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Garlic Coconut Oil Recipes

Garlic Coconut Oil Recipes


Gluten-free turkey meatballs with organic garlic coconut oil

This recipe uses finely chopped Brussel sprouts for a new taste and a healthy added vegetable to substitute for bread crumbs.

*1 lb leg and/or breast meat

*1 lb of brussel sprouts

*1 egg

*1 teaspoon (flat) of salt

*1 large shallot (approx 2" x 2" x 2") or several small shallots - Use sweet onion plus garlic if scallions shallots are not available.

*Peel skin off and chop scallions finely.

*1/4 cup of Nature's Approved coconut oil

*Add a little of the oil to a fry pan then add the chopped scallions and the teaspoon of salt. Gently fry until scallions cooked.

*Chop the brussel sprouts very fine in a blender or similar (should fill two 8 ounce containers chopped ). Add to the fry pan, stir frequently on medium heat until about 1/4 of the sprouts appear to be browned.

*Separately add the chopped cooked Turkey to a mixing bowl, make a depression and add the egg. Mix the egg and meat thoroughly.

*Let it cool a little then add the cooked contents of the fry pan, and mix thoroughly.

*If you don't mind the gluten reduce the brussel sprouts by 4 ounces and add 4 ounces of bread crumbs.

*Form into meat balls and fry in the remaining coconut oil until thoroughly heated and slightly browned. Serve with a sauce such as Thai Red Curry Sauce.





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.)


 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 )


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:


  • 2 tablespoon Natures Approved Garlic Coconut Oil (CoGAR)
  • 1 onion, sliced and chopped fine
  • 1 cup ketchup (or half a cup of tomato paste)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/3 cup molasses
  • 1/2 cup brown sugar (preferably Nature’s Approved Organic Coconut Sugar)
  • 5 tablespoons minced chipotle peppers in adobo sauce (canned)
  • 3 tablespoons distilled vinegar


 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.

By Vincenza (New York)



Available 5 gal.  1 gal.  & 16 oz jars



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