Weekend Links


Links for this week:

The Filthy Shepherd @ Redemption Pictures

How Food Sensitivities Affect Behavior @ Wellness Mama

Ginger-Lemon Mocktail: The Perfect Summer Drink @ GNOWFGLINS

7 Invisible Benefits of Living Simply @ Be More with Less

A Way We Can Make Each Other Feel Safe @ (in)courage

Foolproof BBQ Chicken {Plus BBQ Sauce Recipe} @ The Nourishing Home

How do you find good friends? @ Money Saving Mom

Why Groups and Programs Struggle @ Mt. Hope Chronicles

How do you keep cool during the hot months of summer?

Pea Guacamole Dip Recipe: Guacamole That Stays Green!

Pea Guacamole Dip Recipe {Keeper of the Home}

By Andrea Green, Contributing Writer

The first time I made this pea guacamole dip recipe, I served it to my family without telling them what the secret ingredient was.

They could taste the avocado. They could taste the tomatoes. They could taste the cilantro.

NO ONE detected the peas!

On my honor. This guacamole tastes like the real deal.

So why add peas to guacamole? They certainly aren’t a traditional ingredient.

The benefit to adding peas to guacamole is it will keep the guacamole looking bright and green overnight.

Think of the possibilities!

You can now include guacamole in a picnic lunch and not worry about it browning before it is time to serve it.

Or, make pea guacamole dip the night before to add to brown bag lunches the next day. It makes for a tasty dip for carrots and red peppers.

Preparing your peas

Now, this recipe calls for peas that are blanched. If you have never blanched peas before, it is quite simple. Boil the peas for 3 to 5 minutes, or until they turn bright green. Then, drain them and immediately plunge them into ice water.

You’ll see here how I sink a strainer into the ice water making it easy to drain the peas.

Pea Guacamole Dip Recipe {Keeper of the Home}

The second trick to this pea guacamole dip recipe is to run the peas and avocado through the food processor longer than you may think is necessary. The pea skins are hard to get smooth. Keep testing it until you get close to smooth.

It isn’t necessary to get it completely smooth. Once you add the other ingredients, it gets chunky anyway.

Pea Guacamole Dip Recipe
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  1. 1 cup frozen peas
  2. 2 avocados
  3. 1 ripe tomato, chopped
  4. 1/4 cup red onion, chopped
  5. 2 tablespoons lime juice
  6. sea salt to taste
  7. chopped cilantro to taste
  8. optional: 1 small jalapeno, finely diced
  1. Add peas to boiling water and boil 3 to 5 minutes, or until bright green.
  2. Drain peas and immediately plunge them into a bowl of ice water.
  3. Add the avocados and peas to the work bowl of a food processor and run until relatively smooth.
  4. Stir in tomato, red onion, lime juice and jalapeno if using.
  5. Taste and add salt to taste.
Keeper of the Home http://www.keeperofthehome.org/wp/
Your guacamole is ready to serve. It is perfect on Mexican Meatloaf with Guacamole Frosting or Lime Baked Tortilla Chips.

Disclosure: This post contains affiliate links. When you buy through our links, you help to support this site (at no extra cost to yourself!), so thanks!

Stocking Your Summer Medicine Cabinet (Plus 23 recipes)

Stocking Your Summer Medicine Cabinet {Keeper of the Home}

By Jami Leigh, Contributing Writer

As I scroll through my Pinterest board for home remedies, most of the things I see are flu remedies and cough medicine. While you might need these during the summer, it’s more likely that you will be hunting for bug bite spray, poison ivy salve, and sun burn relief.

I decided I needed to update my board (and my medicine cabinet) with all my favorite summer home remedies and recipes. I encourage you to pin these recipes and remedies and even make some of them now, before you need them.

Summertime means fun adventures outside and if you have kids, that means lots of boo boos including bug bites, sunburns, scrapes, bumps, poison oak, bee stings, and more. Don’t wait until you get home from a long day at the beach – your entire family sun-burnt and exhausted – and try to figure out a natural, home remedy to soothe the pain. Stock your summer medicine cabinet now.

My advice is to order the ingredients and make a few of these ahead of time so you have them on hand to grab at a moment’s notice. Here’s my guide if you need baby steps for stocking a natural medicine cabinet (including where to buy ingredients).

