Recipes

Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)

February 22, 2018
Course

I’m always looking for ways to make healthy food…taste, for a lack of a better word, UNHEALTHY. Usually making it creamy does the trick!

Rice, in general, is bland. I prefer riced cauliflower to it ANY DAY. Not everyone is that way though! To them, the taste of cauliflower is just not enjoyable. (I used to be that way when I was a wee little one!) Therefore, finding a rice replacement on the paleo diet can be hard! Adding a flavorful cream sauce to cauliflower rice can totally help you out! I have a bunch of different variations of creamy cauliflower rice. It reminds me of a creamy, adult Rice-a-Roni-like side dish (…the San Francisco Treeaaattttt. Anyone else just sing that with me?) … and I LOVE IT! That was one of my favorite things to eat as a kid! TOTAL comfort food right there!

With a little patience to caramelize the onions, and a few ingredients from your cabinet, you can have that same comfort food for your meal! It’ll be packed with nutrients too! What’s better than delicious, nutrient-dense food?! Feeling good about what you put into your body is one of the best feelings!

Give this creamy side dish a chance!

 

Print Recipe
 Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)
Course side dishes
Cook Time 30 minutes
Servings
cups
Ingredients
Course side dishes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. In a saucepan over medium heat, sauté sliced onions, oil, and vinegar until translucent and caramel in color. This should take about 15-20 minutes. The longer they cook, the more they will reduce and the sweeter they will get. I still like a little texture to the onions for this dish. Therefore, 20 minutes works just right!
  2. When onions have reduced to about 1-1 1/2 cups worth (They shrink A TON!), add in remaining ingredients and stir to combine. Cover and simmer for about 10 minutes until the cauliflower has cooked through!
  3. It's as simple as that! ENJOY!
Recipe Notes

*If you do not have Nutpods, you can substitute cashew, coconut, or almond milk. Just make sure the variety is plain and unsweetened! Start with 3/4 cup and add more if you need it. Nutpods is thicker and creamier than those milks.

**I use this brand of bouillon. You can find it almost anywhere. It's THE BEST! It has fairly clean ingredients too. Feel free to omit it or replace with broth! It just adds tons of flavor!

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Pepperjack Cheese Sauce {Dairy Free}

February 21, 2018

This may have been the best thing I’ve ever made…and it couldn’t be more simple! Besides some spices, it has ONLY THREE INGREDIENTS! I’m obsessed with simple flavorful recipes and this is definitely that kind of recipe!! It has just the right amount of kick without being overpowering and is oh-so-rich and creamy – without having a bit of dairy or dairy replacement!

I’m always looking for new ways to give us our cheese fix…since we don’t eat dairy – or much of it, anyways. (My husband is lactose intolerate. You can read more in my “About Me” section of the blog!) This cheese sauce completely HITS THE SPOT!

This sauce is a clean, healthy option to swap your cheese out for, and extra nutritious if you make it with some good bone broth! There isn’t anything in here that I feel guilty about consuming! Just make sure that your cashews are raw and not roasted! If roasted is all you can find, it will still work. It will just have some added oils from the roasting process. Check the ingredients! Sometimes, raw is hard to find!

I’ve made this two nights in a row now, guys. I just can’t get enough. I already have a soup recipe in the works that uses this as well! I meant it when I said I was obsessed!

I made a southwestern-inspired hamburger helper with this and it was AMAZING! I simply mixed the sauce with a pound of ground beef and 8 oz of pasta! EASY! This sauce is delicious as a dip for tortilla chips or drizzled on top of a burger or potatoes too! I’m pretty sure I could on and on about ways to eat this! 😉 Instead, let’s just get to this recipe!

Print Recipe
 Pepperjack Cheese Sauce {Dairy Free}
Cook Time 5 minutes
Servings
cups
Ingredients
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
  2. Cut the stem off of each jalapeño, remove the seeds, and slice each one in half - the long ways. ( if you're one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you're worried about the heat. You can always add more!
  3. Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.
  4. To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt - you can always add more later! I usually go with 1 tsp, but some don't like things very salty!
  5. Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
  6. The consistency you're left with is thick and luscious - perfect for dipping If you'd like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.
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Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018
Course

Chicken tenders…for kids young and old! They just never get old! These cutlets are wonderful served over creamy pasta, cauliflower rice and gravy, or make them into tenders and dip them in some good ol’ RANCH! You can’t go wrong. Totally kid-approved!

