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Dairy Free, Grain Free Crustless Crab Quiche

Dairy Free, Grain Free Crustless Crab Quiche

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 2 cans White Lump Crab Meat drained
  • 1 cup Shredded Cheddar Style Nut Cheese
  • 1 cup Onion chopped
  • 1 tsp Dill
  • 2 tsp Old Bay Seasoning 1/2tsp celery salt, 1tsp paprika, 3/4tsp black pepper, 1/2 tsp ground mustard, 1/8tsp ground allspice, pinch cinnamon, nutmeg and ginger
  • 5 Eggs
  • 3/4 cup Almond Milk
  • 1 tsp Salt
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Pepper
  • 7 Sweet Cherub Tomatoes chopped
  • Paprika

Instructions

  • Preheat oven to 400ºF.
  • Spray 9″ pie dish with coconut oil or other non stick cooking spray.
  • Combine drained crab meat, chopped onion, and cheese.
  • Evenly spread crab mixture over the pie dish.
  • Combine dill and old bay seasoning and sprinkle evenly over crab mixture.
  • Combine egg, milk, dry mustard, salt, and pepper and pour over crab in pie dish.
  • Place chopped tomatoes on top and sprinkle with paprika.
  • Bake 45-50 minutes or until set (center no longer jiggles or juicy)
  • Enjoy!
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Paleo Lemon Chicken

Paleo Lemon Chicken

A healthier, dairy free, grain free, nut free take on a classic Chinese dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: chinese, dairy free, grain free, healthy dinner, lemon chicken, nut free, Paleo
Servings: 4 people
Author: simplytiffstx

Ingredients

Breaded Chicken

  • 4 boneless skinless chicken breasts
  • 1 egg
  • 2 tbsp avocado oil
  • 1 cup tapioca starch
  • salt to taste

Sweet Date Lemon Sauce (PICTURED)

  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/4 cup date sugar
  • 1 tbsp tapioca starch
  • fresh organic sweet cherries

Sweet Honey Lemon Sauce

  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/4 cup honey
  • fresh organic sweet cherries

Instructions

  • Pound chicken breasts to 1/2 inch thickness with meat cleaver.
  • Heat avocado oil over medium high heat in large frying pan.
  • Whisk together egg in a small bowl, and place tapioca starch in separate medium sized container/plate.
  • Coat chicken breasts first with tapioca starch, followed by egg, followed again by tapioca starch.
  • Fry the chicken for approximately 4-5 minutes on each side until crispy and golden brown in color.
  • Remove chicken from the pan and drain oil.
  • Slice chicken, top with sauce and garnish with fresh, sweet cherries.
  • Enjoy!

Sweet Date Lemon Sauce

  • Add lemon juice, water, date sugar and tapioca starch back to ban and whisk together over medium high heat.
  • Continue cooking until sauce has a thickened, smooth consistency.

Sweet Honey Lemon Sauce

  • Add lemon juice, water, honey and back to ban and whisk together over medium high heat.
  • Continue cooking until sauce has a thickened, smooth consistency.
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Paleo Instant Pot Pork Chili Verde Tacos

Paleo Instant Pot Pork Chili Verde Tacos

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 4 lb pork shoulder bone in
  • 1 lb tomatillos husked and cut in half
  • 2 4 oz cans diced green chilies
  • avocado oil
  • salt and pepper
  • 1 onion quartered
  • 4 garlic cloves minced
  • 2 limes juiced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp oregano
  • 1 pkg @sietefoods almond flour tortillas

Instructions

  • Preheat your oven to 400 degrees.
  • Prepare the tomatillos and place on a lined baking sheet cut side down.
  • Drizzle avocado oil and salt and pepper over the top and place in the oven for 30 minutes
  • Add roasted tomatillos, hatch chilies, quartered onion and spices to high powered blender and blend into a smooth consistency add salt and pepper to taste.
  • Salt and pepper pork shoulder and place in instant pot.
  • Pour the chile verde sauce on top of the pork.
  • Close lid and seal vent on instant pot.
  • Cook on high pressure for 1.5 hrs.
  • Let naturally release.
  • Remove pork from the instant pot and shred the pork with 2 forks, removing any excess fat.
  • Heat tortillas and spoon pork along with a generous amount of sauce onto tortilla. Garnish with avocado.
  • Enjoy!
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Dairy Free Grain Free Pumpkin “Cheese” Tortellini w/Sun Dried Tomatoes

Pumpkin“Cheese” Tortellini w/Sun Dried Tomatoes

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 2 9-ounce packages almond milk cheese tortellini @kitehillfoods
  • 2 tablespoons palm shortening @nutiva
  • 3 cloves of garlic — minced
  • 1 cup canned organic pumpkin @farmersmarketfoods
  • 1 ½ cups coconut cream @natural.value
  • ½ cup grated mozzarella nut cheese @parmelacreamery
  • 3 tbsp sliced sun dried tomatoes
  • salt and ground black pepper

Instructions

  • Bring 4 quarts of salted water to a boil, and cook tortellini according to label directions. Drain it and set aside.
  • Heat palm shortening over medium heat in a large skillet, add minced garlic, and sauté for about 30 seconds.
  • Whisk in the pumpkin and coconut cream along with “mozzarella cheese” and sun dried tomatoes.
  • Salt and pepper to taste.
  • Let the sauce simmer for about 5 minutes.
  • Add the tortellini to the pumpkin sauce in the skillet and mix well.
  • Enjoy!
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Paleo Lemon Garlic Shrimp Alfredo

Paleo Lemon Garlic Shrimp Alfredo

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

  • 1 box @cappellos paleo fettuccine pasta
  • 2 tbsp @terradelyssa organic olive oil
  • 6 tbsp @nutiva palm shortening
  • 4 cloves garlic minced
  • 1 pound @wholefoods whole catch pink shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • 2 tbsp parsley chopped
  • 1/2 lemon juiced

Instructions

  • Bring pot of water to a boil for pasta.
  • In medium pan, heat olive oil and 2tbsp of shortening.
  • Add the garlic and cook until fragrant.
  • Add the shrimp and salt and pepper to taste. Sauté about 1-2min.
  • Add italian seasoning and spinach and cook until wilted about 2min.
  • While spinach is wilting cook the pasta about 1-2min and drain.
  • Add the pasta to the pan with the remaining butter, and parsley and stir until mixed and butter is melted.
  • Add the lemon juice and tomatoes if desired before serving.
  • Serve while hot
  • Enjoy

Notes

Note:original recipe modified from @alyssa_therecipecritic