Grilled Chicken with a coconut almond crust with SautĂ©ed vegetables with a touch of Asia

This is a dinner I made a few days ago when I still had groceries in the fridge 🙂

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2 Chicken breast

1 egg, lightly beaten

1/2 almond flour

1/2 cup coconut flakes

Chopped Rosemary

Salt and pepper

Sautéed Vegetables

  Kale

Broccoli

Spinach

Green Beans

Leek

Garlic

Virgin Coconut oil

Cocktail Tomatoes

Fresh Mint

 Chili flakes

Salt and pepper

Start by placing the chicken between two sheets of plastic wrap and beat the chicken flat. Batter the egg lightly, on a plate mix the almond flour coconut flakes, rosemary, salt and pepper. Dip the chicken in the egg and then into the almond/coconut mix.

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Grill the chicken (or fry it in a pan) till it is thoroughly cooked. Meanwhile sauté the vegetables in a pan and using the coconut oil that not only gives the vegetables a delicious flavor it is also very healthy for you. When the vegetables are soft-ish add the tomato and garnish with the mint.

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Enjoy!

 

Bolognese with a touch of Asia…

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I am absolute in love with coconut, not only does it taste delicious but it is actually very healthy as well. Coconut oil can be used from anything from hair conditioner to booze your immune system. It is truly a super food that also being used for weight loss because the medium fatty acids are easily digested and used up by the body therefor it is not stored as body fat. Coconut oil also has a positive effect on the metabolism.

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500 grams/1 lbs. Minced Beef

1 Chopped Yellow Onion

2 Chopped Garlic Cloves

200 gram/7oz. Chopped Mushrooms

1 can of Tomato Sauce

1 tablespoon Curry Paste

1 tablespoon Soy Sauce (gluten-free)

½ tablespoon Hoisin Sauce

1dl/1 cup of Chopped Cilantro

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Coconut Cauliflower Rice

1 Grated Cauliflower

Brussels Sprouts

1 Zucchini

1 tablespoon Coconut Oil

Salt and Pepper

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How to: Fry the meat in a frying pan and add the rest of the ingredients and let it simmer for about 20 minutes.

Cup the Zucchini and the Brussels Sprouts add some olive oil and salt and roast them in the oven till they are crispy. Meanwhile grate the Cauliflower and fry it in a wok using the coconut oil this will give the cauliflower a nice flavor and season with salt and pepper. When the vegetables are ready from the oven mix them in with the cauliflower and serve with the Bolognese.

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