Arrowroot powder

Name: Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}
Prep time: 5 min
Cook time: 8 min
Yield: 6-8
Ingredients: 1 Large onion (diced ); 12 oz Broccoli florets (frozen ); 10 oz Riced broccoli (frozen - sub 10 oz more broccoli florets); 10 oz Butternut squash (chopped); 1-2 Whole carrots (shredded (about 1 heaping cup)); 6 cups Broth (chicken or veggie); 1 1/2 tsp Pink salt; 1 tsp Black pepper; 1 tsp Thyme leaves; 2 tsp Garlic powder; 2 tsp Onion powder; 2/3 cup Raw cashews; 2 tbsp Arrowroot powder (optional )

Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

January 10, 2019

Taylor

YUM.

When I see Broccoli Cheddar soup on any menu, it’s always a solid – “YES, PLEASE” from me. I used to make the dairy-packed, cheesy pot of gold all of the time, but after my husband and I discovered his dairy-intolerance, it wasn’t a staple in our house anymore.

Until this recipe.

This Whole30 Panera-Copycat Broccoli Cheddar is about as close as you can get to the real deal. If you’re making it in the instant pot, it cooks in MINUTES.

It couldn’t be easier!

Don’t forget to pin this recipe on Pinterest to save for later!

Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

Prep Time

5 minutes

Cook Time

8 minutes

Servings

Ingredients

1 Large onion diced
12 oz Broccoli florets frozen
10 oz Riced broccoli frozen - sub 10 oz more broccoli florets
10 oz Butternut Squash chopped
1-2 Whole carrots shredded (about 1 heaping cup)
6 cups Broth chicken or veggie
1 1/2 tsp Pink salt
1 tsp Black pepper
1 tsp Thyme leaves
2 tsp Garlic powder
2 tsp Onion powder
2/3 cup Raw cashews
2 tbsp Arrowroot powder optional

Prep Time

5 minutes

Cook Time

8 minutes

Servings

Ingredients

1 Large onion diced
12 oz Broccoli florets frozen
10 oz Riced broccoli frozen - sub 10 oz more broccoli florets
10 oz Butternut Squash chopped
1-2 Whole carrots shredded (about 1 heaping cup)
6 cups Broth chicken or veggie
1 1/2 tsp Pink salt
1 tsp Black pepper
1 tsp Thyme leaves
2 tsp Garlic powder
2 tsp Onion powder
2/3 cup Raw cashews
2 tbsp Arrowroot powder optional

Instructions

Instant Pot directions

To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
Cook on High Pressure for 8 minutes.
Once the timer goes off, do a quick release of the pressure.
In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It's ok if there are still some chunks of onions, broccoli, and squash left behind - whatever your preference!
Add the cashew mixture back to the instant pot and stir to combine.
On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you're going to get all of that good creamy, slightly cheesy flavor of that favorite soup!

Stovetop directions

In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
Add the cashew mixture back into the soup pot.
Reduce the heat to medium low and cook for 5-10 minutes until thickened.
If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.

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Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}

January 9, 2019

Taylor

Comfort food, comfort food, comfort food. That’s what I’m all about. It doesn’t matter if you’re following a paleo, keto, or whole30 diet, comfort food is still something very do-able!

Growing up, one of mine and my little brother’s favorite meals was salisbury steak. I’m talking about that over-processed, frozen entree dinner that you can find at numerous grocery stores.

Yea, THAT STUFF.

This Hamburger Steak with Onion Gravy is reminiscent to that meal – just way better for you! Plus, you can control the seasonings with this too!

Sometimes, those meals can just be SO salty.

It’s dairy, gluten, and grain free, and super easy to mix together. Caramelizing the onions takes that extra few minutes, but it’s so worth it for that rich onion flavor in the gravy! I could eat the gravy like soup…because I have an obsession with all things gravy.

But seriously, it’s gooooood and the epitome of comfort food!

Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}

Cook Time

25 minutes

Servings

steaks

Ingredients

Hamburger Steaks

2 Large onions thinly sliced (about 1 1/2-2 cups)
3 tbsp Avocado oil sub coconut/olive oil
2 tsp Pink salt divided into 1 1/2 tsp and 1/2 tsp
1 lb Ground Beef
1 tsp Thyme leaves
1 tsp Black pepper
2 tsp Onion powder
1 tsp Garlic powder
2 tbsp Coconut aminos
2 tbsp Minced onions
1/4 cup Almond Flour
3 tbsp Nutpods sub dairy-free heavy cream substitute

Gravy

2 1/2 cups Beef broth
1/2 cup Nutpods sub dairy free creamer substitute
2 tbsp Coconut aminos
2 tbsp Arrowroot powder
1 tsp Onion powder
1/2 tsp Fresh cracked black pepper sub regular ground black pepper
1/2-1 tsp Pink salt if needed

Cook Time

25 minutes

Servings

steaks

Ingredients

Hamburger Steaks

2 Large onions thinly sliced (about 1 1/2-2 cups)
3 tbsp Avocado oil sub coconut/olive oil
2 tsp Pink salt divided into 1 1/2 tsp and 1/2 tsp
1 lb Ground Beef
1 tsp Thyme leaves
1 tsp Black pepper
2 tsp Onion powder
1 tsp Garlic powder
2 tbsp Coconut aminos
2 tbsp Minced onions
1/4 cup Almond Flour
3 tbsp Nutpods sub dairy-free heavy cream substitute

Gravy

2 1/2 cups Beef broth
1/2 cup Nutpods sub dairy free creamer substitute
2 tbsp Coconut aminos
2 tbsp Arrowroot powder
1 tsp Onion powder
1/2 tsp Fresh cracked black pepper sub regular ground black pepper
1/2-1 tsp Pink salt if needed

Instructions

In a large saute pan, caramelize onions for 10 minutes in 1 tbsp of avocado oil and 1/2 tsp salt.
While the onions are caramelizing, combine gently (don't overwork the meat): ground beef, 1 1/2 tsp salt, thyme leaves, 1 tsp black pepper, garlic powder, 2 tsp onion powder, 2 tbsp coconut aminos, 2 tbsp minced onions, almond flour, and 3 tbsp nutpods.
Once the onions have started to caramelize and brown around the edges, move them to the sides of the pan.
Add in 1 tbsp of oil to the center and increase the heat to medium high.
Divide the ground beef mixture into four patties.
Evenly place the four patties in the center of the pan and cook for 3 1/2 minutes.
Flip the patties, reduce the heat to med low and cook for another 3 minutes.
Remove the patties from the pan, place on a plate or tray and tightly cover with foil.
To the pan with the onions, add in beef broth and cook for 2-3 minutes over medium heat. Make sure to stir to pick up all of the pan drippings and browned meat that might have been left behind. That's all good flavor that will make the best gravy!
In a mixing bowl, whisk to combine: 4 tbsp of nutpods, 2 tbsp coconut aminos, 1 tsp onion powder, fresh cracked peppers, and arrowroot powder.
To the broth, whisk in the cream mixture and cook for 2-3 minutes until slightly thickened.
Add the hamburger steaks back into the gravy, cover each steak with a spoonful of gravy, and cook for 5 minutes on med low.
Once the gravy is thickened completely, serve immediately over cauliflower rice or mashed potatoes!

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Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019

Taylor

1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

Prep Time

5 minutes

Cook Time

40-45 minutes

Servings

servings

Ingredients

1 lb Ground Beef
1 Large onion diced (about 1 1/2 cups)
7 cups Frozen shredded potatoes the only ingredient should be potatoes - I buy a big bag at Walmart
1 13.5 oz can of Coconut Milk full fat
3/4 cup Beef broth
1/4 cup Coconut aminos
1/4 cup Nutritional yeast optional
2 tbsp Arrowroot powder
3 Eggs whisked - sub flax eggs (see recipe note*)
2 tbsp Dried parsley feel free to use fresh herbs!
1 tbsp Onion powder
2 tsp Salt I usually add a bit more after cooking - especially with potato based dishes!
2 tsp Garlic powder
1 tsp Thyme leaves
1 tsp Dill
1 tsp Black pepper
3/4 cup Sour cream/dairy free yogurt or sour cream optional (see recipe notes**)

