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.
Granny’s Beef Roll-Ups
Servings: 8
Preparation Time: 2 hours and 30 minutes
Ingredients:
1 pound bottom round steak slices
1/2 cup soy sauce
1 dash of Worcestershire sauce
juice of 1 lime
3 cloves of garlic, crushed
2 tablespoons honey
1/4 teaspoon black pepper (optional)
1–2 tablespoons coconut oil
1 small bunch of thin asparagus
1/4–1/2 cup carrots, shredded
1 small red onion
1 red bell pepper
1 zucchini
Directions:
In a deep 13 x 9-inch baking dish, combine soy sauce, Worcestershire sauce, lime juice, garlic, honey, and black pepper. Add round steak slices and coat thoroughly. Chill and allow to marinate for 2 hours. Soak 16 toothpicks in water.
While the meat is marinating, prepare your vegetables. Cut the asparagus in half and discard the stems. Slice the onion, red pepper, and zucchini into thin slices.
Take the slices of meat out of the marinade and place onto a large cutting board. Pour the remaining marinade into a small saucepan and simmer until reduced by half (about 15 minutes). Place a few pieces of each of the vegetables into the centers of the steak pieces and roll up, using the toothpicks to secure them.
Coat the baking dish with coconut oil. Place the wraps in the baking dish and bake at 375 degrees F for 15 minutes. Pour the marinade mixture over the top of the wraps and bake for an additional 15 minutes or until the meat is cooked through and the vegetables reach desired tenderness.
Plate and enjoy!
Rebecca Christians in Bentonville, AR, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
Best-Ever Banana Bread Servings: 1 loaf or 1 1/2 dozen muffins Preparation Time: 1 hour
Ingredients: 1/4 cup butter, melted 1/4 cup Tropical Traditions Gold Label Coconut Oil, melted (plus a few tablespoons for greasing pans) 3/4 cup sugar 1/2 cup sour cream 2 eggs, (large) 1/4 cup whey (left over from making yogurt, etc., substitute with milk or cream, if needed) 1 teaspoon vanilla extract 3 large very ripe bananas (or 4 small bananas), mashed 1 1/2 cups all-purpose flour 2 tablespoons flax seeds, finely ground 2 tablespoons grass-fed gelatin 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon
Directions: Grease the pans with coconut oil. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the melted butter, melted coconut oil, and sugar. Whisk together until smooth and creamy. Whisk in the sour cream, vanilla, whey, and eggs, stirring until well combined. Add the mashed banana and stir again until smooth. Sprinkle the flour, baking soda, baking powder, gelatin, flax, salt, and cinnamon on top of the wet ingredients. Stir everything until thoroughly combined. Pour the batter into the prepared pans and bake for 45--55 minutes (18--20 minutes for muffins) or until a toothpick inserted in the center comes out mostly clean. These are delicious with nut butter and a slice of fresh banana! Marijah in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
Zesty Chorizo Fries Servings: 6 Preparation Time: 40 minutes
Ingredients: 1 pound ground (loose) pastured chorizo 2 pounds organic red or yellow potatoes, hand chopped into small fries 1/3--1/2 cup Tropical Traditions Gold label Coconut Oil 1 large tomato, finely chopped 1/2 bunch organic fresh cilantro, finely chopped 1 teaspoon organic ground cumin 1/4 teaspoon organic ground cayenne 1/2 teaspoon Himalayan Pink Salt 1/2 large lemon, juiced 1/4 cup cheddar cheese, shredded 1/2 cup queso fresco cheese
Directions: In a medium pan on medium-high heat, cook chorizo until browned. Remove the chorizo and set aside. Add a few tablespoons of coconut oil to the pan and cover the bottom with an even layer of potato pieces. It will take several batches to fry all the potatoes. Cook the fries until golden brown, then set aside with the chorizo. As the fries cook, chop the tomatoes and cilantro, and combine in a small bowl. Add the lemon juice, cayenne, salt, and cumin. Place the fries on a large platter, top with the cooked chorizo, queso fresco, cheddar cheese, and the tomato--cilantro mixture. Enjoy! Marijah in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