Dealing with Pests and Bugs

Bugs and their bites are a common problem through summer. The easiest way to deal with these pests is to avoid them in the first place with recipes below, but you might find yourself having to deal with bites!

Indoor/Outdoor Homemade Bug Spray by Your Thriving Home

Essential Oil Insect Repellent Spray by Tasty-Yummies

Homemade, Natural Bug-Spray Recipes by Wellness Mama

Natural Insect repellent Lotion Bars by Thursamaday

Dealing with the Sun

Choosing which sunscreen to use is a big deal as most commercial sunscreens are full of harmful chemicals and can cause more damage than good. But avoiding sunburn is also really important so here are a few natural, homemade sunscreens to try or whip up a batch of sunburn relief if you need.

Homemade Non-Toxic Sunscreen Lotion Bars by Homemade Mommy

Make Your Own Sunscreen Lotion by Keeper of the Home

Natural Shea Butter Sunscreen by Day2Day Joys

Herbal Remedies for Sunburns by Keeper of the Home

DIY Sunburn Relief Spray by Modern Wellness

The Best Natural Sunburn Cream by Modern Wellness

Treating Bee Stings & Bug Bites

Ouch! Bee stings can ruin a great trip to the park and mosquito bites can ruin your camping trip. Have these remedies on hand to quickly help heal the pain and get your family back to fun this summer!

Activated Charcoal for Bug Bites and Other Itchy Situations by Crunchy Betty

How to Treat Bug Bites Naturally by Keeper of the Home

Bug Bite Relief Stick by Live in Art

20 Natural Bug Bite Remedies by One Part Sunshine

Herbal Bee Sting Paste by Keeper of the Home

Dealing with Allergies

Hopefully you are getting over seasonal allergies, but if you are still battling pesky allergies, here are some great natural remedies to try!

Say Goodbye to Allergies with Raw Local Honey by Simply Rebekah

The Ultimate Guide for Dealing with Allergies Naturally by Common Sense Home

Treating Allergies with Essential Oils by The Encouraging Home

How to Treat Seasonal Allergies Naturally and Without Medications by Nourished for Free

Other Essentials for Summer

Here are some other things that you might be really happy to have this summer in your natural medicine cabinet!

Homemade Natural Chapstick (better than Burt’s Bees) by Young Wife’s Guide

Simple Summer Skin Refreshers by Keeper of the Home

Homemade Daily Facial Moisturizer + SPF by Homemade Mommy

Homemade Calamine Lotion by Nourishing Joy

You might also want to check out our suggestions for what to include in a simple, summer first aid kit!

Frozen Banana Bites: The Perfect Summertime Treat!

Frozen Banana Bites {Keeper of the Home}

By Kelly Smith, Contributing Writer

In just a few more days, summer will officially arrive, and we simply cannot wait! In anticipation of “no more pencils, no more books” … we’ve already dusted off the ice cream maker and of course, our ice pop molds.

That’s because making homemade frozen treats is one of my family’s favorite summertime traditions. In fact, the ice cream man has given up on visiting our neighborhood since my boys and I whip up a never-ending supply of delicious ice pops and other frozen concoctions that keep us (and their friends) well supplied. Besides, making your own frozen treats isn’t just FUN – it’s economical and healthier too!

The good news is, you really don’t have to invest in a fancy ice cream maker or even ice pop molds to enjoy a refreshing frozen treat. One of our favorite super-duper easy frozen treats are these incredible frozen banana bites from my FREE “Healthy Ice Pops & Frozen Treats” eBook.

Made with fresh banana slices, a dab of nut butter and homemade chocolate hard shell, these little bite-sized gems take only minutes to make and seconds to eat. (Warning: It’s impossible to eat just one!)

How to Make Frozen Banana Bites

Frozen Banana Bites {Keeper of the Home}

Step One

Peel and cut 3 to 4 large bananas into thick slices. Add a dab of nut butter (or sunflower seed butter) to the center to create a banana nut butter sandwich. Then, place them on a parchment lined baking sheet. Once you’ve finished assembling your banana sandwiches, place the baking sheet in the freezer for 1 to 2 hours, until the banana sandwiches are frozen solid.

Step Two

Make homemade chocolate hard shell, following the recipe below. Allow it to cool on the counter while your banana sandwiches are freezing. Go do something fun while you wait, like make some more ice pops – here are a few great recipes that will definitely keep that ice cream man at bay.

