Healthy Slow Cooker Stroganoff

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 2 pounds of venison meat or beef, cut into chunks
• 1 tablespoon coconut oil
• 1 large onion, diced
• 8 ounces mushrooms, sliced
• 1 cup beef, chicken or vegetable broth
• 1/4 cup balsamic vinegar
• 1 teaspoon thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 cups coconut milk*
• 2 tablespoons arrowroot starch or cornstarch
• 1 large spaghetti squash cooked (or cooked pasta or rice)

Directions:

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper, and bay leaves. In a small bowl, combine coconut milk and starch. Stir together until smooth. Pour into Crock-Pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

*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!

Saucy Beef and Cabbage

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Entrée:

• 1 pound beef or bison, ground
• 2 tablespoon coconut oil
• 1 small head of cabbage, chopped
• 5 whole rainbow carrots, peeled and diced
• 1 onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon sea salt
• 2 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Sauce:

• 1/2 cup tomato paste
• 1/4 cup water
• 1 tablespoon coconut oil
• 2 teaspoons apple cider vinegar

Directions:

In a large skillet, brown ground beef in coconut oil for about 10 minutes.  Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice, and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato paste, water, oil, and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5–10 minutes and serve.

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

Flourless Chocolate Creme Tortes with Whipped Cream

Servings: 14–18 servings
Preparation Time: 15–25 minutes

Ingredients:

Flourless Chocolate Torte:

• 13 ounces bittersweet chocolate, chopped
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 3/4 cup grass-fed butter
• 6 eggs, large
• 1/3 cup whole sugar
• pinch Himalayan Pink Salt

Whipped Cream:

• 1 cup heavy whipping cream
• 1/8 cup whole sugar
• 2 teaspoons vanilla extract

1 tablespoon cocoa powder for dusting

Directions:

Preheat oven to 350 degrees F.

Grease individual ceramic baking dishes or muffin tins.

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double boiler. (You may also use a heat-proof bowl over a pot with an inch of water in it as a makeshift double boiler). Stir gently over heat until just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until fluffy, thick, and pale yellow. This should take about 5–8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, and then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

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