Onion powder

Oven-Baked Sweet Potato Tots

April 2, 2018

Finger foods that you can dip in Ranch dressing is a love of mine! There’s just something about dipping crispy foods into creamy goodness. I usually whip up a batch of my Southwest Ranch Dressing to go with these, but they are delicious with so many different sauces or on their own!

I never get a complaint when I pair these with my Boneless Buffalo Wings. It’s a healthy meal that feels like a cheat meal. That’s my kind of food!


Print Recipe
 Oven-Baked Sweet Potato Tots
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cook sweet potato until tender. You can do this in the microwave, oven, stovetop, or the Instant Pot.*
  2. Preheat oven to 450 degrees.
  3. In a mixing bowl, mash (or whip with a handheld mixer) potatoes.
  4. Add remaining ingredients to the bowl and mix to combine.
  5. Line a baking sheet with parchment paper and spray with oil. The oil helps to crisp up the tater tots.
  6. Drop tablespoon-sized balls onto the paper. I use a melon baller scooper for this.
  7. Slightly flatten each scoop out.
  8. Bake for 10 minutes.
  9. Remove the tater tots from the oven, spray each with oil, and flip.
  10. Cook for another 8-10 minutes.
  11. Remove from the oven and serve immediately.
  12. These are great dipped in Ranch or your favorite dressing!
Recipe Notes

*Microwave: Cook on high for 8-10 minutes or until fork tender.

Oven: Bake at 425 degrees for 30-40 minutes until tender.

Stovetop: Peel and chop sweet potato and add to a pot of boiling water. Cook until fork tender.

Instant Pot: Peel and chop sweet potatoes. Add potatoes and 1 cup of water to the pot. Cook on High pressure for 5 minutes.

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Mexican Potato Bake

March 27, 2018
Cuisine

The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!

With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.

…which is still absolutely delicious. Change is nice though!

I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!


Print Recipe
 Mexican Potato Bake
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
  3. Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
  4. Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
  5. Remove skillet from heat.
  6. In a large bowl, whisk together coconut milk and eggs.
  7. Add milk mixture to the ground beef and vegetables and combine.
  8. Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
  9. Cool for 5-10 minutes before cutting.
  10. Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes

Pepperjack Cheese Sauce

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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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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.

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Sheet Pan Flank/Skirt Steak with Roasted Veggies

February 25, 2018
Course

Sometimes, steak can be intimidating, right? I know I used to feel that way about it sometimes. …Especially cuts like flank and skirt steaks! Don’t be afraid! If you don’t feel like getting out the grill, or if you don’t have a big cast iron skillet, (Really, if you don’t have one, get one!) this recipe is for you!

Everything gets mixed up in one big bowl, tossed on a lined sheet pan, and cooked in the oven. It doesn’t get any easier than that! You are, however, required at one point, to turn the broiler on, and  to flip the steak, but I don’t feel like that’s asking too much. 😉

Afterwards, you are left with a juicy steak and super crispy veggies! Please note, you do not have to cook the veggies for the full amount of time. We prefer them VERY crispy, so they get the full treatment!

Although this meal is quick, resting the steak outside of the oven is just as important as the quick cooking process! Do not cut short, skip, or omit that step!

Also, marinating your steak is totally optional! Life doesn’t always permit extra time to do so! 😉

 

Print Recipe
 Sheet Pan Flank/Skirt Steak with Veggies
Course Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes - resting
Servings
Ingredients
Seasonings for steak
Course Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes - resting
Servings
Ingredients
Seasonings for steak
Instructions
  1. Optional: If you have the time, you can marinade the steak. (However, it is not necessary.) In a ziploc bag or shallow baking dish, mix together 2 extra tbsp of oil and a tsp of each of the spices listed above. Coat both sides of the steak with the marinade and let it sit for 1-2 hours in the refrigerator.
  2. Preheat oven to 450 degrees.
  3. Chop your vegetables into bite size pieces. The brussels are usually fine just cut in halves.
  4. In a large bowl, toss the chopped vegetables, oil, and seasonings (except for the steak seasonings) until everything is coated evenly.
  5. On a baking sheet lined with parchment paper, spread out the vegetables.
  6. Bake for 15 minutes - half way through, flip the vegetables.
  7. Remove the sheet from the oven and set your oven to the BROIL - High setting.
  8. Move the vegetables to the edges and position the steak in the middle of the pan.
  9. Drizzle with more olive oil and sprinkle half of each of the seasonings on each side. (If you marinated your steak, you do not have to season your steak again.)
  10. For a medium steak, broil for 6 minutes on the first side, flip and broil for another 3-4 minutes on the remaining side.*
  11. Remove the steak from the baking sheet, cover with foil, and let it rest for 10 minutes.
  12. After 10 minutes, slice the steak, against the grain, and serve with the vegetables.
  13. Top with garlic herb butter for extra flavor!
Recipe Notes

*Cook for 1 minute less for Medium-rare and 1 minute longer for Medium-well.

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Nut & Dairy Free Cheese Sauce

February 22, 2018
Course

My favorite way to make cheese sauce involves cashews, however, there are some allergies out there that do not permit eating those. So I wanted to come up with a comforting, cheese-like sauce anyone could enjoy!

