Type what you have

Ingredients

• ✓ coconut oil
• acorn squash
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• red curry paste
• ginger root
• vegetable stock
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Ingredients

• ✓ coconut oil
• egg
• butter
• almond flour
• baking powder
• xanthan gum
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.

By rene

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• water
• flaxseed meal
• black bean
• coconut sugar
• avocado
• cocoa powder
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

• ✓ coconut oil
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• milk chocolate chip
• old-fashioned oat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
4. 4 Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
5. 5 Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

By House of Aqua

Ingredients

• ✓ coconut oil
• honey
• egg
• banana
• spelt flour
• baking soda
• cinnamon
• salt
• stevia powder
• blueberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Ingredients

• ✓ coconut oil
• almond
• sunflower seed
• coconut
• apricot
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Ingredients

• ✓ coconut oil
• onion
• garlic
• ginger
• curry powder
• coriander
• cumin
• vegetable broth
• red lentil
• cauliflower
• sweet potato
• spinach

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

Ingredients

• ✓ coconut oil
• olive oil
• leek
• garlic
• cauliflower
• carrot
• potato
• vegetable broth
• coconut milk
• black pepper
• nutmeg
• allspice
• parsley

Instructions

1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
4. 4 Pour broth 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.
5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Ingredients

• ✓ coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ coconut oil
• whole wheat flour
• brown sugar
• pumpkin pie spice
• baking soda
• salt
• baking powder
• egg
• vanilla extract
• pumpkin puree
• zucchini

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
3. 3 Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
4. 4 Scoop batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

By Stefani Danielle

Ingredients

• ✓ coconut oil
• oat
• quinoa
• almond
• chia seed
• peanut butter
• honey
• flaxseed meal
• salt
• dark chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Ingredients

• ✓ coconut oil
• all-purpose flour
• baking soda
• salt
• sugar
• brown sugar
• butter
• persimmon puree
• egg
• vanilla extract
• date
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin

Ingredients

• ✓ coconut oil
• yellow onion
• coconut
• garlic
• swiss chard
• vegetable stock
• coconut milk
• parmesan cheese
• sea salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ coconut oil
• rolled oat
• puffed rice cereal
• coconut flakes
• almond
• tart cherry
• honey
• peanut butter
• brown sugar
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
2. 2 Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
3. 3 Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
4. 4 Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
5. 5 Refrigerate for 2 hours.
6. 6 Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

By Collette Duck

Ingredients

• ✓ coconut oil
• onion
• garlic
• vegetable broth
• curry powder
• salt
• coriander
• red pepper flakes
• pumpkin
• coconut milk

Instructions

1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Ingredients

• ✓ coconut oil
• butternut squash
• salt
• cinnamon
• curry powder
• apple
• yellow onion
• vegetable broth
• almond milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Ingredients

• ✓ coconut oil
• water
• flax seed
• cane sugar
• almond milk
• almond butter
• vanilla extract
• whole wheat flour
• oat
• coconut
• cocoa powder
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ coconut oil
• cooking spray
• almond flour
• coconut sugar
• pumpkin puree
• mini chocolate chip
• tapioca flour
• egg white
• pumpkin pie spice
• cinnamon
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ coconut oil
• butter
• onion
• garlic
• salt
• black pepper
• banana squash
• sweet potato
• green apple
• chicken broth
• basil
• curry powder
• bay leaf

Instructions

1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Ingredients

• ✓ coconut oil
• yellow onion
• tomato paste
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• maple syrup
• bay leaf
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ coconut oil
• cinnamon sugar
• walnut
• chocolate chip
• vanilla extract
• applesauce
• egg
• greek yogurt
• honey
• banana
• salt
• brown sugar
• steel-cut oat
• whole wheat flour
• flaxseed meal
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

Ingredients

• ✓ coconut oil
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• artichoke heart
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• brown rice
• water
• salt
• cinnamon
• flaxseed meal
• date
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

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
• 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

Ingredients

• ✓ coconut oil
• onion
• carrot
• garlic
• shrimp
• ham
• jasmine rice
• soy sauce
• salt
• black pepper
• pineapple
• tomato
• green onion

Instructions

1. 1 Melt coconut oil in a large frying pan over medium-high heat. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add cooked rice and soy sauce; continue to cook and stir for 1 minute. Season with salt and pepper. Remove from heat.
2. 2 Stir pineapple, tomato, and green onions into fried rice until thoroughly combined.

By Cool Runnings Foods

Ingredients

• ✓ coconut oil
• lemongrass
• green curry paste
• garlic
• ginger
• red pepper flakes
• vegetable broth
• water
• zucchini
• mushroom
• snow pea
• baby bok choy
• scallion
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Ingredients

• ✓ coconut oil
• pumpkin seed
• black pepper
• salt
• curry powder
• red wine vinegar
• olive oil
• orange juice
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• carrot
• zucchini
• onion
• mushroom
• ghee
• broccoli
• string bean
• chicken breast
• black pepper
• salt
• vinegar
• ginger
• garlic
• green onion
• coconut aminos
• tangerine juice
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo

Ingredients

• ✓ coconut oil
• cilantro
• lime juice
• salt
• fish sauce
• brown sugar
• green curry paste
• coconut milk
• egg
• red pepper flakes
• salt
• ginger root
• lemongrass paste
• garlic
• fish sauce
• water
• carrot
• rolled oat
• ground pork

Instructions

1. 1 Place pork in a medium bowl.
2. 2 Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
3. 3 Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
4. 4 Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
5. 5 Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
6. 6 Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

By France Cevallos

Ingredients

• ✓ coconut oil
• cilantro
• peanut
• sesame oil
• garlic
• ginger
• chili garlic sauce
• rice vinegar
• soy sauce
• peanut butter
• sesame oil
• egg
• broccoli stem
• green onion
• edamame
• cabbage
• carrot
• chicken breast
• quinoa
• chicken broth

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
2. 2 Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
3. 3 Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
4. 4 Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
5. 5 Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

By Lisa