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Yellow Squash and Bell Pepper Saute

Yellow Squash and Bell Pepper Saute
Servings: 5-6
Preparation Time: 15-20 Minutes
Yellow Squash and Bell Pepper Saute
Recipe & Photo by Lynelle Frazier
Ingredients:

1 medium onion, sliced in strips
2-3 Tablespoons coconut oil
6 small/medium tender yellow squash, sliced in circles
3 bell peppers - red, green, yellow/orange - sliced 
3 cloves garlic, minced or pressed 
Himalayan Pink Salt, to taste
Pepper, to taste
Directions:

In a large cast-iron skillet, saute onion in coconut oil over medium heat. Add yellow squash and peppers to onion and continue to saute until squash is tender. 

Add garlic, salt and pepper. Cook an additional 1-2 minutes. 

Serve and enjoy.


Lynelle in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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Granny’s Beef Rollups

Granny’s Beef Rollups 
Recipe & Photo by Rebecca Christians
Granny's Beef Rollups 
Servings: 8
Preparation Time: 2hrs & 30 minutes
Ingredients:

1 lb. Bottom Round Steak slices
1/2 cup soy sauce
1 dash of Worcestershire sauce
The juice of one lime
3 cloves of crushed garlic
2 Tablespoons honey
1/4 teaspoons black pepper (optional)
1-2 Tablespoons coconut oil
1 small bunch of thin asparagus
1/4-1/2 cup shredded carrots
1 small red onion
1 red bell pepper
1 zucchini
Directions:
 
In a deep 13 x 9-inch baking dish combine soy sauce, worcestershire sauce, lime juice, garlic, honey, and black pepper. Add Round Steak Slices and coat thoroughly. Chill and allow to marinate for 2 hours. Soak 16 toothpicks in water.
 
While the meat is marinating prepare your vegetables. Cut the asparagus in half and discard the stems. Slice the onion, red pepper, and zucchini into thin slices. 
 
Take the slices of meat out of the marinade and place onto a large cutting board. Pour the remaining marinade in a small saucepan and simmer until reduced by half (about 15 minutes).  Take the steak slices and place a few pieces of each of the vegetables into the center of the steak pieces. Roll up the steak rounds using the toothpicks to secure them. 
 
Coat baking dish with coconut oil. Place wraps in the baking dish and bake at 375 degrees for 15 minutes. Pour marinade mixture over the top of the wraps and bake for an additional 15 minutes or until meat is cooked through and vegetables reach desired tenderness. 
 
Plate and Enjoy!


Rebecca Christians in Bentonville, Arkansas won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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Easy Chicken Tikka Masala with Coconut Milk

Easy Chicken Tikka Masala with Coconut Milk
Recipe & Photo by Lynelle Frazier
Easy Chicken Tikka Masala with Coconut Milk 
Servings: 4
Preparation Time: 30 Minutes
Ingredients:
2 Tablespoons pure coconut oil or *Gold Label
2 Tablespoons butter 
1/2 medium sweet onion, diced 
1 1/2 pounds chicken cut into small pieces 
2 teaspoons Himalayan salt
1 teaspoon freshly ground black pepper 
3 cloves garlic, minced 
1 Tablespoon freshly grated ginger
1/2 teaspoon cinnamon
1 teaspoon cumin powder 
1/2 teaspoon coriander powder 
1 1/2 teaspoons chili powder 
1 1/2 teaspoons turmeric powder 
2 cups tomato sauce 
1 cup chicken broth
1 cup coconut milk**
1/2 cup plain yogurt 
2 Tablespoons chopped fresh cilantro leaves 

Directions: 
Heat coconut oil and butter in a large skillet over medium heat. Add onion and sautee.  

In a bowl, season chicken with salt and pepper, and add to onions and oil and cook until golden, about 4-5 minutes. 

Add garlic, ginger, cinnamon, cumin, coriander, chili powder and turmeric, and stir until fragrant, about 1 minute. 

Stir in tomato sauce and chicken broth. Bring to a boil, then reduce to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 

Stir in coconut milk and yogurt until heated through, about 1 minute. 

Serve over rice and garnish with chopped cilantro leaves. 

Lynelle in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here! 


*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

**For the freshest coconut milk try our recipe for homemade coconut milk. (See video at this link.) 

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Double Chocolate Zucchini Brownies

Double Chocolate Zucchini Brownies
Recipe & Photo by Lynelle Frazier
Double Chocolate Zucchini Brownies
Servings: 12
Preparation Time: 35-40 Minutes
Ingredients:  
6 Tablespoons Grass-fed Butter 
6 Tablespoons Pure coconut oil or *Gold Label
2 cups chocolate chips, reserve 1 cup 
1/4 cup cocoa powder 
3/4 cup sugar 
1 teaspoon vanilla extract 
1 egg yolk 
1 teaspoon non-aluminum baking powder 
3/4 teaspoon Himalayan pink salt 
2 heaping cups finely shredded zucchini (squeezed dry) 
1 & 1/4 cups flour 
Directions: 
Preheat oven to 350 degerees. Lightly coat 9x13 baking pan with coconut oil, coating edges well.

Use a double boiler (or glass bowl fitted on top of pot of water), heated on medium-low. Add butter and coconut oil, half of the chocolate chips, and cocoa. 

Stir until melted and mixed well. Do not overheat or boil water under bowl.  

Transfer melted chcocolate mixture to larger bowl. Add sugar, vanilla, and egg yolk and mix until well-combined. Add baking powder and salt, and mix again. Squeeze out excess moisture from zucchini and add to chcolate mixture. Add flour and remaining chocolate chips. 