I like to mix this with cauliflower rice or paleo pasta for a “Mac ‘n Cheese” inspired meal!

It’s even delicious as a soup! (Mind you, I LOVE SOUP!) There is no guilt involved in eating this sauce because it is PACKED with veggies. It’s a great way to sneak in a new vegetable that your kids may not normally want. They won’t even know that they are eating a….SQUASH! That’s right! The main ingredient in this “cheese” sauce is a vegetable! The color it adds is amazing! I swear, the cheddar-cheese color of this sauce makes it taste even cheesier!

My instant pot comes in super handy with this recipe! It cooks the squash in less than 5 minutes! CRAZY! If you haven’t heard about the Instant Pot craze…get on it! It’s my favorite appliance! SO WORTH EVERY PENNY!

Disclaimer: THIS IS NOT AN ACTUAL CHEESE SAUCE. IT IS NOT GOING TO TASTE THE SAME. However, to those with dairy intolerances or those who just want to eat better, it is delicious and nice way to change things up!

Print Recipe
 Nut & Dairy Free Cheese Sauce
Course Sauces, side dishes
Cook Time 10-15 minutes
Servings
cups
Ingredients
Course Sauces, side dishes
Cook Time 10-15 minutes
Servings
cups
Ingredients
Instructions
  1. Cook your squash however you prefer! See recipe notes for different cooking methods.*
  2. To a blender (you could use an immersion blender too!), add your cooked squash and remaining ingredients.
  3. Blend until smooooooth!
Recipe Notes

*

  • You can cut the squash in half (long ways), remove the seeds, and roast it in the oven for 30-45 minutes at 400 degrees, or until soft. Then scoop out the insides of the squash and add it to your blender.
  • You can peel it, remove the seeds, chop it into 2 inch chunks and boil it until it's soft.
  • OR You can cook it in the Instant Pot, like me! I peel it, remove the seeds, chop it up into chunks and cook it for 4-5 minutes on HP. It comes out perfect!

Tip: I cook the other half of the squash at the same time. Then, I freeze the cubes for smoothies later! OR you could double the recipe for more "Cheese" sauce!

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Pepperjack Cheese Sauce {Dairy Free}

February 21, 2018

This may have been the best thing I’ve ever made…and it couldn’t be more simple! Besides some spices, it has ONLY THREE INGREDIENTS! I’m obsessed with simple flavorful recipes and this is definitely that kind of recipe!! It has just the right amount of kick without being overpowering and is oh-so-rich and creamy – without having a bit of dairy or dairy replacement!

I’m always looking for new ways to give us our cheese fix…since we don’t eat dairy – or much of it, anyways. (My husband is lactose intolerate. You can read more in my “About Me” section of the blog!) This cheese sauce completely HITS THE SPOT!

This sauce is a clean, healthy option to swap your cheese out for, and extra nutritious if you make it with some good bone broth! There isn’t anything in here that I feel guilty about consuming! Just make sure that your cashews are raw and not roasted! If roasted is all you can find, it will still work. It will just have some added oils from the roasting process. Check the ingredients! Sometimes, raw is hard to find!

I’ve made this two nights in a row now, guys. I just can’t get enough. I already have a soup recipe in the works that uses this as well! I meant it when I said I was obsessed!

I made a southwestern-inspired hamburger helper with this and it was AMAZING! I simply mixed the sauce with a pound of ground beef and 8 oz of pasta! EASY! This sauce is delicious as a dip for tortilla chips or drizzled on top of a burger or potatoes too! I’m pretty sure I could on and on about ways to eat this! 😉 Instead, let’s just get to this recipe!

Print Recipe
 Pepperjack Cheese Sauce {Dairy Free}
Cook Time 5 minutes
Servings
cups
Ingredients
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
  2. Cut the stem off of each jalapeño, remove the seeds, and slice each one in half - the long ways. ( if you're one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you're worried about the heat. You can always add more!
  3. Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.
  4. To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt - you can always add more later! I usually go with 1 tsp, but some don't like things very salty!
  5. Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
  6. The consistency you're left with is thick and luscious - perfect for dipping If you'd like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.
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Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018
Course

Chicken tenders…for kids young and old! They just never get old! These cutlets are wonderful served over creamy pasta, cauliflower rice and gravy, or make them into tenders and dip them in some good ol’ RANCH! You can’t go wrong. Totally kid-approved!

