No-Bake, Peanut Butter, Chocolate Chip, Coconut Oil Protein Bars

Servings: 12
Preparation Time: 5–10 minutes

Ingredients:

• 1 ripe banana, mashed
• 1/4 cup coconut oil
• 1 1/2 cups oats
• 1/2 cup shredded coconut
• 1/2 cup raisins (or date chunks, cranberries, Craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work.)
• 1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
• 1/2 cup maple syrup
• 1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter, etc.)

The following ingredients are optional, but I used them all:

• 2 to 4 scoops protein powder
• 2 tablespoons flax seeds
• 2 tablespoons chia Seeds
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract

Directions:

Mash the banana with a fork, then add all the remaining ingredients. Stir till combined.

Press the mixture into a plastic container with a lid or 8 x 8-inch pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.

Remove from freezer and slice into bars. Wrap individually for on-the-go snacks.

Recipe and photo submitted by Averie, Phoenix, AZ.

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Servings: about 12–24 pancakes
Preparation Time: 15 minutes

Ingredients:

The day before:

• 2 cups rolled oats
• 1/2 cup whole wheat pastry flour
• 3 cups buttermilk

The next day add:

• 3 eggs, well beaten
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2-4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut oil, melted
• 1–2 tablespoons raw honey
• 3/4 cup raisins, chopped finely (if desired)
• extra coconut oil for the griddle

Directions:

The day before:

Put oats and flour into a large bowl and add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.

The next day:

Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey, and raisins.

Heat a flat iron surface (griddle or large pan) to medium-high heat. Oil the pan with coconut oil, making sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2–3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.

Remember that cooking the second side takes a shorter time than the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Dress up your pancakes with butter, maple syrup, or honey and your choice of fruit, if desired.

Recipe and photo submitted by Marillyn, Bloomingdale, IL.

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• 2 pounds lean ground beef
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
• 1/2 cup water with 2 teaspoons Coconut Cream Concentrate dissolved in it
• 1 teaspoon organic fermented soy sauce
• 1/2 cup onion, finely chopped 
• 1 teaspoon dried leaf thyme, crumbled
• 1 teaspoon dried leaf rosemary, crumbled
• coconut oil

Directions:

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water, Coconut Cream Concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce, gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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