Pineapple Chicken Fried Rice with Coconut Oil

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 cups uncooked rice
• 3 pieces chicken tenderloin
• salt and pepper
• 1/4 whole fresh pineapple
• 2 cloves garlic
• 1 teaspoon ginger, finely minced
• 1 scallion
• 2 tablespoons plus 3 tablespoons coconut oil
• 2 teaspoons fermented soy sauce

Directions:

Cook rice and set aside.

Tenderize chicken with the meat mallet. Season chicken with salt and pepper. Pan sear the chicken until fully cooked through. Rip chicken apart with 2 forks and set aside.

Cut the pineapple into small chunks. Finely mince the garlic and ginger. Chop the scallion.

Heat up a deep skillet or a wok with 2 tablespoons of coconut oil and stir-fry the finely minced ginger and garlic with the chopped scallions and pineapple for 2 minutes. Before you take out pineapple, add 2 teaspoons of fermented soy sauce and mix well. Put all the pineapple in a separate bowl and set aside.

Heat up the pan again with 3 tablespoons of coconut oil. Put in the rice, pineapple, and chicken. Stir-fry until well mixed and season with salt to taste and serve.

Amy from Brooklyn, NY, won $50 for this recipe and photo! Submit your recipes here!

Hot Cashew Milk with Coconut Oil

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup organic raw cashew pieces
• 1 cup hot water
• 2 tablespoons coconut oil

Directions:

Boil water in a tea kettle.

In a blender, add cashew pieces, coconut oil, and hot water, and then blend on high speed for 2–3 minutes until smooth and frothy.

Pour contents of blender through a nut milk bag or a fine-mesh strainer.  Serve hot. Add honey to sweeten, if desired.

Recipe by Orissa. Submit your recipe here!

Gluten-Free Banana Split Cake

Servings: 10–12
Preparation Time: 1 hour

Ingredients:

Cake:

• 1/2 cup palm shortening or butter
• 1/2 cup whole cane sugar
• 1/4 cup raw honey
• 2 teaspoons vanilla
• 3 eggs
• 1 1/4 cups almond flour*
• 3/4 cup cassava flour
• 1/2 cup tapioca starch
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup coconut milk**
• 1 large banana, slightly mashed
• 1/2 cup diced cherries
• 1/2 cup walnuts, chopped

Filling:

• Fresh raspberry preserves or jam

Sauce: 

• 1/4 cup coconut oil, melted
• 1 tablespoon raw honey
• 2 tablespoons cacao powder

Directions:

In a mixing bowl, cream together shortening or butter, sugar, and honey until smooth. Add in vanilla and eggs and beat for an additional two minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda, and salt. Mix until just combined. Add in milk, and then fold in bananas, cherries, and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 degrees F for about 30–35 minutes or until cooked through and slightly brown.

Remove from the oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey, and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!