Chicken in Zesty Lime-Cilantro Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 3 large cloves garlic, pressed or finely minced
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 cup coconut milk
• 1 can (4 ounces) diced green chilies
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon grated lime zest
• 1 teaspoon garam masala or curry powder
• 3 green onions, white and green parts, thinly sliced
• 1/3 cup fresh cilantro leaves, minced
• salt and pepper, to taste
• cooked rice of choice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté, stirring continually, until fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until the chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt and pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut, Matcha, Cardamom Frappe

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 8 ice cubes
• 1/4 teaspoon cardamom powder or 4 cardamom pods cracked open, use seeds
• 1 1/2 teaspoons raw honey
• 1 cup coconut milk*
• 1 teaspoon matcha powder
• 1/2 teaspoon vanilla extract

Directions:

Blend everything together until smooth. Top with whipped cream, if desired (not pictured).

Homemade Coconut Milk:

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

Recipe by Orissa. Photo by Lynelle. Submit your recipes and photos here.

Cream of Carrot and Red Lentil Soup with Dairy-Free Option

Servings: 6–8
Preparation Time: approximately 50 minutes, including cooking time

Ingredients:

• 1/4 cup Gold Label Virgin Coconut Oil
• 1 large onion, diced
• 1 pound carrots, sliced
• 1 1/2 cups red lentils, rinsed and drained
• 2 teaspoons coriander
• 2 teaspoons cumin
• 6 cups chicken broth*
• 2 cups whole milk or fresh coconut milk**
• Himalayan Pink Salt, to taste
• black pepper, to taste

Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley

*Make Your Own Chicken Broth – recipe here.

**Make Your Own Fresh Coconut Milk – for the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot, then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander, and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low, and simmer 20–25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes and photos here!