Ravioli Soup

Servings: 4–6
Preparation Time: 40–45 minutes

Ingredients:

• 2 tablespoons extra virgin olive oil or coconut oil
• 1 large onion, diced
• 2 large carrots, diced small
• 1 large or 2 small zucchini, halved lengthwise and cut into half moons
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon pepper
• 2 cups jarred or canned organic diced tomatoes
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 1 quart chicken broth
• 1 1/2 cups water
• 1 1/2 cups mini cheese ravioli (regular or gluten free)

Directions:

Heat the oil over medium heat in a large soup pot. Add the onions, carrots, and zucchini. Sauté until the vegetables are softened, 8–10 minutes.

Mix in the basil, oregano, garlic, red pepper, salt, and pepper, and stir 1–2 minutes to release their flavors. Stir in the diced tomatoes, Parmesan, broth, and water. Bring to a boil.

Add the mini raviolis and bring the soup back up to boiling. Reduce the heat to medium, and simmer until the ravioli is completely cooked through, 15–18 minutes (or according to package directions).

Adjust the salt and pepper, if needed, and serve garnished with extra Parmesan cheese.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!

Grain-Free Coconut Granola Bars

Servings: 16
Preparation Time: 45 minutes

Ingredients:

• 2 cups nuts (raw almonds, pecans, walnuts), finely chopped
• 2 cups finely shredded unsweetened coconut
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 1/4 cup almond butter
• 1 egg
• 1/2 cup chocolate chips

Directions:

Preheat the oven to 350 degrees F and line an 8 x 8-inch pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour the coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour the mixture into the prepared pan and press down firmly and as evenly as possible. This is an important step to get the bars to hold together.

Bake for 30 minutes. The edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, South Carolina, won $50 for this recipe and photo! Submit your recipes and photos here!

Avocado Chocolate Coconut Fudge

Servings: 16 (2-inch squares)
Preparation Time: 1 1/2 hours

Ingredients:

• 1 cup cocoa powder
• 1 cup coconut milk
• 1/2 cup whole cane sugar
• 1/2 teaspoon Himalayan Salt
• 2 teaspoons vanilla
• 1 cup Coconut Cream Concentrate (CCC)
• 1/2 cup coconut oil, softened (not melted)
• 1 cup ripe avocado (about 2 small avocados)

Directions:

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let the mixture come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let the mixture cool completely. (You can speed this up in the refrigerator but do not let it harden.)

While the chocolate is cooling, whip (or blend) CCC, coconut oil, and avocado in a mixing bowl (or blender) until creamy and smooth.

Add the cooled chocolate mixture to the avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8 x 8-inch baking dish with parchment paper. Pour the fudge into pan, spreading evenly.

Chill the fudge in the refrigerator until firmly set (about an hour).

Cut into 2-inch squares. Serve.

Note: Keep refrigerated.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!