Frozen Banana Bites {Keeper of the Home}

Step Three

Once your banana sandwiches are frozen, place a toothpick into the center and use it to dip them into the homemade chocolate hard shell. Hold the frozen banana bite over the dish to allow the excess chocolate to run off. Then transfer back to the parchment lined sheet to finish hardening.

Frozen Banana Bites {Keeper of the Home}

Step Four

Enjoy! You can gobble up your frozen banana bites right away, or save them for later. If you opt to save them for later, place the baking sheet full of chocolate-dipped banana bites back into the freezer. Once they’re frozen solid, you can transfer them to a freezer safe container. Be sure to remove the toothpicks if serving to small children.

Frozen Banana Bites {Keeper of the Home}

Homemade Chocolate Hard Shell

Recipe courtesy of the Healthy Ice Pops & Frozen Treats eBook


• 1 1/2 cups semi-sweet, fair-trade chocolate chips
• 1/3 cup coconut oil
• 1/2 teaspoon vanilla extract


1. In a small saucepan over low heat, melt the coconut oil and chocolate chips, while stirring constantly.
2. Remove from heat and stir in the vanilla.
3. Transfer the chocolate mixture to a small glass dish. If using the chocolate hard shell for dipping fruit, be sure that the dish is deep enough to allow you to completely cover the fruit.
4. Allow the chocolate to cool to room temperature before using, then dip away and enjoy!

Frozen Banana Bites {Keeper of the Home}

Looking for more delicious ways to use this easy and scrumptious chocolate hard shell topping?

• Drizzle it on top of homemade vanilla ice cream or homemade custard and top with nuts for a yummy ice cream parfait.
• Or drizzle it on top of a luscious ice cream concoction like strawberry goat cheese ice cream and top with sliced strawberries.
• Use it as a decadent fruit dip for your favorite summertime party trays.
• Or go ultra-fancy and make irresistible Blackberry Bon Bons.

And … you can discover even more fun ways we use homemade chocolate hard shell to create a whole host of frozen ice pop treats by grabbing your free copy of Healthy Ice Pops & Frozen Treats.” Have a happy & delicious summer!

Do you and your kids enjoy making homemade frozen treats? If so, what are your favorites?

Disclosure: This post contains affiliate links.

Weekend Links


Links for this week:

Dads Aren’t Dumb @ Shauna Niequist

11 strategies for a morning routine (when you can NOT wake up before the kids) @ The Art of Simple

Probiotic Powerhouse Popsicles @ The Humbled Homemaker

Why the World Needs the Makers to Say No Boldly @ Nesting Place

Happiness Versus Joy and Why We Choose Happy Too @ Life Your Way

Gluten-Free Vietnamese Spring Rolls with Paleo Satay Sauce @ Food Renegade

Coffee with Osama @ Shaun Groves

Concerned About a Lifetime of Unhealthy Product Choices? @ Accidentally Green


A fun writing tool for your kids this summer

Since we’re still keeping up with a bit of school this summer, I thought I’d share something we’re using right now. Whether you’re a homeschooler or your kids are on summer break from public/private school, keeping them writing over the summer holidays is a really good idea.

To keep things light and fun, we’re using this ebook from my friend Tsh at The Art of Simple. It gives kids a bit more insight into the different parts of a story, and what makes a good one. Then it gives 10 story prompts that you could use over 10 weeks (or just at your child’s own pace), with questions to help them think through their characters, setting, plot, conflict and resolution, etc.

My 9 year old, Abbie, is using it right now. She’s currently writing a story about a girl named Julia who goes on a bike ride one day, when her bike suddenly develops a mind of its own and leads her to discover a secret river that she didn’t know existed in her own backyard. Fun, huh?

The ebook is just $4 and comes with all the printable pages you need to create a journal or writing binder, so I love how it’s all just ready for me to use. It’s called A Summer of Stories and you can grab yours here.

How do you keep your kids entertained during the long, summer months?

Eggplant Cannelloni {Grain Free Recipe}

Eggplant Cannelloni {Grain Free} :: Keeper of the Home

Guest post by Dena Norton

What’s the first recipe that comes to mind when you hear the word “eggplant”?

Eggplant Parmesan, right?

