low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes and photos here!

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Italian Beef Soup

Italian_Beef_Soup
Italian Beef Soup
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 1/2 pound ground beef, bison or turkey
  • 2 tablespoons coconut oil
  • 1 cup carrots, diced
  • 1 cup cabbage, diced
  • 1 cup kale, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onion, diced
  • 1/2 cup brussel sprouts, chopped
  • 2 teaspoons fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon basil
  • 2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Red Wine Grass-fed Bison Roast

Red_Wine_Grass_fed_Bison_Roast
Red Wine Grass-fed Bison Roast
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours

  • 1 tablespoon coconut oil
  • 1 large bison roast
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1/2 cup water
  • 1 cup red wine

In a slow cooker, add coconut oil and spread over bottom and sides of cooker. Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Hawaiian Breakfast Hash

Hawaiian_Breakfast_Hash
Hawaiian Breakfast Hash
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 4 slices uncured turkey bacon
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon coconut oil
  • 2 cups pineapple, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cinnamon

In a large skillet, cook turkey bacon on both sides for about 5-8 minutes each or until crispy and cooked through. Remove bacon from skillet and place on a plate lined with a paper towel to absorb any excess grease. Add diced potatoes to skillet with coconut oil. Saute about 15 minutes, stirring frequently. Add in pineapple, salt, pepper, chili powder, paprika and cinnamon. Break bacon into pieces and add to skillet. Saute for about 5-8 minutes or until potatoes are slightly crispy. Serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy Free Thai Red Chicken Coconut Curry

Dairy_Free_Thai_Red_Chicken_Coconut_Curry
Dairy Free Thai Red Chicken Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups coconut milk*
  • 2-3 tablespoons olive oil or coconut oil
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon crushed black pepper
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 onion, finely chopped
  • 3-5 brocolli florets
  • 1-2 carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon curry powder
  • 1 bunch cilantro, chopped

Thai Gravy:

In a medium bowl combine red curry paste and fish sauce with fresh coconut milk. Stir well, until smooth.

Chicken:

Heat a pan on medium high heat. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until tender. Remove chicken to dish along with liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro, mix well and remove from heat. Serve with rice.

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

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Grass-fed Sweet and Sour Meatballs

Grass_fed_Sweet_and_Sour_Meatballs
Grass-fed Sweet and Sour Meatballs
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

  • 3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
  • 3/4 cup coconut pulp (leftover from making homemade coconut milk*)
  • 1 large organic carrot, finely shredded (about 1/3 cup)
  • 1 large organic egg
  • 1 tablespoon Vital Proteins Beef Gelatin
  • 3 cloves garlic, pressed
  • 1/2 small onion, very finely minced
  • 1 teaspoon Himalayan Pink Salt

For frying meatballs:

Sauce:

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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