Cinnamon Coconut Bars

• 2 cups oats
• 1 cup coconut, unsweetened
• 1 tablespoon cinnamon
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 cup honey
• 1/2 cup coconut oil

 

Mix all ingredients until well blended. Coat a 9 x 13 inch pan with coconut oil. Press oat mixture evenly into pan. Bake 25 min at 300 degrees.

Breakfast Egg Casserole

Dairy Free Version:

• 3 bagels, sliced (or leftover bread, etc. Everything bagels are tasty in this.)
• 1/2 pound ground sausage, browned
• 3 ounces bacon, cooked and crumbled
• 4 eggs
• 1 1/4 cups almond, oat or rice milk
• 1/2 tsp yellow mustard
• 1/4 -1/2 tsp salt
• 1/4 tsp black pepper

Regular Version:

• Use regular cow’s milk
• Add 1/2 cup shredded cheddar cheese when adding sausage and bacon.

Coat an 8 x 8 glass pan with oil. Cut bagels or bread into pieces and scatter in pan. Scatter the bacon and sausage over the top of the bread. Whisk together milk, eggs, mustard, salt and pepper. Pour this mixture over the bread and let set for 2 hours or overnight. Bake, covered, for 40 minutes. Uncover and bake an additional 15-20 min or until set.

Pumpkin Coffee Cake (DF/GF)

• 3/4 cup full fat coconut milk
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon vinegar
• 1/2 cup coconut oil, melted

 

• 1 1/2 cup gluten free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda

 

Combine first 6 ingredients, and stir until well blended. Add the last three ingredients and mix together. Bake at 350 for about 40 min in a greased 8×8 glass baking dish.

Sweet Potato and Coconut Soup

• 1 large sweet potato, diced
• 4 small white potatoes, diced
• 1 large onion, diced
• 1 carrot, diced
• 1/3 head cauliflower
• 2 tablespoons olive oil
• 6 cups chicken stock
• 2 cups water
• 1 1/2 tsp salt
• 1 can full-fat coconut milk
• 8 pieces crisp bacon

Saute carrot and onion with olive oil until translucent.  While that is cooking, rice the cauliflower by pulsing florets in a food processor until you have cauliflower pieces that look like rice.

Once the onions are softened, add chicken stock, water, salt, sweet potato, white potato, and riced cauliflower.

Cook for 30-60 minutes, or until potatoes are soft. I like to simmer for a couple of hours to really soften the veggies. I used a potato masher to mash up some of the potatoes. You could also blend a portion of the soup in a blender, if desired.

Once the soup is cooked to your liking, add one can of full-fat coconut milk and stir to combine.

Top with crispy bacon pieces to serve.

Lasagna

• 1 box lasagna noodles, cooked according to package directions (if you want to use the noodles that you don’t cook first, you’ll need to add water according to package directions)
• 1 jar pasta sauce
• 1/2 pound ground beef
• 1/2 pound ground pork
• 30ish pieces sliced pepperoni
• 1 onion, diced
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella, divided
• 1 cup shredded Parmesan, divided
• 1 egg, beaten
• 2 tablespoons dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tsp salt
• 1 cup frozen cut spinach, defrosted and drained

 

Brown ground beef, ground pork and onion until cooked through. Drain off excess fat. Add jarred pasta sauce to meat mixture. Mix together ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, egg, spices and spinach.

Spoon a little sauce mixture into the bottom of the pan. Layer the lasagna in this order: pasta, cheese mixture, pepperoni and then sauce. Repeat until all ingredients are gone and the pan is full. Top with leftover mozzarella and Parmesan.

Cover with foil and bake at 375 for 30-45 minutes. (If you refrigerate first, and are baking from cold, this will be closer to an hour baking time). Bake until hot and bubbly. Bake uncovered the last 10-15 for a more browned top.