Baked Ranch Chicken
Servings: 3--5
Preparation Time: 45--65 minutes

Ingredients: 
5 bone-in, skin-on pastured chicken thighs 
2 tablespoons powdered, organic ranch seasoning
1/4 teaspoon Tony Chachere's Cajun Seasoning (or combine a pinch each of salt, cayenne, black pepper, and garlic powder for a similar seasoning) 
1 1/2 tablespoons Tropical Traditions Gold Label Coconut Oil

Directions: 

Preheat the oven to 350 degrees F. 

Grease a glass baking dish with 1/2 teaspoon coconut oil. 

Combine 1 tablespoon coconut oil, ranch seasoning, and Tony Chacere's Cajun Seasoning in a small dish. 

Set the chicken thighs into the greased baking dish and rub (top and bottom) with the seasoning mixture until thoroughly coated. 

Bake for 45 minutes to 1 hour or until the skins are crispy and the juices from inside the thighs run clear. 

Enjoy with whatever sides you desire (pictured here with steamed cabbage and broccoli), topped with a mixture of salt, grass-fed butter, and coconut oil).


Marijah in Columbia, Kentucky, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here! 

Beef and Delicata Squash Soup

Servings: 4–6
Preparation Time: 1 hour, 30 minutes

Ingredients:

• 1 medium Delicata squash
• 1/8 cup coconut oil
• 1 large onion
• 1 tablespoon fresh garlic, minced
• 1 cup carrots
• 1 cup celery
• 1 quart beef broth
• 1 cup water
• 2 cups cooked beef
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon black pepper
• 1/3 cup quick cooking barley
• 1/2 cup fresh parsley, minced

Directions:

Preheat oven to 300 degrees F.

Halve and remove the seeds from the squash, then cut into bite-size pieces (do not peel the squash). Spread the pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes or until the squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between your fingers and add it, along with the sage, salt, pepper, and barley, to the pot. Stir well to combine. Bring the soup to a boil, then lower heat to a simmer. Cover and cook for 30–45 minutes, or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let the parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!

Chicken in Zesty Lime-Cilantro Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 3 large cloves garlic, pressed or finely minced
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 cup coconut milk
• 1 can (4 ounces) diced green chilies
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon grated lime zest
• 1 teaspoon garam masala or curry powder
• 3 green onions, white and green parts, thinly sliced
• 1/3 cup fresh cilantro leaves, minced
• salt and pepper, to taste
• cooked rice of choice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté, stirring continually, until fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until the chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt and pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!