Egg and Veggie Quesadillas

Servings: 10
Preparation Time: 30 minutes

Ingredients:

• 20 6-inch tortillas
• 12 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese
• 1/2 red bell pepper
• 5 tablespoons coconut oil
• salt and pepper to taste
• chopped freeze-dried chives, optional

Directions:

In a large pan melt 2 tablespoons coconut oil, then add bell peppers and chives. Sauté for about 10 minutes.

Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into the hot pan with veggies and stir occasionally until eggs are fully cooked.

Meanwhile, melt remaining 3 tablespoons coconut oil and preheat the oven to 350 degrees F.

Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.

Bake for 8 minutes, flipping halfway through.

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

Gluten and Dairy-Free Tapioca Cake (“Bolo de Tapicoa”)

Servings: 12–24
Preparation Time: 1 hour and 20 minutes

Ingredients:

• 2 cups tapioca pearls
• 5 cups coconut milk*
• 2 cups whole sugar
• 4 pastured eggs
• 2/3 cup Coconut Cream Concentrate, warmed
• 1/2 cup coconut flakes

Homemade Coconut Milk:

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

Directions:

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs, and Coconut Cream Concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13 x 9-inch baking dish. Bake at 350 degrees F for 30–40 minutes until set.

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Coriander Meat Patties

Servings: 4
Preparation Time: 10–15 minutes

Ingredients:

• 1 pound ground beef or bison
• 1 pastured egg, beaten
• 1 garlic clove, minced or pressed
• 1 teaspoon ground coriander
• 1 teaspoon Himalayan Pink Salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon coconut oil

Directions:

Combine all ingredients except the coconut oil and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

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