Basil, Olive Zucchini Pasta

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons coconut oil
• 3 zucchinis, spiralized
• 3 carrots, peeled and spiralized
• 1 cup cooked chicken, chopped or shredded
• 1/4 cup olives, chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1 teaspoon garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions:

In a large skillet, heat coconut oil. Add zucchini, carrots, and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt, and pepper. Cook for an additional 5–10 minutes or until heated through and soft.

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

Zesty Chicken and Veggies

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 chicken breasts, cut into chunks
• 1 tablespoon coconut oil
• 8 ounces mushrooms, diced
• 2 cups broccoli florets
• 1 teaspoon minced garlic
• 1 cup cherry tomatoes, cut in half
• 2 cups spinach, chopped
• 3 tablespoons Italian dressing
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions:

In a large skillet, sauté chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes, and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice and a fresh green salad.

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

Salmon with Coconut Milk Sauce

Servings: 2–4
Preparation Time: 40 minutes

Ingredients:

• 4 tablespoons coconut oil
• 1 tablespoon fresh grated ginger
• 1/2 cup diced tomatoes
• 1 cup coconut milk*
• 1 teaspoon coriander spice
• salt and pepper, to taste
• 4 salmon steaks (4 ounces each)

Directions:

In a large pot on medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to the pot and cook while stirring for 3–4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot, and let simmer 12–15 minutes.

Rub coriander spice, salt, and pepper into salmon steaks.

In a grill pan on medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Note: To make vegetable rice, prepare brown rice as usual, including a half cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.

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

Emily from Durham, NC, won $50 for this recipe and photo! Submit yours here!