I love to bake red onions in the oven, often together with root vegetables like carrots, parsnips, turnips, and sometimes sweet potato. Cut up red onion into bigger pieces (I often do quarters) and place on a baking sheet or in an oven form. Drizzle on some olive oil or melted coconut oil, stir it around to disperse the oil, and add some salt and herbs or seasonings of your choice.
Bake in the oven until soft, about 20 min on 200ºC/400ºF, and serve as a side to your favorite meal.
Coconut curry can be made in a multitude of ways.
What you need:
- shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
- OR frozen stir-fry vegetable mix (not AS good but faster)
- protein (chicken, fish, shrimp, or lentils)
- coconut milk
- curry seasoning or curry paste (green or red, doesn’t matter)
- salt
How to make it:
Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.
Fried eggplant is one of my favorite side dishes to meals! Slice the eggplant and fry the slices in coconut oil or olive oil. You have to use quite a bit of oil since they soak up the oil very quickly. Add a touch of salt and fry until the slices get soft and get a nice color.
Enjoy! 🙂
I think I may use coconut milk every time I make a soup! Both in creamy soups and broth soups; coconut milk just makes every soup taste amazing!! But one of my all time favorite soups to make which also just happens to be one of the very quickest meals you can make, is Thai soup!
What you need:
- water or bone broth
- frozen stir-fry vegetable mix
- cooked chicken
- coconut milk
- curry seasoning
- salt & pepper
How to make it:
Put frozen vegetables into a pot and cover with water. Let simmer until vegetables are cooked and then put in either cooked chicken pieces, shrimp, or fish. Add a can of coconut milk and lots of curry seasoning. Add some salt and pepper to taste.
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