Coconut Oil

Hearty Beef Stew

photo by recipe author

Servings: 6-8
Preparation Time: 30-60 minutes

2 quarts beef broth, homemade if possible
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
2 large turnips, peeled and cubed
6 large organic carrots, sliced into rounds
2 cups cauliflower, chopped
5 tablespoons organic tomato paste
2 cups frozen peas, optional
2 cups Tropical Traditions Beef (I used the beef leftover from making stock with Tropical Tradition’s Beef Shanks)
4 cloves garlic, pressed
1/2 teaspoon turmeric powder
1 teaspoon black pepper, or to taste
3/4 teaspoon salt, or to taste
1 tablespoon Italian Herbs (rosemary, oregano, basil, thyme, etc.)

Place all ingredients in a large pot and cook until vegetables are tender, about 30 minutes. May simmer longer to allow the flavors to “marry” – ideally up to an hour.

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

Superb Morning Coconut Sunshine Smoothie

photo by recipe author

Servings: 4
Preparation Time: 5-10 minutes

2 cups milk of choice
1 1/2 cups frozen mango chunks
2 scoops Pasture-Raised Collagen Protein
2 grams vitamin C powder
1/4 teaspoon organic turmeric powder
3 tablespoons frozen orange juice concentrate
2 frozen organic bananas
1 tablespoon Tropical Traditions Coconut Cream Concentrate
1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
1 raw, pastured egg yolk

Heat coconut oil and coconut cream concentrate in a small saucepan until warmed. Add all other ingredients to blender and blend on high. Add warm coconut oil/coconut cream concentrate to blender while continuing to blend, until smooth.

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

Soy Free Egg Drop Soup

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

5 eggs
1 teaspoon tapioca starch
4 cups chicken broth, preferably homemade from pastured organic chickens
3/4 tablespoon ginger, freshly grated
2 cloves garlic, pressed
1/2 teaspoon organic turmeric powder
Himalayan salt to taste
1 tablespoon tapioca starch, dissolved in 1/4 cup water
2 scoops Vital Proteins Collagen Peptides
2 tablespoons Gold Label Virgin Coconut Oil
pepper to taste
1 bunch green onions, chopped for garnish

Whisk eggs in a bowl with 1 teaspoon tapioca starch. Set aside.

Add all other ingredients to a medium pot and bring to a boil. Swirl soup and slowly drizzle eggs in a small stream. Cook for one minute and then remove from heat.

Top with green onions and your favorite hot sauce, if desired.

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

Hummus

photo by recipe author

Servings: 6-8
Preparation Time: 10-15 minutes

3 1/2 cups organic chickpeas, cooked
1/2 cup freshly squeezed lemon juice
2 cloves garlic, pressed
1/2 teaspoon Himalayan Pink Salt
1/2 cup organic tahini
1/4-1/2 teaspoon organic ground cumin
1 1/2 tablespoons Tropical Traditions Virgin Gold Label Coconut Oil, melted
1/4 cup organic extra-virgin olive oil

Blend all ingredients in a food processor until smooth and creamy. Garnish with a drizzle of olive oil and paprika if desired.

Serve on a dish with your favorite fresh, crisp vegetables or crackers.

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

Strawberry Smacker Smoothie

photo by recipe author

Servings: 4
Preparation Time: 5-10 minutes

1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 tablespoon Tropical Traditions Coconut Cream Concentrate
1 tablespoon Tropical Traditions Raw Honey
2 cups milk of choice*
1 cup frozen strawberries
1 banana, frozen
2 organic kiwis, peeled
2 scoops (2 tablespoons) Vital Proteins Collagen Peptides
1/2 large lemon, juiced
1/8 teaspoon organic turmeric
1 tablespoon organic orange juice concentrate, frozen

Melt coconut oil, coconut cream concentrate, and honey in a small saucepan on low heat.

Place all other ingredients in blender and blend on high – drizzle coconut oil mixture into smoothie while still blending, until smooth.

Garnish with sliced kiwi and serve.

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

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

Berry BBQ Skillet Chicken

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

2 tablespoons coconut oil
2 large chicken breasts, cut into chunks
1-2 cups pineapple fresh pineapple, cut into chunks
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

1/2 cup ketchup*
1/4 cup blueberry jam/preserve
1 tablespoon apple cider vinegar
2 tablespoons coconut oil
1 teaspoon minced garlic
1 teaspoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

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

Garlic Butter Asparagus

photo by recipe author

Servings: 3+
Preparation Time: 20 minutes

2-3 tablespoons Tropical Traditions Organic Expeller-Pressed Coconut Oil
6 tablespoons butter
4 teaspoons garlic, minced
1 pound fresh asparagus
dash salt & pepper
fresh lemon juice, optional

Wash asparagus, break off ends, then cut into about 2-3 inch pieces.

Melt coconut oil, 3 tablespoons butter and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt and pepper.

Cover the skillet with a lid for about 10 minutes (5 minutes through, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2-5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!