Cooking Steps

Melt 1 Tablespoon coconut oil in a small sauce pan on the stove. Add 1/2 cup coconut flakes, cilantro, lemongrass and garlic. Cook over high heat for about 5 minutes, stirring constantly, until the coconut begins to brown. When the coconut is golden, remove from heat and put mixture in a small bowl.

Cut the chicken breasts in half to make 2 wide, thin, pieces per breast. Think “hamburger style” vs. “hot dog style.” Pat dry. Spread about 1/4 of the coconut herb mixture over each breast, and roll up the breast tightly with the mixture inside. Use 2-4 toothpicks per breast to secure the roll.

Beat the egg in a small bowl. Dip the stuffed chicken in the egg. Use your clean fingers to smear the egg over the whole piece of chicken. Then cover each chicken piece with the additional coconut flakes or the coconut flour. My husband doesn’t like using the flakes for breading, but he really likes it with coconut flour. I love both, so you can decide which you prefer.

Preheat the oven to 375.

Melt about 1/2 cup coconut oil in a pan over medium high heat. Place the coconut breaded and stuffed chicken pieces in the oil and cook until golden on each side. Then, place in a pan and cook in the oven for 20 minutes. Remove the toothpicks before serving.

I like to place the chicken on a thin bed of coconut (the extras from breading) when I bake it in order to soak up the extra oil.

The chicken is shown pictured with chopped carrots, asparagus, and red peppers which I sauteed in the leftover oil from cooking the chicken. Make sure you scoop out any coconut pieces that fell off and burned before you add the vegetables.

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Serves 4

~30 minute

This is a Non-Dairy Recipe

Ingredients

• 2 Chicken Breasts
• 1/2 cup Dried Unsweetened Coconut Flakes
• 1/3 cup Chopped Fresh Cilantro
• 1/2 teaspoon Pureed Lemongrass (sold by the fresh herbs at your grocery store)
• 1/2 teaspoon Minced Garlic
• 1 Tablespoon Coconut Oil
• 1 egg
• ~1/2 cup Dried Unsweetened Coconut Flakes OR Coconut Flour
• ~1/2 cup Coconut Oil
• Toothpicks

Cooking Steps

♥ Melt chocolate on a double boiler or in the microwave and set-aside to cool for several minutes
♥ Mix all ingredients together (except any optional additions) with an electric mixer
♥ Once combined, fold in any optional additions into thick batter
♥ Spoon into greased or lined mini-muffin cups about 3/4 full (batter will puff nicely)
Bake at 350 degrees for 11-14 minutes – cook longer for a brownie resembling more of a cake-like batter and pull out just before done for a fudgy brownie that will finish cooking in the muffin tin after it has been pulled out of the oven

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Serves 4

12 minutes

This is a Non-Dairy Recipe

Ingredients

• 2 C almond butter
• 2 eggs
• 1 ripe banana
• 1/2 C maple syrup
• 1/2 C palm sugar
• 1/4 C coconut oil
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 oz unsweetened chocolate

One thing I sometimes miss is a sweet BBQ sauce….especially when it comes to ribs. I’ve made ribs before using spice rubs and/or other Paleo/Primal BBQ sauces, but I haven’t found the perfect recipe that gives me that sweetness without using sugar. UNTIL NOW!!! This is by far the BEST Rib sauce EVER….And there is zero added sugar in it. I didn’t make this sauce recipe up myself….a quick google search for “Paleo Slow Cooker Pulled Pork” lead me to this Paleo Eats blog. We first made a slightly modified version of the pulled pork recipe (which is amazing), but then decided to use the same type of sauce for ribs. The combination of the Orange juice and Chipotle peppers makes this recipe amazing.

Ingredients (serves 2-4)
- 2 racks of ribs
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers – we used canned
- 1 28 oz can of crushed tomatoes
- 2 cups of FRESH squeezed orange juice
- ~1-2 cups of beef broth

Directions:

1. ALERT! You need 3-4 hours for the braising, so make sure you’ve got time. You can do it 1 or 2 days before then pop it in the fridge until you’re ready to grill.
2. To braise, pre-heat oven to 200. Yes, 200.
3. Prepare the rub by mixing together all of the spices. Spread the rub over the ribs to create a light layer.
4. Put the ribs in a baking/casserole dish. Pour the tomatoes, chipotle peppers, orange juice and garlic into the baking dish on top of the ribs. Mix it around to combine the mixture. You want the ribs to be slightly covered with liquid, so use the beef broth to make sure they are covered. You’ll have to modify the amount you use based on the size of the baking dish and # of racks of ribs.
5. Cover tightly with foil and pop in the oven for 3-4 hours. You want to take it out as soon as the meat starts to feel tender and come away from the bone.
6. Once it’s finished braising you can grill it right away or let it cool, pop it in the fridge and grill it another day.
7. Grill the ribs at medium-high heat for ~5 min per side. Depending on whether you had them in the fridge or not will impact the cooking time. Ours were in the fridge so it took 5 min per side with the bbq lid down.
8. While the ribs are BBQ’ing, pour the sauce into a saucepan and let it simmer and reduce. Apply some extra sauce to the ribs before you serve.
9. Enjoy!

Fully Primal Husband lost his mind after eating these….“Wow, these are amazing. These are by far the best ribs that we’ve ever made. This sauce tastes like actual BBQ sauce.”

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Brazilian Chicken with Coconut Milk

By: MLYIN

"This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice."

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What to Drink?
	Chardonnay
	Beer

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced
• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh parsley

Directions

1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.