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Instant Pot Paleo Meatloaf

Instant Pot Paleo Meatloaf

Prep Time10 mins
Cook Time45 mins
Natural Release Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, dinner, grain free, healthy dinner, meatloaf, Paleo, soy free
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 1 cup water
  • 1 onion diced and sautéed
  • 2 lb grass fed ground beef
  • 1 cup ketchup 1/2 reserved for topping
  • 1 tsp liquid smoke
  • 1 tsp hickory smoked sea salt san francisco salt company
  • 1 tsp worcestershire sauce
  • 1 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 2 eggs
  • 1/2 cup plus 4 tbsp cassava flour

Instructions

  • Pour the cup of water into the stainless steel instant pot bowl and lower in the steamer rack.
  • Combine the remaining ingredients into a mixing bowl and use your hands to thoroughly mix
  • Place meat mixture into a sheet of foil and wrap it up while shaping it into a “loaf”.
  • Place foil-wrapped loaf on steamer rack in instant pot.
  • Secure the lid and close the pressure valve.
  • Press Meat/Stew button on Instant Pot and press the “+/-” button until 40 minutes is displayed and turn off the “keep warm” feature.
  • Allow meatloaf to cook
  • Once cooking time is complete, naturally release the pressure valve and remove the lid once pressure has bled off.
  • Remove meatloaf and unwrap it once it is cool enough to handle.
  • Spread another 1/4- 1/2 cup of Ketchup over top, should you wish, and put in broiler for 5 min to “char” ketchup a bit.
  • Slice and serve with mashed cauliflower!
  • Enjoy!
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Paleo Pork Chops with Bacon and Caramelized Onions by fit happy free

Pork Chops with Bacon and Caramelized Onions by fit happy free

Visit Jordan Here

View Recipe Here

INGREDIENTS

3 Thick Cut Bone-In Pork-Chops

1 Medium Red Onion

4 slices of Bacon

Tbsp Balsamic Vinegar

Salt to taste

Pepper to taste

Garlic Powder to taste

INSTRUCTIONS
  1. Preheat oven to 400 degrees. Slice up your bacon and cook in a large skillet until done. Set Bacon aside.
  2. Sprinkle each side of the pork chops with salt, pepper and garlic powder and brown them in the pan with the bacon grease, about 2-3 minutes on each side.
  3. Slice your onion. Heat the balsamic vinegar in a pan and place your sliced onion in the pan. Cook the onion on medium heat, stirring frequently, until the onions are caramelized and opaque.
  4. Place pork-chops into a baking dish and top with the bacon, then the caramelized onions and a generous dousing of balsamic vinegar over the chops. Place in the oven and cook for 10-15 minutes, until pork-chops are cooked through. Serve with your choice of vegetables!

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Paleo Instant Pot Pulled Pork by Pressure Cooking Today

Paleo Instant Pot Pulled Pork by Pressure Cooking Today

Visit Barbara Here

View Recipe Here

INGREDIENTS

1 – 2 tablespoons avocado oil

4 lbs. boneless pork shoulder, (cut in half if using 6qt instant pot)

2 cups barbecue sauce, divided (recipe below)

1/2 cup water

INSTRUCTIONS

  1. Select Sauté and add oil to the stainless steel inner cooking pot. When hot, brown pork on all sides, about 2-3 minutes per side. Remove to a platter when browned.
  2. Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
  3. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully take off lid and remove the meat from the pressure cooker and shred with two forks, discard excess fat while shredding. (You can also use your stand mixer to shredded the pork.)

 

Danielle Walkers Paleo BBQ Sauce

Visit Danielle Here

INGREDIENTS

2 cups tomato puree

3/4 cup honey

½ cup white vinegar

¼ cup tomato paste

2 tablespoons coconut aminos

2 teaspoons fish sauce

1½ teaspoons natural liquid smoke

1 teaspoon sea salt

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon Dijon mustard

½ teaspoon cayenne pepper

½ teaspoon minced garlic

½ teaspoon onion powder

½ teaspoon ground allspice

½ teaspoon cracked black pepper

INSTRUCTIONS

  1. Place all of the ingredients into a saucepan over medium-high heat and whisk to combine.
  2. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, until the sauce has reduced by about half.
  3. Let the sauce come to room temperature before storing in the refrigerator for later use. The sauce may be stored for up to 1 week.

 

Some of the links in this post are affiliate links and if you go through them to make a purchase I might earn a commission. Keep in mind that I link these products are readily available, the products I use and not because of the commission I might receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

 

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Baked Honey Cilantro Lime Salmon by Tiffany at Creme De La Crumb

Baked Honey Cilantro Lime Salmon by Creme De La Crumb
Visit Tiffany at Creme De La Crumb
Recipe link

 

INGREDIENTS

1 large salmon fillet

salt and pepper, to taste

½ cup palm shortening, melted

juice of 2 limes (plus one lime, thinly sliced)

4 tablespoons honey

3 teaspoons minced garlic

⅓ cup cilantro, roughly chopped

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
  2. Stir together palm shortening, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).
  3. Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

***My husband isn’t a fan of cilantro so we leave this off and my daughter and I have to stay away from dairy so I substitute palm shortening for the butter in the original recipe.

***Side of Asparagus and Tomatoes Instructions

  1. Pull out salmon after cooking about 10 minutes
  2. Add the snapped asparagus to the same pan
  3. Spray with avocado oil and season with salt and pepper.
  4. Add tomatoes
  5. Season with salt and pepper to taste.
  6. Put back in oven for additional 5-6 minutes
  7. Switch oven to broil and cook an additional 5-6 minutes.

Some of the links in this post are affiliate links and if you go through them to make a purchase I might earn a commission. Keep in mind that I link these products are readily available, the products I use and not because of the commission I might receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.