Coconut Chicken Strips with Honey Mustard

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups coconut chips (or shredded coconut)
• 1 1/2 pounds chicken breasts, cut into strips
• 2 tablespoons olive oil, coconut oil or butter
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• 1/2 cup prepared mustard
• 2 tablespoons honey

Directions:

Turn oven to broil.

Spread coconut evenly on a baking sheet.

Toast coconut until slightly browned and remove from oven.

Preheat oven to 375 degrees F.

Mix flour, nutmeg, and toasted coconut in a bowl.

Place chicken strips in a bowl and drizzle with oil or melted butter.

Prepare cookie sheet with oil or butter so the strips won’t stick.

Coat chicken with dry mixture.

Bake for 10 minutes or until cooked thoroughly.

While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe and photo submitted by Gena, Maypearl, TX.

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Apple Pie Bowl

Servings: 2 large, 4 small
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup apple juice or water
• 1 Granny Smith apple, finely chopped
• 1 large banana, roughly chunked into pieces
• 2 heaping tablespoons Coconut Cream Concentrate
• 2 tablespoons shredded coconut
• a few healthy shakes each of nutmeg and cinnamon
• generous pinch of sea salt

Directions:

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1–2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey; otherwise, it will separate! Continue to cook to your desired thickness.

You can also make without the shredded coconut for a slightly softer version.

This is delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias. They give a little of that “crust” taste.

Recipe and photo submitted by Cheryle, Alden NY.

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Cranberry, Chocolate, Coconut Granola Bars

Servings: 10–12 bars
Preparation Time: 10 minutes

Ingredients:

• 3 cups quick oats (or GF quick oats)
• 2 tablespoons ground flax seeds
• 1 tablespoon flour of choice, optional
• 1/2 cup almonds (or other nuts or seeds of choice)
• 1 cup dried cranberries
• 3/4 cup flaked or shredded coconut
• 1 teaspoon cinnamon
• 1/2 to 3/4 cup semisweet chocolate chips
• 1/3 cup maple syrup
• 3 eggs
• 2 tablespoons melted coconut oil (or butter)
• 2 tablespoons water

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil, and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe and photo submitted by Alicia, Chardon, OH.

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