Tag Archives: low carb

  1. Cassava Flour Paleo Brownies {nut-free, gluten-free, grain-free, dairy-free}

    These Cassava Flour Paleo Brownies are allergen-friendly being nut-free, gluten and grain free, refined sugar-free along with dairy-free. These fudgy, rich brownies feature both cacao powder and melted dark chocolate you are gonna love these rich, ooey gooey, chewy grain-free paleo brownies!!

    Cassava Flour Paleo Brownies {nut-free, gluten-free, grain-free, dairy-free}

    Cassava Flour Paleo Brownies {nut-free, gluten-free, grain-free, dairy-free}

    Are you a brownie lover? I wasn’t growing up, but I sure am now! I LOVE a dark chocolate, fudgy, double chocolate chip brownie. Growing up my mom never made desserts from scratch. It was always a boxed brownie mix with water, eggs, and vegetable oil. There is nothing wrong with that if it’s your jam but learning more about nutrition and the value that ingredients can provide in terms of nutrients, I wanted to make a healthier version. This is a simple recipe that is allergen-friendly and more importantly delicious!  Once I realized that I don’t enjoy the overly sweet brownie recipes, I started testing with different sugars, different types of chocolate, and flour alternatives.

    Who would have thought that all purpose flour, almond flour, and cassava flour would yield such different results! The major concern for me was it needed to be gluten-free. The second concern was the amount of sugar. I really don’t do well with a lot of sugar, buttttt if you want a brownie, you need sugar to get that crinkly top. So, you will see 1 full cup of coconut sugar in this recipe but overall, it is what completes this brownie. You can always remove some of the sugar, just remember that altering the recipe will yield different results.  

    Cassava Flour Paleo Brownies {nut-free, gluten-free, grain-free, dairy-free}

    Good news for you we have our very own Tasty Yummies Raw Organic Coconut Sugar! One of the other positives for using coconut sugar is that it has been shown to have a lower glycemic index. What does that mean? It means that coconut sugar has been shown in some studies to have less of an impact on your blood sugar. It may help with not getting or feeling that sugar rush and then a crash twenty minutes later. Everyone has a different reaction to sugar, but with using a sugar that is less processed can be more beneficial than using refined sugars.  

    Read the rest of this entry »

  2. Roasted Red Pepper and Goat Cheese Chicken Meatballs {Gluten-free, Grain-free, Keto options for Dairy-free)

    These Roasted Red Pepper and Goat Cheese Chicken Meatballs are the perfect, easy-to-make protein you can batch prep / make in bulk and use throughout the week a variety of different delicious ways. With so much versatility and being gluten and grain-free, keto-friendly and very easy to make dairy-free these will definitely become a staple for your family!

    Roasted Pepper and Goat Cheese Chicken Meatballs {Gluten Free, Grain-free, Keto with options for Dairy Free & Whole30}

    Roasted Pepper and Goat Cheese Chicken Meatballs {Gluten Free, Grain-free, Keto with options for Dairy Free & Whole30}

    Meal prepping has been making life so much easier lately. I’m not a person who can eat the same thing three or four days in a row. I need variety! Also, as the seasons are changing, I’ve been craving some lighter foods and lots of vegetables. I’m not sure where my original inspiration came for these Roasted Red Pepper and Goat Cheese Chicken Meatballs, but I am glad that vision came and I think you are going to love this new recipe! 

    Read the rest of this entry »

  3. No Waste Broccoli Avocado Soup {gluten-free, paleo, Whole30, keto, options for vegan}

    This No Waste Broccoli Avocado Soup is not only a delicious, hearty, colorful, nutrient-dense and comforting meal in a bowl, but it’s also an incredible way to limit waste in your kitchen!! Read on to learn how to make this thoughtful soup plus lots of variations for the recipe to make it suit your personal dietary preferences, from vegan to keto, paleo and Whole30, etc

     

    This post and recipe were created in partnership with California Avocados. I am proud to work with brands that care about the health of their consumers and the planet. As always, all opinions, ideas and text are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

    No Waste Broccoli Avocado Soup {gluten-free, paleo, Whole30, keto, options for vegan}

    No Waste Broccoli Avocado Soup {gluten-free, paleo, Whole30, keto, options for vegan}

    In my opinion, as a self-proclaimed soup-a-holic, the secret to any good, comforting soup, is lots of flavor, the perfect texture, loads of color and tons of nutrients! This delicious No Waste Broccoli Avocado soup features all of that and more. It is reminiscent of a classic, creamy broccoli cheddar soup but without the dairy and this bonus we limit kitchen waste by utilizing the entire head of broccoli – yes the stems and all. Plus I share a few other tricks for making the most out of the food in your kitchen, to limit waste and limit your footprint!

    No Waste Broccoli Avocado Soup {gluten-free, paleo, Whole30, keto, options for vegan}

    How to Make a No Waste Soup

    Did you know that the food in your kitchen that you throw into the garbage, whether uneaten, scraps, leftovers or spoiled, it goes directly to landfill and it doesn’t just compost down to nothingness with ease as you might assume it would as organic matter. 

    A really sad stat that I learned after watching the documentary Wasted! The Story of Food Waste probably over 2 years ago now: One third of all food that’s produced is never eaten. In the United States, that statistic jumps to 40% of all food—of which 90% will end up in landfills. That shouldn’t be so bad, it’s compostable, right? Think again. As the film points out, a head of lettuce, alone, which most people assume would decompose relatively quickly, will take 25 years to decompose in a landfill. Read that again, it takes 25 years for a head of lettuce to decompose when it’s trapped in a landfill.

    Without access to oxygen, since it’s all piled on top and buried under other garbage, many of the most common foods like a head of lettuce or other random veggies can take upwards of 25 years or longer to decompose!

    With so many people struggling with food scarcity and food accessibility, it’s down right angering to think about how much food is wasted in our country, let alone considering the people who dedicate their lives and all of their energy to growing that food, transporting that food and the energy and resources required to maintain the land to grow all that food and more.

