Water

4-Ingredient Dog Treats

January 23, 2020

Sometimes, dogs just KNOW. Our two beagles stood by my feet as I stirred up this batch of treats. It has some of their favorite foods that we give to them and they just KNEW what was in that bowl was for them … or at least they were expressing their intense desire to have it. haha!

I don’t know about you, but spoiling my furbabies is something I love to do. We don’t have kids yet, so they’re my children. The excitement they get when they get special food, toys, and treats just makes me SO DARN HAPPY.

Thank you, Jesus for giving us dogs. We do NOT deserve them!

These dog treats are definitely going to be a staple for our doggies. I love how simple they are to make and how few ingredients. They’re also super affordable to make…in comparison to “natural” or “healthy” dog treats.

Ok, I have to confess. There is actually five ingredients due to a little water in these treats too, but honestly, they are so easy to throw together and your pups will thank you!

This batch made about 70-80 treats. You could make smaller ones or larger ones depending on the size of your dog or just depending on what type of cookie cutters you have on hand! Anything works! I usually break one of these in half for our smaller beagle, Lady, while Jackson gets a whole one himself. HE GOOD BOY. <3

GARSH. I can’t say it enough – I love dogs.

We love them so much that my husband was driven to start a non-profit for rescue animals. In 2018, we formed Reps For Rescues, a 501(c)3 organization dedicated to reducing the number of unnecessary companion animal euthanizations in the world today. Reps For Rescues hosts competitions and events where proceeds go to a local shelter in your area. You can also purchase some sweet merch to support their cause of saving as many furbabes out there as possible!

If you’re interested in seeing what Reps For Rescues is all about, check out their website, Facebook, or Instagram! At the very least, you can always check out some adorable adoptable doggies!

Print Recipe
 4-Ingredient Dog Treats
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
medium-sized treats
Ingredients
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
medium-sized treats
Ingredients
Instructions
  1. Preheat the oven to 300 degrees.
  2. In a food processor or blender, pulse the oats until they are more the consistency of a crumbly flour. It is ok if they are not completely ground into a fine powder.
  3. In a bowl, combine the oats, pumpkin, peanut butter, banana, and water.
  4. Roll out the dough to about 1/4"-1/2" inch thick. Note: the thinner they are the quicker they will cook.
  5. I usually divide the batch up into three sections to roll out at a time.
  6. Cut out desired shapes. Of course, dog bones are the cutest!
  7. Lay the cut outs onto a baking sheet lined with parchment paper - not touching each other, but they can be close. I usually bake two sheets of these at a time for this size batch.
  8. Bake for 20-30 minutes.
  9. Flip and bake for an additional 20-30 minutes until the treats have dried out and crisped up slightly. If you want more of a soft-baked treat, cook for only 15-20 minutes on each side - depending on thickness.
  10. These are super easy and pretty foolproof! When you are finished, store them in an airtight container for up to a week or throw some in the fridge to last longer!
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Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}

September 19, 2018
Course

Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!

This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!

The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!

My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!

If you’ve never invested in parchment paper, do yourself a favor and go get some!

Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!

 


Print Recipe


Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}

Course Dinner

Prep Time 5 minutes
Cook Time 25 minutes

Servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 25 minutes

Servings


Ingredients


Instructions
  1. In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.

  2. Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.

  3. Preheat oven to 400 degrees.

  4. Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.

  5. On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.

  6. Lay the marinated chicken tenders along the opening middle section of the sheet pan.

  7. Bake for 18-20 minutes or until the chicken is cooked through the center.

  8. While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.

  9. If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.

  10. When the chicken is finished cooking, remove from the oven.

  11. Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!

  12. Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.

  13. Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.

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Sausage Peppered Gravy {Dairy, Gluten, & Grain Free}

August 14, 2018

3 ingredients…plus water, a few seasonings, and some biscuits and you’ll have one of my favorite meals!

