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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!

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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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Paleo Chicken Pot Pie

As a child and even today, there is something about a slice of warm chicken pot pie that can comfort even the most anxious heart. I remember my mom making 8-10 pot pies at a time for friends, family, and the freezer as everyone raves about how delicious they were. Now since losing her and changing my diet to reflect the Paleo Diet, I was happy to stumble across a recipe by Shanti Landon and tweaked it, so I can fill my belly with that same comfort of mommas original pot pie!

Paleo Chicken Pot Pie

INGREDIENTS

Crust

  • 2 cups almond flour
  • 3/4 cup tapioca flour
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 3/4 tsp baking powder
  • 1 cup palm shortening
  • 6 Tbsp cold water

Filling

  • 3 organic boneless skinless chicken breasts (cooked and diced/shredded
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped cauliflower
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sweet potatoes
  • 1 celery stalk chopped
  • 1/3 cup palm shortening
  • 3/4 cup finely chopped onion
  • 1/4 cup chopped mushrooms
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup tapioca starch
  • 1 3/4 cup chicken bone broth
  • 1/3 cup dairy free milk (almond, coconut)

INSTRUCTIONS

Crust

  1. Combine almond flour, tapioca flour, salt paprika, garlic powder, and baking powder.
  2. Cut in the palm shortening.
  3. Add cold water and mix until smooth
  4. Chill dough crust in refrigerator while preparing the filling.

Filling

  1. Preheat oven to 400.
  2. In a saucepan, heat palm shortening over medium high heat, add onion and mushrooms, cook until tender and translucent.
  3. While onions and mushrooms sauté, combine tapioca flour, salt, pepper, and paprika in a small bowl.
  4. Add flour mixture to saucepan with cooked mushrooms and onions.
  5. Slowly stir in chicken broth and dairy free milk.
  6. Thicken over medium-heat.
  7. Add in vegetables and allow to simmer a few more minutes.
  8. Remove from heat and set aside.
  9. Once dough is chilled, place half in between two sheets of parchment paper and roll it to the size of pie plate…once finished place in the freezer for a few minutes to chill.
  10. Take crust out of freezer and remove on piece of paper and place face down into pie plate and remove the other piece as you mold dough to bottom of pie plate.
  11. Stir together chicken and filling mixture, then pour into crust.
  12. Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Roll into a circle, place in freezer for a few minutes. Remove, remove one sheet of paper then lay on top of your pie and remove the other.
  13. Bake in oven for 45-50 minutes, until crust is golden brown. (Use a baking sheet as the filling may bubble over a bit).
  14. Remove from the oven and cool before serving.
  15. Enjoy.

XOXO,

Tiffany