Prep Time

5 minutes

Cook Time

40-45 minutes

Servings

servings

Ingredients

1 lb Ground Beef
1 Large onion diced (about 1 1/2 cups)
7 cups Frozen shredded potatoes the only ingredient should be potatoes - I buy a big bag at Walmart
1 13.5 oz can of Coconut Milk full fat
3/4 cup Beef broth
1/4 cup Coconut aminos
1/4 cup Nutritional yeast optional
2 tbsp Arrowroot powder
3 Eggs whisked - sub flax eggs (see recipe note*)
2 tbsp Dried parsley feel free to use fresh herbs!
1 tbsp Onion powder
2 tsp Salt I usually add a bit more after cooking - especially with potato based dishes!
2 tsp Garlic powder
1 tsp Thyme leaves
1 tsp Dill
1 tsp Black pepper
3/4 cup Sour cream/dairy free yogurt or sour cream optional (see recipe notes**)

Instructions

In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
Cook for about 5 minutes until the potatoes have just started to soften.
Stir the whisked eggs into the pot.
Immediately, remove from the heat and transfer into a baking dish.
Bake for 25-30 minutes or until slightly browned on top and somewhat firm.

Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs.

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it.

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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018

Taylor

Course

Dessert

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!

Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

Course

Dessert

Cook Time

15 minutes

Passive Time

1-2 hours

Servings

bars

Ingredients

Pecan Crust

1 tbsp Ground flax sub ground chia seeds or 1 egg
2 tbsp Warm water omit if using an egg
1 1/2 cups Almond Flour
3/4 cup Pecan Halves sub 1/4 cup more almond flour or unflavored pea protein powder
1/3 cup Coconut sugar
1 tsp Arrowroot powder
1/4 tsp Pink salt
1/2 tsp Baking Soda
1/4 cup Avocado oil sub melted coconut oil (ghee/butter if you're not making it vegan)
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract

"Cheesecake" filling

1 cup Raw cashews optional - soak for 30 minutes in warm water
8 oz Coconut cream
1/4 cup Coconut oil melted (sub butter/ghee)
3-4 tbsp Raw honey sub maple syrup
1 tbsp Coconut flour
1 tbsp Lemon juice
1 tsp Vanilla Extract

Pumpkin swirl

2/3 cup Pumpkin puree 100% pumpkin - NOT pumpkin pie filling
1/4 cup Maple syrup sub honey
1/2 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
1/8 tsp Ginger

Course

Dessert

Cook Time

15 minutes

Passive Time

1-2 hours

Servings

bars

Ingredients

Pecan Crust

1 tbsp Ground flax sub ground chia seeds or 1 egg
2 tbsp Warm water omit if using an egg
1 1/2 cups Almond Flour
3/4 cup Pecan Halves sub 1/4 cup more almond flour or unflavored pea protein powder
1/3 cup Coconut sugar
1 tsp Arrowroot powder
1/4 tsp Pink salt
1/2 tsp Baking Soda
1/4 cup Avocado oil sub melted coconut oil (ghee/butter if you're not making it vegan)
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract

"Cheesecake" filling

1 cup Raw cashews optional - soak for 30 minutes in warm water
8 oz Coconut cream
1/4 cup Coconut oil melted (sub butter/ghee)
3-4 tbsp Raw honey sub maple syrup
1 tbsp Coconut flour
1 tbsp Lemon juice
1 tsp Vanilla Extract

Pumpkin swirl

2/3 cup Pumpkin puree 100% pumpkin - NOT pumpkin pie filling
1/4 cup Maple syrup sub honey
1/2 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
1/8 tsp Ginger

