Coconut Honey-Mustard Dressing

Servings: 6–8
Preparation Time: 3 minutes

Ingredients:

• 1/4 cup homemade coconut mayonnaise
• 1/4 cup mustard (use your favorite kind)
• 1/2 cup raw honey
• 1/2 teaspoon coconut water vinegar

Directions:

Blend all ingredients together in a small bowl and drizzle over your favorite salad. Top with toasted coconut, if desired.

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

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Gluten-Free Yam Pancakes

Servings: about 6 pancakes
Preparation Time: 15 minutes

Ingredients:

• 1 medium yam, peeled
• 1 or more eggs
• 1 teaspoon red onion, chopped
• freshly ground black pepper
• virgin coconut oil
• salt

Directions:

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like coleslaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels, if desired. Salt to taste.

Note: It’s best not to reuse the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut Peanut Butter, Banana Protein Shake

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 serving vanilla protein powder
• 1 frozen banana
• 3/4 cup water
• 1/3 cup coconut milk*
• 1–2 tablespoons coconut peanut butter
• dash guar gum
• dash xanthan gum
• ice (optional, to taste)
• 1–2 tablespoons melted coconut oil (for pre-workout)

Directions:

Place all ingredients except coconut oil (if using) in blender and blend while pouring coconut oil in a steady stream. Blend until smooth and enjoy!

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

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!