Recipes

Virgin Pina Coladas

Virgin Pina Coladas
Recipe & Photo by Marijah
Virgin Pina Coladas
Servings: 2-4
Preparation Time: 5 minutes
Ingredients:  
2/3 cup unsweetened liquid coconut cream
1/2 cup ice
1/2 - 3/4 cup frozen organic pineapple
1 cup organic plain kombucha (or flavored if desired)
1 scoop collagen peptides
1 tablespoon fresh lime juice
1 - 2 teaspoons melted Tropical Traditions Gold Label Coconut Oil

Directions:
Blend together coconut cream, ice, pineapple, kombucha, collagen peptides, and lime juice in a high quality blender until smooth.

Add melted coconut oil to blender and quickly blend again until well distributed (should not add chunks of coconut oil, the texture should remain smooth and creamy.)

Garnish with a slice of lime or fresh pineapple and enjoy!!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Spaghetti “Goulash”

Spaghetti “Goulash”
Recipe & Photo by Marijah
Spaghetti "Goulash"
Servings: 4-6
Preparation Time:
7-8 minutes (Instant Pot) 20-25 minutes (Stovetop) 

Ingredients:
1-2 tablespoons Healthy Traditions Expeller Pressed Coconut Oil
2 pounds grass-fed ground beef or bison
1-3 ounces grass-fed beef pepperoni
1 16 ounce container organic pasta
1 teaspoon Himalayan Pink Salt
25 ounce jar spaghetti sauce
12 ounces filtered water
4 ounces shredded raw cheddar cheese
4 ounces shredded Parmesan cheese


Directions (Instant Pot):

Set Instant Pot electric pressure cooker to SAUTE, add coconut oil, then cook ground meat until well browned.

Remove ground beef, add more oil if needed, and saute optional vegetables if desired.

Add ground meat back to the instant pot with the vegetables and then add noodles, water, spaghetti sauce, salt, and pepperoni pieces.

Place lid on the Instant Pot, making sure steam valve is in the SEALING position, and set to cook on MANUAL for 3 minutes. Allow to release steam using the NATURAL (not quick) RELEASE.

Add Parmesan and cheddar cheese and stir well before serving.



Directions (Stovetop):

Brown meat in a large saucepan on medium-high in the coconut oil.

Remove meat, add more oil if needed, and saute optional vegetables until tender.

Add pepperoni slices and spaghetti sauce to pan with meat and vegetables.

In a separate pot, cook noodles according to package directions (using whatever amounts of water and salt they determine - omit the amounts of each in this ingredients list).

Drain and add to saucepan with other ingredients.

Stir well, add both cheeses, and enjoy!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Blueberry Cheesecake Fat Bombs

Blueberry Cheesecake Fat Bombs
Recipe & Photo By Danielle Becht

Blueberry Cheesecake Fat Bombs
Servings: 18-20
Preparation Time: 10-15 minutes


Ingredients:
1 cup fresh blueberries
8 oz softened cream cheese
1/8th heaping teaspoon Stevia (OR your favorite sweetener)
1 tsp vanilla extract
1 cup coconut milk**
2 tbsp Gold Label or Pure Coconut oil*


Directions:

Place blueberries, softened cream cheese, stevia, vanilla, coconut milk and melted coconut oil in a high-quality blender, and blend until well combined. Start with 1/8 teaspoon of stevia and then taste to see if more is desired.

Spoon the mixture into a mini muffin tin or ice cube tray. Cover the muffin tin with foil or plastic wrap, and freeze for 2 hours or more.

Once frozen, the cream cheese cubes should easily slide out of your tray. Remove your cheesecake bites from the tray, and store in a glass dish with an airtight cover or in a plastic freezer bag for easy access later.

Enjoy! These little purple guys taste like really cold, creamy and sweet blueberry cheesecake bites. Even my kids love them!

*Make sure your ingredients are room temperature, add your coconut oil last, and combine well to avoid having your coconut oil solidify.
Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

**For the freshest coconut milk try our recipe for homemade coconut milk. (See video at this link.)

Danielle Becht from West Bend, WI won $50 for this recipe and photo! Submit your recipes and photos here!

Turmeric Black Pepper Honey

Tumeric Black Pepper Honey
Recipe & Photo by Karen Kusener
Tumeric Black Pepper Honey

Servings: 10 - 12
Preparation Time: 5 Minutes

Ingredients:
6 Tablespoons raw honey
2 Tablespoons Gold Label or Pure Coconut oil*
2 Tablespoons turmeric powder
1 teaspoons ground black pepper

Directions:

In an 8-ounce (half-pint) jar with a lid, combine honey, coconut oil, turmeric powder, and black pepper and stir vigorously. Mix ingredients until well blended and smooth.

Cover with lid and keep at room temperature.

