Recipes

Creamed Summer Squash

photo by recipe author

Servings: 8-10
Preparation Time: 30-35 minutes

3 tablespoons coconut oil
2 medium onions, chopped
10 medium yellow summer squash, washed and sliced
2 tablespoon Himalayan salt, or to taste
3 teaspoons black pepper, or to taste
1/4 cup grass-fed butter
1 cup heavy cream
4 ounces cream cheese

Saute chopped onion in coconut oil in a large cast iron skillet until tender, but not browned. Add sliced squash and salt and pepper. Stir. Place lid on skillet and cook over medium heat for about 30 minutes or until squash is very tender, stirring occasionally.

After squash is thoroughly cooked, remove lid and stir. Add butter and mash squash and onions using a potato masher.

Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.

Adjust salt and pepper to taste. Serve and enjoy.

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

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!

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!

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!

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!

Raspberry Oat Bars

photo by recipe author

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

Crumble:

3 1/4 cups organic rolled oats
3/4 cup freshly ground whole wheat flour
3/4 cup all purpose organic flour
1/2 cup + 2 tablespoons organic raw sugar
2 teaspoons organic lemon zest
2 teaspoons organic molasses
1/2 heaping teaspoon himalayan pink salt
1/4 teaspoon baking powder
3/4 cup organic grass-fed butter, cold and in chunks
3/4 cup coconut oil

Filling:

8 tablespoons raspberry jam
2 teaspoons organic vanilla extract
2 tablespoons raw honey
1/8 teaspoon lemon extract OR 1-2 drops lemon essential oil

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!

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!