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Healthy Chicken Nuggets Recipe photo
Healthy Chicken Nuggets Recipe
photo by recipe author

Servings: 2-4 cups
Preparation Time: 15 minutes

1. Make the flavor mix: over medium heat melt butter and coconut oil with water, salt, pepper, parsley, and 1 teaspoon chicken seasoning. Depending on how much chicken you have you might need more or less of this. Set aside to cool.

2. Beat eggs, vinegar, milk and 1 tablespoon flavor mix together. Set aside. Mix coconut flour, einkorn flour, 1 teaspoon chicken seasoning and a pinch or two of black pepper together. Pour onto a plate. Set aside.

3. Add 1 cup chicken at a time to a food processor with 1 tablespoon of einkorn, 1/2 tablespoon flavor mix, 1/2 tablespoon milk, and red pepper. Blend until chunky (not too smooth). Empty into a bowl until all chicken has been mixed by repeating the process. Chicken mixture should be sticking but thick enough to hold together.

4. Work chicken into golf ball sizes, dunk first in milk bath coating all sides, then dunk in flour coating. Press down on nugget slightly to create a flatter nugget as you coat both sides. Set on a plate and repeat until you have enough to start cooking.

5. Heat palm shortening and coconut oil to medium-high heat. We prefer 3/4 palm shortening and 1/4 expeller pressed coconut oil for frying. Use just enough for nuggets to float. Slowly add nuggets to oil, enough to fill pan without crowding. Adjust heat as needed. After 1-2 minutes, flip nuggets with a fork and continue cooking until done.

6. Drain and cool nuggets. Serve with your favorite dipping sauce such as honey mustard, ranch, BBQ sauce, ketchup, etc. and enjoy!  

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Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit photo
Date-Sweetened Granola with Peanut Butter,
Coconut, and Dried Fruit Recipe
photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

  • 1 cup water
  • 10 pitted dates
  • 2 tablespoons peanut butter
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup assorted raw nuts, roughly chopped
  • 2 tablespoons chia seeds
  • 1 cup unsweetened coconut flakes
  • 1/2 cup dried fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees ºF.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn't burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container. 

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Coconut Einkorn Cookies Recipe photo
Coconut Einkorn Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container. 

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Strawberry Coconut Bites Recipe photo
Strawberry Coconut Bites Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 5 minutes

Place a handful of freeze dried strawberries in a mini food processor and process until powdery. Alternately, place the strawberries in a plastic bag and crush with a rolling pin. Measure out 2 tablespoons and set aside. Reserve any leftover strawberry powder for another use

In a small saucepan over low heat, melt the coconut oil and coconut cream concentrate. Once combined, remove from heat and gently whisk in the strawberry powder. Try not to create foam, but thoroughly mix in any lumps. Transfer the strawberry coconut mixture to a measuring cup with a pouring spout.

Pour the mixture into silicone ice cube molds. Place in the refrigerator for 1-2 hours or until firm.

Unmold the Strawberry Coconut Bites and enjoy! 

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Flourless Nut Free Snickerdoodles Recipe photo
Flourless Nut Free Snickerdoodles Recipe
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Cinnamon Coating:

Preheat oven to 350 degrees ºF.

In a mixing bowl or food processor, combine the coconut cream concentrate, egg (whisked if using a bowl) and vanilla. Add the soda, powder and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up. 

Quick Notes:

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

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Dark Chocolate Raspberry Custard Smoothie Recipe photo
Dark Chocolate Raspberry Custard Smoothie Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 5 minutes

Packed with good fats and proteins, this delicious, nourishing treat is perfect for a quick breakfast that will keep you going strong until lunch or a decadent, yet nutritious pick me up to avoid the afternoon slump.

Blend all but the frozen ingredients until smooth, add fruit and blend to desired consistency. All ingredients may be adjusted to taste. Enjoy! 

* For the freshest coconut milk make homemade coconut milk. (See video at this link.) 

Lydia from Salem, VA just won $50 for this recipe and photo! Submit yours here.

Impossible Chocolate Coconut Pie Recipe photo
"Impossible" Chocolate Coconut Pie Recipe
photo by recipe author

Servings: 8
Preparation Time: 5 minutes

Preheat the oven to 350 degrees ºF. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.) 

Amanda from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Healthy Peanut Butter Protein Balls Recipe photo
Healthy Peanut Butter Protein Balls Recipe
photo by recipe author

Servings: 6
Preparation Time: 10 minutes

In a medium mixing bowl, stir together peanut butter and honey. Add coconut oil and mix well. Add 1/3 cup shredded coconut and chia seeds, mix well. Add powdered milk and stir until fully incorporated. The balls should have a soft texture and should not stick to your hands when touched. Add more powdered milk if balls are too sticky.

Place 2/3 cup shredded coconut into food processor (or blender, magic bullet, etc.) and process until fine texture.

Roll peanut butter mixture into 1-2 inch balls. Roll in shredded coconut. Serve.

Store in an airtight container. 

