Coconut Oil

Mexican Beef & Summer Squash Casserole

Mexican Beef and Summer Squash Casserole

photo by recipe author

This is one of our favorites – nourishing and satisfying without being heavy, lots of good protein and loads of veggies. Perfect way to use that wonderful abundance of summer squash. Comforting, delicious and full of flavor, even picky children have been reported to love it. YUM!

Servings: 8
Preparation Time: 20 prep, 30 bake

1 lb grass-fed ground beef or bison
1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt & pepper to taste)
2 cups shredded raw sharp cheddar
1/2 cup chopped onion
3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
2-3 cup summer squash (yellow, scallop (patty pan), zucchini)
1 cup plain yogurt
2 tablespoons coconut oil
salt & pepper to taste

Preheat a cast iron skillet to med high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft, set aside. Brown ground beef using the rest of the coconut oil, until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9×13″ glass dish. Place half of the squash, peppers and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe submitted by Lydia, Salem, VA

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World’s Best Movie Popcorn

Movie Popcorn

photo by recipe author

This is the recipe that movie theatres used for years — the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.

Servings: 4-6
Preparation Time: 15 minutes

3 tablespoons coconut oil
1/2 cup popcorn
3 tablespoons butter
salt

In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.

Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burnt, a light brown color.)

As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.

Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.

Recipe submitted by Jeff, Eagle, ID

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Coconut Mango Pancakes

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
1 tablespoons honey
3/4 cup mangoes
1/4 cup + 2 tablespoons coconut oil
1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly then mix in remaining ingredients.

Add wet ingredients to dry – MIXING ONLY UNTIL COMBINED. (If you over-mix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top with extra mango slices and shredded coconut.

Recipe submitted by Lisa, Ft. Lauderdale, FL

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Fruited Granola with Syrup

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Fruited Granola:

2 cups rolled oats (old fashion oats)
2 cups quick oats*
1/2 cup wheat germ (optional)
1 teaspoon cinnamon
1/2 cup coconut oil
1/2 cup brown sugar
3 tablespoons juice (apple, pomegranate, cranberry, grape, etc)
2 teaspoons vanilla
1/2 cup honey
1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

1/2 cup maple syrup
1/2 cup honey
3 tablespoons fruit juice

Fruited Granola:

1. Preheat oven to 250. Combine oats, wheat germ, and cinnamon in a large bowl.

2. Measure out 1/2 cup of solid coconut oil. Using your hands scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

3. In a separate bowl combine brown sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

4. Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

5. Bake at 250 for 20 minutes.

6. Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

1. Combine all ingredients. Mix well.

*Use all rolled oats if desired.

Recipe submitted by Katrina, Canal Fulton, OH

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No Cook Chocolate Mint Pie

photo by recipe author

Servings: 10 servings
Preparation Time: 25 minutes

Crust:

3/4 cup almond flour/meal
1/2 cup pecans
1/4 cup raw cacao or cocoa powder
pinch salt
1/2 teaspoon vanilla extract
1/2 cup packed dates
2 tablespoons coconut oil

Filling:

2 large avocados
1 teaspoon lemon juice
1/4 cup water
1/2 cup melted coconut oil
1 tablespoon dried mint leaves
2 teaspoons mint extract
1/4 cup raw honey

Ganache:

1/2 cup raw cacao or cocoa powder
1/4 cup raw honey
pinch salt
2 tablespoons water
2 tablespoons coconut oil

Drizzle:

1/4 cup soaked cashews
1/4 teaspoon vanilla
water (to thin)
1 tablespoon coconut oil

Place crust ingredients in food processor, process until well combined. Press into an 8 inch pie plate or tart pan. Chill until firm.

Blend filling ingredients until well combined and creamy in a food processor. Adjust minty-ness as you like. Pour filling into crust, chill until set.

Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set.

Place ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice cream-y pie or chill for a softer pie. Makes one 8 inch pie.

Recipe submitted by Jaclyn, Guelph, ON

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High Protein & Fiber Pancakes

High Protein and Fiber Pancakes

photo by recipe author

Servings: 2 to 3
Preparation Time: 10 to 15 minutes

1/4 cup whole wheat flour
1/4 coconut flour
1 scoop protein powder (I used vanilla whey.)
1 teaspoon physillium husk powder (optional; adds fiber)
1 teaspoon baking soda
dash of salt
2 tablespoon turbinado sugar
1/2 cup applesauce
1/4 to 1/2 cup milk
1 egg, separated
1/2 tablespoon coconut oil

In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.

Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.

Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.

In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.

Recipe submitted by Michelle, New York, NY

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