Seasoned Coconut Chips

My coconut kick continues.... This recipe was passed on to me by a fellow coconut connoisseur. If you enjoy snacking on coconut chips, you should really give this a try... It's blends a perfect crispy, slightly salty crunch with a cinnamon pizazz! ...It's a hit!

I have to give major props to this recipe creator (great blog site as well)-

http://www.theclothesmakethegirl.com/2011/06/13/carmelized-coconut-chips/

Hope you enjoy!!!

Recipe:

1 C coconut chips (I used Paleo Brands All Natural Coconut Flakes)

http://store.paleobrands.com/store/pc/Coconut-Flakes-2p27.htm

1/4 tsp. sea salt

1/4 tsp. cinnamon

Heat a non-stick skillet to medium-high heat. Add coconut flakes. Toss until start to brown.. about 2-3 minutes. Happens quickly, so keep a close eye! Remove from heat, sprinkle with the cinnamon and salt. Toss until coconut is evenly coated with seasonings. Allow to cool. Store in a air-tight bag and snack on demand!

Coconut Butternut Squash

My coconut kick continues!!! Coconut proves to be a beautiful recipe enhancement (and my current cooking obsession). Perfectly fun, healthy and exotic! This was truly an amazing side dish ... and I completely foresee making this on a regular basis! Easy and delicious... who could ask for more??

Recipe:

1 T coconut oil

Butternut squash, diced (about 20 oz.)

3 cloves garlic, minced

1/4 C coconut milk (full fat!)

1/4 C chopped cilantro (or 4 green onions, diced)... I've tried and like both!

1 tsp. rubbed sage

1/4 C coconut flakes

Pinch Salt and Pepper to taste

Pinch toasted coconut flakes (topping)

Heat coconut oil in a large skillet over medium heat. Saute garlic until tender and aromatic. Add diced butternut squash, and toss with coconut oil and garlic. Add coconut milk to skillet and lower the heat to medium-low. Cover and cook for about 8-10 minutes. When butternut squash starts to become tender, add cilantro, sage, coconut flakes, salt and pepper. Continue cooking until all ingredients blend well and butternut squash is tender (but not mushy) about 5-7 more minutes. Serve and sprinkle with a few additional flakes of toasted coconut! Enjoy!

We served this with a grilled pork loin and steamed zucchini.

This side dish kind of "steals-the-show", so it's a great accompaniment for the basics and ordinaries! :-)

Coconut Lime Chicken

"Put the lime in the coconut..." Or for a great dinner, put some lime and some coconut on some chicken and fry it all up! This was a huge hit in our house tonight... hope you enjoy!

Recipe:

2 large chicken breast, pounded thin and cut in half (yielding 4 servings)

1 C unsweetened coconut flakes

1/4 C fresh cilantro, finely chopped

1 T fresh lime zest

1 tsp. ground coriander

1 tsp. black pepper

1 tsp. garlic powder

pinch sea salt

2 eggs

1/4 C coconut oil

Preheat oven to 350 degrees. Pound and divide chicken breasts and set aside. In a heavy skillet, heat coconut oil on medium high heat. In a shallow dish, beat the two eggs. In another shallow dish, combine the coconut, cilantro, lime zest and remaining spices. Dip chicken breasts in egg and then into the coconut mixture (chicken should be well coated with coconut). Add chicken immediately to the hot pan and brown until chicken is golden brown (about 4 minutes on each side). Place browned coconut chicken pieces on baking dish and bake for and additional 10-12 minutes. Top with some toasted coconut and cilantro sprigs for looks! :-)

Hope you enjoy!

Sweet Potato & Sausage Salad

Do you like sweet potatoes? If so... you'll LOVE this! This dish has become one of my new favorite salads! It's easy. It yields leftovers. It can be served warm or cold. And... it's delicious! Great for summer picnics or barbecues... and sure to be a Paleo-fan favorite! This salad was inspired by a salad they serve in the deli at New Leaf Market. Hope you enjoy!!!

Recipe:

2 large sweet potatoes, peeled and chopped (about 1" cubes)

1 bunch green onions, diced

4 chicken sausages (any flavor)

1/4 C olive oil

Sea salt & fresh ground black pepper to taste!