When someone says “comfort food,” sausage gravy and biscuits is one of the first things that comes to my mind. To some of my friends, my mom is still remembered for making them her biscuits n’ gravy. Thankfully, she passed on the knowledge! However, I’ve had to take all of those skills and recipes from her and learn to adapt to the clean-eating lifestyle, which generally, does not include much dairy, gluten, or grains – common things found in comfort foods.

Thankfully, this recipe fits all of those criteria and doesn’t disappoint in the slightest.

Cashews are used in this particular recipe and they offer a creamy, slighty nutty sauce that, when combined with the sausage is deeeelicious! I’ve used both coconut and almond milk in a sausage gravy recipe before and it did the trick when I was craving this kind of dish, however, the cashews definitely win when it comes to my favorite.

This Sausage Peppered Gravy will have you going back for seconds…and thirds! SO BE CAREFUL! 😉

Serve this gravy over a breakfast skillet, chicken cutlets and mashed potatoes, or make a batch of my Easy Vegan (Egg-free) Drop Biscuits for a complete meal!

Print Recipe
 Sausage Peppered Gravy {Dairy Free}
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, break up and brown sausage.
  2. While the sausage browns, blend cashews* and water in a high powdered blender or food processor until completely smooth.
  3. Add in 2 tbsp of arrowroot to the mixture and blend for a few more seconds.
  4. Once the sausage has browned, add the cashew sauce, salt, pepper, and sage to the skillet.
  5. Stir and bring the gravy to a simmer.
  6. Cook for 5-10 minutes until gravy has thickened.
  7. If desired, you can add another tablespoon of arrowroot powder to thicken the gravy even more. Simply mix it with 1-2 tbsp of water to create a slurry and add to the gravy.
  8. Serve it over biscuits, potatoes, chicken, or eggs. It's delicious in so many forms!
Recipe Notes

*Soaking cashews for 30 minutes prior will soften them and help the mixture blend faster and easier.

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Instant Pot Cream of Potato Soup

June 21, 2018
Cuisine

Cream of Potato soup…it can’t get any more simple and delicious than that! …except when you make it in the Instant Pot!

This soup cooks in 5 minutes, with the exception of the 5-10 minutes that the pot takes to come to pressure. Either way, IT COOKS QUICK!

You could definitely make this all on your stovetop – the cooking time would just be a bit longer. See the recipe notes below for details.

These are all ingredients that you most likely have on hand, and they all make for a simple, great soup or even a base for a fancier soup! Use your imagination. Throw in some veggies, bacon or chicken, or even some jalapeños for a spicy twist – the possibilities are endless!

I usually keep it simple and top it with some of my Crispy Ranch Potatoes for some extra potato flair!


Print Recipe
 Instant Pot Cream of Potato Soup
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Instructions
  1. Add potatoes, broth, onion, and seasonings to the instant pot.
  2. Set to 5 min at HP (high pressure).
  3. Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
  4. Using an immersion blender, blend the soup for 10 seconds or so, just until most of the potatoes are broken up and you're left with very small chunks. You can blend it as little or as much as you like.
  5. Combine arrowroot and water to make a thickening slurry.
  6. Add slurry to the soup and stir until it has thickened. If you do this immediately after doing the QR (it should still be on the "keep warm" setting), your soup will be hot enough for it to thicken. If it isn't, just turn it to the saute mode and allow it to heat up that way.
  7. Finally mix in butter and sour cream to the final mixture and stir to combine.
  8. Simple comfort food is my favorite! Enjoy!
Recipe Notes

For the stovetop version:

  • In a large pot, saute onions in 1 tbsp of oil over medium heat for 3-5 minutes until softened.
  • Add potatoes and cook for another 5 minutes.
  • Add broth and seasonings and bring to a boil.
  • Cover, reduce heat, and cook until the potatoes are soft and fork tender.
  • Add arrowroot slurry to soup and stir until thickened.
  • Stir in butter and sour cream.
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Banana Cream Pie Smoothie {Dairy-Free}

April 29, 2018

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!

