Recipes

Crispy Potato Wedges

January 28, 2018

I don’t know why I always try to make crispy oven fries and never wedges. Wedges are ALWAYS better! I actually find that they crisp up better and because they’re thicker, they don’t dry out and burn so easily. That happens ALL TOO OFTEN with me!

Honestly, the hardest part of this recipe is remembering to flip these! They are perfectly crunchy and seasoned just right! Beware … this recipe will probably cause you to eat 3 pounds of potatoes yourself. Consider yourself warned. Note the servings I listed. 😉 You might want to double up the recipe if you want to safely feed more than a couple people! These things are just plain addicting!

You’ll find that I like to dip most of my foods, or at least cover them in a sauce or gravy. This recipe is no different! I use my Ranch Seasoning Mix to make homemade ranch dipping sauce and give these babies a good dunk! ……if not, TWO! This seasoning mix would also be a delicious substitute for the seasonings here! It’s quite handy to keep a batch of that mixed up and on the counter! I use it a TON!

Print Recipe
 Crispy Potato Wedges
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice potatoes long ways into slices like you would an apple. I usually get about 8-10 wedges out of each potato. Try to keep them all the same size for even cooking times. The thinner you slice them, the quicker they'll cook and sometimes burn.
  3. In a large bowl or ziploc bag, toss the wedges with the oil and seasonings.
  4. On a large sheet pan, lay out the wedges. Depending on how many wedges you end up with, you'll probably need 2-3 trays. You do not want to overcrowd the pan!
  5. Bake wedges for 15 minutes and flip.
  6. Bake for another 5-15 minutes depending on desired crispiness. Just keep an eye on them! They can burn quick! I like mine CRISPY and burnt around the edges...so they go in for almost a full half hour.
  7. Remove from sheet pans and add extra salt, if desired.
  8. Serve along side your favorite dipping sauce! For me, that's a whole lot of RANCH! Check out my recipe for Ranch Seasoning to make your own at home!
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Boneless Buffalo Wings – Gluten/Grain Free

January 28, 2018
Course

For being as good as these wings are, they’re SO EASY! I have found that buying good quality chicken (and meat, in general) goes a long ways in how tasty a dish is! This isn’t to say that $1.99/lb chicken is terrible. I’ve just found that meat to dry out easily and be a tad bitter tasting. All of this isn’t to say that you can’t use that chicken. Use your own discretion. Personally, I buy the most natural, organic brand of chicken, if possible. I understand, everyone’s budget is different, but shop the sales! They’re out there! Look for words like “cage free” and no hormones, steroids, or antibiotics. You might pay a bit more, but not only is it better for you, there’s a difference in taste! My husband can always tell if I’ve bought a cheaper brand! 😉

Back to these wings! You can choose to sauce them up, like we do, just eat them plain, or dip them in whatever sauce you’d like! They’re tasty in just about any form! I like to dip them in ranch. You can check out my handy Ranch Seasoning Mix and make your own! I mix that into some homemade mayo and a little almond milk and I’m good to go! I always keep a jar of that mixed up! It goes on everything!


Print Recipe
 Boneless Buffalo Wings
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Instructions
  1. Combine your butter and hot sauce and set aside. You'll want this ready when the wings are all done.
  2. Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they'll take to cook.
  3. Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
  4. In one bowl, combine the flours and seasonings.
  5. In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you'll be just fine!
  6. First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn't get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
  7. Place chicken wings in hot oil and cook for about 4 minutes on each side. Don't over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown - flip!
  8. Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
  9. Repeat steps 6-8 until all of your chicken is cooked.
  10. In a large bowl, pour your hot sauce mixture over the wings and toss!
  11. EAT IMMEDIATELY! Not that anyone needed directions on that part! 😉
Recipe Notes

*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.

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Ham & Chive Chowder

January 28, 2018
Course

Who has ever eaten some of one of those ham and onion-y cream cheese balls (sometimes rolled in pecans)? Growing up, I think it was at just about every single family event. I LOVED THEM! Spread some of that goodness all over a buttery cracker. MMM!

Now-a-days, the cream cheese is at a minimum (if at all) in our household. I’m constantly finding myself creating alternatives for so many of my favorite recipes that involved cream cheese.

This recipe is NOT for a cheese ball…it’s for a soup that was inspired by one! Oh-so-creamy, onion-y, and dairy free, this super comforting and hearty soup is sure to be a family favorite!

