Recipes

“Cheesy” Sausage Stuffed Jalapenos {Paleo, Keto, & Whole30}

January 11, 2019

One of my husband’s favorite appetizers is cream cheese stuffed jalapenos wrapped in bacon. This is my healthy (dairy-free) ode to those!

There is no bacon in these, but feel free to wrap them in bacon too!

…if your heart so desires!

Simply filling these with this sausage and “cheese” mixture was more my style. I love some good sausage!

Sometimes, bacon wrapped things just don’t get crispy enough for my liking.

I’d rather just eat the side of crispy bacon!

If you’re serving more than 3-4 people, you may want to double up this recipe. They can go quick! (if you’ve noticed, I’m keeping this post short and direct. Who usually reads a food blogger’s ramblings up in this section?)

Don’t forget to save this recipe and pin it to your Pinterest board for later!

For more healthy appetizers check out Chicken Tenders from Our Oily House and Garlic Green Olive Hummus from The Radiant Chef!

Print Recipe
 Whole30 "Cheesy" Sausage Stuffed Jalapenos
Prep Time 5 minutes
Cook Time 35 minutes
Servings
halves
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
halves
Ingredients
Instructions
  1. In a saute pan over medium heat, brown sausage with minced onions. Be sure to break it up into very small crumbles.
  2. Preheat oven to 450 degrees.
  3. While the sausage is browning, in a food processor or high-powered blender, combine the cashews, cauliflower rice, Nutpods, and seasonings until extremely smooth. You may have to stop the blender/food processor and scrape down the sides a few times.
  4. Once the sausage is browned, add the cashew mixture and cook for 1-2 minutes until very thick.
  5. Taste test and see if it needs more salt.
  6. Scoop 1-2 tbsp of filling into each jalapeno half. I'm usually able to fit 2 heaping tbsp in each half. If the jalapenos are TOO big, they'll be more flimsy once they're cooked.
  7. Arrange the jalapenos onto a lined baking sheet and bake for 12 minutes.
  8. After 12 minutes, remove from the oven, spray the tops with avocado/coconut oil, and bake for another 12-13 minutes until browned and slightly crispy on top.**
  9. Allow to cool for 3-5 minutes in order to set up slightly and make handling easier. (...if you can wait that long!)
Recipe Notes

*I like to use the 10 oz steamer microwaveable bags of organic cauliflower rice (from Walmart). We eat this at least every other night. So I use about 1/2 of a bag for this recipe and save the rest for leftovers the next day. OR double this batch and use up the whole bag! 

**You can omit the spray, if you don't have any. I just like how it helps it get a little extra crispy in the oven!

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Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

January 10, 2019

YUM.

When I see Broccoli Cheddar soup on any menu, it’s always a solid – “YES, PLEASE” from me. I used to make the dairy-packed, cheesy pot of gold all of the time, but after my husband and I discovered his dairy-intolerance, it wasn’t a staple in our house anymore.

Until this recipe.

This Whole30 Panera-Copycat Broccoli Cheddar is about as close as you can get to the real deal. If you’re making it in the instant pot, it cooks in MINUTES.

It couldn’t be easier!

Don’t forget to pin this recipe on Pinterest to save for later!

Print Recipe
 Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
Instant Pot directions
  1. To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
  2. Cook on High Pressure for 8 minutes.
  3. Once the timer goes off, do a quick release of the pressure.
  4. In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It's ok if there are still some chunks of onions, broccoli, and squash left behind - whatever your preference!
  5. Add the cashew mixture back to the instant pot and stir to combine.
  6. On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
  7. If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
  8. If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you're going to get all of that good creamy, slightly cheesy flavor of that favorite soup!
Stovetop directions
  1. In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
  2. To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
  3. Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
  4. Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
  5. Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
  6. Add the cashew mixture back into the soup pot.
  7. Reduce the heat to medium low and cook for 5-10 minutes until thickened.
  8. If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.
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Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}

January 9, 2019

Comfort food, comfort food, comfort food. That’s what I’m all about. It doesn’t matter if you’re following a paleo, keto, or whole30 diet, comfort food is still something very do-able!

Growing up, one of mine and my little brother’s favorite meals was salisbury steak. I’m talking about that over-processed, frozen entree dinner that you can find at numerous grocery stores.

Yea, THAT STUFF.

This Hamburger Steak with Onion Gravy is reminiscent to that meal – just way better for you! Plus, you can control the seasonings with this too!

