Looking for an easy yet delicious recipe to share with friends, neighbors and coworkers? Try these gluten-free, grain-free, nut-free, dairy-free lemon bars. 🍋
- 1 cup / 140 grams @ottos_cassava_flour
(If not weighing, whisk your flour before scooping)
- 1 teaspoon lemon zest (make sure to zest before juicing)
- 6 tablespoons butter (or cold ghee or palm shortening)
- 3 tablespoons honey
- 1 egg white (reserve the yolk for the filling)
- ¼ teaspoon sea salt
- 1 egg yolk
- 4 whole eggs
- ½ cup lemon juice (or lime, or a combo)
- 1 cup honey or maple syrup
- 1 tablespoon lemon zest (make sure to zest before juicing)
- 3 tablespoons @ottos_cassava_flour
- Powdered sugar for dusting (optional)
1.) Preheat oven to 325 degrees Fahrenheit and grease an 8” x 8” baking dish. Line with parchment paper and then grease the parchment.
2.) In the bowl of your food processor, pulse the Otto’s Naturals – Cassava flour, lemon zest and sea salt a couple of times to mix.
3.) Add the butter and pulse 8-10 times, or until the mixture is the texture of coarse crumbs.
4.) Add the honey and egg white and turn it on for a few seconds, so the mixture just starts to come together. Scrape down the sides and turn on again, until the mixture comes together into a ball. (Alternately, if you don’t have a food processor, you can cut in the butter with a pastry cutter and mix in the remaining ingredients by hand.)
5.) Press the dough into the prepared pan, bringing the sides up about an inch.
6.) Bake for 15 minutes, or until it’s just dry to the touch.
7.) Meanwhile make the filling: In a large bowl, whisk together the filling ingredients.
8.) Make sure the filling is well blended, and then pour the filling into the war par-baked crust. Return to the oven for 20-25 minutes, until just set.
9.) Allow to cool completely before using the parchment to pull it out of the pan. Cut as desired and dust with powdered sugar, if using.
Holiday baking brings me so much joy. I love being able to give my friends a gift I’ve made personally for them. It’s the Midwesterner in me, and my New York friends always seem so surprised and grateful for them. ➖ True story: When I first moved to NYC, I actually baked cookies for every person in my apartment building and knocked on their door to hand deliver them. Some people were weirded TF out by it, but with others, I made friends for life, or at least gained enough karma points to have a few parties without noise complaints.
Recipe👇Slow Cooker Fajita Soup (Low-Carb, Paleo, Whole30)
Cookbook Recipe! This is one of the soup recipes in my #lowcarb
cookbook that was released today. It’s not only low-carb but paleo & whole30 too. Perfect for #tacotuesday
ORDER—>https://amzn.to/2zEdMjN (click link in profile).
Slow Cooker Fajita Soup (Low-Carb, Paleo, Whole30)
2 lbs boneless, skinless chicken thighs
28 ounces diced tomatoes in juices
2 bell peppers, sliced or diced
1 small onion, sliced or diced
2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp oregano
1/8 tsp red pepper flakes
Add all ingredients to the slow cooker. Stir to mix well. Cook high 3-4 hours, low 6-8 (mine cooked in 3 hours in high). Optional - remove chicken, shred, add back into the slow cooker.
🔻No, I didn’t use broth use the ingredients listed.
🔻I didn’t make this in my #instantpot
hence why there aren’t instructions for it.
#fitslowcookerqueen #lowcarbrecipe #fajitas #f52soup #slowcookermeals #whole30 #paleorecipes #ketorecipes #whole30recipes #slowcooker #crockpot #paleofood #slowcookermeals #thenewhealthy #lowcarbliving #slimmingworld #crockpotmeals #thenewhealthy #lowcarbrecipes #lowcarbfood #paleorecipe #paleofood #slimmingworlduk #bbgfood
Dinner! Paleo stir fry made with kelp noodles. Full recipe coming soon on HIX & CO.
If you've been watching my stories recently, you know I've been experimenting quite a bit with sweeter recipes (the January Whole30 can't come soon enough 🤦🏼♀️). Well I'm at it again with another NO BAKE Paleo dessert just in time for CHRISTMAS and NEW YEAR'S! These Dark Chocolate Almond Coconut Bites are dairy-free and refined sugar-free but no one would ever know the difference! Not even Santa, and let's be honest ...that dude should probably lay off the dairy and sugar. The link in my bio will send you in the direction of this super easy and super delicious recipe! So what are you waiting for? Santa will be here in 7 days and he needs these! 🎅 #paleoishkristaeats
Our recipe of the week: this Shaved Steak with Chimichurri. What makes it so special? The flavor-packed Chimichurri sauce 😋
Shaved Steak with Chimichurri on this week's Paleo Menu.
