Paleo Breakfast Sausage Patties are simple to make at home. Just bout 15 minutes of work and you’ve got ready made breakfast options for the week. With a pre-made hard or soft boiled egg (or any eggs really) and a side of greens or other veggies, you’re starting your day with quality protein, fat, greens and fiber, without any of the sketchy ingredients found in many store-bought sausages and you have a well rounded breakfast for the busy mornings, ready in just minutes.
I find one of the best ways to feeling more in control of your meals and let’s be honest, your life, is to plan ahead. With cooking, while I don’t fully subscribe personally to meal prep or even very rigid, planned out batch cooking, I am always looking for ways to cook in abundance so I can cook once and enjoy multiple times over.
These Paleo Breakfast Sausage are a perfect example of that. Often I will make a double batch so we have plenty on hand for the week, for simple breakfasts without the fuss.
I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.
I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.
This authentic, blended Creamy Paleo Tortilla Soup inspired by a recent trip to the Islands of Loreto in Mexico, gets an update thanks to grain-free cassava tortillas. If you are cool with corn, go for it babe, it’s one simple swap out, either way. The creaminess of the soup comes not from any dairy, but from the crispy tortillas strips being pureed right into the broth with everything else! Skip out on any cheese to make fully paleo or for a more authentic (and primal) version, add cubed or crumbled cotija cheese or queso fresco. Besides additional crispy tortilla strips, we like to serve ours topped with a drizzle of homemade Salsa Macha, avocado, fresh cilantro and a squeeze of lime, Mexican cheese if we’re feeling nasty!
It’s been a busy couple of months of travel for me, but as usual, I have returned home feeling inspired, refreshed and excited to create. As I have always shared with you guys, getting away and traveling, at times, can be a disruptor to my daily routines, my healthy habits and can sometimes keep me from feeling like my best self. So, as you can imagine I especially love the trips that allow me to maintain my eating preferences, my activity level and fill me up full of magical experiences and ideas to come back and share with all of you.
This wholesome, crunchy, nutty Chocolate Coffee Keto Granola is low carb, made from nutrient-rich nuts and seeds, it’s loaded with flavor. Great for topping your favorite yogurt, as a topping to your smoothie, in a bowl with a little coconut milk – or a small handful on-the-go for a quick bite.
Cravings are a strange phenomenon. Many times cravings are driven by a nutritional deficiency of some sort, for example, often when people are craving super dark chocolate it can indicate a magnesium deficiency. For some, craving a soda can indicate a calcium deficiency, craving sweets (beyond blood sugar disregulation) can be a sign of deficiencies in chromium, carbon, phosphorus, sulphur and beyond. And the cravings to deficiency list goes on and on. But, if you can really listen to your body and the many cues it send, often times these cravings also come from a highly emotional place. Food memories can certainly impart their own cultivation of cravings, foods that remind us of our childhood, things that bring back a flood of times gone by.
Weirdly one of those cravings for me, that happens a few times a year – I get a highly emotional craving for a bowl of cereal. The comfort of a crunchy bowl of cereal, drowned in milk, eaten on the couch. It reminds me of being a kid. Of mornings before school. That time before the day got busy and hectic, to look forward to what lied ahead, to go over the flashcards for that day’s tests.
I didn’t grow up eating sugary cereals. My mom had it all pretty dialed in. The extent of our cereal selection was generally things like Kix, Corn Flakes, Honey Nut Cheerios, there weren’t marshmallows and colorful characters. In fact my mom was so mindful that we never drank milk and while milk was allowed on cereal, since I spent a great deal of my childhood not well, my mom went through a period of not allowing us any milk on our cereal an rather apple juice was the liquid of choice (surprisingly quite delicious on Honey Nut Cheerios I might add).
Rich in both flavor and nutrients, this Caramelized Onion and Bacon Liver Pâté makes a wonderful appetizer or sandwich spread and would both be the perfect addition to any holiday spread or even just an every day weekday treat.
Well, well, well. The time has come. Liver has made it’s way to the Tasty Yummies recipe archives. Who am I, even? Honestly, though, there is a version of me from 5 years ago that would truly never believe it possible. Yet, here we are. Just a girl in her 30s that has a mild love affair with good liver and how good that it makes her feel.
A good pâté at a restaurant, this was the first time I was able to eat liver. If you’ve never had it, pâté is a smooth mousse that is deliciously served up in small portions traditionally on crostini or crackers, garnishing pricy charcuterie boards. Liver is usually quite inexpensive to purchase from your local farmer, or a trusted market, sometimes as inexpensive as a few dollars a pound.
Liver is a highly-prized, often overlooked superfood. I find it’s a really great way to get my vitally important vitamin A, a fabulous source of B vitamins and iron, along with many crucial minerals and it even contains a not-yet-identified anti-fatigue factor. Guys, legit I have massive amounts more energy when I am eating liver, regularly. You can read more about the many, many nutritional benefits of nature’s most potent superfood here.