And what’s the second?

Most of us draw a blank on that one.

Well, today I hope to change that. Eggplants hit peak season in the summer and early fall, so now is the perfect time to grab a couple on your next trip to the store or farmer’s market and try something new!

I’m a huge fan of Eggplant Parmesan, but this Eggplant Cannelloni rivals that classic favorite. It all started when my husband and I snuck away to a little Italian bistro for a rare date night not long ago, and I unsuspectingly ordered something similar. Between the eggplant, two types of cheese, and a creamy marinara, I knew from just reading the menu description that I’d like it.

But, let me tell you, I didn’t just like it – I loved it! I was mmm-ing and ohh-ing my way through every last bite…kind of embarrassing, really. As we exited the restaurant, I announced to my husband, “I’m SO trying that at home!”

So I did…and we loved it…and today I’m sharing it with you!

Eggplant Cannelloni {Grain Free} 3

It’s such fun to discover new ways to enjoy the foods God so wonderfully created and gave to us, isn’t it?

This dish is far from “light” with the cheeses and sausage, but it’s flavors are so rich that just two small cannelloni (or one large one if using large eggplants) will satisfy. Pair it with a large salad and you’re golden.

Before we get to the recipe, here’s a quick look at the nutritional value of eggplants, and a few tips on selecting and preparing this lesser-used vegetable:


Eggplants are a great source of fiber and vitamin B1, but also contain smaller amounts of a broad range of other nutrients such as B6, folate, vitamin K and potassium. (Source)


Phytonutrients, especially in the skin, have antioxidant activity as well as brain-protective effects. (Source)

Preliminary studies indicate possible anti-cancer effects as well! (Source)

Eggplants are members of the nightshade family, along with tomatoes, potatoes, peppers, and goji berries. Some individuals are sensitive to nightshades and may experience increased pain and inflammation when they consume them. (Source)

Selection and Preparation

Choose those with a firm, smooth skin and green stem and cap.

Larger eggplants typically have a more bitter flavor; slicing, sprinkling with salt, and allowing to rest for a half-hour prior to preparation can help offset any bitterness.

Store whole eggplant in the crisper without too much crowding since their sensitive skin bruises easily.

Now, for the recipe…

These Eggplant Cannelloni do require a few steps, but they’re completely worth it. I promise.

They could also easily be made vegetarian by simply omitting the Italian sausage – and, in fact, the version I was served at the restaurant was meatless and was wonderful.

They’re also grain-free, which makes lots of people happy these days.

Eggplant Cannelloni {Grain Free}

Eggplant Cannelloni {Grain Free with Vegetarian Option}

(Serves 4)


3 to 4 small eggplants (or 1 to 2 large*), sliced lengthwise into 1/4″ thick slices (discard the 2 outermost slices)

3 Tbsp. butter, melted

Sea salt

6 oz. Italian sausage, casings removed (omit for Vegetarian option)

12 oz. homemade or jarred marinara sauce

1 1/2 tsp. each: fresh thyme and oregano (or 1/2 tsp dried)

4 large leaves fresh basil, chopped (or 1 Tbsp. dried)

4 oz. whole milk mozzarella cheese, grated or chopped into small pieces

6 oz. whole milk ricotta cheese

6 Tbsp. grated Parmesan cheese, divided

Sea salt and fresh ground pepper to taste

2 to 4 Tbsp. heavy cream, to taste

Italian Parsley for garnish (optional)


Preheat oven to 450 degrees.

Brush both sides of each eggplant slice with melted butter, then sprinkle sea salt evenly over all.

Bake in a single layer on 2 parchment-lined pans for 8 to 10 minutes. Turn each slice over and return to oven for another 6 to 8 minutes, or until soft but still able to hold together when lifted from the pan. After removing cooked eggplant from the oven, turn the heat down to 350 degrees.

While eggplant slices are baking, brown the sausage over medium high heat. Once browned, turn heat to low and add marinara, thyme, oregano, and basil, stirring until heated through. Add cream, give it all a good stir, and remove from the heat until ready to assemble cannelloni.

In a mixing bowl, mix together the mozzarella, ricotta, and 2 Tbsp. of Parmesan. Season with sea salt and black pepper to taste.

Ladle enough creamy marinara sauce into a small casserole dish (or 4 personal size stone bakers) to cover the bottom. (The remainder will be poured over the rolled cannelloni.)

