Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing
The sweet, chewy dates contrast nicely with the crunchy peanuts and tangy cabbage to make a light and refreshing salad.
Tag: side dish
Butternut Squash Hash Browns
Butternut Squash Hash Browns
Servings: 8
Preparation Time: 20 minutes
Ingredients:
- 1 large butternut squash, shredded (use a food processor)
- 5 tablespoons coconut oil
- 5 tablespoons grass-fed butter
- Himalayan Pink Salt, to taste
- 2 teaspoons dried onion
- 1 teaspoon pepper
- 1/2 teaspoon parsley
- 1/2 teaspoon paprika
Directions:
Preheat oven to 350 degrees F.
Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.
Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).
Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes–1 hour.
Kelly from Monterey, California, won $50 for this recipe and photo! Submit your photos and recipes here!
Indian Coconut Rice Pulao
Exotic spices and fresh coconut milk combine to make this aromatic rice dish from India.
Stir-Fry Bok Choy and Kale
Stir-Fry Bok Choy and Kale
Servings: 1–2
Preparation Time: 15–20 minutes
Ingredients:
- 2 teaspoons coconut oil
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, minced
- 3 cups fresh kale and bok choy, chopped
- 1 tomato, diced
- 1 bunch green onion, chopped
- 1 tablespoon fermented soy sauce
Directions:
Heat coconut oil in a skillet over medium-low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.
Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes and photos here!
Italian Garlic Green Beans with Coconut Oil
This is a tasty vegetable to serve alongside meat and potatoes.
Garlic Butter Asparagus
Garlic Butter Asparagus
Servings: 3+
Preparation Time: 20 minutes
Ingredients:
- 2–3 tablespoons Tropical Traditions Organic Expeller-Pressed Coconut Oil
- 6 tablespoons butter
- 4 teaspoons garlic, minced
- 1 pound fresh asparagus
- dash salt and pepper
- fresh lemon juice, optional
Directions:
Wash asparagus, break off ends, and cut into about 2–3-inch pieces.
Melt coconut oil, 3 tablespoons butter, and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt, and pepper.
Cover the skillet with a lid for about 10 minutes (after 5 minutes, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2–5 more minutes. Add a squeeze of fresh lemon juice, if desired.
Meredith from Rockwall, TX, won $50 for this recipe and photo! Submit your recipes and photos here!
