Creamy, sweet, and satisfying, the eggs yolks and coconut oil in this deliciously nourishing treat add healthy fat and slow-burning energy that keeps your mind and body going strong until lunch or through the midafternoon slump. With these two ingredients, the more, the merrier. The more you add, the longer it will keep you going!

Strawberry, Mango, Coconut Delight

Servings: 2–3
Preparation Time: 3 minutes

• 1 1/2 cups raw milk, kefir or coconut milk*
• 4 pastured, soy-free egg yolks** – See Note below.
• 1–2 tablespoons Virgin Coconut Oil, melted
• 1 tablespoon honey
• 1 cup frozen strawberries
• 1 cup frozen mangoes
• 1 teaspoon vanilla extract
• dash sea salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend first four ingredients until smooth, add remaining ingredients, and blend until desired consistency. Serve with additional fruit, if desired. Enjoy!

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

Recipe and photo submitted by Lydia, Salem, VA.

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• 3 unripe (green) plantains, peeled*
• 2 tablespoons coconut oil
• 1/2 teaspoon salt
• coarse salt to sprinkle

Directions:

Peel and slice the plantains into about 1/4-inch slices and lay flat on a cookie sheet for about an hour. (This can be skipped if plantains don’t seem very moist and wet on the fresh slice side.)

Add the plantains and oil to a food processor and combine until smooth.

Once all the lumps are gone, add the sea salt and quickly combine.

Place the mixture on a sheet of parchment paper the size of your cookie sheet.

If the dough is dry enough, place another piece of parchment over the top and, with a rolling pin, roll out to about 1/8-inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula. (I have had dry and I have had wet plantains; not sure what contributes to that.)

Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer.

Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet.

Bake at 400 degrees for 25–30 minutes until golden brown. You may need to remove some chips that brown faster than the others as you go. Make sure to cook them long enough, or they will be chewy instead of crunchy.

Remove cookie sheet and let chips cool. You may need to recut the chips, or you can break them along the cut lines. Store in an airtight container; glass is my favorite.

Quick Notes:

*The easiest way to peel a plantain is to first cut off the ends. Next, with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time; it should come off pretty easily.

Recipe submitted by Kate, Highlands Ranch, CO.

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Almond, Coconut Spread

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup almond butter
• 1/2 cup full-fat coconut milk*
• 1/3–1/2 cup powdered sugar (You could also use honey or maple syrup, to taste.)
• 2 tablespoons Coconut Cream Concentrate
• 2 teaspoons vanilla extract
• dash of sea salt (Omit if using jarred almond butter with added salt.)

Directions:

Combine all ingredients in a food processor and blend for a couple minutes.

Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!