MAKE IT CUTE

Ingredients:

For Shrimp Marinade:

• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1/7 tsp cayenne pepper
• 2 tbsp lemon juice
• 1 lb extra-large shrimp, peeled and deveined

For the sauce:

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• ½ tsp freshly ground black pepper
• 1 tsp salt or to taste
• ½ tsp turmeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. Add the onion and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

Recipe and Photo Courtesy of: jocooks.com

Ingredients: 

• 1 1⁄2 tablespoons organic virgin coconut oil
• 1 3⁄4 lbs sweet potatoes, peeled and diced
• 2  teaspoons light brown sugar, packed
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon nutmeg, freshly grated

Directions:

1. Preheat oven to 350 degrees F.
2. In a small saucepan, melt coconut oil over low heat.
3. In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
4. In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.

Recipe and Photo Courtesy of: food.com

Ingredients: 

• 3 cups semisweet chocolate chips (dairy free, if needed)
• 3/4 cup full-fat coconut milk
• 2 tablespoons coconut oil

Optional Toppings: 

• Sea salt
• Salted Caramel
• Chopped nuts
• Flaked coconut

Directions:

1. Place the chocolate chips in a large bowl.
2. Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
3. Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth.
4. Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).
5. Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
6. Freeze (1 hour) or refrigerate (2-3 hours) until set.

Recipe and Photo Courtesy of: veggieandthebeast.com

Coconut oil chocolate chip cookies

Ingredients:

• ½ cup virgin coconut oil, softened
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 egg
• 1½ tsp vanilla extract/powder 
• 1⅓ cup all-purpose flour 
• 2 tbsp cornstarch
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup chocolate chips

Directions:

1. Cream together softened coconut oil (should have consistency of softened butter), sugars, egg, and vanilla extract with your mixer until light and fluffy (3 minutes).
2. Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems to thin and oily, add 1-2 more tablespoons of flour. Fold in chocolate chips by hand.
3. Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours (I usually put them in the fridge overnight).
4. Pre-heat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet.
5. Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked. Cool cookies on the baking sheet for about 10 minutes. Store airtight.

Recipe and Photo Courtesy of: yummly.com

Crispy oven baked French fries

Ingredients:

• 3 large organic Yukon Gold potatoes
• 1 Tablespoon organic coconut oil, melted
• Sea salt and cracked black pepper, to taste
• Note: Depending on how many fries you want and how large your potatoes are, you can adjust the recipe. You just need enough melted coconut oil to lightly coat the fries.

Directions:

1. Preheat the oven to 450 degrees
2. Wash the potatoes and cut them into thin, fry-like strips.
3. Soak the cut potatoes in ice water for 10-20 minutes, to remove some of the starch. Drain them and pat them dry.
4. In a large bowl, toss the potatoes with the melted coconut oil until all the fries have a light coat of oil. Sprinkle the sea salt and pepper over the fries, and stir until they’re evenly coated.
5. Place wire cooling racks on a cookie sheet. Arrange the fries on the racks so that they don’t touch (this helps them crisp more evenly, and will prevent the fries from sticking on the pan).
6. Bake for 30 minutes, checking every few minutes after the first 20 minutes. Fries should be browned and crisp all around (baking time will depend on the size of your fries).

Recipe and Photo Courtesy of: thankyourbody.com