Onion powder

Paleo Tortillas/Crepes

January 11, 2018

Since the first day I made these, my husband has been obsessed! He actually says that he likes them better than regular tortillas. I have to admit that they do NOT taste like corn or flour tortillas. I can’t fake that corn taste. NO CAN DO. They actually have a bit of an eggy flavor that we personally love!



The best part about these is that they are almost indestructible. haha! They don’t break when you fold them up. A broken taco is a quick way to ruin your meal. 🙁 These tortillas will never let you down in that department!

These shells can also double as crepes! Fill them with eggs and veggies or berries and some coconut whipped cream for a yummy breakfast!



Print Recipe
 Paleo Tortillas/Crepes
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Instructions
  1. In a bowl, combine all of the ingredients. When making tortilla shells for tacos, I like to add garlic powder, onion powder, and cumin for extra flavor - totally optional!
  2. Over medium-heat, pour 2-3 tbsp (a little bit less than 1/4 cup) of batter in a small nonstick pan** and swirl around to form a circle.
  3. When the edges start to curl up slightly, its time to flip! This usually takes about 30-45 seconds. I like to use a silicone, heat-resistant spatula. I just lightly slide it around the edges to loosen. Because of the nonstick pan, you should be able to easily slide the spatula around and flip your tortilla effortlessly.
  4. Flip and cook the other side for another 30-45 seconds.
  5. Repeat steps 2-4 until you have used up all of your batter. This recipe typically makes about 8 tortillas - give or take. It just depends on how thick you make them!
Recipe Notes

*I would not substitute anything for the avocado oil. I have tried coconut oil and butter. However, when added to the cold eggs, it solidifies and doesn't cook evenly. Therefore, the recipe will yield some clumpier tortillas.

**I use a 6-inch pan. Make sure to use a non-stick one! It's essential!

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Spicy Queso (dairy-free and vegan)

December 28, 2017
Cuisine

Before I get into this yummy dip, don’t judge this recipe just because it’s classified as vegan! I know that there are some of you out there that will! If you want, use chicken or beef broth and make it just dairy-free! 😉

Anyways……

Having a husband that is lactose intolerant has really changed perspective on things. I have to omit one of my favorite ingredients from every meal (CHEESEEEEEE!) or make two meals (who wants to do that?!) and risk antagonizing him with what I’m eating. Therefore, I have had to get very creative and come up with replacements that are still tasty and give us that cheese fix! Mind you, many dairy-free things are far from the original and by no means, taste the same. However, they are still delicious and help us not to miss all of that cheesy goodness so much. We still splurge from time to time on QUALITY dairy.

Give your body a break now and then from all of that cow’s milk. It’s filled with sugar, cholesterol, saturated fat and many times hormones that were pumped into the cows. It also has been linked to an increased prevalence of acne in many studies. It’s just not something you should be consuming large amounts of in every meal. You absolutely still need fat and calcium, but try finding substitutes elsewhere for a couple of meals! Your body will thank you!

Oh, look! Here’s a great substitute for a cheesy dip! 😛

I like to drizzle this queso over tacos or mix with some ground beef and taco seasoning for a jazzed up dip!

Print Recipe
 Spicy Queso (dairy-free and vegan)
Cuisine Dairy Free, paleo
Prep Time 3-4 hours of soaking cashews
Cook Time 5 minutes
Servings
cups
Ingredients
Cuisine Dairy Free, paleo
Prep Time 3-4 hours of soaking cashews
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. In a high powered blender*: Combine all of the ingredients until a smooth, creamy sauce is formed. This usually tastes about 3-5 minutes. If you're having trouble getting the mixture to puree, add a bit more broth/coconut milk.
  2. Once blended, taste and add more salt to your liking! Serve warm with chips or tacos!
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Spinach Artichoke Dip (dairy-free and vegan)

December 28, 2017
Cuisine

In the past, whenever I would go out to eat, and Spinach Artichoke Dip was on the appetizer menu, I’d always order it! I loved all of that creamy, cheesy, goodness. Sometimes, I’d just make a meal out of it. However, I’d often leave the restaurant feeling overly stuffed, heavy, greasy, and just not so good. All of that cream and cheese can wreak havoc on one’s tummy – especially the dairy allergic or lactose intolerant tummies! Don’t get me wrong, the dip was always amazing…ALWAYS, but once I began paying more attention to my body and what I put into it, I really began noticing the effects food had on it. I consciously began asking myself, “Is it really worth it?” Now, I’m not saying to never order the spin-dip again. Just…maybe…try passing on it the next time, and going home and making this recipe the next day! (I know, it’s more work and definitely isn’t instantly gratifying. I promise though, it’s worth it!)

