Recipes

Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}

May 11, 2018

It’s summertime and the berries are IN SEASON! Has anyone seen all of the gorgeous strawberries at farmer’s markets and the grocery stores?

It’s got me craving all of the strawberries and blueberries! So, of course I had to incorporate some of them into this week’s batch of protein balls!

These Strawberry Shortcake protein balls don’t require strawberries to be in season, however. This recipe calls for freeze-dried strawberries instead! (Sidenote: Has anyone ever made them at home? I just saw a post about drying them out in the oven – I might have to give that a try!)

These Strawberry Shortcake Protein Balls are filled with healthy fats, protein, and just the right amount of sweetness. They’re free of dairy, gluten, grains, and sweetened with only dates! They’re perfect for a snack between meals, and you’ll feel like you’re eating a little bite of dessert each time!


Print Recipe
 Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor: combine dates, nut butters, and coconut oil until smooth.
  2. Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
  3. Lastly, mix in strawberries pieces.
  4. On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
  5. Freeze for 20 minutes to set or refrigerate 3-4 hours.
  6. I like to store them in the refrigerator, but it's not necessary.
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Dirty Cauliflower Rice

May 3, 2018

Talk about flavor! This rice is filled with it! I don’t know about you, but I’m not usually a fan of plain food. I love spices, and this Dirty Cauliflower Rice uses quite a few of them! It’s a good way to pull that spice or two from the back of your cabinet that you haven’t used for months. We all have them! This Dirty Cauliflower Rice is packed with tons of spices and a little bit of heat from the hot sausage and added jalapeño that makes for a dish you just can’t stop eating!

Make it as a main dish, a side dish, or stuff bell peppers with it! It’s super versatile and couldn’t be easier to make!


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 Dirty Cauliflower Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large saucepan over medium heat, sauté onions, peppers, and garlic in oil for 3-5 minutes or until softened.
  2. Once the veggies have softened, add sausage to pan and begin to brown.
  3. After 2-3 minutes of cooking, add the seasonings and cauliflower rice to your pan. Stir to combine.
  4. Cover and cook for 8-10 minutes or until the cauliflower rice is tender.
  5. Serve immediately or fill peppers with the dirty rice and bake them!
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Easy “Cheesy” Hashbrown Casserole {Dairy-Free}

May 2, 2018

Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!

These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!

This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!

 

Print Recipe
 Easy "Cheesy" Hashbrown Casserole {Dairy-Free}
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Instructions
Cheese Sauce
  1. In a high powered blender***, combine the cheese sauce ingredients until smooth.
Hashbrowns
  1. In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
  2. Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
  3. Add your cheese sauce to the potatoes.
  4. Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
  5. Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.
Recipe Notes

*Pepperjack Cheese Sauce

**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.

*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!

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Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}

May 1, 2018

I’m always looking for new pre-mixed flours for gluten/grain free baking. So, when I came across Thrive Market’s Paleo Flour, I knew that I had to try it!

Let me tell ya, this flour did NOT DISAPPOINT!

 

I whipped these up by just throwing stuff together in a bowl, and I couldn’t believe when they turned out as fluffy as they did! Even my husband who isn’t a fan of muffins, unless they’re chocolate, liked them!

I used Green Valley Organics lactose-free sour cream, but you could substitute greek yogurt or your favorite dairy-free sour cream alternative!

Next time you’re looking to make a breakfast to-go for the week, whip up a batch of these! They will not disappoint!

Print Recipe
 Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Crumb Topping
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Crumb Topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
  3. In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
  4. Add the egg mixture to your dry ingredients and stir to combine. Don't over-mix.
  5. For the crumb topping, combine the ingredients in a food processor until a crumble mixture is formed. You can do this without a food processor and just use a fork. However, it will take a little bit longer and some patience!
  6. In a cupcake pan, fill each cup about 3/4 full.
  7. Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
  8. Bake for 16-18 minutes or until the centers are completely done.
  9. Enjoy! (TIP: they get even better with a little bit of butter on top of a hot one, directly out of the oven!)
Recipe Notes

*The butter must be fairly cold - not soft or melted. This helps to give you a good crumb on top of the muffin.

