grain free Archives - Page 5 of 8 -

Sonora Chicken Pasta {Ruby Tuesday’s Copycat, Grain-Free, Gluten-Free, Dairy-Free, Paleo Option}

on January 27, 2016January 28, 2021 By Kelley 2 Comments

For all you comfort food lovers out there- this one is for you! This Sonora Chicken pasta is drenched in a creamy and spicy sauce, topped with tender chicken, black beans, tomatoes and cilantro. Best of all it’s gluten-free, grain-free, dairy-free, and there is a paleo version as well.

The inspiration for this dish comes from my middle school years, which were awkward to say the least. And if I wasn’t awkward enough then at 13 I broke my ankle jumping on a trampoline. I broke it bad. Like, really bad.

It was a beautiful, warm, and sunny spring day and we were on the giant trampoline, giggling with joy, bounding into the air. We were playing “popcorn,” which involves alternating jumps, trying to send the other higher and higher. Sounds fun, right? Well, not so much! I’m not sure exactly what happened but as I was landing and bending my knees to take another death-defying leap, my ankle rolled and…..crunch!

It hurt like you know what. My mom took me for x-rays and I had broken both bones right above my ankle! Now I had to wobble around the school hallways, fumbling to open the classroom doors with crutches pinched under my arms, a brightly colored cast (which I thought was a good idea) adorned my leg, calling out for extra attention that I didn’t really want. Guess I didn’t think that one through! Lol.

Having a broken ankle definitely puts the damper on fun activities for a kid. No soccer, no riding horses, no running, definitely NO TRAMPOLINE-LIKE, EVER AGAIN! So my mom took me on little field trips and outings to keep me busy and prevent me from becoming bored-to-death. We would go to the mall often and eat lunch at Ruby Tuesday’s and I always ordered my favorite, Sonora Chicken Pasta. Good food always made me feel better, and this comforting dish was exactly that, comfort food. It tasted amazing going down and made me feel warm, fuzzy and full.

So now that it’s freezing cold, snowy and icy I had a hankering for some stick-to-the-ribs comfort food, but I’m not about to give up my grain-free diet because it keeps me feeling good, and not sluggish and weighed down. Here’s a look out my front door this week….. beautiful but cold! The perfect weather for some Sonora Chicken Pasta!

For the pasta in this recipe you have many option depending upon your dietary preferences. I do eat beans, so I opted for Tolerant brand Rotini(TOLERANT Organic Non-GMO (RED LENTIL) Rotini 8oz 6-PACK-(affiliate link))that’s made out of LENTILS- that’s it, just lentils! It the best gluten-free pasta I’ve ever had because it’s just like the real thing. You can even cook it al dente! One work of caution, it does froth up and boil over very easily so make suer you use a very large pot and keep an eye on it!

If you are strict paleo than just use butternut squash or zucchini noodles made with the spiralizer.

The creamy and spicy sauce is my Spicy & Creamy Sonora Dip. The flavor is perfect, earthy tomato, savory cheese, and a hint of spice. Then the dish is topped off with some delicious chicken, black beans (omit of paleo), chopped fresh tomato, and aromatic cilantro. Yum!

Creamy, spicy, fresh and bursting with flavor!

Sonora Chicken Pasta {Ruby Tuesday’s Copycat, Grain Free, Gluten Free, Paleo Option}

4 cups of gluten-free and/or grain-free pasta such as Tolerant or spiralizedsquash noodles

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

on January 24, 2016August 13, 2021 By Kelley 2 Comments

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a SECRET ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

Peanut butter and chocolate is a flavor match made in Heaven! Who’s with me? There is something about that combination of creamy, salty and nutty peanut butter and dark, rich, and melt-in-your-mouth chocolate that makes my tastebuds extra happy. These days I often use almond butter as a perfectly good stand-in for peanut butter, because it is a healthier choice. With this recipe you can use either one!

Cricket is also a huge peanut butter fan, especially after a energetic romp outside. Peanut butter and almond butter are a great protein-packed pick-me-up after a good workout for humans and dogs alike.

Yesterday we ventured out into the winter wonderland in the midst of the blizzard because Cricket loves to play in the snow. Every time it snows she is like a kid at Christmastime. Her eyes have that excited spark and twinkle, and her excitement is palpable. I mean she literally stands at the door and groans until we get to go outside. Every time you look her way or walk by her she, not-so-quietly, says “Errrrr….Mmmmm….Errrr.” So after 15 minutes of the grunts and goals I broke down, bundled up the family, and out the door we went.