This version is packed with protein from the cashews and tons of flavor from onions and garlic – you won’t miss the cheese! (that much 😉 haha) If you’re someone that is lactose intolerant or has a dairy allergy, this is a great substitute to give you that fix!

Print Recipe
 Spinach Artichoke Dip (dairy-free with vegan option)
Cuisine Dairy Free, paleo
Prep Time 3-4 hours of soaking cashews
Cook Time 20 minutes
Servings
cups
Ingredients
Cuisine Dairy Free, paleo
Prep Time 3-4 hours of soaking cashews
Cook Time 20 minutes
Servings
cups
Ingredients
Instructions
  1. In a sauce pan, saute onions in butter for 5 minutes or until they've become translucent and started browning.
  2. While the onions are cooking, drain water off soaked cashews. In a food processor or high powered blender, combine cashews, broth, and coconut milk. Blend until the mixture has lightened and is very creamy. If the mixture is too thick to blend, add a couple tablespoons more of broth until it begins to blend completely.
  3. If your spinach is frozen, follow the cooking directions until it has thawed enough to squeeze the moisture out. You want VERY LITTLE moisture left. If your spinach is thawed, simply wring out the liquid using cheesecloth. You will be surprised with how little spinach you're left with!
  4. Once you've completely pureed the cashews, add the mixture, drained spinach, and remaining ingredients to the cooked onions. Cook the dip over medium low heat for about 10 minutes.
  5. Taste and adjust the seasonings! If you want a cheesier flavor, you can add more nutritional yeast. If you want more garlic, (I ALWAYS WANT MORE GARLIC) add more chopped garlic or some garlic powder. I've found that when I add more nutritional yeast, I also have to add more salt amount as well. Use your own discretion! 🙂
  6. Serve hot with tortilla (I like Siete brand chips! They're grain free and made with minimal ingredients!) or try some plantain chips! YUM! Leftovers of this don't go to waste either. It's delicious when mixed with shredded chicken and cauliflower rice!
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Jalapeño Crema

December 4, 2017
Cuisine
Course

It’s no secret that our house loves spicy things, and particularly jalapeños. You’ll find that I often suggest adding them to things in my recipes. If I didn’t suggest adding them, chances are, I still put them in there when I make the dish. Believe it or not, not everyone likes them as much as my husband does. 😉

This sauce is a MUST-HAVE whenever we have anything of the Mexican cuisine. Plus, it comes together in just a few minutes! If there’s any leftovers, it’s pretty easy to find something to pour this over the next few days.

Print Recipe
 Jalapeño Crema
Course condiments
Cuisine Mexican
Prep Time 5 minutes
Servings
cups
Ingredients
Course condiments
Cuisine Mexican
Prep Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. With the exception of the coconut milk LIQUID, add all of your ingredients to a food processor and blend! Start with 1 tsp of salt...you can always add more.
  2. Add more coconut milk liquid until your desired consistency is achieved. If you can tolerate some dairy or have a favorite unsweetened yogurt, you can add some of that to it as well to make a thicker sauce.
  3. Now, go and pour this over EVERYTHING.
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Quick Instant Pot Chicken Taco “Pasta”

December 4, 2017
Cuisine
Course

I’m always amazed at how evenly and quickly my Instant Pot cooks meals. It is one gadget that I seriously can’t say enough good things about! It’s been a year with my IP, I should just get used to it…


If you don’t have an IP, you could still cook this on your stove top. Just bake your spaghetti squash separately (it’ll probably take at least 30-40 min, depending on the size) or microwave it , for a quicker cook…then add it to your chicken taco sauce. Still easy, it will just take a bit more time and you’ll have to keep an eye on that pot. That’s probably my favorite part of the Instant Pot, I can set it and not pay any attention to it until the timer goes off and it’s basically ready! I can’t complain about that aspect a bit!

This “pasta” is made with spaghetti squash – so it’s totally guilt-free! If you’re a taco lover, this is a nice change from your typical tortillas, meat, and veggies. I use my jalapeño crema on top of this too! Love the bright, spiciness it adds!


