Dairy-Free Chicken with Mushroom “Cream” Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• salt and pepper
• 3 tablespoons grass-fed butter or coconut oil
• 2 shallots (about 1/4 cup), finely minced
• 1/2 pound button mushrooms, thinly sliced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 cup full-fat coconut milk*
• 1 tablespoon coconut oil

Directions:

Heat a large, stainless steel pan over medium-high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoons butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if they are sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and finish in the oven at 350 degrees.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds, then add the coconut milk.

Let the sauce simmer and reduce until it has a sauce-like consistency.

Add additional salt and pepper if needed, then pour it over your chicken.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Dairy-Free Pumpkin Ice Cream

Servings: 4

• 4 egg* yolks from pastured eggs (I use Healthy Traditions soy-free.) – See Note below.
• 1/2–3/4 cups sweetener
• 27 ounces full-fat coconut milk**
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon***
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cloves
• 1/4 teaspoon salt
• 1 1/2 cups pumpkin, fresh or prepared
• 1 tablespoon bourbon or vodka (optional to keep it from getting hard)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Whisk the egg yolks, any liquid sweetener, vanilla, all spices, and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer; do not let it boil!

Remove from heat and slowly add the milk, a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot, it will cook the eggs.

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth.

Pour mixture back into the bowl and place in the freezer for an hour to cool.

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze.

***I did all the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Gluten-Free Mint Candies

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup Virgin Coconut Oil (or 4 tablespoons coconut oil and 4 tablespoons unsalted grass-fed butter)
• 6–8 tablespoons organic cocoa powder (adjust according to taste)
• tiny pinch fine-ground Himalayan Pink Salt
• 40–80 drops liquid vanilla stevia* (adjust according to taste)
• peppermint extract, to taste
• 2 tablespoons shredded coconut, optional

Directions:

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations:

• cinnamon
• various extracts, such as orange or almond
• coffee granules
• different flavors of liquid stevia, such as raspberry or English toffee
• chopped nuts

*Maple syrup can be used instead of stevia.

Recipe and photo submitted by Sheri, Camby, IN.

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