Banana, Cacao Muffins

Servings: 10 large muffins
Preparation Time: 25 minutes

Ingredients:

Dry:

• 150 grams (1 1/4 cups) whole wheat pastry flour
• 42 grams (7 1/2 tablespoons) cacao powder (or regular cocoa)
• 48 grams (1/4 cup) whole sugar
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Wet I:

• 4 egg whites
• 240 grams banana (about 2 medium/large)
• 4 ounces (1/2 cup) plain, Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon stevia extract

Wet II:

• 60 grams chocolate chips
• 42 grams (3 tablespoons) coconut oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the dry ingredients.

In another large bowl, whisk together the Wet I ingredients.

Heat the Wet II ingredients until smooth.

Pour the Wet II mixture into the Wet I mixture and stir until combined.

Pour the wet mixture into the dry mixture and stir until combined.

Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes or until a toothpick comes out clean.

Recipe and photo submitted by Jessica, AZ.

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An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao.”

Tessera de Cocoa – Coconut Oil Chocolate Squares

Servings: 14
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup + 1 tablespoon Virgin Coconut Oil, warmed
• 1/2 cup natural unsweetened cocoa
• 3 tablespoons fruit juice concentrate*
• 2 tablespoons finely shredded coconut (optional topping)
• 2 tablespoons finely chopped walnuts (optional topping)

Directions:

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture). Stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

*Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe and photo submitted by Rod, Dallas, TX.

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Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards, too, as the dressing is so addicting! We do!

Tangy Coconut-Lemon Chicken Salad

Servings: 2
Preparation Time: 45–60 minutes

Ingredients:

Salad:

• coconut oil
• 1 chicken breast
• 1 large romaine heart, chopped
• homemade pico de gallo
• 1 large avocado, diced
• tortilla chips

Pico de Gallo:

• 5–7 Roma tomatoes
• 1 medium green bell pepper
• 1 large Fuji apple
• 1 medium yellow onion
• 1 large handful cilantro, chopped
• 1 lime, juiced
• garlic (to taste)
• salt and pepper (to taste)

Directions:

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder

Ingredients:

• 2 1/2 teaspoons garlic powder
• 5 teaspoons dried, minced onion (can substitute 2 1/2 teaspoons onion powder)
• 2 1/2 teaspoons parsley flakes
• 2 1/2 teaspoons sea salt
• 2/3 teaspoon dill weed

Directions:

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantities to always have on hand. Plus, I use it for many other things!

Coconut Lemon Dressing

Ingredients:

• 2 eggs* – See Note below.
• 7 tablespoons FRESH-squeezed lemon juice
• 2 teaspoons homemade ranch powder
• 4 tablespoons Gold Label Coconut Oil, melted (must still have the coconut flavor)

Directions:

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

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Coconut Oil, fairly slowly, so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences. We like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store-bought lemon juice. It’s best with FRESH squeezed lemon juice.

Salad:

Melt 1–2 teaspoons Gold Label Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry, ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

Assemble salad with chopped romaine lettuce, pico de gallo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing and top with crunched-up tortilla chips.

Recipe and photo submitted by Jodi, Lehi, UT.

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