Minced garlic

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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Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}

January 1, 2019

Easy and comforting food is what I’m all about.

Even if you’re following a low-carb diet, doing a round of Whole30, or have dietary restrictions, your food can still partake in delicious and non-restricting food if you get creative! However, if foods that are reminiscent of things that may be deemed “unhealthy” are triggers for you to overeat, always proceed with caution!

This Instant Pot Chicken Parmesan Soup is a new favorite of mine! I personally love some (by some, I mean A LOT) Italian food with parmesan cheese, however it can be extremely heavy on the stomach and I can easily overeat and feel like a bloated blob that doesn’t feel like doing anything afterwards. You guys know that feeling and it’s just not fun. It may have been delicious, but is it really worth it? Or rather, worth it that often? Sometimes, it happens and you eat ALL of that chicken parm. haha! But, when you’re feeling like a lighter version, try this!

This Chicken Parmesan Soup may be lacking in the breading department, but you still get all of that good flavor that you’d normally get in the original dish. It’s paleo, whole30, and keto-friendly – meaning it’s free of dairy, gluten, and grains and still low in carbs!

Sign me up – especially since I’m just starting my January Whole30!

For this recipe, I made everything in my Instant Pot (two separate cooking times), but feel free to cook the spaghetti squash however you like (i.e. microwave or oven) while cooking your soup then adding it to the instant pot once it’s finished cooking.

Or, you can make the soup on your stove top! I’ll include the directions for that method too – check out the recipe notes below!

Print Recipe
 Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut spaghetti squash in half (long ways or short ways! I've done it both ways and it turns out just fine!) and remove the seeds. Add the squash and 1 cup of water to the instant pot. Cover, seal, and cook for 12 minutes (smaller squashes can cook in as little as 8 minutes) on high pressure - then do a quick release. You can cook your squash in the microwave or the oven. Whatever you prefer!
  2. Once the squash is finished cooking, remove from the pot. Clean/rinse out your instant pot and set the squash aside to cool slightly so it's easier to handle.
  3. To the instant pot, add the chicken, diced onions, spaghetti sauce, broth, tomato paste, nutritional yeast, and all of the seasonings.
  4. Attach the lid, seal, and set for 15 minutes on high pressure.
  5. While the soup cooks, use a fork and remove the "noodles" from the inside of the spaghetti squash. Be careful to not shred into the skin of the squash. It's hard and just not fun to bite into in the soup!
  6. Once the soup has finished cooking, hit 'cancel' and do a quick release to release the steam.
  7. Shred chicken pieces - you can do this directly in the pot with a couple of forks or by removing them and shredding them separately on a plate or in a bowl.
  8. Add the squash noodles to the soup and mix. Your soup should be hot enough to heat the noodles through within a minute or two. If not, you can hit the saute button and cook it for a couple minutes.
  9. Once the noodles are heated through - serve and ENJOY!
Recipe Notes

For stovetop option:

  1. Saute onions in a large soup pot over medium heat (I usually add a tbsp or two of oil too) until they are slightly softened - about 5 minutes. 
  2. Add in chopped chicken breasts/thighs and saute for 5-6 minutes, just until slightly cooked on the outside. Smaller pieces will help them to cook quicker. 
  3. Add in spaghetti sauce, broth, tomato paste, nutritional yeast, and seasonings. 
  4. Stir and bring to a boil.
  5. Cover, reduce to med-low heat, and cook for 20-30 minutes until the chicken is cooked through and shreddable. 
  6. Add in spaghetti squash noodles.
  7. ENJOY!
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Instant Pot Butternut Squash Soup {w/stovetop option}

October 23, 2018

This soup is my new favorite! Butternut squash is everywhere it seems like…and currently, on super-sale in my grocery store.

…meaning, when this girl see veggies on sale, she buys a ton!

This Instant Pot Butternut Squash Soup takes MINUTES to cook. When I say minutes, I mean less than 10 minutes. However, you could definitely make it on the stovetop or in your crock pot too (see recipe notes for directions!*).