Print Recipe
 Ham & Chive Chowder
Course Dinner, Soups
Servings
Ingredients
Course Dinner, Soups
Servings
Ingredients
Instructions
  1. In a dutch oven or large soup pot over medium heat, sauté both kinds of onion in the butter or ghee for about 5 minutes until the regular onion is translucent.
  2. To your pot, add your cream cheese and cook just until it's all melted and combined. This should take just a minute or two.
  3. Once the cheese is completely melted, add the remaining ingredients. Cover and simmer for 10-15 minutes or until the potatoes are fork tender. The longer you let this simmer the more the potatoes will cook away and thicken your soup. I always chop mine a bit bigger (I like a chunky soup anyways) that way I don't lose all of my potatoes in the cooking process!
  4. ...and you're DONE! EASY! I serve these with MORE fresh, chopped green onions on top! You can never have too much green onion! 😛
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4-Ingredient Chicken & Noodles (Dairy-free)

January 22, 2018
Course

Chicken & Noodles is a total comfort food for many people … especially my husband. It’s simple and so yummy! Canned condensed cream of chicken soup used to be a staple in my kitchen. It was always a go to for so many dishes. However, that isn’t the case anymore. I’ve made it a goal to find healthy alternatives to things that we loved to eat! Chicken & Noodles, complete with that overly-processed condensed soup was one of them! I swear that my husband could live off of that and Beef Stroganoff. Even after finding a creamy alternative, it’s been a struggle finding a pasta that wasn’t packed with carbs yet still paleo. There’s a few delicious ones out there, but we keep those to a minimum. I recently stumbled upon a green bean pasta that has only 2 INGREDIENTS – green beans and water! This pasta is so good and packed with protein! It’s now on our dinner menu at least once a week!



I love simple, one-pot dishes! Who DOESN’T love simple tasty meals?! This dish tastes like it’s been cooking forever because of my favorite chicken bouillon paste…and, I promise, you won’t miss the dairy! This paste is liquid gold and goes into so many of my dishes! It’s organic and SO DANG TASTY! Make it a point to grab some the next time you’re at the grocery store!


 My Chicken & Noodles meal comes together so quick when you have a leftover rotisserie chicken! However, you are more than welcome to cook a couple chicken breasts or a few thighs, just for this dish! Alright, let’s get to this easy recipe!

Print Recipe
 4-Ingredient Chicken & Noodles (Dairy-free)
Course Dinner, Lunch
Cook Time 15 minutes
Servings
Ingredients
Course Dinner, Lunch
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a large pot, bring water to a rolling boil and add pasta. Cook until desired doneness. The pasta that I used cooks in about 4 minutes - it's awesome!
  2. Drain and add the pasta back to your pot.
  3. Add remaining ingredients to the pot and cook for another 10 minutes* over medium heat or until everything is heated through. Taste and add more salt if you'd like! The bouillon paste is usually plenty salty though!
  4. For extra creaminess, add a few tbsp of ghee or grass fed butter - that ALWAYS makes things even better, in my opinion! You can try mixing in some italian herbs or poultry seasonings too. Just be sure to add those in when you add the other ingredients!
  5. You can bulk up this meal buy adding some peas, carrots, or broccoli too! I love to steam a bag of broccoli in the microwave while I'm boiling the pasta and dump it in when I add my chicken. Super easy! It's super versatile and delicious so many different ways!
Recipe Notes

*Be advised, the longer you let this simmer, the more your noodles will cook. Therefore, if you let it simmer for a while on low after it's heated through, you may end up with more broken bits of noodles and a stickier consistency - still delicious. I honestly prefer things this way! haha - A mooshy mess! 🙂


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BBQ Ranch Chicken Salad (Dairy free)

January 19, 2018
Course

This isn’t some extravagant and fancy recipe, but MAN, IS IT EVER TASTY! I’m a huge BBQ and ranch lover, and particularly love when the two are combined! I love different takes on chicken salads and this recipe does NOT disappoint! It’s so versatile and only gets better with time in the refrigerate. The flavors just get more and more happy as the day goes on. It’s definitely something to keep on hand to snack on during the week!



Print Recipe
 BBQ Ranch Chicken Salad (Dairy free)
Course Dinner, Lunch
Prep Time 5 minutes
Servings
cups
Ingredients
Course Dinner, Lunch
Prep Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Ready for this....Combine all ingredients in a bowl. Done! You can definitely make this ahead of time too! It will only get better as you allow the flavors to combine and get happy! 🙂
  2. Feel free to add more or less BBQ sauce depending on your personal preference. The same goes for the celery salt! I'm obsessed with it...so I tend to add more.
  3. You can eat these like a wrap, treat it like a dip and serve it with chips or tostones, or just eat it with a big spoon! It's good any way you have it!
Recipe Notes

*This salad uses my Ranch Seasoning Mix.