These are made with a combination of gluten free flours and spices that make the crust, crispy and flavorful! Don’t let fried chicken intimidate you. These are a great way to try it out! They’re super simple to bread and fry – you’ll impress yourself! 😉

 

Print Recipe
 Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Instructions
  1. In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
  2. In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
  3. In a large bowl, mix together remaining ingredients (except for the chicken breasts).
  4. On a cutting board, slice each chicken breast into 2-3 thin slices. (about 1/4-1/2 inch thick) You do this by placing the chicken breast, flat on the board, and laying your hand on top. Hold your knife sideway (parallel to your hand and the board), and cut into the breast. Eyeball it and cut 1/4 inch above the cutting board, leaving a thin chicken slice. I typically can do this 1-2 more times with each breast. It just depends on the thickness.
  5. You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
  6. In a large, deep cast iron skillet (you could use a good, nonstick or heavy bottom pan/pot), heat oil over medium high heat. (it should take about 4-5 minutes to heat up)
  7. Dip each piece of chicken in arrowroot powder, being sure to evenly coat all sides. Use a fork or your fingers! You might get a little messy! (It's worth it though!)
  8. Follow by dipping each piece of chicken into egg mixture.
  9. Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
  10. Gently shake off excess flour and place each chicken cutlet into hot oil. Make sure it sizzles when you place it in there. That helps to get a nice crust on the chicken! (Do not over crowd the pan. I usually fit about 3 pieces at a time.)
  11. Cook for 4-5 minutes or until the edges begin to turn golden brown and flip. You should easily be able to flip the chicken when it's done on the first side. If it sticks, do not flip, and cook for another minute or so.
  12. Cook the chicken pieces for 3-4 min on the other side. The thinner you slice the chicken, the quicker it will cook! Usually, when both sides are evenly browned, it's done.
  13. Repeat steps 7-12 until all of the chicken is cooked.
  14. I like to keep the chicken cutlets/tender warm by placing them on a baking rack on top of a baking sheet in a 250 degree oven. It keeps them nice and crispy until you're done cooking them all!
  15. Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂
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Taco Cauliflower Rice

February 19, 2018
Cuisine

It’s hard for me to eat plain food. I LOVE seasonings. When it comes to rice, I never really enjoyed plain white rice. However, cauliflower rice has a nice mild flavor that makes rice SO much more enjoyable for me, personally. It just needs some butter and S&P too – sorry, not sorry! 😉

I decided to take this rice to the next level. With the help of a handful of seasonings, I was able to add tons of flavor, then I piled on some steak and toppings for burrito bowls!  After making this rice, I probably could have left the steak out of the bowl and been just fine! This rice reminded me so much of taco meat! So, for vegans out there, you could totally swap this recipe in for some psuedo-ground meat on your next tacos!


Print Recipe
 Taco Cauliflower Rice
Cuisine Dinner, Side dishes
Cook Time 12 minutes
Servings
cups
Ingredients
Cuisine Dinner, Side dishes
Cook Time 12 minutes
Servings
cups
Ingredients
Instructions
  1. In a large skillet or sauce pan, add ghee/butter/oil and melt over medium heat.
  2. Add the riced cauliflower and remaining ingredients to the pan.
  3. Cook for 10-12 minutes (stirring every few minutes) or until cauliflower is softened and done to liking. You can use frozen or fresh cauliflower rice. Cooking times may need to be adjusted for frozen.
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Loaded “Sour Cream” & Chive Twice Baked Potatoes (Dairy Free)

February 17, 2018
Course


Balanced Health

Words don’t do these potatoes justice.

My husband was obsessed to say the least. I’m just gonna get right to the recipe so that you can hurry up and make these. THEY ARE SO GOOD!

 

Do yourself a favor, and make plenty! Leftovers are still just as tasty!

