Bev's Recipe Collection

• 1/2 cup coconut oil
• 1 cup peanut butter
• 1/2 cup honey
• 8 cups rolled oats
• 1 1/2 cups flaked unsweetened coconut
• 1 1/2 cups walnuts, broken into pieces

Warm the coconut oil in a saucepan over medium heat, add peanut butter and honey, and stir until blended. Pour over the oats (in a large bowl) and combine. Add coconut and almonds. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 330 degrees for 6 minutes, stir and bake 6 more minutes (until golden). When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

• 1 pound Brussels sprouts
• 1 1/2 C water
• 1 t salt
• pepper
• Parmesan cheese

1. Place sprouts in a saucepan with water and salt; cover and boil gently 15 minutes until crisp-tender.

2. Drain and place in a baking dish. Season with butter and pepper. Sprinkle with Parmesan cheese.

   Optional: Bake at 350 degrees an additional 20 minutes (or until dinner is done).

   www.cookstr.com

• 6 oz. semi-sweet chocolate
• 6 T coconut oil
• 1/2 t salt
• 1/2 C sugar
• 1 t vanilla extract
• 2 large eggs
• 3/4 C almond flour
• 1/3 C rice flour
• 1 C walnut or pecan pieces, optional

Mix the chocolate with the oil in a small saucepan or skillet. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

• 3 large eggs
• 1 1/2 C pumpkin puree
• 2 1/4 C almond milk
• 3/4 C coconut oil
• 3/4 C honey
• 2 T vanilla extract
• 2 T cinnamon
• 3 pinches of salt, optional and to taste
• 9 C rolled oats
• 2 T baking powder
• 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

• 6 medium gold potatoes, cut into 1″ chunks
• 6 medium red potatoes, cut into 1″ chunks
• 2 medium sweet potatoes, cut into 1″ chunks
• 2 large onions, quartered
• 1/2 C olive oil
• 1/3 C white wine vinegar
• 2 T Dijon mustard
• 2 t salt
• 1 t celery seed
• 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 10 minutes, then drain. While potatoes are boiling, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Lightly oil the potatoes, then grill the potatoes and onions over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle the dressing mixture over the potatoes and onions; toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes

• 2 T coconut oil
• 2 large onions, diced
• 1 1/2 T minced garlic
• kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
• 8 carrots, sliced 1/2″ thick
• 5 celery stalks, sliced 1/2″ thick
• 1 T salt
• 1 t pepper
• 8 C vegetable stock (or chicken broth)
• 1 (15 oz.) can great northern beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

• coconut oil
• 1 large onion
• 1 1/2 t minced garlic
• 3 pounds ground chuck
• 1 T chili powder
• 1 1/2 t cumin
• 1 1/2 t salt
• 1 t paprika
• 1/4 t pepper
• 2 (15 oz.) cans tomato sauce
• 3 (15 oz.) cans red beans, drained and rinsed
• 1 1/2 cans water or chicken broth
• 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

• 1 cup peanut butter
• 3 medium ripe bananas
• 2 tsp vanilla extract
• 1/8 tsp  salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

• 1/3 cup almond butter (I used this recipe)
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

• 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
• 1 cup honey granules (or sugar)
• 1/4 cup maple syrup
• 3 Tbs cocoa
• vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

Ingredients:

• 3 cups unsweetened almond milk
• 4 eggs
• 2 large ripe bananas
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 4 cups old fashioned rolled oats

Instructions:

1. Blend all ingredients in a blender.
2. Heat a skillet or griddle to medium heat.
3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com