Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, and then lightly fold in flour and berries.

Divide between prepared muffin cups, and then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, and then remove to wire rack and serve while still warm.

Marijah from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here!

Whole Grain Waffles with Coconut OIl

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 eggs, (large)
• 1 1/2 cups yogurt
• 1/2 cup filtered water
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 cup whole cane sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• pinch salt

Directions:

In a medium-large bowl combine eggs, yogurt, and water and mix thoroughly. Slowly add in melted coconut oil, stirring constantly until well combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

Jackie from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes here!

Egg and Veggie Quesadillas

Servings: 10
Preparation Time: 30 minutes

Ingredients:

• 20 6-inch tortillas
• 12 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese
• 1/2 red bell pepper
• 5 tablespoons coconut oil
• salt and pepper to taste
• chopped freeze-dried chives, optional

Directions:

In a large pan melt 2 tablespoons coconut oil, and then add bell peppers and chives. Sauté for about 10 minutes.

Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into the hot pan with veggies and stir occasionally until eggs are fully cooked.

Meanwhile, melt remaining 3 tablespoons coconut oil and preheat the oven to 350 degrees F.

Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, and then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.

Bake for 8 minutes, flipping halfway through.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!