Chilaquiles with The Real Coconut Tortilla Chips


This gluten free spin on Chilaquiles is absolutely delicious! We used the Instant Pot to quickly cook the salsa verde sauce, and adding nutritional benefits to this dish.

Have you heard about lectins? Lectins are proteins that bind to carbohydrates. All fruits and vegetables contain at least some lectins and are found in grains, legumes, many flowering plants, and dairy. Supporters claim that low-lectin diets reduce inflammation and improve digestion.

The Instant Pot is a great way to cook foods that contain lectins in them like tomatillos. Plant lectins can be effectively broken down when cooked in a pressure cooker. However, it is recommend to avoid using slow cookers, as they actually increase lectin content due to the low temperature used.

We paired our salsa verde with our The Real Coconut Coconut Flour Original Tortilla Chips and Kitehill’s vegan Ricotta made from almond milk. This is a great brunch or breakfast option to make for a group of friends. We hope you enjoy it!


Makes 2-3 Servings



Salsa Verde

  • 1 Tbsp. avocado oil

  • 10 tomatillos, roughly chopped

  • 1 medium onion, roughly chopped

  • 1 jalapeño, roughly chopped

  • 2 cloves of garlic

  • ½ bunch of cilantro

  • Salt & pepper to taste


Salsa Verde Recipe

  1. Set Instant Pot to Sauté setting and heat the avocado oil.

  2. Add 5 tomatillos, onion, jalapeño, and garlic and sauté until soft.

  3. Cover and set Instant Pot to MEAT/STEW setting and cook according to manufacturer instructions.

  4. Carefully remove lid. Sauté more if the mixture is too wet.  

  5. Transfer to blender.  Add remaining tomatillo, cilantro, salt, and pepper and pulse until well combined but still chunky.


  1. Heat avocado oil in a large frying pan over medium heat. Carefully crack eggs into hot pan and cook until the whites are set on top and the yolks are still runny, about 3 minutes. Transfer eggs to plate and set aside.

  2. In the same pan over medium-high heat, add 1 cup of the salsa verde sauce and cook until warm, about 3 minutes. Remove pan from heat.

  3. Add the Original Coconut Flour Tortilla Chips to the pan and toss to coat with the enchilada sauce. Top with eggs, Kitehill Ricotta cheese, pico de Gallo, cilantro and radishes. Serve immediately.

Chia Seed Pudding Topped off with Cranberries and Pumpkin Seeds

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Chia seed pudding is a recipe that can easily be made the night before for breakfast, and you can get creative with what toppings you use each morning. In honor of Fall, we topped this chia seed pudding off with dried cranberries, pumpkin seeds, and our Ginger Molasses cookies made with plantain flour.

Chia seeds are full of protein, fiber, antioxidants, and omega-3 fatty acids. Chia seeds are great to eat in the morning and as a snack, they will keep you feeling full for longer. Pumpkin seeds are high in antioxidants, magnesium, can lower blood sugar levels, and are high in fiber.

The Real Coconut Ginger Molasses cookies are naturally sweetened with coconut sugar and add a nice mixture of spice when crumbled on top. You can also use our cookies as a granola replacement to add to your yogurt, smoothie bowls, and chia seed puddings.

Makes 3-4 servings


  • 1/2 cup chia seeds

  • 1 1/2 cups coconut milk

  • 1 tsp vanilla extract

  • 3 Tbsp maple syrup



  1. Mix together the night before all of the chia seed ingredients in a bowl. Transfer mixture into an airtight container and leave in fridge to sit overnight.

  2. In the morning top off with the dried cranberries, pumpkin seeds, and Ginger Molasses cookies.