Garlic powder

Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}

January 24, 2020

I love me some chili! My husband can’t stand beans so we usually leave them out. That’s the great thing about chili – it’s SO VERSATILE! You literally can put any veggies in it, throw in a protein, some seasonings, some sauce, and let it get happy!

This chili is no different. It’s very reminiscent of a corn chowder, but with a smokey mexican flare that is delicious.

Feel free to go crazy with toppings. Throw on some fresh tomatoes if you’re missing them from this dish, some sliced avocado, diced onions or scallions, cheese, sour cream, plain yogurt, crunchy chips, french fried onions, you name it.

I’m so glad I made a large batch of this…leftovers of chili just get better with time.

As the recipe name states, you can switch this recipe up to fit almost any dietary need or lifestyle. If you’re paleo, leave out the corn and dairy and sub in some dairy free cheese or sour cream and switch the corn for some chopped butternut squash or cauliflower florets or rice (or leave it out all together!)

If you’re keto, replace the corn and potatoes with squash, zucchini, or cauliflower. Also, pay attention to the sugar count in some enchilada sauces. You could also sub it out for some salsa verde that is low in carbs.

If you’re doing a round of whole30, leave out the dairy and replace with coconut cream or even some unsweetened almond/cashew milk will do the trick. For the corn, replace it with one of the previous listed veggies and if you can’t find compliant green enchilada sauce sub in some compliant salsa verde!

Really, if you have the base and seasonings right, you’re still gonna get that comforting chili flavor that we know and love!

Print Recipe
 Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
  2. Add the chicken pieces and saute for 3-4 minutes until they've just started to cook on the outside.
  3. To the pot, add the remaining ingredients and seasonings.
  4. Bring the pot to a simmer then cover and reduce the heat to medium low.
  5. Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
  6. Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!
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Creamy Chicken & Wild Rice Soup {Dairy Free option}

January 22, 2020

Surprise…surprise…I’m coming at you with a soup recipe – because they are my FAVORITE THING EVER TO EAT!

This one is no different. It’s creamy, cozy, rich, and just so dang good. Wild rice seems to take forever to cook, I know. Personally, I love the nutty, woodsy flavor it adds to dishes versus your average white or brown rice. If you despise the wild rice, feel free to sub white or brown!

This soup freezes well too – so don’t waste the leftovers. I swear, the soup gets better with time!

Print Recipe
 Creamy Chicken & Wild Rice Soup {Dairy Free option}
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
Ingredients
Instructions
  1. In a large dutch oven or soup pot, saute chicken thighs in 2 tbsp oil or butter over medium heat for 4-5 minutes on each side. Remove from the pot.
  2. Add onions to the soup pot and saute for 5-6 minutes until softened.
  3. Add the rice, broth, all of the seasonings, and bay leaves to the pot.
  4. Bring the broth to a boil, cover, and cook for 40-50 minutes until the rice is tender.
  5. While the soup cooks, shred your reserved chicken thighs.
  6. Once the rice is tender, remove the bay leaves and add the peas, carrots, and the coconut cream (or nutpods/half & half) and cook for 4-5 minutes.
  7. If your soup isn't thick enough for your liking, stir arrowroot or tapioca powder in with 2 tbsp of water to create a little cloudy slurry. Add this to the simmering soup and stir until thickened
  8. Serve yourself up a big bowl and bask in the coziness that is to come!
Recipe Notes

If you are using half and half or heavy cream, the soup will thicken a bit more as it cooks than it will with coconut cream or nutpods. It will also yield a more rich soup. If you're lactose intolerant only, I recommend checking out the lactose free variety of half&half in your grocery store! It's becoming a lot more readily available! 

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Easy One-Pot Beef Stroganoff {Dairy-Free}

January 21, 2020

This is a recipe that I make almost once a week. It just may not always have those fun alphabet letters. Was it just me or did the shaped Kraft macaroni and cheese taste way better than the original macaroni shape?

It’s a favorite in our house because it’s such a cozy dish AND because it’s so easy to throw together and make during a weeknight or when you just don’t feel like spending a bunch of time in the kitchen. It is great for meal prep too!