    How can you help? You can implement a composting system in your home or look into neighborhood or city composting in your community or even more importantly you can limit your food waste in your kitchen by utilizing as much of the food you but or grow that you can, from proper storage, to only buying what you need, to cooking from root to leaf and throwing out as little as possible!
    Read the rest of this entry »

  4. California Cobb Mason Jar Salad with Green Goddess Dressing {gluten-free, keto, paleo + Whole30 options}

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

     

    California Cobb Mason Jar Salad with Green Goddess Dressing

    California is known for so many incredible things, these California Cobb Mason Jars Salads with Green Goddess Dressing featuring California Avocados essentially combines them all in one easy-to-make, on-the-go meal!

    Summer in California looks a lot different this year, but we are making the most of the current situation and of course, all the incredible goodness that California always has to offer us.

    We’ve gotten quite creative with our time outside of the house this summer, including our date nights. Weekends used to mean heading to a new restaurant, somewhere we could feel pampered, explore a new neighborhood and have a true California experience. In recent months, we have been taking drives to the ocean, picking a new beach each week, grabbing take out from our favorite local, farm-to-table restaurants, supporting California farmers and purveyors or just making and taking our own meals to-go!!

    We are always celebrating the goodness that California offers from amazing produce and signature flavors in classic recipes to the best dang views and outdoor living there is!

    One of my most favorite classic California creations is the California Cobb Salad. I am not quite sure where this iconic salad originated but today I am sharing a fun new twist so you can take it up a notch and make it portable.

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    California Cobb Salad

    A classic California Cobb salad featuring chicken, bacon, California avocado, hard boiled egg, blue cheese crumbles and various fresh produce like lettuce and tomatoes, usually lined up and arranged beautifully in a rainbow presentation.

    Here’s the thing about a Cobb salad, you can really make it your own. Add some red onions or cucumbers, maybe some chickpeas. Add in spinach, kale or arugula for more dark leafy greens. Swap out the blue cheese for more avocado. As for the dressing, there are many variations you will find here, as well, from ranch to blue cheese dressing or even a simple balsamic vinaigrettes – but today, since we are celebrating California this California Avocado Green Goddess Dressing felt very apropos to celebrate one of California’s greatest gifts, the avocado!

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    California Avocado Green Goddess Dressing

    This simple-to-make creamy green goddess dressing is THE perfect compliment to this California-inspired salad. From it’s vibrant color to the fresh, bright flavor and rich, creamy goodness. This makes more than what you need for two large mason jar salads, but keep it on hand for dipping fresh veggies, throw it over any salad or grilled veggies, over eggs, etc.

     

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    How to Make California Cobb Salad in a Jar:

    Creating and serving a salad in a jar is a game-changer for summer eats, especially on-the-go. Picnics and beach trips may not be as abundant but we’ve been maximizing our date nights with grabbing food and driving to the beach in LA for what I will venture to call the finest oceanside dining, from the luxury of our own car.

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    When creating mason jar salads here are a few simple tips to make the best salad experience possible – meaning NO sad, soggy lettuce:

    1. Start with your dressing at the bottom, anywhere from 1-4 tablespoons of dressing, depending on how much you like and how large the salad is. By keeping the dressing at the bottom you’ll prevent the lettuce and other ingredients from getting mushy.
    2. Continue to layer your mason jar salad by adding any hard veggies and fruits. I find adding tomatoes at the bottom right after the dressing helps to keep any excess water from the tomatoes away from the other ingredients.
    3. Next add your proteins.
    4. Layer any soft veggies or fruit (like avocados) mid-jar or just right before the greens.
    5. Add the blue cheese at any point in the middle, if using.
    6. Finally, add the salad greens. Salad greens such as lettuce have to always be on top to avoid them getting soggy or wilted.

    By finishing with the lettuce or greens last you can squeeze in as much as you can fit into the jar. With the greens being on top, when you turn the jar over to empty it out, you create a bed of greens.

    Mason Jar Salads are the Perfect On-the-Go Meal

    With how these salads are stored, you can make it up to a day head and just grab and go. Bringing a plate and some forks along for the ride. Most people assume you eat a mason jar salad straight from the jar… NOPE! That wouldn’t be very fun or easy.

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    How Do You Eat a Mason Jar Salad?

    Well, when you are ready to eat the mason jar salad, just…

    1. remove the cap to the mason jar;
    2. if there is room in the jar, give the mason jar salad a really shake to mix the dressing with the rest of the ingredients;
    3. either way just shake the salad into a bowl or a large plate as you pour all the ingredients out;
    4. toss as needed to combine.

    Enjoy!!

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    How Long Will a Mason Jar Salad Last?

    Most mason jar salads will last up to 5 days, if stored properly, so feel free to make ahead or even use this method for meal prepping for the week.  

    Be sure the lid is screwed on tightly so it’s sealed and store in the fridge. 

    Great for on-the-go lunches if you are heading to work, the perfect park lunch if you need a break from working from home or a fun date night beach-side dinner.

