Recipes: coconut

Shrimp, Corn & Coconut Rice Bowl

By Gina Caputo

Shrimp, Corn & Coconut Rice Bowl
This is summer comfort food at it's best! Somehow it's creamy, soothing and delicious without feeling heavy. Shrimp and corn are a classic combo (grits anyone?) that are upleveled with the flavors of coconut and a little jalapeño kick. The acid from the lime at the end is LIFE!

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Overnight Oats with Mango Milk

By Gina Caputo

Overnight Oats with Mango Milk
I loved my Overnight Oats with Blueberry Milk so much that I started to get creative with more fruit milks in my overnight oats. And this tropical delight was a big WIN!! Mangoes are in season right now - you can use frozen ones or chop up fresh mango if you prefer. Cool oats are especially good in the summer when you don't want a bowl of hotness to start your day!

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Club Tropicana Smoothie

By Gina Caputo

Club Tropicana Smoothie
Like most of you, I've got my go-to smoothie that never fails to deliver. But I'm also a creative and food is my medium! So I experimented with a vague memory of an Orange Julius and came up with this smoothie that includes orange AND pineapple or mango! Not to mention a totally bizarre sounding veggie in there. TRUST ME. Bonus points if you're old enough to know what the name is referencing 😜

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Overnight Protein Oats with Blueberry Milk

By Gina Caputo

Overnight Protein Oats with Blueberry Milk
I held off for YEARS on making overnight oats. I didn't get it, oatmeal just doesn't take that much time or effort to cook and why would I ever want to eat oats cold anyway? I came across a recipe that included nut milk blended with frozen blueberries and since they are in my top 3 fave fruits, I finally bit and made my own version just to see if overnight oats are worth all the hype.

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Cauliflower Kale Chicken Bowl

By Gina Caputo

Cauliflower Kale Chicken Bowl

This bowl hits all the marks of being satisfying, healthy, easy, delicious and even gluten-free. Cauliflower rice is sautéed in coconut oil and combined with massaged kale for a strong veggie base. Add rotisserie chicken (or leave it off for a vegan version!) for a protein boost and then add the party of apples, cranberries and almonds. I added some cayenne-spiked date syrup to my usual balsamic dressing for this one but that may be hard to find. Consider adding a dash or two of cayenne powder to your dressing for a similar effect!

Ingredients:

  • 1 head of cauliflower
  • 1 Tbsp coconut oil or olive oil
  • 1 bunch of kale
  • 1 rotisserie chicken, meat removed or 2-3 cooked chicken breasts (roasted, sautéed, grilled, etc)
  • 1 apple
  • ¼ cup dried cranberries
  • ¼ chopped almonds
  • Balsamic vinaigrette + add optional dash of cayenne pepper
  • Sea salt

Instructions:

  1. Grate the head of cauliflower on a box grater or similar
  2. Remove the center rib of the kale and chop into bite sized pieces
  3. Chop the chicken into bite sized pieces
  4. Dice the apple
  5. Chop almonds
  6. Prepare your dressing and add cayenne pepper if desired
  7. Place the kale in a large salad bowl and toss or massage with two tablespoons of the balsamic dressing
  8. Sautee the grated cauliflower in a large skillet over medium heat, stir frequently for 5 minutes.
  9. Add the cauliflower to the kale, add the chicken chunks and toss. Add as much dressing as desired.
  10. Add the apples, cranberries and almonds and a pinch of sea salt.
  11. Toss well and serve!

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Thai Coconut Soup

By Gina Caputo

Thai Coconut Soup
Thai-inspired soups always seem so perfect to me in the "shoulder" season in late Fall, where Summer is still fresh in your mind but the early mornings and late nights are feeling like winter. The coconut milk in them is like a nod to summer but their heartiness says, winter is coming. Enjoy this one, definitely a favorite in this household!

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Instant Pot Coconut Curry Chicken

By Gina Caputo

Instant Pot Coconut Curry Chicken
We had a freak September snow storm and after eating lots of cool grain bowls, grills, tacos and salads, it seemed like an invitation to bust out the ole Instant Pot again! After just a little prep in chopping, this one pot wonder has that glorious combo of tomatoes and coconut milk, is a breeze to make and is full of flavor. It also invites innovation with other veggies and can be made omni or vegan!

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Thai Chicken Salad

By Gina Caputo

Thai Chicken Salad
I love how Thai food combines things I love like coconut milk, lime and cilantro.  I was craving those flavors and wanted a salad but needed something more substantial than just lettuce so I added some cilantro-lime basmati rice and basically made a chopped Thai salad with peanut sauce on top. It's a keeper!

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