Can be used as a spread on crackers, bread, carrots, or apples. Another alternative is to dissolve 2 t. in one cup of hot water to make a tea.

This recipe could also be made with an immersion blender or in a blender if preferred.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Karen Kusener from Quincy, California won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Cinnamon Chia Banana Muffins

Gluten-Free Cinnamon Chia Banana Muffins
Recipe & Photo by Lydia Bryant
Gluten-Free Cinnamon Chia Banana Muffins

Servings: 12
Preparation Time: 30 min total

Ingredients:
1/2 cups coconut flour
2 tablespoons chia seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
2 tablespoons collagen powder
3 very ripe bananas
2 eggs
1/4 cup honey
2 tablespoons Gold Label or Pure Coconut oil*
1 teaspoon vanilla extract
1/4-1/3 cup shredded coconut and/or chopped walnuts or pecans (optional)

Directions:

Preheat oven to 350°

Line a muffin tin with baking cups.

Mix coconut flour, chia seeds, cinnamon, baking powder, baking soda, salt, and collagen powder together in a bowl.

Mash bananas thoroughly and beat together with eggs, honey,vanilla and coconut oil*.

Combine wet and dry ingredients and divide evenly among baking cups.

Bake for approximately 16-20 minutes, until they look set and a toothpick comes out clean.

Allow to cool slightly and serve warm with grass fed butter.

Keep well in an airtight container in the fridge, or freeze extras for later.

Great for school lunches! So delicious that you’ll need to make a bunch to have any extra though! 🙂

*Make sure your ingredients are room tempurature, add your coconut oil last, and combine well to avoid having your coconut oil solidifying.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Lydia Bryant from Salem, Virginia won $50 for this recipe and photo! Submit your recipes and photos here!

Sweet Potato Custard

Sweet Potato Custard
Recipe & Photo by Jake D’Amico

Sweet Potato Custard 

(dairy free, bake-free) 

 Ingredients

2 t. beef collagen peptides

2 t. beef gelatin

1/4 c. water

18 ounces of sweet potato puree

1/4 t. Himalayan salt

1/3 cup dark organic maple syrup

***OR*** 1/4 t. organic stevia powder*

1 T. cinnamon

1/8 t. cardamom

1/4 t. pumpkin pie spice

2 t. organic vanilla extract

1 drop clove essential oil (optional)

1/2 c. homemade coconut milk

3 T. Pure Coconut oil or **Gold Label 

Directions:

Put the collagen and gelatin into a small saucepan. Add the water, then wait for the collagen and gelatin to bloom. 

In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, vanilla, and clove to your food processor and blend until combined. 

Heat the gelatin, collagen, and water mixture, and stir until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on your food processor, and slowly add saucepan contents to the other ingredients and blend until completely smooth. Transfer to a glass baking dish and refrigerate. 

*To make this recipe refined sugar-free and/or Keto friendly use the Stevia powder listed above.

Find our homemade coconut milk recipe here.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Grass-Fed Beef Spaghetti

Grass-Fed Beef Spaghetti
Recipe & Photo by Sarah Shilhavy

3 tablespoons pure coconut oil or *Gold Label

1 tablespoon olive oil 

1/2 yellow onion, chopped

5 cloves garlic, minced

1 lb. Grass-Fed Ground Beef or Grass-Fed Ground Bison

Salt & pepper

Oregano 

Italian seasoning (optional)

30 oz tomato sauce (seasoned or unseasoned)

12-16 oz spaghetti noodles 

Parmesan cheese, grated

Heat oils in a large saucepan over medium heat. Add onion, garlic, sauté until onions are soft. Add beef, sauté until beef is mostly cooked but still pink.

Add seasoning and tomato sauce. Simmer over low heat for 30-60 minutes.

Cook noodles according to package instructions. Serve noodles with a giant spoonful of meat sauce and a generous helping of parmesan! 

To make this recipe gluten-free and/or dairy-free, use your favorite GF pasta, and omit or use your favorite dairy-free cheese.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars
Photo by Author

No-Bake Peanut Butter Chocolate Bars

Servings: 45 bars

Preparation Time: 20 minutes 

1/4 cup Gold Label Coconut Oil* or Pure Coconut Oil
1 cup organic creamy peanut butter
20 oz chocolate chips or chopped dark chocolate 
Dash of salt
1 tablespoon flax seeds
3 tablespoons chia seeds
3 1/2 cups organic old fashioned cups oats

Melt coconut oil on the stovetop over medium heat. Add peanut butter, chocolate, and salt. 

Remove from heat and add remaining ingredients. Mix well. Pour into a 9×13 glass pan and spread into bars. Chill in refrigerator until cold – about 10 minutes. 

Cut into squares and enjoy!

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Myra Turmenne from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!