These Instant Pot Carnitas have become a bit of a favorite around here. Especially when we’re hosting guests but also just for meal prep for busy weeks. I love that this recipe is naturally gluten-free, paleo, Whole30, keto and AIP-friendly and yet still simple and tasty-enough to serve to anyone – no matter their preferences! You can serve your Instant Pot Carnitas in lettuce cups or your favorite tortillas, over a big veggie-loaded salad or cauliflower rice and go burrito bowl-style.
I truly love recipes like this that are not only fuss-free while still being super impressive, but that also allow me to eat how I prefer while still serving my guests without any dietary restrictions, so they’ll never feel like I am pushing my “health-food” onto them. I don’t want my closest friends to decline dinner invites for fear of being served liver and sprouts! haha. It’s important to me to enjoy amazing meals with my family and friends, no matter how differently we all eat, I never want anyone to feel like like I am preachy or pushing my agenda on them. I just cook them the food that I know to be healthful and hopefully they see how simple it can be. A focus on real whole foods is truly just a solid baseline / foundation that would do everyone some good.
These super simple Dark Chocolate Matcha Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. The addition of antioxidant-rich matcha and the healthy fats practically make this treat a health food! My favorite part, for as fancy as they appear, they are ready in little to no time at all. Besides being low carb and keto, they are also paleo, gluten-free and vegan, too!
After the excitement of the Dark Chocolate Raspberry Coconut Butter Keto Cups and so many of you made them and fell in love, too so my mind has been totally swirling with other variations. So here we are, this weekend is St Patrick’s Day. A holiday I could literally give two solid poops about. Butttt, in a sea of artificially colored green foods, green beer, green bagels, soda breads, beer soaked meats and the like, I offer to you a simple, fun, natural and tasty way to get in some green. And hiiiii matcha is a superfood, friends!! (Are we sick of that word, yet?)
Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. WOOT WOOT! So basically you can have your chocolate, get in some healthy fats and become a cancer-fighting super hero all in a couple of bites. (OK, that may not be super accurate marketing, but I like the generalization)
If you don’t know, know you’ll know. The frittata is basically one of THE greatest foods. EVER. It’s so quick to make, easy, inexpensive, and it’s also the perfect vehicle for leftovers—not to mention that it’s equally delicious at breakfast, lunch, and dinner. My Leftovers Frittata is crazy versatile and highly customizable. With my formula and my tips and tricks, I can guarantee this will be a staple food in your house in no time. It’s as great for simple weekly meal prep as it is an impressive option when you host brunch.
Frittatas are omelette meets crustless quiche made from eggs and any other ingredients and seasonings that you want to add. With all the possibilities on this Leftovers Frittata recipe, you’ll never ever get bored and with my easy method and simple tips, you’ll become a leftovers frittata pro in no time.
The versatility of a leftovers frittata makes it a must for your weekly meal planning and meal prep. It can be eaten cold, room temperature or steamy warm and the possibilities for the add-ins are truly endless and you guys know how I feel about recipes that offer you tons of wiggle room to get creative and to make it work for you and your needs. I find when I make a weekend brunch frittata or even just the frittatas I make as meal prep for the week – they are always an amazing opportunity to do a little fridge clean-out and to use up some of those leftovers that have become stragglers.
Listen though, we need to have a little talk. A poorly-made frittata is just a straight-up tragedy. We’ve all had a less-than-stellar frittata. You know the ones; spongey, flavorless, bland and dry. I want to make sure you avoid this horrible fate, because no one should ever have to endure this – I wouldn’t wish this on my worst enemy.
Easy Instant Pot Shredded Chicken is a meal prep staple and this simple, no-fail recipe is super versatile, too. Shredded Chicken is an easy, healthy protein that you can add to salads and veggie bowls, burritos, enchiladas, tacos, wraps, sandwiches, omelettes or scrambles. Add your shredded chicken to your favorite soup, stew or stir fry. It’s a great addition to cauliflower fried rice or breakfast egg bites. Serve over rice (or cauli-rice) or pasta (or zoodles), or simply add your favorite mayo and make a quick chicken salad for lunches or quick meals.
Like my shredded beef recipe, this Instant Pot Shredded Chicken is a meal prep and meal planning super-star staple in our house and for so many of my clients. Of course if you don’t have an Instant Pot or pressure cooker, you can also easily make this in the slow cooker, I included those directions below. I personally find the Instant Pot brings the best results, the meat is always moist (yuck, I hate that word) and ready in a jiffy. You can even make your Instant Pot Shredded Chicken from chicken thighs, or a mix of chicken thighs and chicken breasts.