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

     

    California Cobb Mason Jar Salad with Green Goddess Dressing {gluten-free, keto, paleo + Whole30 options}

    gluten-free, grain-free, nut-free, keto, options for Whole30, paleo, dairy-free
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 2 -4 servings

    Ingredients 

    • 2-8 tablespoons California Avocado Green Goddess Dressing, see recipe below
    • 1 pint grape or cherry tomatoes, halved
    • 2 to 4 hard boiled eggs
    • 6 to 8 oz of cooked chicken, shredded, cubed, etc
    • 1 California Avocado, cut into cubes
    • 2-4 oz crumbled blue cheese
    • 6 pieces of cooked bacon, crumbled or roughly chopped
    • 4 cups+ of salad greens, I used little gem lettuce, because it was local and in season

    Instructions

    • Make sure your two wide-mouth mason jars are clean and dry.
    • Add 1-4 tablespoons of California Avocado Green Goddess Dressing to the bottom each jar. (it’s your preference for how much dressing you like and how many ingredients there are). These keeps the other ingredients from getting soft or mushy.
    • Diving the ingredients between the two jars, begin layering the ingredients, in the order listed above.
    • Tomatoes, then eggs, chicken, avocado, cheese, bacon, then lettuce.
    • When you get to the lettuce, ass as much as you can squeeze into the jar, feel free to gently press down to make enough room for the greens.
    • When you are ready to eat your California Cobb Mason Jar Salad unscrew the lid and shake the contents out into a bowl or plate. Toss everything well to combine, as needed so everything is coated in the dressing and the ingredients are well dispersed.

    Notes

    Anything listed above typically found in a Classic Cobb is obviously optional. Feel free to add your favorite salad ingredient, like cucumber, red onion, radish, chickpeas, a different cheese, your favorite lettuce or other greens – you can make these Mason Jar Cobb Salads your own!!

     

    California Cobb Mason Jars Salad with Green Goddess Dressing {gluten-free, keto}

    Green Goddess Dressing {gluten-free, keto, paleo + Whole30}

    gluten-free, paleo, keto, whole30
    Print Pin Rate

    Ingredients 

    • 1 large ripe California avocado
    • 1 cup packed fresh parsley, stems removed
    • ¼ cup extra virgin olive oil
    • ¼ cup water, more or less as needed for desired thickness
    • 3 tablespoons avocado oil mayo
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon white wine vinegar, or apple cider vinegar
    • 1 large garlic clove, or 1 very small shallot
    • 3 tablespoons avocado oil mayo
    • sea salt and pepper to taste

    Instructions

    • Add all of the ingredients to a high speed blender or small food processor. Pulse a few times then blend until well incorporated and super creamy. Add more water as needed to reach your desired consistency.

    Notes

    You can use half basil and half parsley, if you’d like
    Add a small jalapeño (seeds and ribs removed) or red pepper flakes for a little heat
    Use a vegan mayo to avoid eggs, as needed

     

     

    This post is sponsored by the California Avocado Commission but all opinions are my own.

     

  5. California Avocado Ranch Chicken Salad

    This creamy rich, California Avocado ranch chicken salad recipe is a delicious, easy, everyday dairy-free recipe, it is also Paleo, Keto and Whole30 compliant!

    California Avocado Ranch Chicken Salad

    California Avocado Ranch Chicken Salad

    When it comes to easy meals on the go, for me, it always starts with quality protein and healthy fat. A meal that starts with these two staple macronutrients means more balanced blood sugar, adequate satiation and satisfaction levels and less of a need for all day snacking.

    Whether you follow a paleo approach to your eating, keto or low carb, if you are simply focusing on a balance nutrient-dense, whole foods diet, this simple recipe can be made with leftover batch prepped shredded chicken or a roasted or rotisserie chicken and it’s great for prepping ahead for the week for easy quick lunches or even a quick breakfast option.

    Serve on top of your favorite greens in California Avocado boats, on your favorite toasts or with crackers, however you want to enjoy it.

    California Avocado Ranch Chicken Salad

    We love chicken salads for easy, fast meals. Most weeks I prep a few pounds of shredded chicken in the Instant Pot or we grab a rotisserie chicken at the market, this makes for fast meals and lots of versatility.  You can also buy pre-cooked chicken, or make shredded chicken in a slow cooker with enough chicken broth to cover and cook it for 4 hours on low.

    California Avocado Ranch Chicken Salad

    This California Avocado Ranch Chicken Salad features my easy-to-make, dairy-free avocado ranch dressing with California Avocados as the star of the show, bringing rich, creamy goodness without dairy or eggs. Best part, you can use this amazing California Avocado ranch dressing here in the chicken salad, or whip it up quickly and thin it out a bit to dress your favorite salad or leave it on the thicker side for a delicious dip for fresh veggies.

    I love how quickly this can get put together with minimal ingredients and so much satiating and flavorful goodness.

    California Avocado Ranch Chicken Salad

     

    California Avocado Ranch Dressing

    gluten-free, dairy-free, paleo, egg-free, nut-free, whole30, keto, AIP
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Ingredients 

    • makes approx. 8oz dressing
    • 1 Fresh California Avocado, seeded
    • ¼ - ⅓ cup unsweetened non-dairy milk*
    • 1 tablespoon lemon juice
    • 1 teaspoon chives
    • ½ teaspoon dried dill
    • ½ teaspoon garlic
    • ½ teaspoon onion
    • ½ teaspoon sea salt
    • Black pepper, to taste

    Instructions

    • Add all the ingredients to a food process or the butcher of a high speed blender. Start with the 1/4 cup of non-dairy milk, continuing to add more as needed to reach your desired consistency, you may want to add upwards of 1/2 cup for a thinner dressing. You can also use a hand-held immersion blender.
    • Cover and refrigerate; eat within 3-5 days.

    Notes

    Recipe notes:
    Add as much non-dairy milk or water to thin to your desired consistency
    You can use fresh herbs in place of dried, I recommend approximately 1 tablespoon of each of the herbs. 1 small clove of garlic and 2 tablespoons fresh onion
    Depending on your dietary preferences, to make your California Avocado Ranch dressing creamy like a traditional ranch dressing you can also add in 1/4 cup greek yogurt or 1/4 cup avocado oil mayonnaise

    California Avocado Ranch Chicken Salad

    California Avocado Ranch Chicken Salad

    gluten-free, dairy-free, egg-free, nut-free, paleo, Whole30, Keto, AIP
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients 

    • 2 cups cooked chicken, shredded or diced, chilled
    • ¼ cup diced celery
    • ¼ cup dice red onion
    • ¾ cup California avocado ranch dressing, more or less to taste
    • Salt and pepper, to taste

    Instructions

    • Add the chicken, celery and onion to a medium mixing bowl. Add desired amount of avocado ranch and mix well. Refrigerate until ready to eat. Serve in California Avocado, on toast, over a salad or enjoy as is.
    • Refrigerate, eat within 3-5 days.

