Berry Up-Beet Smoothie

Servings: 5 cups
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups fresh organic grass-fed cream
• 1/4 teaspoon beet juice powder
• 1/4 teaspoon matcha green tea powder
• 2 tablespoons organic grass-fed whey protein
• 1/8 teaspoon Himalayan Pink Salt
• 1 rounded tablespoon raw honey
• 2 cups frozen strawberries
• 1 1/2 tablespoons melted Tropical Traditions Gold Label Virgin Coconut Oil
• 1 teaspoon organic vanilla extract

Directions:

Blend all ingredients except the coconut oil together until creamy and smooth. Add the coconut oil and blend again.

Marijah from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Strawberries ‘n Cream Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 tablespoon Coconut Cream Concentrate
• 2 teaspoons honey
• 2 tablespoons warm water
• 3/4 cup cold water
• 1 1/2 cups frozen strawberries (or more to desired thickness)

Directions:

Add Coconut Cream Concentrate and honey to the blender with 2 tablespoons warm water. Blend until smooth.

Add cold water and frozen strawberries. Blend until smooth. Serve.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Featured Product

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high-fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Buy it here!

Gluten-Free, Double-Berry, Sunrise Muffins

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Muffins:

• 1/2 cup whole sugar
• 2 tablespoons orange juice
• 1/4 cup butter, melted
• 1 egg
• 2 cups gluten-free flour*
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2/3 cup coconut milk**
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, chopped

Topping:

• 1/4 cup gluten-free flour*
• 1/4 cup whole sugar
• 1 tablespoon coconut oil
• dash cinnamon

Directions:

Muffins:

In a mixing bowl, cream together sugar, orange juice, and butter. Add in egg and beat until combined. Slowly add in flour, baking powder, and salt. Pour in milk until just combined.

Fold in berries.

Fill greased or lined muffin tins about 2/3 full with batter.

Topping:

In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.

Bake at 400 degrees F for about 20 minutes or until slightly brown and toothpick comes out clean.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**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!