I just can’t get enough of it! It’s currently my GO-TO for soups and is SO versatile! It’s a great starting point for pretty much any soup! I’m using it to make a low-carb Cheeseburger Chowder for lunches this week – stay tuned for that recipe! It’s totally kid-approved and super comforting!

This soup may be dairy free, but is still so creamy! If you can tolerate some cheese, it’s even better with some shredded cheddar sprinkled on top …or better yet, cheddar AND bacon! It would make a great creamy vegetable medley soup or a veggie-packed take on a Cheesy Broccoli. Seriously, the possibilities are endless!

 

 


Print Recipe


Instant Pot Butternut Squash Soup {w/stovetop option}

Prep Time 5 minutes
Cook Time 8 minutes

Servings


Ingredients

Prep Time 5 minutes
Cook Time 8 minutes

Servings


Ingredients


Instructions
  1. Add all ingredients to your Instant Pot.

  2. Set for 8 minutes High Pressure.

  3. Once the soup is finished cooking, do a QR (quick release).

  4. Allow the soup to cool slightly and then add the contents to a blender and puree until smooth. You can also use an immersion blender.

  5. Return the soup to the instant pot if it needs to reheat some. I use the saute mode and it heats up in now time! If your soup is too thick for your liking, feel free to add a bit more broth at the end and whisk together!

  6. Sprinkle with toppings of choice! My favorites are green onions and bacon!


Recipe Notes

*Stovetop directions:

  1. Saute onions, potatoes, and squash in a large soup pot, over medium heat, for about 5-8 minutes or until soft.
  2. Add remaining ingredients and bring to a boil.
  3. Cover and let simmer for 20-30 minutes until the potatoes are extremely tender and falling apart.
  4. Puree with an immersion blender or allow the soup to cool and puree in a blender.

Crockpot directions:

  1. Add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.
  2. Once the veggies have cooked until very tender, puree with an immersion blender or allow a bit of cooling and then puree in a blender.

** If using frozen squash, note that the time it takes for the Instant Pot to come to pressure will increase but a few minutes.

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Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}

September 19, 2018
Course

Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!

This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!

The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!

My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!

If you’ve never invested in parchment paper, do yourself a favor and go get some!

Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!

 

Print Recipe
 Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
  2. Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
  3. Preheat oven to 400 degrees.
  4. Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
  5. On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
  6. Lay the marinated chicken tenders along the opening middle section of the sheet pan.
  7. Bake for 18-20 minutes or until the chicken is cooked through the center.
  8. While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
  9. If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
  10. When the chicken is finished cooking, remove from the oven.
  11. Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
  12. Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
  13. Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.
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Creamy Garlic & Herb Dressing {Dairy Free}

August 7, 2018

This dressing couldn’t be anymore simple! It comes together in just a minute and is so tasty!

Make this Creamy Garlic & Herb Dressing and use it as a dip for veggies or toss it in a pasta!

Feel free to add fresh herbs, instead of dried, if you have those handy!

Check out the recipe for my Garlic & Herb “Pasta” Salad for a low-carb side dish to pour this dressing over!

Print Recipe
 Creamy Garlic & Herb Dressing {Dairy Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl, whisk all the ingredients together until combined.
  2. Start with 1 tbsp of minced garlic (or 1 tsp of garlic powder) and add more, if desired.
  3. Finally, add more salt, if desired, as well.
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Chili Garlic Turkey Meatballs

June 9, 2018

I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!

I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.

For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.

Print Recipe
 Chili Garlic Turkey Meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.
  3. Add in the eggs, chili sauce, and flour.
  4. Gently mix together just until combined.
  5. Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!
  6. Bake for 15 minutes or until the centers are done.
  7. Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!
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Green Goddess Chicken Salad

May 30, 2018

Not every chicken salad is created equal. Some are greasy, gross, and just plain nasty! Homemade chicken salad, however, is DELICIOUS and a total game changer!

This twist on the classic is so refreshing and tastes a lot more fancy that it really is!

The combination of fresh basil in the Creamy Basil Dip with the avocado and crunchy celery is perfection!

