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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

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Viva Fiesta!

Happy Tuesday and opening night of NIOSA!! Fiesta in San Antonio is underway and if you have never experienced it, it is like no other event!

it was all out Texas Speedway today at my house from the time my feet touched the floor! I had about an hour before my little bundle of energy awoke to get let the girls out and get breakfast going…well kinda, she walked in right as I was about to start mixing everything up for the Paleo Peach Fritters and she just had to help mommy! I love how much she enjoys helping me cook in the kitchen and of course today was no different…although it does take a bit longer, it’s totally worth the smile and sense of pride she beams with while she enjoys the fruits of her labor. Once Little H arrived, it was time to kick multitasking into high gear since we had less than an hour to get all of us dressed and out the door for story-time at the library. WE DID IT and even had a few minutes to spare!

Once we arrived at storytime there was lots of fun to be had! Miss Leslie is FABULOUS and plans the most creative storytime book reading, song, activity sessions. This week was train storytime and we had a blast!

Once we left the library it was time for lunch and naps…while the little ones napped I whipped
up dinner—cassava flour fried chicken and sautéed sweet potatoes for Miss K and my husband
since I would be leaving early for a volunteer commitment in San Antonio at NIOSA. There was lots of food, music, and extravagant sombrero hats.

 

What a long exciting day! Hope you all had a little slower but fun filled one too.

XOXO,

Tiffany

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Memories, Anniversary Dinner, & Port Aransas, Texas

Many of you will remember Hurricane Harvey hit The Texas Gulf Coast hard 8 months ago and people are still trying to rebuild and recover. My husband and I met in Corpus Christi, Texas almost 11 years ago and spent many days enjoying the water, sun, and food in the Port Aransas area since.

One of my fondest memories of our courtship was an unbelievable dinner at The Pelican Club in Port Aransas (it has since closed).   One memory in particular focuses around my introduction to sushi as my husband (boyfriend at the time) had been out of town and wasn’t expected back for a few weeks, but he drove 3 hours to pick me up and take me to dinner…now I know this isn’t anything extraordinary, but sometimes it is the smallest of gestures that make the largest impact.  As things would have it my first encounter with sushi was UNBELIEVABLE and I have had a love for it ever since.  Now, let me clarify as not just any sushi will do…my husband had taken me and introduced me to the best sushi chef to have my first taste…David.  I would go on Friday after work when he was out of town and sit at the sushi bar visiting with David eating sushi and let me just say I could easily put away 5-6 rolls…now I was younger and running 10miles a day with my beloved labrador, but needless to say, I was hooked!

When we moved back to the San Antonio area, 8 years ago, we didn’t make it down to Port A as often, and really haven’t had our beloved sushi in about 4 years as it was then we started the journey to have our little blessing Miss K.  Last year for my 35th birthday, my husband had planned a little getaway to the island for a dinner with my favorite chef…unfortunately, Hurricane Harvey came ashore that same day and left a path of destruction in his wake.  Since then, the islanders have been incredibly resilient and are restoring their communities and way of life #portastrong, #texasstrong!

Well, my husband surprised me again as we celebrated our 5 year anniversary yesterday by planning a trip to where it all began.  I love his sentimental nature and thoughtfulness surrounding so many events and milestones we have shared and will continue to create.  Ill admit, we don’t get out too much, or usually leave Miss K.  So, I was like a giddy school girl the night before as he had already shared with me his plans to dine in Port Aransas with David…I couldn’t sleep a wink…it has been 5 years since I have indulged in sushi!!!!  Now, my giddiness didn’t stop here as just before we left, I misplaced my cellphone for almost an hour…it was in the REFRIGERATOR!!!!  Anyway,  we made it down to Port Aransas and had an Incredible evening dining on our sushi and catching up with David.  They just reopened THE PHOENIX in Port Aransas about a month ago and the sushi was as good or better than ever!  I highly recommend you stop in and see David for sushi or enjoy any of their other menu items as it is all delicious.  I would highly recommend the Special Sara Roll, Lew Roll and Salt Lick Roll…all the rolls are fantastic!

 

Enjoy your weekend and take some time to reflect on the memories you have created as an individual, family, friend, etc.  Life can go quick and memories fade fast!

 

XOXO,

Tiffany