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Coconut Oil Chocolate Banana Bon Bons Recipe photo
Coconut Oil Chocolate Banana Bon Bons Recipe
photo by recipe author

Servings: 24 bon bons/8 servings
Preparation Time: 15 minutes

  • 4 large organic sun dried madjool dates, pitted and chopped
  • 1/2 cup filtered water
  • 2/3 cup cold pressed unrefined organic coconut oil
  • 1 cup organic 100% cacao powder
  • 6 ripe organic bananas
  • 1/2 cup coconut flakes

Equipment:

  • 24 paper mini muffin or candy cup liners (1 1/2 inch ones) 
  • small pot
  • 4 cup heat proof glass measuring cup
  • calibrated thermometer
  • mini ice cream scoop (the one bigger than a melon baller but not as big as a traditional ice cream scooper)

In a small bowl, soak dates with 1/2 cup water at room temperature for 24 hours. Drain and reserve 1/3 cup the liquid, this is your date syrup. Use the date pieces and remaining date syrup (if any) in another recipe or smoothie.

Place glass measuring cup in a small pot. Fill pot half way up the side of the glass with water (be sure not to get water in the glass). Heat until the water is 110 degrees ºF (use your thermometer to be sure). Maintain 110 degrees ºF.

Place coconut oil in the measuring cup and heat until completely liquid. Whisk in the date syrup. Whisk in the cacao powder in 1/4 cup at a time, be sure to whisk until smooth each time. Repeat until all of the cacao powder is incorporated, this is your chocolate.

Peel bananas. Lay the banana on its side onto a flat surface. Starting on one side, use the ice cream scoop and press down on the banana to make a full scoop. Wet your hand with water and press the cut piece of banana into the scoop to form the bon bon shape. Press the release leaver and remove the formed bon bon into your hand. Place this flat side down in the center of a flattened out muffin liner. Repeat with all of the bananas (note you should be able to get 4 formed bon bons per banana and have left over trimmings).  

Whisk chocolate again. Hold the papered bon bon in the palm of your hand. Gently cover the top of the bon bon with small amount of chocolate. Allow it to run down the sides to completely cover the banana and slightly pool at the bottom. Push the paper cup sides down to allow the chocolate to cover part of the bottom of the banana. Use a flat cake spatula and gently remove the bon bon from the paper and transfer to a small sheet pan lined with waxed paper (without touching the sides; note the bon bon will slowly slide off the spatula when slightly tilted).

Pinch some of the shredded coconut onto the top of the bon bon. Scrape the excess chocolate off the paper back into the pyrex and stir well and wipe your cake spatula clean with a damp cloth. Repeat the above until all the bananas are covered in chocolate, transferred and garnished. Now place flat in the freezer for at least 3 hours to fully set. If serving right away, remove from the freezer, set for 5 minutes and gently remove and serve. If serving later, remove from the pan and place in a sealed container in the freezer for up to 1 week. 

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Oatmeal Buttermilk Pancakes Recipe photo
Oatmeal Buttermilk Pancakes Recipe
photo by recipe author

Servings: 4
Preparation Time: 45 minutes total

For Pancakes:

For Serving:
Pure maple syrup
Pastured butter

Measure the oats into a mixing bowl then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Bake pancakes on a heated griddle greased with coconut oil or, for an additional layer of flavor, with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and bake another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven. 

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Chocolate Smothered Coconut Ice Cream Recipe photo
Chocolate Smothered Coconut Ice Cream Recipe
photo by recipe author

Servings: 6

Coconut Ice Cream:

Warm Chocolate Sauce:
(make this approximately 15 minutes before you serve)

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees ºF. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy – this is your ice cream base. Freeze in ice cream maker per manufacture instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air-tight covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees ºF. Whisk in honey until well blended before adding cacao until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (you want it to look like the picture). Allow this to set up for 1 minute. Repeat a second layer over the first layer, allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!! 

* For the freshest coconut milk make homemade coconut milk. (See video at this link.) 

Joelle from South Lake Tahoe, CA just won $50 for this recipe and photo! Submit yours here.

Coconut Bananza Pies topped with Strawberry Pizzazz Recipe photo
Coconut Bananza Pies topped with Strawberry Pizzazz Recipe
photo by recipe author

Servings: 12 mini pies
Preparation Time: 20 minutes

Crust:

Filling:

Strawberry Sauce:

  • ½ cup diced strawberries

Place all of the crust ingredients in a food processor and blend until sticky. Place a little bit on the bottom of a greased mini cupcake tin. Place in the freezer while making the filling.

For the filling, place everything in a clean food processor and blend until smooth. Take crust out of freezer and fill with filling. Place back in the freezer for at least a couple hours.

For Strawberry Sauce, place strawberries in food processor and blend until smooth- place in refrigerator until ready to use. When ready to eat top pies with strawberry sauce and shredded coconut. Enjoy! 

Aileen from Huntington Beach, CA just won $50 for this recipe and photo! Submit yours here.

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