This smoothie is rich, creamy, fruity, and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Raspberry, Chocolate, Coconut Steel-Cut Oat Muffins

Servings: 11–12 muffins
Preparation Time: 18–20 minutes

Ingredients:

• 1 1/2 cups ground, steel-cut oat flour (or Scottish oats)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 cup stevia baking blend or sugar
• 1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)
• 1/3 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup almond milk (or other milk of choice)
• 1/2 cup shredded coconut
• 1/2 cup dark chocolate chips
• 1 pint organic raspberries (fresh or frozen)

Directions:

Preheat oven to 400 degrees. Grease muffin tins with nonstick cooking spray and set aside.

Combine flax egg and set aside.

In a large bowl, combine all dry ingredients (except coconut, raspberries, and chocolate chips).

Meanwhile, in another medium-sized bowl, combine all wet ingredients except flax egg.

Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

Fold in raspberries, chocolate chips, and shredded coconut (Don’t over stir!)

Bake for 18–20 minutes in a lined or well-greased muffin tin till golden brown.

Recipe and photo submitted by Emilia, Aptos, CA.

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Garlic, Ginger Coconut Rice

Servings: 8 to 10 side dish servings
Preparation Time: 25–30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 4 cloves garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 cups soft or brown Jasmine Rice, rinsed
• 3/4 cup coconut milk*
• 2 1/2 cups water (adjust as needed)
• salt to taste

Directions:

Sauté garlic and ginger in oil briefly. Add rice and stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat, and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

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

Recipe submitted by RuthAnn, Key Largo, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!