     

    This post is sponsored by the California Avocado Commission but all opinions are my own.

  6. 3-Ingredient Dark Chocolate California Avocado Truffles

    3-Ingredient Dark Chocolate California Avocado Truffles

    3-Ingredient Dark Chocolate California Avocado Truffles

    3-Ingredient Dark Chocolate California Avocado Truffles

    These decadent and delicious Dark Chocolate California Avocado Truffles can be made with just 3 simple ingredients. Plus, with the added bonus of the avocado you get all the amazing nutritious goodness of one of my favorite functional foods. 

    Rather than heavy cream or butter you’d usually find in a traditional chocolate truffle recipe,  avocado steps in and takes this simple recipe up a notch. Best part, you don’t even taste the avocado, all you taste is the rich dark chocolate, but it gives the truffles a decadent, creamy texture and it takes your dessert to the next level. Read the rest of this entry »

  7. Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    I try very hard to not play favorites with foods, but that’s a lot easier than it sounds. I will always have favorites, not just from a a flavor standpoint, of course there are foods that hold emotional attachments, memories and traditions and as a Holistic Nutritionist, there is a great long list foods I also really love from a functional perspective.

    Avocados are one of my favorites that cross all three. There is not a week that goes by that we don’t have avocados available in our home. Besides being totally obsessed with how they taste and how versatile they are, they can go from savory to sweet, with ease, I also love what a functional and healthful food avocados are.

    With nearly 20 essential vitamins and nutrients avocado are also a good source of fiber and folate, potassium, vitamin E and B vitamins. As well, as a source of healthy fats, avocados they play a vital role in a balanced, nutrient-dense diet and health fats essentially work as a nutrient-booster enabling fat soluble nutrients in foods eaten alongside the avocado, to become more assimilated and absorbed, nutrients like vitamins A, D, E and K.

    I had the pleasure, a couple years back, of visiting a California Avocado grove not too far from my own home and I was so honored to see these beautiful fruits growing in their natural habitat, being cared for and tended to by a family of growers right here in my own state. The lab of love for this fruit, picked by hand by families who have been growing to and tending these trees for years, gave me a new appreciation for one of my favorite foods. Walking the groves I got to, first hand, see the patience, the love, care and craftsmanship and taste the difference and my love grew deeper.

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    I have a long list of ways that I love to enjoy avocados, but I especially love a delicious sauce like this one, to highlight the flavor of this delicious fruit. These crispy, flavor packed bacon and chive spaghetti squash fritters are taken up a notch thanks to this flavorful, creamy sauce that you are absolutely going to want to put on anything and everything.

    With the addition of the lime and a tangy yogurt, besides flavor and a little punch, the acidity also works to prevent the avocado from browning, keeping this delicious dipping sauce, vibrant and fresh.

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    This California Avocado Lime Dipping sauce is also great as a creamy salad dressing, it’s amazing drizzled over roasted veggies. Use it as a marinade for chicken or as a sauce a top your favorite fish or other protein. It also makes a great veggie dip or a dip for your favorite crackers or chips.

    These simple Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce is a quick recipe to make and a great option for leftover spaghetti squash. They make a delicious side dish or a super fun starter / appetizer.  I think you are really gonna love these.

    I like to make the dipping sauce first and place into the fridge to chill while making the fritters.

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

     

    California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    gluten-free, keto, paleo, whole30, nut-free
    Print Pin Rate

    Ingredients 

    • 2 California avocados
    • 4 tablespoons lime juice, from 2 limes
    • ¼ cup fresh cilantro
    • ¼ cup yogurt, non-dairy yogurt works just fine here
    • ¼ teaspoon sea salt, more to taste, as needed
    • black pepper or red pepper flakes, to taste

    Instructions

    • Add all of the ingredients to a high powered blender or food processor and blend until well combined. An immersion blender will also work.
    • Season with salt and pepper to taste (just a little at a time), then blend again and taste. Add more salt and pepper, if necessary. Store the sauce in the fridge in an airtight container and give it a good stir before serving. It will keep and stay fresh for upwards of 3 to 4 days.

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}

    gluten-free, paleo, Whole30, keto, grain-free, dairy-free, nut-free
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 fritters

    Ingredients 

    • 4 cups cooked spaghetti squash threads
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon sea salt
    • teaspoon black pepper
    • ¼ cup coconut flour
    • 2 large eggs, whisked
    • 4-5 slices bacon, cooked, drained of fat, and finely chopped (1/4 cup)
    • 2 tablespoon chives, finely minced
    • 1-3 tbsp ghee, refined organic coconut oil or preferred cooking fat for frying

    Options to add:

    • ¼ cup parmesan cheese, freshly grated
    • ¼ teaspoon chipotle powder
    • Cook in bacon fat for extra flavor

    Instructions

    • Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl.
    • Add the mound of squash to a clean kitchen towel (or a few paper towels) and squeeze out any excess moisture. Really give it some good squeezes. Don’t skip this step, it’s worth it for finished product - you will be surprised how much excess liquid comes out. Add the garlic and onion, power salt, pepper, and coconut flour. Add in the whisked eggs, the bacon and the chives.
    • Mix really well with fork until all ingredients are fully combined.
    • Using your hands, form into 12 equally sized patties, made with approximately 1/4 cup of the mixture each.
    • Flatten and place on a parchment lined baking sheet. Continue forming until all are ready to be cooked.
    • Heat a large skillet over medium high heat and add your ghee or coconut oil. Once the pan is hot, please the fritters in.
    • Once they'e browned on one side, flip and brown on the second side.
    • Drain on paper towels and continue to fry in batches, as necessary, adding more cooking oil as needed.
    • Serve right away with the avocado lime dipping sauce and enjoy!

