Coconut Water Vinegar Recipes

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


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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Tangy Steak

Tangy Steak
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Combine all ingredients except steak and boil briefly. Pour hot over the steak and marinate overnight or 24 hours in refrigerator.

When you are ready to cook, sear both sides of the steak in the oil over medium-high heat. Reduce to medium heat and cook for up to 30 minutes (6 minutes per side for rare), turning as needed.

Serve with Mango Chutney or your favorite sweet condiment. If you prefer less texture to your meat, pound the meat before marinating for fork tender steak.

*You could use this marinade for any steak you want.

Recipe submitted by Kay, Mustang, OK

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Coconut/Olive Oil Italian Dressing

Italian Dressing
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Whisk all ingredients together and serve over your favorite salad.

By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.

Recipe submitted by Mavis, Williston, ND

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Coconut Barbecue Sauce

Coconut Barbecue Sauce
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Combine all ingredients in cooking pot. Bring to boil over medium-high heat, stirring occasionally. Boil one minute. Lower temperature and simmer for 20-30 minutes uncovered. Strain out onion bits if desired.

Store in refrigerator for up to 10 weeks.

Note: Seasonings can be adjusted to taste.

Recipe submitted by Karen, Dade City, FL

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Zesty Dinner Salad

In a large serving bowl, combine all wet ingredients and whisk together. Toss in cheese, spinach, and coconut.

This salad goes well with chicken dinners.

Recipe submitted by Jonathan, Stevens, PA

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Coconut Flour Meatloaf

meat loaf
example photo shown

In large bowl, slightly beat egg. Then add everything else except for the ground beef. Stir everything together until well mixed. Next incorporate ground beef. Form into loaf in the middle of a 9×13 pan. Bake at 350 for about 35 minutes or until well done.

Recipe submitted by Kerri, Keller, TX

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Garlic Vinaigrette

Garlic Vinaigrette
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Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!

Note: The longer this dressing sits the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.

Recipe submitted by Sarah, Milwaukee, WI

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