#GreenChef #PaleoRecipes #Paleo
New recipe for this GUT HEALING butternut squash curry soup is now posted on the blog! It's tasty, great for gut health, paleo, gf, and ready in just 35 minutes 🙌🏽 such a great weeknight dinner and it also makes for great leftovers 🎃 just click the link in my bio to get the recipe!
Head over to @flexfitnessnz
for tips on surviving the festive season 🎄🎅🏼
. . . .
🔥Our top pick 🔥
If you’re bringing a plate to a function, make yours a healthy one 🥗
. . . .
🥗Chopped Salads: Simply chop up your favourite salad ingredients and serve deconstructed
🥗 Vegan Crudités Platter - Thinly sliced veges served with hummus or other vegan dipping sauces. Get creative 🙌🏼
🥗 Paleo Charcuterie Platter: Serve your favourite selection of meats, cheeses and veges along with your fave condiments
Who else loves tacos?! If you’re looking for a fun, semi-gourmet twist on a classic breakfast taco, try this salty-sweet combo of Roasted Pear, Chickpeas & Sausage Breakfast Tacos made with our 100% #GrassFed
Beef Breakfast Sausage links! #BetterForYou #TacoTuesday
Planning some healthy #vegan
bites for the holidays? My #rawvegan
tuna salad terrines are one of my favorites to share at potlucks! ✨🙌🏼✨ .
Wakame "Tuna" Salad
3 cups soaked sunflower seeds (soak at least two hours, allow to drip dry in colander or on clean paper towel)
2 T dried wakamé seaweed
2 cloves garlic, crushed and chopped
1 cup dill pickles, small dice
1/4 cup celery, small dice
1/4 cup red onion, small dice
1/4 cup lemon juice
1 T fresh dill, chopped
2 T pickle brine
-Combine soaked sunflower seeds, wakamé, garlic, lemon juice, and pickle brine in food processor.
-Pulse until seeds are broken down (small bits, not recognizable as sunflower seeds, but NOT smoothly pureed)
-In a mixing bowl, fold in diced celery, pickles, red onion and dill. Serve however you prefer! (I like it best wrapped up in mandolin sliced zucchini. 😍 Try it with my #vegan
ranch dressing recipe!)
#recipeshare #rawveganfood #rawveganrecipeshare #veganrecipeshare #veganrecipe #veganfood #healthyvegan #veganpaleo #paleorecipes #vegan #ranchdressing #salad #salads #dairyfree #eggfree #vegan #rawfood #nashvilletn #inspire #dontgiveup #workhard #fitfood #fitspo #veganprotein #fishfree #tuna #sprouts #gbombs #feedfeed #nashvillefit
- leftover roasted Brussels sprouts (425 with a little olive oil, salt and pepper for 40 minutes - since they are whole it took a little longer to roast) + a quick aioli (@primalkitchenfoods
mayo mixed with Dijon mustard).
