Black pepper

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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5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}

April 3, 2018

This is one of the most simple and comforting soups that I make! The Instant Pot cooks this soup in 5 minutes. If you haven’t heard me say it before, here I go again…I LOVE MY INSTANT POT! For this recipe, I only quarter the onion, and use a bag of frozen cauliflower. There is such little work involved! This creamy soup is so versatile and can be a base for so many other soups. I usually turn it into a Loaded “Potato” Soup or a Cheeseburger Chowder.

It may be dairy free and low carb, but it is still super creamy! This soup tastes so similar to a Cream of Potato soup, but, instead, is filled with a much healthier veggie! Personally, I’m always in need of more veggies in my life! White potatoes have practically no nutritional value and are packed with carbs that turn into sugar. They are delicious and technically, WHOLE FOODS, but we should keep those to a minimum. Using cauliflower instead is a great, guilt-free substitute. Small changes like this every now and then can mean big things for someone’s diet and health.

P.S. If you do not have an Instant Pot or pressure cooker, see the notes below* for an alternative stovetop method. It will take a bit longer, but still be delicious! The only other appliance that you will need is some type of blender. I typically use a handheld immersion blender for this.

 

Print Recipe
 5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}
Cook Time 5 minutes
Passive Time 5-10 minutes to come to pressure
Servings
Ingredients
Cook Time 5 minutes
Passive Time 5-10 minutes to come to pressure
Servings
Ingredients
Instructions
  1. To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
  2. Attach the lid, turn the valve to seal, and set for 5 minutes (make sure its on High Pressure.) It will take 5-10 minutes to come to pressure, as well.
  3. When the timer goes off, turn the valve, and do a quick release.
  4. Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
  5. Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
  6. Drizzle with yogurt or sour cream before serving. ENJOY!
Recipe Notes

*Stovetop method:

  1. In a soup pot over medium heat, saute onions in 1 tbsp of avocado oil, coconut oil, or ghee/butter. You'll want to dice the onions for this cooking method.
  2. Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
  3. Bring to a boil, cover, and cook for 3-5 minutes.
  4. Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
  5. Remove from heat and add the butter to the soup.
  6. Transfer the soup to your blender or a metal bowl to use the immersion blender.
  7. Puree until completely smooth.

** Chicken Bouillon Paste - This is my favorite brand and one of my favorite things to use in dishes! If you decide to use Thrive Market (it's a couple dollars cheaper on there), send me an email and I can get you a link for a discount off your first order!

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Oven-Baked Sweet Potato Tots

April 2, 2018

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!


Print Recipe
 Oven-Baked Sweet Potato Tots
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cook sweet potato until tender. You can do this in the microwave, oven, stovetop, or the Instant Pot.*
  2. Preheat oven to 450 degrees.
  3. In a mixing bowl, mash (or whip with a handheld mixer) potatoes.
  4. Add remaining ingredients to the bowl and mix to combine.
  5. Line a baking sheet with parchment paper and spray with oil. The oil helps to crisp up the tater tots.
  6. Drop tablespoon-sized balls onto the paper. I use a melon baller scooper for this.
  7. Slightly flatten each scoop out.
  8. Bake for 10 minutes.
  9. Remove the tater tots from the oven, spray each with oil, and flip.
  10. Cook for another 8-10 minutes.
  11. Remove from the oven and serve immediately.
  12. 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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Mexican Potato Bake

March 27, 2018
Cuisine

The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!

With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.

…which is still absolutely delicious. Change is nice though!

I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!


Print Recipe
 Mexican Potato Bake
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
  3. Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
  4. Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
  5. Remove skillet from heat.
  6. In a large bowl, whisk together coconut milk and eggs.
  7. Add milk mixture to the ground beef and vegetables and combine.
  8. Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
  9. Cool for 5-10 minutes before cutting.
  10. Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes

Pepperjack Cheese Sauce

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Instant Pot Meatloaf & Mashed Potatoes (Gluten & Dairy Free options)

March 21, 2018
Course

Who doesn’t love those one pot meals? This meal is all cooked at the same time in your Instant Pot! That’s right, no oven and no big boiling pot of water for those potatoes. It does use more than one dish, but the fact that you can make these two dishes at the exact same time, in the same pot, is mind-blowing to me! It just doesn’t get any easier!

