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Gluten Free Entrees Recipes

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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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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Apple Chicken Stir-fry

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Coconut Shrimp and Rice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Spicy Coconut Fish

  • 2 tablespoons coconut oil
  • 1 lb fresh fish fillets
  • cayenne pepper to taste
  • salt
  • 1 onion – diced
  • 2 cloves garlic – minced
  • 2 tablespoons Coconut Cream Concentrate
  • 1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Nourishing Chili

Nourishing Chili
stock photo

Serves 8

Garnish options:

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

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Coconut Chicken Curry Stir-fry

Chicken Curry Stir-fry
stock photo

  • 3 Tablespoons coconut cream concentrate (or more)
  • 1 cup water
  • 1/4 cup plain yogurt
  • 5 stalks cilantro (or to taste)
  • 1 1/2 Tablespoon curry powder
  • 2 large cloves fresh garlic
  • chunk of fresh ginger to taste
  • 1 1/2 teaspoon Himalayan salt
  • 2 Tablespoons coconut oil (plus 2 more for browning)
  • 1/4 cup dried coconut flakes
  • 1 lb cubed white meat (chicken or turkey)
  • 2 cups broccoli
  • 1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!

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