Tangy Coconut-Lemon Chicken Salad
Author’s Note – Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards, too, as the dressing is so addicting! We do!
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Coconut-Raisin Bars
Coconut-Raisin Bars
Servings: 12
Preparation Time: 15 minutes
Ingredients:
- 2 2/3 cup finely shredded coconut
- 1/3 cup almond flour*
- 1 cup flax seed meal
- 2 tablespoons cinnamon
- 1 cup raisins
- 1 1/4 cup Gold Label Virgin Coconut Oil
- 1/4 cup raw honey
Directions:
Combine dry ingredients in a large bowl. In a small saucepan, heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand–like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.
Pour mixture into a parchment paper lined 8 x 8-inch pan. Cover with more parchment paper and press the mixture down. Really make sure this is solidly packed. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!
*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 Esther, Bremerton, WA.
Coconut Eggnog Smoothie
Author’s Note – A holiday treat you can feel good about! It has a rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness). It is packed with nourishing protein, good fats, and nutrients for a quick breakfast or mid-afternoon snack and is satisfying to your body and your senses.
Homemade Solid Chocolate Ice Cream Topping
Homemade Solid Chocolate Ice Cream Topping
Servings: 6–10
Preparation Time: 15 minutes
Ingredients:
- 1 cup coconut oil
- 1/4 cup high-quality organic cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/8–1/4 cup honey (if you want to go sugar-free, you can eliminate this)
- 10 drops vanilla stevia
Directions:
In a double boiler (or saucepan over low heat), melt all of the ingredients together and stir until combined. Serve over your favorite ice cream.
Recipe and photo submitted by Jessica, Denver, CO.
Chicken with Citrus-Garlic-Ginger Sauce
Try this delicious, chicken main dish seasoned with fresh ginger, garlic, and lemon.
Healthy, Homemade Peanut Butter Cups
Healthy, Homemade Peanut Butter Cups
Servings: 10
Preparation Time: 30 minutes
Ingredients:
- 1 cup coconut oil
- 1/4 cup honey, or maple syrup
- 1/4 cup organic cocoa powder
- dash of salt
- 1/8 teaspoon vanilla stevia
- peanut butter (chilled)
Directions:
In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener of choice. Add the cocoa powder and salt and whisk vigorously until well combined. Add the stevia and remove from the heat.
Note: You can use pretty much anything to make these: ice cube trays, muffin tins, mini muffin tins, mini silicone baking cups, etc. The mini silicone baking cups work the best and give you the most “realistic” peanut butter cup look.
Either pour or use a spoon to fill the cups 1/4 full. Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30–60 minutes. Now, they are ready to eat!
Don’t forget to store in the fridge or the freezer to keep them from melting!
Recipe and photo submitted by Jessica, Denver, CO.
