Recipes: - Coconut Butter Beef Brisket - Hawaiian Harvest Pork Chops - Garlic Shrimp - Coconut Chicken Fingers - Pesto Thai Shrimp - Grilled Burritos - Edamame and Sweet Potato - Cheesy Sausage Hawaiian Pizza - Grilled Shrimp - Sage, Pecan, and Coconut Pork Tenderloins - Mango-Coconut Chicken - Thai Halibut - Thai Chicken-Coconut Chicken Soup - Cashew Chicken - Coconut, Ginger, and Currant Rice - Nori Rolls - Paleo Jerk Chicken - Spicy Beef & Cucumber Salad - Thai Turkey Loaves - Chicken Lettuce Wraps - Pork Chops - Spicy Sesame, Coconut, Honey Chicken Slow Cooked - Shrimp Mini Slider with Tropical Sauce - Chicken Soup - Sweet and Sour Coconut Pork Sliders - Sweet and Sour Coconut Eggplant - Pork Souvlaki with Honeyed Coconut Apricots - Low-Carbohydrate Porchetts - Hawaiian Bacon - Brined Turkey - Pork Medallions - Peach BBQ Pork Chops - Chicken Stir Fry - Fried Chicken - Quick Snapper - Coconut Noodles - Ceylon Coconut Pork Curry - Toasted Coconut - Shrimp and Carrot Coconut-Ginger Quinoa - Coconut Chicken - Coconut Shrimp Curry - Sweet Chili Mayo - Broccoli and Peanut - Garlic Coconut Prime Rib - Grilled Alaska Salmon - Pork Chops with Raspberry Coconut Sauce - Pineapple Coconut Chicken Tenders
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1.5 kg of Beef Brisket
2 Tbsp. of Onion Soup Mix
110 g of Coconut Butter
30 g of Dijon Mustard
Preheat the oven to 300°F/150°C.
Place the brisket in a roasting pan (fat side up).
In a medium mixing bowl, combine the soup mix, coconut butter, and mustard.
Spread it evenly on top of the meat.
Cover the pan with a lid or aluminum foil.
Cook the meat for 3-4 hours.
Total Fat: 6g
Saturated Fat: 3g
1 Tbsp. of Coconut Oil
4 Large Pork Center Chops
1 Medium Onion – Sliced
2 Apples – Cored, Sliced
2 Garlic Cloves – Minced
2 Tbsp. of Flour
130 ml of Dark Beer
250 ml of Chicken Broth
1 tsp. of Cinnamon
1 tsp. Of Ginger
1 Tbsp. of Thyme
Add the oil to a large skillet.
Brown the pork chops on both sides.
In the same frying pan, sauté the onions until they are translucent.
Add the garlic and the apples.
Sprinkle the flour into the pan drippings.
Deglaze the pan with the beer.
Add the rest of the listed ingredients; cover it and turn it to medium heat for 1 hour.
Total Fat: 13g
Saturated Fat: 5g
500 g of Jumbo Shrimp – Peeled, Deveined
6 Large Minced Garlic Cloves
350 ml of Water
Dash of Salt
1 Jalapeno Paprika – De-Ribbed, De-Seeded
1 Tbsp. of Olive Oil
170 ml of Coconut Milk
1 Tsp. of Red Chili Powder
In a blender, chop the garlic with water and ½ teaspoon of salt. Make sure there are still bits of garlic; a few pulses should do.
Pour the mixture over the shrimp and let it sit for 10 minutes.
Strain the water away from the shrimp and the garlic.
Add in the lime juice, ½ teaspoon of salt, and jalapeno.
Heat one tablespoon of olive oil over high heat in a large pan.
Add in the shrimp and cook it for one minute.
Add one small can of coconut milk and cook it for another 30 seconds.
Mix the chili powder into the mixture.
Mix in the coconut milk into the rice.
Total Fat: 18g
Saturated Fat: 10g
4 Boneless Chicken Breasts – Cut into ½ inch/1 cm Strips
½ tsp. of Salt
¼ tsp. of Red Pepper
150 g of Rice Flour
250 ml of Buttermilk
1 Large Egg
100 g of Unsweetened Shredded and Dried Coconut
3 Tbsp. of Canola Oil
Sweet Chili Sauce
Sprinkle the chicken with the pepper and the salt.
Put the flour in a shallow dish.
In a medium-mixing bowl, add in the egg and the buttermilk. Mix it well.
Put the coconut in a shallow dish.
Dredge all chicken through the flour and shake off the excess.
Dip the chicken into the egg mixture and then dredge through the coconut.
Heat a large frying pan over medium heat.
Add the oil to the pan.
Add in the chicken. Allow it to cook for 6 minutes on each side.
Serve it with the chile sauce if desired.
Total Fat: 15g
Saturated Fat: 7g
750 g of Unpeeled Raw Shrimp – Large
50 - 100 g Coconut Lime Rice
3 Tbsp. of Lime Juice
2 Tbsp. of Dry Roasted Peanuts – Unsalted
2 Tbsp. of Ginger
2 Minced Cloves of Garlic
1 tsp. of Salt
½ tsp. of Red Pepper – Crushed
60 ml of Olive Oil
100 g of Coconut
Peel and devein the shrimp.
Put the oil, lime juice, peanuts, ginger, coconut, garlic, salt, and honey into a food processor. (For 20 seconds.)
Sauté the shrimp with 1 Tbsp. of oil in a large frying pan. It will take 3-5 minutes.
Stir the cilantro mixture into the shrimp and serve over the rice.
Total Fat: 13.9g
Saturated Fat: 3.7g
280 g of Chopped Chicken Breast – Cooked
450 g Can of Black Beans – Rinsed
330 g Can of Yellow Corn with Red/Green Bell Peppers – Drained
100 g Shredded Cheddar Cheese – 2% Low Fat recommended
8x 8 Inch/20 cm Whole Wheat Flour Tortillas – Warmed
Vegetable Cooking Spray or Cooking Oil
Salsa (or sauce of your preference)
Put the chicken, beans, yellow corn, and cheese in a large mixing bowl.
Add in the cheese and stir it well.
Spray a large frying pan with cooking spray or grease with cooking oil.
Heat the pan with medium heat.
Wrap up some mixture in a flour tortilla and place in the pan.
Press down with the spatula for 3-4 minutes.
Serve with salsa or a creamy cilantro sauce.
Total Fat: 10.3g
Saturated Fat: 4.4g
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