Ghee or Grass-fed butter

Instant Pot Cream of Potato Soup

June 21, 2018
Cuisine

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!


Print Recipe
 Instant Pot Cream of Potato Soup
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Instructions
  1. Add potatoes, broth, onion, and seasonings to the instant pot.
  2. Set to 5 min at HP (high pressure).
  3. Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
  4. 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.
  5. Combine arrowroot and water to make a thickening slurry.
  6. 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.
  7. Finally mix in butter and sour cream to the final mixture and stir to combine.
  8. 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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Easy “Cheesy” Hashbrown Casserole {Dairy-Free}

May 2, 2018

Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!

These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!

This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!

 

Print Recipe
 Easy "Cheesy" Hashbrown Casserole {Dairy-Free}
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Instructions
Cheese Sauce
  1. In a high powered blender***, combine the cheese sauce ingredients until smooth.
Hashbrowns
  1. In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
  2. Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
  3. Add your cheese sauce to the potatoes.
  4. Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
  5. Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.
Recipe Notes

*Pepperjack Cheese Sauce

**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.

*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!

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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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Secret Veggie Sloppy Joes

April 11, 2018

Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.

For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!

I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!

Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.

 

 

Print Recipe
 Secret Veggie Sloppy Joes
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large soup pot over medium heat, sauté onions, carrots, peppers, and squash in butter for 8-10 minutes.
  2. Add in ground beef and break it up.
  3. Cook the beef until it is almost completely browned, about 5-8 minutes.
  4. Add all of the remaining ingredients and stir to combine.
  5. Cover, reduce heat to low, and cook for AT LEAST 10-15 minutes - but 30 minutes is preferred. The longer it simmers the tastier it gets!
  6. Top with mustard, onions, or cheese. Serve on buns, with chips, or in a wrap - or just eat it plain! 🙂
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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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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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Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
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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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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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