Print Recipe
 Banana Cream Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add the ingredients, starting with the liquids. (Only use the maple syrup if you want it a bit sweeter.)
  2. Blend until smooth!
  3. 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!

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Low-Carb Mashed Potatoes {with dairy free option}

April 25, 2018

For me, one of the first foods that come to mind when I hear comfort food is mashed potatoes. Maybe because they’re usually (or should be!) filled with butter or maybe it’s because it’s an excuse for me to pour gravy over something (not that I need an excuse)…honestly, it’s probably both of those things.

Mashed potatoes are rich and cozy. They just make you feel good! Except when you eat too much and just feel heavy and gross – you know what can help eliminate that? This recipe!

These low-carb mashed potatoes are actually half red potatoes and half cauliflower! You still get all of the delicious flavor of classic mashed potatoes, but half of the carbs and some actual nutrition from the cauliflower! That’s a win-win in my book!

You cook them both in the same pot at the same time – doesn’t get any easier! You can choose the dairy free route, but trust me, real butter, or at least ghee, makes all of the difference!

Print Recipe
 Low-Carb Mashed Potatoes {with dairy free option}
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large pot, bring to a boil 8 cups of water.
  2. Add chopped potatoes and cauliflower florets.
  3. Cover and cook over medium heat for 20 minutes or until the potatoes are fork tender.
  4. Drain water from potatoes and cauliflower.
  5. Add butter, sour cream/yogurt, salt, and garlic powder to the pot.
  6. Mash or whip with a mixer until desired consistency is reached.
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Flour Tortillas (Egg & Nut Free)

April 23, 2018

For those with nut or egg sensitivities, this flour tortilla is for you! This recipe just happens to also be VEGAN! My normal go-to tortilla recipe contains mostly eggs, however this one is doesn’t even call for a flax or a chia egg!

Being made up of just a handful of ingredients, these flour tortillas are SO simple to whip up. They do take some patience to cook on the stove, but it’s worth it – I promise!


Print Recipe
 Flour Tortillas (Egg & Nut Free)
Cook Time 10 minutes
Servings
Tortillas
Ingredients
Cook Time 10 minutes
Servings
Tortillas
Ingredients
Instructions
  1. In a bowl, combine flour, baking soda, and salt.
  2. Add in remaining ingredients and whisk together until smooth.
  3. In a small nonstick pan over medium low heat, pour a little less than 1/4 cup of batter into the pan. (I use an 8-inch skillet)
  4. Swirl batter around until a circle is formed.
  5. Cook tortillas for about 90 seconds or until the bottom has started to brown.
  6. Flip and cook for another 45 seconds or until the second side has browned slightly.
  7. Repeat steps 3-6 until the batter is all cooked.
Recipe Notes

*If you do not need it to be a nut free version, you can sub creamy cashew butter for the tahini.

To make larger quantities of tortillas, you could easily double or triple the amounts to yield more tortillas.

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3-Minute White Garlic Pizza Sauce {Dairy Free}

April 15, 2018

Yea, you read that right – THREE minutes. This sauce can probably be made even faster if you have a powerful food processor and some quick hands.

Who doesn’t love some good pizza? …Actually, I know there are some crazies out there that just really don’t like it. I personally know a couple of them. That’s just unnecessary negativity, in my opinion. IT’S PIZZA! What’s not to love?!

Unfortunately, there’s actually a lot to dislike if you’re dairy, gluten, or grain free, OR just trying to eat clean. Pizza doesn’t typically fit into most “diets,” but if you look hard and put in a bit of effort, a good, guilt-free pizza can be made. This sauce makes it even easier! However, if you’re looking to treat yourself and you don’t have any dietary restrictions, by all means, TREAT YOURSELF! Pizza is definitely a meal that I treat myself to every now and then – gluten, grain, dairy, plenty of grease and all!

