No-Bake Brownie Protein Bites

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup dates, pitted
• 2 cups walnuts
• 1 tablespoon chia seeds
• 1 tablespoon coconut flakes
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil

Directions:

Combine ingredients in a food processor or blender. Pulse until smooth. Using a cookie scoop, form into 1-inch bites. Place on a serving dish and refrigerate until firm. Store in a sealed container.

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

Coconut, Mackerel Curry

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 6 large mackerels
• salt for rubbing on fish
• turmeric for rubbing on fish
• 2 medium onions
• 2 tablespoons coconut oil
• 10–12 dry red chilis
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 tablespoons rice
• 2 tablespoons plus 1/2 teaspoon urad dal
• 1 cup shredded coconut
• 2 teaspoons turmeric powder
• marble size ball tamarind
• salt to taste

Directions:

Clean the fish, descale, and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, and keep aside.

On a heated skillet, add 1 tablespoon coconut oil. Roast chilis and coriander seeds on medium heat until fragrant, and keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice, and urad dal until fragrant, and set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute, and then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis using a little water into a very fine paste. Next, add roasted mustard seeds, fenugreek seeds, rice, and urad dal and process for a couple seconds more.

In a saucepan, heat one teaspoon coconut oil and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water, but do not make it runny. The consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally, taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Broiled Blooming Onion

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 red onion
• 1 tablespoon balsamic vinegar
• 1 teaspoon coconut oil, melted
• pinch salt
• pinch pepper
• pinch rosemary

Directions:

Cut an onion five times down the middle until you get one inch from the bottom of the onion, and then splash on the balsamic vinegar, coconut oil, salt, pepper, and rosemary.

Broil in the oven at 400 degrees F for 15–20 minutes. Serve hot.

Note: Some ovens have broil settings which are adjustable. However, if your oven has a predetermined broil temperature, you may place your pan with the onion on the middle rack and monitor carefully until done. (Onion should be soft and translucent but not mushy.)

Emerald from Uki won $50 for this recipe and photo! Submit your recipes and photos here!