Cream of Carrot and Red Lentil Soup with Dairy-Free Option

Servings: 6–8
Preparation Time: approximately 50 minutes, including cooking time

Ingredients:

• 1/4 cup Gold Label Virgin Coconut Oil
• 1 large onion, diced
• 1 pound carrots, sliced
• 1 1/2 cups red lentils, rinsed and drained
• 2 teaspoons coriander
• 2 teaspoons cumin
• 6 cups chicken broth*
• 2 cups whole milk or fresh coconut milk**
• Himalayan Pink Salt, to taste
• black pepper, to taste

Optional garnishes: dried, coconut flakes or lightly toasted or fresh minced parsley

*Make Your Own Chicken Broth – recipe here.

**Make Your Own Fresh Coconut Milk – for the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot, and then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander, and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low, and simmer 20–25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Pink Flamingo Smoothie

Servings: 2–3
Preparation Time: 15–20 minutes

Ingredients:

Smoothie:

• 1/2 large organic beet, peeled
• 4 cups organic fresh pineapple
• 1 cup organic red cabbage
• 2 organic apples, quartered
• 8–9 large organic juicing carrots
• 2 stalks organic celery
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 pastured egg* or 2 pastured egg* yolks – See Note below.
• 2 1/2 organic frozen bananas
• 1/2 organic lemon, juiced
• 1/2–3/4 cup organic frozen mango

Optional add in:

• 1–2 tablespoons Vital Choice Collagen Peptides

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

Directions:

Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. This should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.

Blend on high until creamy and well combined.

Enjoy with a fresh lemon wedge.

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

Honey-Mustard Chicken and Veggies

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 2 tablespoons coconut oil
• 4 chicken breasts, cut into strips or chunks
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder

Vegetables:

• 2 tablespoons coconut oil
• 2 cups turnips, diced
• 2 cups carrots, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried parsley

Directions:

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme, and garlic powder.

Cook for about 8–10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breasts.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on a serving platter, drizzle sauce over chicken breasts and vegetables, and serve.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!