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Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

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

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Spiced Sweet Potato Spirals

Spiced Sweet Potato Spirals
Spiced Sweet Potato Spirals
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 3-4 medium sweet potatoes, peeled and spiral cut
  • 1 small red onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

Heat the coconut oil in a large skillet. Add in sweet potato spirals, onion, and garlic. Add in all of the seasonings and stir well.

Cook over medium heat for about 15-20 minutes or until soft, tossing a few times during cooking.

Serve hot.

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

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Blissful Blueberry Muffins

Blissful Blueberry Muffins
Blissful Blueberry Muffins
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Make a sugar shell “crust” on the muffins:

  • 1/2 teaspoon organic raw sugar sprinkled over each muffin top before baking

Preheat oven to 375° F.

Line a muffin tin with paper liners or grease each cup.

Melt butter in the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups and then sprinkle each top with 1/2 teaspoon organic raw sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes then remove to wire rack and serve while still warm.

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

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Rustic Apple Tart

Rustic Apple Tart
Rustic Apple Tart
photo by recipe author

 

Servings: 8
Preparation Time: 30 minutes

Crust:

Filling:

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!

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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 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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Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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Slow-Cooker Pumpkin Rolled Oats

Slow_Cooker_Pumpkin_Rolled_Oats
Slow-Cooker Pumpkin Rolled Oats
photo by recipe author

 

Servings: 6
Preparation Time: 8 hours

Homemade Coconut Milk:

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

In a 1.5 quart heat safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow-cooker bowl. Pour water into base of slow-cooker, around the oats dish, until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow-cooker and stir.

Serve with a drizzle of maple syrup, if desired.

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

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