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.
In a food processor, finely chop pecans.
In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.
To the flax egg, mix in oil, vinegar, and vanilla.
Add wet ingredients to the dry ingredients and stir to combine.
Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.
While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.
In a small bowl, combine the pumpkin swirl ingredients.
Once the crust has baked and cooled, pour "cheesecake" filling onto crust.
Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.
Freeze for 1-2 hours or refrigerate overnight until set up.
DEVOUR! 🙂

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Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

August 23, 2018

Taylor

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Strawberry Cheesecake Bars

Cook Time

15 minutes

Passive Time

1-2 hours of cooling

Servings

bars

Ingredients

Cheesecake filling

1 cup Cashews soaked in water for 30+ minutes
1/4 cup Coconut oil melted
8 oz Coconut cream see recipe note*
3-4 tbsp Raw honey depending on sweetness desired
1 tsp Pure vanilla extract
1 tbsp Coconut flour

Strawberry filling

1/2 batch 3-ingredient Strawberry Jam see recipe note below**

Cook Time

15 minutes

Passive Time

1-2 hours of cooling

Servings

bars

Ingredients

Cheesecake filling

1 cup Cashews soaked in water for 30+ minutes
1/4 cup Coconut oil melted
8 oz Coconut cream see recipe note*
3-4 tbsp Raw honey depending on sweetness desired
1 tsp Pure vanilla extract
1 tbsp Coconut flour

Strawberry filling

1/2 batch 3-ingredient Strawberry Jam see recipe note below**

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients for sugar cookie crust.
Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
Bake crust for 13-15 minutes until slightly golden on top.
For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
Chill for 1-2 hours until firm.
Slice and devour!

Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam

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Sausage Peppered Gravy {Dairy, Gluten, & Grain Free}

August 14, 2018

Taylor

3 ingredients…plus water, a few seasonings, and some biscuits and you’ll have one of my favorite meals!

When someone says “comfort food,” sausage gravy and biscuits is one of the first things that comes to my mind. To some of my friends, my mom is still remembered for making them her biscuits n’ gravy. Thankfully, she passed on the knowledge! However, I’ve had to take all of those skills and recipes from her and learn to adapt to the clean-eating lifestyle, which generally, does not include much dairy, gluten, or grains – common things found in comfort foods.

Thankfully, this recipe fits all of those criteria and doesn’t disappoint in the slightest.

Cashews are used in this particular recipe and they offer a creamy, slighty nutty sauce that, when combined with the sausage is deeeelicious! I’ve used both coconut and almond milk in a sausage gravy recipe before and it did the trick when I was craving this kind of dish, however, the cashews definitely win when it comes to my favorite.

This Sausage Peppered Gravy will have you going back for seconds…and thirds! SO BE CAREFUL! 😉

Serve this gravy over a breakfast skillet, chicken cutlets and mashed potatoes, or make a batch of my Easy Vegan (Egg-free) Drop Biscuits for a complete meal!

Sausage Peppered Gravy {Dairy Free}

Cook Time

15 minutes

Servings

Ingredients

1 lb Ground sausage You can use the plain variety or breakfast sausage
3 cup Water
3/4 cup Raw cashews
2-3 tbsp Arrowroot powder sub tapioca flour
2 tsp Black pepper
1 tsp Pink salt
1/4 tsp Ground Sage optional, only use if choosing plain variety of sausage

Cook Time

15 minutes

Servings

Ingredients

1 lb Ground sausage You can use the plain variety or breakfast sausage
3 cup Water
3/4 cup Raw cashews
2-3 tbsp Arrowroot powder sub tapioca flour
2 tsp Black pepper
1 tsp Pink salt
1/4 tsp Ground Sage optional, only use if choosing plain variety of sausage

Instructions

In a large skillet over medium heat, break up and brown sausage.
While the sausage browns, blend cashews* and water in a high powdered blender or food processor until completely smooth.
Add in 2 tbsp of arrowroot to the mixture and blend for a few more seconds.
Once the sausage has browned, add the cashew sauce, salt, pepper, and sage to the skillet.
Stir and bring the gravy to a simmer.
Cook for 5-10 minutes until gravy has thickened.
If desired, you can add another tablespoon of arrowroot powder to thicken the gravy even more. Simply mix it with 1-2 tbsp of water to create a slurry and add to the gravy.
Serve it over biscuits, potatoes, chicken, or eggs. It's delicious in so many forms!

