Recipes

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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Raw Double Chocolate Brownie Bites (Dairy Free)

February 9, 2018
Course

I’m always looking to make new treats in our house! Preferably something that I’ll feel good about eating! These chocolately, protein-packed, low carb bites are the perfect, guilt free treat! They come together in a pinch and there’s no need to turn the oven on! It’s a plus when I can pack something convenient AND yummy with protein and healthy fats! Those two things keep you feeling satisfied throughout the day, making these little bites a perfect snack! I must add, though, they’re addicting and VERY easy to devour! But hey, they’re filled with GOOD things, so don’t beat yourself up if you eat one too many! There’s tons of protein from the almond butter, and collagen peptides. BONUS! There’s COLLAGEN in these! That helps to promote healthy skin, hair, and nails…which is awesome in my book! However, it also aids in gut health, which is a department my husband is lacking!

Give these a whirl the next time you’re craving something sweet or just don’t feel like waiting for a batch of brownies to bake!

Print Recipe
 Raw Double Chocolate Brownie Bites (Dairy Free)
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
  2. Divide dough into bite-sized balls. I like to use a melon baller/mini ice cream scoop. A tablespoon measuring spoon works just fine too!
  3. Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

*Depending on how sweet you like things, use more or less maple syrup or honey. Obviously, the less you use the better! I find that you don't need more than 3 tbsp, especially with the sweetness added from the chocolate chips. That sweetness, alone, may be enough for some.

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“Everything” Roasted Almonds

February 6, 2018
Course

I’m always trying to figure out different healthy snack foods for my husband to either take to work or things that he can snack on around the house when I’m not around. No one likes a HANGRY person. I have a few different roasted almond recipes, but I think these are my favorite!

This recipe uses my “Everything” Seasoning. It goes great on so many things! Potatoes, avocados, eggs…the list goes on and on! There’s something so delicious about that poppy seed, onion, and garlic combo! You may want to portion these almonds out so you’re limited! It’s easy to eat the entire batch!

Print Recipe
 "Everything" Roasted Almonds
Course Snacks
Prep Time 2 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Course Snacks
Prep Time 2 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl, whisk together egg whites, water, and seasoning until the egg whites start to get a little foamy.
  3. Add almonds and toss to coat evenly.
  4. Spread out almonds on a baking sheet lined with parchment paper. This makes for easy clean up!
  5. Bake almonds for 30 minutes.
  6. After 30 minutes, flip and break apart any almonds that are stuck together and bake for another 30 minutes.
  7. After an hour, remove almonds from oven.
  8. Allow almonds to cool and store in an airtight container.
Recipe Notes

My "Everything" Seasoning recipe.

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Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)

February 6, 2018
Cuisine
Course

I honestly have SO MANY COMFORT FOODS! Chicken Enchiladas are one of those foods! However, this dish used to be filled with a bunch of stuff that irritated my husband’s stomach, and just wasn’t good for anyone to eat a bunch of! Therefore, I knew I HAD to convert it to Paleo…for my poor husband’s sake – it’s one of his favorite meals. I really didn’t want to live without these enchiladas either. I love the creamy filling when it mixes with the green chile sauce. You could definitely sub a red enchilada sauce in this dish too! I just prefer the lighter flavor of the green sauce with these enchiladas. I typically prefer red sauces with beef. That’s just me! You do you. 🙂

You might want to double this recipe too! They freeze wonderfully, if there is any left, that is! My husband has to practice serious self-control around these things – especially since they’re made with my Paleo Tortillas/Crepes! He actually prefers these to any other tortilla. They have a bit of an eggy flavor, compared to other tortillas, and they hold up so well, in comparison! I don’t know about you, but some brands of tortillas, just completely fall apart and tear whenever you try to roll them up! NOT COOL. These tortillas do NOT do that – I PROMISE!

Print Recipe
 Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings
medium enchiladas
Ingredients
Instructions
  1. Prepare 2 batches of tortillas according to recipe. See notes below.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, combine all ingredients, except for the tortillas, enchilada sauce, and green onions/cilantro.
  4. To each tortilla, add 1/2 cup to the center and spread it out, vertically.
  5. Roll up each tortilla and place in a baking dish. You might have to use a couple baking dishes.
  6. Repeat steps 3 & 4 until all of the filling and tortillas are used up.
  7. Pour enchilada sauce over tortillas.
  8. Bake for 20 minutes or until the edges of the tortillas start to brown and crisp up.
  9. Sprinkle with chopped green onions and cilantro before serving!
  10. If you can tolerate some dairy, feel free to sprinkle some raw, grass fed cheddar on top or top with a dollop of sour cream!
  11. ENJOY!
Recipe Notes

* Paleo Tortilla/Crepes

  • for the tortillas, I make them in an 8 inch non stick pan for enchiladas. Each batch makes 5-7, depending on how thick you make them.