It’s perfect inside a spinach wrap, spread on crackers, or smothered between some slices of bread…or better yet, a croissant – definitely not paleo, but a good, buttery croissant would be worth the splurge!

Add this Green Goddess Chicken Salad to your next cookout spread or picnic for a good-for-you dish packed with protein, healthy fats, and tons of flavor!

 

Print Recipe
 Green Goddess Chicken Salad
Prep Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, combine shredded chicken, basil dip, celery salt, minced garlic, and pepper.
  2. Stir in avocado, celery pieces, and green onions last. Adjust salt and pepper to your liking.
  3. Serve on a bed of greens or in a wrap!
  4. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Recipe Notes

Click here for Creamy Basil Dip Recipe

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Smoky Jalapeño Bacon Potato Salad

May 24, 2018

Potato salad is just one of those dishes that scream summertime and cookouts! It’s just a total classic – who doesn’t love a good potato?

I love putting new spins on the classic, and this week, I bought way too many jalapeños so I needed to use them up! When in doubt, throw jalapeños in every dish you make! 😉 That’s basically the motto that my husband wishes I’d live by every day!

…my motto: throw bacon in every dish that I make!

This Smoky Jalapeño Bacon Potato Salad is the best of both worlds – you get a little heat from the jalapeños and smokey flavor from the bacon! If bacon wasn’t enough, we paired it with some smoked turkey thighs and smoked pulled pork the other night for dinner. It was PERFECT! This summer is definitely going to be the summer of the smoker, and I am not ashamed to admit that at all!

We got it for Christmas this last year and are obsessed with it! Do any of you have a smoker? What’s been your favorite thing to smoke in it?

I’m always looking for some inspiration for unique things to try out for the next go at the smoker! Let me know your favorites in the comments below!

Print Recipe
 Smokey Jalapeño Bacon Potato Salad
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a large pot of boiling water over medium heat, cook chopped potatoes (I left the peels on - feel free to remove them if you'd like!) for about 13 minutes or until the pieces are just barely tender. You don't want the pieces to fall apart - so keep an eye on them!
  2. While the potatoes are cooking, remove the skin from the onion and shred the onion into a bowl. You can use a regular sized grater or a very fine one - depending on your preference.
  3. To the bowl, mix in remaining ingredients, except for the bacon pieces and eggs.
  4. Once the potatoes have finished cooking, drain the water from them.
  5. Let them cool for just a couple minutes, and then mix them into your mayo mixture.
  6. Finally, stir in the bacon pieces and hard-boiled eggs. Enjoy immediately or refrigerate it for later!
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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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Korean BBQ Meatballs

February 2, 2018
Cuisine
Course

 

Print Recipe
 Korean BBQ Meatballs
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Instructions
  1. In a deep, sauce pan over medium heat, add 1 tsp of ghee/oil and chopped green onions. Saute for 5 minutes or until soft. Set aside to cool.
  2. In the same pan, over medium heat, add all of BBQ sauce ingredients and bring to a simmer. Cook for 5-8 minutes or until sauce has reduced slightly. Reduce the heat to low and cover while you prepare the meatballs.
  3. In a bowl, mix together the remaining meatball ingredients along with the cooled green onions.
  4. To the BBQ sauce, drop 2 tbsp size balls into the mixture until one layer has formed. It's ok if the meatballs are touching slightly, just DO NOT overcrowd the pan or try to stir them around just yet.
  5. Increase heat to medium, cover, cook for 3-5 minutes.
  6. Remove cover and shake the pan slightly. Gently flip each meatball. If you find that you do not have enough liquid in the pan, feel free to add about 3-4 tbsp of water.
  7. On top of the first layer of meatballs, add another layer of the meat mixture, in 2 tbsp size balls. Cover and cook for another 10 minutes - shaking the pan every few minutes to slightly move the meatballs around. Repeat until you have used up all of the meat.
  8. After 10 minutes, uncover the pan and gently flip the meatballs around, moving the ones from the bottom to the top. Reduce heat to low, cover, and let simmer for another 5-10 minutes or until you're ready to serve!
  9. Serve these on top of cauliflower rice or as bite-sized appetizers!
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