Combine, but do not overmix. 

Spread batter evenly into greased pan.  Bake for 25-30 minutes until the edges are set. The middle will be soft, and toothpick inserted should come out clean. 

Do not overbake or brownies will be dry.  

Let brownies cool before cutting into 12 even pieces for nice large brownies. 

Enjoy warm with glass of ice cold milk, or chill for a delicious fudgy treat!


Lynelle in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here! 


*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!
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Best Ever Banana Bread

Best Ever Banana Bread
Recipe & Photo by Marijah
Best Ever Banana Bread
Servings: 1 loaf or 1 1/2 dozen muffins
Preparation Time: 1 Hour
Ingredients:
1/4 cup butter, melted
1/4 cup Tropical Traditions Gold Label Coconut oil, melted (plus a few tablespoons for greasing pans)
3/4 cup oragnic turbinado sugar 
1/2 cup sour cream 
2 large eggs 
1/4 cup whey (leftover from making yogurt, etc. can substitute with milk or cream if needed)
1 teaspoon vanilla extract 
3 large very ripe bananas (or 4 small bananas), mashed 
1 1/2 cups all purpose flour 
2 tablespoons flax seeds, ground fine 
2 tablespoons grassfed gelatin 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon ground cinnamon
Directions: 

Grease pans with coconut oil. Preheat oven to 350 degrees. 

In a large mixing bowl, combine the melted butter, melted coconut oil, and sugar. Whisk together until smooth and creamy. 

Whisk in the sour cream, vanilla, whey, and eggs, stirring until well combined. Add the mashed banana and stir again til smooth.  

Sprinkle the flour, baking soda, baking powder, gelatin, flax, salt, and cinnamon on top of the wet ingredients, then stir everything until thoroughly combined. 

Pour the batter into the prepared pans and bake for 45-55 minutes  (18-20 minutes for muffins) or until a toothpick inserted in the center comes out mostly clean. 

Delicious with nut butter and a slice of fresh banana!

Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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Baked Ranch Chicken

Baked Ranch Chicken
Recipe & Photo by Marijah
Baked Ranch Chicken
Servings: 3-5
Preparation Time: 45-65 Minutes
Ingredients: 
5 bone-in, skin-on pastured chicken thighs 
2 tbsp powdered organic ranch seasoning
1/4 teaspoon Tony Chachere's cajun seasoning (or combine a pinch each of salt, cayenne, black pepper, and garlic powder for a similar seasoning) 
1 1/2 tablespoons Tropical Traditions Gold Label Coconut oil
Directions: 

Preheat oven to 350 degrees. 

Grease a glass baking dish with 1/2 teaspoon coconut oil. 

Combine 1 tablespoon coconut oil, ranch seasoning, and Tony Chacere's in a small dish. 

Set chicken thighs into greased dish and rub (top and bottom) with the seasoning mixture until thoroughly coated. 

Bake for 45 minutes to 1 hour or until skins are crispy and juices from inside of thighs runs clear. 

Enjoy with whatever sides you desire (pictured here with steamed cabbage and broccoli - both topped with a mixture of salted grassfed butter and coconut oil)


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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Tuna Macaroni & Cheese

Tuna Macaroni & Cheese
Recipe & Photo by Marijah
Tuna Macaroni & Cheese
Servings: 6
Preparation Time: 20 Minutes
Ingredients:
2 cups cooked pasta of choice, drained 
1/3 cup sour cream 
2 tablespoons salted grassfed butter 
2 tablespoons Tropical Traditions Gold Label Coconut Oil 
1/4 cup whole milk 
1/2 cup shredded cheddar cheese 
1/2 cup shredded parmesan cheese 
5 ounce can of wild-caught tuna, with liquid 
1/2 teaspoon Tony Chacere's cajun seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne, and a pinch of garlic powder for a similar seasoning)
Directions: 
In a small pot on the stove, combine cooked pasta with sour cream, butter, coconut oil, milk, cheddar cheese, parmesan cheese, tuna, and spices. 

Cook on low heat, stirring continually, until a nice sauce has formed and everything is well mixed. 

Enjoy!

Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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Zesty Chorizo Fries

Zesty Chorizo Fries
Recipe & Photo by Marijah
Zesty Chorizo Fries
Servings: 6
Preparation Time: 40 Minutes
Ingredients:  
1 pound ground (loose) pastured chorizo  
2 pounds organic red or yellow potatoes, hand chopped into small fries  
1/3-1/2 cup Tropical Traditions Gold label Coconut Oil  
1 large tomato, chopped finely 
1/2 bunch organic fresh cilantro, chopped finely  
1 teaspoon organic ground cumin 
1/4 teaspoon organic ground cayenne 
1/2 teaspoon Himalayan Pink Salt 
1/2 large lemon, juiced 
1/4 cup shredded cheddar cheese 
1/2 cup queso fresca cheese
Directions: 
In a medium pan on medium-high heat, cook chorizo into browned. Remove chorizo and set aside. 

Add a few tablespoons of coconut oil into the pan and cover the pan with an even layer of potato pieces - it will take several batches to fry all potatoes. Cook fries until golden brown, then set aside with the chorizo.  

As fries cook, chop the tomatoes and cilantro and mix in a small bowl. Add fresh lemon juice, cayenne, salt, and cumin.  

Place fries on a large platter, top with cooked chorizo, queso fresca, cheddar cheese, and the tomato/cilantro mix. Enjoy!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
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