We were greeted by a forcible wind that drove the snow sideways, the ice flakes settling on our eyelashes and making it difficult to see. Oh boy, this is going to be fun, I thought sarcastically. Upon opening the door, which took some effort with the opposing gusts, Cricket was out in a flash! She bounded into the white powder with as much exuberance as a young puppy with a new squeaky toy. The light and fluffy snow was up to her shoulders and she flew around the snow-covered field at top speeds, bounding into the air like a bunny. It made me so happy to see her have so much joy! You have got to watch this crazy dog in action:

So that fun lasted about 10 minutes, before our frozen fingers and toes ached so badly that we had to retreat to the warm indoors. I de-thawed and made these yummy and healthy Peanut Butter Cup Brownies and Peanut Butter and Bacon Biscuits for Cricket. Everybody had their snow fix and their peanut butter fix for the day!

And the SECRET ingredient that makes these brownies extra moist and fudge is…..butternut squash! No joke- it makes an amazing base, and you’ll never guess it’s hiding in these awesome brownies.

And if you like these Peanut Butter Cup Brownies you will also LOVE my BEST Peanut Butter and Chocolate Chip Cookies too!!

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a secret ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

BROWNIES:

¾ cup of pureed butternut squash or apple sauce
½ cup natural peanut butter (or almond butter, melted)
1/3 cup coconut sugar
1/3 cup cocoa
½ teaspoon baking soda
optional: 2 tablespoons coconut flour
for more cake-like brownies.

PEANUT BUTTER CREAM:

½ cup natural peanut butter (or almond butter)
1 tablespoon coconut oil

CHOCOLATE GANACHE:

½ cup chocolate chips (Enjoy Life brand)
1 tablespoon full fat coconut milk (or you can use coconut oil but it will be less creamy and more of a chocolate “shell” coating)

Preheat oven to 325 degrees F.
Place pureed butternut squash in the bowl along with the peanut butter, coconut sugar, cocoa and baking soda, mix well.
Grease a 8”x8” pan with coconut oil and spread the brownie batter evenly in the pan.
Bake for 25 minutes at 325 degrees F, or until knife inserted in the middle comes out clean.
Remove when done and chill in the fridge.
Meanwhile melt the ½ cup of peanut butter with the coconut oil in a small saucepan; once melted and smooth, pour on top of the chilled brownie, and spread with spatula.
Place it back into the fridge.
Next melt the chocolate chips and coconut milk in a sauce pan until smooth and then pour on top of the chilled peanut butter layer and spread.
Chill in the fridge for at least 15 minutes, then cut and serve!

The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}

on January 20, 2016March 11, 2021 By Kelley 5 Comments

These Ultimate Nachos are loaded with spicy nacho cheese, flavorful and fresh tomatillo-avocado salsa, and tangy sour cream, on top of yuca crips. Sinfully delicious, these nachos are secretly healthy, paleo, grain free and dairy free!

I’ve always had a deep love for “junk” food. Crispy fried wings, fudgey brownies, salty french fries, rich and creamy ice cream, anything with chocolate, creamy dips, and nachos! What are some of your favorite junk foods??

These are some of my favorite things to indulge on, and if you frequent my blog, you know that most of my recipes are “junk” food that’s had a makeover. A healthy makeover! They don’t lack in taste and indulgence- they deliver! Most importantly of all they are made with clean healthy whole food ingredient, are gluten and grain-free, and most are dairy-free as well.

These nachos are everything you are looking for…. crispy salty chips that are piled high with nacho cheese, sour cream, and fresh tangy salsa. You can even add on some chili too if you are looking for a meal- see my Chipotle Bison Chili, it would make an awesome addition to these nachos.

And this nacho cheese is amazing (and happens to be dairy-free- No way?… YES WAY!) I experimented with so many dairy-free cheeses, and I actually do eat some pasture-raised dairy products- like butter and some cheese. (You can read more about the benefits of pasture-raised dairy HERE.)

I wanted to create a dairy-free alternative that is good for you, easy to make, and tastes like the REAL DEAL nacho cheese. This nacho cheese has a secret ingredient that makes it extra creamy- butternut squash! I didn’t want the cheese to be made of solely cashew cream so I lightened it up and added body, flavor and color with the butternut squash. I also added some chipotle chilis for a nice smokey spiciness.

