Ultimate Mocha Cocoa

Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 8 ounces coconut milk*
• 4 ounces water
• 4 ounces strongly brewed coffee
• 4 tablespoons organic cocoa powder
• 2-4 tablespoons raw honey
• 2-4 tablespoons maple syrup
• 1/2 teaspoon sea salt

Directions:

In a large saucepan, combine ingredients. Heat over low heat until just boiling. Remove from heat and pour into mugs.

Adjust honey and syrup measurements for desired sweetness.

*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!

Coconut, Gelatin Gummies

Servings: 12
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup coconut milk*
• 1/2 cup freshly squeezed orange juice or 1/2 cup herbal tea of choice: elderberry, hibiscus, etc.
• 6 tablespoons Pasture-Raised Collagen Protein
• 1/2 teaspoon cinnamon powder, optional
• 1/2 teaspoon ginger powder, optional
• 1 tablespoon raw honey

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

Directions:

Add all ingredients into a saucepan and whisk until smooth. Cook on low heat, stirring constantly until collagen protein is well mixed and dissolved. Turn off heat.

Pour gelatin mixture into ice cube tray and place in the freezer until well set. Remove from freezer. Enjoy as a healthy snack.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Stuffed Acorn Squash

Servings: 6
Preparation Time: 45–50 minutes

Ingredients:

• 2 cups rice, cooked
• 3–4 small acorn squash
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 medium onion, finely chopped 
• 1 clove garlic, pressed
• 3/4 tablespoon Italian seasoning (rosemary, thyme, marjoram, basil, oregano)
• 1/2 tablespoon Himalayan Pink Salt
• 1/4 teaspoon cayenne pepper
• 1/2 organic celery, chopped
• 1 pound Grass-fed Traditions ground beef

Directions:

Preheat oven to 350 degrees F.

Cook rice.

Slice squash into halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and Coconut Cream Concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierces easily with a fork for approximately 30 minutes (baking time will vary depending on squash size).

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