Bone broth has been one of those “buzzwords” in recent years. But it’s for a good reason. It is delicious and one of the most nutrient dense foods you can eat… or drink. However, I’ve found I don’t really enjoy the taste of most bone broths you can buy at the store. (I do like this one and I buy it often.)
But what makes bone broth so special? When you soak and steep the bones, you are able to extract the most valuable nutrients. For example, collagen and amino acids. Read more about the vitamins and minerals in both broth here. One of the best parts of bone broth is you get tons of bang for you buck. Fruit, veggies, bone marrow… without actually eating all of those things. It’s nature’s multivitamin. Luckily for you, you don’t have to cook your bone broth for 12-24 hours anymore. Enter: Instant Pot!Read More
Feeling a little fluffy after eating all your Thanksgiving goodies? I know I am! This smoothie bowl is the most delicious way to get back on track! It’s great for kiddos (helloooo it’s pink!) and you can change up the toppings to be more kid friendly- lookin at you, sprinkles. I know a lot of people are hesitant to allow veggies in their smoothies but, TRUST ME, you really cannot taste them if you do it juuuust right. And I’m here to help you do it right.Read More
This might be one of my FAVORITE recipes to date! I love Greek food, and this recipe is inspired by one of my favorite Greek restaurants in town. Sheet pan dinners are all the rage, and there’s a reason for that- they’re quick and easy. This recipe is literally foolproof. My favorite part? Minimal dishes to clean. You add one ingredient at a time because of different cook times for different ingredients.
The tzatziki sauce is the TRUE star of this dish! It’s actually my favorite tzatziki EVER and I kind of made it on a whim. And I’m glad I did! It’s creamy, it’s cool, it’s flavorful, and citrusy. YUM!
This sheet pan dinner is paleo (debatable because potatoes are that gray area in paleo), gluten free, and Whole30. I’m currently doing my first ever Whole30 (I can’t believe I’ve never done it until now) and this recipe is such a delightful addition to my Whole30 wheelhouse. You can totally shape and make this recipe to fit you and your favorite flavors. You can use a store bought Greek seasoning (I like this one) or use the recipe I created. It is so flavorful and downright delicious!Read More
I love a hash! There. I said it. The definition of a hash in my own words is: chopped potatoes and meat cooked in a skillet topped with a fried egg. I make hashes for breakfast, lunch, and dinner regularly! It is so easy and completely delicious. It MUST, and I mean must, be cooked in a cast iron skillet. For the longest time I thought it wasn’t important to have a cast iron skillet. Then I got one and my life was forever changed. I love the heck out of a nonstick pan, but nothing compares to the crust you get from a cast iron skillet.
You can use any kind of potato for this hash, but I like Japanese sweet potatoes. They are purple on the outside and white on the inside. I don’t lovethe taste of sweet potatoes, but I do really like Japanese sweet potatoes. The taste is similar to regular sweet potatoes but much milder in my opinion. I also really love to use plantains for hash. Their flavor fills me with delight.Read More
This chipotle lime chicken salad delicious! The best part? It’s completely dairy and mayo free! Chipotle is one of my favorite flavors and I’ve been using it a lot lately. I have made a few different versions of this and this one is my favorite! It makes the perfect lunch or snack and keeps in the fridge for about a week. Make it on Sunday and you’ve got lunch for the week!
You could certainly use a rotisserie chicken for this chicken salad. I used boneless skinless chicken breasts because it’s what I prefer. You could also use Primal Kitchen’s chipotle lime mayo if you have a nut allergy. I found Bitchin Sauce at Natural Grocers and it’s made out of almonds and it’s SO GOOD! You can find chipotles in adobo in the Mexican food area of your grocery store. They are super spicy so be careful! You can usually find jicama chopped into strips in the produce section of your grocery store.Read More
I have been making these sriracha shrimp lettuce wraps for a while now and my husband LOVES THEM! They are sweet, spicy, low carb, and really filling! I call that a win/win!
A few notes about the ingredients- liquid aminos taste EXACTLY like soy sauce, but are free from soy and high sodium. Soy is really bad for fertility. Toasted sesame oil is one of my favorites because a little goes a long way and it is SO flavorful and delicious. It gives that Chinese food flavor. I chose to use Wildbrine probiotic sriracha because we can all use more probiotics! It was really good, but you can use any sriracha your heart desires.Read More
Risotto is one of my FAVORITE things on earth and you can bet your bottom dollar if this is on a menu (especially seafood risotto) I’m going to order it. I miss it terribly when I’m eating low carb. This recipe was born when I didn’t have anything in the fridge except frozen shrimp, frozen cauliflower rice, and butter. BOOM! Instant deliciousness.
What is risotto? Risotto is rice cooked in a creamy, sultry sauce. YUM! It is traditionally from Italy. Sometimes I describe risotto as a mix between pasta and rice. Oftentimes risotto is made without cream but the starches in the rice make it creamy. It’s delicious and you should be able to enjoy its flavors even if you’re on a low carb diet (lifestyle).Read More
This chili is secretly sensational because it looks like your plain old white chili, until you taste it. When my husband first tried it, he was amazed! He didn’t think a chili that looked like that could be so full of flavor! This chili is SO easy and it can be made so quickly. This is the perfect meal to take to a friend who has just had a baby or a friend in need. It’s easy and packs a punch! It is so filling and really just perfect for these cold winter months.Read More