Gluten-Free Chocolate Almond French Toast

Servings: 4–5
Preparation Time: 20 minutes

Ingredients:

French Toast:

• 3/4 cup milk of choice*
• 1–2 eggs
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon cinnamon
• 1 tablespoon sugar
• pinch Himalayan Pink Salt
• 2–3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 8 slices gluten-free bread

Chocolate Sauce:

• 1/4 cup chocolate chips
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 2 drops almond extract

Directions:

Combine milk, eggs, vanilla extract, almond extract, cinnamon, sugar, and salt together in a bowl and whisk very well until emulsified. Pour onto a deep plate and dip bread in the mixture to gently coat both sides. Fry in a skillet with a little bit of coconut oil on medium high, flipping once the bread has turned golden brown. Continue to coat the pan with oil before each new batch of toast. Keep finished French toast warm in an oven on low while you finish cooking the rest.

In a small heat proof bowl in the oven, warm chocolate chips and coconut oil until just melted. Mix together and add 2 drops almond extract. Drizzle over French toast and enjoy!

*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!

Chili Con Carne

Servings: 18
Preparation Time: 45 minutes

Ingredients:

• 2 pounds dry beans
• 2 tablespoons apple cider vinegar
• 1 tablespoon Tropical Traditions palm shortening
• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 2 pounds chopped beef
• 1 large onion, chopped,
• 1 large green bell pepper, chopped
• 3 cloves garlic, pressed
• 4 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1 tablespoon cumin
• 2 cans chopped tomatoes with jalapeños
• 24 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• salt to taste

Directions:

Soak beans overnight (6 to 8 hours) in 16 cups cold water with vinegar. Drain, rinse, fill pot with enough water to cover one inch over the top of the beans, and turn on low heat.

Heat a medium-sized, cast-iron pan on medium-high and add palm shortening and coconut oil. Sear meat until dark brown on all sides. Transfer meat to the pot with beans. Cook onion, bell pepper, and garlic until slightly translucent. Add chili powder, cocoa powder, and cumin, and mix well. Transfer veggies to pot of beans. Add canned tomatoes, tomato paste, and Worcestershire sauce.

Cook for 24 hours on simmer, stirring occasionally. Top with fresh cilantro, avocado, sour cream, shredded cheese, diced tomato, or corn chips, if desired.

Makes enough to feed a large gathering or freeze some and thaw later for easy meals during the week.

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

Easy Crock-Pot Chicken Fajita Bowls

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Crock-Pot Chicken:

• 6 boneless skinless chicken breasts, thawed
• 2 cans chopped tomatoes with jalapeños
• 3 tablespoons tomato paste
• 1/2 tablespoon organic ground cumin
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Himalayan Pink Salt
• 1 tablespoon organic chili powder
• 2 cloves garlic, crushed
• 2 small organic limes
• 1 small onion, sliced into rounds
• 6 cups chopped lettuce of choice

Optional Toppings:

• chopped fresh tomatoes
• fresh cilantro
• lettuce
• sour cream
• cheese
• shredded purple cabbage
• sliced radishes
• sliced avocado
• black olives
• cooked grains like rice, quinoa, etc.
• beans

Directions:

Grease Crock-Pot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in Crock-Pot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce, then top with a scoop of chicken. Add additional toppings of choice and enjoy.

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