Coconut Crispy Rice Protein Bites

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

• 1/4 cup peanut butter
• 1/4 cup coconut peanut butter*
• 2-4 tablespoons honey (or to taste)
• 1/2 teaspoon vanilla extract
• 2 scoops protein powder, flavor of choice
• 3 tablespoons heavy cream
• 2 cups brown rice cereal

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9x13 pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Cacao Snowballs

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

• 1 cup raw almonds
• 12 pitted medjoole dates
• 1/4 cup cacao nibs
• 1 tablespoon coconut oil
• 1/4 cup plus 2 tablespoons shredded unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/8 cup chia seeds

1. Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

2. About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe submitted by Kristen, Mattapoisett, MA

Submit your recipe here!

Kale Chips

photo by recipe author

Servings: 2
Preparation Time: 25 minutes

• 8 loosely packed cups kale, torn into 1" to 1½" pieces, tough stems removed
• 2 tablespoons virgin coconut oil, melted and still warm
• 1/4 tsp salt, to taste

1. Preheat oven to 325F.

2. Rinse kale and dry thoroughly. Place in a plastic container or large bowl.

3. Poor warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl).

4. Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn't take much).

5. Bake for 20-22 minutes, until crispy. Enjoy!

Recipe submitted by Sarah, Marietta

Submit your recipe here!

Coconut-Lime Breakfast Oatmeal

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

• 1 cup water
• 2 teaspoons coconut cream concentrate
• 1/2 cup rolled oats
• a dash of salt (1/16 teaspoon)
• 1 teaspoon lime or lemon juice, optional
• 2 tablespoons dried coconut*
• 2 drops lime essential oil, or 1/2 teaspoon lime zest
• 1/4 cup macadamia nuts, optional

Combine water, coconut cream concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and essential oil or zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don't find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe submitted by Rhonda, South Jordan, UT

Submit your recipe here!

Coco-Cocoa Velvet Dessert

photo by recipe author

Servings: 4
Preparation Time: 5 min, plus chilling

• 1 1/2 cups water, divided
• 1 packet unflavored gelatin (2 1/2 teaspoons)
• 2 tablespoons coconut cream concentrate
• 1/3 cup unsweetened cocoa powder
• 1/3 cup honey
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 2 drops of orange essential oil, optional (use food grade or better!)- OR use 1 drop lavender oil
• 1/2 tray's worth ice cubes (7-8 ice cubes, should be 4 oz.)

Pour 1/2 cup of the water into a blender. Add the gelatin, and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add coconut cream concentrate, cocoa powder, honey, salt, vanilla, and essential oil. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-oz) ramekins, or in one (2-cup) mold. Refrigerate until set, 2-4 hours. Serve in the containers, or dip the bottoms in hot water for 20 seconds, then invert to un-mold.

If you want to un-mold it, I recommend you double the amount of gelatin.

Recipe submitted by Rhonda, South Jordan, UT

Submit your recipe here!

One of the biggest challenges about going gluten free is the breads. And if you love making your own hamburgers, finding a good gluten free bun to go with can be next to impossible at times, but not today.

This recipe will give you one moist, puffy, spongy, flavorful bun that will hold together and won't taste like you just bit into crumbling cardboard. But the best part? It only takes a few minutes to make.

This one's a winner.

Enjoy!

Sarah

Single Gluten Free Burger Bun

Single Gluten Free Burger Bun

photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

• 1 egg
• 1 tablespoon coconut flour
• 1 tablespoon blanched almond flour
• 1 tablespoon coconut oil (olive oil or melted butter)
• Pinch salt
• 1/4 teaspoon baking powder

Optional:

• 1 teaspoon nutritional yeast
• 1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you're lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

Submit your recipe here!

Gluten Free Molten Lava Chocolate Cake

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

• 4 oz semisweet or bittersweet chocolate
• 4 tablespoons extra virgin coconut oil (plus a little more for greasing the ramekins)
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cocoa powder
• 1 teaspoon coconut flour

1. Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

2. Melt chocolate and coconut oil over low heat or a double boiler. Stir until smooth and let cool.

3. In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it's worth it!).

4. Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

5. Pour batter into prepared ramekins (they should be filled to within 1/2" of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

6. Remove from oven and serve immediately. Enjoy!

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Curry Cream of Carrot Soup

photo by recipe author

Servings: 4
Preparation Time: 45-50 minutes

• 6 cups chicken broth
• 1/4 medium onion, finely chopped
• 1 lb carrots, roughly chopped
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon curry
• 2 tablespoons coconut cream concentrate

