Butternut Squash Hash Browns

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 large butternut squash, shredded (use a food processor)
• 5 tablespoons coconut oil
• 5 tablespoons grass-fed butter
• Himalayan Pink Salt, to taste
• 2 teaspoons dried onion
• 1 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon paprika

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes–1 hour.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your photos and recipes here!

Stir-Fry Bok Choy and Kale

Servings: 1–2
Preparation Time: 15–20 minutes

Ingredients:

• 2 teaspoons coconut oil
• 1 clove garlic, minced
• 2 teaspoons fresh ginger, minced
• 3 cups fresh kale and bok choy, chopped
• 1 tomato, diced
• 1 bunch green onion, chopped
• 1 tablespoon fermented soy sauce

Directions:

Heat coconut oil in a skillet over medium-low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.

Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free, Zucchini Pancakes

Servings: 15+
Preparation Time: 40 minutes

Ingredients:

• 1 medium zucchini
• 2 eggs
• 1 tablespoon coconut flour
• 1 tablespoon tapioca flour
• fresh basil, thyme, parsley, scallions, garlic scapes, chopped
• Himalayan Salt
• Red chili flakes
• coconut oil, for pan

Directions:

Peel and grate zucchini.

Beat eggs in a bowl. Add in coconut flour, and then the tapioca flour. Combine well.

Add in the fresh herbs, spices, salt, and chili flakes. Mix well.

Heat up coconut oil in a pan on medium heat.

Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edges.

Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or raw apple cider vinegar with crushed garlic.

Myra from Lewiston, ME, won $50 for this recipe and photo! Submit your recipes here!