Sometimes, those meals can just be SO salty.

It’s dairy, gluten, and grain free, and super easy to mix together. Caramelizing the onions takes that extra few minutes, but it’s so worth it for that rich onion flavor in the gravy! I could eat the gravy like soup…because I have an obsession with all things gravy.

But seriously, it’s gooooood and the epitome of comfort food!

Print Recipe
 Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Instructions
  1. In a large saute pan, caramelize onions for 10 minutes in 1 tbsp of avocado oil and 1/2 tsp salt.
  2. While the onions are caramelizing, combine gently (don't overwork the meat): ground beef, 1 1/2 tsp salt, thyme leaves, 1 tsp black pepper, garlic powder, 2 tsp onion powder, 2 tbsp coconut aminos, 2 tbsp minced onions, almond flour, and 3 tbsp nutpods.
  3. Once the onions have started to caramelize and brown around the edges, move them to the sides of the pan.
  4. Add in 1 tbsp of oil to the center and increase the heat to medium high.
  5. Divide the ground beef mixture into four patties.
  6. Evenly place the four patties in the center of the pan and cook for 3 1/2 minutes.
  7. Flip the patties, reduce the heat to med low and cook for another 3 minutes.
  8. Remove the patties from the pan, place on a plate or tray and tightly cover with foil.
  9. To the pan with the onions, add in beef broth and cook for 2-3 minutes over medium heat. Make sure to stir to pick up all of the pan drippings and browned meat that might have been left behind. That's all good flavor that will make the best gravy!
  10. In a mixing bowl, whisk to combine: 4 tbsp of nutpods, 2 tbsp coconut aminos, 1 tsp onion powder, fresh cracked peppers, and arrowroot powder.
  11. To the broth, whisk in the cream mixture and cook for 2-3 minutes until slightly thickened.
  12. Add the hamburger steaks back into the gravy, cover each steak with a spoonful of gravy, and cook for 5 minutes on med low.
  13. Once the gravy is thickened completely, serve immediately over cauliflower rice or mashed potatoes!
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Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}

January 8, 2019

I wanted to try making a protein ball that was not only paleo & whole30, but also keto – meaning it’s low in carbs too! Typically, I sweeten protein balls with coconut sugar, honey, or maple syrup, but these Berry Cobbler Protein Balls are free of all of those – including any sweetener substitute. I definitely would not consider these to be my sweetest creation, but feel free to add a couple tablespoons of honey or your favorite sweetener, if desired!

I find that the acai powder gives it a tart sweetness, and not much else is needed. Try them without the honey and then add some – only if you feel that it is necessary! They’re a great snack to keep on hand when you’re trying to break a sugar habit or simply cut back and reduce your intake!

These Berry Cobbler Protein Balls are packed with healthy fats and protein to keep you held over longer until your next meal.

After all, isn’t that the point of a snack?

I mean, they ARE pretty tasty too.

Protein balls are a staple in our house. When there isn’t a bag in the fridge or freezer, my husband is at a loss. Next time you’re meal prepping, whip up a batch of these and you’ll be set for the week!

If you try these protein balls out, tag @butteraddictgonepaleo on Instagram!

Print Recipe
 Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend the nuts and melted coconut oil until fairly smooth. It's ok if it's still slightly chunky.
  2. In a mixing bowl, combine the nut/oil mixture (basically runny nut butter)and the remaining ingredients.
  3. Scoop out 1-2 tbsp sized balls onto a lined baking sheet/tray.
  4. Freeze for 20 minutes or refrigerator for 1-2 hours until firm.
  5. Store in an airtight container in the fridge or freezer.
Recipe Notes

*If you're not following a whole30 or don't want to use the pea protein powder, you can sub your favorite unflavored or vanilla protein powder

**If you don't use the honey, add in 2 extra tbsp of melted coconut oil. Taste it before adding either and see if you need the sweetness. If not, stick with just adding the extra coconut oil. 

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Not Your Momma’s Cauliflower Rice {Paleo, Keto, Whole30}

January 4, 2019

As I pondered what to call this cauliflower rice, I struggled. Rough life, I know. “My Go-To Cauliflower Rice,” “So-Not-Boring Cauliflower Rice,” and “Everyday Cauliflower Rice” were all contenders, but they just didn’t fully explain this rice. I wanted the name to emphasize that this isn’t like most cauliflower rice recipes. It’s not some pretty white grain look-alike that you put under some chicken and veggies.