See all my tips and recipe suggestions below, to make this a weekly staple food you can always have on hand. Cook once and eat LOTS – a great way to stay planned out, to feel less overwhelmed at mealtime and ultimately successful with your health goals.
This comforting Hot and Sour Soup is a perfect, soothing and healing winter meal. Whether you are fighting off a bug or just looking to have a cozy and quick bowl. Ready in barely about 15-minutes, this soup is paleo, gluten-free, whole30 and keto / low-carb compliant with options for vegetarian and low FODMAP.
Despite my efforts to fight off illness this winter, (dang there is just SO much going around) and despite taking on all of my holistic and natural approaches to protect and boost my immune function – earlier this month I got a cold! Booo.
The good news is that all of my constant hard work caring for my immune system was not for nothing, it was a very quick and fairly benign little cold, thankfully. Shortest cold I have ever had, to be exact. A day and a half, really. After two days in the hot desert in Joshua Tree and Palm Springs and coming home immediately to teach a sunrise yoga class to 60 people, outside in 45ºF weather, barefoot in wet grass, in a tank top, I kinda put my body through the ringer and it finally hit it’s limit. A little sniffly nose, a few sneezes and more than anything, a very fatigued body – that I could tell was fighting hard and I finally had to succumb to it. So, I allowed myself the time and space to just rest and relax and to fight off whatever it was working hard to keep at bay, 2 days of chillin’. I continued on my protocol of protecting my body, I took my elderberry syrup several times a day, zinc, vitamin C, oregano oil and all my other witchy remedies, and I was back to myself in no time. What a win. Truly.
These 5-ingredient Dark Chocolate Raspberry Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. My favorite part, for as fancy as they appear, they are ready in no time at all. Besides being low carb and keto are also paleo, gluten-free and vegan, too!
You guys know I am not much of a sweets person. It’s just not really my thing. It’s rare I am dreaming up new and clever ways to recreate treats to be more healthful, because for me, as long as I have a bar of super dark chocolate in the fridge, freezer and/or pantry (what can I say, I like my chocolate at different temps for different reasons) – I am a happy lady.
I’ve especially found since I’ve been eating keto for the last year +, my taste for sweets has basically diminished completely. But my love for chocolate will never waiver. Read the rest of this entry »
keto recipes keto meals weeknight meals low carb recipes keto dinner recipes low carb dinner recipes
For those of you venturing into the world of low carb eating or the ketogenic diet, I want you to know that weeknight meals can be easy breezy and super simple. I’ve got you covered with a long list of easy low carb / keto dinner recipes perfect for your busy weeknights. So, grab your favorite low carb side dish like cauliflower rice, roasted veggies, greens, zucchini noodles or a big f*cking salad with your favorite homemade salad dressing. If you don’t eat low carb or keto, I can guarantee you’ll find something here, too. These recipes are simple to make, fuss-free, real food focused meals, perfect for everyone!
Need some quick keto recipes for dinner tonight? This amazing round up of low carb / keto recipes for weeknight meals will have you covered for many weeks to come, so you can spend less time cooking and more time enjoying your evenings. Bonus: everything is paleo-friendly, gluten-free and dairy-free friendly and most are Whole30.
No matter how you approach your diet and eating, I think we can all agree the best meals are the ones that we actually enjoy to make and continue to come back to, time and time again. Truly some of my favorite dinner recipes, keto or not, are the simplest ones. One pot, or one pan, sheet pans, crock pots and instant pots, 5 ingredients or less, ready in under 30 minutes. I find easy weeknight meals to be fun to develop and create, but even more I love sharing these with all of you, especially because I love knowing that you are actually going to make them.
Since I started the ketogenic diet in January 2017, I have been enjoying getting creative with my meals and discovering simpler ways to make delicious weeknight eats without all the fuss. I have also personally been seeing wonderful results, both in my health, my athletic performance and the cognitive effects have been amazing. While I know the keto diet isn’t necessarily the catch-all answer or the proper dietary approach for ALL, I don’t believe there is ANY one diet is the perfect one-size-fits-all hat that will work for all – I do know that I have been contacted by so many of you who you’ve found great success in this style of eating looking for more recipe ideas. So, I wanted to support those of you following a ketogenic diet and offer a robust resource for easy keto recipes for weeknight meals, for those that are eating a low carb diet.
