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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!
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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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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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Rainy Day Sanity

Hello friends! It has been raining for what seems like months here in Texas, but hey I’m not complaining, just looking for my sanity.

Today was no different as the downpour came as we headed to the library for my weekly adult socializing event…no, just kidding, our weekly storytime with the best Children’s Librarian EVER (a few books she loves below)! Anyway, it was all about monsters and so of course I felt right at home because this moldy weather and Miss K’s incessant mocking, sassy mouth has turned me into a full on mommy monster or an old lady tempted to swallow a bat (There Was An Old Lady Who Swallowed A Bat-one of Miss Ks favorite books right now). I was even more convinced as I saw my reflection on the magnet board…🧟‍♀️

During naptime I unboxed the new food dehydrator the hubby got me for my bday and started making some fruit roll ups/leather…I’ll let y’all know how that turned out once it’s done, but it was super easy to make. I blended together: 2 peaches, 1 cup strawberries, 1/4 cup applesauce, juice of 1/2 lemon.  Put in the machine at 140°F for approximately 8hrs 🤞🏼.

Once the angel woke up it was time to play! We built roads and tracks, played tug of war with jump ropes and also used scrabble as a “teaching tool”, which she was completely into especially since she has been begging to play it for the last 3 months. I was surprised how much fun she had searching for the letters to her name and placing them on the wooden holders…sometimes it’s the things you never expect them to enjoy that holds their attention the longest and as a bonus an boost to my slumping mommy ego she was learning!

Tonight, I decided to add a little something in with our bedtime routine by adding “Good Night Yoga” before our book and I think Miss K enjoyed it…I found a cool YouTube video that guides you through the book and I plan to follow it up with “Good Morning Yoga” in the morning to see if we can set ourselves up for calmer more enjoyable days 🤪😬. I finished up the evening by reading a little in one of my “inspirational” books to calm the monster in me.

What do you do to stay sane in rainy weather? Do you have any inspirational quotes or books you ground yourself in? What kinds of activities do you and your little ones enjoy inside?

XOXO,

Tiffany

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Dairy Free, Grain Free Paleo Blueberry Muffins

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Combine almond flour, baking soda along with salt in medium bowl.
  3. In small bowl whisk together coconut milk 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 mixture forms.
  6. Fold in blueberries with spatula or spoon.
  7. Spoon batter into greased muffin tin or silicone/paper muffin cups filling about 3/4 full.
  8. Lightly dust top of each muffin with maple sugar.
  9. Place in oven for 50-60 min or until center is set and lightly browned.
  10. Enjoy!

XOXO,

Tiffany