Recipes

Flour Tortillas (Egg & Nut Free)

April 23, 2018

For those with nut or egg sensitivities, this flour tortilla is for you! This recipe just happens to also be VEGAN! My normal go-to tortilla recipe contains mostly eggs, however this one is doesn’t even call for a flax or a chia egg!

Being made up of just a handful of ingredients, these flour tortillas are SO simple to whip up. They do take some patience to cook on the stove, but it’s worth it – I promise!


Print Recipe
 Flour Tortillas (Egg & Nut Free)
Cook Time 10 minutes
Servings
Tortillas
Ingredients
Cook Time 10 minutes
Servings
Tortillas
Ingredients
Instructions
  1. In a bowl, combine flour, baking soda, and salt.
  2. Add in remaining ingredients and whisk together until smooth.
  3. In a small nonstick pan over medium low heat, pour a little less than 1/4 cup of batter into the pan. (I use an 8-inch skillet)
  4. Swirl batter around until a circle is formed.
  5. Cook tortillas for about 90 seconds or until the bottom has started to brown.
  6. Flip and cook for another 45 seconds or until the second side has browned slightly.
  7. Repeat steps 3-6 until the batter is all cooked.
Recipe Notes

*If you do not need it to be a nut free version, you can sub creamy cashew butter for the tahini.

To make larger quantities of tortillas, you could easily double or triple the amounts to yield more tortillas.

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Spanish Cauli-Rice

April 23, 2018

If you’re searching for the perfect side dish for your Taco Tuesday (or any day!) … look no further! This Spanish Cauli-Rice is low carb, and still packs all of that perfectly-seasoned goodness of your typical spanish rice.

It comes together in minutes, especially if you have some store-bought riced cauliflower. That stuff is SO HANDY to keep around when you want a quick meal. However, you can easily rice up your cauliflower in your food processor or blender. Personally, I keep bags of frozen cauliflower florets in the freezer at all times. I thaw them slightly, and then throw them in my blender. I pulse it a few times until the cauliflower is the size of rice, and it’s ready to cook! Super simple!

 

Pair this Spanish Cauli-Rice with tacos or serve it in a burrito bowl with lots of toppings! It’s sure to be a hit!

 


Print Recipe
 Spanish Cauli-Rice
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. In a saucepan over medium heat, sauté cauliflower rice in butter or oil for 3 minutes.
  2. Add remaining ingredients and stir to combine.
  3. Continue to cook for 6-7 minutes or until the cauliflower is cooked to desired tenderness.
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Birthday Cake Protein Balls

April 18, 2018

Another week. Another batch of protein packed treats for lunches. That’s never a bad thing! I love snacks and treats that I can feel good about eating, and that can replace my husband’s urge to treat himself to candy out of the vending machine at work!

These are a total winner and will be a regular flavor from now on! They taste like dessert, but are filled with simple, clean ingredients (that you can pronounce!) that you won’t have to feel guilty about eating!

They’re sweetened with just a touch of honey from the homemade cashew butter, but can be adjusted if you like things a bit sweeter! Also, you can substitute store-bought cashew butter. No worries there! See the recipe note below.*

OH! Do yourself a favor and buy a melon baller like this! It makes portioning these out EFFORTLESS!


Print Recipe
 Birthday Cake Protein Balls
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 bowl, combine all ingredients. If you are adding more honey, you might have to add a couple more tablespoons of almond flour to achieve the right consistency to form balls.
  2. With a melon baller scoop (or just a tablespoon), scoop out balls and roll in between your hands to smooth them out. Place onto a tray.
  3. Roll the balls in rainbow sprinkles for added sweetness and a colorful aesthetic!
  4. Chill the balls for 20 minutes in the freezer or for 1-2 hours in the refrigerator.
  5. Store in an airtight container in the refrigerator to maintain shape.
Recipe Notes

*If substituting store-bought cashew butter (you can also use creamy almond butter):

- If it's unsweetened, add 1 1/2 tbsp of raw honey, depending on how sweet you prefer things.

- Add in an additional 1 tsp of vanilla and 1/4-1/2 tsp (start with less - you can always add more!) of almond extract to the mixture.

** Recipe for Cake Batter Cashew Butter

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Cake Batter Cashew Butter

April 18, 2018

…If nut butter wasn’t delicious enough, we are taking it to another level by making it taste like creamy, sweet cake batter! Can you say, “YES, PLEASE?!”

You can go and spread this on bagels, toast, bananas, rice cakes, whatever your fancy! OR JUST EAT IT BY THE SPOONFUL. It’s THAT good!

I also use it for the base of my Birthday Cake Protein Balls – a healthy little treat that tastes oh-so-indulgent.

Treats packed with healthy fats and protein are the best, in my opinion!

 

Print Recipe
 Cake Batter Cashew Butter
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. In a high powered blender or food processor, blend the cashews and oil until smooth. (or chunky if you prefer it!) This should take about 2-3 minutes.
  2. Add remaining ingredients and blend a few seconds to combine.
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3-Minute White Garlic Pizza Sauce {Dairy Free}

April 15, 2018

Yea, you read that right – THREE minutes. This sauce can probably be made even faster if you have a powerful food processor and some quick hands.