The salsa provides a wonderful fresh tangy flavor, and it’s a bit different from the norm. Its made with tomatillos, avocado, lime juice and cilantro, and its simply amazing. You’ll want to put it on everything!

Is your mouth watering yet? You guys are going to love these I promise!

The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}

These Ultimate Nachos are loaded with spicy nacho cheese, flavorful and fresh tomatillo avocado salsa, and tangy sour cream, on top of yuca crips. Deliciously sinful, these nachos are secretly healthy, paleo, grain free and dairy free!

YUCA CRISPS:

I yuca (cassava root)
2 tablespoons oil of choice (olive oil, ghee, coconut, etc)

NACHO CHEESE SAUCE:

¾ cup soaked raw cashews (soak for at least 4 hours and drain)
¾ cup cooked and mashed butternut squash
¾ cup water
1 tablespoon olive oil
½ onion (about ½ cup, chopped)
2 garlic cloves (diced)
½ teaspoon Himalayan salt
1/2 teaspoon paprika
½ teaspoon chipotle chili powder
4 tablespoons of nutritional yeast

SALSA:

1 small red onion (or 1/2 of a large one, finely chopped)
1 habanero pepper (finely diced)
1 garlic clove (finely diced)
1 avocado (chopped into 1/2″ cubes)
6 tomatillos (peel off papery skin and wash coating off, leaving you will something that resembles a small green tomato., chopped)
1 red or orange sweet pepper (chopped)
1 teaspoon Himalayan or sea salt
1/4 cup cilantro (chopped)
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon extra vigin olive oil

SOUR CREAM:

1/2 cup cashews (soaked for at least 4 hours and drained)
1/4-1/2 cup water
dash salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon lemon juice

To make the yuca crisps preheat oven to 325 degrees F
Peel the yuca, removing all the brown coating on the exterior.
Cut the yuca into 1/8″ rounds.
Coat the yuca rounds with oil/ghee and sprinkle with salt.
Place on a cookie sheet and roast for about 20 minutes or until slightly golden.
Remove, flip the rounds, and roast again until the other side is golden brown as well and crisps are crunchy.
The crisps are best when served immediately or shortly after they are prepared.
To make the nacho cheese soak the cashews in water for at least 2 hours and then drain.
In a sauce pan saute the onion and garlic in the olive oil until slightly golden.
Place the soaked cashews, pureed butternut squash and water into a high speed blender, and blend on high until creamy.
Add the sauteed onion, garlic, salt, paprika, chili powder and nutritional yeast and blend until smooth.
To make the saslsa combine all the ingredients- red onion, habanero pepper, garlic, avocado, tomatillo, sweet pepper, salt, lime juice, orange juice and olive oil and mix.
Faxlor is best of you let it sit for a 1/2 hour.
To make the sour cream in a high speed blender combine the soaked cashews, 1/4 cup water, salt, apple cider vinegar and lemon juice and blend on high.
Slowly add remaining water, and stop to scrape down the sides, until desired consistency is reached.

Spicy Sriracha Party Meatballs {Grain-Free, Gluten-Free, Paleo}

on January 18, 2016January 28, 2021 By Kelley 8 Comments

These saucy Spicy Sriracha Party Meatballs are so pop-able, you won’t be able to stop at just one! And, you guessed it, they happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!

I’ll be honest, I’m not a huge football fan but I was happy the Patriots won last night! My family, originally hailing from Massachusetts, loves the Patriots. My dad rarely misses a game, and if they happen to be losing (which thankfully doesn’t happen often) you would think the world may be coming to an end. His passion for the Patriots runs deep, lol. He knows all the players by name and will talk to them through the TV (as if they can hear them) saying things like “Come on, Brandy, what the heck was that?,” which is then followed by an expanse of silence in which it appears Brady is expected to answer, or something….. haha….

My Grandfather was also a dedicated and life-long Patriots fan. He religiously watched every game from his favorite plush light blue recliner. I don’t doubt that he is still keeping track of their performance from above and helping them out occasionally….Miss you, XO!

So these cocktail meatballs are the perfect party food, and a great appetizer for all you football fans out there. I found a neat way to cook the meatballs, which gets them nice and golden brown without having to brown them first in a pan. My meatballs always got smooshed and flattened when I tried to roll them around to brown them in a pan. I wanted these beauties to be perfectly round and presentable so I used a mini cupcake tin which made browning these meatballs extra easy.

Voila-perfectly round and evenly browned meatballs!

