Sensational Banana, Strawberry Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3 small frozen bananas
• 1–2 medium strawberries plus one additional strawberry for decoration, optional
• 1 1/4 cups of milk
• 1 raw egg yoke* – See Note below.
• 1 tablespoon coconut oil, melted

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Chop bananas and strawberries and put them in the blender. Pour the milk and egg yoke in. Right before you start blending, pour in the coconut oil. Blend until smooth. Pour into glass and garnish with the extra strawberry, if desired, and enjoy!

Recipe and photo submitted by Anita, West Chester, OH.

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• 3 unripe (green) plantains, peeled*
• 2 tablespoons coconut oil
• 1/2 teaspoon salt
• coarse salt to sprinkle

Directions:

Peel and slice the plantains into about 1/4-inch slices and lay flat on a cookie sheet for about an hour. (This can be skipped if plantains don’t seem very moist and wet on the fresh slice side.)

Add the plantains and oil to a food processor and combine until smooth.

Once all the lumps are gone, add the sea salt and quickly combine.

Place the mixture on a sheet of parchment paper the size of your cookie sheet.

If the dough is dry enough, place another piece of parchment over the top and, with a rolling pin, roll out to about 1/8-inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula. (I have had dry and I have had wet plantains; not sure what contributes to that.)

Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer.

Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet.

Bake at 400 degrees for 25–30 minutes until golden brown. You may need to remove some chips that brown faster than the others as you go. Make sure to cook them long enough, or they will be chewy instead of crunchy.

Remove cookie sheet and let chips cool. You may need to recut the chips, or you can break them along the cut lines. Store in an airtight container; glass is my favorite.

Quick Notes:

*The easiest way to peel a plantain is to first cut off the ends. Next, with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time; it should come off pretty easily.

Recipe submitted by Kate, Highlands Ranch, CO.

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No-Bake Coconut, Cookie Bites

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 3 cups Medjool dates, pitted and soaked
• 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
• 4 tablespoons Coconut Cream Concentrate, softened
• 2 tablespoons Virgin Coconut Oil, softened
• 1 1/2 cups raw almonds
• 1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Directions:

Once the dates have soaked for a couple hours, add them to a food processor along with the Coconut Cream Concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls; you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The Coconut Cream Concentrate and oil will harden when cooled and allow for a harder ball.

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

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