For this recipe, I made four personal sized versions of my Mom’s Traditional Meatloaf. I used quality grass-fed and finished beef, which, in my opinion, adds so much good flavor to your meal. If you’ve never tried it, do yourself a favor and go get some! It’s not just a fancy title slapped on ground meat. Not only is it better for you, it’s much more delicious! My favorite is Strauss Ground Beef. Check out their website straussbrands.com to find it nearest you.

You can substitute your favorite meatloaf recipe (1lb ground meat recipe) in place of this, though. You can also opt to make one meatloaf, instead of four personal ones. The cooking time may need to be extended 10 minutes or so depending on the size dish that you use. Just keep that in mind!


Print Recipe
 Instant Pot Meatloaf & Mashed Potatoes (Gluten & Dairy Free options)
Course Dinner
Prep Time 10 minutes
Cook Time 35-45 minutes
Servings
Ingredients
Course Dinner
Prep Time 10 minutes
Cook Time 35-45 minutes
Servings
Ingredients
Instructions
  1. Follow the recipe for my Mom's Traditional Meatloaf and combine ingredients in a bowl.
  2. Separate meatloaf mixture into 4 small loaf pans (I just used the disposable ones) or in one glass dish that fits inside your IP. They even have silicone baking dishes on Amazon. Just note, if using one dish, you'll have to increase the cooking time for 10-15 more minutes, depending on the thickness of your meatloaf.
  3. To your Instant Pot, add the diced potatoes and water.
  4. Lay your trivet directly on top of the potatoes, and layer the four loaf pans on top of the trivet.
  5. If they stack up too high (i.e. they go above the "Max" line on the inside of the pot), remove some of the potatoes from the bottom, replace the four pans, and add the potatoes around the edges of the loaf pans.
  6. Attach the lid on top of your IP and seal the valve.
  7. Press the Meat/Stew button (Or Manual - it doesn't really matter), press "Adjust" until the pressure is set to "More," and set the cooking time for 35 minutes. The IP should take about 10 minutes to come to pressure.
  8. When the timer goes off, do a QR (quick release) and remove the lid.
  9. Remove the meatloaf pans and drain excess fat off of each.
  10. Remove the trivet and drain the water from potatoes.
  11. Optional: Your meatloaf doesn't look the prettiest at this point, and doesn't have any bit of a crust. This step helps that, but is totally optional! Place meatloaf pans on a baking sheet under the broiler on Lo for 3-4 minutes to crisp up the top layer.
  12. To the warm potatoes, add remaining ingredients: butter, yogurt/sour cream, nutpods/milk, salt, garlic powder, and pepper. I like slightly clumpy potatoes, so I just use a wooden spoon to gently mash them. If you don't like any clumps, use a handheld mixer to whip them up - all right in the same pot!
  13. Serve on their own or with your favorite gravy! Despite my LOVE for gravy, I find that these potatoes need absolutely nothing more. They're rich and delicious on their own.
Recipe Notes

http://www.butteraddictgonepaleo.com/recipe/moms-traditional-meatloaf/

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Cajun Alfredo Sauce (Dairy-Free)

March 15, 2018
Cuisine
Course

Yes, it says dairy-free! I can see your eyes rolling and your head shaking now. I’ve been there! I promise, though, you won’t miss it in this sauce! There is so much flavor that you won’t realize that it’s missing the cheese!

Opting out of dairy in your meals can do so much good on your digestion and your skin! You may not even realize the effects it has on you, until you give it up for a week or so and then go back to it! You’ll notice a difference! Give it a try! There are so many awesome products out there now that can help make the transition so easy! Your gut will thank you!