Balanced Health

Print Recipe
 Loaded "Sour Cream" & Chive Twice Baked Potatoes (Dairy Free)
Course Dinner, side dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
halves
Ingredients
Course Dinner, side dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
halves
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Clean and cook whole potatoes until you can easily poke with a fork or knife. However, don't cook them until they're falling apart! The second cooking will cook everything further! You can bake them for 45 minutes - 1 hour, depending on size OR microwave them for 20-25 minutes, flipping them halfway through.
  3. Once potatoes are cooked, cut in half - long ways!
  4. With a spoon, scoop out the center, but leave just a tad of potato around all of the inside. This helps keep stability. I like to push the limits here, myself. I scoop out as much potato as possible, so I can get a crispy skin!
  5. Place skins on a baking sheet face down first - almost touching each other. (I like to line mine with parchment paper for easy cleanup!). Baking them face down and closer, helps them to hold their shape and not flatten out. Spray inside and outside of each skin with olive, coconut, or avocado oil. Feel free to sprinkle some salt on the outsides too - I love it!
  6. Bake skins for 8-10 minutes, flip, and bake the other side for another 8-10 minutes or until desired crispiness is reached.
  7. While the potatoes crisping up, combine remaining ingredients with the potato you removed from the skins. If you decided to add bacon, set aside the bacon pieces for the topping, and add the bacon grease to your filling. This addition is completely optional and not necessary! However, bacon grease makes everything better!
  8. Taste your filling and adjust the salt and pepper! We like our potatoes, not only crispy, but SALTY! Therefore, I add close to 2 tsp to this recipe.
  9. Once the potato skins are finished crisping up in the oven, remove them and add filling to each. Don't be afraid to go heavy on that filling! For this recipe, each half took about a cup of filling. Use it all or save some to snack on as these finish cooking! 😉
  10. Top with bacon pieces and bake for 10 minutes or until the tops have just slightly started to brown up.
  11. Top with more chives or sour cream alternative of choice and DIG INNNNN!
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Raw Double Chocolate Brownie Bites (Dairy Free)

February 9, 2018
Course

I’m always looking to make new treats in our house! Preferably something that I’ll feel good about eating! These chocolately, protein-packed, low carb bites are the perfect, guilt free treat! They come together in a pinch and there’s no need to turn the oven on! It’s a plus when I can pack something convenient AND yummy with protein and healthy fats! Those two things keep you feeling satisfied throughout the day, making these little bites a perfect snack! I must add, though, they’re addicting and VERY easy to devour! But hey, they’re filled with GOOD things, so don’t beat yourself up if you eat one too many! There’s tons of protein from the almond butter, and collagen peptides. BONUS! There’s COLLAGEN in these! That helps to promote healthy skin, hair, and nails…which is awesome in my book! However, it also aids in gut health, which is a department my husband is lacking!

Give these a whirl the next time you’re craving something sweet or just don’t feel like waiting for a batch of brownies to bake!

Print Recipe
 Raw Double Chocolate Brownie Bites (Dairy Free)
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
  2. Divide dough into bite-sized balls. I like to use a melon baller/mini ice cream scoop. A tablespoon measuring spoon works just fine too!
  3. Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

*Depending on how sweet you like things, use more or less maple syrup or honey. Obviously, the less you use the better! I find that you don't need more than 3 tbsp, especially with the sweetness added from the chocolate chips. That sweetness, alone, may be enough for some.

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“Everything” Roasted Almonds

February 6, 2018
Course

I’m always trying to figure out different healthy snack foods for my husband to either take to work or things that he can snack on around the house when I’m not around. No one likes a HANGRY person. I have a few different roasted almond recipes, but I think these are my favorite!

This recipe uses my “Everything” Seasoning. It goes great on so many things! Potatoes, avocados, eggs…the list goes on and on! There’s something so delicious about that poppy seed, onion, and garlic combo! You may want to portion these almonds out so you’re limited! It’s easy to eat the entire batch!

Print Recipe
 "Everything" Roasted Almonds
Course Snacks
Prep Time 2 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Course Snacks
Prep Time 2 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl, whisk together egg whites, water, and seasoning until the egg whites start to get a little foamy.
  3. Add almonds and toss to coat evenly.
  4. Spread out almonds on a baking sheet lined with parchment paper. This makes for easy clean up!
  5. Bake almonds for 30 minutes.
  6. After 30 minutes, flip and break apart any almonds that are stuck together and bake for another 30 minutes.
  7. After an hour, remove almonds from oven.
  8. Allow almonds to cool and store in an airtight container.
Recipe Notes

My "Everything" Seasoning recipe.