With a list of keto-friendly recipes from here on Tasty Yummies plus a bunch from some of my favorite bloggers around the web, we’ve got you covered.
Whether it’s for game day or just a random Thursday, this Paleo Instant Pot Buffalo Chicken Soup brings the classic flavors of Buffalo Chicken wings, in a cozy, comforting soup. Ready in no time in the Instant Pot, it can also be made in the slow cooker or on the stove top. It’s also Whole30 and Keto compliant.
You guys know that my Buffalo roots run deep! I don’t mess around when it comes to Buffalo-inspired food, especially not Buffalo Chicken Food. See also: Buffalo Chicken Sweet Potato Sliders, Buffalo Style Loaded Sweet Potato Fries, Grilled Buffalo Wings, Buffalo Chicken Fingers! I told you, this love affair runs deep and I have no plans of ending things! Clearly, even after 5 years in Southern California – you can take the girl out of Buffalo, but you can’t take the Buffalo out of the girl.
Paleo Cincinnati Chili a classic American recipe that can be served up a variety of ways to please all. Paleo, primal, gluten-free, keto / low carb, whole30! Traditionally it gets served over spaghetti, with onions, cheese and beans, I offer all of the toppings as options to my guests but serve mine simply with the white onions. BOOM Paleo Cincinnati Chili, just like that. This is total comfort food, perfect for Super Bowl hangs or wintery weekend meals. I also include instructions for Instant Pot Pressure Cooker and a Slow Cooker if you’d prefer to make either of those ways.
With a husband hailing from Louisville, Kentucky (not too far from Cincinnati) and several close friends here in Southern California with Cincinnati roots, this is a recipe I have perfected over many years. It’s now requested often here at our place – it’s become a bit of a staple when some of our friends come for dinner.
I can still recall the first time I ever had Cincinnati Chili. It was 1988. Super Bowl XXIII. My dad always LOVED making food inspired by the teams in the final big game. Love some good themed food! The Bengals were playing the San Francisco 49ers. I honestly can’t recall exactly what he made that was SF-inspired. If my memory serves me, I think he we went with a Rice-A-Roni inspired dish. Cleary whatever it was it didn’t make nearly the impact that the Cincinnati Chili did. He made this chili and I remember loving it.
These Greek Lamb and Cabbage Bowls are a simple one-pot weeknight paleo meal, ready in about 15- 20 minutes and loaded with so much Greek-inspired flavor. If you aren’t into lamb, swap in grass-fed ground beef instead, it’s just as delicious.
Most of our favorite weeknight meals aren’t at all glamorous or photo-worthy, many aren’t pretty and often times they are just dishes that I have made up on a whim with what I have on hand and flavors I love, and can be ready quickly. Some become one time things, others become staples. This dish is exactly that.
Born from the flavors I love so much in Pastistio, one of my most favorite classic, Greek comfort foods, these Greek Lamb and Cabbage Bowls have a subtle amount of tomato kissed with cinnamon and a hint of nutmeg. Such an amazing pairing of flavors and truly my version of comfort food. The cabbage makes this a really nice one-pot meal with veggies included. I have also swapped in spinach or other greens for the cabbage in the past.
These low-carb Keto Biscuits have become a bit of a staple around here. A bit of a legend, if you will. While I’ve personally been eating keto since January 2017, for therapeutic reasons while I seek to get my autoimmune disease into total remission, hubby isn’t necessarily exclusively low-carb all the time – so I am always working on recipes that will please us both.
I created these delicious Keto Biscuits for my Paleo Biscuits and Gravy Recipe, which also happens to be keto/low-carb, as well. That recipe is already a hit with so many of you, but also a lot of you have simply made just the biscuits just on their own, for epic breakfast sandwiches topped with fried eggs and some sausage or bacon. It’s a favorite around here, for sure. So, I felt these perfect little Keto Biscuits deserved their own recipe post.
These low carb biscuits are a really great way to switch up breakfast and get those classic egg sandwich vibes I feel like you might be craving. I know I crave an epic breakfast sando, now and then. Beyond breakfast sandwiches, or a side to a comforting bowl of soup, these Low Carb Keto Biscuits are lovely toasted up and slathered with a little grass-fed butter or homemade ghee, maybe a drizzle or honey and a sprinkle of cinnamon, or just give them a spread with your favorite nut butter or maybe even coconut butter. For a sweeter treat, you can also top your Keto Biscuits with chia seed jam or honey sweetened marmalade. (obviously this won’t be quite as low carb) Shoot, guys, I feel like you could also smash a fabulous grass-fed burger into your face with one of these biscuits. Just sayin’.
