Gluten-free turkey meatballs with organic garlic coconut oil
Try the following simple very low carb lunch dish: Baby Broccoli with Eggs
2 tablespoons of Organic Garlic Coconut Oil from Nature’s Approved.
About 4 ounces of baby broccoli
4 ounces of animal protein…I used two large eggs but you could use chicken or other meat or mushrooms or a combo.
2 ounces of walnuts (or other nuts)
Melt the oil, sauté the greens (you could use others such as Kale or Swiss Shard) for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve.
I use a large nonstick pan with a lid and throw in an ounce of water after about 2 minutes so the steaming evens the cooking of the broccoli.
But Garlic for Lunch? What about my meetings this afternoon? Well we have a solution.
My Favorite Garlic Veggie Recipe
2 tablespoons of Organic Garlic Coconut Oil from Nature’s Approved.
About 4 ounces of Baby Broccoli (incredibly high in antioxidants) from Trader Joe’s, the stalks are soft and can be eaten entirely with the leaves and crown. The younger broccoli has a higher density of antioxidants than the fully grown broccoli. Broccoli is known for its great anti-carcinogens.
Four ounces of protein. I used two large eggs but you can use chicken, other meat or mushrooms, tofu, tempei or a combo. ( the eggs could be left whole and fried. I prefer to scramble and mix them in or drop the ingredients into an omelet made with these eggs)
2 ounces of walnuts , one of the healthiest nuts (or other nuts such as a handful of mixed nuts from Nuts.com who carry many organic nuts)
Salt and pepper to taste. (adding half a teaspoon of chopped fresh French tarragon to the Asparagus version below added sweetness and made it very interesting.)
Directions
Melt the oil, sauté the greens for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve. I use a large nonstick pan with a lid and throw in an ounce or two of water after about 2 minutes from the start so the steaming evens the cooking of the green vegetable. Take off the lid at the end to steam out the water.
Available 5 gal. 1 gal. & 16 oz jars
Alternate Greens and Ingredients
Asparagus (break off and discard the bottom of the stalk where it is rigid and fibrous) with ½ teaspoon of fresh French tarragon plus almonds instead of walnuts added). The almonds need to go in just before the asparagus so they soften enough.
or alternatively Kale as the green vegetable , strip the leaves off the stalks orBrussel Sprouts cut in half lengthwise (to me garlic provides the resurrection of the brussel sprout, stir frying it into a treat and offsetting the sour taste of the steamed , child torturing, food ) or Collard Greens , strip the leaved off the stalk and tear into smaller pieces.
These I steamed first in a microwave for about 3 minutes in a covered steaming dish with water to soften them (could have done in the fry pan for an extended time but this needs constant stirring and turning), then stir fried them in the garlic coconut oil, added a little red or orange capsicum for color and dropped them into an omelet which I also fried in the garlic coconut oil.
This one I did not think would taste good but it did, the garlic coconut oil saved and boosted it. Still could be better with a kicker herb I have not yet selected, think I will try fresh rosemary or thyme.
Chicken and Spinach, Chicken and Kale or other favorite Breakfast Sausages
Buy them from Trader Joes or Fresh Market or a good supermarket who use quality meat in their sausage . Pan fry them for breakfast in Nature’s Approved Organic Garlic coconut oil, add slices of some capsicum (high in Vitamin C) after the sausage is partly cooked.
I like using the lid on the fry pan for the sausages (essential to me for omelets to cook the top) and a couple of ounces of water to steam and speed up the sausage cooking after the initial browning of them and the capsicum.
Serve with a slice of your favorite bread toasted and “buttered” with the garlic coconut oil.
Indian Spicy Chicken Curry (Niall P., Long Island NY)
This is so aromatic Niall has been known to cook it outside on the barbeque even though it was raining and he had to use an umbrella
Ingredients: Enough for five people with adequate leftovers
2 whole chickens
Rice, brown basmati from Lundberg farms or whatever you love.
Indian Curry Powder
Nature’s Approved Organic Garlic coconut oil 4 heaped tablespoons
Whole large onion
1 lb potatoes , peeled.
Pepper (regular or hot )
Procedure:
Steam the rice separately and chicken curry below over the rice when both are done.
Make a paste of the curry powder and the melted Organic Garlic coconut oil.
Skin the chicken to reduce the fat in the dish, (you are adding a healthier fat with high MCT’s)
Chop the chicken into large chunks
Take part of the curry paste and coat the chicken pieces and leave for at least 15 minutes
Mini Chop 0the whole onion after peeling and cutting
Add the finely chopped onion to the remainder of the curry powder paste in a hot pan, cook the paste until the onion is a little brown
Add the coated pieces of chicken and stir. Cook until the chicken pieces give off much of their moisture
and the pan is not showing significant moisture
Then add a lot of water, about a pint so the chicken appears to be in a stew , add cut up potato and salt and pepper to taste. The potato will get mushy, crush it and let it form part of the curry sauce
Cook so the curry paste has a thick consistency.
Serve the curried chicken on a bed of the cooked rice.
Barbeque Sauce
a. Simple-quick garlicy Barbecue sauce
Take some Nature’s Approved garlic coconut oil and paint it on the meat or vegetables you are about to barbecue , preferably leave them for 10-15 minutes or longer before cooking.
b. Zinger barbecue sauce
Melt several tablespoons of Nature’s Approved Organic Garlic coconut oil . Add the ingredients of your favorite homemade barbecue sauce or as follows:
Ingredients
Directions
Heat the Garlic Coconut Oil in a saucepan over medium-low heat. Add the onions and cook for 5 minutes, stirring so as not to burn them. Lower the heat. Add the molasses, ketchup, brown sugar, chipotle peppers, vinegar (to taste), Worchester sauce and salt and stir. Allow to simmer for 15 minutes. Taste after simmering and modify to your taste with more of whatever of the above ingredient it needs.
Marinade the meat to be barbecued in your sauce for at least 10 mins and preferably one hour before the barbecue
Garlic Coconut Oil Recipe: Marinara Sauce
Plum Tomatoes (2 cans) or fresh tomatoes, 1 onion chopped, olive oil (1tbl). Nature’s Approved GARLIC Coconut Oil (tbl), Oregano, fresh basil (chopped)
ADD: Nature’s Approved GARLIC Coconut Oil to skillet, heat, then add onion, oregano, fresh basil and salt.
Stir and cook till onion is soft then add tomatoes
Cook on low heat for about 10 minutes then add olive oil
Add shrimp, meatballs, tofu, or whatever you desire.
Available 5 gal. 1 gal. & 16 oz jars