Egg

Fried Green Tomatoes {Grain & Gluten Free}

July 12, 2018

If you are reading this title and don’t have a clue as to what these are… pay attention and make these!

Green tomatoes are simply unripened tomatoes. They’re much firmer and not as juicy as the red ones, which make them perfect for frying. Any variety will work for this recipe, I had Early Girl on hand, thanks to my mom’s garden this year.

Personally, I’m not even the biggest fan of fresh tomatoes, but the green ones, when battered and fried, I am DEFINITELY a fan! The taste of these Fried Green Tomatoes are fresh and slightly acidic… and the crunch on the outside is so, so good!

With a father, being born and raised in North Carolina, and a mother being able to cook just about anything, regardless of where she was from, these were a staple for dinnertime during the summer months. However, they never made it to the actual dinner table. My poor mom couldn’t fry them fast enough, as we all stood around the stove and ate them as soon as they finished frying…only allowing a few seconds to let them cool. Those seconds seemed like forever!

Do yourself a favor, and go pick some of those green tomatoes off your plants and fry them up!

Sometimes, I add a bit of parmesan cheese to the breading, but it’s not necessary. If you tolerate dairy, it adds a bit more flavor and crunch, but you can definitely do without it and they still turn out delicious!

Next time you’re looking for a new side dish for those summer dinners, make a batch (or 3!) of these Fried Green Tomatoes, you won’t be disappointed, and you’ll also be addicted. Whip up a batch of Southwest Ranch Dressing to dip them in for even more flavor – it’s a personal favorite of mine!

Print Recipe
 Fried Green Tomatoes {Grain & Gluten Free}
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice tomatoes thin - 1/8" inch or less, depending on preference. The thinner they are, the quicker they will cook.
  2. In a small bowl, beat the egg.
  3. In a large bowl or shallow plate, combine almond flour, Italian seasoning, salt, garlic powder, and onion powder. If you're choosing to add the cheese, add the parmesan now, otherwise, simply omit it from the recipe.
  4. In a separate bowl or shallow plate, add the arrowroot flour.
  5. Add oil to a skillet or frying pan over medium heat. Allow it to heat for 5 minutes or so.
  6. While the oil is heating up, dredge the tomato slices in the arrowroot, being sure to cover both sides and edges.
  7. After the arrowroot flour, dip the slices in the egg - coating both sides.
  8. After the egg, dip the slices in the almond flour mixture - being sure to evenly coat both sides and the edges.
  9. Place slices in the hot oil. You don't want to overcrowd the pan. I usually cook 7-8 slices at a time, depending on the size of pan. They should sizzle and start to fry immediately. If not, wait, and heat the oil further.
  10. Cook over medium heat for 1 minute and 45 seconds on the first side or until golden brown and crispy.
  11. Flip and cook for another 60-75 seconds or until the second side is golden brown, as well.
  12. Transfer slices to a cooking rack or plate lined with a paper towel to drain the excess oil off.
  13. Repeat steps 6-12 until all of the slices are cooked.
  14. If you want to keep the slices warm (meaning there are not people around to eat them immediately out of the pan!), place them in a 250 degree oven on a baking sheet lined with a rack to keep them warm and crispy until served.
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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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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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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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Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018
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! 😉

 

Print Recipe
 Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Instructions
  1. In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
  2. In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
  3. In a large bowl, mix together remaining ingredients (except for the chicken breasts).
  4. 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.
  5. You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
  6. 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)
  7. 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!)
  8. Follow by dipping each piece of chicken into egg mixture.
  9. Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
  10. 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.)
  11. 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.
  12. 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.
  13. Repeat steps 7-12 until all of the chicken is cooked.
  14. 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!
  15. Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂
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Double Chocolate Blender Muffins

January 30, 2018
Course

Beware. These Double Chocolate Blender Muffins are addicting! Partly, because they couldn’t be easier to make! They’re basically a brownie in a little muffin form and come together so quickly! You don’t even need a blender if you’ve got some muscles handy! They’re filled with good-for-you ingredients, have no refined sugars, dairy, or gluten! They’re treat you can feel good about eating! …As long as you don’t eat the whole batch in one day! 😉 They’re pretty tasty though…so I wouldn’t blame you!

These are made with plantains. They look like a large banana. Unripe plantains are green. They’re very firm and starchy. Cooking with them is a lot like cooking with potatoes. They can be a pain to peel, so if you aren’t familiar. Youtube it! There are a bunch of videos that easily explain how to do it! That’s how I learned!

When a plantain is ripe, it becomes a bit sweeter and less starchy. These are the ones used for this recipe. However, they are not as soft as a ripe banana. Therefore, blending them up makes things easier. If you don’t have a blender handy, just mash them up until there are no clumps left. They’ll still turn out delicious!

Print Recipe
 Double Chocolate Blender Muffins
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. To a blender, add all of the ingredients, except for the chocolate chips.
  3. Blend until smooth.
  4. Add in chocolate chips and pulse - just to combine.
  5. To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
  6. Bake for 15-18 minutes or until the center of the muffins are done. Test the inside with a toothpick - if it comes out clean after inserting in the center, it's done!
Recipe Notes

*I tried this without the baking soda and my husband still loved them! They're more dense, moist, and brownie-like. Either way, you can't go wrong!