Recipe Notes

*Soaking cashews for 30 minutes prior will soften them and help the mixture blend faster and easier.

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Easy Vegan Drop Biscuits {Gluten & Grain Free}

August 14, 2018

Taylor

Recently, my husband discovered he was intolerant to eggs. Let me tell ya, we eat A LOT of eggs and that is coming to an end for awhile. This discovery came to our attention through testing that we had done through Balanced Health. We already suspected that he was intolerant to dairy, at least cow’s milk, but eggs just weren’t on our minds! It’s so nice to have some answers and work to eliminate some of his health issues. There were quite a few other things that we discovered through this testing that we never would have guessed! We’re excited to put some things into play and see what comes out of it. I’ll be sharing more details about our experience in a future post.

Due to this newly discovered egg intolerance, I’m learning to adapt many of recipes to fit into his diet. Most of the baked goods that I make require eggs. There will be lots of experimenting in the near future.

The other night, he requested biscuits and sausage gravy…so I got to work! Surprisingly, he loved the first batch that I made of these and said, “Don’t change a thing!”

These biscuits are moist and perfectly crumbly, but still hold up well like your typical biscuits. They’re made from a mixture of flours and chia seeds, instead of eggs. If you can tolerate eggs, and are not restricted to a vegan diet, you could substitute an egg for the chia seeds and water in this recipe.

These Easy Vegan Drop Biscuits are super simple to make, hence the name, and could pair well with any meal. However, my favorite way to eat biscuits will always be to have them covered in sausage gravy. ALWAYS. Check out my recipe for Sausage Peppered Gravy for a dairy free, paleo take on the classic!

If you’re are interested in getting testing done like we did, you can do so through the link below. We purchased the Full Scan.

https://www.creatingbalancedhealth.com/product/fullscan/?ref=57

You can receive $20 off any scan by entering “GonePaleo” at checkout. I would highly recommend doing it, if you’re curious at all about how your body is functioning despite having digestion problems or not. Our diet affects so many things in our body, from mood to your skin. If you are having ANY health issues, this test could give you answers or make a great starting point in aiding your health!

The full scan runs your saliva and hair samples (that you send via mail) against 600 factors. It lets you know how different parts of your body are functioning, i.e. your thyroids, liver, blood, digestion, nervous/respiratory system, etc. Such an interesting thing to learn! I will be getting myself tested in the future, as well!

Easy Vegan Drop Biscuits {Gluten & Grain Free}

Prep Time

5 minutes

Cook Time

15 minutes

Servings

biscuits

Ingredients

3/4 cup Warm water separated into 1/4 cup and 1/2 cup measurements
2 tbsp Chia seeds white or black
1 1/2 cups Almond Flour
1/3 cup Arrowroot powder
3 tbsp Coconut flour
1 tsp Pink salt
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar sub white vinegar
1/4 cup Avocado oil

Prep Time

5 minutes

Cook Time

15 minutes

Servings

biscuits

Ingredients

3/4 cup Warm water separated into 1/4 cup and 1/2 cup measurements
2 tbsp Chia seeds white or black
1 1/2 cups Almond Flour
1/3 cup Arrowroot powder
3 tbsp Coconut flour
1 tsp Pink salt
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar sub white vinegar
1/4 cup Avocado oil

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix chia seeds and 1/4 cup of the water and let rest for 3-4 minutes.
In a mixing bowl, combine remaining dry ingredients - almond and coconut flour, arrowroot, salt, and baking powder.
Once the chia mixture has thickened and turned into a coagulated, gel-like mixture, add vinegar, avocado oil, and remaining 1/2 cup of water and whisk to combine.
Add the wet ingredients to your mixing bowl with the dry ingredients. Stir just enough to combine.
Onto a greased or lined baking sheet, drop approximately 1/3 cup-sized portions evenly onto the sheet.
Bake for 15-17 minutes until slightly golden and cooked through the center.

