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 beef or bison, ground
1--3 ounces grass-fed beef pepperoni 
16 ounces pasta
1 teaspoon Himalayan Pink Salt 
25 ounces of spaghetti sauce
12 ounces filtered water 
4 ounces raw cheddar cheese, shredded 
4 ounces Parmesan cheese, shredded


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

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

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

Place the lid on the Instant Pot, making sure the 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 the Parmesan and cheddar cheese, and stir well before serving.  



Directions (Stovetop):
Brown the meat in a large saucepan on medium-high in the coconut oil.

Remove the meat, add more oil if needed, and sauté optional vegetables until tender. Return the meat to the saucepan. 

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

In a separate pot, cook the noodles according to package directions (using the amounts of water and salt directed). Omit the water and salt from the ingredients list above. 

Drain and add to the saucepan with the other ingredients. 

Stir well, add both cheeses, and enjoy!


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

Sweet Potato Custard 

(dairy free, bake-free) 

 Ingredients:

2 teaspoons beef collagen peptides

2 teaspoons beef gelatin

1/4 cup water

18 ounces of sweet potato puree

1/4 teaspoon Himalayan Salt

1/3 cup dark maple syrup or 1/4 teaspoon organic stevia powder*

1 tablespoon cinnamon

1/8 teaspoon cardamom

1/4 teaspoon pumpkin pie spice

2 teaspoons organic vanilla extract

1/2 cup homemade coconut milk

3 tablespoons 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, and vanilla to the food processor and blend until combined. 

Heat the gelatin, collagen, and water mixture, stirring 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 the food processor and slowly add the saucepan contents to the other ingredients. 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!

Coconut Peanut Butter Fudge

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Ingredients:

Peanut Butter Layer:

• 1/2 cup creamy peanut butter
• 3 tablespoons butter
• 1/4 cup honey
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 1 pound cane sugar, powdered (I use Magic Bullet)
• 1/2 cup powdered milk

Chocolate Layer:

• 2/3 cup homemade coconut milk
• 6 ounces semisweet or dark chocolate chips

Glaze:

• 1/2 cup cane sugar, powdered (I use Magic Bullet)
• 1 tablespoon butter, melted
• 2 teaspoons homemade coconut milk
• 1/2–1 teaspoon water, as needed

Garnish:

• 1/3 cup unsalted peanuts, coarsely chopped

Directions:

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper. Lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat peanut butter and butter together in a medium-size saucepan over low heat until melted. Stir in honey, water, and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with your hands, if necessary. Turn into the prepared pan and pat firmly to evenly cover bottom of the pan. Let cool, then score the top with a fork.

Chocolate Layer:

Heat the cream in small saucepan over low heat just until tiny bubbles appear around edge of the pan. Remove from heat. Add chocolate chips, and let stand for about 30 seconds. Stir until smooth. Pour chocolate over the peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir powdered cane sugar, melted butter, coconut milk, and water (if needed) together in a small bowl. For best results, use an offset spatula to carefully spread the glaze over the top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift the fudge out of the pan and carefully remove the waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

Sheri from Avon, IN, won $50 for this recipe and photo! Submit your recipes and photos here!