Who doesn’t love a guilt-free dessert? I know I don’t!
I love making smoothies at home because I can control the level of sweetness. Sometimes, I get one and it is just so syrupy and overly sweet. Especially in the morning, that much sugar just doesn’t do much good!
This Banana Cream Pie Smoothie is free of dairy and sweetened with whole foods! You can have it for breakfast, a snack, dessert, or any time! Plus, there’s a secret ingredient that ups the nutritional value – cauliflower! If you’ve never put some in your smoothies, you have got to try this trick! It’s a good way to cut back on the sugar level in your smoothies, but still end up with a thick consistency!
In a blender, add the ingredients, starting with the liquids. (Only use the maple syrup if you want it a bit sweeter.)
Blend until smooth!
ENJOY!
Recipe Notes
*I like to peel and quarter ripe bananas (and some unripe - for less sweet recipes) to store in the freezer so they're ready to go for smoothies. Cutting before freezing them is a must!
It’s finally feeling like springtime in the Midwest! It’s the end of April, so I’d say it’s about time for some sunshine and warmer weather!
However, despite all of the snow and cold weather we’ve had the past few months, this smoothie can still brighten my day! The key lime flavor has me dreaming of warm sunshine and beaches every time I make it!
You might notice that there is a vegetable listed in the ingredients. That is not a typo! Cauliflower is a great filler in smoothies, and a better option that more sugary fruit. It’s like hidden nutrients! Give it a try – it won’t disappoint!
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!
1tspLiquid smokeoptional, but recommended (it's technically not paleo)
1/4cupNutpodssub whatever heavy cream variety you like (you can also use milk)
Instructions
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.
Preheat oven to 400 degrees.
In a bowl, gently combine ground beef, almond flour, seasonings, liquid smoke, egg, and nut pods/cream.
Stir in cooked bacon pieces and onions.
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.
Bake for 15 minutes or until browned and cooked through the center.
Another week. Another batch of protein packed treats for lunches. That’s never a bad thing! I love snacks and treats that I can feel good about eating, and that can replace my husband’s urge to treat himself to candy out of the vending machine at work!
These are a total winner and will be a regular flavor from now on! They taste like dessert, but are filled with simple, clean ingredients (that you can pronounce!) that you won’t have to feel guilty about eating!
They’re sweetened with just a touch of honey from the homemade cashew butter, but can be adjusted if you like things a bit sweeter! Also, you can substitute store-bought cashew butter. No worries there! See the recipe note below.*
OH! Do yourself a favor and buy a melon baller like this! It makes portioning these out EFFORTLESS!
In a bowl, combine all ingredients. If you are adding more honey, you might have to add a couple more tablespoons of almond flour to achieve the right consistency to form balls.
With a melon baller scoop (or just a tablespoon), scoop out balls and roll in between your hands to smooth them out. Place onto a tray.
Roll the balls in rainbow sprinkles for added sweetness and a colorful aesthetic!
Chill the balls for 20 minutes in the freezer or for 1-2 hours in the refrigerator.
Store in an airtight container in the refrigerator to maintain shape.
Recipe Notes
*If substituting store-bought cashew butter (you can also use creamy almond butter):
- If it's unsweetened, add 1 1/2 tbsp of raw honey, depending on how sweet you prefer things.
- Add in an additional 1 tsp of vanilla and 1/4-1/2 tsp (start with less - you can always add more!) of almond extract to the mixture.
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.
This side dish is delicious and practically effortless. Besides some mixing and chopping, it’s so simple to throw together while making whatever else you decide to pair it with.
The other night, we had this with bun-less turkey burgers. So simple, but so delish. Simple is good sometimes. Good food doesn’t have to be complicated!
Print Recipe
Balsamic & Thyme Roasted Sweet Potatoes with Broccoli
In a large mixing bowl, combine vinegar, oil, and seasonings.
Chop sweet potatoes into 1 1/2" bite-size pieces.
Add sweet potatoes and broccoli florets to the bowl and gently toss to coat.
To a large baking sheet lined with parchment paper, evenly spread out the potatoes and broccoli. The less touching of the vegetables, the quicker they'll cook and the crispier they'll be!
Bake for 15 minutes.
Remove from the oven and flip the potatoes and broccoli.
Bake for another 10-15 minutes or until desired tenderness is reached.
Remove from the oven and serve immediately. I like to drizzle everything with a little melted butter for extra richness and flavor!
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}
Cashew yogurtsub sour cream or dairy free alternative of choice
Instructions
To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
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.
When the timer goes off, turn the valve, and do a quick release.
Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
Drizzle with yogurt or sour cream before serving. ENJOY!
Recipe Notes
*Stovetop method:
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.
Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
Bring to a boil, cover, and cook for 3-5 minutes.
Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
Remove from heat and add the butter to the soup.
Transfer the soup to your blender or a metal bowl to use the immersion blender.
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!
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!
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.
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!
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.
Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
Remove skillet from heat.
In a large bowl, whisk together coconut milk and eggs.
Add milk mixture to the ground beef and vegetables and combine.
Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
Cool for 5-10 minutes before cutting.
Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
