Packed with good fats and proteins, this delicious, nourishing treat is perfect for a quick breakfast that will keep you going strong until lunch or a decadent, yet nutritious, pick-me-up to avoid the afternoon slump.

Dark Chocolate, Raspberry Custard Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups raw milk, plain kefir (preferably homemade) or coconut milk*
• 2 tablespoons organic cocoa powder (or more to taste)
• 2 tablespoons Virgin Coconut Oil, melted (or more to taste)
• 2–4 soy-free pastured egg** yolks – See Note below.
• 1 tablespoon raw honey
• 1/2 teaspoon organic vanilla extract
• dash sea salt
• 1 1/2 cups organic frozen raspberries
• 1 frozen banana (for additional creaminess, optional)

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

Directions:

Blend all but the frozen ingredients until smooth, add fruit, and blend to desired consistency. All ingredients may be adjusted to taste. Enjoy!

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

Lydia from Salem, VA just won $50 for this recipe and photo! Submit yours here.

Banana and Coconut Pancakes

Servings: 2
Preparation Time: 30 minutes

Ingredients:

Pancake mixture:

• 2 ripe bananas
• 4 eggs
• 1/4 cup almond meal*
• 2 tablespoons coconut flakes
• 1/4 teaspoon vanilla powder
• 1 teaspoon baking powder
• *optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

• fresh berries
• maple syrup (if desired)

Directions:

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil. Don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture. Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy-based frying pan.

*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 Linda, Australia.

Submit your recipe here!

Raspberry, Coconut Smoothie

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1 frozen banana
• 1 grated apple
• 1 cup of frozen raspberries
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons chia seeds
• 2 cups unsweetened coconut milk*
• 1/4 cup of unsweetened shredded coconut
• 8 ice cubes

Directions:

Place all ingredients (except ice) in the blender. Blend on high 1–2 minutes. Add in ice cubes and blend on “frozen drinks” mode or use ice crusher to blend cubes.

Blend until smooth.

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

Recipe and photo submitted by Emily, Ottawa.

Submit your recipe here!