Recipes & Ideas

Teriyaki Cauliflower Bites

1 small head cauliflower, chopped into bite-sized pieces 1/4 cup coconut flour
1 tbsp arrowroot starch
1/4 tsp salt
1/4 tsp pepper
1/4 tsp granulated garlic 1 tsp chinese five spice

1/4 cup coconut amino 1 tbsp sesame oil
1 tsp ginger, minced
1 tsp fish sauce

Preheat oven to 350 degrees.
line a baking sheet with parchment paper. Mix all dry ingredients in a bowl. toss cauliflower and dry ingredients together and stir to coat. Combine all sauce ingredients and add to bowl to coat cauliflower. place cauliflower on a baking sheet and bake for 30 minutes.

Honey Garlic Lemon Chicken Wings

15 Chicken Wings
1 TBSP Olive Oil
1/2 TBSP Paprika
1 TSP Salt
1/2 TSP Pepper

2 TBSP Coconut Aminos
1 TSP Fish Sauce
2 Garlic Cloves, minced
Juice and zest from 1 lemon
1 TBSP Arrowroot Starch, dissolved in cool water

  1. Preheat oven to 400 F
  2. Bring wings to room temperature and let them rest while oven is heating up.
  3. Line a baking sheet with parchment paper.
  4. In a mixing bowl combine olive oil, paprika, salt, and pepper. Toss the wings to coat in the mixture and place on the baking sheet skin side down.
  5. Bake the wings in the oven for 15 minutes then flip them. Bake them an additional 15 minutes until crispy brown.
  6. While wings are baking, add all the sauce ingredients, except the arrowroot, to a sauce pan over medium heat.
  7. Cook till boiling, lower to a simmer and add dissolved arrowroot. Continue to cook for 1 minute until sauce thickens.
  8. Take off heat and toss with the crispy wings.

Mini Crab Cakes with Lemon Vinaigrette

1 pound lump crab meat, cooked
1 cup cauliflower florets, cooked
2 eggs
3 tbsp coconut flour
3 tbsp Mayonaise
1/2 tbsp dijon mustard
2 tsp fresh parsley
1/2 tbsp coconut aminos 1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp old bay spice
2 tbsp coconut oil

In a medium bowl, add the cauliflower, gently breaking up into small pieces, mash some. Add the crab meat and parsley. Fold gently to evenly distribute the ingredients without breaking up the crab too much.

In a small bowl, whisk the eggs, mayonnaise, mustard, coconut aminos, old bay, salt, pepper, garlic powder. Pour over the crab mixture and fold gently.

Sift the coconut flour over the crab mixture and gently fold until uniform. Line a baking sheet with parchment paper. Form crab mixture into 2 inch round patties and place on the baking sheet. Transfer to the refrigerator to chill and firm up- 10 minutes.

Preheat oven to 350 degrees
Heat coconut oil in a skillet over medium heat. Once oil is heated, add the crab cakes, careful not to overcrowd the pan. Cook about 2-3 minutes to golden brow, then flip and cook another 2-3 minutes. Place pan-fried crab cakes on newly lined baking sheet and place in oven for 12 minutes till cooked through.

Lemon Vinaigrette
1 lemon, zest and juice 2 garlic cloves
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
2 tbs coconut vinegar
1 tbsp honey
1/4 cup olive oil, extra virgin

Place all ingredients except olive oil into food processor or blender and blend until combined. Slowly drizzle oil while blender is mixing to emulsify and thicken dressing. Adjust salt and pepper as needed.

Cover and store in refrigerator for up to 1 week.