As if I could find a better pairing, two of my favorite foods come together in the perfect marriage, for this rich, silky, decadent treat that’s low carb, low in sugar, grain-free and vegan. The smooth fruity taste of Terra Delyssa’s organic extra virgin olive oil is the perfect compliment to super dark chocolate and in all it’s impressiveness this dessert comes together in no time.
Truth be told, I am not much of a baker. Mostly it comes from a lack of caring about most baked goods and sweets. I know you’ve heard this story before, in the nearly 8 years of Tasty Yummies. What I do love, admittedly daily, is a couple of squares of high quality super duper dark chocolate. It’s really just about all I need.
These Crispy Paleo Chicken Fingers are a grain-free peek into my childhood. Growing up in Buffalo chicken fingers were a staple, but going gluten-free and consequently paleo, I have forever been on the hunt for the perfect, crispy tenders. I have perfected my recipe over the years and I am finally sharing with you.
We all had those foods we heavily mourned over, then forever lusted after when we first went gluten-free. Being a true Buffalo girl, growing up in the land of pizza, chicken wings and epic bar food, that food for me was chicken fingers. I have no shame in admitting that. I can fully remember the day I discovered my gluten intolerance, being so sad that I would never have chicken fingers again. A loss of great proportions. That said, I literally feel like I have spent the last nearly 13 years of being gluten-free, testing, making and perfecting my chicken finger game. I take my chicken fingers very seriously.
Paleo-friendly, dairy-free and gluten-free these Grain-free Almond Butter Chocolate Chip Cookies are a total breeze to whip up and you won’t believe how few ingredients they have.
These cookies may look familiar to you, they are the star of my popular Grain-free Chocolate Chip Cookie Banana Ice Cream Sandwiches! But they are just way too solid on their own, that I felt they definitely deserved a dedicated post of their own here on TY.
In honor of #popsicleweek, I am bringing a traditional cake recipe new life with these tasty Red Velvet Pudding Pops. Of course, there’s a twist. I boosted this sweet treat with nutrient-dense whole foods, so you can have your cake and nutrients and eat it, too!
It wasn’t too long ago that I snuck a little cauliflower into some popsicles here on Tasty Yummies. I’m hoping if you tried that recipe, you still trust me and know that despite these strange ingredient combos, I will never lead you astray. It was a fun surprise to find that the cauliflower brought another level to the treat, with creaminess and also of course, nutrients. While I don’t feel that every dessert should have a veggie snuck into it, I do love the unexpected nutritional boost that this provides. And why not?
So, I am back at it again today with these Red Velvet Pudding Pops. As traditional Red Velvet Cake is simply a subtle amount of cocoa with red food coloring, it’s actually a cake flavor that has forever eluded me. I never really understood it. It’s not chocolate and the red color has nothing to do with flavor. But not too long ago I tried a gluten-free Red Velvet cupcake and I am not gonna lie. I was into it. But, ya know, it was loaded with sugar and grains. Additionally, red food dye used in baking is almost always derived from Red #40 (Allura Red) an artificial food dye. According to a CSPI report, some of the most commonly used food dyes may be linked to numerous forms of cancer, along with hyperactivity and other behavioral problems in children.1http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx The European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, but the United States has no such requirement.
References [ + ]
1. ↑ http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx
I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.
- This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
- The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
- Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
- While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy. It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
- This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
- Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.
Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.
Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!
I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.
Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.
I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.
With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…
These White Chocolate Peanut Butter Fat Bombs are a wonderful between meal bite that won’t affect blood sugar, cause the after snack crash or increase cravings. A great way to stay satiated for longer and include more healthy fats in your diet.
Yes Fat Bombs!! Sounds a little intense, huh? Fear not. Trust. These tiny little treats are magical! A simple snack, that unlike most small snackin’ bites won’t play a role in that blood sugar roller coaster that plagues so many. Fat bombs can also be a life-saver, especially if you are newly shifting to a fat-fueled or keto journey. These healthy-fat loaded powerhouses feel like an indulgent treat, but they’re packed with nourishing and satisfying fats!
If you follow me on Instagram, you have probably heard me mention a time or two that I have been experimenting with the Keto diet since the beginning of this year. The keto diet is a low carb, high fat approach to eating. I have chosen to implement this dietary change strictly from a therapeutic approach, as I continue to work to get my autoimmune form of kidney disease into remission and continue on my healing path.
