Side Dish

Spiced Sweet Potato Spirals

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 tablespoon coconut oil
3-4 medium sweet potatoes, peeled and spiral cut
1 small red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin

Heat the coconut oil in a large skillet. Add in sweet potato spirals, onion, and garlic. Add in all of the seasonings and stir well.

Cook over medium heat for about 15-20 minutes or until soft, tossing a few times during cooking.

Serve hot.

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

Italian Garlic Green Beans with Coconut Oil

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1/4 cup balsamic vinegar
1 teaspoon raw honey
2 tablespoons coconut oil
1 pound green beans, trimmed
1 garlic clove, minced
1/4 cup onion, diced
1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

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

Easy Gluten Free Salmon Cakes

photo by recipe author

Servings: 10+ small cakes
Preparation Time: 40 minutes

14.75 ounces wild-caught canned pink salmon
3 large eggs
2-3 tablespoons coconut flour
fresh cilantro
fresh spinach, chopped
1-2 teaspoons garlic, minced
coconut oil, for pan

Place salmon on a plate and mash evenly.

Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.

Heat up coconut oil in a pan, on medium heat.

Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.

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

Veggie Tot Patties

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

1 cup broccoli florets, finely chopped
1 cup zucchini, finely shredded
1 cup yellow squash, finely shredded
1 cup cauliflower florets, finely chopped
1 large potato, peeled and finely shredded
1 teaspoon garlic, minced
1 egg
1/3 cup almond flour*
1/4 cup arrowroot starch
2 tablespoons coconut flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dill weed
2 tablespoon coconut oil for frying

Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper and dill. Blend together using a fork.

In a large skillet, heat coconut oil over medium heat.

Form vegetable mixture into little patties and pan fry for about 6-8 minutes on each side or until crispy.

Place cooked patties on a plate lined with a paper towel to drain off any excess oil. Serve with guacamole and sour cream or mayo, if desired.

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

Savory Roasted Potatoes

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

6 medium potatoes, preferably waxy ones like gold or red
3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
1 tablespoon Italian seasoning (rosemary, oregano, basil, marjoram, thyme)
2 teaspoons Himalayan Pink Salt
2 cloves garlic, pressed
1/4 teaspoon organic cayenne pepper

Preheat oven to 375 ° F.

Chop potatoes into small cubes. In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

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

Colorful Roasted Roots

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 pound tri-colored carrots, whole
1/2 pound white parsnips, sliced in half lengthwise
1 pound red beets, sliced into strips as thick as the carrots
1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
1/2 pound red potatoes, sliced into strips as thick as the carrots
1/2 cup virgin coconut oil
1/4 cup raw honey
1 teaspoon Himalayan Pink sea salt
1/2 teaspoon fresh ground black pepper
fresh arugula, for topping

Pre-heat oven to 375 ° F

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes, or until vegetables are soft and skin is bubbly.

Let cool for 10 minutes.

Top with fresh arugula then serve.

Ciera from Shiner, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Lemon Potato Salad

photo by recipe author

Servings: Approximately 8
Preparation Time: 30-35 minutes

3 pounds organic red potatoes
home made coconut oil mayonnaise*
5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
1 tablespoon organic raw apple cider vinegar
20 leaves fresh organic basil, minced
1/4 organic onion, chopped
3 organic celery stalks, sliced
1/4 jalapeño, de-seeded and very finely diced
sea salt, to taste
organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!