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Paleo Buffalo Chicken Cups

January 30, 2018
Course

Buffalo flavored foods go hand and hand with sporting events, parties, and appetizers, in general. I love it! It’s the main reason I’m always ok with Super Bowl parties! 😉 I’m really there for the food and commercials, anyways! These Buffalo Chicken Cups are a great addition to your menu for the big game!

Speaking of buffalo flavored things, I make a few casseroles that are buffalo-inspired too! The possibilities are endless with that hot sauce. Check out my Buffalo Chicken Casserole recipe! It’s low carb, super tasty, and easy to throw together on a weeknight! Who doesn’t love a casserole?

 

Print Recipe
 Paleo Buffalo Chicken Cups
Course Appetizers
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
For the crust:
For the buffalo chicken filling:
Course Appetizers
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
For the crust:
For the buffalo chicken filling:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all of the crust ingredients.
  3. In a separate bowl, combine shredded chicken and the remaining ingredients for the filling.
  4. In a greased cupcake pan, drop 2-3 tbsp of crust batter into each opening. Press the batter up around edges to create a little cup. It should make about 14 cups.
  5. Add 2-3 tbsp of the buffalo chicken filling to each cup.
  6. Bake cups for 18-20 minutes or until the center of the crusts are done. You can check this by inserting a toothpick in the center. If it comes out clean, it's done!
  7. After they have baked for about 20 minutes, remove the cups from the cupcake pan and ENJOY! I like to serve these with homemade ranch!
  8. Optional step for extra crispiness: Preheat oven to 450 degrees. Transfer cups to a baking sheet and bake for 5 minutes until desired crispiness is reached!
Recipe Notes

I cook mine while I prep and cook the rest of the recipe. I use my Instant Pot! I set it for 25 minutes and two large chicken breasts are perfectly shreddable after that time. SUPER EASY!

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Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

January 19, 2018
Course

This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!

It’s super moist and has just the right amount of sweetness for breakfast!



Print Recipe
 Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
  3. Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
  4. If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
  5. ENJOY!
Recipe Notes

*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.

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Ranch Turkey Burgers (Dairy-free and Whole30)

January 16, 2018
Course

This recipe uses one of my favorite things…RANCH! These super juicy and zesty burgers are a nice way to switch things up on your next burger night! Feel free to use any type of ground meat that you have on hand. Personally, I think the “ranch” flavor shines the best with turkey or chicken, but it would taste delicious mixed with beef too!




Check out my handy, go-to Ranch Seasoning Mix that I used in this recipe. There’s also an option if you do not have that!

Print Recipe
 Ranch Turkey Burgers (Dairy-free and Whole30)
Course Dinner
Servings
burger
Ingredients
Course Dinner
Servings
burger
Ingredients
Instructions
  1. In a mixing bowl, combine all ingredients. I like well seasoned foods! Therefore, I use a full 4 tablespoons of the ranch seasoning. The meat mixture will be a fairly sticky glob. However, you will still be able to form it into a patty easily, I promise! Your hands will just need a good washing afterwards!
  2. So I can easily divide it into 4 patties, I like to flatten the mixture in my bowl and gently score it into quarters.
  3. Take each section and flatten out into a 3/4"-1" thick patty. Press your fingers gently in the middle to create a dimple. You want the center to be a bit thinner (about 1/2" thick) to prevent your burgers from doming up in the middle.
  4. In a pan over medium-high heat, add your cooking oil. Allow the pan to heat up for a couple minutes. You want it to be nice and hot. Place your burgers in the pan and cook for your burgers for 3-4 minutes. You should hear a sizzle when you place the patties in the pan. The sizzle is key for a nice crust on your burger. When you have a nice golden brown crust, it's time to cook the other side!
  5. After a few minutes and the crust has formed, using a wide, flat spatula (makes for easier flipping), flip your burger and cook the other side for another 3-6 minutes - depending on your preferred doneness.**
  6. Top with your favorites! I like grilled onions, but some bacon and jalapeños would be delicious too!
Recipe Notes

*This recipe uses my Ranch Seasoning Mix. If you don't have that made you can substitute in these amounts: 2 tsp dried parsley, 1 tsp dill, 1 tsp onion powder, 2 tsp minced onion, 2 tsp garlic powder, 1 tsp paprika, 1 tsp pink salt, 1 tsp pepper, and 1/2 tsp ground mustard.

**Cooking times:

 

For a medium-rare burger: cook the second side for 2-3 minutes (6 minutes total)

For a medium burger: cook the second side for 3-4 minutes (7-8 minutes total)

For a medium-well burger: cook the second side for 4-5 minutes (8-9 minutes total)

For a well-done burger: cook the second side for 5-6 minutes (10 minutes total) - this burger will be a bit drier - FYI!

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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!

Print Recipe
 Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.
  2. In a separate bowl, combine all of the dry crust ingredients.
  3. Beat the egg white separately until stiff peaks form.
  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
  5. Once everything is combined, gently fold in the egg white.
  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
  7. Set aside to cool.
For the filling:
  1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency. *I use a Vitamix 5300.
  2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
  3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust. *if desired, you can add sprinkles to the mixture at this point.
  4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!
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