Onion Dip

  • Servings: 2 cups
  • Difficulty: easy
  • Rating: ★★★★★
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A flavorful dip perfect as a side.


  • 1 cup cashews (soaked overnight)
  • 3 tablespoons lemon (juiced)
  • 1 cup coconut cream
  • 2 teaspoons apple cider vinegar
  • ½ cup homemade mayo
  • 3 tablespoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon chives (chopped)


  1. Combine  the cashews, lemon juice, apple cider vinegar, and cup coconut cream in a high-speed blender.
  2. Blend until very smooth.
  3. Add more lemon juice or apple cider vinegar, as desired, to mimic the taste of sour cream.
  4. Add the mayonnaise, onion powder, garlic powder, and salt. Blend until fully combined.
  5. Place into refrigerator for at least one hour to chill.
  6. Top with chives and serve with oven-baked fries.
  7. Enjoy!

Coconut Lime Chicken

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★
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A light and creamy sauce with a burst of lime flavor makes this a perfect meal.


  • 1lb chicken breasts
  • 2 limes (juiced)
  • ½ teaspoon salt
  • 4 garlic cloves (minced)
  • ½ cup cilantro (finely chopped)
  • 1 shallot (diced)
  • 2 tablespoons avocado oil
  • ¼ cup chicken broth
  • 1½ cups coconut milk


  1. Rinse chicken breasts and pat dry. Season with salt.
  2. Heat avocado oil in a large skillet over medium heat.
  3. Once hot, add in the chicken. Cook until a nice brown crust is formed.
  4. When chicken is mostly cooked through, remove from the skillet and set aside.
  5. Add in the garlic and shallot to the pan. Cook for 1-2 minutes while stirring constantly.
  6. Add in the chicken broth, coconut milk, lime juice, and cilantro. Stir to mix.
  7. Add the chicken breasts back to the skillet and coat with the sauce.
  8. Cover and lower the heat. Simmer for 5 minutes or until the chicken is fully cooked.
  9. Enjoy!

Baked Coconut Shrimp

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A crisp, golden and delicious light meal.


  • 24 raw shrimp (prawns)
  • 1 medium egg
  • ½ cup shredded coconut
  • 1½ tablespoon coconut four
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 3 cups cauliflower rice (store bought or homemade)


  1.  Preheat oven to 300 F (150 C) and line a baking sheet with aluminum foil.
  2. In a bowl combine the shredded coconut with the coconut flour, meanwhile whisk the egg in a separate bowl.
  3. Dip one shrimp at a time into the egg, followed by the coconut mixture and make sure it is fully coated.
  4. Place the shrimp on the baking sheet and repeat the process with the remaining shrimps.
  5. Drizzle avocado oil on top of the coated shrimp, lightly.
  6. Bake for 20 minutes or until lightly golden.
  7. Remove the baking sheet from the oven and gently flip the shrimp. Drizzle some additional avocado oil.
  8. Bake for another 20 minutes or until lightly golden.
  9. While the shrimp bake, prepare the Creamy Cilantro Lime Dip and cauliflower rice.
  10. Serve the coconut shrimp immediately with cauliflower rice and the creamy lime cilantro dip on the side.
  11. Enjoy!