    Notes

    Leave out the bacon to make these vegetarian.

     

     

    This post is sponsored by the California Avocado Commission but all opinions are my own.

  8. Easy Pantry Staples {options for Paleo, Whole30, Gluten-free, Keto}

    How-to Stock a Healthy Keto Pantry

    Today we are chatting all about how to stock a nutrient-dense pantry with easy pantry staples for paleo, Whole30, gluten-free and keto/low carb. But also a little spoiler alert for you…. these pantry staples are NOT exclusive to any one nutritional or dietary approach, this pantry list is all about a focus on real food, easy, budget-friendly shelf-stable nutrient-dense proteins, healthy fats, smarter snacks and foods that will support your vibrant well being!

    Having a well stocked pantry is the best way to stay ahead, be prepared and have what you need to throw together easy meals, no matter what life throws your way. I’m sharing some of my favorite real food pantry must-haves along with the best and most affordable ways to stay stocked up! So this way your pantry will be full and your wallet won’t be empty.

    Keep this list of healthy pantry staples handy, this is the list I share with all my nutrition clients looking to have a well-stocked pantry with the best-of-the-best real food basics!

    Most importantly, I want to show you that eating healthy and eating well doesn’t have to bankrupt you. We know the cost of health foods is an investment in our future and our health, but sometimes if feels like we need a second job just to pay for it all. But, by planning ahead and having a system in place to stock your healthy pantry, you can keep these healthy foods on hand, and keep your costs down.

    EASY PANTRY STAPLES – A HOW TO GUIDE TO STOCKING A NUTRIENT-DENSE, BUDGET-FRIENDLY PANTRY:

    Read the rest of this entry »

  9. Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    This delicious, low carb banana bread is only sweetened with a few ripe bananas and it’s so delicious, super satisfying and perfectly subtle. Grain-free, dairy-free, paleo and keto-friendly. 

    Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    I don’t exactly love straight-up bananas, personally, but Mark often requests having a bunch on hand. I will occasionally add them to our organic CSA box (community supported agriculture) that gets delivered to the house each week. But, often, he won’t eat all of them and then they get a bit over ripe. YUCK! Literally one of my least favorite things, in the entire world. Usually I just peel them and freeze for smoothies, but this most recent time, it felt like a perfect reason to make banana bread, a treat I haven’t made in maybe nearly a decade. (not joking)

    For my low key sweet taste buds, the ripe bananas are the perfect sweetener – nothing extra needed. I find for my palate, the subtle sweetness from a ripe, in-season fruit, some coconut cream, super dark chocolate or even just caramelized, roasted veggies – these are often plenty sweet for me to satisfy that important taste. I absolutely don’t believe sweet is a taste that needs to be avoided but redefining the relationship that we have with sweet is the ultimate goal. These beautiful, nuanced, naturally sweet flavors from real whole foods can easily get missed when we flood our taste buds constantly with sugar or sugar alternatives. This is what leads to the constant sugar cravings and needing more and more sweet stuff. Imagine if a piece of fruit were enough!! Talk about taking away the power a food has over us (ahem, this is what sugar is best at) and experiencing true food freedom.

    If reducing your sugar intake is still fairly new for yo  and you are worried bananas as a sweetener might not cut it for you, I challenge you to give it a try and then you can always consider a light drizzle of honey over your warm, toasted banana bread. Or you can always add a tablespoon or two of coconut sugar or date sugar to the batter. Some dark chocolate chips might also be a nice addition to the bread, too, if that’s your thing. Mmmmmm.

    Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    How to Make Low Carb Banana Bread:

    The most important step is the super ripe bananas, they bring the flavor and the sweetness here. Regular ripe bananas will be far less sweet. If your bananas have green tips, that’s awesome for a lower sugar fruit option, but they tend to be more starchy and less sweet and you definitely won’t be able to mash them up.

    Flour Options for Low Carb Banana Bread:

    Next, the almond flour is the star here!! This recipe was developed and tested with blanched almond flour. Be sure to go with a blanched fine almond flour, an almond meal with the skins included in the flour will likely results in a slightly different texture. If you can’t have almond flour, you can experiment with another nut flour, like cashew flour, macadamia flour or hazelnut flour. Sunflower seed flour may work, but be aware that the baking soda combined with sunflower seed flour can result in a green color due to chlorophyll present in the seeds, half the baking soda and add 1 teaspoon of cream of tartar. You might also try oat flour or an all-purpose gluten-free flour, while not grain-free or low carb, these might work for some of you, they *should* substitute 1:1. Please note – I have not tested ANY of these, so experiment at your own risk and please report back if you do. You CANNOT swap coconut flour for almond flour as a 1:1, they are totally different flours and they behave and react completely different. Coconut flour is more absorbent. A good starting point if opting for coconut flour would be to use 1 cup of tapioca flour and 1 cup of coconut flour in place of the 2 cups of almond flour and add two additional eggs. Again, these are educated guesses, this HAS NOT been tested on my end.

    Optional Add-ins for Low Carb Banana Bread:

    Add in your favorite nut or seed, walnuts, pecans or hemp seeds are really great options. You can also add in dark chocolate chips or chunks, cacao nibs, cranberries, raisins or other dried fruit. You can also add cut up bananas to the top of your loaf just before baking.

    Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    Low Carb Banana Bread {paleo, keto, gluten-free, dairy-free}

    Print Pin Rate

    Ingredients 

    • 2 cups blanched superfine almond flour
    • ¼ cup arrowroot starch, tapioca starch would also work*
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder, use or make a paleo baking power, if necessary
    • ¼ teaspoon fine sea salt
    • 2 teaspoons ground cinnamon
    • generous pinch ground nutmeg, optional
    • 4 small-medium very ripe bananas, or 3 large, mashed well (measures to a bit over 1 cup)
    • 4 large eggs, room temperature
    • ¼ cup ghee, melted (melted coconut oil, avocado oil or melted butter would also work)
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat the oven to 350ºF. Line a small loaf pan (my pan was 7.5 X 3.5 inches) with parchment paper strips, leaving two inches of overhang on the sides of the pan. Lightly brush or spray the lined pan with oil.
    • In a large bowl, whisk together the almond flour breaking up any big clumps, arrowroot starch, baking soda, baking powder, salt, cinnamon and nutmeg.
    • In a medium bowl, whisk together the mashed banana, eggs, vanilla and ghee (or coconut oil) until well combined.
    • Stir the wet ingredients into the dry, slowly. Stir by hand until it is smooth and no clumps of flour remains.
    • Transfer the batter to the prepared pan. Gently tap the pan on the counter top to distribute the batter and eliminate any air pockets.
    • Bake in the preheated oven for 50-60 minutes until it's a nice deep golden brown color on top and set and a toothpick inserted in the center comes out clean. (if the top of the loaf starts to brown too quickly, tent it with foil).
    • Using the parchment paper strips that overhang, carefully lift up and remove the banana bread from the pan and transfer it to a wire rack to cool. Carefully remove the parchment paper so the bread can cool.
    • Allow to cool at least 30 minutes. Cut into 10-12 slices, serve and enjoy.

    Notes

    if you wish to skip the arrowroot or tapioca starch, try instead ground golden flaxseed meal

     

  10. Fall Frittata with Pancetta, Apples, Greens and Goat Cheese {grain-free, low-carb/keto, options for whole30, paleo}

    This Fall Frittata with Pancetta, Apples, Greens and Goat Cheese is loaded with warming, autumn flavors and some unique, unexpected twists. Wait till you try this one. This frittata is grain and gluten-free, as well as low-carb / keto-friendly, leave out the cheese for paleo, Whole30 and dairy-free. Read on below for many variations and options with this recipe, so many ways to make this one.

    Fall Frittata with Pancetta, Apples, Greens and Goat Cheese {grain-free, low-carb/keto, options for whole30, paleo}

    Fall Frittata with Pancetta, Apples, Greens and Goat Cheese {grain-free, low-carb/keto, options for whole30, paleo}

    There was a time I would feel personally violated when someone would put fruit into my savory foods. I always thought ‘keep your dang fruits out of my salads, thank you.’ Then I discovered the beauty of blueberries or pears in a salad, cranberries with a baked squash and yes, even apples in my eggs.

    This fall frittata brings layers and levels of flavors, sweet and savory, warming and cozy. It’s a pretty fuss-free recipe that is perfect for entertaining. A big WOW without much trouble at all. I made this recently when my friend Daniele came to visit. I prepped all the components ahead, when she got here I assembled it all and placed it on my Traeger Grill.  We popped a bottle of prosecco and had the time to start getting caught up while the frittata baked.

    I really like this frittata on our Traeger Grill. The smokey, wood fired flavor is a really nice addition to everything going on and I love that I avoid standing over the stove and heating up the house – it is still warm here in Southern California, been in the 90s here all week. You can also just easily pop it into the oven.

    Read the rest of this entry »

  11. Pumpkin Cream Cold Brew (Starbucks Copycat Recipe) – {options for keto, paleo, dairy-free, vegan}

    The Starbucks Pumpkin Cream Cold Brew is made with their signature cold brew coffee, vanilla syrup, a sweetened pumpkin cream cold foam on top that actually contains real pumpkin and it is finished with a sprinkle of pumpkin spice topping but it also has a lot of sugar, some not so great ingredients and of course, dairy. This copycat recipe was recreated at home to ditch all the refined sweeteners and sugar and to use the quality ingredients I personally prefer. I am sharing options for dairy and non-dairy and lots of opportunity for you to customize to your preference, follow the instructions for paleo, keto, etc.

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    I am married to a Starbucks addict. Mark likes Starbucks. A lot. Me, not so much. Mark loves their straight up cold brew, extra ice, splash of whole milk. He’s simple but he knows what he likes. He also like knowing what he will get, Starbucks are everywhere and he knows what to expect. He will occasionally venture out and try something seasonal that isn’t too obscene and he hasn’t stopped raving about the Pumpkin Cream Cold Brew. Recently he basically FORCED me to try the Starbucks Pumpkin Cream Cold Brew, a persistent little dude – because I think deep down he knew that my fall-obsessed, pumpkin spice lovin’, recipe recreating soul would fall in love and recreate it at home – which he really benefits from!!

    And I loved it and I couldn’t do much more than take a sip because it was grossly over-sweetened, even with me asking for only one pump of vanilla syrup in the coffee. But, I considered it market research and off I went trying to figure out how I could recreate it at home.

    How to Make a Pumpkin Cream Cold Brew Coffee:

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    1) Make Your Own Cold Brew or Buy Your Favorite Cold Brew:

    Making your own cold brew at home is surprisingly simple and very cost effective. We do this often and the best part is being able to control the strength of my cold brew, the quality of the beans (I always go for organic as coffee beans are one of the most highly pesticide-sprayed foods) and often if I am avoiding or limiting caffeine I will make my own decaf or half caff cold brew, something you can’t find anywhere else.