These are made with a combination of gluten free flours and spices that make the crust, crispy and flavorful! Don’t let fried chicken intimidate you. These are a great way to try it out! They’re super simple to bread and fry – you’ll impress yourself! 😉

 

Print Recipe
 Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Instructions
  1. In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
  2. In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
  3. In a large bowl, mix together remaining ingredients (except for the chicken breasts).
  4. On a cutting board, slice each chicken breast into 2-3 thin slices. (about 1/4-1/2 inch thick) You do this by placing the chicken breast, flat on the board, and laying your hand on top. Hold your knife sideway (parallel to your hand and the board), and cut into the breast. Eyeball it and cut 1/4 inch above the cutting board, leaving a thin chicken slice. I typically can do this 1-2 more times with each breast. It just depends on the thickness.
  5. You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
  6. In a large, deep cast iron skillet (you could use a good, nonstick or heavy bottom pan/pot), heat oil over medium high heat. (it should take about 4-5 minutes to heat up)
  7. Dip each piece of chicken in arrowroot powder, being sure to evenly coat all sides. Use a fork or your fingers! You might get a little messy! (It's worth it though!)
  8. Follow by dipping each piece of chicken into egg mixture.
  9. Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
  10. Gently shake off excess flour and place each chicken cutlet into hot oil. Make sure it sizzles when you place it in there. That helps to get a nice crust on the chicken! (Do not over crowd the pan. I usually fit about 3 pieces at a time.)
  11. Cook for 4-5 minutes or until the edges begin to turn golden brown and flip. You should easily be able to flip the chicken when it's done on the first side. If it sticks, do not flip, and cook for another minute or so.
  12. Cook the chicken pieces for 3-4 min on the other side. The thinner you slice the chicken, the quicker it will cook! Usually, when both sides are evenly browned, it's done.
  13. Repeat steps 7-12 until all of the chicken is cooked.
  14. I like to keep the chicken cutlets/tender warm by placing them on a baking rack on top of a baking sheet in a 250 degree oven. It keeps them nice and crispy until you're done cooking them all!
  15. Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂
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Taco Cauliflower Rice

February 19, 2018
Cuisine

It’s hard for me to eat plain food. I LOVE seasonings. When it comes to rice, I never really enjoyed plain white rice. However, cauliflower rice has a nice mild flavor that makes rice SO much more enjoyable for me, personally. It just needs some butter and S&P too – sorry, not sorry! 😉

I decided to take this rice to the next level. With the help of a handful of seasonings, I was able to add tons of flavor, then I piled on some steak and toppings for burrito bowls!  After making this rice, I probably could have left the steak out of the bowl and been just fine! This rice reminded me so much of taco meat! So, for vegans out there, you could totally swap this recipe in for some psuedo-ground meat on your next tacos!


Print Recipe
 Taco Cauliflower Rice
Cuisine Dinner, Side dishes
Cook Time 12 minutes
Servings
cups
Ingredients
Cuisine Dinner, Side dishes
Cook Time 12 minutes
Servings
cups
Ingredients
Instructions
  1. In a large skillet or sauce pan, add ghee/butter/oil and melt over medium heat.
  2. Add the riced cauliflower and remaining ingredients to the pan.
  3. Cook for 10-12 minutes (stirring every few minutes) or until cauliflower is softened and done to liking. You can use frozen or fresh cauliflower rice. Cooking times may need to be adjusted for frozen.
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Loaded “Sour Cream” & Chive Twice Baked Potatoes (Dairy Free)

February 17, 2018
Course


Balanced Health

Words don’t do these potatoes justice.

My husband was obsessed to say the least. I’m just gonna get right to the recipe so that you can hurry up and make these. THEY ARE SO GOOD!

 

Do yourself a favor, and make plenty! Leftovers are still just as tasty!

Balanced Health

Print Recipe
 Loaded "Sour Cream" & Chive Twice Baked Potatoes (Dairy Free)
Course Dinner, side dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
halves
Ingredients
Course Dinner, side dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
halves
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Clean and cook whole potatoes until you can easily poke with a fork or knife. However, don't cook them until they're falling apart! The second cooking will cook everything further! You can bake them for 45 minutes - 1 hour, depending on size OR microwave them for 20-25 minutes, flipping them halfway through.
  3. Once potatoes are cooked, cut in half - long ways!
  4. With a spoon, scoop out the center, but leave just a tad of potato around all of the inside. This helps keep stability. I like to push the limits here, myself. I scoop out as much potato as possible, so I can get a crispy skin!
  5. Place skins on a baking sheet face down first - almost touching each other. (I like to line mine with parchment paper for easy cleanup!). Baking them face down and closer, helps them to hold their shape and not flatten out. Spray inside and outside of each skin with olive, coconut, or avocado oil. Feel free to sprinkle some salt on the outsides too - I love it!
  6. Bake skins for 8-10 minutes, flip, and bake the other side for another 8-10 minutes or until desired crispiness is reached.
  7. While the potatoes crisping up, combine remaining ingredients with the potato you removed from the skins. If you decided to add bacon, set aside the bacon pieces for the topping, and add the bacon grease to your filling. This addition is completely optional and not necessary! However, bacon grease makes everything better!
  8. Taste your filling and adjust the salt and pepper! We like our potatoes, not only crispy, but SALTY! Therefore, I add close to 2 tsp to this recipe.
  9. Once the potato skins are finished crisping up in the oven, remove them and add filling to each. Don't be afraid to go heavy on that filling! For this recipe, each half took about a cup of filling. Use it all or save some to snack on as these finish cooking! 😉
  10. Top with bacon pieces and bake for 10 minutes or until the tops have just slightly started to brown up.
  11. Top with more chives or sour cream alternative of choice and DIG INNNNN!
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