Recipes

Chocolate Protein Power Pudding

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

30 grams chocolate protein, such as Mt. Capra Goat Milk Protein
1 tablespoon coconut oil, melted
1 tablespoon cacao powder
1 teaspoon maple syrup
1 banana, mashed
1 tablespoon whipped cream, optional

Mix all ingredients except for whipped cream, then top with whipped cream, if using.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Chocolate Peanut Butter Balls

photo by recipe author

Servings: 20
Preparation Time: 15 minutes

1 cup organic peanut butter
2 tablespoons coconut flour
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup maple syrup
1 teaspoon vanilla
pinch salt

Mix peanut butter and coconut flour and put in the freezer for about 30 minutes.

Meanwhile heat the coconut oil, cacao powder, and maple syrup on low heat until just melted. Stir in vanilla and salt. Put in the refrigerator until thickened, but not hardened, about 20 to 30 minutes.

Remove peanut butter mixture from freezer. Using hands, roll into about 20 small balls. Place the peanut butter balls on a piece of parchment paper, and put back in the freezer for another 20 minutes.

Finally, roll each peanut butter ball in the chocolate sauce, and store in the refrigerator or freezer.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Stir Fry Bok Choy and Kale

photo by recipe author

Servings: 1-2
Preparation Time: 15-20 minutes

2 teaspoons coconut oil
1 clove garlic, minced
2 teaspoons fresh ginger, minced
3 cups fresh kale and bok choy, chopped
1 tomato, diced
1 bunch green onion, chopped
1 tablespoon fermented soy sauce

Heat coconut oil in a skillet over medium low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut S’mores Bars

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup coconut cream concentrate
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup maple syrup
1 cup natural marshmallows
1 cup organic graham crackers, broken into small pieces

Heat and whisk coconut cream concentrate, coconut oil, cacao powder, and maple syrup over low heat until just melted and thoroughly mixed. Allow to cool in refrigerator until it thickens, about 10 minutes.

Stir in marshmallows and crackers. Pour into an oiled 8×8 pan, and allow to set completely in the refrigerator until the mixture hardens, about one hour.

Cut into 12 equal pieces.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Coconut Banana Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/2 cup coconut oil, melted
1 tablespoon plain Greek yogurt
2 ripe bananas, mashed
1/2 cup whole cane sugar
1 egg
1 teaspoon vanilla
1 cup einkorn flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup coconut flakes, optional

Preheat oven to 375° F. Butter the muffin tins or use paper cup liners.

Whisk melted coconut oil and yogurt together, add bananas and sugar, mix well. Add beaten egg and vanilla and mix for 1 or 2 more minutes.

In a separate bowl, sift together flour, baking powder and salt. Fold flour mixture into banana mixture carefully, just until incorporated.

Fill muffin cups half full and sprinkle coconut flakes on top. Bake 13 to 16 minutes, until golden brown.

Nicole from Warm Springs, OR won $50 for this recipe and photo! Submit your recipes here!

Italian Beef Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

1/2 pound ground beef, bison or turkey
2 tablespoons coconut oil
1 cup carrots, diced
1 cup cabbage, diced
1 cup kale, chopped
1/2 cup celery, chopped
1/4 cup onion, diced
1/2 cup brussel sprouts, chopped
2 teaspoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil
2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

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

Chocolate Coconut Rolled Truffles

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup cocoa powder
1/3 cup coconut cream concentrate
1/4 cup coconut oil
1/2 cup raw honey
1/2 cup coconut flakes

In a small pan over very low heat melt all ingredients (except coconut flakes) until thoroughly combined. (Use a double boiler if you have one.)

Place mixture in the refrigerator to cool then roll mixture into balls and roll in the coconut flakes. These need to be stored in the refrigerator until ready to enjoy.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!