Hearty Beef Stew

Servings: 6–8
Preparation Time: 30–60 minutes

Ingredients:

• 2 quarts beef broth, homemade if possible
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 2 large turnips, peeled and cubed
• 6 large organic carrots, sliced into rounds
• 2 cups cauliflower, chopped
• 5 tablespoons tomato paste
• 2 cups frozen peas, optional
• 2 cups Healthy Traditions beef (I used the beef leftover from making stock with Healthy Tradition’s beef shanks.)
• 4 cloves garlic, pressed
• 1/2 teaspoon turmeric powder
• 1 teaspoon black pepper, or to taste
• 3/4 teaspoon salt, or to taste
• 1 tablespoon Italian herbs (rosemary, oregano, basil, thyme, etc.)

Directions:

Place all ingredients in a large pot and cook until vegetables are tender (about 30 minutes). The stew may simmer longer, ideally up to an hour, to allow the flavors to marry.

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

Iced Herbal Mocha Coconut Tea

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 4 ounces hot water
• 1 dandelion root tea bag
• 1/4 cup homemade coconut milk*
• 1 teaspoon vanilla extract
• 1 teaspoon raw honey
• dash cinnamon
• ice

Directions:

Fill a mug with hot water, add tea bag, and steep for about 10 minutes. Meanwhile, whisk together milk, vanilla, honey, and cinnamon in a small bowl until smooth.

Fill a glass with ice, pour in the milk mixture, then top with cooled tea. Stir, if desired.

*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!

Berry BBQ Skillet Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Skillet Chicken:

• 2 tablespoons coconut oil
• 2 large chicken breasts, cut into chunks
• 1–2 cups fresh pineapple, cut into chunks
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder
• pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

• 1/2 cup ketchup*
• 1/4 cup blueberry jam/preserves
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut oil
• 1 teaspoon minced garlic
• 1 teaspoon honey
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chipotle pepper powder

Directions:

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper, and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until the chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

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