Blueberry Cheesecake Fat Bombs
Servings: 18–20
Preparation Time: 10–15 minutes


Ingredients:
1 cup fresh blueberries
8 ounces softened cream cheese
1/8 heaping teaspoon stevia (or your favorite sweetener)
1 teaspoon vanilla extract
1 cup coconut milk**
2 tablespoons Gold Label or Pure Coconut Oil*

Directions:
Place the blueberries, softened cream cheese, stevia, vanilla, coconut milk, and melted coconut oil in a high-quality blender and blend until well combined. Start with 1/8 teaspoon of stevia, taste, add more as desired.

Spoon the mixture into a mini-muffin tin or ice-cube tray. Cover the muffin tin with foil or plastic wrap and freeze for 2 hours or more.

Once frozen, the cream cheese cubes should easily slide out of your tray. Remove your cheesecake bites from the tray and store in a glass dish with an airtight cover or in a plastic freezer bag for easy access later.

Enjoy! These little, purple guys taste like really cold, creamy, sweet blueberry cheesecake bites. Even my kids love them!

*Make sure your ingredients are room temperature. Add your coconut oil last and combine well to avoid having your coconut oil solidify.
Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

**For the freshest coconut milk try our recipe for homemade coconut milk. (See video at this link.)

Danielle Becht from West Bend, Wisconsin, won $50 for this recipe and photo! Submit your recipes and photos here!

Grass-Fed Beef Spaghetti

Ingredients:

3 tablespoons Pure Coconut Oil or *Gold Label

1 tablespoon olive oil 

1/2 yellow onion, chopped

5 cloves garlic, minced

1 pound grass-fed beef or grass-fed bison, ground

salt and pepper

oregano 

Italian seasoning (optional)

30 ounces tomato sauce (seasoned or unseasoned)

12–16 ounces spaghetti noodles 

Parmesan cheese, grated

Directions:

Heat oils in a large saucepan over medium heat. Add onion and garlic. Sauté until the onions are soft. Add beef and sauté until beef is mostly cooked but still pink.

Add seasonings and tomato sauce. Simmer over low heat for 30–60 minutes.

Cook the noodles according to package instructions. Serve with a giant spoonful of meat sauce and a generous helping of Parmesan! 

To make this recipe gluten-free and/or dairy-free, use your favorite GF pasta and omit or use your favorite dairy-free cheese.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Beef and Delicata Squash Soup

Servings: 4–6
Preparation Time: 1 hour, 30 minutes

Ingredients:

• 1 medium Delicata squash
• 1/8 cup coconut oil
• 1 large onion
• 1 tablespoon fresh garlic, minced
• 1 cup carrots
• 1 cup celery
• 1 quart beef broth
• 1 cup water
• 2 cups cooked beef
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon black pepper
• 1/3 cup quick cooking barley
• 1/2 cup fresh parsley, minced

Directions:

Preheat oven to 300 degrees F.

Halve and remove the seeds from the squash, then cut into bite-size pieces (do not peel the squash). Spread the pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes or until the squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between your fingers and add it, along with the sage, salt, pepper, and barley, to the pot. Stir well to combine. Bring the soup to a boil, then lower heat to a simmer. Cover and cook for 30–45 minutes or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let the parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!