To assemble the cannelloni, place a large spoonful of cheese mixture at one end of an eggplant slice, then roll end to end. Place each rolled cannelloni in the casserole dish or baker.

Once all eggplant slices are rolled and in the dish, ladle the remaining sauce evenly over the top of all. Sprinkle with remaining 4 Tbsp. Parmesan cheese.

Bake uncovered for 15 to 20 minutes, or until sauce begins to bubble.

Garnish with a sprig of Italian parsley and serve immediately.

*Note: If using larger eggplants, consider slicing, laying out in a single layer and sprinkling with sea salt about a half hour before using them. This will reduce any bitterness.


Do you have a favorite eggplant recipe or tips for selecting the perfect eggplant?

Simple Summer Salad Recipes {& Vinaigrette Dressings}

Simple Summer Salad Combinations and Vinaigrette Dressings {Keeper of the Home}
Guest Post by Marci Ferrell

I do enjoy summertime with the abundance of fresh produce whether through a home garden,  CSA, farmer’s markets or your local grocery store.  I didn’t used to be a salad lover but it could be because a salad used to consist of head lettuce and ranch dressing.  Not too healthy or tantalizing on the taste buds.

Since being captivated by real food and love for a good salad with a tasty homemade dressing, salads have become a staple on the dinner table. (They sometimes make an appearance for lunch, too!).

Simple summer meal

Salads are a great addition to a summer dinner as they simplify and complete it.  With a simple protein served on the side and some fresh bread, you can have a complete meal without heating up the house and clean up is quick.  Top your salad directly with cooked beef, chicken, tuna, shrimp or even beans (kidney beans are yummy) for a meal all in one.

Greens storage tips

Wash and store your greens as soon as you get home with them.  Make sure you remove as much of the water as possible.  Using a salad spinner makes this task almost effortless.

Store your greens in a large bowl with a paper towel on top of them to absorb moisture.  They should last up to ten days depending on the freshness of the greens.

Salad combinations

There are no measurements below but just fresh ingredients and you can put them together as is or use the combinations as a base to create your own original salads.

Our Favorite House Veggie Salad

Add a protein and bread for a complete meal; top with Oil & Vinegar House Dressing

Washed and mixed greens
Halved grape tomatoes
Red onion slices
Cucumber slices
Pepper slices
Carrot slices

Quick Weeknight Salad

Top with Oil & Vinegar House Dressing

Washed and mixed greens
Broccoli cole slaw mix (Mann’s is a brand at our local stores in the produce section)

Simple Summer Salad Combinations and Vinaigrette Dressings {Keeper of the Home}

Summer House Salad

(adapted from my friend Vicki’s recipe)
Top with Sweet Oil & Vinaigrette

Washed and mixed greens (baby spinach is a great option)
Sliced strawberries
Mandarin orange slices (optional)
Chopped pecans or walnuts
Feta cheese crumbles

Simple Tomato Salad

Layer on a  beautiful platter and drizzle with olive oil & balsamic vinegar

Sliced tomatoes
Fresh minced garlic
Sliced red onions
Crumbled feta cheese or shredded parmesan
Salt and pepper to taste

Corn & Tomato Salad

Top with Oil & Vinegar House Dressing

1 ear of corn per person (cooked and off the cob)
Halved grape or cherry tomatoes (or diced whole tomatoes)
Diced red onion
Fresh basil
Salt & pepper to taste

Mix together and add your favorite oil and vinegar dressing combination.  I use our family house dressing on this one and make it several hours ahead so the flavors can blend together.

Simple Summer Salad Combinations and Vinaigrette Dressings {Keeper of the Home}

Salad Dressings

A tasty dressing makes the salad so I encourage you to get creative in your dressing recipe.  A basic olive oil and vinegar dressing is composed of usually 2 parts oil to 1 part vinegar.  By adding your own unique combinations of spices and herbs you can have a different dressing every week.

You can keep a basic vinaigrette dressing in your fridge for up to two weeks. When you add fresh garlic or shallots you will want to use the dressing up within a week.  

You do not need a fancy salad dressing shaker; a simple mason jar works well.  Below is a basic oil and vinegar dressing along with our family’s “house” dressing.  I encourage you to try different herbs and other additions to change the flavor depending on what type of salad you are serving.

