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| Don’t Matcha Me Blue Smoothie |
| photo by recipe author |
Servings: 1
Preparation Time: 5 minutes
Blend all ingredients in a high speed blender and serve.
Prepared by Moriah. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
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| Gluten Free Oh “Hoppy” Day Carrot Cookies |
| photo by recipe author |
Servings: 7-10
Preparation Time: 25 minutes
Preheat your oven to 360° F.
Combine all ingredients into a bowl and stir together.
Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.
Bake cookies for 10 – 15 minutes. Allow to cool before serving.
Gigi from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!
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| Chewy Tropical Granola Bars |
| photo by recipe author |
Servings: 24 small bars
Preparation Time: 20 minutes
Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.
Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.
Pour dry ingredients into wet ingredients and mix. Turn stove off.
Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.
Allow to chill in the refrigerator before cutting into desired size.
Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!
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| Chocolate Coconutty Bars |
| photo by recipe author |
Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time
Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.
Blend nuts in a food processor until fine.
Grind coconut chips (if you prefer it to be chewy, skip this step).
Mix oats, coconut chips and blended nuts together in a bowl.
When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.
When firm, slice into little squares.
Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!
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| Low-Carb Strawberry Icebox Bars |
| photo by recipe author |
Servings: 12
Preparation Time: 30 minutes
Crust:
Filling:
Preheat oven to 350° F.
Crust instructions:
Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.
Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.
Remove from oven and let cool while making filling (about 10-15 minutes).
Filling instructions:
Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.
In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.
Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.
Transfer to fridge and let chill for at least 4 hours, or until set firm.
Serve with whipped cream, if desired.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!
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| Salt n’ Vinegar Kale Chips |
| photo by recipe author |
Servings: 2-4
Preparation Time: 15 minutes
Rinse and remove stem from kale. Pat dry with towel. Tear into large 2-3″ pieces since they shrink a lot when dehydrated.
Place kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.
Place “chips” on dehydrator trays. Dehydrate for 6 hours at 115° F.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
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| Strawberry Fat Bombs |
| photo by recipe author |
Servings: 24
Preparation Time: 10 minutes
Put all ingredients in blender and blend until smooth.
Place 24 mini muffin cups on a cookie sheet.
Scrape mixture into plastic bag or pastry bag and fill mini muffin cups, or spoon mixture into mini muffin cups.
Freeze until solid – about 2 hours. Store in freezer in airtight container. Note: If you prefer a softer, creamier fat bomb, store in refrigerator.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
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| Little Miss Sunshine Smoothie |
| photo by recipe author |
Servings: 1
Preparation Time: 5 minutes
Blend all ingredients together and enjoy.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
