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Butternut Squash and Bison Sausage Hash

Butternut Squash and Bison Sausage Hash
Butternut Squash and Bison Sausage Hash
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika and chili powder. Cook for about 8-10 minutes or until squash is soft.

Add in spinach and cook for another 3-5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies
Gluten Free Coconut Flour Chocolate Chip Cookies
photo by recipe author

 

Servings: 12- 15 cookies
Preparation Time: 10-15 minutes

Preheat oven to 375° F.

Combine the coconut oil, sugar, vanilla, eggs and salt in one bowl. Add coconut flour, shredded coconut and chocolate chips, mix together.

Make small cookie balls and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until cookies start to brown.

Ashelii from New York City, NY won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Winter-Thyme Satisfying Soup

Gluten Free Winter-Thyme Satisfying Soup
Gluten Free Winter-Thyme Satisfying Soup
photo by recipe author

 

Servings: 10-12
Preparation Time: Approximately 1 hour

  • 5-7 cups hard winter squash – precooked in oven, scooped from skin, well blended
  • 2 cups purified water
  • 1/2 cup coconut flour
  • 2 onions, finely diced
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons grass-fed butter
  • 2 teaspoons thyme
  • 2 teaspoons ginger (ground, grated, diced, or juiced)
  • 2 cups coconut cream concentrate or organic 1/2 & 1/2 or heavy cream from grass-fed cows may be substituted
  • 1 1/2 teaspoons ground black pepper
  • 2-3 tablespoons salt
  • 1/4 cup organic fermented soy sauce
  • organic cheddar cheese from grass-fed cows, optional

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the coconut cream concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add coconut cream concentrate and optional cheese.

Bring back to serving temperature.

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Whole Wheat Waffles with Coconut Oil

Whole Wheat Waffles with Coconut Oil
Whole Wheat Waffles with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 2 large eggs
  • 1 1/2 cups yogurt
  • 1/2 cup filtered water
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1/4 cup whole cane sugar
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch salt

In a medium large bowl combine eggs, yogurt and water and mix thoroughly. Slowly add in melted coconut oil stirring constantly until well-combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

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Gluten Free Coconut Flour Brownies

Gluten Free Coconut Flour Brownies
Gluten Free Coconut Flour Brownies
photo by recipe author

 

Servings: 16
Preparation Time: 5-10 minutes

Preheat oven to 300° F and grease an 8×8 inch baking dish.

Whisk together liquid ingredients and cocoa powder. Add in coconut flour, flax meal, and baking soda. Whisk until well combined. Stir in half the chocolate chips and pour batter into prepared pan.

Sprinkle top with remaining chocolate chips and chopped nuts.

Bake for 35 minutes, or until toothpick comes out clean.

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Baked Apples with Cinnamon and Oatmeal Topping

Baked Apples with Cinnamon and Oatmeal Topping
Baked Apples with Cinnamon and Oatmeal Topping
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

Preheat oven to 350° F.

In a skillet heat 4 tablespoons coconut oil, then add sliced apples and cook for about 10 minutes. Move to casserole dish.

Heat remaining 2 tablespoons coconut oil, 1 teaspoon cinnamon, maple syrup, and oatmeal in skillet. Cook about 5 minutes, until oatmeal browns a little.

Top apples with oatmeal mixture, and bake for about 30 minutes.

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Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef

Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
photo by recipe author

 

Servings: 7-8
Preparation Time: Approximately 1 hour

Heat oven to 400° F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in casserole dish (side by side) and place in oven, turning over when outside becomes “roasted” and skin begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10-15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stem and seeds, and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with ground beef mixture, and top with grated cheese.

Using same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

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Gluten Free Protein Breakfast Bites

Gluten Free Protein Breakfast Bites
Gluten Free Protein Breakfast Bites
photo by recipe author

 

Servings: 32-36
Preparation Time: 10 minutes

Preheat oven to 350º F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12-15 minutes, until lightly brown.
Cool before removing from the pan.

Jennifer from Fishers, IN won $50 for this recipe and photo! Submit your recipes here!

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