Special Dinner
For 2

By Dani Mann /

14 February 2018

Asian Salad Dressing

½ cup avocado oil

¼ cup coconut vinegar

1 tbsp fresh squeezed orange juice

½ tsp ginger, grated

½ tsp soy sauce



¼ cup chopped basil

4 cups mixed greens



2 tbsp chopped peanuts



Whisk dressing ingredients in a bowl until well blended.

Drizzle over greens and toss gently. Season with salt and pepper and top with crushed peanuts.



Coconut Rice

1 tbsp coconut oil

2 cups jasmine rice

2 cups coconut water

1 ½ cups water

2 tsp salt

½ tsp coconut oil

1 cup unsweetened coconut, grated or shaved

pinch of salt



In a medium pot, heat coconut oil until melted. Add rice and cook on medium heat until the rice becomes slightly transluscent, about five minutes. Stir in salt, coconut water and water and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.


In a sauté pan, melt coconut oil. Add coconut and salt. Stirring frequently, cook until coconut becomes golden.


Once rice is cooked, add half of the golden coconut and stir until blended. Use the other half as a topping for the rice.


Thai Chicken Breasts

2 lbs organic chicken breast

1 tsp refined coconut oil

Peanut Sauce

1/3 cup PBfit

1 tbsp agave

2 tbsp lime juice

1 tbsp soy sauce

1 2” piece of peeled ginger (thumbsize)

¾ cup low fat coconut milk


¼ cup chopped basil

¼ cup chopped peanuts




Put all sauce ingredients in a blender and blend for one minute. Place in a sauté pan, bring to slight boil, reduce heat and simmer for several minutes.


Heat a cast iron skillet on medium heat for a couple minutes. Add chicken breast and heat for 5 minutes until golden. Flip and heat until cooked through (5 minutes).


Top chicken breasts with peanut sauce, sriracha, basil and crushed peanuts.

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