Coconut Oil Fried Zucchini Fries

Servings: 1–2
Preparation Time: 15 minutes

Ingredients:

• 1 medium zucchini
• 1/2 cup milk
• 2 tablespoons coconut flour
• 2 tablespoons cornmeal
• 1 tablespoon arrowroot powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• coconut oil (to cover pan to 1/4-inch deep)

Directions:

Julienne the zucchini. Place milk in a small bowl. In another small bowl, mix coconut flour, corn meal, arrowroot powder, salt, and black pepper.

In a medium, cast-iron pan heat coconut oil on medium-high.

Dip julienned zucchini a few pieces at a time into milk, and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

Jacquelyn from Dexter, OR, won $50 for this recipe and photo! Submit your recipes here! 

Honey-Mustard Chicken and Veggies

Preparation Time: 1 hour, 15 minutes
Servings: 3

Ingredients:

• 6 pastured chicken thighs
• 8–10 large carrots
• 1 head broccoli
• 1 1/2 tablespoons mustard
• 2 tablespoons Healthy Traditions raw honey, softened
• 1 tablespoon fermented soy sauce
• 2 tablespoons applesauce
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons Himalayan Pink Salt
• 1 tablespoon Vital Choice Grass-fed Beef Gelatin
• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 clove organic garlic, pressed
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon ground turmeric
• 1/4 cup boiling water

Directions:

Preheat oven to 350 degrees F.

In a large Dutch oven, place chicken, carrots, and broccoli. In a small bowl, combine all remaining ingredients except hot water. Whisk to combine, and then add hot water, stirring again. A smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with a lid and bake for 50–60 minutes. Remove the lid and sprinkle with additional black pepper and turmeric, if desired. Broil for 5 minutes.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

No-Potato Veggie Hash

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 cups green beans, trimmed and cut into about 2-inch pieces
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 1/2 cup onion, diced
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 2 tablespoons coconut oil

Directions:

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion, and seasonings. Stir until combined. Sauté over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

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