• 1 cup organic whole sugar
• 3 tablespoons coconut flour
• juice of 1 lemon
• 2 eggs, separated
• 1 tablespoon butter, melted
• pinch Himalayan salt
• 1 cup milk
• Coconut oil

Preheat oven to 350 degrees.

Mix the sugar and flour together and add the lemon juice, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture. Pour mixture into custard cups greased with coconut oil, if needed.

Set cups in pan with hot water and bake in a preheated oven for about 40 minutes. This may also be baked in a pie plate.

These are absolutely delicious, and it is hard to eat just one!

Recipe submitted by Julie, Elizabethtown, PA

Submit your recipe here!

Serves 10

• 3 large boneless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh ginger or dried
• 1 teaspoon onion powder
• 2 1/2 teaspoons salt
• 1/4 cup coconut oil
• 1 cup diced onion
• 3 cups organic brown basmati rice
• 1 cup diced celery
• 2 large organic carrots, finely shredded
• 1 1/2 cups fresh pineapple, diced, with juices
• 1/3 cup organic dried coconut
• 3 tablespoons sesame seeds
• 2 -3 chives, chopped
• 2 cups shredded romaine lettuce or bok choi
• Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

Submit your recipe here!

• 1/2 cup coconut oil
• 1/2 cup butter
• 3/4 cup organic granulated sugar
• 3/4 cup organic brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup peanut butter
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1/2 cup coconut flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup oats
• 2 cups chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

Preheat oven to 360 degrees. Grease cookie sheets with additional coconut oil, if needed. Set aside.

Mix together oil, butter, sugars, eggs, and vanilla with an electric mixer until fluffy. Stir in the peanut butter and mix well. Stir in the flours, baking soda, and salt until about half mixed in. Add the remaining ingredients and mix just until blended.

Drop cookie dough by spoonfuls onto prepared and bake in preheated oven for 8-9 minutes. Makes about 5 dozen, depending on size of cookies.

Recipe submitted by Becky, Oklahoma City, OK

Submit your recipe here!

• Approximately ¾ cup dates or raisins soaked in 1 cup water
• 2 tablespoon organic golden flax seeds
• 1 tablespoon shredded or flaked coconut
• 1 teaspoon organic cocoa powder
• 1 - 2 teaspoons coconut oil
• 1 teaspoon organic vanilla extract, (opt)
• 1 teaspoon organic whole sugar, or to taste
• 1 chopped pear
• 1-2 frozen chopped bananas
• Ice cubes, as needed

Soak first 3 ingredients from 30 minutes to a couple of hours. Blend and slowly in a blender add other ingredients. Blend well. You can top this with raw cacao nibs or add other seeds/nuts as desired.

Recipe submitted by Kathy, Portland, OR

Submit your recipe here!

• 4 lbs. yams
• 1/3 cup maple syrup (grade B, organic)
• 2 juicy navel oranges
• 1/3 cup virgin coconut oil
• large pinch cardamom or to taste

Rinse yams, trim ends and any bad parts but do not peel otherwise. Cut into 1/3 inch slices.

Steam yams in hot filtered water for about 15 minutes in a covered pot. Remove from heat and remove lid; let cool a couple of minutes. Drain; reserving about 1/2 cup of cooking liquid.

Place yams back into cooking pot and add reserved liquid and maple syrup. Zest oranges, adding about 1 teaspoon of zest to yams. Juice oranges over yams and with a spoon dig out any orange pulp and add as well. Stir in coconut oil. Cover and cook for 1-2 minutes, just until oil melts.

Raise heat to high and cook for about 2 minutes longer, stirring gently until liquid evaporates. Add cardamom, stir gently.

Recipe submitted by Simi, Los Angeles, CA

Submit your recipe here!

Crust Ingredients:

• ¼ cup coconut flour
• ¼ cup sorghum flour
• ½ cup chopped pecans
• ½ cup shredded coconut
• ¼ cup coconut oil, melted
• ¼ cup honey (or less with a dash of Stevia)

Preheat oven to 325 degrees.

Blend the first four ingredients together in a blender or food processer to the consistency of graham cracker crumbs. Heat the coconut oil in a medium sized saucepan until melted. Remove from heat and stir in the blended dry ingredients until moistened. Press the crust mixture into the bottom of a cheesecake or pie pan. (The recipe can be doubled to fit a 9x13 pan.) For a no-bake cheesecake or pie, bake the crust in the oven for approximately 10 minutes. Cool and fill with cheesecake or pie filling. For a baked cheesecake, (below) proceed by combining the following ingredients, or your own cheesecake recipe.

Filling:

• 3 (8oz.) boxes of cream cheese
• ½ cup honey (or less, plus a dash of Stevia)
• 1 - 2 teaspoons vanilla extract
• ¼ cup lemon juice
• 1 large egg

Blend the above ingredients until smooth with a hand mixer. Pour into the unbaked crust and spread evenly. Bake at 325 degrees for approximately 20-25 minutes, or until puffed up and starting to lightly brown. Towards the end of baking, if it begins to get too brown before firming up in the middle, turn oven down to 300 degrees and bake until the middle is (or almost) solid.

For an optional fruit topping, heat one 10 oz. package of frozen fruit - blueberries, strawberries, raspberries, or cherries, in a small saucepan until hot. There should be approximately ½ cup of juice in the fruit, if not, add some water. Add honey/stevia to taste. In a small cup, mix 2 tablespoons of arrowroot, corn starch, or kuzu root starch with 1-2 tablespoons of water and blend. Add this mixture to the HOT fruit, and stir until thickened. Spread the fruit mix over the cheesecake.

Refrigerate cheesecake for at least an hour, until cold and ready to serve.

Recipe submitted by Deborah, Shirley, IN

Submit your recipe here!