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!
In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
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!
Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
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.
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)
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.
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.
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.
In a bowl, mix together the remaining meatball ingredients along with the cooled green onions.
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.
Increase heat to medium, cover, cook for 3-5 minutes.
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.
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.
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!
Serve these on top of cauliflower rice or as bite-sized appetizers!
2tbspbasil leaveschopped - you can use dried or fresh
Instructions
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!
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! 😉
In a bowl, combine all of the crust ingredients until everything is mixed up well.
Separate crust mixture into the openings of a greased cupcake pan. This recipe should make about 12.
Press mixture down into the bottom and slightly up the sides of each cup.
Bake for 10-12 minutes or until the edges start to turn golden.
While the cups are baking, crumble and brown the italian sausage in a saucepan over medium heat.
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!
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!
Return cups to oven and cook for another 5-8 minutes.
Remove cups from pan and DIG IN! Drizzle with my Garlic Basil "Parmesan" sauce for extra goodness!!!
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!
To a blender, add all of the ingredients, except for the chocolate chips.
Blend until smooth.
Add in chocolate chips and pulse - just to combine.
To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
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!
I don’t know why I always try to make crispy oven fries and never wedges. Wedges are ALWAYS better! I actually find that they crisp up better and because they’re thicker, they don’t dry out and burn so easily. That happens ALL TOO OFTEN with me!
Honestly, the hardest part of this recipe is remembering to flip these! They are perfectly crunchy and seasoned just right! Beware … this recipe will probably cause you to eat 3 pounds of potatoes yourself. Consider yourself warned. Note the servings I listed. 😉 You might want to double up the recipe if you want to safely feed more than a couple people! These things are just plain addicting!
You’ll find that I like to dip most of my foods, or at least cover them in a sauce or gravy. This recipe is no different! I use my Ranch Seasoning Mix to make homemade ranch dipping sauce and give these babies a good dunk! ……if not, TWO! This seasoning mix would also be a delicious substitute for the seasonings here! It’s quite handy to keep a batch of that mixed up and on the counter! I use it a TON!
Slice potatoes long ways into slices like you would an apple. I usually get about 8-10 wedges out of each potato. Try to keep them all the same size for even cooking times. The thinner you slice them, the quicker they'll cook and sometimes burn.
In a large bowl or ziploc bag, toss the wedges with the oil and seasonings.
On a large sheet pan, lay out the wedges. Depending on how many wedges you end up with, you'll probably need 2-3 trays. You do not want to overcrowd the pan!
Bake wedges for 15 minutes and flip.
Bake for another 5-15 minutes depending on desired crispiness. Just keep an eye on them! They can burn quick! I like mine CRISPY and burnt around the edges...so they go in for almost a full half hour.
Remove from sheet pans and add extra salt, if desired.
Serve along side your favorite dipping sauce! For me, that's a whole lot of RANCH! Check out my recipe for Ranch Seasoning to make your own at home!
For being as good as these wings are, they’re SO EASY! I have found that buying good quality chicken (and meat, in general) goes a long ways in how tasty a dish is! This isn’t to say that $1.99/lb chicken is terrible. I’ve just found that meat to dry out easily and be a tad bitter tasting. All of this isn’t to say that you can’t use that chicken. Use your own discretion. Personally, I buy the most natural, organic brand of chicken, if possible. I understand, everyone’s budget is different, but shop the sales! They’re out there! Look for words like “cage free” and no hormones, steroids, or antibiotics. You might pay a bit more, but not only is it better for you, there’s a difference in taste! My husband can always tell if I’ve bought a cheaper brand! 😉
Back to these wings! You can choose to sauce them up, like we do, just eat them plain, or dip them in whatever sauce you’d like! They’re tasty in just about any form! I like to dip them in ranch. You can check out my handy Ranch Seasoning Mix and make your own! I mix that into some homemade mayo and a little almond milk and I’m good to go! I always keep a jar of that mixed up! It goes on everything!
Combine your butter and hot sauce and set aside. You'll want this ready when the wings are all done.
Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they'll take to cook.
Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
In one bowl, combine the flours and seasonings.
In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you'll be just fine!
First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn't get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
Place chicken wings in hot oil and cook for about 4 minutes on each side. Don't over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown - flip!
Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
Repeat steps 6-8 until all of your chicken is cooked.
In a large bowl, pour your hot sauce mixture over the wings and toss!
EAT IMMEDIATELY!
Not that anyone needed directions on that part! 😉
Recipe Notes
*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.
Who has ever eaten some of one of those ham and onion-y cream cheese balls (sometimes rolled in pecans)? Growing up, I think it was at just about every single family event. I LOVED THEM! Spread some of that goodness all over a buttery cracker. MMM!
Now-a-days, the cream cheese is at a minimum (if at all) in our household. I’m constantly finding myself creating alternatives for so many of my favorite recipes that involved cream cheese.
This recipe is NOT for a cheese ball…it’s for a soup that was inspired by one! Oh-so-creamy, onion-y, and dairy free, this super comforting and hearty soup is sure to be a family favorite!
In a dutch oven or large soup pot over medium heat, sauté both kinds of onion in the butter or ghee for about 5 minutes until the regular onion is translucent.
To your pot, add your cream cheese and cook just until it's all melted and combined. This should take just a minute or two.
Once the cheese is completely melted, add the remaining ingredients. Cover and simmer for 10-15 minutes or until the potatoes are fork tender. The longer you let this simmer the more the potatoes will cook away and thicken your soup. I always chop mine a bit bigger (I like a chunky soup anyways) that way I don't lose all of my potatoes in the cooking process!
...and you're DONE! EASY!
I serve these with MORE fresh, chopped green onions on top! You can never have too much green onion! 😛
This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!
It’s super moist and has just the right amount of sweetness for breakfast!
In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
ENJOY!
Recipe Notes
*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.
