ground beef

Savory Meat and Cabbage Curry

photo by recipe author

Preparation Time: 30 minutes
Servings: 2-4

2 tablespoons coconut oil
1 large onion, diced
1 pound ground beef, lamb or bison
1 1/2 teaspoons curry powder
1 teaspoon Himalayan pink salt
black pepper, to taste
1/2 medium cabbage, shredded or thinly sliced

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste, and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5-7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Grass-fed Sweet and Sour Meatballs

photo by recipe author

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
3/4 cup coconut pulp (leftover from making homemade coconut milk*)
1 large organic carrot, finely shredded (about 1/3 cup)
1 large organic egg
1 tablespoon Vital Proteins Beef Gelatin
3 cloves garlic, pressed
1/2 small onion, very finely minced
1 teaspoon Himalayan Pink Salt

For frying meatballs:

3 tablespoons Tropical Traditions Palm Shortening
3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Sauce:

1 cup very finely chopped pineapple
1 cup filtered water
1/4 cup Tropical Traditions Raw Honey
4 tablespoons Yellow Barn Passata Tomato Puree
2 cloves garlic, pressed
1/4 cup apple cider vinegar
1 teaspoon powdered ginger
2 tablespoon Vital Proteins Beef Gelatin, dissolved in 12 ounces cold water

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

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

Savory Stuffed Acorn Squash

photo by recipe author

Servings: 6
Preparation Time: 45-50 minutes

2 cups rice, cooked
3-4 small acorn squash
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 tablespoon Tropical Traditions Coconut Cream Concentrate
1 medium onion, finely chopped
1 clove garlic, pressed
3/4 tablespoon Italian seasoning (rosemary, thyme, marjoram, basil, oregano)
1/2 tablespoon Himalayan Pink Salt
1/4 teaspoon cayenne pepper
1/2 organic celery, chopped
1 pound Grass-fed Traditions ground beef

Preheat oven to 350° F.

Cook rice.

Slice squash in halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and coconut cream concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

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