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Cabbage and Brat Skillet

Cabbage_and_Brat_Skillet
Cabbage and Brat Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Saute over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Thai Coconut Curry

Thai_Coconut_Curry
Thai Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

Marinated Meat:

  • 2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ginger, ground, or freshly grated
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon corn starch or arrowroot starch, optional

Sauteed Vegetables:

  • 1 tablespoon coconut oil or butter
  • 1 medium onion, thinly sliced
  • 1 thinly sliced bell pepper
  • 1 large peeled and coined carrot

Curry Paste:

Sauce:

Mix all marinated meat ingredients together in a container with a cover, and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and saute onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and saute over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Melodie from Fort Mill, South Carolina won $50 for this recipe! Submit yours here!

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Healthy Slow Cooker Stroganoff

Healthy_Slow_Cooker_Stroganoff
Healthy Slow Cooker Stroganoff
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper and bay leaves. In a small bowl, combine coconut milk and starch and stir together until smooth. Pour into crock pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Super Berry Snack Bars

Gluten_Free_Super_Berry_Snack_Bars
Gluten Free Super Berry Snack Bars
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 8 pitted dates
  • 1/2 cup dried goji berries
  • 1/2 cup dried passion fruit pieces
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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Saucy Beef and Cabbage

Saucy_Beef_and_Cabbage
Saucy Beef and Cabbage
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Entrée:

  • 1 pound ground beef or bison
  • 2 tablespoon coconut oil
  • 1 small head of cabbage, chopped
  • 5 whole rainbow carrots, peeled and diced
  • 1 onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon sea salt
  • 2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves

Sauce:

In a large skillet, brown ground beef in coconut oil for about 10 minutes.  Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato past, water, oil and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5-10 minutes and serve.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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General Tso Chicken

General_Tso_Chicken
General Tso Chicken
photo by recipe author

Servings: 4

Preparation Time: 30 minutes

In a large skillet, heat coconut oil, meanwhile in a large bowl, combine arrowroot starch, salt and pepper. Toss chicken chunks in starch mixture until coated. Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.

In bowl with remaining starch, add in about 1/4 cup stock, honey and vinegar and whisk to form a paste. Add paste mixture to skillet. Slowly add in remaining stock while stirring over medium heat. Add in garlic, ginger, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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Pie in a Jar

Pie_in_a_Jar
Pie in a Jar
photo by recipe author

 

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

Blueberry Peach Pie
(1 serving)

  • 1/4 cup pistachios
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 4 thin slices peaches
  • 6-8 blueberries
  • Dash cinnamon
  • Dash ginger
  • 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

  • 1/4 cup almonds (or other nut)
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 1/4 cup toasted coconut flakes
  • 2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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Flourless Chocolate Creme Tortes with Whipped Cream

Flourless_Chocolate_Creme_Tortes_with_Whipped_Cream
Flourless Chocolate Creme Tortes with Whipped Cream
photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

Whipped Cream:

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

Marijah from Columbia, KY won $50 for this recipe and photo!  Submit yours here!

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