• 2 egg whites
• ½ teaspoon vanilla extract
• ½ cup organic whole sugar
• 1 cup dried shredded coconut
• 3 oz. organic dark chocolate

Preheat oven to 320 degrees.

Whip egg white till almost stiff peaks form.

While continuing to mix, add the vanilla extract and slowly add sugar. Mix in the dried shredded coconut after mixing in the sugar.

Now, melt the chocolate and fold into the coconut mixture. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake for 15 minutes in preheated oven. Let cookies cool on the pan and then serve! Makes approximately 15 cookies.

Recipe submitted by Cindy, Vista, CA

Submit your recipe here!

• 1 tablespoon organic tomato paste
• 1 tablespoon organic mustard
• 1 tablespoon organic apple cider vinegar or coconut water vinegar
• 1 teaspoon virgin olive oil
• 1 tablespoon coconut oil, melted
• ¼ cup shredded raw cheese
• 4 cups torn up spinach
• 2 tablespoons organic shredded dried coconut

In a large serving bowl, combine all wet ingredients and whisk together. Toss in cheese, spinach, and coconut.

This salad goes well with chicken dinners.

Recipe submitted by Jonathan, Stevens, PA

Submit your recipe here!

• 1 tablespoon coconut cream concentrate, or to taste
• salt and pepper, to taste
• 1 tablespoon curry powder
• 2 tablespoons sour cream, or coconut mayonnaise
• 2 green onions, finely chopped
• 1 organic sweet apple, chopped
• 2 tablespoons shredded coconut
• 1 handful pecans, finely chopped
• 1 organic chicken breast, cooked and shredded

Place first 4 ingredients in a medium sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA

Submit your recipe here!

Serves 2

• 1 cup rolled oats
• 2 cups water, divided
• 1 tablespoon plain yogurt, whey, or lemon juice
• 1 handful raw nuts of choice
• Warm water
• Salt
• 2 tablespoons coconut oil
• 2 teaspoons – 2 tablespoons coconut cream concentrate
• Dried fruit, fresh fruit, or dried shredded coconut, optional
• Ground cinnamon, optional
• Honey, to taste

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically quickens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with coconut cream concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN

Submit your recipe here!

Makes four servings

• 2 cups whole milk organic mozzarella cheese, shredded
• 2 large organic eggs
• 2 tablespoons flax meal
• 2 tablespoons coconut flour
• ½ teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

Submit your recipe here!

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

• ½ cup chopped almonds
• ¼ cup ground flax seeds
• ¾ cup water
• ½ cup coconut oil
• 1 cup organic whole sugar
• ¼ teaspoon Himalayan salt
• ¾ teaspoon almond extract
• ½ cup coconut flour
• 1 ½ cups coconut flakes

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

Submit your recipe here!