Zesty Chicken and Veggies

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 chicken breasts, cut into chunks
• 1 tablespoon coconut oil
• 8 ounces mushrooms, diced
• 2 cups broccoli florets
• 1 teaspoon minced garlic
• 1 cup cherry tomatoes, cut in half
• 2 cups spinach, chopped
• 3 tablespoons Italian dressing
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions:

In a large skillet, sauté chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes, and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice and a fresh green salad.

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

Strawberry Coconut Pops

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• approximately 3/4 pound of organic strawberries
• 4 ounces cacao butter
• 1 cup coconut milk*
• 1 tablespoon vanilla extract
• mini chocolate chips, optional

Directions:

Melt the cacao butter on the stove. It should come to about 1/2 cup when melted. Pour the melted cacao butter into your blender. Add in the coconut milk and vanilla extract.

Remove the stems from your strawberries. Add strawberries to the blender and mix. Make the mixture smooth or leave some strawberry chunks. Optional, stir in (by hand) some mini chocolate chips.

Pour mixture into molds. Fill almost to the top and secure sticks in place. Put your molds in the freezer and allow to set at least 4 hours.

Enjoy your sweet treat!

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

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit yours here!

Raspberry Coconut Candy

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut milk*
• 1 teaspoon vanilla extract
• 1/2 tablespoon raw honey
• raspberry jam
• mini muffin liners

Directions:

In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!