I am sure you have noticed based on the recipes that I share here on TY, that over the past couple of years as I continue to tailor my diet and lifestyle to my own highly personal needs, gluten-free grains just no longer agree with me in more than very small amounts on occasion. But, in further investigating and experimenting I actually now finding that in fact it is most higher carb foods in general, grain-free or not, seem affect me quite negatively. Brain fog and bloating, sluggishness and digestive issues. Carbohydrates are quickly absorbed into the blood stream and instantly affect blood sugar causing a surge and in turn insulin production, this is the cause of those very high highs and very low lows, that we have all experienced. (ahem, hello HANGER!) It’s been very interesting to see what foods affect my body and how I am able to thrive by intuitively listening to my own body, rather than any arbitrary set of rules, and together how this has all continued to shape the choices I make and how good I am able to feel.
Ready in a flash, at 20 minutes or less, this one-pan Lemon Garlic Black Pepper Shrimp is garlicky, buttery, with a fresh, bright flavor from the lemon and just a little heat from the black peppercorns. Pair with zucchini noodles, cauliflower rice or cauliflower mash for an easy-to-make meal, perfect for a busy weeknight, but elegant enough to serve up to guests.
Since I have launched the Meal Plans Service and especially as I have continued to work one-on-one with nutrition clients, I have found myself very drawn toward creating simple, yet still fairly epic weeknight meals. Meals that ‘WOW’ without a ton of fuss. This is what I am loving creating more than nearly anything else right now. Recipes that people will actually make! Most specifically I have been loving those of the one-pan, ready-in-under-30-minutes variety. It’s been so rewarding getting the instagram notifications, on the very same day a recipe posts here on the website, that you guys are already making them. That says something and it’s the ultimate compliment.
This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience.
I have, for as long as I can remember, always loved Pad Thai. Many years ago I discovered it’s beyond easy to whip up at home. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish.
This gorgeous, vibrant Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).
Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.
Cast Iron Charred Lemon Garlic Asparagus, a simple, 10 minutes side dish, celebrating the best that Spring has to offer and one of my favorite cooking tools, my cast iron skillet!
If you couldn’t tell by now, I am more than a little bit obsessed with my cast iron skillet. That baby is ALWAYS on the stove, often with a nice layer of bacon fat, but always seasoned and ready to go.
Besides being super convenient, easy to clean and just a solid, dependable kitchen tool cast iron is also a healthier option. Choosing cast-iron pans is a great source of iron in your diet. Iron deficiency is a fairly common place issue worldwide, especially among women, some research shows 10% of American women are iron-deficient.
A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron.1https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
References [ + ]
1. ↑ https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
These Greek Gyro Meatballs aren’t your standard ground meat Greek meatballs, instead we are bringing the flavor and more importantly the texture of gyro meat. So you can skip the multiple steps and the need for delicate, thinly sliced meat and condense the work into these tasty bites!
My love for Greek food runs very very deep, you guys know this. Last year when I created, basically the best homemade gyro ever, I realized that I had been sorely missing out for basically an entire lifetime. Growing up Greek there were loads of recipes and dishes that were handed down from generation to generation, things we just always grew up eating – souvlaki, avgolemono soup, lamb meatballs, pastitsio, leg of lamb, Greek Potato Salad and that list goes on and on.
Though we all loved it very much, gyro wasn’t exactly one of those foods, it just wasn’t part of my family’s Greek food repertoire. Souvlaki was always the go to for this time of meal and if and when gyro was served, at our house, it was the store bought stuff (eeeeek over-processed, gluten-containing and not so good – so, I always passed). When I broke into the homemade gyro game, after years of being without it, it quickly became a dish that is requested every time I am home in NY visiting my family.
This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).
Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.
These Grain-free Spicy Cauliflower Fritters are an amazing way to embrace the cauliflower love, taking the cauli-rice trend to a whole new level. These versatile patties can be adapted to whatever flavor and spice blend you’d like and served with your favorite sauce, we like Chipotle Lime Aioli.
Veg based fritters have always been a favorite of mine, either as a quick bite appetizer or snack, or atop a large bed of greens as a main dish, I find them to be quick, simple, cheap and versatile. Since I have removed both grains and beans from my diet, due to my autoimmune conditions and my digestive issues, I haven’t really messed with too many veggie-based fritters, cakes and patties in recent years. But, after a recent exploration with cauliflower, which is one of my favorite, versatile, low carb, starch-like veggies – these fritters were born and they have quickly become a new fav.
These Cast Iron Crispy Chicken Thighs are insanely simple, plus ready in under 30 minutes this super crispy, crackly and epically tasty chicken is a great weeknight dinner option.
In my continued efforts to bring you more of the simple, easy dishes that I cook on the weekly here in our house, along with solid fuss-free options for those of you transitioning to a more whole food focused, real food lifestyle – today, I give you a personal favorite of ours: Cast Iron Crispy Chicken Thighs.
These crispy, crackly-skinned chicken thighs are a staple around here and with varying spices and flavors, along with your desired sides, these are a simple weeknight option that you will never tire of. Plus it’s ready in under 30 minutes.