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Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}

April 30, 2018

I’m always thinking up new protein bar flavors to play around with. This time, I wanted something to taste similar to those chewy oatmeal chocolate chip granola bars that so many of us had in our lunches growing up. I was craving one! I USED TO BE OBSESSED WITH THOSE THINGS!

These Salted Chewy Chocolate Chip Protein Bars come pretty dang close to that flavor. They’re free of grains and gluten all together – so no oatmeal. However, the chia and flax give it just the right crunch that make you think that you’re eating a chewy, slightly crunchy, oatmeal bar.

They’re filled with protein, healthy fats, and some chocolate – all the essentials of a good snack!

I opted to add a little pink salt on top for that addicting salty and sweet contrast, but that’s completely optional!

Try these out next time you’re looking for a healthy snack to keep around the house or to pack in lunches. Kids would love these!


Print Recipe
 Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Instructions
  1. In a large mixing bowl, combine all of the ingredients for the chewy bars.
  2. In a medium baking sheet lined with parchment paper, spread mixture out onto pan. You can use a deeper pan for thicker bars.
  3. Melt dark chocolate and oil.
  4. Stir in maple syrup, if desired. I used about a teaspoon.
  5. Spread chocolate on top of mixture.
  6. Freeze for 20 minutes or refrigerate for 3-4 hours.
  7. Cut bars into desired sizes.
  8. Store in the refrigerator.
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Banana Cream Pie Smoothie {Dairy-Free}

April 29, 2018

Who doesn’t love a guilt-free dessert? I know I don’t!

I love making smoothies at home because I can control the level of sweetness. Sometimes, I get one and it is just so syrupy and overly sweet. Especially in the morning, that much sugar just doesn’t do much good!

This Banana Cream Pie Smoothie is free of dairy and sweetened with whole foods! You can have it for breakfast, a snack, dessert, or any time! Plus, there’s a secret ingredient that ups the nutritional value – cauliflower! If you’ve never put some in your smoothies, you have got to try this trick! It’s a good way to cut back on the sugar level in your smoothies, but still end up with a thick consistency!

Print Recipe
 Banana Cream Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add the ingredients, starting with the liquids. (Only use the maple syrup if you want it a bit sweeter.)
  2. Blend until smooth!
  3. ENJOY!
Recipe Notes

*I like to peel and quarter ripe bananas (and some unripe - for less sweet recipes) to store in the freezer so they're ready to go for smoothies. Cutting before freezing them is a must!

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Key Lime Pie Smoothie {Dairy-Free}

April 26, 2018

It’s finally feeling like springtime in the Midwest! It’s the end of April, so I’d say it’s about time for some sunshine and warmer weather!

However, despite all of the snow and cold weather we’ve had the past few months, this smoothie can still brighten my day! The key lime flavor has me dreaming of warm sunshine and beaches every time I make it!

You might notice that there is a vegetable listed in the ingredients. That is not a typo! Cauliflower is a great filler in smoothies, and a better option that more sugary fruit. It’s like hidden nutrients! Give it a try – it won’t disappoint!

I’m so ready for some summertime!

Print Recipe
 Key Lime Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add all of the ingredients, beginning with the liquids.
  2. Blend until smooth!
Recipe Notes

* Depending on how juicy your lime is, you may need the entire lime. Pop it in the microwave for 5-10 seconds beforehand to make it juicier!

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Smokey Bacon Meatballs

April 25, 2018

Is there anything that bacon doesn’t make better? That’s a big “NO” in my book.

REAL TALK: the only reason I don’t put bacon in more recipes is because I’m too lazy to cook it.

Anyone else have this problem?

Do yourself a favor and just go make some bacon. You’re going to want it for these Smokey Bacon Meatballs! They are easy to make and offer up a subtle change from the typical meatball flavor. They are tender and moist, along with being seasoned just right!

They’re pretty addicting, so you may want to double the batch!

I use good quality grass fed and grass finished ground beef from Strauss Brands meat. If you have never heard of them, check them out! They offer meat BORN & RAISED in the USA! They’re having a promotion through the end of this month (April 30, 2018). It’s goal is to educate consumers on their role in restoring our ecosystem and committing to environmental stewardship. All you have to do is pledge your support of America’s farmers who manage their land sustainably and produce grass fed and grass finished beef – in return, you’ll receive a special offer for 5 pounds of ground beef for $25 + FREE SHIPPING through Strauss. This is an AMAZING deal! Check out the 1 LB Challenge for more information! (NOT SPONSORED: I just love this meat and want to spread the goodness and it’s a great cause to support!)