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Instant Pot Cream of Potato Soup

June 21, 2018

Taylor

Cuisine

Whole30

Cream of Potato soup…it can’t get any more simple and delicious than that! …except when you make it in the Instant Pot!

This soup cooks in 5 minutes, with the exception of the 5-10 minutes that the pot takes to come to pressure. Either way, IT COOKS QUICK!

You could definitely make this all on your stovetop – the cooking time would just be a bit longer. See the recipe notes below for details.

These are all ingredients that you most likely have on hand, and they all make for a simple, great soup or even a base for a fancier soup! Use your imagination. Throw in some veggies, bacon or chicken, or even some jalapeños for a spicy twist – the possibilities are endless!

I usually keep it simple and top it with some of my Crispy Ranch Potatoes for some extra potato flair!

Instant Pot Cream of Potato Soup

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Cuisine

Whole30

Cook Time

5 minutes

Passive Time

5-10 for pot to come to pressure

Servings

small servings

Ingredients

4 Red potatoes medium, diced (peeled or unpeeled)
3-4 cups Bone broth depending on consistency desired (sub veggie broth)
1 Large onion diced
2 tsp Pink salt
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Black pepper
2 tbsp Arrowroot powder
3 tbsp Water
1/2 cup Dairy-free yogurt or sour cream
4 tbsp Ghee or Grass-fed butter

Cuisine

Whole30

Cook Time

5 minutes

Passive Time

5-10 for pot to come to pressure

Servings

small servings

Ingredients

4 Red potatoes medium, diced (peeled or unpeeled)
3-4 cups Bone broth depending on consistency desired (sub veggie broth)
1 Large onion diced
2 tsp Pink salt
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Black pepper
2 tbsp Arrowroot powder
3 tbsp Water
1/2 cup Dairy-free yogurt or sour cream
4 tbsp Ghee or Grass-fed butter

Instructions

Add potatoes, broth, onion, and seasonings to the instant pot.
Set to 5 min at HP (high pressure).
Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
Using an immersion blender, blend the soup for 10 seconds or so, just until most of the potatoes are broken up and you're left with very small chunks. You can blend it as little or as much as you like.
Combine arrowroot and water to make a thickening slurry.
Add slurry to the soup and stir until it has thickened. If you do this immediately after doing the QR (it should still be on the "keep warm" setting), your soup will be hot enough for it to thicken. If it isn't, just turn it to the saute mode and allow it to heat up that way.
Finally mix in butter and sour cream to the final mixture and stir to combine.
Simple comfort food is my favorite! Enjoy!

Recipe Notes

For the stovetop version:

In a large pot, saute onions in 1 tbsp of oil over medium heat for 3-5 minutes until softened.
Add potatoes and cook for another 5 minutes.
Add broth and seasonings and bring to a boil.
Cover, reduce heat, and cook until the potatoes are soft and fork tender.
Add arrowroot slurry to soup and stir until thickened.
Stir in butter and sour cream.

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Oven-Baked Sweet Potato Tots

April 2, 2018

Taylor

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!

