Gluten-Free Roasted Strawberry Cheesecake
This recipe has everything you expect in a cheesecake and more—creamy, mildly tart, sweet, and decadent.
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All-Natural Gelatin Fruit Cups with Coconut Oil
This fun and beautiful gelatin recipe is made with simple and pure ingredients, including coconut oil!
Grilled Bok Choy
Grilled Bok Choy
Servings: 4
Preparation Time: 15 minutes
Ingredients:
- 2–3 large pieces of bok choy, whole
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 2 tablespoons fermented soy sauce
- 2 green onions, diced
Directions:
Drizzle bok choy with coconut oil, salt, ginger, and pepper. Toss until all sides are coated.
Grill over medium heat for about 4 minutes on both sides or until just slightly crisp.
Place on a serving dish and drizzle with fermented soy sauce, and then sprinkle with diced onions. Serve and enjoy.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
Carrot Coconut Balls
Try this sweet homemade coconut finger food with just a hint of cardamom—great for get-togethers and parties!
Dairy-Free Rocky Road Ice Cream
You’ll love this dairy-free recipe for rocky road ice cream made with fresh coconut milk and almond milk!
Frozen PB and Banana Cups
Frozen PB and Banana Cups
Servings: 4
Preparation Time: 40 minutes
Ingredients:
- 1 large bar of dark chocolate (or about 3/4 cup chocolate chips)
- 1 teaspoon coconut oil
- 1 large banana, frozen
- 1 tablespoon peanut butter
Directions:
In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.
Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.
Carefully pop out the chocolate cups from the molds* and serve.
*Silicone molds work best for these.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
Arugula Pesto Chicken
This makes a perfect summertime meal. Use herbs and produce from your own garden to create the fresh basil pesto and make the zucchini pasta. This entrée is nourishing and filling, yet also light and refreshing at the same time!
Dairy-Free Banana Walnut Bread Smoothie
Enjoy the flavor of walnuts, cinnamon, and banana in a creamy smoothie made with fresh coconut milk.
No-Potato Veggie Hash
No-Potato Veggie Hash
Servings: 4
Preparation Time: 25 minutes
Ingredients:
- 2 cups green beans, trimmed and cut into about 2-inch pieces
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1/2 cup onion, diced
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons coconut oil
Directions:
In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion, and seasonings. Stir until combined. Sauté over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
Dairy and Egg-Free Orange Drink
You’ll love the combo of fresh homemade coconut milk + orange juice, sweetened with raw honey.
