Arugula Pesto Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 4 small chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasonings
• 1 teaspoon minced garlic

Arugula Pesto:

• 4 cups fresh arugula
• 1 cup fresh basil
• 1/4 cup pine nuts
• 1 teaspoon minced garlic
• 1 teaspoon sea salt

• 1/4 cup coconut oil, melted
• 2 Roma tomatoes, thinly sliced
• 4 cups cooked zucchini pasta*

Directions:

In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings, and minced garlic. Toss to coat.

Grill chicken breasts over medium heat for about 6–8 minutes on each side or until cooked through. Alternately, you can sauté the chicken breasts in a large skillet over medium heat for about 6–8 minutes on each side.

Meanwhile, combine arugula, basil, pine nuts, garlic, and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.

Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little Parmesan cheese, if desired.

*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Dairy and Egg-Free Orange Drink

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 2 cups coconut milk*
• 1 cup orange juice
• 2 cups ice
• 1 tablespoon raw honey
• 1 teaspoon vanilla

Directions:

In a blender, combine ingredients and blend until smooth.

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

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Gluten-Free Blueberry Coconut Cream Bars

Servings: 16
Preparation Time: 15 minutes

Ingredients:

Crust:

• 1 1/4 cups almond flour*
• 1/4 cup cocoa powder
• pinch of salt
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Filling:

• 1 1/2 cups fresh blueberries
• 1 cup Coconut Cream Concentrate, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

Glaze:

• 1/3 cup coconut oil, melted
• 3 tablespoons cocoa powder
• 3 tablespoons maple syrup

Directions:

Preheat the oven to 350 degrees F. Oil the bottom and sides of an 8 x 8-inch baking pan.

In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.

Place the blueberries, Coconut Cream Concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.

To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to 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.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit yours here!