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Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

January 19, 2018
Course

This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!

It’s super moist and has just the right amount of sweetness for breakfast!



Print Recipe
 Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
  3. Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
  4. If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
  5. ENJOY!
Recipe Notes

*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.

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Ranch Turkey Burgers (Dairy-free and Whole30)

January 16, 2018
Course

This recipe uses one of my favorite things…RANCH! These super juicy and zesty burgers are a nice way to switch things up on your next burger night! Feel free to use any type of ground meat that you have on hand. Personally, I think the “ranch” flavor shines the best with turkey or chicken, but it would taste delicious mixed with beef too!




Check out my handy, go-to Ranch Seasoning Mix that I used in this recipe. There’s also an option if you do not have that!

Print Recipe
 Ranch Turkey Burgers (Dairy-free and Whole30)
Course Dinner
Servings
burger
Ingredients
Course Dinner
Servings
burger
Ingredients
Instructions
  1. In a mixing bowl, combine all ingredients. I like well seasoned foods! Therefore, I use a full 4 tablespoons of the ranch seasoning. The meat mixture will be a fairly sticky glob. However, you will still be able to form it into a patty easily, I promise! Your hands will just need a good washing afterwards!
  2. So I can easily divide it into 4 patties, I like to flatten the mixture in my bowl and gently score it into quarters.
  3. Take each section and flatten out into a 3/4"-1" thick patty. Press your fingers gently in the middle to create a dimple. You want the center to be a bit thinner (about 1/2" thick) to prevent your burgers from doming up in the middle.
  4. In a pan over medium-high heat, add your cooking oil. Allow the pan to heat up for a couple minutes. You want it to be nice and hot. Place your burgers in the pan and cook for your burgers for 3-4 minutes. You should hear a sizzle when you place the patties in the pan. The sizzle is key for a nice crust on your burger. When you have a nice golden brown crust, it's time to cook the other side!
  5. After a few minutes and the crust has formed, using a wide, flat spatula (makes for easier flipping), flip your burger and cook the other side for another 3-6 minutes - depending on your preferred doneness.**
  6. Top with your favorites! I like grilled onions, but some bacon and jalapeños would be delicious too!
Recipe Notes

*This recipe uses my Ranch Seasoning Mix. If you don't have that made you can substitute in these amounts: 2 tsp dried parsley, 1 tsp dill, 1 tsp onion powder, 2 tsp minced onion, 2 tsp garlic powder, 1 tsp paprika, 1 tsp pink salt, 1 tsp pepper, and 1/2 tsp ground mustard.

**Cooking times:

 

For a medium-rare burger: cook the second side for 2-3 minutes (6 minutes total)

For a medium burger: cook the second side for 3-4 minutes (7-8 minutes total)

For a medium-well burger: cook the second side for 4-5 minutes (8-9 minutes total)

For a well-done burger: cook the second side for 5-6 minutes (10 minutes total) - this burger will be a bit drier - FYI!

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Ranch Seasoning Mix (Dairy-Free)

January 15, 2018

Ranch…one of life’s greatest pleasures. 🙂 It’s not just for dressing your salads! Besides putting it on basically any potato out there and being left with something delicious, you can mix it with meat and make a tasty burger (check out my Ranch Turkey Burgers for proof!), or meatloaf for a zesty change on a classic. You can also make a mean pasta/casserole inspired by that yummy condiment. The possibilities are endless, really!!



I don’t know about you, but 9 times out of 10, I always have a side of ranch with whatever I’m eating. Don’t judge. Ranch is pretty much delicious on everything. HANDS DOWN. If it says it’s covered in ranch, I’ll try it. I have a slight obsession, you could say. My obsession is to the point where it was worked into my wedding vows. Sorry, not sorry. My fellow ranch-lovers out there will understand going to certain restaurants JUST BECAUSE their ranch is AMAZING.

Prior to my husband realizing he was lactose-intolerant, our seasoning cabinet always had plenty of those wonderful little ranch seasoning packets. I would mix them into everything! I had to come up with something similar to keep on hair to easily sprinkle over anything and everything when it just needed that extra something – in my mind, that extra something is always ranch!

Here’s what I came up with, minus the milk powder that is typically involved with these types of mixes. Try sprinkling it over some of your dishes and see what you come up with! It’d be great sprinkled over homemade, savory trail mixes or over some oven-roasted potatoes. Use your imagination! 🙂




Print Recipe
 Ranch Seasoning Mix (Dairy-Free)
Servings
Cup
Ingredients
Servings
Cup
Ingredients
Instructions
  1. Combine all ingredients and store in an airtight container.
Recipe Notes

Mix 1-2 tbsp into a cup of mayo (or your favorite sour cream/greek yogurt substitute) and a couple tbsp of almond milk for a dipping sauce! ...Or go right ahead and use sour cream, if you can tolerate dairy!