Grill chicken sausages until brown and cooked through. When cool, slice and set aside. Peel and chop sweet potatoes into 1-inch cubes. Put in a pot and cover with water (just enough water to cover potatoes). Bring to a boil. Continue to cook sweet potatoes on a LOW boil for about 7-10 minutes. When potatoes are just tender, drain, and rinse with cool water. You do not want to overcook the potatoes! Place in a bowl and cover with olive oil. Add sausages and green onions and gently stir all ingredients using a wood spoon or rubber spatula. Add salt and pepper to taste.

Serve warm, room temperature, or chilled!

Basil & Tomato Appetizer

This was the most popular Father's Day appetizer I served! There is nothing like the simple pleasures of heirloom tomatoes and home grown basil (or store bought tomatoes and basil). Either way... you will have happy guests! This easy and colorful combo is extremely tasty! Who doesn't like an easy guest pleaser??? Enjoy! I hope your Father's day yielded many Happy fathers and tasty treats! :-)

2 (preferably) heirloom tomatoes

1 bunch fresh basil (yielding about 16 nice-sized leaves)

~1 T balsamic vinegar

Pinch organic course grey sea salt

Rinse and pat dry basil leave. Place on a plate. slice heirloom tomatoes and top basil leaves. Drip some balsamic vinegar atop each tomato/basil combination. Sprinkle with a pinch of grey sea salt and serve! Enjoy this simple decadence! Flavor combo heaven!

Roasted Butternut Squash with Sage Leaves & Pancetta

Annie sent over this recipe as a suggestion for a great side dish that was sure to be a family pleaser... and it certainly was!!! I will definitely be making this often. We served this with some grilled steaks and grilled onion (BBQ season is in full force after all). In fact the roasted garlic made an excellent spread for the grilled steaks! So delicious... thank you Annie!

Keep up the great work, Annie... we're headed to the Games! :-)

Ingredients:

1 butternut squash, peeled and cubed

1 bulb garlic, separated but not peeled

2 oz. pancetta, thinly sliced and chopped

Fresh sage leaves, about 16, whole

2-1/2 T olive oil

2-1/2 T 100% maple syrup, organic

Sea salt and fresh ground black pepper to taste

Recipe:

Preheat oven to 400 degrees.

Peel, seed and cube butternut squash (about 3/4 inch cubes). Place in a baking dish or roasting pan with the whole head of garlic (separated, but not peeled). Toss with olive oil, maple syrup and salt and pepper. Bake for 20-30 minutes (until squash begins to brown... turning once). Sprinkle chopped pancetta and scatter the sage leaves evenly over the squash. Continue to bake for another 20-30 minutes (until squash and garlic is tender and caramelized). Enjoy the roasted garlic cloves by themselves or spread over your steak or vegetable. Yummy.

~recipe from The Barefoot Contessa

Shrimp, Asparagus & Shiitake Stir Fry

With my son gone to Science Camp for the week, tonight was my daughter's pick for dinner. Sure enough she picked her favorite foods and everything he dislikes ...and would undoubtably complain about! This was a delicious quick-fix... perfect for a hectic last week of school!

Recipe:

1/2-3/4 lb. shiitake mushrooms - trimmed and left whole (or sliced in half if they're large)

1 large shallot, sliced

1 bunch asparagus, chopped

1 lb. bay shrimp, tail on and deveined

1 T coconut oil

1/4 C coconut aminos

pinch sea salt (optional)

black pepper to taste

Heat coconut oil in a skillet over high heat. Saute shrimp until pink and heat through. Remove, and add shallots to pan. Cook on medium low heat until tender. Add mushrooms. As mushrooms start to soften add asparagus and coconut aminos. Cover and cook for about 4-5 minutes (until asparagus is crisp tender). Add shrimp back to pan. Toss well and add sea salt and pepper to taste. Serve and enjoy! Quick and easy. :-)

Simple Salmon & Cilantro Sweet Potatoes

Wow, what a weekend! We followed our very own Annie Sakamoto to the Nor-Cal Regionals and she sure gave us reason to cheer! I think I can speak for all when I say how very proud and awe-inspired we all were by her! Annie is one of those rare gems that encompasses the best qualities in an athlete, a competitor, a mother, a trainer, a friend, a wife and a person! A lovely lady who truly deserves this shining moment: 3rd for our Nor-Cal Region!!! We love you, Annie!

Tonight's dinner was delicious! However, it was the side dish that I was most happy with! Sweet potatoes are a mainstay in our diet, and it is always a treat to find new ways to prepare them. This tasty recipe could be enjoyed hot or cold. Hope you enjoy! We loved it!

