Maple Dijon Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 3–4 chicken breasts, sliced into strips
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 3 tablespoons maple syrup
• 1/3 cup Dijon mustard

Directions:

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme, and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Sauté for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and Dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

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

Dairy-Free Thai Red Chicken Coconut Curry

Servings: 4

Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 2 cups coconut milk*
• 2-3 tablespoons olive oil or coconut oil
• 2 boneless, skinless chicken breasts
• 1 teaspoon crushed black pepper
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 onion, finely chopped
• 3–5 broccoli florets
• 1–2 carrots
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 teaspoon red chili powder
• 1 teaspoon curry powder
• 1 bunch cilantro, chopped

Directions:

Thai Gravy:

In a medium bowl, combine red curry paste and fish sauce with fresh coconut milk. Stir well until smooth.

Chicken:

Heat a pan on medium-high heat. Add oil and fry chicken pieces along with some black pepper for about 5–6 minutes or until tender. Remove chicken to a dish along with the liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel, then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2–3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro and mix well. Remove from heat. Serve with rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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

Almond Butter Coconut Swirl Ice Cream

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 cups coconut milk*
• 1 cup almond milk
• 1/2 cup whole cane sugar or raw honey
• 1/2 cup almond butter
• 1/2 teaspoon salt
• 2 tablespoon coconut oil, melted
• 1/4 cup cocoa powder
• 1 teaspoon raw honey

Directions:

In a mixing bowl, combine coconut milk, almond milk, sugar, almond butter, and salt. Mix until well combined. Pour into ice cream maker and churn according to maker instructions.

Meanwhile, combine coconut oil, cocoa, and honey and stir until smooth. When the ice cream is finishing churning, slowly pour in chocolate mixture. Remove from ice cream maker and scoop into bowls or cones.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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