It’s honestly…pretty ugly.

But ya know what? Some of my favorite foods are ugly, sloppy, and totally not pretty or “blog worthy”!

Trust me when I say, this cauliflower rice isn’t anything crazy, nor does it have a secret ingredient.

Honestly, the “secret” is simply…time and heat.

So, if cauliflower rice isn’t typically your thing, give this Not Your Momma’s Cauliflower Rice a try just one time. Maybe it will make you a believer.

It’s something I make almost every other day for my husband and I. It’s my go-to side dish for almost any entree I make. It’s easy and cheap, yet healthy and flavorful!

Print Recipe
 Not Your Momma's Cauliflower Rice {Paleo, Keto, Whole30}
Cook Time 30 minutes
Servings
servings
Ingredients
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a pan over medium heat, saute diced onions, 1 tbsp of oil, and 1/2 tsp of salt for 10 minutes. Stirring every couple of minutes.
  2. Once the onions are slightly caramelized and browned around the edges (some will look burnt), add cauliflower rice, onion powder, garlic powder, pepper, and oregano or thyme (if desired).
  3. Cover and continue to cook for 10 minutes over medium heat.
  4. After the 10 minutes, stir the rice and add the remaining tbsp of oil. The edges of the rice should be starting to brown at this point.
  5. Cover once again and cook for another 10 minutes.
  6. Add the butter or ghee and 1-1 1/2 tsp of salt.
  7. Stir and cook for just 1-2 minutes longer until the butter is melted and incorporated. Serve immediately and enjoy!
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Vegan Mayo {Egg & Soy Free}

January 3, 2019

Let me preface this by saying, this recipe is NOT Paleo or Whole30 compliant. It contains chickpeas – well, technically, just the liquid from the can. Personally, chickpeas work for us, and since my husband is intolerant of soy and eggs, this mayo has been a lifesaver!!

Make sure to follow the directions and don’t make this like normal homemade mayo. It can liquefy if you do the steps too quickly. Have patience. It will pay off!

Try this mayo out, or your favorite homemade mayo in this French Onion Chicken Salad!

Don’t forget to pin this Vegan Mayo to your Pinterest board!

Print Recipe
 Vegan Mayo {Egg & Soy Free}
Prep Time 5 minutes
Servings
heaping cup
Ingredients
Prep Time 5 minutes
Servings
heaping cup
Ingredients
Instructions
  1. In a deep jar (wide enough to fit an immersion blender), add chickpea liquid, garlic, vinegar, salt, and mustard.
  2. Blend for 45 seconds, ensuring that everything is blended up very smooth, slightly thickened, and emulsified. It will still be fairly runny at this point.
  3. To the jar, drizzle in avocado oil - SO SLOW. You don't want to add more than 1-2 tsp at a time. Stop drizzling and blend for 20 seconds after every 2 tsp.
  4. After 1/4 cup of the oil has been added, begin to add in 1-2 tbsp each time and blend for 20 seconds after each addition.
  5. Repeat step 4 until all of the 1 cup of oil has been added. After 1/2-3/4 cup of oil has been added, you should start to see the consistency of mayo. If you don't, stop adding the oil and blend until it's thickened. (I like to stir the immersion blender around while it's blending. )
  6. Store in an airtight container in the fridge. Keeps for up to 7 days. It's even better the second day once the garlic has really had a chance to infuse the mayo!
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French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}

January 3, 2019

This chicken salad was inspired by that oh-so-wonderfully versatile white packet of soup mix that many of us love to use in recipes!

It takes a little extra lovin’ to caramelize the onions, but it’s so worth it! The flavor that slowly caramelized onions give to almost any dish is so comforting! You won’t miss that little packet at all – except for maybe how convenient it is. Haha – I just can’t compare on that level.

However, to me, knowing exactly what foods (clean, unprocessed foods – at that!) I’m putting into my body is more beneficial than convenience -generally! I know, life can get the best of each of us and sometimes, convenient, crappy foods win! It happens!

BUT, if you got the time, make this French Onion Chicken Salad and double the recipe. It’s great inside a lettuce wrap, a tortilla shell or on top of some crackers. You could even top a bed of greens with this and call it a day!

Pin this recipe to your Pinterest board!