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Paleo Tortillas/Crepes

January 11, 2018

Since the first day I made these, my husband has been obsessed! He actually says that he likes them better than regular tortillas. I have to admit that they do NOT taste like corn or flour tortillas. I can’t fake that corn taste. NO CAN DO. They actually have a bit of an eggy flavor that we personally love!



The best part about these is that they are almost indestructible. haha! They don’t break when you fold them up. A broken taco is a quick way to ruin your meal. 🙁 These tortillas will never let you down in that department!

These shells can also double as crepes! Fill them with eggs and veggies or berries and some coconut whipped cream for a yummy breakfast!



Print Recipe
 Paleo Tortillas/Crepes
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Instructions
  1. In a bowl, combine all of the ingredients. When making tortilla shells for tacos, I like to add garlic powder, onion powder, and cumin for extra flavor - totally optional!
  2. Over medium-heat, pour 2-3 tbsp (a little bit less than 1/4 cup) of batter in a small nonstick pan** and swirl around to form a circle.
  3. When the edges start to curl up slightly, its time to flip! This usually takes about 30-45 seconds. I like to use a silicone, heat-resistant spatula. I just lightly slide it around the edges to loosen. Because of the nonstick pan, you should be able to easily slide the spatula around and flip your tortilla effortlessly.
  4. Flip and cook the other side for another 30-45 seconds.
  5. Repeat steps 2-4 until you have used up all of your batter. This recipe typically makes about 8 tortillas - give or take. It just depends on how thick you make them!
Recipe Notes

*I would not substitute anything for the avocado oil. I have tried coconut oil and butter. However, when added to the cold eggs, it solidifies and doesn't cook evenly. Therefore, the recipe will yield some clumpier tortillas.

**I use a 6-inch pan. Make sure to use a non-stick one! It's essential!

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Tahini Chocolate Chip Blondies

January 10, 2018
Course

These are my version of a chocolate chip and peanut butter blondie/cookie bar. Who can say no to CHOCOLATE AND PEANUT BUTTER!?!? My household sure can’t. Even the dogs are crowding around me when I mix up a batch of these. Then again….I can’t recall a time that my dogs AREN’T crowding around me in the kitchen. They’re beagles. It kind of comes with the breed. Gotta love my fur babes. <3

To begin with, if you haven’t ever tried tahini, give it a shot, please! It’s easier on digestion than peanut butter, and a lot more versatile in your cabinet! If you aren’t familiar with it, it’s ground up sesame seeds – THAT’S IT! (That’s all it should be, anyways. CHECK YOUR LABELS!) AND it’s superrrr delish!! It has more of a roasted flavor than peanut butter and makes super yummy dressings too! You can find tons of cooking uses for it! You just have to have an open mind. 🙂



My favorite way to use it…is in baking! It gives things a yummy PB flavor without any of the possible overly-processed, toxin-filled legumes that don’t mix well with my husband’s gut. It’s much preferred in my house!

Enough about tahini and all of the other not-really-important blabbering from me…here’s the recipe!

 

Print Recipe
 Tahini Chocolate Chip Blondies
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine tahini, honey, sugar, melted butter/ghee, vanilla, apple cider vinegar, and eggs.
  3. In a separate bowl, combine almond flour, coconut flour, maca powder, salt, baking soda and collagen peptides.
  4. Add your dry flour mixture to your wet mixture and combine. If you really don't feel like dirty-ing up another bowl...don't! Feel free to add all of your dry ingredients to the wet mixture without combing them separately. Just make sure you mix them together VERY WELL and aren't leaving clumps of flour throughout the batter.
  5. Pour the batter into a baking pan (I used an 8X8) and bake for 23-25 minutes until the center is done.
Recipe Notes

*  Browning your butter is optional - but highly recommended! It gives it more of a rich, nutty flavor. When it comes to baking cookies, I almost always brown the butter! It's super simple to do. In a saucepan over medium-heat, melt your butter. It will begin to foam after a few minutes. Cook it for another 3 minutes or so, until the foam is almost gone and the liquid underneath is a caramel color. you should see little brown bits at the bottom - those are dairy solids. If you strain those out, you're left with clarified butter, also known as GHEE! You can use them or toss them out! I like to cook my ghee until it's a deep caramel. Whatever your preference, it'll be tasty!

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