One of our favorite go-to weeknight meals, this Easy Paleo Cauliflower Fried Rice comes together in just about 15-20 minutes, start to finish. Plus, it’s great for a solid fridge clean out, when you’ve got a bunch of rogue veggies and a little quick-cooking or leftover protein.
We all know that part of having food allergies, intolerances and restrictions on your diet (whatever the reason – choice or not) can be cause for many food funerals. You know what I’m talking about, having to mourn the loss of our favorite foods, dishes from a lifetime before you truly recognized what makes you feel bad and what makes you feel good. You can just go ahead and toss in certain restaurants and basically all of the best take-out into that list too, especially if you have a true intolerance or food allergy.
We can’t deny it however, takeout, as a concept, it’s rad. It’s quick and easy, usually pretty dang delicious and there’s little thought (and clean-up) required. But here’s the reality of takeout, it’s generally overpriced for the quality, they often use sketchy oils and can contain hidden ingredients/contamination that some of us may be allergic/intolerant/reactive to. For most of us, takeout will leave us feeling pretty gross. Problem solved: My super versatile Quick Paleo Cauliflower Fried Rice is so darn delicious, it’s a breeze to whip up, ready in about 15 and it’s so so much better for you. Win-win-win.
This Paleo Smoked Salmon Dip has become synonymous with party invites for me. Ready in about 5 minutes, with just 4 ingredients, it’s fuss-free at it’s finest. I make with a dairy-free cream cheese, but you can also make with regular cream cheese, as well.
This Paleo Smoked Salmon Dip has turned into a bit of a mainstay this holiday season, for me. I’ve literally brought it to every party, event and dinner, from prior to Thanksgiving and including the holiday straight through Christmas and you can bet this is going to be part of our New Year’s Eve celebrations, too.
With the classic flavors of smoked salmon with cream cheese, with a couple of additional ingredients to maximize the punch of taste, this is a must for parties and it’ll impress even the non-paleo folks, as well.
Traditional southern comfort food, these Paleo Biscuits and Gravy are an updated version of a classic recipe. A simple-to-make low-carb biscuit gets loaded up with this tasty, rich, homemade dairy-free and grain-free sausage gravy. A delicious, healthier, low-carb breakfast – it’s an especially perfect option for your holiday brunch!
There’s something about the holidays that really amps up my wants and urges to feed people. To give them the foods that bring them comfort and the meals that incite family, tradition and love. Nourishing people is how I show love.
Cozy, thoughtfully prepared dishes made with love reminds us of where we’re from, of the people we love the most and of times where we are more content.
Making your own Chai Concentrate at home means you can make this warming spiced tea to suit your exact personal tastes and it’s far easier than you might think. Make sweetened or unsweetened and adjust the spices to your personal taste. Use any milk or non-dairy substitute you like and serve it hot or over ice.
Homemade Chai Concentrate. This recipe is nearly 7 years old, at this point, and it’s still a major favorite of mine. It’s so so easy to make and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness, if any at all. I personally find the packaged chai concentrates from the grocery store and at most coffee shops to really lack that nice spiced flavor I love and many times they are just far too sweet for me. Most are loaded with preservatives and other less than desirable ingredients. Why though?
Chai is one of my favorite, comforting drinks to cozy up with, especially in the colder months. Plus, with the holidays upon us, it’s important to note that this is the perfect thoughtful handmade gift to bottle up and give to your chai-loving friends. Package with a cute label (FREE download included below for my printable labels you can easily customize) or label and enjoy the smiles and praise.
This Paleo Matcha White Hot Chocolate is a cozy, winter dream come true. Frothy, luscious white hot chocolate meets a classic rejuvenating matcha latte, with all kinds of nutritious, superfood goodness you can feel good about – from antioxidants to healthy fats plus healing, immune-boosting, gut-healing collagen. The maple-sweetened paleo matcha marshmallows on top, those are totally optional, but listen – don’t be stupid!
