Crockpot Chicken with Parsnips and Tarragon

1 large yellow onion
3-4 medium parsnips
4 boneless, skinless chicken breasts
2 tbsp dried tarragon

Cut onion in half, cut halves into wedges. Place in bottom of crockpot. Cut parsnips into thick slices and place on onions. Lay chicken breasts on top. Sprinkle with tarragon. Cook on low for 6-8 hours or high for 4-5 hours.

Creamy Fruity Almost Ice Cream

2 cans of high quality regular coconut milk
4 cups frozen fruit
2 tbsp agave nectar

Put the cans of coconut milk in the freezer for several hours, with out shaking, as you want the "cream" to rise to the top. Place frozen fruit in a food processor with the agave nectar and process until smooth. Open coconut milk and scoop the cream off into the food processor. Blend. Freeze until slightly more solid and serve as a soft serve icecream.

Curried Tuna Noodle Casserole

3 c uncooked Tinkyada brown rice elbow macaroni
1 can regular coconut milk (higher quality will taste much better)
4 tbsp curry powder
1 can tuna
1 cup "flake" cereal, crushed
2 tsp canola oil

Cook rice pasta on stove by covering with water and bringing to a boil. Turn heat to low and simmer for about 10 minutes. The pasta will be slightly undercooked.

While the pasta is cooking, pour the coconut milk into a 9x9 baking dish and stir in curry powder. Break the tuna up with a fork and add to the dish. Add the mostly cooked pasta and stir. Place flake cereal into a bag and crush. Add the canola oil to the bag of cereal and shake to evenly coat. Sprinkle the crumbs over the noodles and sauce. Bake at 300 for about 30 minutes. We serve with frozen green peas.

Chocolate Frosting

For fans of the vanilla frosting - this is not quite as yummy, but still delicious

1 c coconut oil
1 1/2 c powdered sugar
1/2 c cocoa powder
2 tbsp rice milk

Add all dry ingredients to mixing bowl. Beat on low until incorporated, then beat on high until creamy. Add rice milk slowly while stirring and then beat on high until all coconut oil lumps are gone. Will frost an 8 inch cake.

Vanilla Frosting

In search of the perfect birthday cake frosting, I have created this:

Vanilla Frosting

1 c coconut oil
1 1/2 - 2 c powdered sugar
1/4 c vanilla powder
1 tbsp rice milk

Add the coconut oil, powdered sugar, and vanilla powder to a mixing bowl. I recommend a stand mixer, as the coconut oil takes a long time to cream. Cream the oil and sugar and vanilla until creamy. (This can take several minutes) Add the rice milk slowly while stirring. Continue beating frosting until all coconut oil lumps are gone- it's worth it - this is a delicious frosting!