 

Print Recipe
 Cajun Alfredo Sauce (Dairy-Free)
Course Dinner
Cuisine Cajun
Cook Time 15 minutes
Servings
cups
Ingredients
Course Dinner
Cuisine Cajun
Cook Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. In a saucepan over medium heat, whisk together cream cheese and butter until melted and combined. This should take 2-3 minutes.
  2. Stir in tomato paste and seasonings and combine.
  3. Add Nutpods, cashew milk, and juice from the lemon and whisk together until well combined. (if you're using it, add nutritional yeast now, as well)
  4. Reduce heat to low and simmer sauce for 5-10 minutes or until ready to serve!
  5. I like to serve this sauce over our favorite pasta and top it with shredded, cajun-seasoned chicken thighs! DELISH!
Recipe Notes

*You can substitute cashew, coconut, or almond milk. The sauce just won't be as rich and creamy. Start with a cup and add more until desired consistency is achieved. You could also add a tablespoon or two more of cream cheese for extra creaminess!

If you tolerate dairy, some quality heavy cream could be used here as well!

**Many people have found that too much nutritional yeast can upset their stomach. So, it's totally optional here. I tend to use it more often in regular alfredo sauces. Taste the sauce before you add it and see if you even need it! Personally, the cajun spices in this recipe add plenty of flavor for me.

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Southwest Ranch Dressing (Dairy Free)

March 14, 2018
Course

I’m pretty sure that I could drink ranch dressing like a beverage, almost. Or, at least, eat it like a soup. haha! I apologize if that grosses you out, I just love ranch. You’ve probably heard me say that before. I love it so much that the officiant of our wedding worked that into our vows. Yea, that’s how much I’m obsessed with it.

This dressing is up there with my favorite! It’s a spicy variation of it, and it is amazing! My husband loves it too. Anything that he can dip in this, HE DOES.

It goes great with chicken nuggets, chicken strips, wings, or on top of a burger. Just pour it over everything and you’ll be just fine!

I also use it for my Southwest Chopped Salad! If you love the chipotle flavors, you’ll definitely want to check this salad out!


Print Recipe
 Southwest Ranch Dressing (Dairy Free)
Course Dinner, Lunch
Servings
Ingredients
Course Dinner, Lunch
Servings
Ingredients
Instructions
  1. Add all ingredients to a food processor or use an immersion blender and combine until smooth.
Recipe Notes

*If you don't have Primal Kitchen Chipotle Lime mayonnaise, that's ok. Regular/homemade mayonnaise will work, you will just have to add a couple tablespoons of fresh lime juice and extra seasonings. I'd start with an extra 1/4 tsp of each: chipotle powder, garlic powder, and onion powder - then add more if you feel that you need it!

**You can sub cashew, almond, or coconut milk. Just start with 4 Tbsp and add more until desired consistency is reached.

***Unless you know that you really like the dill flavor, start with only 1/2 tsp - then add more to your liking.

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Sheet Pan Flank/Skirt Steak with Roasted Veggies

February 25, 2018
Course

Sometimes, steak can be intimidating, right? I know I used to feel that way about it sometimes. …Especially cuts like flank and skirt steaks! Don’t be afraid! If you don’t feel like getting out the grill, or if you don’t have a big cast iron skillet, (Really, if you don’t have one, get one!) this recipe is for you!

Everything gets mixed up in one big bowl, tossed on a lined sheet pan, and cooked in the oven. It doesn’t get any easier than that! You are, however, required at one point, to turn the broiler on, and  to flip the steak, but I don’t feel like that’s asking too much. 😉

Afterwards, you are left with a juicy steak and super crispy veggies! Please note, you do not have to cook the veggies for the full amount of time. We prefer them VERY crispy, so they get the full treatment!

Although this meal is quick, resting the steak outside of the oven is just as important as the quick cooking process! Do not cut short, skip, or omit that step!