     

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    2) Milk Options for the Pumpkin Cream Cold Foam:

    Closest to the Starbucks Original Pumpkin Cream Cold Brew – only if you tolerate dairy: 

    After some investigating and lots of testing, I learned that Starbucks uses skim milk to get their light frothy cream. In the pumpkin cream cold froth it actually contains a condensed skim milk. I wasn’t going there since those are always high in sugar. But I also read in the ingredients on their website it also contains cream and milk. Just for the heck of it, I also tried frothing half and half and it definitely didn’t foam up and get nearly as frothy. From what I understand the protein without the fat content found in skim or low fat milks creates large air bubbles which allows it stay light and foamy. Now in most other scenarios I would say GO WITH FAT, skim milk is kinda blech yucky face, in my opinion, the fat is where the goodness and taste is and skim milk is generally so crazy stripped of any potential nutrients, but look, if you are looking for a really close replica at home and you tolerate dairy, skim milk is the answer. Again this homemade version of the cold cream foam made without the carageeenan (a stabilizer) and all the sugar that you will find in the Starbucks version, means this DIY rendition is a bit lighter – but it’s really quite nice. If you want a thicker, richer cream try half and half or heavy cream, but just know that it definitely doesn’t get as frothy.

    For Dairy-free/Paleo Pumpkin Cream Cold Brew – a very close second

    The best results that I found, to recreate the frothy cream, without dairy, is to FIRST select your favorite non-dairy milk. I have tried store-bought macadamia, almond, cashew and coconut milk. They all frothed up a little bit on their own, but not nearly like the skim milk did. Homemade unstrained cashew milk froths up quite wonderfully. The store-bought barista blends that usually have gums and many have sugar these frothed better than the non-barista blends. Coconut milk was least frothy, I think it’s a bit too heavy.

    SECOND, ok so here is what I did next my secret for the ultimate frothy, non-dairy milk: stay with me on this one, ADD EGG WHITE!! Hear me out, think of those old school frothy cocktails, a whiskey sour, gin fizz or a pisco sour, they are light, frothy and have that distinct mouth feel that I realized is kinda close-ish to the Starbucks Cold Cream Foams, this is the best way I have found to create a non-dairy copycat. I use approximately 1/2 of 1 egg white and add it to the 1/4 cup on non-dairy milk and VOILA – frothy, non-dairy cold cream foam. I recommend going with less pumpkin on the non-dairy versions, 1/2 teaspoon.

    For Vegan Pumpkin Cream Cold Brew:

    If you can’t do dairy and you can’t consume egg whites or you prefer not to, you can certainly froth up your favorite non-dairy milk, but as I said, it isn’t quite the same, you definitely don’t get those exact foam vibes but it’s still VERY delicious. Try homemade unstrained cashew milk to get the creaminess or for a richer version coconut milk is nice for taste and thickness, but again it’s not as frothy. I recommend going with less pumpkin on the non-dairy versions, 1/2 teaspoon.

     

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    3) Options for Sweeteners:

    In the Starbucks Original Pumpkin Cream Cold Brew the Grande size has 2 pumps of vanilla syrup in the coffee alone (which you can easily ask for them to leave out), but there is also a fair amount of additional sugar in the vanilla syrup found in the flavoring that gives the pumpkin cream foam topping all of it’s taste, which as far as I understand is mixed in with the pumpkin flavor already, so you can’t leave it out. In a Grande, which is 16 oz the drink as it comes contains 32 grams of sugar.

    For me, I really love the way just a little smidge of maple syrup tastes in the homemade pumpkin cream cold foam. 1/4 – 1/2 teaspoon is honestly more than enough for my low-key sweet taste buds. At just over 1 gram of sugar for 1/4 teaspoon of maple syrup or 2.5 grams of sugar for 1/2 teaspoon, this keeps this drink low carb and keto-friendly, easily. You can certainly add more to your liking, maybe upwards or a teaspoon or two, but be aware as you start to add more maple syrup, it may affect the frothiness and it will obviously increase the amount of sugar.

    If you are more a straight-up sugar kinda guy/gal than I would recommend making a simple syrup (I would recommend doing so with unrefined sugar or even coconut sugar) vs. adding granulated sugar as that too would affect the cold cream. You can also opt for a few drops of stevia or another non-caloric sweetener, if that’s your scene. I did make one version with this pumpkin spice sugar-free stevia syrup that I happened to have here since it was sent to me as a sample. It was delicious, though I generally do not recommend these type of highly refined products. I would personally rather opt for real food.

    I personally prefer to leave the sweetener out of the coffee itself, but if you wanted it sweet, again a little maple syrup would be a nice option.

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    4) Additional Ingredients:

    Pumpkin Puree – yes we add REAL pumpkin to this tasty pumpkin cream foam. It’s not a lot, but it brings just a lil pumpkin flavor. Just an FYI if your foam isn’t frothing to your liking, you may want to take your pumpkin puree down to 1/2 or 3/4 teaspoon

    Pumpkin Pie Spice – this is where the real flavor comes from, cinnamon, nutmeg, ginger, cloves – so much fall flavor.

    Vanilla Extract – the original contains vanilla syrup both in the coffee and the foam. Rather than a syrup, I like to add straight up real vanilla extract to the foam. You can also add to the coffee, as well. Vanilla bean paste or fresh vanilla beans are also really nice.

    Maple Syrup or other sweetener (see above) – this is often my go-to sweetener, a little goes a long way, it’s a whole food that hasn’t been refined and stripped of it’s nutrients, it blends nicely into the pumpkin cream cold foam.

    Real Salt – just a pinch is all you need, quality unrefined salt always makes sweet flavors pop. I like using Redmond’s Real Salt to get in some extra trace minerals.

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    5) What You Need to Make Your Pumpkin Cream Cold Brew Foam (any of these will work):

    Milk Frother: You can buy a stand alone milk frother, like the Aeroccino and most offer the option for heat froth or cold. I use this one from Nespresso and I love it, you can make cold or hot foam and also just heat milk without frothing (though it seems this model has been discontinued so this is WAYYY expensive.)

    Handheld Milk Frother Wand: I see these everywhere now, they are affordable and surprisingly very, very effective. Do a quick search on Amazon, there are loads of options. I tested this recipe with a high quality Nespresso milk frother and a FREE handheld wand I was sent as a promo and the results with both were about the same!

    Steam Wand on an Espresso Machine: this would work but would heat the cream.