Print Recipe
 Easy One-Pot Beef Stroganoff {Dairy-Free}
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large pan or skillet over medium heat, add the onions and ground beef and begin to brown the ground beef for about 5-6 minutes. (If you like your onions very soft, cook them first for 3-4 minutes before adding the beef. If you don't feel like adding them at all, leave them out!)
  2. Once most of the beef is browned, add remaining ingredients, except for the shredded cheese.
  3. Bring the pan to a boil and then reduce the heat to medium low.
  4. Cover and cook for 15-20 minutes or until the pasta is cooked through and most of the liquid has reduced and been absorbed.
  5. The cooking time will vary depending on the pasta brand that you choose. I begin checking after about 10 minutes. Taste a noodle and see if it's approaching the texture you like. I like softer pasta, so I error on the longer cooking time.
  6. Once most of the liquid is absorbed and the pasta is just about done, remove the lid and add the sour cream and shredded cheese. Stir and cook until the sour cream and cheese is all melted and distributed.
  7. Serve immediately.
Recipe Notes

*Feel free to use more pasta to stretch the recipe some. You'll just have to compensate and add more broth. The rule I use is add enough liquid to just about cover all of the pasta. You don't need the pasta completely submerged, however. 

**Grab the pasta we use here!

***Our favorite dairy-free cheese that ACTUALLY TASTES GOOD. 

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BBQ Seasoning Mix

January 12, 2020

This stuff is GOLD! I could sprinkle this on everything. Put it on chicken, pork, veggies, potatoes, nuts, you name it!

Even sprinkle it on some popcorn, if that’s your thing! It’s delicious and definitely something I have to keep handy in the spice cabinet!

Print Recipe
 BBQ Seasoning Mix
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a bowl, mix together all spices until well combined.
  2. Store in an airtight or an old spice bottle. I always old bottles when I'm finished with them for homemade spice mixes like this!
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“Cheesy” Sausage Stuffed Jalapenos {Paleo, Keto, & Whole30}

January 11, 2019

One of my husband’s favorite appetizers is cream cheese stuffed jalapenos wrapped in bacon. This is my healthy (dairy-free) ode to those!

There is no bacon in these, but feel free to wrap them in bacon too!

…if your heart so desires!

Simply filling these with this sausage and “cheese” mixture was more my style. I love some good sausage!

Sometimes, bacon wrapped things just don’t get crispy enough for my liking.

I’d rather just eat the side of crispy bacon!

If you’re serving more than 3-4 people, you may want to double up this recipe. They can go quick! (if you’ve noticed, I’m keeping this post short and direct. Who usually reads a food blogger’s ramblings up in this section?)

Don’t forget to save this recipe and pin it to your Pinterest board for later!

For more healthy appetizers check out Chicken Tenders from Our Oily House and Garlic Green Olive Hummus from The Radiant Chef!

Print Recipe
 Whole30 "Cheesy" Sausage Stuffed Jalapenos
Prep Time 5 minutes
Cook Time 35 minutes
Servings
halves
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
halves
Ingredients
Instructions
  1. In a saute pan over medium heat, brown sausage with minced onions. Be sure to break it up into very small crumbles.
  2. Preheat oven to 450 degrees.
  3. While the sausage is browning, in a food processor or high-powered blender, combine the cashews, cauliflower rice, Nutpods, and seasonings until extremely smooth. You may have to stop the blender/food processor and scrape down the sides a few times.
  4. Once the sausage is browned, add the cashew mixture and cook for 1-2 minutes until very thick.
  5. Taste test and see if it needs more salt.
  6. Scoop 1-2 tbsp of filling into each jalapeno half. I'm usually able to fit 2 heaping tbsp in each half. If the jalapenos are TOO big, they'll be more flimsy once they're cooked.
  7. Arrange the jalapenos onto a lined baking sheet and bake for 12 minutes.
  8. After 12 minutes, remove from the oven, spray the tops with avocado/coconut oil, and bake for another 12-13 minutes until browned and slightly crispy on top.**
  9. Allow to cool for 3-5 minutes in order to set up slightly and make handling easier. (...if you can wait that long!)
Recipe Notes

*I like to use the 10 oz steamer microwaveable bags of organic cauliflower rice (from Walmart). We eat this at least every other night. So I use about 1/2 of a bag for this recipe and save the rest for leftovers the next day. OR double this batch and use up the whole bag! 

