Type what you have

Ingredients

• ✓ coconut oil
• coconut
• coconut flour
• sea salt
• egg
• tilapia fillet

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat.
2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• bread flour
• white sugar
• instant yeast
• salt
• milk
• water

Instructions

1. 1 Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
2. 2 Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
3. 3 Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. 5 Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
6. 6 Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

By Texaslady

Ingredients

• ✓ coconut oil
• sweet potato
• onion
• apple
• garlic
• cinnamon
• chipotle pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
3. 3 Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.

By Erica Brown

Ingredients

• ✓ coconut oil
• mahi mahi
• spinach
• mushroom
• garlic
• green onion
• basil
• sea salt
• wild rice

Instructions

1. 1 Heat oil on a griddle over medium heat. Add mahi mahi to one side of the griddle; cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
2. 2 Meanwhile, cook spinach, mushrooms, garlic, and green onions on the other side of the griddle. Season mahi mahi and vegetables with basil and salt. Serve over wild rice.

By Allrecipes Member

Ingredients

• ✓ coconut oil
• peanut butter
• coconut sugar
• milk
• semisweet chocolate chip
• butter
• white sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Ingredients

• ✓ coconut oil
• basmati rice
• butter
• coconut
• lime
• coconut milk
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rinse rice until the water runs clear; drain.
2. 2 Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and coconut flakes; cook and stir for 3 to 4 minutes. Stir in lime juice, then add coconut milk, chicken broth, lime zest, and salt. Bring to a low boil.
3. 3 Reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork and season with pepper before serving.

By Karmabelle

Ingredients

• ✓ coconut oil
• chicken thigh
• tomato
• garlic
• ginger root
• chili powder
• salt
• turmeric

Instructions

1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
3. 3 Sprinkle with coconut oil before serving.

By sandradxb

Ingredients

• ✓ coconut oil
• onion
• garlic
• vegetable broth
• tomato sauce
• stew vegetable
• corn
• green bean
• black pepper
• salt

Instructions

1. 1 Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

By RoMomma

Ingredients

• ✓ coconut oil
• bacon
• onion
• garlic
• red cabbage
• apple cider vinegar
• brown sugar
• apple
• salt
• black pepper

Instructions

1. 1 Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes.
2. 2 Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.

By Volleyballmom

Ingredients

• ✓ coconut oil
• butternut squash
• butter
• onion
• red pepper
• red curry paste
• ginger
• garlic
• coconut milk
• skim milk

Instructions

1. 1 Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 2 Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3. 3 Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4. 4 Pour ⅓ soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more with remaining soup.

By danakillingthyme

Ingredients

• ✓ coconut oil
• cooking spray
• sweet potato
• olive oil
• sweet onion
• ginger root
• miso
• soy sauce
• brown sugar
• scallion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
3. 3 Roast in the preheated oven until cooked through, about 35 minutes.
4. 4 Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
5. 5 Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
6. 6 Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

By Diana71

Ingredients

• ✓ coconut oil
• jackfruit
• onion
• garlic
• ginger
• curry powder
• vegetable broth
• baby corn
• potato
• coconut milk
• salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
2. 2 Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
3. 3 Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

By Cassidy Carolino

Ingredients

• ✓ coconut oil
• spinach
• parmesan cheese
• cream cheese
• french-fried onion
• lemon juice
• garlic
• sea salt
• black pepper
• chicken breast
• liquid amino acid

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
3. 3 Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
4. 4 Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Put chicken onto plates and top with generous amounts of the spinach mixture.

By Stefanie

Ingredients

• ✓ coconut oil
• soy sauce
• white sugar
• green onion
• garlic
• sesame seed
• rice wine vinegar
• sesame oil
• red pepper flakes
• lemon
• chicken wing
• all-purpose flour

Instructions

1. 1 Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
2. 2 Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
3. 3 Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
4. 4 Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

By kimmi

Ingredients

• ✓ coconut oil
• chicken breast
• celery
• red onion
• curry powder
• garlic
• chicken broth
• water
• coconut milk
• tomato
• green chile pepper
• butternut squash
• sweetened shredded coconut
• banana

Instructions

1. 1 Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.
2. 2 Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.
3. 3 Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.

