Chicken Bouillon Paste

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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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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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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Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)

February 22, 2018
Course

I’m always looking for ways to make healthy food…taste, for a lack of a better word, UNHEALTHY. Usually making it creamy does the trick!

Rice, in general, is bland. I prefer riced cauliflower to it ANY DAY. Not everyone is that way though! To them, the taste of cauliflower is just not enjoyable. (I used to be that way when I was a wee little one!) Therefore, finding a rice replacement on the paleo diet can be hard! Adding a flavorful cream sauce to cauliflower rice can totally help you out! I have a bunch of different variations of creamy cauliflower rice. It reminds me of a creamy, adult Rice-a-Roni-like side dish (…the San Francisco Treeaaattttt. Anyone else just sing that with me?) … and I LOVE IT! That was one of my favorite things to eat as a kid! TOTAL comfort food right there!

With a little patience to caramelize the onions, and a few ingredients from your cabinet, you can have that same comfort food for your meal! It’ll be packed with nutrients too! What’s better than delicious, nutrient-dense food?! Feeling good about what you put into your body is one of the best feelings!

Give this creamy side dish a chance!

 

Print Recipe
 Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)
Course side dishes
Cook Time 30 minutes
Servings
cups
Ingredients
Course side dishes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. In a saucepan over medium heat, sauté sliced onions, oil, and vinegar until translucent and caramel in color. This should take about 15-20 minutes. The longer they cook, the more they will reduce and the sweeter they will get. I still like a little texture to the onions for this dish. Therefore, 20 minutes works just right!
  2. When onions have reduced to about 1-1 1/2 cups worth (They shrink A TON!), add in remaining ingredients and stir to combine. Cover and simmer for about 10 minutes until the cauliflower has cooked through!
  3. It's as simple as that! ENJOY!
Recipe Notes

*If you do not have Nutpods, you can substitute cashew, coconut, or almond milk. Just make sure the variety is plain and unsweetened! Start with 3/4 cup and add more if you need it. Nutpods is thicker and creamier than those milks.

**I use this brand of bouillon. You can find it almost anywhere. It's THE BEST! It has fairly clean ingredients too. Feel free to omit it or replace with broth! It just adds tons of flavor!

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4-Ingredient Chicken & Noodles (Dairy-free)

January 22, 2018
Course

Chicken & Noodles is a total comfort food for many people … especially my husband. It’s simple and so yummy! Canned condensed cream of chicken soup used to be a staple in my kitchen. It was always a go to for so many dishes. However, that isn’t the case anymore. I’ve made it a goal to find healthy alternatives to things that we loved to eat! Chicken & Noodles, complete with that overly-processed condensed soup was one of them! I swear that my husband could live off of that and Beef Stroganoff. Even after finding a creamy alternative, it’s been a struggle finding a pasta that wasn’t packed with carbs yet still paleo. There’s a few delicious ones out there, but we keep those to a minimum. I recently stumbled upon a green bean pasta that has only 2 INGREDIENTS – green beans and water! This pasta is so good and packed with protein! It’s now on our dinner menu at least once a week!



I love simple, one-pot dishes! Who DOESN’T love simple tasty meals?! This dish tastes like it’s been cooking forever because of my favorite chicken bouillon paste…and, I promise, you won’t miss the dairy! This paste is liquid gold and goes into so many of my dishes! It’s organic and SO DANG TASTY! Make it a point to grab some the next time you’re at the grocery store!


 My Chicken & Noodles meal comes together so quick when you have a leftover rotisserie chicken! However, you are more than welcome to cook a couple chicken breasts or a few thighs, just for this dish! Alright, let’s get to this easy recipe!

Print Recipe
 4-Ingredient Chicken & Noodles (Dairy-free)
Course Dinner, Lunch
Cook Time 15 minutes
Servings
Ingredients
Course Dinner, Lunch
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a large pot, bring water to a rolling boil and add pasta. Cook until desired doneness. The pasta that I used cooks in about 4 minutes - it's awesome!
  2. Drain and add the pasta back to your pot.
  3. Add remaining ingredients to the pot and cook for another 10 minutes* over medium heat or until everything is heated through. Taste and add more salt if you'd like! The bouillon paste is usually plenty salty though!
  4. For extra creaminess, add a few tbsp of ghee or grass fed butter - that ALWAYS makes things even better, in my opinion! You can try mixing in some italian herbs or poultry seasonings too. Just be sure to add those in when you add the other ingredients!
  5. You can bulk up this meal buy adding some peas, carrots, or broccoli too! I love to steam a bag of broccoli in the microwave while I'm boiling the pasta and dump it in when I add my chicken. Super easy! It's super versatile and delicious so many different ways!
Recipe Notes

*Be advised, the longer you let this simmer, the more your noodles will cook. Therefore, if you let it simmer for a while on low after it's heated through, you may end up with more broken bits of noodles and a stickier consistency - still delicious. I honestly prefer things this way! haha - A mooshy mess! 🙂


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