GINGERED TURKEY MEATBALLS IN LEMONGRASS BROTH WITH CAULIFLOWER RICE!⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 lime⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 5 sprigs fresh mint⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 10 oz organic ground turkey⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 egg (whisked)⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Meatball seasoning blend (1 Tbls almond meal, 1 tsp granulated garlic, 1 tsp ground ginger)⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 10 oz cauliflower “rice”⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 3 Tbls roasted cashews (lightly chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
• ½ cup Lemongrass paste (you can buy on Amazon or google a recipe)⠀⠀⠀⠀⠀⠀⠀⠀⠀
• ½ cup coconut milk (full fat)⠀⠀⠀⠀⠀⠀⠀⠀⠀
• ¼ lb baby arugula⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Zest and juice the lime⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Strip mint leaves and coarsely chop⠀⠀⠀⠀⠀⠀⠀⠀⠀
• In a lg. bowl, combine turkey, whisked egg, meatball seasoning blend, lime zest, and half the mint. Season generously with salt/pepper, mix gently until combined. Using wet hands, form mixture into 1-inch meatballs.⠀⠀⠀⠀⠀⠀⠀⠀⠀
• In a lg. frying pan over medium-high heat, warm 2 tsp oil, add meatballs and cook, turning once, until browned and cooked through, 3-4 minutes per side. Transfer to a plate. Do not clean the pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
• In the same pan used for the meatballs, if dry, add 2-3 tsp oil. Warm over medium heat, add cauliflower “rice,” season with salt and pepper, stirring frequently and scraping up browned bits from the pan, 3-5 minutes. Remove from the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• In a medium sauce pot over medium heat, warm 1-2 tsp oil, stir in lemongrass paste and cook about 1 minute. Add 1 c. water, bring to a boil. Reduce to a simmer, stir in the coconut milk, and cook 1-2 minutes. Stir in the arugula and cook until just wilted, 1-2 minutes. Remove from the heat, add lime juice and season to taste with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Transfer the cauliflower “rice” to individual bowls, top with the meatballs, and ladle in the lemongrass broth. Garnish with the cashews and remaining mint. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#turkeymeatballs #healthyfats #paleorecipes #lowcarbideas #lowcarbrecipes #saltwaterwellness #healthcoaching #nutritionalcoach #nutritiontips #cleaneatingrecipes #eatcleanfood #healthyeatingtips #wellnessjourney #healthycanstillbeyummy #letfoodbethymedicine #fuelyourbodyright #healthyeatingideas #healthyvibes #healthygut
😍 Double tap if you ❤️ it
• • • • • • • •
✅ Follow @paleopower_
for your daily dose of Paleo inspiration 💪
📷 by @officialekpao
"Tis the season of giving, and following on from my competition post yesterday (check it out and enter if you haven't) I thought some of you might appreciate this awesome eBook my friend at @the.nourished.project
put together, filled with Real Food Christmas treats recipes. 🍓🍯 All but one are gluten, grain, dairy and refined sugar free. Free to download. Enjoy! 💖
www.empowerednutrition.com.au (clickable link in bio)
From the bottom up: cauliflower rice with celery and carrots, topped with sautéed shiitakes and kale, topped with shredded slow-cooked pork belly and egg whites, topped with sweet-pickled red cabbage. When I say YUM, I’m not kidding!
| ☯️ |
Left picture, 2/24/17.
Original caption: “When you've been wearing crop tops for years and finally look good in one, it calls for a selfie 📷🤣”
Right picture, 12/17/2018.
Original caption: “When the jeans you bought as skinny jeans last year are now your biggest pair, it calls for (another) selfie 🙌🏼🤗”
Don’t just stop at your first milestone. Keep committing to yourself everyday to see what happens when you don’t give up 💫
Don’t know what to give friends and family for Christmas? Maybe a few slices (or loaves) of...
REFINED SUGAR FREE BANANA BREAD🍌
With a shmear of the best butttaaah @kerrygoldusa
Refined sugar spikes your blood sugar giving you a wave of energy and then a massive crash! Natural sugars that occur in bananas and honey however, are used efficiently by the body for energy. This is perfect for a quick breakfast!
Here’s the recipe😋
• 3-4 real ripe bananas— smushed
• 4 eggs
• 1/2 a cup of honey
• 1/4 cup of melted coconut oil
• 2 cups of flour
• 1/2 teaspoon of baking powder
• 1 teaspoon baking soda
• a few shakes of cinnamon
• 2 teaspoons of vanilla extract
• chopped walnuts (almonds, pistachios, whatever you’ve got would be great)
Mix the ingredients and bake in a greased baking dish and bake at 350 for 50 minutes! Enjoy💛
When you forgive, you heal & when you let go, you grow ✨
PUMPKIN SPICE BUTTER SPREAD INGREDIENTS:
Whole Cream Grass-Fed Butter
Unrefined Brown Sugar
Sea Salt (Natural Preservative) 🍯 Order now! https://chattanoogabutter.com/
Mi cara cuando alguien me dice que las donas, cup cakes o brownies son saludables nada más porque dice que son veganos pero están hechos de harinas refinadas (gluten), altos en azúcares y aceites inflamatorios como lo es el de canola.
¿Quién nos convenció de que los productos son sanos sólo porque dicen que son veganos, sin gluten o naturales?.
Chatarra es chatarra, aún sin gluten, sin lácteos y sin huevos. Lee las etiquetas y asegúrate que los ingredientes sean realmente saludables.
