Recipes

Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}

January 24, 2020

I love me some chili! My husband can’t stand beans so we usually leave them out. That’s the great thing about chili – it’s SO VERSATILE! You literally can put any veggies in it, throw in a protein, some seasonings, some sauce, and let it get happy!

This chili is no different. It’s very reminiscent of a corn chowder, but with a smokey mexican flare that is delicious.

Feel free to go crazy with toppings. Throw on some fresh tomatoes if you’re missing them from this dish, some sliced avocado, diced onions or scallions, cheese, sour cream, plain yogurt, crunchy chips, french fried onions, you name it.

I’m so glad I made a large batch of this…leftovers of chili just get better with time.

As the recipe name states, you can switch this recipe up to fit almost any dietary need or lifestyle. If you’re paleo, leave out the corn and dairy and sub in some dairy free cheese or sour cream and switch the corn for some chopped butternut squash or cauliflower florets or rice (or leave it out all together!)

If you’re keto, replace the corn and potatoes with squash, zucchini, or cauliflower. Also, pay attention to the sugar count in some enchilada sauces. You could also sub it out for some salsa verde that is low in carbs.

If you’re doing a round of whole30, leave out the dairy and replace with coconut cream or even some unsweetened almond/cashew milk will do the trick. For the corn, replace it with one of the previous listed veggies and if you can’t find compliant green enchilada sauce sub in some compliant salsa verde!

Really, if you have the base and seasonings right, you’re still gonna get that comforting chili flavor that we know and love!

Print Recipe
 Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
  2. Add the chicken pieces and saute for 3-4 minutes until they've just started to cook on the outside.
  3. To the pot, add the remaining ingredients and seasonings.
  4. Bring the pot to a simmer then cover and reduce the heat to medium low.
  5. Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
  6. Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!
Share this!

Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

January 10, 2019

YUM.

When I see Broccoli Cheddar soup on any menu, it’s always a solid – “YES, PLEASE” from me. I used to make the dairy-packed, cheesy pot of gold all of the time, but after my husband and I discovered his dairy-intolerance, it wasn’t a staple in our house anymore.

Until this recipe.

This Whole30 Panera-Copycat Broccoli Cheddar is about as close as you can get to the real deal. If you’re making it in the instant pot, it cooks in MINUTES.

It couldn’t be easier!

Don’t forget to pin this recipe on Pinterest to save for later!

Print Recipe
 Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
Instant Pot directions
  1. To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
  2. Cook on High Pressure for 8 minutes.
  3. Once the timer goes off, do a quick release of the pressure.
  4. In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It's ok if there are still some chunks of onions, broccoli, and squash left behind - whatever your preference!
  5. Add the cashew mixture back to the instant pot and stir to combine.
  6. On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
  7. If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
  8. If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you're going to get all of that good creamy, slightly cheesy flavor of that favorite soup!
Stovetop directions
  1. In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
  2. To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
  3. Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
  4. Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
  5. Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
  6. Add the cashew mixture back into the soup pot.
  7. Reduce the heat to medium low and cook for 5-10 minutes until thickened.
  8. If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.
Share this!

Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}

January 9, 2019

Comfort food, comfort food, comfort food. That’s what I’m all about. It doesn’t matter if you’re following a paleo, keto, or whole30 diet, comfort food is still something very do-able!

Growing up, one of mine and my little brother’s favorite meals was salisbury steak. I’m talking about that over-processed, frozen entree dinner that you can find at numerous grocery stores.

Yea, THAT STUFF.

This Hamburger Steak with Onion Gravy is reminiscent to that meal – just way better for you! Plus, you can control the seasonings with this too!

Sometimes, those meals can just be SO salty.

It’s dairy, gluten, and grain free, and super easy to mix together. Caramelizing the onions takes that extra few minutes, but it’s so worth it for that rich onion flavor in the gravy! I could eat the gravy like soup…because I have an obsession with all things gravy.

But seriously, it’s gooooood and the epitome of comfort food!

Print Recipe
 Hamburger Steak with Onion Gravy {Paleo, Keto, & Whole30}
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Cook Time 25 minutes
Servings
steaks
Ingredients
Hamburger Steaks
Gravy
Instructions
  1. In a large saute pan, caramelize onions for 10 minutes in 1 tbsp of avocado oil and 1/2 tsp salt.
  2. While the onions are caramelizing, combine gently (don't overwork the meat): ground beef, 1 1/2 tsp salt, thyme leaves, 1 tsp black pepper, garlic powder, 2 tsp onion powder, 2 tbsp coconut aminos, 2 tbsp minced onions, almond flour, and 3 tbsp nutpods.
  3. Once the onions have started to caramelize and brown around the edges, move them to the sides of the pan.
  4. Add in 1 tbsp of oil to the center and increase the heat to medium high.
  5. Divide the ground beef mixture into four patties.
  6. Evenly place the four patties in the center of the pan and cook for 3 1/2 minutes.
  7. Flip the patties, reduce the heat to med low and cook for another 3 minutes.
  8. Remove the patties from the pan, place on a plate or tray and tightly cover with foil.
  9. To the pan with the onions, add in beef broth and cook for 2-3 minutes over medium heat. Make sure to stir to pick up all of the pan drippings and browned meat that might have been left behind. That's all good flavor that will make the best gravy!
  10. In a mixing bowl, whisk to combine: 4 tbsp of nutpods, 2 tbsp coconut aminos, 1 tsp onion powder, fresh cracked peppers, and arrowroot powder.
  11. To the broth, whisk in the cream mixture and cook for 2-3 minutes until slightly thickened.
  12. Add the hamburger steaks back into the gravy, cover each steak with a spoonful of gravy, and cook for 5 minutes on med low.
  13. Once the gravy is thickened completely, serve immediately over cauliflower rice or mashed potatoes!
Share this!

Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}

January 8, 2019

I wanted to try making a protein ball that was not only paleo & whole30, but also keto – meaning it’s low in carbs too! Typically, I sweeten protein balls with coconut sugar, honey, or maple syrup, but these Berry Cobbler Protein Balls are free of all of those – including any sweetener substitute. I definitely would not consider these to be my sweetest creation, but feel free to add a couple tablespoons of honey or your favorite sweetener, if desired!

I find that the acai powder gives it a tart sweetness, and not much else is needed. Try them without the honey and then add some – only if you feel that it is necessary! They’re a great snack to keep on hand when you’re trying to break a sugar habit or simply cut back and reduce your intake!

These Berry Cobbler Protein Balls are packed with healthy fats and protein to keep you held over longer until your next meal.

After all, isn’t that the point of a snack?

I mean, they ARE pretty tasty too.

Protein balls are a staple in our house. When there isn’t a bag in the fridge or freezer, my husband is at a loss. Next time you’re meal prepping, whip up a batch of these and you’ll be set for the week!

If you try these protein balls out, tag @butteraddictgonepaleo on Instagram!

Print Recipe
 Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend the nuts and melted coconut oil until fairly smooth. It's ok if it's still slightly chunky.
  2. In a mixing bowl, combine the nut/oil mixture (basically runny nut butter)and the remaining ingredients.
  3. Scoop out 1-2 tbsp sized balls onto a lined baking sheet/tray.
  4. Freeze for 20 minutes or refrigerator for 1-2 hours until firm.
  5. Store in an airtight container in the fridge or freezer.
Recipe Notes

*If you're not following a whole30 or don't want to use the pea protein powder, you can sub your favorite unflavored or vanilla protein powder

**If you don't use the honey, add in 2 extra tbsp of melted coconut oil. Taste it before adding either and see if you need the sweetness. If not, stick with just adding the extra coconut oil. 

Share this!

Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs. 

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it. 

Share this!

Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}

December 11, 2018

Convenient snacks are either expensive or not-so-healthy…or BOTH. That’s why I tend to make my own – like these Sugar Cookie Protein Balls. They’re full of healthy fats, carbs, protein, and fiber. That’s a pretty good balance when it comes to snacks in my opinion!

Protein balls are great to have on hand when you want a quick little snack, and they’re also great to pack in lunches! They’re a staple in my husband’s daily lunch. 

These Sugar Cookie Protein Balls are festive for the season, but are still a great flavor year round! There may be a bit of a weird ingredient in these SUGAR COOKIE protein balls (I’ll give you a hint: it rhymes with kinnamon – LOL) … but it seriously does just the trick for giving these that sugar cookie flavor. Don’t ask me how – IT JUST DOES! 

Grab the recipe below or pin this to your healthy snack board on Pinterest to save for later!

Print Recipe
 Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It's ok if it's still a little chunky. You just want it to be like runny nut butter.
  2. In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty - like my husband!) at this point.
  3. Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
  4. Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
  5. I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.
Share this!

Easy Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

November 21, 2018
Course

Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

  

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!


Print Recipe


Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450 degrees.

  2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.

  3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.

  4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out.
    There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!

  5. Bake for 20 minutes.

  6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.

Share this!

Roasted Cauliflower Mash {Paleo, Keto, Whole30}

November 20, 2018
Course

Let me preface this by saying, there is NOTHING wrong with mashed potatoes. My mashed potatoes are the reason that my husband and I are married. HAHA! But seriously, ask him why he married me and chances are the response that you’ll get will be related to my mashed potatoes. They are near and dear to his heart! Mine too!

However, my husband and I have found that we feel best sticking to a fairly low-carb paleo lifestyle. Every now and then, we still drive into a big bowl of buttery mashed potatoes. We just don’t do it TOO often as they are definitely a “food with no bounds” for us…and we can’t stop eating them.

We still always want something similar to mashed potatoes to serve with beef tips and gravy, or to put on top of shepherd’s pie. Mashed potatoes are life and we just needed a good substitute!

