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 Here is a recipe to make mayonnaise with coconut and olive oil.   Coconut Mayonnaise with Olive Oil from FreeCoconutRecipes.com Servings: 1 ½ cups Preparation Time: 5 minutes 1 whole egg 2 egg yolks 1 tablespoon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup Virgin Coconut Oil (melted if solid) 1/2 cup extra virgin olive oil Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds. With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes. Continue blending until all the oil is used up and there is no free standing oil.

Berry Beet Coconut Breakfast Smoothie 1 1/2 cups coconut liquid* 1 large carrot, scrubbed and cut in 3 pieces 1/2 medium beet, raw and peeled 1/4 cup cashews or almonds 1/4 cup chopped dates or 3-4 whole dates(take out the seed) 2 tsp. pure vanilla extract 12 frozen strawberries or any frozen berry Optional add ins: 1-2 tbsp. sprouted flax seed, 2-4 tbsp Greek plain yogurt, 1 tsp. chia seeds, protein powder or shake mix**. Puree all the ingredients except the berries and add ins. Blend until smooth for about 90 seconds. Add the berries and puree until smooth. You can also add ice if you want your smoothie to be colder.  Add the extra add ins and blend for 5-15 seconds. *If possible use Thai baby coconuts and watch this video to see How to Drain a Coconut **I used Herbalife Formula 1 Vanilla Shake Mix and Herbalife Protein Powder.

Oven Baked Chicken Fajitas Ingredients: 1 pound boneless, skinless chicken breasts, cut into strips 2 Tbsp olive oil 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt 1 (15 oz) can diced tomatoes with green chilies 1 medium onion, sliced 1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips Directions: Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.