Also, marinating your steak is totally optional! Life doesn’t always permit extra time to do so! 😉

 

Print Recipe
 Sheet Pan Flank/Skirt Steak with Veggies
Course Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes - resting
Servings
Ingredients
Seasonings for steak
Course Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes - resting
Servings
Ingredients
Seasonings for steak
Instructions
  1. Optional: If you have the time, you can marinade the steak. (However, it is not necessary.) In a ziploc bag or shallow baking dish, mix together 2 extra tbsp of oil and a tsp of each of the spices listed above. Coat both sides of the steak with the marinade and let it sit for 1-2 hours in the refrigerator.
  2. Preheat oven to 450 degrees.
  3. Chop your vegetables into bite size pieces. The brussels are usually fine just cut in halves.
  4. In a large bowl, toss the chopped vegetables, oil, and seasonings (except for the steak seasonings) until everything is coated evenly.
  5. On a baking sheet lined with parchment paper, spread out the vegetables.
  6. Bake for 15 minutes - half way through, flip the vegetables.
  7. Remove the sheet from the oven and set your oven to the BROIL - High setting.
  8. Move the vegetables to the edges and position the steak in the middle of the pan.
  9. Drizzle with more olive oil and sprinkle half of each of the seasonings on each side. (If you marinated your steak, you do not have to season your steak again.)
  10. For a medium steak, broil for 6 minutes on the first side, flip and broil for another 3-4 minutes on the remaining side.*
  11. Remove the steak from the baking sheet, cover with foil, and let it rest for 10 minutes.
  12. After 10 minutes, slice the steak, against the grain, and serve with the vegetables.
  13. Top with garlic herb butter for extra flavor!
Recipe Notes

*Cook for 1 minute less for Medium-rare and 1 minute longer for Medium-well.

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Nut & Dairy Free Cheese Sauce

February 22, 2018
Course

My favorite way to make cheese sauce involves cashews, however, there are some allergies out there that do not permit eating those. So I wanted to come up with a comforting, cheese-like sauce anyone could enjoy!

I like to mix this with cauliflower rice or paleo pasta for a “Mac ‘n Cheese” inspired meal!

It’s even delicious as a soup! (Mind you, I LOVE SOUP!) There is no guilt involved in eating this sauce because it is PACKED with veggies. It’s a great way to sneak in a new vegetable that your kids may not normally want. They won’t even know that they are eating a….SQUASH! That’s right! The main ingredient in this “cheese” sauce is a vegetable! The color it adds is amazing! I swear, the cheddar-cheese color of this sauce makes it taste even cheesier!

My instant pot comes in super handy with this recipe! It cooks the squash in less than 5 minutes! CRAZY! If you haven’t heard about the Instant Pot craze…get on it! It’s my favorite appliance! SO WORTH EVERY PENNY!

Disclaimer: THIS IS NOT AN ACTUAL CHEESE SAUCE. IT IS NOT GOING TO TASTE THE SAME. However, to those with dairy intolerances or those who just want to eat better, it is delicious and nice way to change things up!

Print Recipe
 Nut & Dairy Free Cheese Sauce
Course Sauces, side dishes
Cook Time 10-15 minutes
Servings
cups
Ingredients
Course Sauces, side dishes
Cook Time 10-15 minutes
Servings
cups
Ingredients
Instructions
  1. Cook your squash however you prefer! See recipe notes for different cooking methods.*
  2. To a blender (you could use an immersion blender too!), add your cooked squash and remaining ingredients.
  3. Blend until smooooooth!
Recipe Notes

*

  • You can cut the squash in half (long ways), remove the seeds, and roast it in the oven for 30-45 minutes at 400 degrees, or until soft. Then scoop out the insides of the squash and add it to your blender.
  • You can peel it, remove the seeds, chop it into 2 inch chunks and boil it until it's soft.
  • OR You can cook it in the Instant Pot, like me! I peel it, remove the seeds, chop it up into chunks and cook it for 4-5 minutes on HP. It comes out perfect!

Tip: I cook the other half of the squash at the same time. Then, I freeze the cubes for smoothies later! OR you could double the recipe for more "Cheese" sauce!

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