I tried multiple variations on this recipe and so many were just too soupy for us. They were not bad by ANY means, just a little too soft and sloppy – not exactly what you want to pour gravy over.

…Then I made these! They took extra time to roast, but they were so worth it! The flavor and consistency – even with tons of butter added – WAS PHENOMENAL. I don’t think I can make any other cauliflower mash ever again!

So, if you’re looking to impress some friends with a healthy, low-carb take on a comfort food favorite, make this Roasted Cauliflower Mash. You won’t regret it!

Personally, I like to double up this recipe so I have plenty of leftovers for the next couple days…or if I find cauliflower on sale that I have to use up – I can’t help myself, I buy it all! This recipe helps to use it up and NEVER goes to waste!

Print Recipe
 Roasted Cauliflower Mash {Paleo, Keto, Whole30}
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Rinse and clean the head of cauliflower.
  3. Remove leaves and lower portion of the stalk from the head of cauliflower. You can keep a portion of the stalk to roast. You're going to puree it up anyways! I like to trim only 1-1 1/2" off the bottom, at most.
  4. Chop cauliflower into florets. Try to keep them all the same size so that they roast equally. I chop them a little larger than bite-sized. If you want them to roast quicker, cut them smaller.
  5. With a paper towel, pat the cauliflower pieces to make sure they are fairly dry. This helps them to roast instead of steam in the oven.
  6. Toss the cauliflower pieces in a large mixing bowl with oil to coat.
  7. Spread cauliflower onto a large baking pan lined with parchment paper. (easy clean up!) Make sure they are spread out and not touching much.
  8. Bake for 40-50 minutes or until the cauliflower is very tender. It's ok if some pieces are a little overdone. That will give the mash flavor!
  9. To a food processor or high-powdered blender, add the cauliflower pieces, butter, milk, salt, garlic powder, and onion powder. Blend until smooth. I start with 2 tbsp of milk and 1 tsp of salt and adjust the taste and consistency after that.
  10. Transfer the mash to a bowl and mix in fresh chives or finely chopped green onions, if desired!
Share this!

Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!

Print Recipe
 Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.
  3. In a food processor, finely chop pecans.
  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.
  5. To the flax egg, mix in oil, vinegar, and vanilla.
  6. Add wet ingredients to the dry ingredients and stir to combine.
  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.
  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.
  9. In a small bowl, combine the pumpkin swirl ingredients.
  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.
  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.
  12. Freeze for 1-2 hours or refrigerate overnight until set up.
  13. DEVOUR! 🙂
Share this!

“Cheesy” Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}

October 2, 2018

One pan. Whole foods. Lots of flavor. Quick.

That’s how I like to be able to describe most of my meals. For starters, DISHES SUCK. I love cooking, but dishes are just the worst. Somehow, it can go from one mixing bowl and spoon to two sinkfuls of dirty dishes. HOW?! JUST HOW?!

During this season of mine and my husband’s life, I find that I don’t have as much time to spend over a stove. I’m super busy with my full-time job, sharing recipes with you guys, AND helping get our non-profit organization off the ground! Man, did we have no idea just how much work it is! It’s been a labor of love the past few months, but it’s finally really coming together and we couldn’t be more excited!

My bookkeeping and website building skills have been tested SO much over the past two months, but I know it’ll be worth it! To check out exactly what I’m talking about, head over to www.RepsForRescues.org!

^^^^ Check out that adorable guy’s little face! ^^^^

Big things are coming!

In the meantime, lunches and dinners are usually these types of meals – one pan and something that I don’t have to keep too much of an eye on, i.e. I can go and do something else while it cooks without taking a risk of something burning and being COMPLETELY INEDIBLE.

I make bigger dinners so there are plenty of leftovers for lunch the next day. That is key for us! We want to stay on track with eating clean, and meal prep is so important for us – particularly, with us being so busy every day.

Give this Cheesy Italian Sausage and Rice Skillet a try when you’re pinched for time, but want a tasty home cooked meal. It’s so simple and doesn’t take too much effort other than stirring the pan every once and awhile.

                

 

Print Recipe
 "Cheesy" Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, saute onions and peppers in oil for 5 minutes or until softened.
  2. To the onions and peppers, add in the sausage. Break it up and let it brown. This should take about 5-8 minutes.
  3. Once the sausage has browned, add in the cauliflower rice and seasonings, and stir.
  4. Reduce heat to medium low, cover, and cook for 8-10 minutes until the cauliflower rice is cooked through and soft.
  5. Add in the nutritional yeast and creamer and stir to combine. Cook for 2-3 minutes until the creamer has thickened.
  6. Enjoy immediately! ...or save for meals throughout the week!
Recipe Notes

*If you can tolerate dairy, you can substitute quality, grass-fed cheese - like parmesan or mozzarella! You can also use whatever "heavy cream" substitute you'd like.

Share this!