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Strawberry Fat Bombs

Strawberry Fat Bombs
Strawberry Fat Bombs
photo by recipe author

 

Servings: 24
Preparation Time: 10 minutes

  • 3/4 cup strawberries, fresh or frozen
  • 8 ounce package cream cheese, softened
  • 1/2 cup coconut oil, softened (not melted)
  • 1 tablespoon vanilla extract

Put all ingredients in blender and blend until smooth.

Place 24 mini muffin cups on a cookie sheet.

Scrape mixture into plastic bag or pastry bag and fill mini muffin cups, or spoon mixture into mini muffin cups.

Freeze until solid – about 2 hours. Store in freezer in airtight container. Note: If you prefer a softer, creamier fat bomb, store in refrigerator.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Thyme for Mushroom Stew

Thyme for Mushroom Stew
Thyme for Mushroom Stew
photo by recipe author

 

Servings: 4
Preparation Time: 25-30 minutes

  • 1 pound mixed mushrooms, sliced (tough portion of stems removed)
  • 1/4 cup coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • handful fresh thyme, leaves picked
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • salt and freshly ground black pepper, to taste
  • 1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Little Miss Sunshine Smoothie

Little Miss Sunshine Smoothie
Little Miss Sunshine Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 cup frozen pineapple
  • 1/2 cup frozen peach
  • 4 ounces orange kombucha
  • 6 ounces coconut water
  • 1 teaspoon virgin coconut oil

Blend all ingredients together and enjoy.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Creamy Cauliflower Soup

Creamy Cauliflower Soup
Creamy Cauliflower Soup
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

  • 2 heads cauliflower florets, steamed
  • 4 cups chicken broth or water
  • 1.5 – 2 cups coconut milk*
  • 2 tablespoons coconut oil
  • 2 tablespoons grass-fed butter
  • 2 tablespoons Himalayan salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric powder
  • 1 tablespoon parsley flakes (or fresh parsley, chopped)
  • 2 teaspoons garlic powder (or 2-3 fresh cloves garlic, pressed)
  • juice 2 lemons

Blend steamed cauliflower with water, divided in several batches if needed. Add to soup pot. Add coconut milk and seasonings. Warm to desired temperature. Add fresh squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Raspberry Oat Bars

raspberry oat bars
Raspberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: approx. 15-20 minutes

Crumble:

Filling:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press two thirds of it into the bottom of a 9 x 13 baking pan. Bake for 10-13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract or lemon essential oil until smooth. Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the jam mixture.

Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Simple Summer Skillet

Simple Summer Skillet
Simple Summer Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 pound asparagus spears, cut into 1″ pieces
  • 3 cups greens (preferably kale, spinach or mustard greens)
  • 2 cups baby potatoes, halved (any color variety)
  • 1 cup broccoli florets, finely chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Combine ingredients in a large skillet over medium heat. Pan roast vegetables for about 10-15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

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

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Berry Up-Beet Smoothie

Berry Up-Beet Smoothie
Berry Up-Beet Smoothie
photo by recipe author

 

Servings: 5 cups
Preparation Time: 10 minutes

Blend all ingredients except coconut oil together until creamy and smooth. Add coconut oil and blend again.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Orange You Glad Smoothie

Orange You Glad Smoothie
Orange You Glad Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 frozen banana
  • 1/3 cup frozen pineapple
  • 1/2 cup frozen strawberries
  • 2 tablespoons protein powder
  • 1/2-1 teaspoon turmeric powder
  • 1 1/3 cups organic orange juice
  • 1 tablespoon virgin coconut oil

Blend all ingredients together in a high speed blender.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to be our next featured recipe and win $50!

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