This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.
This delicious whole grain bread is easy to make and can be ready in less than 3 hours. The nutty flavor of the flour would make a perfect complement for hearty dishes like beef stew. It also makes a tasty sandwich. See below for a yummy grilled sandwich idea.
Yellow Squash and Bell Pepper Sauté Servings: 5--6 Preparation Time: 15--20 minutes
Ingredients: 1 medium onion, sliced in strips 2--3 tablespoons coconut oil 6 small/medium tender yellow squash, sliced in circles 3 bell peppers (red, green, yellow/orange), sliced 3 cloves of garlic, minced or pressed Himalayan Pink Salt, to taste pepper, to taste
Directions: In a large, cast-iron skillet over medium heat, sauté the onion in coconut oil. Add yellow squash and peppers to the onion slices and continue to sauté until the squash is tender. Add garlic, salt, and pepper. Cook an additional 1--2 minutes. Serve and enjoy. Lynelle in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
Double Chocolate Zucchini Brownies Servings: 12 Preparation Time: 35--40 minutes
Ingredients: 6 tablespoons grass-fed butter 6 tablespoons Pure Coconut Oil or *Gold Label 2 cups chocolate chips, reserve 1 cup 1/4 cup cocoa powder 3/4 cup sugar 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon nonaluminum baking powder 3/4 teaspoon Himalayan Pink Salt 2 heaping cups finely shredded zucchini (squeezed dry) 1 1/4 cups flour
Directions: Preheat oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with coconut oil, coating the edges well. Combine butter and coconut oil, half of the chocolate chips, and cocoa in a double boiler (or glass bowl fitted on top of pot of water) heated on medium-low. Stir until melted and mixed well. Do not overheat or boil the water under the bowl. Transfer the melted chocolate mixture to a large bowl. Add sugar, vanilla, and egg yolk. Mix until well combined. Add baking soda and salt, and mix again. Squeeze the excess moisture from the zucchini and add it to the chocolate mixture. Add the flour and remaining chocolate chips. Combine, but do not overmix. Spread the batter evenly into the greased pan. Bake for 25--30 minutes until the edges are set. The middle will be soft, and a toothpick inserted should come out clean. Do not overbake or the brownies will be dry. Let the brownies cool before cutting into 12 even pieces for nice large brownies. Enjoy warm with a glass of ice-cold milk, or chill for a delicious fudgy treat! Lynelle in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here! *Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!
Tuna Macaroni and Cheese Servings: 6 Preparation Time: 20 minutes
Ingredients: 2 cups cooked pasta of your choice, drained 1/3 cup sour cream 2 tablespoons grass-fed butter 2 tablespoons Tropical Traditions Gold Label Coconut Oil 1/4 cup whole milk 1/2 cup cheddar cheese, shredded 1/2 cup Parmesan cheese, shredded 5 ounce can of wild-caught tuna, with liquid 1/2 teaspoon Tony Chacere's Cajun Seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne, and a pinch of garlic powder for a similar seasoning)
Directions: In a small pot on the stove, combine cooked pasta with sour cream, butter, coconut oil, milk, cheddar cheese, Parmesan cheese, tuna, and spices. Cook on low heat, stirring continually, until a nice sauce has formed and everything is well mixed. Enjoy! Marijah in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