Switch things up on your next Taco Tuesday …or Taco Thursday, Friday, or Saturday, and whip up this guilt-free “pasta”!

Print Recipe
 Quick Instant Pot Chicken Taco "Pasta"
Course Dinner, Instant Pot, Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Toppings ~ Optional
Course Dinner, Instant Pot, Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Toppings ~ Optional
Instructions
  1. To your Instant Pot, add your onions, chicken, seasonings, coconut milk*, tomato sauce, and lime juice. *(if you don't have coconut milk, use 1 1/2 cups of whatever milk you want!)
  2. Wash and cut spaghetti squash in half - I do it the short ways, around the middle section - so you're left with two "cups."
  3. Line the pot with a double layer of tinfoil. You can use your trivet, if it fits. For the spaghetti squash I used, the handles of the trivet wouldn't allow the lid to close. If you can fit it all in there with the trivet, by all means, use it. It'd work the same.
  4. Place your halved squash on top of the tinfoil layer. Close the lid, seal the valve, press the "Manual" button*, then press the "+" button until the screen reads 8. The pot will switch to "On" while it preheats. *Make sure it's on High Pressure (if it is on Low Pressure, just press the "pressure" button to get it to High)
  5. Your pot will take about 15 minutes to come to pressure. If you want to speed this up, you could sauté the onions and chicken for a few minutes before adding the other ingredients. For me, this cuts the preheat time in half or more, also you could reduce the cooking time as well. However, then you have to stir and watch the pot more than before. So, do whatever YOU feel like doing. Experiment! When it comes to such a quick cooking time, if something isn't done enough to your liking, it's easy to add a couple extra minutes!
  6. When the timer goes off, do a QR (quick release), and open the lid. Remove your squash and divider.
  7. Make a slurry with the arrowroot powder and almond milk or water and add that to your sauce and stir. Your sauce should thicken in seconds. Personally, we like our pasta saucyyyy. If you want a thicken sauce, you can always make more slurry and add it. Once it's thickened, turn the pot off by pressing "Keep Warm/Cancel."
  8. Remove the inside of your squash, shred, and squeeze excess water out of it. If you don't do this, you will have a VERY saucy pasta - not necessarily bad - but definitely on the "wet" side.
  9. Add your squash to your pot and stir. Serve it up!
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Roasted Cauliflower and Ham Soup

November 19, 2017
Course

It isn’t much of a secret that I am obsessed with soup. Who else decides where they’re going to eat out at based on what soup they have that day? Or is that just me? 🙂

I try to turn every meal into some type of soup. (or a casserole. I have a problem.) I wasn’t sure what I was going to make when I started chopping up the cauliflower…but I have to say, it turned into something really good!

I looked over and saw a jalapeño on the counter, so that guy ended up in this pot as well! I usually get a response like, “that shouldn’t be a question, honey,” whenever I ask my husband if I should put jalapeños in something. So, if I think for a second, that I should put one in there, I usually do! If they’re not your thing, just skip that part! It doesn’t add much heat once you remove the seeds, but it gives it a nice charred pepper flavor (because I roast it!) which is delicious.

There’s just something about sitting down with a bowl of creamy soup that soothes the soul. At least that’s what soothes my soul. Again, I have an obsession with soup. How could I not, though? SOUP IS LYYFEE. Growing up, whenever you’d get sick, mom would make you soup. You’d ALWAYS feel better. There’s just something so comforting about that bowl of goodness. FYI, there’s actually some medicinal properties involved in that homemade chicken noodle soup. It heals if it’s made properly! BONE BROTHHH!!!

Alright, enough already…recipe time!

Just kidding, P.S. You may want to double this recipe if you’re cooking for more than 2 people or want leftovers.

P.P.S. You could totally make this in your Instant Pot! Follow the same directions, but once you add the milk and broth, set your IP to High Pressure and cook it for 5-8 minutes, or so. It’ll cook FAST! Once it’s finished, stir in your arrowroot slurry to thicken it up!