Recipe:

4 sweet potatoes, peeled and diced

2 T coconut oil

3 cloves garlic, minced

1/2 C fresh cilantro, finely chopped

1/2 tsp. chili powder

Pinch sea salt

Fresh ground black pepper to taste

Place potatoes in a medium saucepan. Add just enough water to cover. Bring to a boil. Lower heat and cook at a low boil for about 8-10 minutes (until potatoes are just tender). Drain and set aside. In the same saucepan, heat coconut oil over medium heat. Add garlic and cook until tender. Add potatoes back to pan along with chili powder and cilantro. Mix well and season with sea salt and black pepper. Serve and enjoy this pleasant twist to the typical side dish! And... for all you cilantro dislikers (I do know a few)... substitute flat leaf Italian parsley!

Just for fun... here's a shot of (some of the) Annie's FANnies celebrating with Annie at the end of regionals:

Scott's Paleo Chicken Thighs

I was sick all last week, and had to take some time off! Scott really helped out in the kitchen. He truly enjoys cooking and is pretty darn good at it... (he also keeps it Paleo)! I should give him more opportunities to take over the kitchen! This recipe is on of my favorites that he made... a winner with us all! Our daughter even asked for seconds, which to Scott was pure victory!

Now you should know a few things about Scott's cooking... 1. Alcohol is almost always an ingredient! It cooks down and really provides a rich flavor, but you could easily substitute the red wine in this recipe for chicken broth. 2. He will almost always use these two cooking tools: his cast iron skillet or his BBQ. 3. Garlic, garlic and more garlic! 4. He also makes a huge mess of the kitchen, but that's another story! ;-)

Thank you for taking care of the cooking, babe!

Ingredients:

6-8 Chicken thighs, with skin

black pepper and pinch sea salt

2 T olive oil

Sauce ingredients:

1 T olive oil

4-5 cloves garlic, crushed & minced

1/2 sweet yellow onion, sliced

1 can (15oz) diced tomatoes

3/4 C red wine (or chicken broth)

1/4 C water

1 T Italian seasoning

1 T Oregano

Preheat oven to 350 degrees. In a cast iron (or heavy, oven-safe) skillet, heat the olive oil. Season chicken thighs with salt and pepper. Brown thighs in olive oil. In a separate skillet prepare the sauce. Saute garlic and onions in olive oil. Add the diced tomatoes, red wine, herb seasonings. Cook over medium heat until it thickens and reduces. Add water. Pour over chicken thighs and place entire cast iron skillet in the oven. Cook for 30 minutes, uncovered. Serve with your choice of sides, and enjoy!

Grilled Tuna Steaks with Spicy Cauliflower Stuffed Tomatoes

Ok, what a totally fun dinner this was! Delicious and ready to impress! And honestly not difficult at all... just a lot of veggie prep. If you give this a try, I promise you won't be sorry! Have fun with it.. and enjoy.

Spicy Cauliflower Stuffed Tomatoes:

6 ripe tomatoes

1 C cauliflower rice

2 T olive oil

3 cloves garlic, minced

2 jalapeno peppers, minced

1/4 C fresh cilantro, chopped

1/3 C reserved tomato pulp

1/2 tsp. cumin

1/4 tsp. black pepper

pinch sea salt

Rice the cauliflower in a food processor. Reserve 1 Cup, and save (or freeze) the rest for another time. Preheat oven to 350 degrees. Cut 1/2-inch slice off the top of each tomato, save the tops! Hallow out the the tomatoes by scooping out the seeds and pulp from the tomatoes, reserve a 1/3 C. Rub some olive oil on the bottom of a baking dish and place hallowed tomatoes on it. Saute garlic and jalapeno peppers in some olive oil until tender. Toss cauliflower rice with tomato pulp reserve. Add garlic, peppers, cilantro, olive oil and spices. Combine well! Spoon mixture into the hallowed tomatoes, mounding slightly. Place tomato tops back on top of the stuffed tomatoes. Bake for 20 minutes, until heated through. Serve hot or at room temperature.

Tuna Steaks:

Seer tuna steaks 2 minutes on each side, and then cook 4 minutes on low. We used the grill for this. Just season with a little salt and pepper if desired.

Top steaks with some pico de gallo (recipe from Cinco de Mayo)!

This meal is a winner! I promise! :-)