Crispy Coconut Chicken Salad

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons virgin coconut oil
4 cups mixed greens

Directions:
1. Rinse chicken and pat dry. Cut chicken into strips and set aside.

2. Mix coconut flakes and ground almonds together on dinner plate. In medium bowl, beat egg. Dip chicken strips in egg and roll each strip in coconut-flax mixture.

3. Heat oil in pan and saute chicken strips until completely opaque through center.

4. Serve over bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.

Per serving: 4g carbs; 2.6g fiber; 18g protein; 16g fat; 83mg cholesterol; 61mg sodium; 220 calories.

From the book The Coconut Diet: The Secret Ingredient that Helps You Lose Weight While You Eat Your Favorite Foods by Cherie Calbom with John Calbom. Copyright 2005 by Cherie Calbom and John Calbom. Reprinted by permission of Warner Books, Inc, New York, NY. All rights reserved.

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Coconut Oil Carrot Cake

2 organic free range eggs

1/2 cup virgin coconut oil

1/2 cup molasses

1/2 cup raw honey

1/2 cup plain organic yogurt

2 cups whole wheat flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 1/2 cups grated organic carrots

1/2 cup organic raisins

1/2 cup dry roasted chopped walnuts


In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean.


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