Print Recipe
 French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. In a pan over medium high heat, saute diced onions, oil, coconut aminos, vinegar, and salt for 5 minutes.
  2. Reduce heat to medium low and cook for 20-25 minutes until completely caramelized, browned, and reduced in size by half. (Stirring every 5-10 minutes) Set aside to cool.
  3. Once the onions are cooled, in a large mixing bowl, mix them together with the shredded chicken, mayo, green onions, onion powder, pepper, and salt. I like to add 1 tsp of salt to start, taste, and then add more, if needed.
  4. If the chicken salad is too thick, add a couple tbsp of milk until desired consistency is reached. This is totally optional - if you like your chicken salad thick, feel free to completely omit this ingredient!
  5. Serve in a wrap or on a salad!
Recipe Notes

TIP: I always use my Instant pot when I want shredded chicken! I add 1 cup of water to the chicken and cook on High Pressure for 15 minutes. Shreds super easy! If the chicken breasts are HUGE, I cut them in half to reduce cooking time.

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Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs. 

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it. 

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Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}

January 1, 2019

Easy and comforting food is what I’m all about.

Even if you’re following a low-carb diet, doing a round of Whole30, or have dietary restrictions, your food can still partake in delicious and non-restricting food if you get creative! However, if foods that are reminiscent of things that may be deemed “unhealthy” are triggers for you to overeat, always proceed with caution!

This Instant Pot Chicken Parmesan Soup is a new favorite of mine! I personally love some (by some, I mean A LOT) Italian food with parmesan cheese, however it can be extremely heavy on the stomach and I can easily overeat and feel like a bloated blob that doesn’t feel like doing anything afterwards. You guys know that feeling and it’s just not fun. It may have been delicious, but is it really worth it? Or rather, worth it that often? Sometimes, it happens and you eat ALL of that chicken parm. haha! But, when you’re feeling like a lighter version, try this!

This Chicken Parmesan Soup may be lacking in the breading department, but you still get all of that good flavor that you’d normally get in the original dish. It’s paleo, whole30, and keto-friendly – meaning it’s free of dairy, gluten, and grains and still low in carbs!

Sign me up – especially since I’m just starting my January Whole30!

For this recipe, I made everything in my Instant Pot (two separate cooking times), but feel free to cook the spaghetti squash however you like (i.e. microwave or oven) while cooking your soup then adding it to the instant pot once it’s finished cooking.

Or, you can make the soup on your stove top! I’ll include the directions for that method too – check out the recipe notes below!

Print Recipe
 Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut spaghetti squash in half (long ways or short ways! I've done it both ways and it turns out just fine!) and remove the seeds. Add the squash and 1 cup of water to the instant pot. Cover, seal, and cook for 12 minutes (smaller squashes can cook in as little as 8 minutes) on high pressure - then do a quick release. You can cook your squash in the microwave or the oven. Whatever you prefer!
  2. Once the squash is finished cooking, remove from the pot. Clean/rinse out your instant pot and set the squash aside to cool slightly so it's easier to handle.
  3. To the instant pot, add the chicken, diced onions, spaghetti sauce, broth, tomato paste, nutritional yeast, and all of the seasonings.
  4. Attach the lid, seal, and set for 15 minutes on high pressure.
  5. While the soup cooks, use a fork and remove the "noodles" from the inside of the spaghetti squash. Be careful to not shred into the skin of the squash. It's hard and just not fun to bite into in the soup!
  6. Once the soup has finished cooking, hit 'cancel' and do a quick release to release the steam.
  7. Shred chicken pieces - you can do this directly in the pot with a couple of forks or by removing them and shredding them separately on a plate or in a bowl.
  8. Add the squash noodles to the soup and mix. Your soup should be hot enough to heat the noodles through within a minute or two. If not, you can hit the saute button and cook it for a couple minutes.
  9. Once the noodles are heated through - serve and ENJOY!
Recipe Notes

For stovetop option:

  1. Saute onions in a large soup pot over medium heat (I usually add a tbsp or two of oil too) until they are slightly softened - about 5 minutes. 
  2. Add in chopped chicken breasts/thighs and saute for 5-6 minutes, just until slightly cooked on the outside. Smaller pieces will help them to cook quicker. 
  3. Add in spaghetti sauce, broth, tomato paste, nutritional yeast, and seasonings. 
  4. Stir and bring to a boil.
  5. Cover, reduce to med-low heat, and cook for 20-30 minutes until the chicken is cooked through and shreddable. 
  6. Add in spaghetti squash noodles.
  7. ENJOY!
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