Banana and Coconut Pancakes

Servings: 2
Preparation Time: 30 minutes

Ingredients:

Pancake mixture:

• 2 ripe bananas
• 4 eggs
• 1/4 cup almond meal*
• 2 tablespoons coconut flakes
• 1/4 teaspoon vanilla powder
• 1 teaspoon baking powder
• *optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

• fresh berries
• maple syrup (if desired)

Directions:

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil. Don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture. Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy-based frying pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Linda, Australia.

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Coconut, Curry, Chicken Meatball Soup

Servings: 3–4
Preparation Time: 10

Ingredients:

• 1 bunch green onions
• 8 ounces mushrooms, shiitake or button
• 1 pound ground chicken breast
• 1/2 pastured egg, beaten
• 1 garlic clove, finely minced
• 1 teaspoon salt
• 14 ounces full fat coconut milk*
• 1/2 cup chicken broth (preferably homemade)
• 1 tablespoon organic fermented soy sauce
• 1 1/2 tablespoons red curry paste
• 1–2-inch piece of peeled fresh ginger

Directions:

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic, and salt in a bowl.

Form the meat into desired-size meatballs and place in the bottom of the Crockpot.

Combine the coconut milk, broth, soy sauce, and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours; add salt if needed.

Quick notes:

I imagine this will work in a soup pot or could also be cooked on the low setting of your Crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper, and snow peas if you wanted to. It may not be as soupy but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Melt-in-Your-Mouth, Dark Chocolate Coconut Oil Truffles

Servings: 18–25
Preparation Time: 25 minutes

Ingredients:

• 6 ounces semisweet chocolate chips
• 6 ounces bittersweet chocolate chips
• 6 tablespoons Virgin Coconut Oil
• 4 tablespoons water
• 1 teaspoon vanilla (other options: 1 teaspoon Grand Marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
• pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almonds)

Directions:

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18–25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe and photo submitted by Karen, Quincy, CA.

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