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Coconut Flour Meatloaf

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1 egg
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon basil
½ teaspoon oregano
8 oz organic tomato sauce
1 tablespoon raw apple cider vinegar or coconut water vinegar
1 tablespoon agave nectar
2 tablespoons coconut flour
1 clove garlic, minced
¼ of a large onion, or to taste – diced
5 baby carrots, or to taste – chopped
1 celery stalk, or to taste – chopped
1 pound grass-fed ground beef

In large bowl, slightly beat egg. Then add everything else except for the ground beef. Stir everything together until well mixed. Next incorporate ground beef. Form into loaf in the middle of a 9×13 pan. Bake at 350 for about 35 minutes or until well done.

Recipe submitted by Kerri, Keller, TX

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Banana Orange Smoothie

Banana Orange Smoothie Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 banana
½ cup orange juice more or less, depending on how thick or thin you want it
3 tablespoons virgin coconut oil – liquefied
1 tablespoon Coconut Cream Concentrate
3 tablespoons organic whole milk vanilla yogurt
3 ice cubes

Blend everything together in blender! This is also good by adding 5 frozen strawberries. Enjoy!

Recipe submitted by Betsy, West Bend, WI

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Garlic Vinaigrette

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4-6 cloves of garlic
¼ cup coconut oil – liquefied
¼ cup fermented organic soy sauce
¼ cup coconut water vinegar
¼ cup olive oil

Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!

Note: The longer this dressing sits the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.

Recipe submitted by Sarah, Milwaukee, WI

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Coconut Fruit Muffins

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½ cup organic whole sugar
1 cup flour
½ cup coconut flour
1 ½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
¼ cup shredded coconut
¼ cup chopped walnuts
½ cup dried cranberries
1 apple – grated
2 carrots, peeled and grated
1 8 ounce can crushed pineapple, well drained
2 eggs
¼ cup coconut oil
1 stick butter – softened
2 teaspoon lemon juice
½ teaspoon vanilla

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.

Recipe submitted by Carol, Tooele, UT

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Strawberry Shortcake

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Tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

2 cups organic whole wheat flour
½ cup shredded coconut
½ cup coconut flour
1 tablespoon organic whole sugar
1 teaspoon salt
2 tablespoons baking powder
½ cup coconut oil – cold
1 egg
1 cup milk
additional oil for cookie sheet

Toppings:

cut up fresh strawberries, or fruit of your choice
about 1 cup heavy cream
1 teaspoon vanilla extract
organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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Coconut Almond Fudge

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1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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Coconut Granola

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15 cups rolled oats
2 cups walnuts – chopped
4 – 5 cups shredded or flaked coconut
3 tablespoons cinnamon
10 ounces of brown rice syrup
2 cups melted coconut oil, more for cookie sheet

Preheat oven to 350 degrees and grease a large cookie sheet.

Mix all the dry ingredients together before stirring in the oil and brown rice syrup. Pour half of the mixture onto the prepared cookie sheet and bake in the preheated oven for 5 minutes.

Take the granola out and stir, then put bake for an additional 5 – 7 minutes. Repeat with second half.

This is a great homemade cereal and you can eat it with milk, kefir, yogurt or just plain!

Recipe submitted by Dorothy, Medina, TX

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Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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