Coconut Oil

Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

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Featured Product

Gold%20Label%20Logo

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these coconuts some of the most nutritionally rich coconuts in the world! Buy it here!

Hand-made in small batches – not mass-produced by machine

Wet-milled from fresh coconut milk

High heat used to extract antioxidants (why cold-pressed is NOT best)

Tested for the herbicide glyphosate

Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Grade A Very Dark Strong Flavor. 16 oz. glass jar. Buy it here!

Our Grade A Very Dark Maple Syrup is sourced 100% from small family farms in southwestern Wisconsin. A variety of species of hardwood trees, including our maple trees, grow on the steep hillsides of the Ocooch Mountains that surround the beautiful Kickapoo River Valley. These natural forests in Wisconsin are a healthy mix of many species of trees, unlike huge commercial maple plantations that are often planted in former wheat fields. Great care is taken in harvesting the sap to make the Maple Syrup, ensuring that the health of the tree is not compromised. Our syrup comes from farms that practice sustainable agriculture and that are committed to the following:

No pesticides or chemicals were used to manage this forest. Our farmers do not use any chemical pesticides, herbicides or fertilizers to manage their forests. Our syrup is also tested for the presence of glyphosate, the most common herbicide in the US, as an added assurance.

A healthy forest. Our farmers limit the number of taps they use in their forests to help sustain the health of the trees. There are no standards in place to limit the number of taps they may have, but the farms have imposed limits on themselves because it is what is best for the trees in the long run.

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Unsweetened Dark Chocolate Peanut Butter Cups

Unsweetened Dark Chocolate Peanut Butter Cups
Unsweetened Dark Chocolate Peanut Butter Cups
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + freezing time

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons + 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

gold label virgin coconut oil 5 gallon

Gold Label Virgin Coconut Oil. Buy it here!

  • Hand-made in small batches – not mass-produced by machine.
  • Wet-milled from fresh coconut milk.
  • High heat used to extract antioxidants (why cold-pressed is NOT best).
  • Tested for the herbicide glyphosate.

Virgin Coconut Oil is a food and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in coconut oil boosts the body’s metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss. More uses of coconut oil here. For hundreds of tasty recipes from people who use coconut oil, visit FreeCoconutRecipes.com.

Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk.  Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk. Read more in our Virgin Coconut Oil FAQ.

Read more about coconut oil research here!

Tropical Traditions is America’s favorite brand of coconut oil!

Some comments from customers:

My family uses a LOT of coconut oil for health reasons and Tropical Traditions Gold Label Coconut Oil is hands-down the best we’ve tasted. We buy it by the gallon. Adelia – Newport, OR

I shop at Tropical Traditions on a regular basis. I have found their coconut oil to be the best I have ever used. The recipe collection is a great resource for me to try some new recipes. Kelly – Harrisonburg, VA

A few years back, I ordered my first bottle of Organic Virgin Coconut Oil from Tropical Traditions. I have been a loyal customer ever since! I have never tasted such a pure, rich flavored Coconut Oil in my life. This oil is amazing! I have given many samples to my friends and family, and they are hooked as well! THANK YOU Tropical Traditions for supplying such a fantastic product at an amazing price! You have a customer for LIFE! Steven – Pepperell, MA

Buy Gold Label Virgin Coconut Oil here!

Coconut Collagen Balls

Coconut Collagen Balls
Coconut Collagen Balls
photo by recipe author

Servings: 20
Preparation Time: 40 minutes

If the coconut cream concentrate is solid, warm it by placing the jar in a pan of hot water. After 5 minutes, when the cream melts, stir it gently till it is uniformly smooth. Once creamy, measure 1/2 cup of coconut cream concentrate into a bowl. Add collagen peptide powder, honey, vanilla extract, coconut oil, and salt. Also add the cocoa powder, if using. Mix very well using a fork. When the mixture is uniform, shape into bite size balls and keep them in a baking tray or a plate. Refrigerate for 30 mins.

Mix very well. When the mixture is uniform, shape into bite size balls and keep them on a baking tray or a plate. Refrigerate for 30 minutes.

Alternatively, the mixture can be patted into a baking pan. Score it using a knife to make bite-size squares and keep the pan in the refrigerator for 30 minutes.

Enjoy as a hard candy or, if desired, let them soften slightly at room temperature before eating.

Store in the refrigerator.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Pasture-Raised – Unflavored. Collagen Peptides. 100% Natural Anti-Agin Dietary Supplement. Buy it here!

Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. Collagen provides the infrastructure of the musculoskeletal system, essential for mobility. Peptides are short-chain amino acids naturally derived from collagen protein. These natural peptides are highly bio-available, digestible and soluble in cold water.

Collagen is a natural ingredient that has been used for centuries. Collagen-rich foods are a large part of traditional diets. Our ancestors utilized whole-animal nutrition, which provided an abundant amount of collagen, the native form of gelatin. Over time, we have lost touch with this powerful superfood.

Vital Proteins Collagen Peptides are sourced from pasture-raised bovine hides from Brazil to ensure a natural, high quality, and sustainable source of this ancient nutritional powerhouse.

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Peanut Butter Chocolate Protein Blast

Peanut Butter Chocolate Protein Blast
Peanut Butter Chocolate Protein Blast
photo by recipe author

 

Servings: 2
Preparation Time: 5 minutes

Add all ingredients to blender and blend until smooth.

Note: The bananas make this treat creamy and sweet, but raw honey may be added to taste if desired.

Lydia from Salem, VA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Almond Butter Cups

Almond Butter Cups
Almond Butter Cups
photo by recipe author

 

Servings: 48
Preparation Time: 10-15 minutes

  • 1 1/2 cups almond butter
  • 1 cup coconut oil, melted
  • 1/4 cup raw honey (or to taste)
  • 2 tablespoons cinnamon
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 1 1/3 cups flax seed meal

Melt the coconut oil in a small saucepan over medium-heat. Remove pan from heat. Add in the almond butter and the honey. Mix thoroughly; set aside.

In a medium mixing bowl add the remaining dry ingredients and stir together. Add the almond butter mixture to the dry ingredients and combine well.

Spoon 1 tablespoon of the mixture into paper lined mini muffin tins or a silicone mold. Freeze for 30-40 minutes.

May store in refrigerator or freezer.

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Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
photo by recipe author

 

Servings: 4 (2 soft tacos per person)
Preparation Time: 25-30 minutes

  • 6 chicken tenderloins
  • 1 tablespoon coconut oil
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 whole jalapeno pepper, grated
  • 1 cup chicken broth*
  • 1 large lime, zested and juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1-2 minutes. Remove from heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Since ancient times, salt has been the principal source of income for people living in those remote regions. Because food preserved in salt retains its nutritional properties for several months, Himalayan people use it to keep fish and meat all year long. They also use it as a currency in trading. For centuries, once a year in springtime, the Himalayan people have been transporting the salt to the Nepalese valleys for trade. Heavily burdened yaks carry the salt, traveling along narrow sloping paths, often these paths have been carved in cliffs. Once they have arrived at their destination, the salt is traded for cereals, which is the staple of the diet for these Himalayan salt traders. It is easy to understand why salt has always been so precious for mankind.