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coconut oil

Mint and Coconut Halibut with Broccoli


  • 1 bunch of mint

  • 1 head of cauliflower

  • 1 ½ tsp garlic salt

  • 1 16 oz can of coconut milk

  • ½ jar + 1 tbsp coconut oil

  • 1 onion sliced thinly

  • 2 tsps of minced garlic

  • 1 cup of coconut flour

  • 1 bunch of Chinese broccoli

  • 1 egg

  • 3 pieces of halibut (about 1.5 pounds)


  1. Take your bunch of mint and pluck most of the leaves off.  Stack the leaves into manageable groups, roll or fold them hot dog style, and slice horizontally as thinly as possible.  Then use your knife to chop into smaller pieces and push into one large pile of minced mint
  2. Chop your cauliflower into large pieces and place into a food processor
  3. Run on high until it resembles the texture and size of rice-y quinoa
  4. Add all of your cauliflower, 1 teaspoon of mint, and ½ teaspoon garlic salt to a medium saucepan
  5. Pour in 3 tablespoons of coconut milk, 1 tablespoon of water and stir until well combined
  6. Cover with a lid and place on low heat on a back burner.  This should cook for about 15 minutes.  Taste test a few times after you hit the 12-minute mark to see how you like the texture
  7. In a medium frying pan heat up 1 tablespoon of coconut oil on medium heat
  8. Add the onions and garlic and sauté until fragrant
  9. Add 1 tablespoon mint and a sprinkle of garlic salt and stir
  10. Combine 1 cup coconut flour, 1 tablespoon mint, and 1 teaspoon garlic salt on a large plate and set aside
  11. Returning to your frying pan, add the bunch of Chinese broccoli and cover with the rest of the coconut milk.  Leave to simmer while you prepare your fish.
  12. Heat up ½ jar of coconut oil in a large frying pan
  13. In a wide bowl scramble your egg with a fork
  14. Dip your first piece of fish into the egg.  Be sure to coat every side
  15. Now place the fish onto the flour mixture.  Flip over a few times to fully coat the piece of fish.  Don’t be afraid to toss some on top.  Shake off the excess and place aside
  16. Repeat the process with your next two pieces of fish
  17. Now carefully place each piece of fish into the large frying pan, be sure not to let them touch

  18. Cook for about four minutes on each side

  19. While the fish is cooking continue to stir your broccoli mixture

  20. After your fish has cooked for about 8 minutes remove from the frying pan and place on a paper towel to remove any excess oil

  21. Place a scoop of cauliflower rice on each plate, add a piece of fish, and top with your broccoli and onion.

  22. Add a dash of hot sauce if you want some heat, serve and enjoy!


Sweet Potato Chips and Guacamole


  • 4 avocados
  • 1/2 white onion
  • 1 lemon
  • 2 tomatoes
  • 2 tsps garlic
  • 1/2 cup cilantro
  • 1/2 diced jalapeno
  • 2 purple sweet potatoes (I chose purple potatoes for fun and color, but you can really use any kind of potato you like)
  • 1 jar coconut oil
  • garlic salt


  1. You will want to lead off with the guacamole so that you have something to test the chips out with as you cook them.
  2. Start by slicing each avocado in half and removing the pit. (you might want to hang onto one or two of them to maintain freshness later)
  3. Cut, scoop, and scrape out the meat of the avocados into a bowl
  4. Using the back of a fork, mush your avocados until they are the consistency that you like in your guac.  I prefer a bit of chunk, so I don't mush to intensely.
  5. Slice and dice your white onion into tiny pieces and add to the bowl.
  6. Slice and dice your tomatoes, and put into a sieve to drain out the extra juices and seeds, and then add to the bowl.
  7. I was feeling lazy today so I grabbed 2 tsps of minced garlic from a jar and added to the mixture.  But if you are a fresh person, you will mince 3-4 cloves and add them.
  8. Squeeze the juice of the lemon all over your guac
  9. Sprinkle in the cilantro and jalapenos, and using your same fork stir the guac until all the goodies are evenly distributed.
  10. I highly recommend taste testing at least 1-10 times during this process, add more garlic or lemon as needed.
  11. To make the chips you will need to first slice your potatoes as thinly as possible.  If you have a mandolin, awesome!  Put that setting on thin and get to slicing.  For the rest of us, buckle down for a bit of a tedious process.  Using whatever knife you feel you have the most control of, make the thinnest slices possible.  The key is consistency.  As long as the chip is equally thin (or fat) it will be the right kind of crispy without any burned pieces.
  12. While you are slicing you should also be allowing your coconut oil to heat up.  Empty your jar into a sauce pan and put on medium heat.
  13. After you have sliced all of your chips, you will start putting them into the oil in batches.
  14. Be sure to put them in one and at time so that they don't get stuck together.
  15. As soon as they start to change colors and they no longer are changing shapes, scoop them out and place them into a paper bag.
  16. Sprinkle a bit of garlic salt in, fold the opening over a few times, and shake, shake, shake!
  17. You will repeat this whole process until all of your chips have been fried and your bag is full of salted chips.
  18. Pour into a large bowl and enjoy with your guac!