No-Bake, Peanut Butter, Chocolate Chip, Coconut Oil Protein Bars
This versatile recipe has many suggestions for added ingredients to help you make these bars just the way you like them.
Tag: coconut oil
Roast Chicken with Coconut Oil
Author’s Note – Roasting a chicken is easier than you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
Raspberry, Peach Melba Smoothie
This smoothie is perfect for a nutritious breakfast on the go. The additional, high-quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!
Raspberry, Peach Melba Smoothie
Servings: 2
Preparation Time: 5 minutes
- 1 1/2 cups plain kefir (preferably homemade)
- 2-4 eggs* OR 1-2 tablespoons goat milk protein powder – See Note below.
- 1 tablespoon raw honey
- 3 tablespoons melted Virgin Coconut Oil
- 3/4 cup frozen raspberries
- 3/4 cup frozen peaches
- 1 teaspoon vanilla extract
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Add kefir, eggs or protein powder, honey, and coconut oil and blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blending until smooth. Serve immediately.
Recipe and photo submitted by Lydia, Salem, VA.
Coconut, Vanilla Granola
Author’s Note – This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.
Coconut Mayonnaise
Author’s Note – If you want a healthy mayonnaise made with healthy oils and no trans-fats, then you need to make it yourself! We show you how with our famous Coconut Mayonnaise Recipe!
Coconut, Fruit Smoothie
Coconut, Fruit Smoothie
Servings: 1
Preparation Time: 10 minutes
Ingredients:
- 1 cup coconut milk or regular whole milk
- 1/2–1 whole banana
- 1/4 cup frozen fruit: berries, peaches, etc.
- 2 tablespoons fresh ground flax seeds
- 2 tablespoons fresh ground nuts: almonds, pecans, etc.
- 1 tablespoon dry coconut (flakes, etc.)
- 1 tablespoon coconut oil, melted
Directions:
Place all ingredients except coconut oil in blender and blend. Slowly pour coconut oil into blender while blending. Blend until smooth and serve.
Recipe submitted by Jean, Melrose, NM.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Chocolate, Coconut Protein Bites
These chocolate protein bites are made with honey, nut butter, and coconut flakes.
Virgin Coconut Oil Coleslaw Dressing
This coleslaw dressing recipe is made with coconut oil, dry mustard, and celery seed.
Hawaiian Rice Medley
This is a wonderful combination of flavors and textures. Serves 8 or so.
Hawaiian Rice Medley
Servings: about 8
Ingredients:
- 4 cups water
- 2 cups brown rice
- 1/4 cup Virgin Coconut Oil
- 1/2 cup fresh mango*
- 1/4 cup raw macadamia nuts
- 1/4 cup fresh Italian parsley
- 1/4 cup fresh cilantro
- 2 tablespoons pineapple juice concentrate
- 1/2 teaspoon salt
- 1/3 cup toasted coconut flakes
Directions:
A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.
When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.
Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.
*You may substitute with dried mango or papaya.
Recipe submitted by Jennifer, Pinole, CA.
