Slow Cooker, Pumpkin, Rolled Oats

Servings: 6
Preparation Time: 8 hours

Ingredients:

• 1 cup rolled oats
• 1 cup pumpkin puree
• 2 cups coconut milk*
• 1 tablespoon coconut oil, melted
• 1 tablespoon ground cinnamon
• dash salt
• 1/2 cup whole cane sugar
• dash cloves
• maple syrup, optional

Homemade Coconut Milk:

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

Directions:

In a 1 1/2-quart heat-safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow cooker bowl. Pour water into base of slow cooker around the oats dish until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow cooker and stir.

Serve with a drizzle of maple syrup, if desired.

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, and 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 coconut recipes and photos here!

Gluten-Free, Slow Cooker, Blueberry, Peach Crisp with Vanilla, Coconut Milk Ice Cream

Servings: 10
Preparation Time: 3 hours

Ingredients:

Blueberry Peach Filling:

• 8 peaches, peeled and thinly sliced
• 2 cups blueberries
• 1 teaspoon ground ginger
• 1/4 cup raw honey

Crisp:

• 2 teaspoons ground cinnamon
• 1 1/2 cups almond flour*
• 1/4 cup arrowroot starch
• 3 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup raw honey
• 1/3 cup palm shortening, or coconut oil, melted

Vanilla Ice Cream:

• 2 cups coconut milk**
• 1 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1/2 cup whole cane sugar
• fresh vanilla bean, if desired

Directions:

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey, and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey, and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2–3 hours. Turn off and let mixture set up.

Coconut Ice Cream:

Whisk together coconut milk, almond milk, vanilla, sugar, and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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