Pan-Fried Cabbage

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 tablespoons palm shortening
• 1 head cabbage, shredded/cut thin,
• 1 onion ,thinly sliced
• 2 to 3 tablespoons coconut water vinegar
• several pinches course black pepper and natural, unrefined salt.

Options to add: green pepper, yellow squash or zucchini.

Directions:

Place all ingredients in a large hot skillet, let sit for a few minutes, and stir to cook on all sides. Repeat until desired doneness.

This is great served as a side dish or on hot dogs, brats or sausages.

Recipe and photo submitted by Cheree, Allons, TN.

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Coconut, Pumpkin Granola

Servings: 6
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup + 1 tablespoon Gold Label Virgin Coconut Oil
• 6 tablespoons maple syrup
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• 4 cups old-fashioned oats
• 1 cup wheat germ, optional
• 4 tablespoons brown sugar
• 1/2 teaspoon salt
• 4 tablespoons flax seed (ground or whole)
• 2/3 cup unsweetened coconut shreds
• 2/3 cup pumpkin seeds
• 2/3 cup almonds (chopped or whole)

Directions:

Preheat oven to 275 degrees F.

Bring oil, syrup, molasses, cinnamon, and water to a simmer in a saucepan over low heat.

Mix all the rest of the ingredients in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Coat 2 large cookie sheets with oil and divide granola mixture evenly. If you like granola clusters, gently form clumps from the mixture.

Bake on the middle rack for about 30 minutes, stir, and continue baking for another 5 to 10 minutes until golden brown.

Let cool completely before storing in an airtight container.

Recipe and photo submitted by Claudia, Shawnee, KS.

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Gluten-Free, Homemade Egg Noodles

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 4 eggs
• 1 tablespoon coconut oil
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups gluten-free all-purpose flour plus 1/2 cup for rolling out*

Directions:

Beat eggs in heavy duty stand mixer and add coconut oil, water, and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed. Flour should coat both sides, and dough is no longer sticky.

Cut flat dough into strips of desired width. A pizza cutter works nicely for this step. If dough sticks to the surface, use a spatula to lift.

To cook, put into boiling, salted water for approximately 3 minutes. Adjust cooking time if needed.

These noodles can be frozen uncooked and then used as needed. They’re great for any noodle recipe like chicken noodle soup or with a dish like beef burgundy or stroganoff.

Recipe and photo submitted by Jeff, Eagle, ID. Submit your recipe here!