This Matcha White Hot Chocolate is practically a superfood tonic disguised as a treat! First and most importantly, this delightful, healthful treat features Vital Proteins brand new Matcha Collagen. Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. The matcha is combined with high-quality grass-fed collagen which promotes bone, joint, and skin and digestive health. Collagen is the most abundant protein in the body and is responsible for supporting, healing and sealing the gut plus maintenance of healthy connective tissues, such as bones, joints, skin, hair, and nails. Read more about the benefits of collagen here.
Infused Olive Oils make really great and beautiful gifts for the food lovers in your life! They are also great to have on hand in your own kitchen for your own cooking adventures. The flavor possibilities are endless and it is truly a fun and unique gift.
There are lots of great options for simple homemade gifts here on TY: Healthier Hot Cocoa Mix, Homemade Chocolate Bark, Paleo Chocolate Chip Cookie Mix in a Jar, DIY homemade Vanilla Extract, Essential Oil Holiday Room Sprays, Crock Pot Pumpkin Butter, Coconut Butter, Nut Butters, Candy Cane Hot Cocoa Mix, Chai Concentrate, just to name a few of my favorites.
A handmade gift, made with love, packaged up sweetly with beautiful custom labels and a thoughtful note, to me, is what the season is all about. Sharing something you created with your own two hands, especially for the person receiving it.
There are so many various ways you can infuse olive oil and there are just as many posts floating around the web telling us about them. Some heat the oil, while others just throw it all together in the bottle and call it a day, some leave in the ingredients in, others strain them out before bottling. I have done a lot of reading and no matter what method you choose, there are a few concerns we have to take into account when making infused olive oils.
This Dairy-free Eggnog is creamy, rich, frothy and can be made with or without alcohol for a delicious holiday treat!
Holiday traditions of the edible and drinkable persuasion, those are as powerful and important as any others. But the traditional, seasonal foods of today, they pale in comparison to those our grandparents enjoyed. Store bought eggnog is generally loaded with tons of sugar and corn syrup, artificial flavors, pasteurized and denatured dairy, theres gums and other stabilizers and who knows what else. Even the vegan nogs at the store, the amount of sugar in there is just insanity and there’s so much non-food products hidden within. For me, it’s just not worth it, even if just once a year, especially when you can make your own and kill it!
While I prefer to avoid most dairy and have developed a pretty solid vegan eggnog recipe in the past, I realized recently that I was shorting myself on a pretty rad eggnog experience by skipping out on the eggs. Like, why was I doing that? I mean, after all, it wasn’t called “cashewnog” for the last however many decades. Why had it never dawned on me to meet in the middle with my nog, drop the dairy, keep the eggs, sweeten accordingly.
This homemade dairy-free eggnog has the same creamy, richness of a traditional eggnog, with a really, nice, light frothiness that I prefer to a super duper, heavy cream-loaded nog. Thanks to the separated yolks and whites (inspired by this recipe), it’s simple to make but the texture is perfect every time. It’s the perfect balance of creamy and frothy. This is a really solid base recipe and from here you can play with spices and flavorings. Try a Bourbon Maple version, or maybe a Pumpkin Spiced rendition, add in some pumpkin puree and pie spice, maybe cinnamon liquor in the mix. Or Gingersnap inspired with a little molasses and ginger or gingersnap liquor.
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.
These Mini Frittata Egg Bites are a wonderful, easy-to-make, one-bite breakfast treat that is perfect for entertaining, great for the holidays, light, simple and super, duper customizable. Read on for lots of flavor options.
One of the perks of this strange career path I have embarked on, is the incredible experiences and opportunities to understand and investigate our food further. I consider it a great blessing that I am able to get behind the scenes and truly see where our food is coming from – as this is of high importance to me, to learn, to educate myself and to share with all of you, to hopefully empower you with the knowledge to make the best choices for your family.
To boil it down quite simply, first, personally I want my food to be nutrient-dense and second, I want it to be bullsh*t free! As a long supporter of Vital Farms I was beyond honored when they asked if I would come to Missouri to tour some of their farms, to meet the growers and most importantly to see how their Girls on Grass live, the pastures they graze on and a peek behind the scenes at how they run things.
I am beyond excited to share that everything this company boasts if truly a reality. No BS! Right down to Stuart, the farmer featured in their incredible new campaign, he’s a real farmer, with Vital Farms. I spent the afternoon on his farm. Across the board on all of Vital Farms’ farms, the beautiful hens are raised under humane conditions and they have time on pasture, daily, each bird getting a minimum of 108sqft of pasture to roam (compared to less than 1 foot that a cage-free hen gets or the 2sqft that a free-range hen receives).