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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!

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Dairy Free, Grain Free, Yeast Free Paleo Orange Cranberry Rolls

Ingredients

Dough

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon finely ground sea salt
  • 1 scoop collagen peptides
  • 1/2 cup full fat coconut milk
  • 1/4 cup orange juice
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup liquid coconut oil
  • 2 Tbsp vanilla

Filling

  • 1 8oz bag cranberries
  • 1/3 cup orange juice
  • 1/4 cup maple sugar
  • 1/4 cup honey
  • 1 tsp vanilla

Icing

  • 1 cup coconut oil (solid)
  • 1 tsp fresh orange juice
  • 1/2 cup honey
  • 2 tsp orange zest
  • 2 tsp vanilla

Instructions

  1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
  2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
  3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth, doughy mixture forms.
  6. Place in refrigerator for about 20-30 min to chill dough.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 30-35 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven, ice and serve.
  17. Enjoy!

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Dairy Free Creamy Loaded Potato Soup

Dairy Free Creamy Loaded Potato Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, healthy dinner, potato soup, soup
Author: simplytiffstx

Ingredients

  • 4 slices uncured Bacon
  • 5 tbsp palm shortening
  • 1/4 cup cassava flour
  • 1 Tbsp tapioca starch
  • 3 cups almond milk
  • 1 can coconut milk
  • 1 cup chicken bone broth
  • 3 organic butterball potatoes diced
  • 4 oz dairy free cream cheese kite hill
  • 1 tsp Himalayan pink salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic salt
  • 1 cup nut cheese
  • 2 green onions chopped

Instructions

  • Add bacon to a large skillet and cook over medium heat until brown and crispy, turning every few minutes; transfer to paper towel lined plate and set aside.
  • Melt palm shortening in a large stockpot or Dutch oven over medium heat.
  • Whisk in cassava flour and tapioca starch until lightly browned, about 1-2 minutes.
  • Gradually whisk in almond milk, coconut milk and bone broth, whisking constantly, until slightly thickened, about 1-2 minutes.
  • Stir in potatoes.
  • Bring mixture to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cream cheese, salt, pepper, garlic salt, to taste.
  • Use an immersion blender to cream the soup leaving some chunky bits of potatoes if desired.
  • If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Garnish with green onion, cheese and bacon, along with parsley.
  • Freeze or store leftovers in the fridge.
  • Enjoy!
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Friday Favorites and a Beauty Box Giveaway!

  1. Black Swan Yoga-Every one at this studio and Jaimee especially, has been an incredible addition to my lifestyle. I LOVE the atmosphere, positive energy, and people! I am not an expert yogi at all and sometimes I even fall and giggle but this is a place inclusive to all!
  2. Fall Weather-I can’t be the only one enjoying the changing colors and the latest cool front to have blown through. I enjoy all things fall…fashion, food, scenery and of course the cool weather!!                                                                                                                                                   
  3. Halloween Themed Books-“Dem Bones“- By Holly Weane, “Scaredy-Cat Splat“- By Rob Scotton, “The Spooky Express Texas“- By Eric James, “Five Black Cats“- By Patricia Hegarty and Julia Woolf, “Pumpkin Town!”- By Katie McKy, and “The Little Old Lady Who Was Not Afraid Of Anything“- By Linda Williams                                                                                                               
  4. Simply Tiffs Beauty Boxes and Gift Box Sets-
  5. Circle N Maze– They are fun for the whole family! For the littles, they have a “mini maze” for the pip squeaks! So there’s fun waiting for everyone! What else can you expect at Circle N Maze? A huge pumpkin patch, picture stations, petting zoo with live baby animals! Special “Lights Out” hours, for those who want to “get lost” in the dark. Multiple vendors and food trucks so you can eat and shop! Hay bales to climb and games to play. A Special Dog Days Event… and MORE!

I hope y’all are enjoying the cooler weather! Like, comment, share this post for a chance to win the Simply Tiffs Beauty Box Giveaway! (Winner will be shared on 10/17).

Don’t forget to check out Instagram

XOXO,

Tiffany