Greens like arugula may need a bit of honey or maple syrup to sweeten them or mild butter lettuce does better with 3 parts oil to 1 part vinegar.  Taste test your greens with the dressing by dipping a leaf in and seeing how the flavors work together and then adjust accordingly.

Any of the recipes below can be but in half.  Blend together in your favorite salad dressing container.

Basic Oil & Vinegar Dressing

1 cup olive oil
1/2 cup vinegar (apple cider or balsamic are usually my options)
salt & pepper to taste

Oil & Vinegar House Dressing

1 cup olive oil
1/2 cup apple cider vinegar
1 teaspoon Italian seasoning (you can get creative here)
1 teaspoon onion powder (optional)
1 teaspoon sea salt
2 tablespoons mustard of your choice (honey mustard is a favorite)
3 cloves minced garlic

Sweet Oil & Vinaigrette

We use this recipe on the Summer House Salad

1 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon honey or maple syrup

Simple Summer Salad Combinations and Vinaigrette Dressings {Keeper of the Home}

Beautiful presentation

Make sure you mix your salads in a big bowl with room to toss and then place in your serving bowl.  For a salad with greens, I usually serve the dressing on the side and let each guest add their own dressing to their salad.  You can toss them with the dressing but do it just before serving so the greens don’t wilt.

Keep some pretty veggies or sliced fruits aside to top after you’ve tossed the salad for a pretty presentation.

What are your favorite summer salad combinations?  Do you have a favorite oil & vinegar dressing combination?  

Marci is a lover of the Lord Jesus Christ, married to her sweetheart Doug for over 28 years, mother, mother-in-law, and grandmother.  She is here by God’s grace and overwhelmed by His kindness in redeeming her as His daughter.  Loving her husband, children and grandchildren, reading, sharing my faith, home keeping, cooking, sidewalk counseling, feeding lots of people and making lists are some of her favorite pastimes. You can find her sharing at Thankful Homemaker, Facebook and Pinterest on celebrating the joy, freedom and beauty of being a wife, mother and homemaker.  

A Month of Smoothies — 31 Recipe Links to Keep You Happily Slurping All Summer

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Image by Miriam

Our blender sees a lot of action once the warm weather hits.

We’re smoothie fiends all year long, but our cravings go into overdrive during summer. For my family, there is nothing like a frosty glass of something smooth and sweet, not to mention how easy it is to use smoothies to add superfoods into our diet.

I aim to always keep several types of frozen fruit, as well as fresh fruit, kefir or yogurt or coconut milk, greens (fresh and dried), and other smoothie ingredients like nut butter, cocoa powder, matcha (green tea powder – I learned to love this when we lived in Japan and its extremely high in antioxidants), etc. at the ready.

In fact, each summer we buy berries and tree fruit locally and freeze it, aiming for at least 150-200 lbs so that it lasts us all the way until the next summer. It takes a lot of work, but it’s so worth it because of the excellent quality of the fruit, the fact that I can usually buy it from no or low spray farms, I’m supporting local growers, and it’s far cheaper than buying them from the grocery store all winter.

One thing I’ve noticed is that I sometimes get in a smoothie rut. I’ll make the same variations like strawberry/blueberry/banana, blueberry green tea, healthy coffee “fraps”, berries with greens, and mango with some type of berries or banana, over and over again. Sometimes I branch out and add in pineapple, blackberries, raspberries, oranges, nut butter, etc. but I’m not always as creative as I wish I was.

To challenge myself, I decided to come up with a list of 31 smoothie recipes I’d like to try this summer.

Knowing how many of my readers are also smoothie fans, I thought you’d enjoy my list. Go ahead and pin this post full of recipe links, so that when you hit that rut like I do, you’ll have new recipes to try!

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Bountiful Berries

Pomberry Smoothie @ Tradishen

Simple Blueberry Smoothie @ Kleinworth & Co.

