Coconut Cookie Dough Oatmeal

http://chocolatecoveredkatie.com/2011/11/10/coconut-cookie-dough-oatmeal/

There is also a coconut free version on this link.

(serves 1)

• 1/2 cup rolled oats
• 1/8 tsp salt
• stevia or sugar of choice
• 1/4 cup applesauce or banana
• optional 4 drops coconut extract
• 1/4 tsp pure vanilla extract
• 1/4 cup milk of choice or canned coconut milk
• 1-2 tbsp pre-melted coconut butter 
• optional handful chocolate chips, plus extras for the top

Baked Cookie Dough Oatmeal: Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boatmeal cakes, two 1/2-cup ramekins). Cook for 20 minutes or more, until it’s firm. Finally, set your oven to “high broil” for 5 more minutes – or simply just bake longer, but broiling gives it a nice crust. Don’t forget to spray your ramekins first if you want your cakes to pop out.

Banana and chocolate are not histamine or tyramine low. 

MANGO CURRY HOMEMADE BBQ SAUCE

Ingredients

• 1 Tsp Habanero Pepper roughly chopped (about 1/2 a pepper)
• 1 Cup Mango roughly chopped (about 1 large mango)
• 1/2 Cup Roughly chopped dates lightly packed (80g)
• 1/4 Cup Raw Apple cider vinegar
• 2 Tbsp Garlic minced
• 1/2 Tbsp Fresh ginger minced
• 1 Cup Tomato sauce
• 2 tsps Yellow curry powder
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

2. Preheat your oven to HIGH broil.
3. Cut a Habanero pepper in half and place it, cut-side down, onto a small baking sheet. Bake in the oven until the pepper's skin is black and roasted, about 5-10 minutes.
4. Chop half of the pepper (it should be about 1 tsp) and place it into a large sauce pan.
5. Add in the remaining ingredients, stirring to combine. Bring the mixture to a boil over medium/high heat.
6. Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn't burn.
7. Once thick, scrape the mixture into a large food processor and blend until smooth.
8. DEVOUR

MANGO CHICKEN WITH COCONUT CAULIFLOWER RICE

https://www.foodfaithfitness.com/mango-chicken-with-coconut-cauliflower-rice/

Ingredients

For the sauce:

• 2 1/2 tsps Coconut oil divided
• 1 1/2 tsp Fresh ginger minced
• 1 tsp Garlic minced
• 1/2 tsp Habanero pepper minced
• 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
• 1/2 Tbsp Coconut aminos
• 1 tsp Tapioca flour

For the chicken:

• 3 Tbsp Tapioca flour
• 8 oz Chicken breast patted dry and cut into one-inch cubes
• Salt + Pepper
• 2 Tbsp Coconut oil

For the cauliflower rice:

• 3 Cups Cauliflower cut into bite-sized pieces
• 2 tsp Coconut oil
• 2 Tbsp Unsweetened coconut flakes

For garnish:

• 1/2 a Large mango cut into cubes
• Roughly chopped cilantro
• Diced Green Onion
• Toasted sesame seeds

Instructions

1. In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
2. Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
3. Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
4. After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
5. Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
6. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
7. While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
8. heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
10. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.
11. DEVOUR

CARIBBEAN CHICKEN BOWLS WITH GRILLED PLANTAIN

https://www.foodfaithfitness.com/caribbean-chicken-bowls-with-grilled-plantains/

Ingredients

For the bowls:

• 2 Tbsp Unsweetened coconut flakes
• 2 Cups Cauliflower, cut into florets
• 3 tsp Melted coconut oil, divided
• 1/2 Large Ripe green plantain
• 3 tsp Coconut sugar
• 1/4 Cup Cilantro, roughly chopped
• 1 Large avocado, mashed
• 1 Tbsp Honey

For the chicken:

• 3 tsp Ground cumin
• 2 tsp Coconut sugar
• 1/4 tsp Cayenne pepper
• Sea Salt and pepper
• 8 oz Chicken breast

Instructions

1. Pre heat your oven to 350 degrees and spread the coconut on a small baking sheet. Cook until golden brown, only 2-3 mins. Watch CLOSELY as coconut burns quickly.  
2. Additionally, place a grill pan on your grill and preheat to medium heat. (I do this while I prep all the ingredients.)
3. Place the cauliflower in a medium bowl and toss with 2 tsp of the coconut oil, reserving the rest for later. Sprinkle with salt and pepper and toss into the heated grill basket.  Cook until tender, with some charred spots, about 10-15 minutes, stirring occasionally.
4. Lay the VERY thinly sliced plantains in a single layer on a plate and brush them with half of the remaining coconut oil (about 1/2 tsp.) Then, sprinkle on half of the coconut sugar (about 1 1/2 tsp.)  Flip and repeat.  They may be a little hard to flip, so be gentle! Set aside.
5. Remove the cauliflower from the grill and cover to keep warm.  Then, in a small bowl, combine the cumin, coconut sugar, cayenne pepper and a pinch of salt and pepper. Dry the chicken off and really rub all of the spice blend on both sides of the chicken.
6. Grill until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
7. While the chicken rests, place the plantains on the grill. Immediately flip the plantains in the order that you put them on. Then, remove them. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
8. Place the cauliflower into a small food processor, along with cilantro and pulse until broken down and "rice-like." Stir in the toasted coconut flakes.
9. Divide the cauliflower between two bowls, followed by the plantains, mashed avocado and the grilled chicken.
10. Drizzle the bowls with honey (1/2 Tbsp per bowl) and DEVOUR.

Recipe Notes

*You will buy a "green plantain" but the actual color should be yellow with some large brown spots. You don't want it ALL brown or it will be way too soft to cut and grill.