By Shannon AndBarrett Satterlee

Ingredients

• ✓ coconut oil
• carrot
• onion
• fire-roasted diced tomato
• spinach
• garlic
• thyme
• parsley
• salt
• black pepper
• ground beef
• egg
• bacon

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3. 3 Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.
5. 5 Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bibi

Ingredients

• ✓ coconut oil
• paprika
• salt
• onion powder
• garlic powder
• marjoram
• sage
• black pepper
• nutmeg
• chicken breast
• sherry
• lime juice

Instructions

1. 1 Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
3. 3 Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT

Ingredients

• ✓ coconut oil
• tomato
• white wine
• garlic
• onion
• celery
• vegetable broth
• quinoa
• parmesan cheese
• evaporated milk
• pea
• salt
• white pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
2. 2 Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
3. 3 Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
4. 4 Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

By Lindsay L

Ingredients

• ✓ coconut oil
• coconut flour
• cornstarch
• garlic
• paprika
• flaxseed meal
• parsley
• baking powder
• white sugar
• onion powder
• salt
• black pepper
• pork chop

Instructions

1. 1 Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
2. 2 Dredge pork chops in coconut flour mixture until coated on both sides.
3. 3 Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

By Nancy Ball

Ingredients

• ✓ coconut oil
• wild rice
• water
• sea salt
• chicken broth
• wild turkey breast
• onion
• carrot
• celery
• okra
• white pepper
• black pepper
• jalapeno pepper
• hot sauce

Instructions

1. 1 Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
2. 2 Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
3. 3 Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
4. 4 Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
5. 5 Cook on High for 1 hour.

By natural sugar

Ingredients

• ✓ coconut oil
• water
• onion
• chicken bouillon
• garlic powder
• rosemary
• thyme
• salt
• curry powder
• cayenne pepper
• pork tenderloin
• all-purpose flour
• coconut milk
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl. Microwave for 1 minute, then let stand until onion is rehydrated and bouillon is dissolved.
3. 3 Meanwhile, heat coconut oil, curry powder, and cayenne in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
4. 4 Add pork tenderloin to the skillet; cook and stir until pork begins to brown. Sprinkle flour over pork; cook and stir until pork is slightly pink in the center and cooked through; 2 to 3 minutes more.
5. 5 Stir in bouillon mixture, coconut milk, and peanut butter. Bring to a boil, stirring constantly. Cover the skillet and transfer to the oven.
6. 6 Cook in the preheated oven until pork is tender and sauce is bubbling, about 45 minutes. Remove from the oven, uncover, and let rest until the sauce thickens, about 10 minutes.

By Lillithmaximus

Ingredients

• ✓ coconut oil
• basil leaf
• olive oil
• pine nut
• garlic
• lemon
• salt
• black pepper
• cauliflower
• garlic powder
• cayenne pepper
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
4. 4 Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
5. 5 Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
6. 6 Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keto Summit

Ingredients

• ✓ coconut oil
• basmati rice
• coconut milk
• lime
• salt
• corn tortilla
• flour tortilla
• cooking spray
• jalapeno pepper
• corn
• canola oil
• chicken breast
• chili powder
• cumin
• black bean
• tomato
• avocado
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
2. 2 Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
3. 3 Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
4. 4 Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
5. 5 To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
6. 6 Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
7. 7 Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
8. 8 Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

By Uncle Ben's

Ingredients

• ✓ coconut oil
• chicken breast
• onion
• garlic
• coconut milk
• red curry paste
• water
• broccoli
• yellow squash
• celery
• carrot
• green chile pepper
• cardamom
• garam masala
• cumin
• cinnamon
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
2. 2 While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
3. 3 Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

By Selayma

Ingredients

• ✓ coconut oil
• black pepper
• salt
• tomato
• worcestershire sauce
• cocoa powder
• oregano
• cumin
• chili powder
• ground pork sausage
• ground bison
• garlic
• red bell pepper
• green bell pepper
• onion
• water
• chipotle pepper

Instructions

1. 1 Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
2. 2 Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
3. 3 Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
4. 4 Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

By Lnldad

Ingredients

• ✓ coconut oil
• red pepper flakes
• black pepper
• salt
• basil
• oregano
• garlic powder
• garlic
• tomato sauce
• tomato
• mushroom
• orange bell pepper
• red bell pepper
• green bell pepper
• onion
• smoked sausage
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
3. 3 Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
4. 4 Drain pasta and spoon onto plates and top with sauce mixture.

By Chelsey Carr

Ingredients

• ✓ coconut oil
• yellow onion
• ginger root
• garlic
• curry powder
• red pepper flakes
• vegetable broth
• soy sauce
• tamari
• maple syrup
• tomato paste
• yukon gold potato
• carrot
• cauliflower
• chickpea
• coconut milk
• cilantro
• pea
• salt
• basmati rice
• sriracha chile sauce

Instructions

1. 1 Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.
2. 2 Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
3. 3 Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

By isachandra

Ingredients

• ✓ coconut oil
• chicken breast
• cream of coconut
• red thai curry sauce
• rice stick vermicelli noodle

Instructions

1. 1 Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
3. 3 Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

By Culinary Envy

Ingredients

• ✓ coconut oil
• garlic
• ginger
• salt
• black pepper
• kiwi
• oregano
• kale
• almond

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat. Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes. Stir in chopped kiwi and oregano leaves and cook for another 2 minutes. Add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes. Stir in slivered almonds and adjust seasonings to taste.

By Always Cooking Up Something

Ingredients

• ✓ coconut oil
• coconut milk
• salt
• taro root
• coconut flake

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
3. 3 Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

By Little Bites of Beauty