Raspberry Coconut Smoothie @ creme de la crumb

Healthy Cranberry Orange Smoothie @ Frugal Granola

Strawberry Watermelon Slushies @ Live Renewed (pictured above)

Strawberry Pineapple Smoothie @ Six Sisters’ Stuff

Blueberry Banana Green Tea Smoothie @ The Humbled Homemaker

Green Tea Berry Smoothies @ A Delightful Home

The Unexpected (but surprisingly good)

Apple Pie Smoothie @ Kitchen Stewardship

Maca Matcha Magic Green Smoothie @ The Soulful Spoon

Brain Power Smoothie (Blueberry Avocado) @Gimme Some Oven

Make-Ahead Oatmeal Smoothies @ The Yummy Life

Applecado Smoothie @ Keeper of the Home

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Better Than a Pina Colada

Pineapple, Banana & Coconut Smoothie @ Make and Takes

Cherry Mango Water Kefir Smoothie @ The Humbled Homemaker

Pink Mango Chia Smoothie @ Just Making Noise (pictured above)

Mango Orange Smoothie @ The Nourishing Gourmet

Ain’t No Dairy Here

Walnut Date Smoothie @ Aida Mollenkamp

Pumpkin Cream Smoothie @ The Humbled Homemaker

Orange Creamsicle Smoothie @ Red and Honey (no dairy)

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Superfood & Greens

Orange Pineapple Green Smoothie @ Tradishen

Power House Kefir Smoothie @ My Humble Kitchen (pictured above)

Super Food Smoothie @ Tradishen

How to Make Delicious Green Smoothies @ Live Renewed

Tropical, Berry-liscious and Go Green Smoothies @ The Nourishing Home

Get Your Protein In

Spiced Banana-Nut Smoothie with Blackstrap Molasses @ Tradishen

Chocolate Hazlenut Banana Smoothie @ The Nourishing Gourmet

Nut Butter, Banana Smoothie (Protein Rich, Easily Dairy Free) @ The Nourishing Gourmet

Creamy Clementine Smoothie @ The Humbled Homemaker

Indulge Your Chocolate Cravings

Raspberry Banana & Dark Chocolate Chip Sweetheart Smoothie @ Uncommon Designs

Chocolate Hazlenut Banana Smoothie @ The Nourishing Gourmet

And continuing on with the chocolate, let’s indulge a little more.

This recipe is used by permission from the new book “Best 100 Juices for Kids” by Jessica Fisher. I received the book a couple months back and now that we’ve hit hot weather, it’s been getting a lot of use (confession – pages in my smoothie section have gotten sticky, which is usually a sign that a recipe book is a good one).

Beyond smoothies, the book includes about 70 juice recipes, 45 fruit-based and 25 veggie-based. They’re made using a juicer, but it doesn’t have to be a fancy one (and summer time is the perfect time to score a juicer at a garage sale!). Our family particularly liked “The Produce Basket” juice, with pears, lemon, lime, apple, carrot, beets and oranges. Pink, sweet, and bursting with flavor.

Though we don’t drink juice frequently, when we do, we prefer to make it fresh ourselves, with no additives, colors, or sweeteners of any kind. Plus, it’s a great way to get veggies into the mix, as they blend nicely in with fruits. A standard in our house is apple, carrots and beets. We also love to make fresh “lemonade” by juicing lemons together with apples for a sweet but tart combination with zero sugar.

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Chocolate & Banana Nut Butter Blast

Used with permission from “Best 100 Juices for Kids” by Jessica Fisher

Stephanie’s note: When I made this for my kids and I, just as a small afternoon snack, I doubled the recipe and used half fresh banana and half frozen, because we like our smoothies really cold. For the 5 of us (hungry mama plus four hungrier kids), tripling it would have been better, although it is more filling than you expect it to be because of the nut butter. But when it’s chocolate and peanut butter together? I think there’s always room for more. :)

  • 1 cup crushed ice
  • 1 small banana, broken into chunks
  • 1/2 cup milk (I use whole, raw milk)
  • 1 Tbsp. unsweetened cocoa powder (why we choose fair trade)
  • 1 Tbsp. unsweetened peanut butter (or other nut/seed butter of your choice)

1. Place the ice, banana, milk, cocoa powder, and nut or seed butter in the blender.

2. Blend until very smoothie (ours had a nice, thick, frosty sort of texture).

A Month of Smoothies -- 31 Recipe Links to Keep You Happily Slurping All Summer - Keeper of the Home

Image by Miriam

Planning to make lots of smoothies this summer? Here are some other resources I like:

High Protein, No Powder – This ebook has excellent recipes for making both smoothies and bars that are high in protein, but without using protein powder. Whole foods only!

