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Ahi Tuna Steak Summer Salad

Ahi Tuna Summer Salad

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Main Course, Salad
Keyword: Dairy Free Recipes, dinner recipes, Paleo Recipes, seafood recipes, Summer Dinner ideas
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 4 steaks yellowfin tuna steaks I use frozen steaks, wild caught frozen
  • 4 cups organic spring mix salad
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1/2 cup orange bell pepper diced
  • 1/2 cup red onion diced
  • 1 cup dried cranberries
  • 1 cup chopped pecans or almonds can omit or add more to liking

Balsamic Dressing

  • 3/4 cup coconut oil or avocado oil
  • 1/4 cup balsamic vinegar
  • 3 tsp italian seasoning basil, oregano, parsley
  • 3 cloves garlic minced
  • 1/8 tsp cayenne pepper can omit or add more to taste

Instructions

  • Salt and pepper tuna steaks to taste.
  • Heat coconut oil on skillet over medium-high heat.
  • Sear steaks on all sides approximately 30-60seconds per side and remove from heat.
  • Combine spring mix along with peppers, onion, cranberries and nuts and toss.
  • Plate salads in equal servings.
  • Slice tuna steaks in 1/8″-1/4″ slices and fan slices over bed of salad and drizzle with balsamic dressing.

Balsamic Dressing

  • In a bowl whisk together dressing ingredients, or combine dressing ingredients in glass jar and shake!
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Dairy Free Lasagna

Dairy Free Lasagna

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: dairy free lasanga, lasagna
Servings: 8 servings

Ingredients

  • 1 lb Grass Fed Ground Beef
  • 1 lb Mild Italian Sausage
  • salt and pepper
  • 1 25 oz Jar Organic Tomato Basil Pasta Sauce Organic Bello Tomato Basil Pasta Sauce
  • 2 tbsp Italian Seasoning
  • 1 Box Cappellos Lasagna Sheets
  • 1 8 oz Tub Kite Hill Ricotta Cheese
  • 1/4 cup Coconut Milk
  • 1 cup Dairy Free Cheese Parmela Creamery Mozzarella
  • cooking spray

Instructions

  • Preheat oven to 350°F.
  •  For sauce: In a medium saucepan, brown meat on medium high heat. 
  • Stir in the tomato sauce, Italian seasoning and salt and pepper to taste. 
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. 
  • For ricotta mixture: In a small bowl, stir together ricotta cheese and coconut milk.
  • Grease 9″x13″ baking dish cooking spray. 
  • Spread 1 cup of meat sauce on bottom of baking dish and place two of the lasagna sheets on top. 
  • Spread with one-third of the ricotta mixture. 
  • Top with one-third of the sauce and one-third of the dairy free cheese. 
  • Repeat layers twice, toping with dairy free cheese. 
  • Bake, covered with foil, for 30-40 minutes. 
  • Uncover and bake an additional 5-10 minutes more or until heated through. 
  • Let stand for 10 minutes before serving. 
  • Enjoy
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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!