This is so good! It is from Crazy Sexy Kitchen!
- 1 1/2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp olive oil
- 1 tbsp cayenne pepper
- 1 onion, diced
- 1 1/2 c red lentils
- 4 c vegetable stock
- 1 can lite coconut milk
- 2 tbsp minced ginger
- Salt and pepper to taste
- 2 tbsp lemon zest
- Juice of 2 lemons
- 1/2 bunch cilantro, chopped
- 1 avocado, diced
Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.
Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.
Serve with avocado on top.
This soup is so good! I had cubed butternut squash on hand, you could also use tofu.
- 1 tbsp vegetable oil
- 12 oz butternut squash, cubed
- 8 oz shiitake, sliced thin
- 3 stalks lemon grass, trimmed to bottom 4 inches
- 2 inches of ginger, peeled
- 2 cloves garlic
- 3 tbsp Thai red curry paste
- 6 c veggie stock
- 3 tbsp fish sauce or vegan substitute
- 2 cans coconut milk
- 12 oz spinach
- 3 tbsp lime juice
- 1/2 c cilantro
- 6 scallions, sliced thin
Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.
In a food processor finely chop lemon grass, ginger and garlic.
In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.
Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.
This tacos with tropical flare are delicious!
1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.
Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.
Serve in warm tortillas with your favorite toppings.
This is one of those better than take out recipes – packed with tons of veggies and of so good served over rice.
1 tsp coconut oil
1/2 c onions, sliced thin
1/4 tsp salt
2 tbsp ginger, grated
2 cloves garlic, minced
3 TBSP Thai red curry paste
1 14 oz can light coconut milk
2 tsp soy sauce
1 carrot, cut to 1/4 inch slices
1 bell pepper, sliced 1/4 inch thick
1 zucchini, sliced 1/4 inch
1 c broccoli florets
1 1/2 c bok chop, chopped
1 tbsp like juice
1/4 c chopped basil
In a large skillet over medium high heat, add oil, onions and salt and cook until soft. Add ginger, garlic and curry paste and cook stirring for 1 minute. Add coconut milk and 1/4 c water, soy sauce, carrots and bring to a boil. Reduce to medium low add carrots, bell pepper, zucchini, broccoli and bok choy and cook covered for 8 – 10 minutes. Remove from heat and stir in basil and lime juice.
Serve over rice.
I am all out quick and easy dinner that taste great! Serve over rice.
2 tsp grape seed oil
2 cloves garlic, minced
2 tbsp grated ginger
1 lb shrimp, peeled and cleaned
1/2 tsp ground cumin
1 tbsp fish sauce
1/3 c unsweetedned coconut milk
2 tbsp lime juice
1/3 c cilantro, chopped
Heat oil in a large skillet over medium high heat, add ginger and garlic and cook for 1 minute. Add shrimp and cumin and cook until shrimp just turns on pink. Stir in remaining ingredigs and remove from heat.
Serves 2 – 4.
This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms
Place onions in the bottom of your slower cooker, place chicken on top.
In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.
Close the lid on your slow cooker and cook on low for 4 hours.
Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).
Serve topped with scallions.
Serves 6 – 8.
So easy and so tasty! The sauce would be great on Pina Colada Pancakes!
1 lb raw shrimp
4 tbsp water
1/4 c coconut flour
1 c unsweetened, shreded coconut
Salt and pepper
1 c mango
1/3 c coconut milk
Juice of one lime
Combine mango sauce ingredients in a blender and blitz until smooth.
Preheat oven to 400. Place a wire rack on a baking sheet and spray with coconut oil or olive oil.
Place coconut flour in one bowl.
Egg and water in another, whisk together.
Coconut flakes in a third bowl.
Toss shrimp in coconut flour, dip in egg wash and coat in coconut flake, place on wire rack, repeat.
Bake for 20 minutes on convection.
Serves 2 – 4.
To get the boys to eat these cookies I stirred chocolate chips into the warm mixture until melted. I love these crispy cookies.
1 c oat flour
8 TBSP butter
3/4 c sugar
1 TBSP water
2 TBSP golden sugar or honey
1 c flour
1 tsp cream tartar
1/2 tsp baking soda
1 c unsweetened dried coconut
1 c chocolate chips
Combine butter, sugar, water and golden sugar and warm over low heat until the butter is melted. Add the flour, cream of tartar, baking soda, coconut and oat flour stir until the flour is completly incorporated. Stir in chips until melted. Let cool a couple minutes. Divide dough in half and form two 8×2 logs. Wrap in foil and chill at least 2 hours or overnight.
Preheat oven to 325.
Remove dough and let warm up for 15 minutes. Slice 1/4 to 3/8 inches thick. bake 14 – 17 until golden brown all over. Cool completly before storing.
Makes 2 dozen cookies.
These are delicious coconutty waffles!
1½ unsweetened shredded coconut, toasted
1½ c flour
½ c cornstarch
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 large eggs
1 c buttermilk
1 c milk
⅔ c coconut oil, melted
¼ c sugar
Preheat waffle iron.
Combine dry ingredients. Add wet, stir to combine.
Cook in waffle maker.
Yup it’s that easy!
Makes about 12 waffles.
This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!
1 1/2 c toasted unsweetened coconut
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained
1/2 c powdered sugar
1 TBSP lime juice
Preheat oven to 350. Spary a Bundt pan.
Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.
Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.
Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.
Whisk together glaze and drizzle over the top.
Serves 8 – 10.