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!

Gluten and Dairy-Free, Chocolate Chunk Muffins

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 3/4 cup coconut flour
• 1/4 cup whole cane sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 4 or 5 ounces dark chocolate bar, roughly chopped (use dairy-free, if desired)
• 1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
• 1 cup coconut milk*
• 6 eggs
• 1 teaspoon vanilla extract
• Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

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

Directions:

Preheat oven to 350 degrees F.

Grease a 12-cup muffin tin with coconut oil or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs, and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25–30 minutes or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Chocolate, Zucchini Muffins

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups zucchini
• 1/4 cup melted coconut oil, plus a little more to coat muffin pan
• 1/2 cup raw honey
• 1/2 cup chocolate chips, optional

Directions:

Preheat oven to 350 degrees F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil, and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

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