Ingredients

• 4 (8oz Size) halibut steaks
• 2 cloves garlic
• 1 cup macadamia nuts
• 1/4 cup plain bread crumbs or flour
• 1/2 teaspoon salt
• 1/4 cup coconut oil

Directions

Preheat grill to medium. Prepare four 12 x 12 pieces of heavy-duty aluminum foil by coating one side of each with nonstick cooking spray. Set aside.

Rinse halibut and pat dry with paper towels. In food processor, chop garlic until fine. Add crumbs and salt; pulse until coarsely ground. Pour into shallow dish or pie plate.
Cover fish in coconut oil, then into nut mixture, pressing nuts onto fish.

Place each steak on one half of prepared foil square; fold other half over steak and seal edges to make a packet. Grill packets for 10 minutes, turning once. Remove halibut steaks from packets and serve. Great with wild rice pilaf and vegetables

Ingredients

• 2 Cups Sugar
• 4 TBL Flour
• 4 TBL Cocoa
• 4 TBL Coconut Oil
• 1 Can Evaporated Milk
• 1 TSP Vanilla

Directions

Whisk dry ingredients in a saucepan. Add 1 can evaporated milk and coconut oil. Cook and stir on medium heat. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and stir in vanilla.

Ingredients

• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 cloves garlic
• 2 tablespoons coconut oil
• 2 tablespoons flour
• 1 cup water
• 1 can (14oz) coconut milk
• 1 can (14oz) artichoke hearts,
• drained and rinsed.
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon thyme

Directions

Sauté celery, onion, and garlic in coconut oil in a heavy saucepan over low heat until vegetables are tender. Stir in flour and cook for 2 minutes. Add water and coconut milk and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Puree half the mixture and all of the artichoke hearts in an electric blender; add to pan. Add remaining ingredients and heat, stirring every 2 to 3 minutes. Each serving contains 2 tablespoons coconut oil.

Ingredients

• 8 to 10 oz wheat or rice
• noodles
• 1/4 cup coconut oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 head broccoli, chopped
• 1 teaspoon green curry
• paste
• 1/2 pound shrimp, peeled,
• tails off
• 1/4 cup fish sauce
• Salt to taste

Directions

Cook noodles according to package directions. Heat coconut oil in a skillet and sauté onion, green pepper, and broccoli until tender. Add green curry paste and shrimp and continue cooking for 5 minutes or until shrimp is cooked. Add fish sauce, remove from heat, and stir in noodles. Add salt to taste. Each serving contains 1 tablespoon coconut oil.

Ingredients

• 1 medium-sized potato
• 2 tablespoons coconut oil
• Salt and pepper to taste

Directions

Grate the potato and set aside. Heat 2 tablespoons of coconut oil in a frying pan to 300 degrees F. Add the grated potato to the hot pan, spread it out evenly over the bottom of the pan, then push it down with a pancake turner so the potato pieces form a mat. You wan the potato to be in contact with the bottom of the pan and the oil.

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups milk
• 1 egg
• 1/4 cup coconut oil
• 1 T sugar
• 1 T baking powder
• 1/4 tsp salt
• 1 overripe banana, crushed

Directions

Combine dry ingredients in mixing bowl. Add coconut oil, egg and banana. Mix until smooth. Cook on griddle