This isn’t some extravagant and fancy recipe, but MAN, IS IT EVER TASTY! I’m a huge BBQ and ranch lover, and particularly love when the two are combined! I love different takes on chicken salads and this recipe does NOT disappoint! It’s so versatile and only gets better with time in the refrigerate. The flavors just get more and more happy as the day goes on. It’s definitely something to keep on hand to snack on during the week!
Ready for this....Combine all ingredients in a bowl. Done! You can definitely make this ahead of time too! It will only get better as you allow the flavors to combine and get happy! 🙂
Feel free to add more or less BBQ sauce depending on your personal preference. The same goes for the celery salt! I'm obsessed with it...so I tend to add more.
You can eat these like a wrap, treat it like a dip and serve it with chips or tostones, or just eat it with a big spoon! It's good any way you have it!
This recipe uses one of my favorite things…RANCH! These super juicy and zesty burgers are a nice way to switch things up on your next burger night! Feel free to use any type of ground meat that you have on hand. Personally, I think the “ranch” flavor shines the best with turkey or chicken, but it would taste delicious mixed with beef too!
Check out my handy, go-to Ranch Seasoning Mix that I used in this recipe. There’s also an option if you do not have that!
1TspAvocado oilsub grass-fed butter, ghee, or coconut oil
Instructions
In a mixing bowl, combine all ingredients. I like well seasoned foods! Therefore, I use a full 4 tablespoons of the ranch seasoning. The meat mixture will be a fairly sticky glob. However, you will still be able to form it into a patty easily, I promise! Your hands will just need a good washing afterwards!
So I can easily divide it into 4 patties, I like to flatten the mixture in my bowl and gently score it into quarters.
Take each section and flatten out into a 3/4"-1" thick patty. Press your fingers gently in the middle to create a dimple. You want the center to be a bit thinner (about 1/2" thick) to prevent your burgers from doming up in the middle.
In a pan over medium-high heat, add your cooking oil. Allow the pan to heat up for a couple minutes. You want it to be nice and hot. Place your burgers in the pan and cook for your burgers for 3-4 minutes. You should hear a sizzle when you place the patties in the pan. The sizzle is key for a nice crust on your burger. When you have a nice golden brown crust, it's time to cook the other side!
After a few minutes and the crust has formed, using a wide, flat spatula (makes for easier flipping), flip your burger and cook the other side for another 3-6 minutes - depending on your preferred doneness.**
Top with your favorites! I like grilled onions, but some bacon and jalapeños would be delicious too!
Recipe Notes
*This recipe uses my Ranch Seasoning Mix. If you don't have that made you can substitute in these amounts: 2 tsp dried parsley, 1 tsp dill, 1 tsp onion powder, 2 tsp minced onion, 2 tsp garlic powder, 1 tsp paprika, 1 tsp pink salt, 1 tsp pepper, and 1/2 tsp ground mustard.
**Cooking times:
For a medium-rare burger: cook the second side for 2-3 minutes (6 minutes total)
For a medium burger: cook the second side for 3-4 minutes (7-8 minutes total)
For a medium-well burger: cook the second side for 4-5 minutes (8-9 minutes total)
For a well-done burger: cook the second side for 5-6 minutes (10 minutes total) - this burger will be a bit drier - FYI!
I try to not make every recipe in my Instant Pot – and that’s hard! Not everyone has been converted over just yet! However, after making General Tso’s Chicken in under 15 minutes…I’m pretty sure you will be!
This version is an unbreaded version. I would not suggest trying to make the breaded version in your IP, as it will probably end up soggy and just not very appetizing. This is strictly a quick and clean version of a take-out favorite! Totally guilt free and delicious when paired with my Pork Fried Cauliflower Rice (which happens to be Whole30 compliant as well!) This recipe can be easily converted to Whole30 compliant by replacing the honey with pureed fruit – such as pineapple or peaches! (or omitting the honey altogether. Some find that the coconut aminos are sweet enough) Either alternative would still yield a yummy dish!
Print Recipe
Instant Pot General Tso's Chicken (Paleo with Whole30 option)
Add sesame oil and chicken to the pot and cook for about 3-5 minutes or until most of the chicken has some white on it. It does not that to be anywhere near cooked through! This step helps cut down on cooking time AND for the pot to come to pressure quicker!
After your chicken has cooked for those few minutes, combine your remaining ingredients in a separate bowl (except for the arrowroot powder and water) and pour over your chicken.
Place the lid on your pot, turn the valve to seal, press manual and set the time for 8 minutes.
Once the timer goes off, do a QR (quick release), and open it up! It will be bubbly and on the runny side. Now is the time to thicken!
Combine the arrowroot powder and water to make a slurry. Stir this mixture into your chicken until the sauce has thickened! This should only take a minute or so. If you find that it's not thick enough, you can always add a bit more arrowroot/water mixture until the desired consistency is reached.
Be sure to turn the pot off too! It automatically switches to "Keep Warm" mode after cooking. I have forgotten that a time or two!
ENJOY!!
Does anyone else always want Chinese food on Mondays – the day that every Chinese restaurant is closed? Or is that just me? I just love good Chinese food…which, honestly, is RARE! Good as in tasty AND healthy! This “rice” is all of the above. Jam-packed with protein and veggies, this dish is one you can feel good about eating!
If you can find all of the prepped ingredients in your grocery store’s freezer section and have leftover ham (or have a go-to clean, natural brand of already-cooked pork), this dish comes together in MINUTES, is made in one pan, tastes so similar to take-out, AND is Whole30 approved!
