Recipes

Strawberry Shortcake Drop Cookies

November 29, 2017
Prep time
5m
Cook Time
15m

**Gluten, Grain, and Dairy FREE!**

Cookies are a wonderful thing, aren’t they? They’re even better when they’re quick, yummy, and made with organic ingredients that your body knows how to process! These Strawberry Shortcake cookies give you a guilt-free taste of summer! They have that same spongy texture and tart strawberry bite… just like the original dessert!

I’m purposely posting these in the middle of holiday baking because at some point, someone’s going to want to be different and NOT make another sugar cookie or gingerbread. Those recipes will be coming soon too, though! Don’t. You. Fret.

These are so, so simple to make. Personally, drop cookies are my favorite, because…when it comes to cookies, I want to eat them as soon as possible. Pretty cookies are great and all, and if I’m trying to be fancy and bring these to a party, I’d definitely take an extra minute to shape them nicely, but, EH, NOT TODAY! You can mix these up, bake them, and have them cooled in under 30 minutes. That’s a win in my book! Try these for yourself. You really can’t mess them up!

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 Strawberry Shortcake Drop Cookies
Servings
Servings
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Mom’s Traditional Meatloaf (Gluten & Dairy Free)

November 7, 2017
Cuisine
Course
Prep time
10m
Cook Time
35m

Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!

Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!

Print Recipe
 Traditional Meatloaf
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. If you're choosing to omit the onions skip this step. (I'll try not to judge you...even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
  3. While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.
  4. I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast...barely a minute for each side. If it's not salty enough, add some more salt!
  5. Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.
  6. Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit...and your meatloaf isn't just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
  7. Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf...looks super appetizing, eh?
  8. Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
  9. Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
  10. ENJOY!
Recipe Notes

*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!

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Buffalo Chicken Casserole (with dairy-free option)

November 7, 2017
Course

This is probably one of my favorite casseroles to make. Then again, anything buffalo chicken sounds great to me anytime! The original casserole is filled with TONS of cheese and milk. That was great and all, but it was so heavy. Delicious, but heavy. I knew I had to change the original up!

The eggs add a fluffiness to the casserole and also help to bind everything together, but if you’re sensitive to eggs, they are not entirely necessary. See the recipe note for a substitute. Honestly, besides the different texture from the spaghetti squash, it tastes like the original. It’s still rich, creamy, and cheesy – if you decide to sprinkle some on top!

So, next time you’re craving buffalo chicken wings, but don’t want all of the grease and carbs, give this hearty dish a try! It’ll surprise you!

 

Print Recipe
 Buffalo Chicken Casserole (with dairy-free option)
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 400 degrees.
  2. Your spaghetti squash can easily be cooked in your microwave in about 15 minutes. Simply cut it in half, lengthwise, and put it face down on a microwave-safe dish. It may need more or less time, depending on the size you have. When it's ready, you'll be able to easily shred it with a fork. My preferred cooking method: 8 minutes High Pressure in my Instant Pot!
  3. After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
  4. As for your shredded chicken, cook that on your stovetop, in your Instant pot, or use leftover rotisserie chicken. If you're cooking boneless, skinless chicken breasts or thighs, and you've never tried shredding chicken with a handheld or stand mixer, DO YOURSELF A FAVOR AND TRY IT!
  5. In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
  6. To the liquid, add squash and chicken and combine.
  7. Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
  8. Bake for 25-30 minutes or until the edges start to brown.
  9. Allow casserole to cool 5-10 minutes before serving.
  10. Top with extra buffalo sauce, ranch dressing, and green onions!
Recipe Notes

*If you are not using eggs, you can substitute 3 tbsp of arrowroot powder to thicken up the sauce. Whisk the powder in with the milk and seasonings.

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