Sauted Chicken Breasts with Coconut Milk

Ingredients:

• 4 chicken breasts    
• 2  tablespoons coconut oil
• 2/3 cup coconut milk    
• 1 large bunch of scallions or green onions, chopped    
• 1/3 cup chopped cilantro
• 1 lime

 

Directions:

Pound the thicker side of the chicken breast between sheets of plastic wrap to make it more even in thickness overall. Season lightly with salt.

Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and saute the chicken without disturbing the pieces for 4 to 5
minutes.

Turn the chicken over to on other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through. You'll know it’s time to turn the chicken over when the top looks opaque.

Remove the chicken to a plate and squeeze the juice from the lime into the skillet and stir; add the coconut milk, bring it to a simmer. Return chicken breasts and add chopped cilantro and green onions. Heat and serve. Good with rice.

Serves 4 people.


This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Quinoa Pilaf

Ingredients:

• 1 cup dry quinoa, rinsed and soaked
• 2 shallots, finely minced
• 1/2 carrot, finely minced
• 3 cups chicken or vegetable stock
• 1 cup coconut milk
• 1 bunch of  parsley, chopped
• 3 Tablespoons coconut oil

Directions:

Heat oil in saute pan over medium health. Add shallots and saute until golden. While these are cooking, heat broth to almost boiling and set aside.

Add minced carrot to shallots and cook 3 minutes. Stir in quinoa and continue to stir for 30 seconds.

Add hot broth to pan carefully (it will steam up!) Add coconut milk. Cover and turn heat to the lowest setting. Cook for 20 more minutes or until liquid is absorbed. Remove from heat. Stir in parsley and allow steam to cook the parsley for a few seconds before serving.


This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Gluten Free Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas

Ingredients:

4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt

Instructions:

Whip the eggs in a large bowl with the yogurt and sea salt.   Add the coconut flour and whip until very smooth with no lumps.    This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid.    Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper.   Gently pour about 1/2 the batter onto the paper lined pan.   Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.


I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

Coconut Fried Potatoes

Ingredients:
3 large organic potatoes with skin, thinly sliced
6 tablespoons of organic virgin coconut oil
sea salt for taste

Directions:
Place a large, flat skillet on stove-top and heat on medium-high for a minute. Drop coconut oil onto skillet and let it melt. Arrange potato slices on top of the oil in a single layer and sprinkle them with salt. Cook until brown (about 10 minutes; longer depending on the thickness of the slices), then flip.

Cook another 10 minutes. Serve immediately. Makes 3 servings with two tablespoons of coconut oil per serving.



You can also add chopped onion, bell pepper,and/or diced garlic for variation. Or try using your favorite organic seasoning salt.



 
This recipe is adapted from Swanson Health Product's Healthy Recipes found at: http://www.swansonvitamins.com/health-library/recipes/coconut-fried-potatoes.html 

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

 

Creamy Coconut Corn

Ingredients:

• 2 tablespoons butter or ghee
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 1 red onion, peeled and chopped
• 2 tablespoons curry powder
• kernels from 8 ears of organic corn
• 1 can whole coconut milk
• 1 tablespoon chopped fresh cilantro
• sea salt to taste

Directions:

Warm butter or ghee in large saute pan over medium heat. Add peppers and onion. Saute until soft, about 5 minutes. Stir in curry powder. Add corn and coconut milk. and bring to a simmer. Simmer uncovered until sauce thickens, about 5 minutes. Stir in cilantro and season with salt.

Adapted from Coconut Corn recipe in Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. (A great book for weight loss information and recipes!)