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Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)

February 6, 2018
Cuisine
Course

I honestly have SO MANY COMFORT FOODS! Chicken Enchiladas are one of those foods! However, this dish used to be filled with a bunch of stuff that irritated my husband’s stomach, and just wasn’t good for anyone to eat a bunch of! Therefore, I knew I HAD to convert it to Paleo…for my poor husband’s sake – it’s one of his favorite meals. I really didn’t want to live without these enchiladas either. I love the creamy filling when it mixes with the green chile sauce. You could definitely sub a red enchilada sauce in this dish too! I just prefer the lighter flavor of the green sauce with these enchiladas. I typically prefer red sauces with beef. That’s just me! You do you. 🙂

You might want to double this recipe too! They freeze wonderfully, if there is any left, that is! My husband has to practice serious self-control around these things – especially since they’re made with my Paleo Tortillas/Crepes! He actually prefers these to any other tortilla. They have a bit of an eggy flavor, compared to other tortillas, and they hold up so well, in comparison! I don’t know about you, but some brands of tortillas, just completely fall apart and tear whenever you try to roll them up! NOT COOL. These tortillas do NOT do that – I PROMISE!

Print Recipe
 Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Instructions
  1. Prepare 2 batches of tortillas according to recipe. See notes below.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, combine all ingredients, except for the tortillas, enchilada sauce, and green onions/cilantro.
  4. To each tortilla, add 1/2 cup to the center and spread it out, vertically.
  5. Roll up each tortilla and place in a baking dish. You might have to use a couple baking dishes.
  6. Repeat steps 3 & 4 until all of the filling and tortillas are used up.
  7. Pour enchilada sauce over tortillas.
  8. Bake for 20 minutes or until the edges of the tortillas start to brown and crisp up.
  9. Sprinkle with chopped green onions and cilantro before serving!
  10. If you can tolerate some dairy, feel free to sprinkle some raw, grass fed cheddar on top or top with a dollop of sour cream!
  11. ENJOY!
Recipe Notes

* Paleo Tortilla/Crepes

  • for the tortillas, I make them in an 8 inch non stick pan for enchiladas. Each batch makes 5-7, depending on how thick you make them.

** You can substitute almond, cashew, or coconut milk instead. If using coconut milk, try to use the creamier part of it - unless you can find "culinary coconut milk" (that's similar to Nutpods!). If using almond or cashew milk, reduce amount to 1/3 cup.

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“Everything” Seasoning

February 5, 2018

Just like the bagel! This seasoning mix is addicting! You can sprinkle it on biscuits or bagels before baking, on top of avocado toast, fried or boiled eggs, or just about anything else! It’s so yummy! If you don’t have black sesame seeds (like I don’t typically – just sub more white sesame seeds!) – it won’t make that much of a difference!

Print Recipe
 "Everything" Seasoning
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, combine all ingredients. Start with 3 teaspoons of salt and add more depending on your preference.
  2. Store in an air-tight container. Old spice bottles work GREAT!
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Korean BBQ Meatballs

February 2, 2018
Cuisine
Course

 

Print Recipe
 Korean BBQ Meatballs
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Instructions
  1. In a deep, sauce pan over medium heat, add 1 tsp of ghee/oil and chopped green onions. Saute for 5 minutes or until soft. Set aside to cool.
  2. In the same pan, over medium heat, add all of BBQ sauce ingredients and bring to a simmer. Cook for 5-8 minutes or until sauce has reduced slightly. Reduce the heat to low and cover while you prepare the meatballs.
  3. In a bowl, mix together the remaining meatball ingredients along with the cooled green onions.
  4. To the BBQ sauce, drop 2 tbsp size balls into the mixture until one layer has formed. It's ok if the meatballs are touching slightly, just DO NOT overcrowd the pan or try to stir them around just yet.
  5. Increase heat to medium, cover, cook for 3-5 minutes.
  6. Remove cover and shake the pan slightly. Gently flip each meatball. If you find that you do not have enough liquid in the pan, feel free to add about 3-4 tbsp of water.
  7. On top of the first layer of meatballs, add another layer of the meat mixture, in 2 tbsp size balls. Cover and cook for another 10 minutes - shaking the pan every few minutes to slightly move the meatballs around. Repeat until you have used up all of the meat.
  8. After 10 minutes, uncover the pan and gently flip the meatballs around, moving the ones from the bottom to the top. Reduce heat to low, cover, and let simmer for another 5-10 minutes or until you're ready to serve!
  9. Serve these on top of cauliflower rice or as bite-sized appetizers!
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