Spicy Sriracha Party Meatballs {Grain-Free, Gluten-Free, Paleo}

These saucy Spicy Sriracha Party Meatballs are so pop-able, you won’t be able to stop at just one! They also happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!

MEATBALLS:

2 lbs grass fed ground beef
1 pasture-raised egg
1 garlic clove minced
2 tablespoons minced shallot (or sweet onion)
1 teaspoon coconut aminos or worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper

SAUCE:

¼ cup shallot (or onion, finely minced)
4 garlic cloves (finely minced)
1 tablespoon of olive oil or oil of choice
1 teaspoon hot paprika
½ teaspoon of celtic sea salt or Himalayan salt
½ teaspoon black pepper
2 cup of canned tomato sauce
1/3 cup water
1/4 cup coconut sugar
3 tablespoons honey
2-3 tablespoons Sriracha (depending on how spicy you like it)
1 teaspoons coconut aminos (or Worcheshire sauce)
1 teaspoon apple cider vinegar

Preheat oven to 375 degrees F
If using lean meat you may want to grease the mini muffin tin with avocado oil or olive oil.
Combine the ground beef, egg, garlic, onion, coconut aminos, dijon, salt and pepper in a bowl and mix well using your hands.
Form 1”-1.5” balls (depending on the size of your muffin tin) and drop them into the compartments.
Bake at 375 degrees F for 10-12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.
To make the sauce place the olive oil in a large sauce pan over medium-high heat.
Add the minced shallot, garlic, paprika, salt and pepper.
Cook until onions are soft, translucent and fragrant.
Add the cup of tomato sauce and ¼ cup water and stir.
Turn the heat down to medium and add the remaining ingredients: honey, coconut sugar, Sriracha, apple cider vinegar, and coconut aminos.
Let the sauce simmer over medium heat for 5-10 minutes, occasionally stirring.
Add the meatballs to the sauce and stir to coat them evenly, serve and enjoy!

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

on January 13, 2016December 22, 2020 By Kelley 76 Comments

These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!

These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂

Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.

If you like these also try my other popular noodle recipes:

STICKY GARLIC Noodles TOASTED SESAME Noodles

LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!

Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

2 summer squash (zucchini, or 1.5 cups cooked gluten-free noodles)
2 tablespoons chopped green onion (or regular onion)
1 tablespoon grass-fed butter (ghee or oil of choice)
1 teaspoon toasted sesame oil (preferably cold-pressed)
2 tablespoons veggie or chicken broth (or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .)
3 tablespoons almond butter (or peanut butter, I used almond butter b/c it’s paleo)
1 tablespoon coconut aminos (tamari or soy sauce)
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
1-2 teaspoons Sriracha
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
Serve and enjoy!

Sweet & Salty Wings

on January 10, 2016March 11, 2021 By Kelley 2 Comments

These sweet and salty wings are super crispy- you’ll never know they are not fried! They have the perfect flavor combination of subtle sweetness and savory saltiness that will entice your taste buds!

There was a wings only restaurant in the town I grew up that served over 100 flavors of wings- can you believe that? Yes- it was pretty amazing! They even gave you free wings on your birthday, how many would depend on your age…This is possibly the ONLY GOOD thing about getting older! haha

I have tried many wing flavors, even some strange ones like Fire and Ice (which is ranch, horseradish and hot sauce!), but my all time favorite is salt and malt. As a kid I was addicted to salt and vinegar potato chips and would dip french fries in malt vinegar. I love pickles too! I guess I just really like the taste of vinegar.

Don’t worry these wings will not make your mouth pucker with overwhelming vinegar taste. They have a hint of vinegar, balanced with a blend of spices and a hint of sweetness. Just to convince you that everyone will love these, I did a taste test with Cricket. I offered her a plain chicken wing (don’t worry, I deboned it for her), as well as a piece of chicken with my sweet salt and malt seasoning. Cricket went to the sweet and salty one first and scarfed it down! Then she ate the plain one… I know what you’re thinking- maybe it’s not a fair test, and you are right if you are thinking she’d eat pretty much anything resembling and smelling like chicken!

Nagi, from RecipeTin Eats, has a great method of baking the wings to get them extra crispy, just like they had been deep fried. I used her method and they turned out great! Much of the fat cooks off the wings, so they are healthier, but you’ll never know!

Everyone going to LOVE these!

Sweet & Salty Wings

These sweet and salty wings (think kettle corn!) are super crispy- you’ll never know they are not fried!

