Recipes

Mexican Beef & Summer Squash Casserole

Mexican Beef and Summer Squash Casserole

photo by recipe author

This is one of our favorites – nourishing and satisfying without being heavy, lots of good protein and loads of veggies. Perfect way to use that wonderful abundance of summer squash. Comforting, delicious and full of flavor, even picky children have been reported to love it. YUM!

Servings: 8
Preparation Time: 20 prep, 30 bake

1 lb grass-fed ground beef or bison
1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt & pepper to taste)
2 cups shredded raw sharp cheddar
1/2 cup chopped onion
3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
2-3 cup summer squash (yellow, scallop (patty pan), zucchini)
1 cup plain yogurt
2 tablespoons coconut oil
salt & pepper to taste

Preheat a cast iron skillet to med high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft, set aside. Brown ground beef using the rest of the coconut oil, until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9×13″ glass dish. Place half of the squash, peppers and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe submitted by Lydia, Salem, VA

Submit your recipe here!

Frozen Chocolate Coconut Banana Bites

This is the thing to make when all you want is a little sweet treat with chocolate that won’t take much effort to make. All you do is melt, dip, freeze, wait impatiently, poke bananas to see if they’re fully frozen yet, lick the melted chocolate off your fingers, wait some more, poke again, wait, forget about it, come back and enjoy an amazing little bite bursting flavor.

The chocolate freezes over like a chocolate ice cream shell. The coconut provides little more then something to make it prettier (unless you really load it on) and the banana freezes and becomes like a little bite of ice cream.

It’s a perfect summer treat. Not to mention fairly versatile. Try it with different nut butters (coconut cream concentrate might work really well here!), different dried coconut cuts, chopped nuts and different chocolates. It’s all good.

Enjoy!

Sarah:)

Frozen Chocolate Coconut Banana Bites

Frozen Chocolate Coconut Banana Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Serving: 4
Preparation Time: 10 minutes

3 oz dark chocolate (or other chocolate of choice)
1/4 cup coconut peanut butter
1 tablespoon brown rice syrup (optional, but recommended if using dark chocolate)
1/2 teaspoon vanilla powder or extract
2-3 bananas, sliced to desired thickness
shredded, dried coconut

Melt chocolate over very low heat or double boiler with coconut peanut butter, brown rice syrup and vanilla until melted and smooth. Pour into a bowl and stir a few times to cool.

Dip banana slices into chocolate. Spoon a little extra over the top if desired. Sprinkle with coconut.

Freeze until fully frozen and enjoy!

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

World’s Best Movie Popcorn

Movie Popcorn

photo by recipe author

This is the recipe that movie theatres used for years — the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.

Servings: 4-6
Preparation Time: 15 minutes

3 tablespoons coconut oil
1/2 cup popcorn
3 tablespoons butter
salt

In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.

Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burnt, a light brown color.)

As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.

Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.

Recipe submitted by Jeff, Eagle, ID

Submit your recipe here!

Hot Roasted Butternut

photo by recipe author

These are so good – even my husband likes them – and he hates butternut squash!

Servings: 4-6
Preparation Time: 10 minutes + baking

2 large butternut squash (or 3-4 small)
1/4 cup coconut oil
1 tablespoon honey
2 teaspoons Himalayan salt
1/4 – 1/2 teaspoon cayenne, to taste
1 teaspoon sage
2 cloves garlic, peeled and crushed

Preheat oven to 500 degrees F.

Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.

Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste. Larger amount for some heat!

Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.

Recipe submitted by Kim, Whigham, GA

Submit your recipe here!

Coconut Mango Pancakes

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
1 tablespoons honey
3/4 cup mangoes
1/4 cup + 2 tablespoons coconut oil
1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly then mix in remaining ingredients.

Add wet ingredients to dry – MIXING ONLY UNTIL COMBINED. (If you over-mix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top with extra mango slices and shredded coconut.

Recipe submitted by Lisa, Ft. Lauderdale, FL

Submit your recipe here!

Pumpkin Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

15 oz pumpkin puree
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup whole wheat flour
3/4 cup + 1 tablespoon white flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped almonds
1/2 cup coconut

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 muffin greased tins lined with paper muffin liners.

Bake for 30-35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe submitted by Megan, Bar Harbor, ME

Submit your recipe here!

Chocolate Coconut Oil Hard Shell

photo by recipe author

Servings: 4-6
Preparation Time: 5-10 minutes

8 oz. dark chocolate (or milk, or white)
2 tablespoons coconut oil (solid or liquid)
ice cream (to serve)

Melt chocolate in a double boiler. When soft, add coconut oil and stir until combined.

Remove from heat and store (preferably) in a glass container. No need to refrigerate. You can store it in the refrigerator, but it will become solid. To liquefy it, submerge the container in warm to hot water for a few minutes.

Serve over ice cream.

Recipe submitted by Cheryl, Boca Raton, FL

Submit your recipe here!

Coconut Treat Balls

photo by recipe author

Servings: 15-20
Preparation Time: 10 minutes

8 ounces unsweetened shredded coconut
8 ounces pitted dates
2 tablespoons coconut oil
1/2 teaspoon allspice (or other spices as desired)
2 tablespoons fruit spread of choice

or for variations:

cocoa powder
nuts
chocolate chips

In food processor, use chopping blade to blend coconut, dates, coconut oil and spices, until dates are finely chopped in mixture.

If using nuts you can add these now to the food processor and may not need to add any fruit spread to bind balls.

If you are not using nuts put the mixture or part (if you want to make different flavors) of the mixture in a bowl. Mix in any extra ingredients you like at this point.

Add fruit spread (if needed) and mix. The mixture should be slightly sticky when you touch it but not wet. (Once you refrigerate the balls they are not sticky to touch.)

Form the mixture into balls about the size of a walnut and put on a plate, refrigerate and enjoy.

Recipe submitted by Karen, Turnersville, NJ

Submit your recipe here!