4-5 ears of corn
¼ cup Grace Coconut Oil
½ cup sour cream or burrito sauce
Paprika, for garnish
1) Brush corn with Grace Coconut Oil liberally
2) Grill on high heat until slightly charred
3) Brush sour cream or burrito sauce and garnish with paprika
4) Enjoy!
2 tbsp olive oil
2 Boneless skinless chicken breasts, cut into 1” cubes
2 tbsp cajun seasoning
2 cups penne pasta
2 tablespoons butter
1 tbsp butter
½ onion finely chopped
4 garlic cloves crushed
1 tbsp Cajun seasoning
1½ cups heavy cream
1-2 tsp lemon juice to taste
2 tbsp Grace Hot Pepper Sauce
½ cup grated parmesan cheese
salt and pepper to taste
Parsley to garnish
1. Fill a large pot with boiling water and salt. Add pasta and cook until chewy but soft. Once ready, rinse with cold water, drain and set aside.
2. Heat a large frying pan and add olive oil. Toss chicken breasts in cajun seasoning and sear chicken until golden brown. Once ready, remove and set aside.
3. In the same pan, add butter, onion, red bell peppers and garlic. Cook until soft and translucent. Add cajun seasoning, Grace Hot Pepper Sauce, cream and lemon juice. Simmer until sauce thickens. Add parmesan, let melt, then add the chicken and pasta back in. Toss until evenly coated, garnish with fresh parsley and serve.
1 packet of Grace Caribbean Combos Rice & Red Kidney Bean Rice
1 tbsp Grace Scotch Bonnet Hot Sauce
1 cup cherry tomatoes, halved
½ cup red onions, chopped
1 cup yellow and orange bell pepper, diced
½ cup mango, diced
1) Cook Grace Caribbean Combos Rice & Red Kidney Bean Rice as instructed on the packet
2) Combine the rest of the ingredients and top with your favourite protein or fish, we chose shrimp!
3) Enjoy!
2 tbsp Vinegar
¼ tsp Grace Jerk Seasoning
6 tbsp groundnut or olive oil
Combine ingredients and seasoning to taste. Whisk together or shake together in a sealed jar. The Jerk-infused dressing will keep for up to 1 week in the fridge and is the perfect accompaniment for salads, coleslaws, potato salads and rice or pasta dishes – Enjoy!
1/3 cup Coconut Flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp garlic powder
Pinch salt
1/4 cup Grace Organic Coconut Oil, melted
4 eggs, beaten
1 cup shredded aged Cheddar cheese
1/4 cup finely chopped fresh chives
1. Preheat oven to 350°F.
2. Stir Coconut Flour with baking powder, baking soda, garlic powder, and salt until combined. Whisk in melted Grace Organic Coconut Oil and eggs until well combined. Stir in Cheddar and chives.
3. Drop eight portions of batter onto a parchment-lined baking sheet.
4. Bake for 15 to 20 minutes or until golden brown on the bottom. Cool for at least 10 minutes before serving.
Serve biscuits with eggs for breakfast, as a sandwich for lunch or with a Sunday dinner.
