best 7 healthy recipes Coconut from turkey

Bacon Zucchini Mushroom No-Egg Scramble


Yield: 2 large bowls / Servings: 2 / Total Time: 20 minutes

Ingredients

  • 2 zucchinis, sliced (1⁄2 inch thick) and quartered
  • 10 baby Portobello mushrooms, sliced (or use other mushrooms)
  • Handful of spinach, washed
  • 10 slices of bacon (chopped)
  • 1 tablespoon coconut oil

Directions

1. Chop up the zucchinis, mushrooms, and the bacon.
2. Add 1 tablespoon of coconut oil to the frying pan.
3. Add the chopped zucchinis and mushrooms to the frying pan and cook on medium heat.
4. Fry the bacon pieces in a separate pot until cooked through.
5. Add the cooked bacon pieces to the frying pan. Cook for 2 minutes
more in the frying pan.
6. Add the spinach to the frying pan and for another 2 minutes.


Coconut Banana Pancakes Topped with Berries and Coconut Cream


Yield: 6-8 small pancakes / Servings: 2 / Total Time: 20 minutes

Ingredients

  • 2 ripe bananas
  • 1⁄3 cup coconut flour
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon baking powder
  • coconut oil for cooking
  • fresh berries
  • coconut cream

Directions

1. Combine the bananas, coconut flour, vanilla extract, and baking
powder and mix well.
2. Add in 3-4 tablespoons of coconut oil into a frying pan on low to
medium heat.
3. Scoop out appox. 2-3 full tablespoons of batter for each pancake and
spread the batter to form a thin pancake (1/4 to 1/2 inch thick) .
4. Fry each side for 2-3 minutes until it's a bit solid and browns (note that
it burns easily so use a low heat).
5. Fry the pancakes in batches (depending on the size of your frying pan,
you may be able to fry multiple pancakes at a time).
6. Top with fresh berries and coconut cream.

Coconut Seafood Soup


Yield: 4 bowls / Servings: 4 / Total Time: 30 minutes

Ingredients

  • 32oz chicken stock (or water)
  • 10 button mushrooms (or other mushrooms), sliced
  • 1⁄2 cup kale, chopped (or other greens)
  • 1 cup romaine lettuce, chopped
  • 4 tilapia filets, chopped into large chunks
  • 10 shrimp/prawns
  • 10 mussels, optional
  • 1 cup coconut cream
  • 1 teaspoon Red Boat fish sauce, optional
  • Salt to taste, if needed

Directions

1. Pour the chicken stock into a large pot and bring to the boil.
2. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.
3. Add in the tilapia pieces, the shrimp/prawns, and any other seafood,
and bring to the boil again. (Ensure the soup covers all the seafood - add in more chicken stock if necessary.)
4. Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.
5. Add in the coconut cream, fish sauce (optional), and salt to taste.  Stir to mix (but be careful not to break up the fish pieces too much).
6. Wait for it to just start boiling, then take off the heat and serve
immediately.

Salmon Stew with Celery and Cilantro


Yield: 4 bowls / Servings: 4 / Total Time: 30 minutes

Ingredients

  • 32oz chicken broth (or bone broth)
  • 2 salmon filets, diced
  • 2 Italian squash, diced
  • 4 button mushrooms, diced
  • 2 cups chopped celery
  • 1⁄2 cup chopped cilantro
  • salt and pepper (to taste)

Directions

1. Place all the vegetables with the broth into a pot and simmer for 15
minutes.
2. Add the diced salmon and simmer for another 5 minutes.

Baked Salmon on a Bed of Cabbage,
Fennel, and Apple


Yield: 4 plates / Servings: 4 / Total Time: 40 minutes

Ingredients

  • 4 salmon filets
  • 8 tablespoons olive oil
  • 1⁄2 head of cabbage, chopped into small pieces
  • 1 head of fennel, diced (or use 1 celery heart)
  • 2 apples, peeled and diced
  • 1⁄2 cup chicken broth (or water)
  • 4 tablespoons of coconut oil
  • 3-4 slices of bacon, chopped into pieces (optional)
  • Salt and pepper, to taste

Directions

1. Preheat oven to 350F.
2. Place each salmon filet onto a piece of aluminum foil with 2
tablespoons of olive oil and a bit of salt and pepper. Wrap up the
aluminum foils and place in the oven for 30 minutes.
3. While the salmon is baking, place the coconut oil into a large saucepan
and add in the cabbage and chicken broth and put the lid on the
saucepan. After 10 minutes, add in the fennel, stir and keep the lid on.
After another 10 minutes, add in the apples. Stir and season with salt
and pepper. Cook until the salmon is done.
4. Place the cabbage mixture on a plate, place the salmon on top, then top
with bacon pieces.

Cauliflower Crusted Pizza topped with Spinach and Prosciutto


Yield: 6 pizzas / Servings: 2 / Total Time: 35 minutes

Ingredients

  • 1⁄2 head cauliflower
  • 8 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1⁄2 teaspoon salt
  • 4 handfuls of spinach leaves
  • 12 slices of prosciutto or ham (make sure there are no AIP-forbidden
  • ingredients in the meat – check when you purchase it or alternatively
  • top with chicken or other meat)
  • olive oil for greasing

Directions

1. Preheat oven to 350F. Line a baking tray with parchment paper and
then grease it with some olive oil.
2. Break the cauliflower into pieces, and food process the cauliflower
with the 8 tablespoons olive oil, garlic powder, Italian season, and salt
until it forms a soft mash.
3. Squeeze the water out of the cauliflower mash. Then divide into six.
4. Press each into a small pizza dough and bake in the oven for 20
minutes until the crust turns slightly brown and harder.
5. While the crust is baking, boil a pot of water and drop the spinach into
the boiling water. Boil for 1 minute and remove the spinach.
6. Place 2 slices of prosciutto onto each pizza (to prevent the spinach
from making it soggy) then place the spinach on top.
7. Eat off the parchment paper as the crust is too fragile to remove.

Grilled Chicken Drumsticks with Garlic Marinade


Yield: 10 drumsticks / Servings: 2 / Total Time: 30 minutes

Ingredients

  • 10 chicken drumsticks
  • 1/2 cups of olive oil
  • 1 head of garlic (around 10 cloves)
  • juice from 1 lemon
  • 1 tablespoon of sea salt
  • 1⁄2 teaspoon of pepper

Directions

1. Place the olive oil, garlic, lemon juice, sea salt, and pepper into a
blender or food processor and puree. This is the marinade.
2. Rub the chicken drumsticks in the marinade.
3. Grill the chicken drumsticks.


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