Recipes

Instant Pot Healing Tomato Soup {w/stovetop option}

April 3, 2018

This is not your average tomato soup. It was made out of desperation one day, when I needed something quick, nutritious, and that would just make me FEEL GOOD! It turned out to be delicious and something that I will make time and time again!

Instant Pot to the rescue! Enter in: THIS SOUP! It’s packed with nutrients from bone broth and all of the health benefits of turmeric. The turmeric is full of nutrients and antioxidants, plus it’s anti-inflammatory! It’s even been said to help boost your mood and be calming. Those are all good things in my book – especially when you’re not feeling so good!

See the recipe notes below for the stovetop cooking method; however, by now, you should know that you need an Instant Pot, if you don’t have one! JUST DO IT!

 

Print Recipe
 Instant Pot Healing Tomato Soup {w/stovetop directions)
Cook Time 5 minutes
Servings
Ingredients
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Add all of your ingredients to the Instant Pot.
  2. Attach the lid, turn the valve to seal, and set the timer for 5 minutes (High Pressure.)
  3. When the timer goes off, turn the valve to vent, and do a Quick Release of the pressure.
  4. Remove the lid.
  5. Puree the soup with an immersion blender or add it to your countertop blender until it is completely smooth.
  6. ENJOY!
Recipe Notes

Stovetop Method:

  1. In a soup pot, saute diced onions in 2 tbsp of oil or butter/ghee until they are soft and translucent.
  2. Add remaining ingredients and bring to a boil for 2-3 minutes.
  3. Reduce heat and simmer for 10-15 minutes.
  4. Puree the soup with an immersion blender or use a countertop mixer/large food processor.
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Balsamic & Thyme Roasted Sweet Potatoes with Broccoli

April 3, 2018

This side dish is delicious and practically effortless. Besides some mixing and chopping, it’s so simple to throw together while making whatever else you decide to pair it with.

The other night, we had this with bun-less turkey burgers. So simple, but so delish. Simple is good sometimes. Good food doesn’t have to be complicated!


Print Recipe
 Balsamic & Thyme Roasted Sweet Potatoes with Broccoli
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, combine vinegar, oil, and seasonings.
  3. Chop sweet potatoes into 1 1/2" bite-size pieces.
  4. Add sweet potatoes and broccoli florets to the bowl and gently toss to coat.
  5. To a large baking sheet lined with parchment paper, evenly spread out the potatoes and broccoli. The less touching of the vegetables, the quicker they'll cook and the crispier they'll be!
  6. Bake for 15 minutes.
  7. Remove from the oven and flip the potatoes and broccoli.
  8. Bake for another 10-15 minutes or until desired tenderness is reached.
  9. Remove from the oven and serve immediately. I like to drizzle everything with a little melted butter for extra richness and flavor!
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5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}

April 3, 2018

This is one of the most simple and comforting soups that I make! The Instant Pot cooks this soup in 5 minutes. If you haven’t heard me say it before, here I go again…I LOVE MY INSTANT POT! For this recipe, I only quarter the onion, and use a bag of frozen cauliflower. There is such little work involved! This creamy soup is so versatile and can be a base for so many other soups. I usually turn it into a Loaded “Potato” Soup or a Cheeseburger Chowder.

It may be dairy free and low carb, but it is still super creamy! This soup tastes so similar to a Cream of Potato soup, but, instead, is filled with a much healthier veggie! Personally, I’m always in need of more veggies in my life! White potatoes have practically no nutritional value and are packed with carbs that turn into sugar. They are delicious and technically, WHOLE FOODS, but we should keep those to a minimum. Using cauliflower instead is a great, guilt-free substitute. Small changes like this every now and then can mean big things for someone’s diet and health.

P.S. If you do not have an Instant Pot or pressure cooker, see the notes below* for an alternative stovetop method. It will take a bit longer, but still be delicious! The only other appliance that you will need is some type of blender. I typically use a handheld immersion blender for this.

 

Print Recipe
 5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}
Cook Time 5 minutes
Passive Time 5-10 minutes to come to pressure
Servings
Ingredients
Cook Time 5 minutes
Passive Time 5-10 minutes to come to pressure
Servings
Ingredients
Instructions
  1. To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
  2. Attach the lid, turn the valve to seal, and set for 5 minutes (make sure its on High Pressure.) It will take 5-10 minutes to come to pressure, as well.
  3. When the timer goes off, turn the valve, and do a quick release.
  4. Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
  5. Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
  6. Drizzle with yogurt or sour cream before serving. ENJOY!
Recipe Notes

*Stovetop method:

  1. In a soup pot over medium heat, saute onions in 1 tbsp of avocado oil, coconut oil, or ghee/butter. You'll want to dice the onions for this cooking method.
  2. Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
  3. Bring to a boil, cover, and cook for 3-5 minutes.
  4. Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
  5. Remove from heat and add the butter to the soup.
  6. Transfer the soup to your blender or a metal bowl to use the immersion blender.
  7. Puree until completely smooth.