** You can substitute almond, cashew, or coconut milk instead. If using coconut milk, try to use the creamier part of it - unless you can find "culinary coconut milk" (that's similar to Nutpods!). If using almond or cashew milk, reduce amount to 1/3 cup.

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“Everything” Seasoning

February 5, 2018

Just like the bagel! This seasoning mix is addicting! You can sprinkle it on biscuits or bagels before baking, on top of avocado toast, fried or boiled eggs, or just about anything else! It’s so yummy! If you don’t have black sesame seeds (like I don’t typically – just sub more white sesame seeds!) – it won’t make that much of a difference!

Print Recipe
 "Everything" Seasoning
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, combine all ingredients. Start with 3 teaspoons of salt and add more depending on your preference.
  2. Store in an air-tight container. Old spice bottles work GREAT!
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Korean BBQ Meatballs

February 2, 2018
Cuisine
Course

 

Print Recipe
 Korean BBQ Meatballs
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Course Appetizers, Dinner
Cuisine BBQ, Korean
Cook Time 25 minutes
Servings
meatballs
Ingredients
Korean BBQ Sauce
Korean meatballs:
Instructions
  1. In a deep, sauce pan over medium heat, add 1 tsp of ghee/oil and chopped green onions. Saute for 5 minutes or until soft. Set aside to cool.
  2. In the same pan, over medium heat, add all of BBQ sauce ingredients and bring to a simmer. Cook for 5-8 minutes or until sauce has reduced slightly. Reduce the heat to low and cover while you prepare the meatballs.
  3. In a bowl, mix together the remaining meatball ingredients along with the cooled green onions.
  4. To the BBQ sauce, drop 2 tbsp size balls into the mixture until one layer has formed. It's ok if the meatballs are touching slightly, just DO NOT overcrowd the pan or try to stir them around just yet.
  5. Increase heat to medium, cover, cook for 3-5 minutes.
  6. Remove cover and shake the pan slightly. Gently flip each meatball. If you find that you do not have enough liquid in the pan, feel free to add about 3-4 tbsp of water.
  7. On top of the first layer of meatballs, add another layer of the meat mixture, in 2 tbsp size balls. Cover and cook for another 10 minutes - shaking the pan every few minutes to slightly move the meatballs around. Repeat until you have used up all of the meat.
  8. After 10 minutes, uncover the pan and gently flip the meatballs around, moving the ones from the bottom to the top. Reduce heat to low, cover, and let simmer for another 5-10 minutes or until you're ready to serve!
  9. Serve these on top of cauliflower rice or as bite-sized appetizers!
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Garlic Basil “Parmesan” Sauce

February 2, 2018


Print Recipe
 Garlic Basil "Parmesan" Sauce
Cook Time 3 minutes
Passive Time 3-4 hours of soaking
Servings
cups
Ingredients
Cook Time 3 minutes
Passive Time 3-4 hours of soaking
Servings
cups
Ingredients
Instructions
  1. In a high-powdered blender, combine all ingredients and blend until smooth. Depending on the blender, this could take anywhere from 2-5 minutes. The better the blender, the smoother the finished sauce. I use a Vitamix!
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Low Carb Pizza Cups (Dairy Free)

February 2, 2018
Cuisine
Course

I’d say that 99% of the population loves pizza! …including pizza-inspired dishes! These Pizza Cups will be no exception! I used italian sausage for mine and drizzled them with my Garlic Basil “Parmesan” Sauce, but feel free to use your imagination and mix in any toppings that you’d typically get on a pizza! Onions, green peppers, italian beef, pepperoni, mushrooms, bacon…the list goes on and on! Make plenty of these, they disappear quickly! They’re a perfect 2 (maybe 3) bite finger food for a party! Everyone will be grabbing these up.

