Soy-Free, Egg Drop Soup

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 5 eggs
• 1 teaspoon tapioca starch
• 4 cups chicken broth, preferably homemade from pastured chickens
• 3/4 tablespoon ginger, freshly grated
• 2 cloves garlic, pressed
• 1/2 teaspoon organic turmeric powder
• Himalayan Salt to taste
• 1 tablespoon tapioca starch, dissolved in 1/4 cup water
• 2 scoops Vital Proteins Collagen Peptides
• 2 tablespoons Gold Label Virgin Coconut Oil
• pepper to taste
• 1 bunch green onions, chopped for garnish

Directions:

Whisk eggs in a bowl with 1 teaspoon tapioca starch. Set aside.

Add all other ingredients to a medium pot and bring to a boil. Swirl soup and slowly drizzle eggs in a small stream. Cook for one minute, then remove from heat.

Top with green onions and your favorite hot sauce, if desired.

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

Strawberry Smacker Smoothie

Servings: 4
Preparation Time: 5–10 minutes

Ingredients:

• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 tablespoon Healthy Traditions raw honey
• 2 cups milk of choice*
• 1 cup frozen strawberries
• 1 banana, frozen
• 2 organic kiwis, peeled
• 2 scoops (2 tablespoons) Vital Proteins Collagen Peptides
• 1/2 large lemon, juiced
• 1/8 teaspoon organic turmeric
• 1 tablespoon organic orange juice concentrate, frozen

Directions:

Melt coconut oil, Coconut Cream Concentrate, and honey in a small saucepan on low heat.

Place all other ingredients in blender and blend on high. Drizzle coconut oil mixture into smoothie while still blending until smooth.

Garnish with sliced kiwi and serve.

*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!

Garlic Butter Asparagus

Servings: 3+
Preparation Time: 20 minutes

Ingredients:

• 2–3 tablespoons Tropical Traditions Organic Expeller-Pressed Coconut Oil
• 6 tablespoons butter
• 4 teaspoons garlic, minced
• 1 pound fresh asparagus
• dash salt and pepper
• fresh lemon juice, optional

Directions:

Wash asparagus, break off ends, and cut into about 2–3-inch pieces.

Melt coconut oil, 3 tablespoons butter, and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt, and pepper.

Cover the skillet with a lid for about 10 minutes (after 5 minutes, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2–5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX, won $50 for this recipe and photo! Submit your recipes and photos here!