**You can omit the spray, if you don't have any. I just like how it helps it get a little extra crispy in the oven!

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

January 10, 2019

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!

Print Recipe
 Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
Instant Pot directions
  1. To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
  2. Cook on High Pressure for 8 minutes.
  3. Once the timer goes off, do a quick release of the pressure.
  4. 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!
  5. Add the cashew mixture back to the instant pot and stir to combine.
  6. On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
  7. 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!
  8. 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
  1. In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
  2. To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
  3. Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
  4. 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.
  5. Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
  6. Add the cashew mixture back into the soup pot.
  7. Reduce the heat to medium low and cook for 5-10 minutes until thickened.
  8. 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

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!

Print Recipe
 Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Instructions
  1. In a large saute pan, caramelize onions for 10 minutes in 1 tbsp of avocado oil and 1/2 tsp salt.
  2. 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.
  3. Once the onions have started to caramelize and brown around the edges, move them to the sides of the pan.
  4. Add in 1 tbsp of oil to the center and increase the heat to medium high.
  5. Divide the ground beef mixture into four patties.
  6. Evenly place the four patties in the center of the pan and cook for 3 1/2 minutes.
  7. Flip the patties, reduce the heat to med low and cook for another 3 minutes.
  8. Remove the patties from the pan, place on a plate or tray and tightly cover with foil.
  9. 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!
  10. 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.
  11. To the broth, whisk in the cream mixture and cook for 2-3 minutes until slightly thickened.
  12. Add the hamburger steaks back into the gravy, cover each steak with a spoonful of gravy, and cook for 5 minutes on med low.
  13. Once the gravy is thickened completely, serve immediately over cauliflower rice or mashed potatoes!
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Not Your Momma’s Cauliflower Rice {Paleo, Keto, Whole30}

January 4, 2019

As I pondered what to call this cauliflower rice, I struggled. Rough life, I know. “My Go-To Cauliflower Rice,” “So-Not-Boring Cauliflower Rice,” and “Everyday Cauliflower Rice” were all contenders, but they just didn’t fully explain this rice. I wanted the name to emphasize that this isn’t like most cauliflower rice recipes. It’s not some pretty white grain look-alike that you put under some chicken and veggies.

It’s honestly…pretty ugly.

But ya know what? Some of my favorite foods are ugly, sloppy, and totally not pretty or “blog worthy”!

Trust me when I say, this cauliflower rice isn’t anything crazy, nor does it have a secret ingredient.

Honestly, the “secret” is simply…time and heat.

So, if cauliflower rice isn’t typically your thing, give this Not Your Momma’s Cauliflower Rice a try just one time. Maybe it will make you a believer.

It’s something I make almost every other day for my husband and I. It’s my go-to side dish for almost any entree I make. It’s easy and cheap, yet healthy and flavorful!

Print Recipe
 Not Your Momma's Cauliflower Rice {Paleo, Keto, Whole30}
Cook Time 30 minutes
Servings
servings
Ingredients
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a pan over medium heat, saute diced onions, 1 tbsp of oil, and 1/2 tsp of salt for 10 minutes. Stirring every couple of minutes.
  2. Once the onions are slightly caramelized and browned around the edges (some will look burnt), add cauliflower rice, onion powder, garlic powder, pepper, and oregano or thyme (if desired).
  3. Cover and continue to cook for 10 minutes over medium heat.
  4. After the 10 minutes, stir the rice and add the remaining tbsp of oil. The edges of the rice should be starting to brown at this point.
  5. Cover once again and cook for another 10 minutes.
  6. Add the butter or ghee and 1-1 1/2 tsp of salt.
  7. Stir and cook for just 1-2 minutes longer until the butter is melted and incorporated. Serve immediately and enjoy!
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Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
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!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. 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.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. 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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Easy Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

November 21, 2018
Course

Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

  

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!


Print Recipe


Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450 degrees.

  2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.

  3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.

  4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out.
    There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!

  5. Bake for 20 minutes.

  6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.

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