Savory Meat and Cabbage Curry

Preparation Time: 30 minutes
Servings: 2–4

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 1 pound ground beef, lamb or bison
• 1 1/2 teaspoons curry powder
• 1 teaspoon Himalayan Pink Salt
• black pepper, to taste
• 1/2 medium cabbage, shredded or thinly sliced

Directions:

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5–7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes here!

No-Bake Toasted Coconut Fudge Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 14 ounces chocolate chips
• 3 tablespoons coconut oil
• 2 cups shredded coconut
• 1/2 cup sliced almonds, or other nuts

Directions:

Preheat oven to 350 degrees F.

Line a 9 x 9-inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5–10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth for about 5–6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan, then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL, won $50 for this recipe and photo! Submit your recipes and photos here!

White Bean and Beet Green Quesadillas

Servings: 4
Preparation Time: 45 minutes

Ingredients:

• 3 cloves garlic
• 4–8 tablespoons coconut oil, divided
• 1/2 large onion, sliced
• 1 bunch beet greens, stems removed and chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon chipotle chili pepper
• 2 cups cooked white beans
• 8 tortillas
• 1/2 cup shredded cheddar cheese

Directions:

Add garlic cloves to 2 tablespoons of coconut oil and roast at 300 degrees F for 20 minutes.

Meanwhile, heat 2 tablespoons of coconut oil in a pan on medium heat. Add sliced onions and sauté until they become soft. Add the beet greens and sauté for 5 to 10 minutes on medium heat. Add 1/2 teaspoon of salt. Set aside.

Add garlic, coconut oil, 1/2 teaspoon salt, and 1/2 teaspoon chipotle chili pepper to cooked white beans, then blend with an immersion blender, stand blender, or food processor. Add additional melted coconut oil or broth of choice if necessary to make bean mixture smooth.

To assemble quesadillas, spread about 1/2 cup of prepared bean mixture on each tortilla, top with the greens mixture, then sprinkle with shredded cheese. Place another tortilla on top.

Drizzle each tortilla with melted coconut oil and bake at 350 degrees F for 20 minutes, flipping after 10 minutes. Serve hot.

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