Smoothie freezer packs – Such a great idea to make smoothies even faster and more convenient! Stacy also shared her method of doing this here.

Vitamix – The blender I’ve been using for 8 years and am still in love with. In case you were wondering, this is what I recommend if you’re in the market for a new one. It has a fantastic warranty and just keeps on ticking no matter how much you use and abuse it. We use it multiple times per day and it’s still working amazingly.

Smoothie Pinterest board – I’ve started pinning smoothie recipes since summer began. Follow along!

Free Smoothie eBook – From my friend Erin at The Humbled Homemaker, you can get her free smoothie ebook when you subscribe.

Totally Primal Smoothies – This ebook is just 95 cents, and includes 150 smoothie recipes, all paleo-friendly, but more than that, they’re just made with healthy, real foods.

Got a smoothie recipe you LOVE? Share it with us in the comments!

Disclosure: This post includes affiliate links. Thanks for your support of this site!

Raspberry Coconut Popsicle Recipe

Raspberry Coconut Popsicle {keeperofthehome.org}

By Leigh Ann Dutton, Contributing Writer

Go with me here. It’s a sticky kind of hot outside. Your t-shirt clings to your skin. The air is so thick you don’t just breathe the air, you eat it, chew it really. Sweat rolls down your spine, and you crave something sweet and refreshing – like a popsicle. 

If you’re 8, then you don’t care what’s in the popsicle. You just know it will taste so good, make your tongue turn a fiery red or orange or purple, and get you nice and sticky to the point you know Mom will let you play in the sprinkler to get clean.

But if you’re mom, then you know the popsicles you get from the local grocery aisle are laden with high fructose corn syrup, food colorings, and other unmentionables. The organic kind will cost you an arm and a leg, and quite frankly, you’re still not 100% sure what’s in them.

What’s a mom to do?


Make your own homemade popsicles!

Homemade popsicles are so easy to make, and there are ideas galore! 

If you make smoothies, then you can make homemade popsicles. Just about any smoothie can be turned into a popsicle just by popping it into a mold!

Plus homemade popsicles are a great way to keep cool and stay hydrated during the hot, summer days.

Personally, I love adding popsicles to my healthy snack list during the summer. With a busy toddler and baby, I love knowing that I can hand one of these sweet treats to either of my children and feel good about what they are eating.

Recently, my toddler and I spent some time in the kitchen creating a brand new homemade popsicle recipe together.

Today, I’m going to share with you our Raspberry Coconut Popsicle recipe. This popsicle is so yummy even the neighborhood children started asking for them!

Raspberry Coconut Popsicle {keeperofthehome.org}

Raspberry Coconut Popsicle Recipe


  • 1 cup frozen (or fresh) raspberries
  • 1/2 cup frozen (or fresh) peaches
  • 1/4 cup coconut flakes
  • 1.5 to 2 cups coconut water
  • 2 tablespoons sugar
  • 2 tablespoons chia seeds
  • juice from 1/2 a lemon


Blend all the ingredients in a blender until smooth.

If you’re using fresh fruit, consider adding some ice to thicken your concoction just a little bit.

Pour your mixture into popsicle molds and freeze.

A little tip: When you’re ready to pull the popsicles out of the molds, then just run a little hot water over the mold to loosen the popsicle. Give it a little wiggle and gentle pull. Pop! Out comes your popsicle!


What’s your favorite homemade popsicle recipe to make?



Weekend Links


Links for this week:

Show 223…Entrefamily: Stephanie Langford @ The Sociable Homeschooler (This is a follow-up podcast interview that Stephanie did discussing many topics, including her trip around the world last year with her family!)

Is It Worth It? @ Inspired to Action

No Excuses: Minimalism with Kids @ zenhabits (You can also read about Stephanie’s experiences with raising kids without all the clutter.)

How to Section Citrus Fruit {Easy Citrus Salad} @ The Nourishing Home

Why every mother needs to learn to say, “I’m sorry” @ Lisa-Jo Baker

On the Flip Side of Love @ (in)courage

Mediterranean Potato Salad @ Simply Recipes

I’m Their Second Mother @ The Better Mom

When a Healthy Diet Doesn’t Translate into a Healthy Baby @ The Nourishing Gourmet

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What flowers are growing in your garden?