Nutpods

“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!

Share this!

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!
Share this!

Creamy Basil Dip

May 30, 2018

I don’t know about you, but one thing that screams summertime to me is…FRESH HERBS!

Thyme, oregano, dill, mint, and BASIL! I love my dried herbs, but when I remember to pick up some fresh ones, every dish that I make with them is just so much better!

This dip is super refreshing and so versatile!

Dip some french fries in it, spread it on a turkey & bacon wrap, use it as a dressing, or go make my Green Goddess Chicken Salad!

It’s the perfect addition to so many foods!


Print Recipe


Creamy Basil Dip

Servings
cup


Ingredients

Servings
cup


Ingredients


Instructions
  1. Add all ingredients to food processor.

  2. Blend until smooth - you want the basil to be broken down considerably. This should take about 1-2 minutes in the food processor.

  3. Store in the refrigerator.

Share this!

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.
Share this!

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/

Share this!

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.

Share this!

Southwest Ranch Dressing (Dairy Free)

March 14, 2018
Course

I’m pretty sure that I could drink ranch dressing like a beverage, almost. Or, at least, eat it like a soup. haha! I apologize if that grosses you out, I just love ranch. You’ve probably heard me say that before. I love it so much that the officiant of our wedding worked that into our vows. Yea, that’s how much I’m obsessed with it.

This dressing is up there with my favorite! It’s a spicy variation of it, and it is amazing! My husband loves it too. Anything that he can dip in this, HE DOES.

It goes great with chicken nuggets, chicken strips, wings, or on top of a burger. Just pour it over everything and you’ll be just fine!

I also use it for my Southwest Chopped Salad! If you love the chipotle flavors, you’ll definitely want to check this salad out!


Print Recipe
 Southwest Ranch Dressing (Dairy Free)
Course Dinner, Lunch
Servings
Ingredients
Course Dinner, Lunch
Servings
Ingredients
Instructions
  1. Add all ingredients to a food processor or use an immersion blender and combine until smooth.
Recipe Notes

*If you don't have Primal Kitchen Chipotle Lime mayonnaise, that's ok. Regular/homemade mayonnaise will work, you will just have to add a couple tablespoons of fresh lime juice and extra seasonings. I'd start with an extra 1/4 tsp of each: chipotle powder, garlic powder, and onion powder - then add more if you feel that you need it!

**You can sub cashew, almond, or coconut milk. Just start with 4 Tbsp and add more until desired consistency is reached.

***Unless you know that you really like the dill flavor, start with only 1/2 tsp - then add more to your liking.

Share this!

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!

Share this!

Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)

February 6, 2018
Cuisine
Course

I honestly have SO MANY COMFORT FOODS! Chicken Enchiladas are one of those foods! However, this dish used to be filled with a bunch of stuff that irritated my husband’s stomach, and just wasn’t good for anyone to eat a bunch of! Therefore, I knew I HAD to convert it to Paleo…for my poor husband’s sake – it’s one of his favorite meals. I really didn’t want to live without these enchiladas either. I love the creamy filling when it mixes with the green chile sauce. You could definitely sub a red enchilada sauce in this dish too! I just prefer the lighter flavor of the green sauce with these enchiladas. I typically prefer red sauces with beef. That’s just me! You do you. 🙂

You might want to double this recipe too! They freeze wonderfully, if there is any left, that is! My husband has to practice serious self-control around these things – especially since they’re made with my Paleo Tortillas/Crepes! He actually prefers these to any other tortilla. They have a bit of an eggy flavor, compared to other tortillas, and they hold up so well, in comparison! I don’t know about you, but some brands of tortillas, just completely fall apart and tear whenever you try to roll them up! NOT COOL. These tortillas do NOT do that – I PROMISE!

Print Recipe
 Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Instructions
  1. Prepare 2 batches of tortillas according to recipe. See notes below.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, combine all ingredients, except for the tortillas, enchilada sauce, and green onions/cilantro.
  4. To each tortilla, add 1/2 cup to the center and spread it out, vertically.
  5. Roll up each tortilla and place in a baking dish. You might have to use a couple baking dishes.
  6. Repeat steps 3 & 4 until all of the filling and tortillas are used up.
  7. Pour enchilada sauce over tortillas.
  8. Bake for 20 minutes or until the edges of the tortillas start to brown and crisp up.
  9. Sprinkle with chopped green onions and cilantro before serving!
  10. If you can tolerate some dairy, feel free to sprinkle some raw, grass fed cheddar on top or top with a dollop of sour cream!
  11. ENJOY!
Recipe Notes

* Paleo Tortilla/Crepes

  • for the tortillas, I make them in an 8 inch non stick pan for enchiladas. Each batch makes 5-7, depending on how thick you make them.

** You can substitute almond, cashew, or coconut milk instead. If using coconut milk, try to use the creamier part of it - unless you can find "culinary coconut milk" (that's similar to Nutpods!). If using almond or cashew milk, reduce amount to 1/3 cup.

Share this!