The crust is made with cauliflower rice so it has much fewer carbs than the normal pizza crust one would serve. You can feel good about eating this pizza! 😉

Print Recipe
 Low Carb Pizza Cups (Dairy Free)
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine all of the crust ingredients until everything is mixed up well.
  3. Separate crust mixture into the openings of a greased cupcake pan. This recipe should make about 12.
  4. Press mixture down into the bottom and slightly up the sides of each cup.
  5. Bake for 10-12 minutes or until the edges start to turn golden.
  6. While the cups are baking, crumble and brown the italian sausage in a saucepan over medium heat.
  7. Once the sausage has all browned, add the remaining ingredients for the filling. Start with 1 tsp of salt and add more as desired. Feel free to add more/less fresh basil or even some oregano! The fresh herbs really add to the sauce!
  8. Remove crust cups from the oven and filling each one with about 3 tbsp of filling. If you can tolerate dairy, sprinkle some raw grass fed cheddar on top!
  9. Return cups to oven and cook for another 5-8 minutes.
  10. Remove cups from pan and DIG IN! Drizzle with my Garlic Basil "Parmesan" sauce for extra goodness!!!
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Double Chocolate Blender Muffins

January 30, 2018
Course

Beware. These Double Chocolate Blender Muffins are addicting! Partly, because they couldn’t be easier to make! They’re basically a brownie in a little muffin form and come together so quickly! You don’t even need a blender if you’ve got some muscles handy! They’re filled with good-for-you ingredients, have no refined sugars, dairy, or gluten! They’re treat you can feel good about eating! …As long as you don’t eat the whole batch in one day! 😉 They’re pretty tasty though…so I wouldn’t blame you!

These are made with plantains. They look like a large banana. Unripe plantains are green. They’re very firm and starchy. Cooking with them is a lot like cooking with potatoes. They can be a pain to peel, so if you aren’t familiar. Youtube it! There are a bunch of videos that easily explain how to do it! That’s how I learned!

When a plantain is ripe, it becomes a bit sweeter and less starchy. These are the ones used for this recipe. However, they are not as soft as a ripe banana. Therefore, blending them up makes things easier. If you don’t have a blender handy, just mash them up until there are no clumps left. They’ll still turn out delicious!

Print Recipe
 Double Chocolate Blender Muffins
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. To a blender, add all of the ingredients, except for the chocolate chips.
  3. Blend until smooth.
  4. Add in chocolate chips and pulse - just to combine.
  5. To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
  6. Bake for 15-18 minutes or until the center of the muffins are done. Test the inside with a toothpick - if it comes out clean after inserting in the center, it's done!
Recipe Notes

*I tried this without the baking soda and my husband still loved them! They're more dense, moist, and brownie-like. Either way, you can't go wrong!

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Paleo Buffalo Chicken Cups

January 30, 2018
Course

Buffalo flavored foods go hand and hand with sporting events, parties, and appetizers, in general. I love it! It’s the main reason I’m always ok with Super Bowl parties! 😉 I’m really there for the food and commercials, anyways! These Buffalo Chicken Cups are a great addition to your menu for the big game!

Speaking of buffalo flavored things, I make a few casseroles that are buffalo-inspired too! The possibilities are endless with that hot sauce. Check out my Buffalo Chicken Casserole recipe! It’s low carb, super tasty, and easy to throw together on a weeknight! Who doesn’t love a casserole?

 

Print Recipe
 Paleo Buffalo Chicken Cups
Course Appetizers
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
For the crust:
For the buffalo chicken filling:
Course Appetizers
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
For the crust:
For the buffalo chicken filling:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all of the crust ingredients.
  3. In a separate bowl, combine shredded chicken and the remaining ingredients for the filling.
  4. In a greased cupcake pan, drop 2-3 tbsp of crust batter into each opening. Press the batter up around edges to create a little cup. It should make about 14 cups.
  5. Add 2-3 tbsp of the buffalo chicken filling to each cup.
  6. Bake cups for 18-20 minutes or until the center of the crusts are done. You can check this by inserting a toothpick in the center. If it comes out clean, it's done!
  7. After they have baked for about 20 minutes, remove the cups from the cupcake pan and ENJOY! I like to serve these with homemade ranch!
  8. Optional step for extra crispiness: Preheat oven to 450 degrees. Transfer cups to a baking sheet and bake for 5 minutes until desired crispiness is reached!
Recipe Notes

I cook mine while I prep and cook the rest of the recipe. I use my Instant Pot! I set it for 25 minutes and two large chicken breasts are perfectly shreddable after that time. SUPER EASY!

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