No sé si reír o llorar 😭😂🙄
My face when someone says that donuts, cakes, cup cakes or any other dessert is healthy just because is vegan but it’s made with refined flours, refined sugars and ultra processed oils.
Who said that labels such as: vegan, gluten free or even all natural were equal to healthy? 🙄😭😂
Without the love, it’s just a ball of meat. ‘Twas a fun, relaxing day in my kitchen today. 🇮🇹
In this weeks edition of #tacotuesday
I present to you: the chicken tinga tacos with 🍍 😋
First time making my own version of shredded chicken tinga and Let 👏🏽 Me 👏🏽 Tell 👏🏽 You 👏🏽 Something 👏🏽
🍍 Pineapple🍍 Your chicken tinga needs pineapple. It balanced out how dang spicy I made this thing and gave a burst of fresh flavor.
With that being said......
⏩save this post for later ⏩
🌮 🌮 🌮 🌮
2-3 chicken breasts
1 tbsp olive oil
1 medium sweet onion
4 cloves garlic
1/2 c pineapple, shredded
1 tbsp paprika
2 tsp chili powder
2 tsp cumin
1 tsp dried oregano
3 tbsp chilies in adobo, puréed
1 tsp fresh black pepper
1/3 cup chicken broth 🌮 🌮 🌮 🌮
1. Boil chicken and check with a thermometer that it’s cooked through. Then use two forks to shred.
2. Add the garlic, onion to a pan with olive oil. Once cooked down add chicken broth and all spices until incorporated.
3. Add chicken and pineapple and toss in sauce.
4. Serve immediately or add a little extra broth or pineapple juice if planning to reheat for later so it doesn’t dry out.
I had it in a tortilla but it would be equally as amazing on nachos!!!
Tag a friend who would love this and tell me you’re not already putting this on your next meal prep list👇🏽 #diningwithdiva
Let’s just all embrace the cookie season. Even though I am not thr cookies monster 🍪 , but the Christmas season is the only time I am craving to eat. So, this morning I baked some low-carb almond cookies. It might not the most pretties-h looking cookies, but I can promise it is most healthy-ish and satisfying 🎉🎉
How I eat truly never gets old! In the past I would restrict myself with fad diets like calorie counting, IIFYM and so on. But at the same time I was consuming foods containing additives, chemicals, preservatives and stuff that I couldnt even pronounce that was advertised as "healthy". I never felt good when eating this way. I was constantly craving unhealthy food and anytime I would "break" my diet, I would binge on unhealthy food.
My relationship with food overtime has change. I no longer feel like I am restricting myself. I eat in abundance and enjoy colorful delecious whole foods that my body thrives off of.
Everyones body is different and I am still finding what works for my mine but I am so greatful for the process. I have been on this health journey for about a year and a half and it just gets better and better the more I learn about my body and what works for me. ✨
Anyone else feeling all the feels this week and having difficulty getting everything done? 🙋🏽♀️
I’m glad I have some of these tasty peppermint patty treats I made last weekend to lift my spirits and get me in the holiday mood 🎄
Here’s the recipe! 🔹ingredients:
•1.5-2 cups unsweetened, shredded coconut
•1/3 cup melted organic virgin coconut oil
•1 teaspoon peppermint extract or 5-10 drops peppermint essential oil
•1/4 teaspoon pure vanilla extract (twice)
•10 drops drops liquid monk fruit or stevia •8 ounces dark chocolate (use unsweetened)
•pinch of finely ground sea salt on top!
1️⃣melt your chocolate on low heat, in a microwave, or double boiler.
2️⃣ while the chocolate is melting blend coconut, coconut oil, peppermint oil, and vanilla in a blender until somewhat smooth (think york peppermint patty)
3️⃣ when chocolate is melted, mix in 10 drops of stevia or liquid monk fruit sweetener.
4️⃣ grab some silicone muffin holders and pour about 2 tbsp of chocolate into each one.
5️⃣ add coconut filling to all then top with remaining chocolate. Sprinkle sea salt on top!
6️⃣ freeze for one hour
I’m going to make more of these and some maple vanilla shortbread I saw @steph_gaudreau
share for when my parents come this weekend 🙌🏼
Making holiday treats while listening to Christmas music really makes me feel like it’s the holidays and is one of my favorite things.
What’s your favorite thing to do during the holidays? Comment 👇🏼
Which of my panna cotta recipes do you like the best - pumpkin, chocolate, strawberry rhubarb or plain???