Who doesn’t love some good pizza? …Actually, I know there are some crazies out there that just really don’t like it. I personally know a couple of them. That’s just unnecessary negativity, in my opinion. IT’S PIZZA! What’s not to love?!

Unfortunately, there’s actually a lot to dislike if you’re dairy, gluten, or grain free, OR just trying to eat clean. Pizza doesn’t typically fit into most “diets,” but if you look hard and put in a bit of effort, a good, guilt-free pizza can be made. This sauce makes it even easier! However, if you’re looking to treat yourself and you don’t have any dietary restrictions, by all means, TREAT YOURSELF! Pizza is definitely a meal that I treat myself to every now and then – gluten, grain, dairy, plenty of grease and all!

I usually go the classic route with a tomato-based sauce topped with sausage or pepperoni. However, if I ever visit a pizza place with a white garlic pizza on the menu, it’s hard to stick with the classic. I’m talking creamy garlic…not the plain pizza drizzled with olive oil and sprinkled with minced garlic and veggies. NO, THANKS.

This sauce perfectly mimics that creamy, alfredo-like sauce on those white pizzas. It’s so good, I found myself “taste-testing” it way too much – to the point that I almost didn’t have enough. Whoops!

I love food that comes together quickly and easily. As a food blogger, that’s not always how it goes. Always testing and tweaking a new recipe. However, this sauce, with it’s minimal ingredients, takes the cake (or pie!) for quick and easy. It was effortless and needed minimal work and attention. I’ll take that any day!

A quick homemade sauce, pre-made crust, shredded rotisserie chicken, thinly sliced onions, some cheese (I used Kitehill dairy-free Ricotta for the pizza pictured), and you’ve got yourself a homemade pizza in no time at all!

 

Let me know how fast you make yours!

Print Recipe
 3-Minute White Garlic Pizza Sauce
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Instructions
  1. If you do not have a good blender or food processor**, soak the cashews for 30 minutes in water.
  2. Add all of your ingredients to your food processor or blender and combine until smooth.
  3. Transfer mixture to a sauce pan over medium heat and whisk until thickened - about 1-2 minutes.
  4. ...and it's ready for pizza!
Recipe Notes

*Get the chicken bouillon paste that I use HERE. It's seriously THE BEST.

**I have used a Ninja blender, Vitamix, and a small KitchenAid food processor for this recipe. All have worked just fine. With that being said, some blenders out there just do not cut it. LITERALLY. You can take the chance and try it, even if you question it's power. If worse comes to worse, and the cashews do not blend into a smooth consistency, leave the mixture to hang out in the blender and soften. Come back a half-hour later and blend again! Easy peasy!

 

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Secret Veggie Sloppy Joes

April 11, 2018

Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.

For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!

I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!

Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.

 

 

Print Recipe
 Secret Veggie Sloppy Joes
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large soup pot over medium heat, sauté onions, carrots, peppers, and squash in butter for 8-10 minutes.
  2. Add in ground beef and break it up.
  3. Cook the beef until it is almost completely browned, about 5-8 minutes.
  4. Add all of the remaining ingredients and stir to combine.
  5. Cover, reduce heat to low, and cook for AT LEAST 10-15 minutes - but 30 minutes is preferred. The longer it simmers the tastier it gets!
  6. Top with mustard, onions, or cheese. Serve on buns, with chips, or in a wrap - or just eat it plain! 🙂
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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
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 blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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Fajita Taco Meat

April 3, 2018

On any given day, if you ask me if I want tacos or nachos, 9 times out of 10, I will say YES. This fajita-inspired, taco meat is perfectly seasoned with spices you probably already have in your cabinet. Therefore, no overly-salted, seasoning packet needed here! This meat combines all of the flavors of fajitas in an easy-to-cook, foolproof dish!

It goes great on tortillas or piled up on chips with tons of toppings…including my dairy free Pepperjack Cheese Sauce. I think I make a batch of that almost every week! Ready to dig in, yet? Here’s the recipe!

Print Recipe
 Fajita Taco Meat
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a nonstick sauce pan or cast iron skillet over medium heat, sauté peppers and onions in oil for 3-4 minutes or until they have just began to soften.
  2. Add your ground beef to the skillet and begin to break it up.
  3. Add all of your seasonings to the ground beef and continue to break it up while it cooks.
  4. After the beef has browned on all the edges, (this should take about 5 minutes), add the water.
  5. Reduce the heat to low and simmer for 5-10 minutes until most of the liquid has cooked away.
  6. And...you're done!
Recipe Notes

*If you are using the cheapest ground beef for this, depending on the brand, you will often find that the fat content is higher, therefore, there will be more grease. Depending on how much fat is left after browning, reduce the water to 1/4 cup, first and see if you need more liquid after that.

My ground beef ratio is usually 85% lean/15% fat and I never have to drain excess. Personally, it's worth the extra dollar or two to buy quality meat. Just keep that in mind!

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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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