Swedish Meatballs with Turnip Mash

Servings: 4
Preparation Time: 40 minutes

Ingredients:

Meatballs:

• 1 pound turkey, ground
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• 1/2 teaspoon ground oregano
• 1 tablespoon coconut oil

Sauce:

• 2 tablespoons ghee or butter
• 1 onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• dash nutmeg
• 1/4 cup flour
• 2 cups beef, chicken or vegetable broth
• 1/4 cup balsamic vinegar or apple cider vinegar
• 3/4 coconut milk*
• 1 tablespoon dried parsley

Garlic Mash:

• 2 large turnips, peeled and diced
• 1 tablespoon ghee or butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 cup coconut milk*

Directions:

In a mixing bowl, combine ingredients for meatballs. Form into 1-inch balls and place in a skillet with 1 tablespoon coconut oil. Cook meatballs over medium heat for about 15 minutes or until cooked completely through, turning halfway through. Remove meatballs from the skillet.

Add ghee or butter and onion into skillet and cook for about 5 minutes. Add in salt, pepper, nutmeg, and flour. Stir until mixture has thickened. Slowly add in broth and vinegar. Stir constantly until mixture starts to thicken. Add in coconut milk and parsley. Return meatballs to sauce.

While the meatballs are cooking, add turnips to a medium saucepan and cover with water. Cover, bring to a boil, and cook for about 10 minutes or until soft. Drain water from turnips. Add ghee, garlic, salt, and coconut milk to turnips. Mash or blend together using a mixer.

Serve meatballs and sauce over mashed potatoes. Sprinkle with parsley.

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

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

Easy Crock-Pot Chicken Fajita Bowls

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Crock-Pot Chicken:

• 6 boneless skinless chicken breasts, thawed
• 2 cans chopped tomatoes with jalapeños
• 3 tablespoons tomato paste
• 1/2 tablespoon organic ground cumin
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Himalayan Pink Salt
• 1 tablespoon organic chili powder
• 2 cloves garlic, crushed
• 2 small organic limes
• 1 small onion, sliced into rounds
• 6 cups chopped lettuce of choice

Optional Toppings:

• chopped fresh tomatoes
• fresh cilantro
• lettuce
• sour cream
• cheese
• shredded purple cabbage
• sliced radishes
• sliced avocado
• black olives
• cooked grains like rice, quinoa, etc.
• beans

Directions:

Grease Crock-Pot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in Crock-Pot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce, then top with a scoop of chicken. Add additional toppings of choice and enjoy.

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

Pot Roast with Caramelized Onions

Servings: 6
Preparation Time: 3–3 1/2 hours

Ingredients:

• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 grass-fed beef roast, approximately 2 pounds
• 4 medium potatoes, halved
• 5 large carrots, ends cut off and chopped in half
• 3 medium onions
• 2 cloves garlic, pressed
• 1 tablespoon Italian seasoning (rosemary, basil, thyme, oregano, marjoram)
• 3 tablespoons sea salt
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup homemade beef or chicken broth or water
• 2 teaspoons Tropical Traditions Coconut Cream Concentrate

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven-safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, about 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper and cook for 1 minute.

Pour broth and 2 teaspoons Coconut Cream Concentrate in the pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours until fork tender.

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