** Chicken Bouillon Paste - This is my favorite brand and one of my favorite things to use in dishes! If you decide to use Thrive Market (it's a couple dollars cheaper on there), send me an email and I can get you a link for a discount off your first order!

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Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}

April 3, 2018

Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!

They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?

You’ll definitely feel like you’re indulging with each bite of these.

Print Recipe
 Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Set aside.
  3. In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
  4. In a separate mixing bowl, mash up the banana.
  5. Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
  6. Add the banana mixture to your dry mix and stir just to combine the ingredients.
  7. Mix in your coffee grounds and chocolate chips.
  8. Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
  9. Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes

*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.

**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.

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Oven-Baked Sweet Potato Tots

April 2, 2018

Finger foods that you can dip in Ranch dressing is a love of mine! There’s just something about dipping crispy foods into creamy goodness. I usually whip up a batch of my Southwest Ranch Dressing to go with these, but they are delicious with so many different sauces or on their own!

I never get a complaint when I pair these with my Boneless Buffalo Wings. It’s a healthy meal that feels like a cheat meal. That’s my kind of food!


Print Recipe
 Oven-Baked Sweet Potato Tots
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cook sweet potato until tender. You can do this in the microwave, oven, stovetop, or the Instant Pot.*
  2. Preheat oven to 450 degrees.
  3. In a mixing bowl, mash (or whip with a handheld mixer) potatoes.
  4. Add remaining ingredients to the bowl and mix to combine.
  5. Line a baking sheet with parchment paper and spray with oil. The oil helps to crisp up the tater tots.
  6. Drop tablespoon-sized balls onto the paper. I use a melon baller scooper for this.
  7. Slightly flatten each scoop out.
  8. Bake for 10 minutes.
  9. Remove the tater tots from the oven, spray each with oil, and flip.
  10. Cook for another 8-10 minutes.
  11. Remove from the oven and serve immediately.
  12. These are great dipped in Ranch or your favorite dressing!
Recipe Notes

*Microwave: Cook on high for 8-10 minutes or until fork tender.

Oven: Bake at 425 degrees for 30-40 minutes until tender.

Stovetop: Peel and chop sweet potato and add to a pot of boiling water. Cook until fork tender.

Instant Pot: Peel and chop sweet potatoes. Add potatoes and 1 cup of water to the pot. Cook on High pressure for 5 minutes.

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Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
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Mexican Potato Bake

March 27, 2018
Cuisine

The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!

With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.

…which is still absolutely delicious. Change is nice though!

I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!


Print Recipe
 Mexican Potato Bake
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
  3. Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
  4. Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
  5. Remove skillet from heat.
  6. In a large bowl, whisk together coconut milk and eggs.
  7. Add milk mixture to the ground beef and vegetables and combine.
  8. Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
  9. Cool for 5-10 minutes before cutting.
  10. Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes

Pepperjack Cheese Sauce

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Instant Pot Meatloaf & Mashed Potatoes (Gluten & Dairy Free options)

March 21, 2018
Course

Who doesn’t love those one pot meals? This meal is all cooked at the same time in your Instant Pot! That’s right, no oven and no big boiling pot of water for those potatoes. It does use more than one dish, but the fact that you can make these two dishes at the exact same time, in the same pot, is mind-blowing to me! It just doesn’t get any easier!

For this recipe, I made four personal sized versions of my Mom’s Traditional Meatloaf. I used quality grass-fed and finished beef, which, in my opinion, adds so much good flavor to your meal. If you’ve never tried it, do yourself a favor and go get some! It’s not just a fancy title slapped on ground meat. Not only is it better for you, it’s much more delicious! My favorite is Strauss Ground Beef. Check out their website straussbrands.com to find it nearest you.

You can substitute your favorite meatloaf recipe (1lb ground meat recipe) in place of this, though. You can also opt to make one meatloaf, instead of four personal ones. The cooking time may need to be extended 10 minutes or so depending on the size dish that you use. Just keep that in mind!