4 lbs of all natural chicken wings
2 tablespoons of baking POWDER (not soda)
¾ teaspoon Himalayan or sea salt
2 tablespoons maple syrup
3 tablespoons malt vinegar (or apple cider vinegar)
Dry Spice Mix:
2 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons Himalayan or sea salt
1 teaspoon black pepper

Preheat oven to 250 degrees F and place one rack in the lower-middle portion of the oven, and another rack in the upper-middle position.
Line a cookie sheet with foil and place a wire rack on top (the kind you use to cool baked goods).
Pat the wings dry (make sure you cut them at the joint if they aren’t cut already).
Place the wings in a large ziploc, add the baking POWDER and ¾ teaspoon of salt and shake vigorously so they are evenly coated.
Line the wings up on the wire rack (which is on the cookie sheet) and place them in the oven at 250 degrees F on the bottom-middle rack.
Meanwhile mix the dry spices in a medium bowl, and mix the maple syrup and malt vinegar in a separate large bowl.
After the 30 minutes is up turn the oven temperature up to 425 degrees F, and move the wings to the upper-middle rack position.
Bake the wings for another 40 minutes, and flip them halfway through to make sure both sides get crispy.
Remove the wings from the oven, and toss them in the maple syrup-malt vinegar mixture, then toss in the spice mix.

Ski Mountain Sugared Waffles {Grain-Free, Gluten-Free, Paleo}

on January 10, 2016April 28, 2021 By Kelley 1 Comment

These fluffy and light waffles have a wonderful caramelized sugar coating and make the ultimate brunch, breakfast or dessert! Best yet, they are grain & gluten-free, dairy-free and paleo!

You know what ski mountain waffles are? If you don’t, you are seriously missing out. I don’t think “Ski Mountain” is the official name of these beauties, but that’s what I always have referred to them as, because I only experienced these amazing waffles at the ski mountain. Upon some googling I found out that they are actually called Liege Belgian Waffles. 🙂

The sugary sweet intoxicating smell wafting from the “waffle hut” would lure me in every single time. Heck, even if I didn’t feel like skiing on frigid cold days or icy conditions I would suffer through the poor conditions and possible frost bite just so I could enjoy the caramelized, buttery, sweet goodness. I figured I was burning all those calories trying to stay warm, right!?

These days skiing is not on the activity list, as the list is pretty booked up with diaper changes and tummy time, but that’s ok because one smile from my little angel is all I need anyway 🙂 BUT, waffles are still very much a part of my world! The cold weather this past week must have triggered my desire for the ski mountain waffles because I woke up craving them, and went to work in the kitchen, and here they are! They are everything I remember them to be- deliciously warm with a wonderful caramelized crispiness on the outside. Top them with some chocolate sauce and coconut whip cream and you’re on your way to waffle heaven!

If you love these waffles be sure to check out my COOKIE DOUGH STUFFED PANCAKES!

Ski Mountain Sugared Waffles {Grain Free, Gluten Free, Paleo}

1 ½ cups Almond Flour (I used Wellbee’s)
3 tablespoons arrowroot flour
2 eggs- whites and yolks separated
1 teaspoon vanilla
4 tablespoons coconut sugar (divided 2 tablespoon/2 tablespoons)
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup almond milk
2 tablespoons of coconut oil or grass-fed butter (melted)

In a large bowl combine the almond flour, arrowroot flour, 2 tablespoons of coconut sugar, salt and baking powder and mix.
Make a well in the middle of the dry ingredient and add the 2 egg yolks, vanilla, almond milk and coconut oil, and mix until smooth.
In a separate bowl beat the 2 egg whites with a hand mixer for a few minutes until soft peaks are formed.
Fold the egg whites into the batter and mix until uniform, but do not overmix.
Place about ⅓ cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron’s directions. I took a fork to gently press the sugar into the batter before closing iron to ensure it formed a sugar crust on the waffle, not the iron.

Chipotle Bison Chili {Slow Cooker, Grain-Free}

on January 6, 2016January 28, 2021 By Kelley 1 Comment

Nothing warms you up on a cold winter day like a big bowl of chili! It’s also perfect for football Sunday! This hearty chili is made with ground bison, and has wonderful smokey and spicy flavors. Grass-fed bison is an excellent protein source that is high in protein, just like ground beef, but is lower in fat, making this chili a healthy alternative. It’s gluten free, grain-free and paleo as well.

