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Einkorn Pasta with Veggies in Creamy Coconut Milk Recipe Photo
Einkorn Pasta with Veggies in Creamy Coconut Milk
photo by recipe author

Servings: 20
Preparation Time: 7 minutes

  • 1 cup uncooked organic einkorn whole wheat penne pasta
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon finely chopped garlic
  • 1/2 cup chopped onion
  • 1/4 cup diced organic red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup organic diced tomato
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup chopped (1 inch size) organic French beans
  • 1/8 teaspoon organic turmeric powder
  • 1/4 teaspoon organic cayenne pepper
  • 1 cup coconut milk made from dried coconut flakes* or coconut cream concentrate

Cook penne pasta according to directions on the package.

In a pan, heat coconut oil on medium heat. When the oil is hot, add chopped garlic. Stir. When the garlic turns slightly brown add chopped onion and sauté until the onion is translucent. Then add the chopped red bell pepper, yellow bell pepper, tomato and salt.

Cover and let it cook. Check intermittently. Stir as necessary. Once the vegetables are cooked, add turmeric, cayenne pepper. Stir well. Add coconut milk, mix well and turn off the heat. Serve over cooked pasta. Alternately, after adding the coconut milk, add the cooked pasta. Stir well and serve hot. 

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Coconut Oil Chocolate Peanut Butter Fudge Recipe Photo
Coconut Oil Chocolate Peanut Butter Fudge
photo by recipe author

Velvety smooth and deceptively decadent, perfect for an afternoon pick me up or guilt free chocolate fix. The ganache like texture and rich flavor is melt in your mouth delicious, I guarantee no one will think this is healthy if you don't tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long lasting energy whenever we need it.

Servings: 20
Preparation Time: 7 minutes

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!  

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

Quick Tropical Coconut Smoothie Recipe Photo
Quick Tropical Coconut Smoothie
photo by recipe author

This is my favorite smoothie! I LOVE the tropical notes in it, and how flexible it can be. These amounts are not rigid, but guidelines. On days when I need to finish up some spinach, or want the extra protein and nutrient boost of greens, I add some spinach or spirulina to it! But, I love the cute orange color when it's plain. 

Servings: 6-8
Preparation Time: 10 minutes

  • 2-3 large bananas, fresh or frozen
  • 2 cups coconut milk*
  • 2 tablespoons coconut oil or coconut cream concentrate
  • 1/4 cup flax seeds
  • 2-4 cups pineapple juice (or raw pineapple and increased coconut milk)
  • 4-6 cups frozen mango chunks
  • 2-3 cups unpacked fresh spinach or a pinch of spirulina (optional)
  • 2 tablespoons hemp hearts or hemp protein powder
  • Raw honey or dates to sweeten (optional, and usually not needed)

In a high-powered, high-capacity blender, add all ingredients, except for any frozen fruit. If you are opting for spinach and/or dates, this is the time to add it! I usually start out on the lower end of the liquids and increase as needed or desired.

Start blender out at low speed and slowly increase to high, allowing all of the flax seeds (and spinach) to be liquefied. Once that happens, you should have a large amount of liquid yumminess! To this, you will add your frozen mangoes, until your desired amount and consistency are reached. I often add more pure pineapple juice to get the desired tropical flavor, if it's lacking. This smoothie is creamy, sweet, and delicious! Enjoy!

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

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Honey Ginger Salmon Recipe Photo
Honey Ginger Salmon
photo by recipe author

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is. 

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Coconut Oil Roasted Fall Vegetables Recipe Photo
Coconut Oil Roasted Fall Vegetables
photo by recipe author

Servings: 10 servings
Preparation Time: 1.5 hours

  • 5-6 small fingerling potatoes (baby red or white potatoes would work well also)
  • 2 medium rutabagas, quartered
  • 2 medium turnips, quartered
  • 6-8 brussels sprouts
  • 1 large sweet potato, cut into 2 inch chunks
  • 1 parsnip, cut into 2 inch chunks
  • 1 cup green beans
  • 1/2 cup sliced fennel
  • 3 tablespoons coconut oil
  • 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
  • 1 teaspoon garlic, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

Preheat oven to 350 degrees ºF. 

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them. 

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil
Coconut Halvah Candy
photo by recipe author

Servings: Makes approximately 1 lb.
Preparation Time: 20 minutes

1. In a small saucepan melt the honey and the coconut cream concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

2. Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator. 

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil
Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil
photo by recipe author

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It's delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine's directions. Voila: ice cream for breakfast!! And, it's healthy!! 

Servings: 6
Preparation Time: 30-35 minutes

  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine's directions. 

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Tomato Coconut Soup Recipe photo
Tomato Coconut Soup
photo by recipe author

Servings: 2
Preparation Time: 30 minutes

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot. 

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Crispy Juicer Pulp Coconut Crackers Recipe photo
Crispy Juicer Pulp Coconut Crackers
photo by recipe author

Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger and maybe apple.

Servings: yields 4 dozen
Preparation Time: 20 minutes

1. Process ingredients in food processor. You will need to do this in batches, add enough water to make to make a workable dough that holds it's shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

2. Adjust herbs and spices to taste, remember these shrink so the flavor will be concentrated.

3. Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4" or less thickness. Score into crackers.

4. Dehydrate at 135 ºF in the dehydrator. Turn crackers over when firm and dry on top. They are done when dry right through and crisp.

5. Break apart and store in an airtight container. 

These are great as is, with butter, cheese, nut butter or whatever! 

Ina from Creston, BC, Canada just won $50 for this recipe and photo! Submit yours here.

Coconut Flour Applesauce Spice Bread Recipe photo
Coconut Flour Applesauce Spice Bread
photo by recipe author

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo
Blueberry Coconut Cream "Ice Cream" Sandwiches
photo by recipe author

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup - 1/4 cup of milk of choice (If your dough is too dry)

  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool. 

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat. 

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

Leah from Cookeville, TN just won $50 for this recipe and photo! Submit yours here.

Flourless Ginger Turmeric Cookies Recipe photo
Flourless Ginger Turmeric Cookies
photo by recipe author

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined. 

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don't spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. 

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

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