So, do yourself another favor, and grab some of their ground beef! It has phenomenal flavor and there’s never any fat to drain off of the meat. If you don’t know what I’m talking about, count your blessings that you’ve never had to experience cooking with terrible quality, fatty (not the good kind) meats. Quality is so important with the meat that you eat!


Print Recipe
 Smokey Bacon Meatballs
Cook Time 25 minutes
Servings
meatballs
Ingredients
Cook Time 25 minutes
Servings
meatballs
Ingredients
Instructions
  1. In a saucepan over medium heat, caramelize the onions in oil for about 8-10 minutes or until browned slightly. Remove from heat to cool.
  2. Preheat oven to 400 degrees.
  3. In a bowl, gently combine ground beef, almond flour, seasonings, liquid smoke, egg, and nut pods/cream.
  4. Stir in cooked bacon pieces and onions.
  5. With a tablespoon or a melon ball scooper, portion out meatballs onto a baking sheet (I line mine with parchment paper for easy clean up!) in heaping tablespoons.
  6. Bake for 15 minutes or until browned and cooked through the center.
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Low-Carb Mashed Potatoes {with dairy free option}

April 25, 2018

For me, one of the first foods that come to mind when I hear comfort food is mashed potatoes. Maybe because they’re usually (or should be!) filled with butter or maybe it’s because it’s an excuse for me to pour gravy over something (not that I need an excuse)…honestly, it’s probably both of those things.

Mashed potatoes are rich and cozy. They just make you feel good! Except when you eat too much and just feel heavy and gross – you know what can help eliminate that? This recipe!

These low-carb mashed potatoes are actually half red potatoes and half cauliflower! You still get all of the delicious flavor of classic mashed potatoes, but half of the carbs and some actual nutrition from the cauliflower! That’s a win-win in my book!

You cook them both in the same pot at the same time – doesn’t get any easier! You can choose the dairy free route, but trust me, real butter, or at least ghee, makes all of the difference!

Print Recipe
 Low-Carb Mashed Potatoes {with dairy free option}
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large pot, bring to a boil 8 cups of water.
  2. Add chopped potatoes and cauliflower florets.
  3. Cover and cook over medium heat for 20 minutes or until the potatoes are fork tender.
  4. Drain water from potatoes and cauliflower.
  5. Add butter, sour cream/yogurt, salt, and garlic powder to the pot.
  6. Mash or whip with a mixer until desired consistency is reached.
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Southwest Hamburger Helper

April 24, 2018

The name says it all: Hamburger Helper. I don’t know about you, but HH will always have a special place in my heart! Who’s with me?

This southwest take on the classic is total comfort food – the best kind of food, in my opinion. Give me some pasta, a creamy sauce, some ground beef and I am one happy girl!

This Southwest Hamburger Helper uses my Pepperjack Cheese Sauce, pasta, ground beef, and a few seasonings. It’s almost as simple as the original!

You can use any pasta you like – I like to use Banza Chickpea Rotini for this recipe. It’s high in protein and fiber with super-clean ingredients. Chickpeas aren’t paleo, but we do well with them – to each his own! Life’s all about balance. I also love Bellabondanza’s Green Bean fettuccine – it’s DELICIOUS, low carb, and packed with protein too. Do what works for you!


Print Recipe
 Southwest Hamburger Helper
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a large pot, cook the pasta according to the directions.
  2. While the pasta is cooking, brown the meat over medium heat. This should take about 5-8 minutes.
  3. Once the pasta is cooked to your liking, drain it and add it to your ground meat. (If you used good quality beef, you shouldn't have any fat to drain!)
  4. Add the cheese sauce and seasonings to the pasta.
  5. Combine ingredients and cook for another 3-5 minutes until the sauce is heated through and thickened slightly.
Recipe Notes

* Pepperjack Cheese Sauce recipe - follow the directions to make it into a pasta sauce. You'll need 2 1/2 cups of broth. You can use the entire recipe or only half, depending on how saucy you like it. The pasta may absorb a decent amount of it, as well.

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