Lately I’m into set-it-and-forget it meals. I’m sure many of you out there can relate to just not having enough time in the day, right? I mean, where does it go? I wake up and stumble over the coffee pot to push the “GO-aka COFFEE NOW!!” button (I make sure to set it up the night before because last time I didn’t I brewed some delicious water, sans coffee. I had left out the coffee grounds in my sleepy stupor, lol!). Before I know it it’s lunch time, baby goes down for a nap, dryer chimes indicating a mountain of laundry needs to be folded, sun is setting (ALREADY-GRRR!!!) and then it’s bedtime. Sleep, wake, repeat… You know the drill. So often I don’t have time to plan and cook dinner, nor do I want a load of dishes to scrub. So these days I’m a slow cooker and pressure cooker kinda gal.

I love stews, chilis and soups because they are a complete meal in one bowl. I make sure they are packed with protein, healthy fats and veggies providing a nice balance of nutrition. Better yet, they provide great leftovers, so I don’t have to scramble to make lunch the next day. As you may know, I make my pup Cricket her very own grub, and her chow is all made in the crock pot or pressure cooker as well. Be sure to check out my doggie recipes! Awww- she’s so cute posing with her brother’s safari animals!

I chose to use bison in this particular chili because, first of all, I love the flavor and nutrition it provides, and secondly, I couldn’t find any grass-fed ground beef at the grocery store. I did, however, find grass-fed bison and it made the perfect substitute. You’d never know it’s not beef! It’s very important to consume pasture raised animals because their meat provides much better nutrition (such as more omega 3’s and is lower in fat) as compared to their conventionally-raised counterparts. You can read more about that HERE.

The whole family will love this chili, I promise!

Chipotle Bison Chili

2 lbs grass fed ground bison
1 teaspoon baking soda
2 tablespoons water
2 cups beef broth
2 cans diced tomatoes with chilis
1 can whole tomatoes
2 tablespoons of chili in adobo (chilis and sauce or use about 2 teaspoons of chipotle chili spice, chopped)
4 strips natural bacon (diced)
1 yellow onion
4 garlic cloves (diced)
2 tablespoons coconut aminos (or Worcestershire sauce)
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon sweet paprika
1 teaspoon allspice
1 teaspoon oregano

Mix the 2 tablespoons of water with the baking soda and mix well.
Combine the meat with the baking soda water mixture and mix well; let stand 30 minutes. This will help the meat get brown and crispy when you cook it.
In a large pot heat the oil and add the bacon, onions and garlic and cook for 2 minutes over medium-high heat, then add all the spices and salt and pepper and cook for an additional minute.
Next add the bison and continue to cook over rmedium-high heat, until the meat is deep brown and crispy.
(NOTE: If you have a pressure cooker you can brown the meat along with the onions and garlic in the bottom of the pressure cooker, then add liquid ingredients and set to cook- easy and quick!)
Place this meat mixture into the crockpot, along with the coconut amino, tomato paste, can of whole tomatoes, 2 cans of diced tomatoes, beef broth, and chilis in adobo.
Set the slow cooker to high for 1 hour, then reduce to low and cook for an additional 2-3 hrs.
Stir and mash up the tomatoes (once they are broken down from the heat) to blend and thicken the chili.

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

on January 4, 2016April 2, 2021 By Kelley 1 Comment

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars and no bad-for-you ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor-packed lunch. Eat it for dessert- haha, really! YES, it’s really that good.

Everybody in this house loves bacon, Cricket included! As she watched me make this crackling’ bacon, she kept pawing my leg and begging me to have a taste. The smell of bacon drives her crazy. My husband isn’t much better and repeatedly asked me when the bacon was going to be ready to eat?? “Is it ready YET??” Then as soon as I put the plate of cracklin’ bacon on the kitchen table it was gone.

Well, here you go… It may just change your life! You may never think of bacon the same way ever again 🙂

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars of bad-for-you-ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor packed-lunch. Eat it for dessert- haha, really! YES, it’s really that good.

1 package of thick cut all-natural bacon
1/4 cup coconut sugar
1/4 teaspoon espresso powder
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon chipotle chili pepper
1/4 black pepper

Preheat oven to 350 degrees F.
Line a cookie sheet with foil.
Mix the sugar and spices in a shallow bowl.
Coat both sides of each bacon strip with the sugar spice mix and lay onto the foil-lined cookie sheet.
Bake for about 20 minutes, or until crisp.
Remove and place the bacon strips on a cooling rack and let them crisp up as they cool.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).