Coconut, Collagen Balls

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/4 cup grass-fed collagen peptides
• 1 tablespoon honey
• 2 tablespoons cocoa powder, optional
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• salt to taste

Directions:

If the Coconut Cream Concentrate is solid, warm it by placing the jar in a pan of hot water. After 5 minutes, when the cream melts, stir it gently until it is uniformly smooth. Once creamy, measure 1/2 cup of Coconut Cream Concentrate into a bowl. Add the collagen peptide powder, honey, vanilla extract, coconut oil, and salt. Also add the cocoa powder, if using.

Mix very well. When the mixture is uniform, shape into bite-size balls and keep them on a baking tray or a plate. Refrigerate for 30 minutes.

Alternatively, the mixture can be patted into a baking pan. Score it using a knife to make bite-size squares and keep the pan in the refrigerator for 30 minutes.

Enjoy as a hard candy or, if desired, let them soften slightly at room temperature before eating.

Store in the refrigerator.

Sheetal from Foster City, California, won $50 for this recipe and photo! Submit your recipes and photos here.

Skillet Chicken with Jalapeño-Lime Sauce for Soft Tacos

Servings: 4 (2 soft tacos per person)
Preparation Time: 25–30 minutes

Ingredients:

• 6 chicken tenderloins
• 1 tablespoon coconut oil
• 1/4 cup onion, diced
• 3 garlic cloves, minced
• 1 whole jalapeño pepper, grated
• 1 cup chicken broth*
• 1 large lime, zested and juiced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper
• 1/3 cup heavy cream
• salt and pepper, to taste

Directions:

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt the coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side, then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeño to the skillet. Sauté for 2–3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7–8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7–8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1–2 minutes. Remove from the heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

*Chicken Broth Recipe

Recipe and photo by Orissa. Submit your recipes and photos here.

No-Bake Dark Chocolates with Toasted Almonds and Coconut Flakes

Servings: 24
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup Gold Label Virgin Coconut Oil
• 2 tablespoons maple syrup
• 1 tablespoons honey
• 1/4 cup organic cocoa powder
• 1/4 teaspoon vanilla
• pinch salt
• 1/4 cup almond butter, room temperature
• 1/4 cup coconut flakes, lightly toasted
• 1/8 cup sliced almonds, lightly toasted
• 1 tablespoon whole sugar

Directions:

Lightly toast the coconut flakes and allow to cool. Next, lightly toast the almond slices and allow to cool.

Mix and gently heat the coconut oil, maple syrup, honey, sugar, and cocoa powder over low heat until well combined. Be careful not to scorch the cocoa powder. Turn the heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

Maxine from Los Angeles, California, won $50 for this recipe and photo! Submit your recipes and photos here.