Print Recipe
 Roasted Cauliflower and Ham Soup
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 500 degrees.
  2. Bake chopped cauliflower and jalapeño on a greased/lined baking sheet for 10-15 minutes or until the edges start to char.
  3. While the veggies are roasting, begin to sauté the ham, onion, and ghee in a large soup pot over medium heat.
  4. After 10 minutes or so, remove your veggies from the oven. (and turn your oven off! I'm bad about that!) Your cauliflower and jalapeño should have some good char on them. You can leave them in there a few minutes longer to get even more char. All of those charred little bits adds tons of good flavor! Whatever you like! Be sure to watch them, though. They can burn fast at this temperature!
  5. Slice your jalapeño in half, remove the seeds*, and dice.*The seeds come out SUPER easy after you've roasted it. If you prefer to do it before roasting, have at it!
  6. Add the cauliflower and jalapeño to your ham and onions.
  7. Add all of your spices to your soup pot, stir, and sauté it all for a couple minutes. I can still smell that smoky paprika cooking. Seriously, invest in that stuff. It's so good!
  8. Next, add 2 cups of your broth (set aside 1/2 cup), coconut milk, and bay leaves. Simmer for 15-30 over medium/medium low heat - the longer the better. Soup only gets better as it cooks away on the stove. I'm just impatient and need to eat it as soon as possible!
  9. Taste test! Now is the time to add more salt or pepper!
  10. After simmering for some time (or however long you can wait!), combine the remaining 1/2 cup of chicken broth and arrowroot powder to create a slurry. Add the mixture to your soup and stir* for a minute. This will begin to thicken everything up. *Make sure to stir from the bottom. Sometimes, the slurry will fall towards the bottom of the pot and thicken everything much faster down there. Then your soup will have gravy-like chunks in it. No good. ...well, gravy-like clumps don't sound all that bad to me. Remember, though, I like my gravy! Anyways, STIR IT GOOD!
  11. There you have it! Scoop yourself a bowl, top with some chopped green onions, and go get cozy! You mood will INSTANTLY improve!
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Mom’s Traditional Meatloaf (Gluten & Dairy Free)

November 7, 2017
Cuisine
Course
Prep time
10m
Cook Time
35m

Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!

Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!

Print Recipe
 Traditional Meatloaf
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. If you're choosing to omit the onions skip this step. (I'll try not to judge you...even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
  3. While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.
  4. I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast...barely a minute for each side. If it's not salty enough, add some more salt!
  5. Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.
  6. Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit...and your meatloaf isn't just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
  7. Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf...looks super appetizing, eh?
  8. Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
  9. Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
  10. ENJOY!
Recipe Notes

*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!

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Buffalo Chicken Casserole (with dairy-free option)

November 7, 2017
Course

This is probably one of my favorite casseroles to make. Then again, anything buffalo chicken sounds great to me anytime! The original casserole is filled with TONS of cheese and milk. That was great and all, but it was so heavy. Delicious, but heavy. I knew I had to change the original up!

The eggs add a fluffiness to the casserole and also help to bind everything together, but if you’re sensitive to eggs, they are not entirely necessary. See the recipe note for a substitute. Honestly, besides the different texture from the spaghetti squash, it tastes like the original. It’s still rich, creamy, and cheesy – if you decide to sprinkle some on top!

So, next time you’re craving buffalo chicken wings, but don’t want all of the grease and carbs, give this hearty dish a try! It’ll surprise you!

 

Print Recipe
 Buffalo Chicken Casserole (with dairy-free option)
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 400 degrees.
  2. Your spaghetti squash can easily be cooked in your microwave in about 15 minutes. Simply cut it in half, lengthwise, and put it face down on a microwave-safe dish. It may need more or less time, depending on the size you have. When it's ready, you'll be able to easily shred it with a fork. My preferred cooking method: 8 minutes High Pressure in my Instant Pot!
  3. After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
  4. As for your shredded chicken, cook that on your stovetop, in your Instant pot, or use leftover rotisserie chicken. If you're cooking boneless, skinless chicken breasts or thighs, and you've never tried shredding chicken with a handheld or stand mixer, DO YOURSELF A FAVOR AND TRY IT!
  5. In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
  6. To the liquid, add squash and chicken and combine.
  7. Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
  8. Bake for 25-30 minutes or until the edges start to brown.
  9. Allow casserole to cool 5-10 minutes before serving.
  10. Top with extra buffalo sauce, ranch dressing, and green onions!
Recipe Notes

*If you are not using eggs, you can substitute 3 tbsp of arrowroot powder to thicken up the sauce. Whisk the powder in with the milk and seasonings.

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