Make it a complete meal by pairing it with my Instant Pot General Tso’s Chicken! That can also be Whole30 compliant and, the best part, it’s made in under 15 minutes with the help of that handy pressure cooker!
4-5Green onionschopped - use both the green and white parts!
Instructions
In a large sauce pan, add 1 tbsp cooking fat and chopped onion and sauté over medium high heat for about 5 minutes or until onions become translucent.
Once the onions have softened, add your chopped ham, riced cauliflower, and remaining fat. I like to crank the heat up and get a nice char on the meat and cauliflower - so much flavor! (that's always my favorite rice - the stuff that has some charred bits in it!)
After about 3-4 minutes, add the remaining ingredients (except for the eggs), and cook until the vegetables are fork tender. This should take about 5 minutes. Note: I used all organic, frozen veggies that were already chopped and riced. HUGE TIME SAVER!
Once the vegetables are cooked to your liking, add your beaten eggs. I make a divet in the pan in the middle of my rice and pour the eggs in there. Once they begin to cook, I just keep stirring everything up until they're all the way cooked. This only takes a couple minutes! No need for another pan - in my opinion! We love eggs, so I add 3 to this recipe. Feel free to add more or less!
Taste now and adjust your seasonings and add more salt, coconut amines, or sesame oil. Just a bit though! You can always add more, but you can't take it out! Personally, I tend to go a bit heavier on the coconut aminos and salt. I love that soy sauce flavaaaa!
Finally, stir in your chopped green onions and you're done! I like them crunchy, but feel free to cook your rice a minute or two longer after stirring them in!
ENJOY!
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!
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.
Once blended, taste and add more salt to your liking!
Serve warm with chips or tacos!
Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!
This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!
You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!
Print Recipe
Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Preheat oven to 350 degrees. Cream butter and sugar together.
In a separate bowl, combine all of the dry crust ingredients.
Beat the egg white separately until stiff peaks form.
To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
Once everything is combined, gently fold in the egg white.
Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
Set aside to cool.
For the filling:
To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency.
*I use a Vitamix 5300.
Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust.
*if desired, you can add sprinkles to the mixture at this point.
Freeze cheesecake for 2-3 hours or overnight before serving.
Enjoy!
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!
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!
After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
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!
In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
To the liquid, add squash and chicken and combine.
Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
Bake for 25-30 minutes or until the edges start to brown.
Allow casserole to cool 5-10 minutes before serving.
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.
I’m Taylor. I do my best to keep it REAL, I find myself frequently going off on a tangent (sorry !), I love me some Jesus, and I absolutely love eating good food! I’ll save all of the other super interesting details about myself for another post! 🙂
My husband would say that I’m obsessed with the perfect bite. He is always giving me a hard time about how everything I eat has to be SO GOOD or else I’m upset. Honestly… that’s the truth! I want all food to be DELICIOUS, COMFORT FOOD! What’s so wrong with that?! I love butter. I love gravy. I love cheese. I love gravy. I love butter. Did I mention that I love gravy? Growing up in my family, we each had our own gravy boat at the dinner table. NO JOKE. Gravy and butter are serious business in my household…along with homemade, comfort food. I don’t think anyone should have to give up flavor to eat better. Nope, it’s just not happening.
Anywhooo…(I get a little sidetracked when I go on a butter or gravy rant!) over the past couple years, my husband developed stomach issues that we thought were simply dairy-related…that meant no more cheesy soups, creamy casseroles, or chocolate chip cookies – or so we thought. He wasn’t much of an ice cream fan, so giving that up didn’t bother him at all – what the heck, bro? ICE CREAM IS LIFE. So, after some tears were shed, we started a semi-strict Paleo diet (we could never fully give up cheese though, let’s be real, people!) in January of 2017. After 8 months, and tons of researching by his crazy wife, we learned he has more of a leaky-gut problem than a dairy intolerance. So, me, the nutty, “gotta-solve-every-single-problem” wife that I am, changed things on him again! He was such a good sport about it all too! I hope our future children eat whatever I put in front of them like my Jon does! He was one of the lucky ones that saw an improvement within a couple weeks of strict dieting! Since January, I have learned a ton, cheated a lot, and converted so many favorite dishes into healthier versions! We are now on a journey to healthy guts while following a diet that is closest to paleo with some QUALITY dairy involved. It’s been great! We feel great and do not miss a thing!
These days, everything is overly-processed. Even the trendy, “healthy” options are filled with substitutes that are just not good for you. It’s a tough task to consciously eat better. I get it. Convenience is AWESOME and healthy options are not always easy to come by, particularly ones that TASTE GOOD and, again, aren’t overly-processed. It’s all about being mindful and preparing. In my opinion, healthy options do not have to be lacking, by any means. Let me just tell ya, there is nothing wrong with some meatloaf, made with grass-fed beef and a side of mashed plantains (the green ones taste just like potatoes!) all covered in…you guessed it – GRAVVYYYY! It’s all about the ingredients! You want your body to know what to do with the things that you are putting into it! You just gotta put in the time to learn about your options.
I’m beginning this blog by saying that I am NOT a recipe writer. I do not follow recipes and I rarely (and when I say rarely, I mean NEVER) write down my recipes. I just like to put together some tasty food. Just like my mom, I love to go into my kitchen and make a casserole out of completely random ingredients and have it turn out to be some dang-good comfort food! After years of being asked for my recipes, paleo or not, I decided it was time to consciously try to jot some things down and share them with all of you!
My goal is to provide you with the crowd-pleasing, simple recipes that I’m cooking every week at home. I’m hoping that this blog inspires you to make smarter food choices and to confidently get in that kitchen and make some good-for-you comfort food! Your gut will thank you!
Hey All!