Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat (flour)
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups, then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, then remove to wire rack and serve while still warm.

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

Korean BBQ Chicken Strips

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 4 chicken breasts, cut into strips
• 2 tablespoons coconut oil
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 2 tablespoons organic fermented soy sauce
• 3 cloves garlic, minced
• 1-inch slice fresh ginger, minced
• salt and pepper, to taste

Directions:

Heat oil in a large skillet. Add chicken breasts and season with a little salt, pepper, and chili powder. Cook on each side for about 8 minutes or until cooked through.

Add in remaining ingredients and simmer over low-medium heat for about 10 minutes or until sauce has thickened.

Serve chicken with cauliflower rice and steamed vegetables.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Maple, Chocolate Pudding Pops

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Ingredients:

• 4 cups milk or non-dairy milk*
• 1 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons organic cornstarch
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions:

Mix cacao powder and cornstarch. Over medium heat, whisk in milk one cup at a time and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off the heat. Stir in coconut oil, vanilla, and salt.

Mix well and allow to cool for about 30 minutes. Pour into molds and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photo here!