1. Bring chicken broth to a rolling simmer over medium high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.

2. Add ginger and curry and let cook another 5 minutes.

3. Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

4. Add creamed coconut, stir to incorporate. Enjoy!

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Gluten Free Baked Donut Holes

photo by recipe author

Servings: 1 dozen donut holes
Preparation Time: 5 minutes

• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/4 cup organic butter or organic shortening
• 1/4 teaspoon pure vanilla extract
• 1 egg
• 5 tablespoons coconut flour
• 1/2 cup powdered sugar or cocoa powder

Preheat oven to 350 degrees. Lightly grease a glass baking dish.

In a medium bowl, cream sugar, salt, butter and vanilla extract together with an electric hand mixer. Add egg and mix thoroughly.

Sift in coconut flour and stir to combine. Let dough sit for one minute. Shape dough into 12 1-inch balls. Place evenly on baking dish and bake for 15 minutes, or until golden.

Let cool and roll in powdered sugar or cocoa powder

Recipe submitted by Brandon, Houston, TX

Submit your recipe here!

Tangy Coconut Lemon Chicken Salad

photo by recipe author

Not only is this salad full of amazing flavor, it's incredibly healthy as well! I give you permission to lick your plate afterwards too, as the dressing is so addicting! We do!

Servings: 2
Preparation Time: 45-60 minutes

Salad:

• Coconut oil
• 1 chicken breast
• 1 large romaine heart, chopped
• Homemade Pico de Gayo
• 1 large avocado, diced
• Tortilla chips

Pico de Gayo:

• 5-7 roma tomatoes
• 1 med. green bell pepper
• 1 large Fuji apple
• 1 med. yellow onion
• 1 large handful cilantro, chopped
• 1 lime, juiced
• garlic (to taste)
• salt & pepper (to taste)

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder:

• 2 1/2 teaspoons garlic powder
• 5 teaspoons dried minced onion (can substitute 2 1/2 teaspoons onion powder)
• 2 1/2 teaspoons parsley flakes
• 2 1/2 teaspoons sea salt
• 2/3 teaspoon dill weed

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantity to always have on hand – plus I use it for many other things!

Coconut Lemon Dressing:

• 2 eggs
• 7 tablespoons FRESH squeezed lemon juice
• 2 teaspoons homemade ranch powder
• 4 tablespoons Gold Label Organic Coconut Oil, melted (must still have the coconut flavor)

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Organic Coconut Oil, fairly slowly so the oil doesn't solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still, but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences – we like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store bought lemon juice – best with FRESH squeezed lemon juice.

Salad:

1. Melt 1-2 teaspoons Gold Label Organic Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

2. Assemble salad with chopped romaine lettuce, pico de gayo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing, and top with crunched up tortilla chips.

Recipe submitted by Jodi, Lehi, UT

Submit your recipe here!

Lemon Cranberry Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

• 7 eggs
• 1 cup fresh cranberries (I chopped them up in the food processor)
• 1 lemon, zest and juice
• 1/4 cup shredded coconut (unsweetened)
• 1/2 cup melted coconut oil
• 1/4 cup maple syrup
• 3/4 cup coconut flour
• 2 teaspoons vanilla
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder

Preheat oven to 350 degrees F.

Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

Submit your recipe here!

Lemon Garlic Herb Roast Chicken

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

• 2 cups carrots, chopped into 1 inch chunks
• 2 cups celery, chopped into 1 inch chunks
• 1 sweet onion, chopped into 1 inch chunks
• 1 pound, fingerling potatoes (or whatever potatoes you have available)
• 1/2 cup melted grass-fed butter and/or coconut oil
• 1 whole pastured chicken (3-4 pounds), defrosted if frozen
• 1 lemon, cut into wedges
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cloves of garlic, roughly chopped
• sea salt
• black pepper

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half and half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier the skin.

Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or other oven safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside the body cavity. Next, brush or rub the chicken with a couple tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your tastes.

Next, add the chopped veggies around the chicken and then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper and then it's ready to go in the oven. Place the pan in the oven and reduce the heat to 375.

Cook the chicken for 1 hour and check the internal temperature. The final temperature in the thigh should be 165°. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you're done, don't forget to save the bones for homemade chicken stock!

Recipe submitted by Jessica, Denver, CO

Submit your recipe here!