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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
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Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, grain free, healthy dinner, Paleo
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 1 lb grass fed ground beef
  • 4 large bell peppers red, yellow, orange, or green…your preference
  • 1 tbsp avocado oil
  • 1 onion diced
  • 1 shallot diced
  • 1 tbsp minced garlic
  • 2 cups frozen cauliflower rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup cassava flour
  • 1 tsp pink Himalayan salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp celery seed
  • 1/8 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1 cup beef bone broth or water for instant pot

Instructions

  • Preheat avocado oil in skillet over medium high heat.
  • Add onion and shallots to pan and sauté until almost translucent and add minced garlic.
  • Sauté until onions are translucent and soft.
  • Combine ground beef, onion mixture and the rest of ingredients through cloves in medium sized mixing bowl.
  • Wash, dry, cut stems and clean seeds from peppers.
  • Stuff the prepared peppers with meat mixture…stuffing equally.
  • Add bone broth/water to instant pot and place trivet/steaming basket inside.
  • Arrange peppers on trivet/basket and lock lid ensuring knob is turned to “steam”.
  • Cook peppers for 8 minutes on manual high setting. Let pot slow release.
  • Turn on oven broiler.
  • Once peppers are cooked, place in broiler for approximately 5-8min placing any cheese, tomato sauce, spices etc on top before inserting them into the oven.
  • Remove when cheese etc is melted and peppers are to desired softness.
  • Enjoy!

Notes

Optional toppings: dairy free cheese, tomato sauce, etc.
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Cranberry Honey Glazed Salmon with Roasted Balsamic Brussel Sprouts

Ingredients

Salmon

  • 1.5 lb Salmon Filet
  • 1 cup cranberries
  • 1/2 cup maple sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 1 tbsp ginger
  • 2 tsp minced garlic

Brussel Sprouts

  • 1 lb brussel sprouts
  • avocado oil (to coat sprouts)
  • 1 cup cranberries
  • 3/4 cup balsamic vinegar
  • 1/4 cup honey

Instructions

Salmon

  1. Preheat Oven to 350ºF.
  2. Combine cranberries, maple sugar, and orange juice in medium saucepan and simmer over medium/high heat until thickened.  Set aside to “cool”.
  3. In small bowl whisk together honey, coconut aminos, ginger, and garlic and add to cooled cranberry sauce.
  4. Lightly grease a foil lined baking sheet and place salmon skin side down in the center.
  5. Spread cranberry-honey glaze over top of salmon.
  6. Place in oven for approximately 10-15min or until salmon just flakes and is cooked through.
  7. Remove and serve immediately with extra cranberry honey glaze on the side.
  8. Enjoy!

Brussel Sprouts

  1. Preheat oven to 400ºF (for crispy sprouts)
  2. Wash, cut ends, and halve brussel sprouts.
  3. Toss in avocado oil and pour them on foil lined baking dish.
  4. Place in oven and roast for 25-30min.
  5. In the meantime, combine cranberries, balsamic vinegar, and honey in small saucepan.
  6. Bring to a boil and reduce heat and cook approximately 20minutes or until you have a sauce the consistency of a syrupy glaze.
  7. Once brussel sprouts are cooked/crispy, remove from oven and drizzle balsamic cranberry reduction glaze over the top.
  8. Feel free to sprinkle them with extra cranberries, sliced almonds, etc.
  9. Serve immediately.
  10. Enjoy!