Indian Veg Pulao

Indian Veg Pulao
Indian Veg Pulao
photo by recipe author


Servings: 4
Preparation Time: 30 minutes

  • 1 cup basmati rice
  • 1 onion
  • 10 french beans
  • 1 carrot
  • 1 cup peas
  • 2 tablespoons fresh grated coconut  or dried shredded coconut
  • 1 green chili
  • 1 inch raw fresh ginger
  • 2 cloves garlic
  • 1 tablespoon coriander
  • 1 inch cinnamon
  • 3 cloves
  • 3 cardamom pods
  • 1/2 teaspoon cumin
  • 1 tablespoon coconut oil
  • 1 tablespoon ghee
  • 3 cups pure water
  • salt to taste

Wash the rice, drain the water and keep it aside.

Cut the vegetables into small pieces.

Grind coriander, coconut, green chili, garlic and ginger to a paste.

Melt coconut oil and ghee in a pan: add cardamom, clove, bay leaf, cumin and cinnamon. As it sizzles, add the onion and sauté for two minutes. Once the onion is translucent, add beans. After a minute, add carrot pieces, peas, and soaked rice then sauté.

Now add the ground paste to it. Sauté for two minutes. Add water and salt, stir. Close the lid and allow to cook until done. (You can also cook it in a pressure cooker for 10-15 minutes. Remove it once the pressure releases by itself.)

Jayashree from Bellary, India won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate Sticky Rice (Champorado)

Chocolate Sticky Rice (Champorado)
photo by recipe author


Servings: 6
Preparation Time: 30-40 minutes

Thoroughly rinse rice. Place in a pot and cover with water. Set on medium heat. When water starts boiling, start stirring. Keep stirring and adding more water until almost cooked. Stir in the coconut oil and cocoa powder.

Then, add in the honey or maple syrup, salt, cinnamon and vanilla, mixing well.

Turn stove on low and simmer until rice is cooked.

Can be eaten hot or cold.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author


Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Chicken Fried Rice

Gluten Free Coconut Banana Pancakes Recipe photo

Chicken Fried Rice (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

  • 2 pounds chicken breasts
  • ¼ cup coconut oil
  • 2 cups diced onion (or 2 small/ 1 large onion)
  • Himalayan Salt, to taste
  • 3 cups dried rice, pre-cooked according to package directions
  • 12-16 cloves garlic, pressed
  • 8 free range eggs
  • 1-2 tablespoons organic fermented soy sauce – to taste
  • 2 teaspoons toasted sesame oil
  • Freshly grated ginger (to taste)
  • 40 oz frozen mixed vegetables of choice
  • Black Pepper, to taste
  • Chopped green onions (optional)
  • Drained baby corn (optional)
  • Black or white sesame seeds, to taste (optional)

1. Cut up your chicken into small cubes (½ to 1 inch pieces).

2. In an 8 quart enamel cast iron pot (or wok), add your coconut oil, onions and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), then cook those down for about 4 minutes first, then add chicken.

3. Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

4. Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5-10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

5. Add your cooked rice, soy sauce and sesame oil. Stir to completely combine. Done!

6. Portion out your servings and top with chopped green onions and sesame seeds, if desired. Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

Recipe can easily be cut in ½ or quartered for desired servings.

You can omit chicken breasts on nights when you 1. don’t have any or 2. need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Coconut Chicken Stroganoff

Coconut Chicken Stroganoff Recipe photo

Coconut Chicken Stroganoff (photo by recipe author)

Servings: 4 – 6
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 pound chicken, chopped into bite sized pieces
  • 2 cups chicken broth
  • 2 chicken bouillon cubes
  • 8 oz cream cheese
  • 1/4 cup coconut flour

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth, salt to taste. Serve over rice or pasta.

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

Gluten Free Brownie Pudding

 Gluten Free Brownie Pudding Recipe photo

This brownie pudding took me a few tries to get just right. The first time it turned out to be more of a soft, and very fudgy brownie that had a little too much butter. Not bad, but not at all what I wanted. It was gone by morning. I’m still not entirely sure what precisely went wrong (probably more than one thing) but I blame the water. Basically, the water for the water bath was too hot, and the dessert baked faster than it should have.

I debated on what to do on the next attempt, besides reduce the heat of the water. It was indeed insanely rich…but was it too rich? The fact that it was so easily over-baked past the pudding stage means it’s pretty finicky, and finicky, equals many failed first-time attempts, and many failed attempts means many grumpy people. No one wants that. With that in mind, I made the decision to incorporate the technique used to make pudding cake: boiling water on top of the batter. This would ensure that there would definitely be pudding, and less chance of over-baking the dessert into brownies (not exactly a bad result, but not what we want). The only potential con was that it wouldn’t be as rich.

Nix that idea. What resulted was a strange pudding layer that didn’t stay in pudding form very long. Plus, the brownie part wasn’t as fudgy and smooth. I didn’t like it, and it did take longer than the first to disappear.

Finally at the third try, I decided what the batter needed was more of a reason to stay custard-y, much like a flourless chocolate cake. That meant more egg. So, with one extra egg added, baking time watched closely, and the water at the heat of half a tiny volcano, I gave it a third go. It was perfect. However, I attribute the success more to the water and the baking time; the egg is merely a luxury addition that acts as a safety net for the pudding texture. In order for this recipe to turn out, you must use the amount of eggs called for in the recipe.

Enjoy everyone!

 Gluten Free Brownie Pudding Recipe photo
Gluten Free Brownie Pudding Recipe
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF. Grease a 2 quart baking dish with coconut oil.

Melt butter over low heat. Set aside to cool. Mix flours together.

Beat eggs and sugar with an electric mixer on medium speed until thick and slightly lighter in color – 1-2 minutes. Add cocoa, vanilla and flour mix. Mix well. Slowly pour butter in while mixing at low speed until well combined.

Pour mixture into prepared dish, place into a 9×13 inch pan and fill pan with hot tap water to come about half way up the sides of the quart dish. Bake in preheated oven for 30-40 minutes. Edges should be firm but middle should jiggle and look very underbaked.

Cool and serve with freshly whipped cream, ice cream or as is.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Curry Chicken Meatball Soup

 Coconut Curry Chicken Meatball Soup Recipe photo
Coconut Curry Chicken Meatball Soup Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10

  • 1 bunch green onions
  • 8 oz mushrooms, shiitake or button
  • 1 lb ground chicken breast
  • 1/2 pastured egg, beaten
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 14 oz full fat coconut milk*
  • 1/2 cup chicken broth (preferably homemade)
  • 1 tablespoon organic fermented soy sauce
  • 1 1/2 tbsp red curry paste
  • 1 1-2 inch piece of peeled fresh ginger

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and salt in a bowl.

Form the meat into desired size meatballs and place in the bottom of the crockpot.

Combine the coconut milk, broth, soy sauce and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to. It may not be as soupy, but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

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

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Carrot Soufflé

Carrot Souffle Recipe photo
Carrot Souffle Recipe
photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1. Preheat oven to 350 ºF.

2. Oil/butter a 2 quart baking dish.

3. Cook carrots in boiling water for 10-15 minutes until very tender; drain.

4. Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. Can also use a potato ricer.

5. Add remaining ingredients and process until mixed.

6. Spoon into prepared pan.

7. Bake for 40 minutes. Souffle should be puffed and set.

Recipe submitted by Katei, Cincinnati, OH

Submit your recipe here!