Pink Flamingo Smoothie

Servings: 2–3
Preparation Time: 15–20 minutes

Ingredients:

Smoothie:

• 1/2 large organic beet, peeled
• 4 cups organic fresh pineapple
• 1 cup organic red cabbage
• 2 organic apples, quartered
• 8–9 large organic juicing carrots
• 2 stalks organic celery
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 pastured egg* or 2 pastured egg* yolks – See Note below.
• 2 1/2 organic frozen bananas
• 1/2 organic lemon, juiced
• 1/2–3/4 cup organic frozen mango

Optional add in:

• 1–2 tablespoons Vital Choice Collagen Peptides

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. This should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.

Blend on high until creamy and well combined.

Enjoy with a fresh lemon wedge.

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

Raspberries Visit the Tropics Smoothie

Servings: 2
Preparation Time: 5–7 minutes

Ingredients:

• 1/2 cup frozen organic raspberries
• 1 1/2 cups organic frozen mango chunks
• 2 tablespoons organic orange juice concentrate, frozen
• 2 cups milk of choice*
• 1/8 teaspoon organic ground turmeric
• 1 scoop Vital Proteins Collagen Peptides
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 gram vitamin C powder

Directions:

Blend all ingredients in blender on high. It will have small “chunks” of Coconut Cream Concentrate. To eliminate those and make it perfectly smooth, first heat the Coconut Cream Concentrate, then add it in its melted state to the smoothie as it’s finishing blending.

Garnish with additional frozen raspberries.

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

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

Cassava and Almond Flour Biscuits and Gravy

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Biscuits:

• 1/2 cup almond flour*
• 1/4 cup arrowroot starch
• 1/4 cup cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup palm shortening or butter
• 1/4 cup coconut milk**

Gravy:

• 1 tablespoon coconut oil
• 1/2 pound breakfast sausage
• 2 tablespoons arrowroot starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sage
• 1 cup coconut milk

Directions:

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder, and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375 degrees F for about 15–20 minutes or until cooked through.

Meanwhile, heat oil in a large skillet. Add in sausage, crumble, and brown it for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper, and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens, turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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