Print Recipe
 Instant Pot Meatloaf & Mashed Potatoes (Gluten & Dairy Free options)
Course Dinner
Prep Time 10 minutes
Cook Time 35-45 minutes
Servings
Ingredients
Course Dinner
Prep Time 10 minutes
Cook Time 35-45 minutes
Servings
Ingredients
Instructions
  1. Follow the recipe for my Mom's Traditional Meatloaf and combine ingredients in a bowl.
  2. Separate meatloaf mixture into 4 small loaf pans (I just used the disposable ones) or in one glass dish that fits inside your IP. They even have silicone baking dishes on Amazon. Just note, if using one dish, you'll have to increase the cooking time for 10-15 more minutes, depending on the thickness of your meatloaf.
  3. To your Instant Pot, add the diced potatoes and water.
  4. Lay your trivet directly on top of the potatoes, and layer the four loaf pans on top of the trivet.
  5. If they stack up too high (i.e. they go above the "Max" line on the inside of the pot), remove some of the potatoes from the bottom, replace the four pans, and add the potatoes around the edges of the loaf pans.
  6. Attach the lid on top of your IP and seal the valve.
  7. Press the Meat/Stew button (Or Manual - it doesn't really matter), press "Adjust" until the pressure is set to "More," and set the cooking time for 35 minutes. The IP should take about 10 minutes to come to pressure.
  8. When the timer goes off, do a QR (quick release) and remove the lid.
  9. Remove the meatloaf pans and drain excess fat off of each.
  10. Remove the trivet and drain the water from potatoes.
  11. Optional: Your meatloaf doesn't look the prettiest at this point, and doesn't have any bit of a crust. This step helps that, but is totally optional! Place meatloaf pans on a baking sheet under the broiler on Lo for 3-4 minutes to crisp up the top layer.
  12. To the warm potatoes, add remaining ingredients: butter, yogurt/sour cream, nutpods/milk, salt, garlic powder, and pepper. I like slightly clumpy potatoes, so I just use a wooden spoon to gently mash them. If you don't like any clumps, use a handheld mixer to whip them up - all right in the same pot!
  13. Serve on their own or with your favorite gravy! Despite my LOVE for gravy, I find that these potatoes need absolutely nothing more. They're rich and delicious on their own.
Recipe Notes

http://www.butteraddictgonepaleo.com/recipe/moms-traditional-meatloaf/

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Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)

March 20, 2018
Cuisine

Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!

This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.

Print Recipe
 Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
  2. Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
  3. Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
  4. When the timer goes off, turn the valve to vent, and do a QR.
  5. Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**
Stovetop Instructions:
  1. In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
  2. Add sausage and chicken to onions and peppers and cook for 5 minutes.
  3. Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
  4. Turn your soup down to low and let simmer until ready to serve.
Crockpot Instructions:
  1. Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.
Recipe Notes

*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.

**Pepperjack Cheese Sauce

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Cajun Alfredo Sauce (Dairy-Free)

March 15, 2018
Cuisine
Course

Yes, it says dairy-free! I can see your eyes rolling and your head shaking now. I’ve been there! I promise, though, you won’t miss it in this sauce! There is so much flavor that you won’t realize that it’s missing the cheese!

Opting out of dairy in your meals can do so much good on your digestion and your skin! You may not even realize the effects it has on you, until you give it up for a week or so and then go back to it! You’ll notice a difference! Give it a try! There are so many awesome products out there now that can help make the transition so easy! Your gut will thank you!

 

Print Recipe
 Cajun Alfredo Sauce (Dairy-Free)
Course Dinner
Cuisine Cajun
Cook Time 15 minutes
Servings
cups
Ingredients
Course Dinner
Cuisine Cajun
Cook Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. In a saucepan over medium heat, whisk together cream cheese and butter until melted and combined. This should take 2-3 minutes.
  2. Stir in tomato paste and seasonings and combine.
  3. Add Nutpods, cashew milk, and juice from the lemon and whisk together until well combined. (if you're using it, add nutritional yeast now, as well)
  4. Reduce heat to low and simmer sauce for 5-10 minutes or until ready to serve!
  5. I like to serve this sauce over our favorite pasta and top it with shredded, cajun-seasoned chicken thighs! DELISH!
Recipe Notes

*You can substitute cashew, coconut, or almond milk. The sauce just won't be as rich and creamy. Start with a cup and add more until desired consistency is achieved. You could also add a tablespoon or two more of cream cheese for extra creaminess!

If you tolerate dairy, some quality heavy cream could be used here as well!

**Many people have found that too much nutritional yeast can upset their stomach. So, it's totally optional here. I tend to use it more often in regular alfredo sauces. Taste the sauce before you add it and see if you even need it! Personally, the cajun spices in this recipe add plenty of flavor for me.

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