I usually go the classic route with a tomato-based sauce topped with sausage or pepperoni. However, if I ever visit a pizza place with a white garlic pizza on the menu, it’s hard to stick with the classic. I’m talking creamy garlic…not the plain pizza drizzled with olive oil and sprinkled with minced garlic and veggies. NO, THANKS.

This sauce perfectly mimics that creamy, alfredo-like sauce on those white pizzas. It’s so good, I found myself “taste-testing” it way too much – to the point that I almost didn’t have enough. Whoops!

I love food that comes together quickly and easily. As a food blogger, that’s not always how it goes. Always testing and tweaking a new recipe. However, this sauce, with it’s minimal ingredients, takes the cake (or pie!) for quick and easy. It was effortless and needed minimal work and attention. I’ll take that any day!

A quick homemade sauce, pre-made crust, shredded rotisserie chicken, thinly sliced onions, some cheese (I used Kitehill dairy-free Ricotta for the pizza pictured), and you’ve got yourself a homemade pizza in no time at all!

 

Let me know how fast you make yours!

Print Recipe
 3-Minute White Garlic Pizza Sauce
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Instructions
  1. If you do not have a good blender or food processor**, soak the cashews for 30 minutes in water.
  2. Add all of your ingredients to your food processor or blender and combine until smooth.
  3. Transfer mixture to a sauce pan over medium heat and whisk until thickened - about 1-2 minutes.
  4. ...and it's ready for pizza!
Recipe Notes

*Get the chicken bouillon paste that I use HERE. It's seriously THE BEST.

**I have used a Ninja blender, Vitamix, and a small KitchenAid food processor for this recipe. All have worked just fine. With that being said, some blenders out there just do not cut it. LITERALLY. You can take the chance and try it, even if you question it's power. If worse comes to worse, and the cashews do not blend into a smooth consistency, leave the mixture to hang out in the blender and soften. Come back a half-hour later and blend again! Easy peasy!

 

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Fajita Taco Meat

April 3, 2018

On any given day, if you ask me if I want tacos or nachos, 9 times out of 10, I will say YES. This fajita-inspired, taco meat is perfectly seasoned with spices you probably already have in your cabinet. Therefore, no overly-salted, seasoning packet needed here! This meat combines all of the flavors of fajitas in an easy-to-cook, foolproof dish!

It goes great on tortillas or piled up on chips with tons of toppings…including my dairy free Pepperjack Cheese Sauce. I think I make a batch of that almost every week! Ready to dig in, yet? Here’s the recipe!

Print Recipe
 Fajita Taco Meat
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a nonstick sauce pan or cast iron skillet over medium heat, sauté peppers and onions in oil for 3-4 minutes or until they have just began to soften.
  2. Add your ground beef to the skillet and begin to break it up.
  3. Add all of your seasonings to the ground beef and continue to break it up while it cooks.
  4. After the beef has browned on all the edges, (this should take about 5 minutes), add the water.
  5. Reduce the heat to low and simmer for 5-10 minutes until most of the liquid has cooked away.
  6. And...you're done!
Recipe Notes

*If you are using the cheapest ground beef for this, depending on the brand, you will often find that the fat content is higher, therefore, there will be more grease. Depending on how much fat is left after browning, reduce the water to 1/4 cup, first and see if you need more liquid after that.

My ground beef ratio is usually 85% lean/15% fat and I never have to drain excess. Personally, it's worth the extra dollar or two to buy quality meat. Just keep that in mind!

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Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}

April 3, 2018

Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!

They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?

You’ll definitely feel like you’re indulging with each bite of these.

Print Recipe
 Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Set aside.
  3. In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
  4. In a separate mixing bowl, mash up the banana.
  5. Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
  6. Add the banana mixture to your dry mix and stir just to combine the ingredients.
  7. Mix in your coffee grounds and chocolate chips.
  8. Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
  9. Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes

*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.

**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.

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