Oven-Baked Sweet Potato Tots

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 Large sweet potato
1 Egg beaten - sub flax or chia egg
3 tbsp Coconut flour
1/4 cup Arrowroot powder
1 1/2 tsp Pink salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
Parchment paper for baking
Spray oil for baking

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 Large sweet potato
1 Egg beaten - sub flax or chia egg
3 tbsp Coconut flour
1/4 cup Arrowroot powder
1 1/2 tsp Pink salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
Parchment paper for baking
Spray oil for baking

Instructions

Cook sweet potato until tender. You can do this in the microwave, oven, stovetop, or the Instant Pot.*
Preheat oven to 450 degrees.
In a mixing bowl, mash (or whip with a handheld mixer) potatoes.
Add remaining ingredients to the bowl and mix to combine.
Line a baking sheet with parchment paper and spray with oil. The oil helps to crisp up the tater tots.
Drop tablespoon-sized balls onto the paper. I use a melon baller scooper for this.
Slightly flatten each scoop out.
Bake for 10 minutes.
Remove the tater tots from the oven, spray each with oil, and flip.
Cook for another 8-10 minutes.
Remove from the oven and serve immediately.
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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Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018

Taylor

Course

Chicken tenders…for kids young and old! They just never get old! These cutlets are wonderful served over creamy pasta, cauliflower rice and gravy, or make them into tenders and dip them in some good ol’ RANCH! You can’t go wrong. Totally kid-approved!

These are made with a combination of gluten free flours and spices that make the crust, crispy and flavorful! Don’t let fried chicken intimidate you. These are a great way to try it out! They’re super simple to bread and fry – you’ll impress yourself! 😉

Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

Course

Appetizers, Dinner

Prep Time

5 minutes

Cook Time

20-25 minutes

Servings

cutlets

Ingredients

2 lbs Chicken breast
1/2 cup Arrowroot powder 1/4 c separated
1/4 cup Coconut oil for frying - sub avocado oil
1/3 cup Almond Flour
2 tbsp Tapioca flour
2 tbsp Coconut flour
1 Egg
1 tbsp Water
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Pink salt
1/2 tsp Black pepper
2 tbsp Dried minced onion optional
1 tsp Thyme leaves optional
1 tsp Oregano optional

Course

Appetizers, Dinner

Prep Time

5 minutes

Cook Time

20-25 minutes

Servings

cutlets

Ingredients

2 lbs Chicken breast
1/2 cup Arrowroot powder 1/4 c separated
1/4 cup Coconut oil for frying - sub avocado oil
1/3 cup Almond Flour
2 tbsp Tapioca flour
2 tbsp Coconut flour
1 Egg
1 tbsp Water
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Pink salt
1/2 tsp Black pepper
2 tbsp Dried minced onion optional
1 tsp Thyme leaves optional
1 tsp Oregano optional

Instructions

In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
In a large bowl, mix together remaining ingredients (except for the chicken breasts).
On a cutting board, slice each chicken breast into 2-3 thin slices. (about 1/4-1/2 inch thick) You do this by placing the chicken breast, flat on the board, and laying your hand on top. Hold your knife sideway (parallel to your hand and the board), and cut into the breast. Eyeball it and cut 1/4 inch above the cutting board, leaving a thin chicken slice. I typically can do this 1-2 more times with each breast. It just depends on the thickness.
You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
In a large, deep cast iron skillet (you could use a good, nonstick or heavy bottom pan/pot), heat oil over medium high heat. (it should take about 4-5 minutes to heat up)
Dip each piece of chicken in arrowroot powder, being sure to evenly coat all sides. Use a fork or your fingers! You might get a little messy! (It's worth it though!)
Follow by dipping each piece of chicken into egg mixture.
Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
Gently shake off excess flour and place each chicken cutlet into hot oil. Make sure it sizzles when you place it in there. That helps to get a nice crust on the chicken! (Do not over crowd the pan. I usually fit about 3 pieces at a time.)
Cook for 4-5 minutes or until the edges begin to turn golden brown and flip. You should easily be able to flip the chicken when it's done on the first side. If it sticks, do not flip, and cook for another minute or so.
Cook the chicken pieces for 3-4 min on the other side. The thinner you slice the chicken, the quicker it will cook! Usually, when both sides are evenly browned, it's done.
Repeat steps 7-12 until all of the chicken is cooked.
I like to keep the chicken cutlets/tender warm by placing them on a baking rack on top of a baking sheet in a 250 degree oven. It keeps them nice and crispy until you're done cooking them all!
Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂

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