Recipes

Cinnamon Apple French Toast Bake with Maple Icing

December 31, 2017
Course

I’m not usually a sweets-for-breakfast person…I almost always go for the biscuits and sausage gravy or meaty omelets. I do, however, enjoy a bite or two of pancakes along with those. I have a problem with wanting a bite of everything on the menu … every time – every meal. I just can’t help it!


Sometimes, a bunch of maple-y goodness sounds like the perfect way to start my day! Filled with sweet caramelized apples and tons of cinnamon, this french toast bake does not disappoint! It’s super moist consistency and eggy-french toast taste is sure to be the perfect, cozy and comforting breakfast any day of the year, but is particularly wonderful when it’s FREEZING – like it is in the Midwest right now!

This bake isn’t heavy on the carbs either … which is ALWAYS a plus when eating something bread-like and sweet! It only has about 10-15 carbs per serving, depending on if you top it with icing or not. Either way, it’s delicious and won’t make you regret eating it!



Print Recipe
 Cinnamon Apple French Toast Bake with Maple Icing
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium high heat, sauté apples, ghee, honey, cinnamon (I used a full 2 tsp - use less depending on preference), nutmeg, and 1 tablespoon of avocado oil for about 3 minutes or until apples have soften and remove from heat.
  3. In a bowl, combine remaining ingredients (reserve the coconut butter and 2 tbsp of maple syrup for the drizzle) to create the batter.
  4. Pour batter over apples and sprinkle with a bit more cinnamon.
  5. Bake for 20 minutes or until it's cooked through in the middle.
For the icing:
  1. In a saucepan, melt coconut butter and maple syrup just until they combine. If it's too thick, feel free to add a bit more maple syrup to make it easier to drizzle.
  2. Drizzle over your warm french toast bake and DIG IN!
Recipe Notes

I feel like this bake only gets better with time. Everything with fruit and spices just gets more flavorful as it sits...so you may want to make plenty to have the next day too!

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Instant Pot Quick General Tso’s Chicken (Paleo with Whole30 option)

December 28, 2017
Cuisine

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)
Cuisine Chinese, paleo, Whole30
Cook Time 13 minutes
Servings
Ingredients
Cuisine Chinese, paleo, Whole30
Cook Time 13 minutes
Servings
Ingredients
Instructions
  1. Set your Instant Pot to Saute mode.
  2. 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!
  3. 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.
  4. Place the lid on your pot, turn the valve to seal, press manual and set the time for 8 minutes.
  5. 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!
  6. 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.
  7. 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!!
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Pork Fried Rice (Paleo & Whole30)

December 28, 2017
Cuisine
Course

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!

Print Recipe
 Pork Fried Rice (Paleo & Whole30)
Course Dinner, side dishes
Cuisine Chinese, paleo
Cook Time 15 minutes
Servings
Ingredients
Course Dinner, side dishes
Cuisine Chinese, paleo
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. 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.
  2. 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!)
  3. 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!
  4. 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!
  5. 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!
  6. 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!
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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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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

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)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.
  2. In a separate bowl, combine all of the dry crust ingredients.
  3. Beat the egg white separately until stiff peaks form.
  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
  5. Once everything is combined, gently fold in the egg white.
  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
  7. Set aside to cool.
For the filling:
  1. 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.
  2. 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.
  3. 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.
  4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!
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Quick Alfredo Sauce

December 14, 2017
Cuisine

Chicken Alfredo is my lactose-intolerant husband’s favorite dish. It’s pretty much always a goal of mine to give him something that reminds him of that…however, it always seems impossible to compare to the original. This recipe comes close despite it’s lack of dairy.

If you have the resources to get the products involved, it’s SO WORTH IT! However, if you do not have some of the ingredients, there are substitutes for a few ingredients that will still yield a delicious and creamy alfredo sauce.

After one taste of this, my husband said, “you’ll be making this often!”


Print Recipe
 Alfredo Sauce
Cuisine Dairy Free, Dinner, Sauces
Cook Time 10 minutes
Servings
Ingredients
Cuisine Dairy Free, Dinner, Sauces
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Over medium heat, sauté garlic in ghee for 30 seconds to a minute.
  2. Whisk in cream cheese until it melts completely.
  3. Add the remaining ingredients* and whisk together. Let the sauce simmer for 5-10 minutes to thicken. *I also add 1-2 TBSP of Italian seasoning - like Primal Palates Amore Seasoning (YUM!) to the sauce. It gives it a nice herby-kick!
  4. You can adjust the salt and pepper now. I like mine on the saltier side - so I add 1/2-1 tsp or so. If you want a thinner sauce, add more coconut milk. I like mine pretty thick, so I stick with about 1/2 cup. IT'S THAT EASY! Now go and pour this over whatever pasta (or pizza!) you please!
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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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Sweet Potato Soufflé with Bacon Crumble

December 2, 2017
Course

Any casserole-type dish, I pretty much love. This one has a fancy name though 😉 AND it has bacon in it, so….that’s reason enough to try this out. PLUS you can say you made a soufflé and sound all fancy! Ha! It’s so easy to make – always a plus.

This dish has been something I brought to family dinners for years. However, it’s only recently been paleo-fied and doesn’t taste a bit healthy! It’s not filled with tons of brown sugar or marshmallows, and the eggs make the texture AMAZINGGG. I love sweet potatoes, but their texture can be somewhat dense and just. gets. old. This soufflé is like scoops of sweet pillows with bacon on top. Is there anything better?

Enough already, here’s the recipe. 🙂

Print Recipe
 Sweet Potato Soufflé with Bacon Crumble
Course Casseroles, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes (plus cooling)
Servings
Ingredients
Crumble
Course Casseroles, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes (plus cooling)
Servings
Ingredients
Crumble
Instructions
  1. Peel and cook the sweet potatoes. I used my Instant Pot. I peeled them, chopped them into 1 1/2"-2" chunks, added 1 cup of water and cooked them for about 8 minutes. BOOM.
  2. Once your sweet potatoes are cooked, combine them with the remaining ingredients with the exception of the crumble ingredients. You should get a light orange, somewhat runny consistency.
  3. To make the crumble, combine your flour, butter, sugar, and bacon. USE COLD BUTTER. The crumble consistency will change if you use melted or room temperature. It will still taste delicious, it just won't be as crumbly. 🙂 It takes a few extra minutes to combine it all, but it's worth it!
  4. Pour your sweet potato mixture into a deep baking dish. I used one that was about 4" deep. If you use a more shallow one, it will change the consistency a bit and cook quicker.
  5. Top with your crumble and bake for 35-40 minutes until it's deep brown.
  6. ...that topping, though. **drools** Let the soufflé rest for a good 20 minutes. If you don't it will fall apart slightly when you serve it. Again, it'll still be delicious...just not as pretty. 🙂 ENJOY!!
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