Gluten-Free Meatball Casserole

Servings: 4
Preparation Time: 40 minutes

Ingredients:

• 1 pound ground beef, bison or turkey
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground coriander
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon coconut oil
• 1 spaghetti squash, cooked and strands removed
• 2 cups collard greens
• 1 cup spinach
• 8 ounces ricotta cheese
• 1 onion, sliced
• 1 garlic clove, minced
• 2 Roma tomatoes, thinly sliced
• 1 cup shredded cheese (or dairy-free), optional
• 1 cup pasta sauce

Directions:

In a large bowl, combine ground beef, fennel, coriander, basil, and oregano. Mix and form into 1–2-inch meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8–10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9 x 9-inch baking dish. Mix in collard greens, spinach, ricotta cheese, onions, and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350 degrees F for about 30 minutes.

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

Stir-Fry Bok Choy and Kale

Servings: 1–2
Preparation Time: 15–20 minutes

Ingredients:

• 2 teaspoons coconut oil
• 1 clove garlic, minced
• 2 teaspoons fresh ginger, minced
• 3 cups fresh kale and bok choy, chopped
• 1 tomato, diced
• 1 bunch green onion, chopped
• 1 tablespoon fermented soy sauce

Directions:

Heat coconut oil in a skillet over medium-low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.

Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate, Coconut Frozen Pops

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup filtered water
• 1 tablespoon raw honey
• 1 tablespoon Coconut Cream Concentrate
• 1 1/2 cups coconut milk*
• 1/2 cup shredded coconut
• 1/2 cup chocolate syrup

Directions:

Heat water, then add raw honey and Coconut Cream Concentrate. When melted, add to blender with coconut milk, shredded coconut, and chocolate syrup. Blend until smooth, then fill pop holders. Place in freezer until firm.

Homemade Coconut Milk:

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

Terri from Medina, OH, won $50 for this recipe and photo! Submit your recipes here!