    High Speed Blender: To froth milk in a blender, pour in the ingredients then let the machine rip for 15-30 seconds, or until the milk is foamy.

    Shake it Like a Polaroid Picture: add to a jar and shake, shake, shake. Won’t be the same, but hey, it’s something.

    Pumpkin Cream Cold Brew - Starbucks Copycat (options for keto, paleo, dairy-free)

    Pumpkin Cream Cold Brew (Starbucks Copycat Recipe) - {options for keto, paleo, dairy-free, vegan}

    gluten-free, grain-free, keto/low carb, options for: paleo, dairy-free, egg-free, nut-free
    Print Pin Rate
    Servings: 1 serving

    Ingredients 

    • Cold Brew Coffee
    • 12 ounces cold brew coffee
    • ¼ teaspoon vanilla extract, optional
    • maple syrup or other sweetener, to taste (optional)
    • Pumpkin Cream Cold Foam, see options below
    • Pumpkin pie spice blend for topping

    Pumpkin Cream Cold Foam (dairy version)

    • ¼ cup cold organic grass-fed skim milk
    • 1 teaspoon pumpkin puree
    • ¼ - ½ teaspoon maple syrup, or to taste (or other sweetener)
    • ¼ teaspoon pumpkin pie spice
    • ¼ teaspoon vanilla extract
    • pinch real salt or sea salt

    Pumpkin Cream Cold Foam (non-dairy version)

    • ¼ cup cold non-dairy milk, of your choice (homemade cashew milk is great, store bought barista blends froth up nicely)
    • ½ egg white from pasture-raised or free-range egg, just an approximation
    • ½ teaspoon pumpkin puree
    • ¼ - ½ teaspoon maple syrup, or to taste (or other sweetener)
    • ¼ teaspoon pumpkin pie spice
    • ¼ teaspoon vanilla extract
    • pinch real salt or sea salt

    Pumpkin Cream Cold Foam (vegan version)

    • ¼ cup cold non-dairy milk
    • ½ teaspoon pumpkin puree
    • ¼ - ½ teaspoon maple syrup, or to taste (or other sweetener)
    • ¼ teaspoon pumpkin pie spice
    • ¼ teaspoon vanilla extract
    • pinch real salt or sea salt

    Instructions

    • Make your cold brew ahead of time if you are making yourself. Strain and chill.
    • Add all of the Pumpkin Cream Cold Foam ingredients to a jar or measuring cup if using a hand held brother or the pitcher of a milk frother (if mixing by hand add to a jar with a tightly fitting lid).
    • Froth until it is fluffy, light and foamy.
    • Add ice to a large glass, add the cold brew coffee (if adding vanilla or sweetener, mix well to combine). Pour or spoon the Pumpkin Cream Cold Foam over top. Sprinkle a little pumpkin spice blend on top.
    • Enjoy.

     

  12. Low Carb Chicken Pesto Cast Iron Meatza {Keto, Grain-free w/ easy options for Paleo, Whole30, Dairy-free}

    This delicious Low Carb Chicken Pesto Cast Iron Meatza is a really simple recipe that comes together in no time. It brings all the pizza vibes without all the grains and heaviness that some of us can experience as a result of traditional pizza. You can use the base crust recipe for other pizza variations and get creative with your toppings!  This recipe is low-carb and keto-friendly and it’s great for those who eat gluten-free or grain-free and easily adaptable to be dairy-free or nut-free.

    Chicken Pesto Cast Iron Meatza {Keto, Grain-free w/ easy options for Paleo, Whole30, Dairy-free}

    Chicken Pesto Cast Iron Meatza {Keto, Grain-free w/ easy options for Paleo, Whole30, Dairy-free}

    I remember the first time I hear the word “meatza”, I remember thinking – “Um… that’s weird”. Then I thought about it, people eat meatloafs and meatballs, we make meat patties for burgers – why can’t we make a pizza crust from meat? It’s brilliant. I’d love to take credit for the idea, but I can’t. But I can take credit for making it in a cast iron and dressing it up with a tasty pesto sauce. This meatza crust holds up so well to lots of toppings, you can actually pick it up with one hand or go all in with a fork – that’s up to you and your style. It’s loaded with flavor, it is super satisfying, filling and a breeze to make.

    Chicken Pesto Cast Iron Meatza {Keto, Grain-free w/ easy options for Paleo, Whole30, Dairy-free}

    You can certainly shape your crust and make it on a sheet pan or any other baking dish that has sides (since you will have a little grease), if you prefer, but I find making this delicious low carb pizza in a seasoned cast iron skillet makes for a really nice crispy crust. Since cast iron skillets get pretty dang hot and stay hot, it’s just perfect for even cooking and a nice high heat sear. I use a 12-inch cast iron skillet but it would work in any size cast iron pan. Obviously the bigger the pan the thinner the crust, the smaller the pan, the thicker.

    Read the rest of this entry »

  13. Low Carb Pumpkin Bread with Dark Chocolate Chips {Grain-free, Sweetener-free, Dairy-free}

    This Low Carb Pumpkin Bread with Dark Chocolate Chips is grain-free, sweetener-free and dairy-free and it’s the most perfect way to kick-off my favorite season of them all. Serve this delicious low carb pumpkin bread warm with a little butter, ghee, coconut butter or cream cheese. Depending on your vibes with sweet stuff, you might consider a light drizzle of maple syrup or raw honey.

    Low Carb Pumpkin Bread with Dark Chocolate Chips {Grain-free, Sweetener-free, Dairy-free}

    Low Carb Pumpkin Bread with Dark Chocolate Chips {Grain-free, Sweetener-free, Dairy-free}

    For those of us in the Northern Hemisphere autumn is upon us once again and we can get super basic and pumpkin spice ALL the things. I find myself getting super inspired in the kitchen this time of year, this is my favorite season to create. Cozy, comfort foods is my favorite, this is what it’s all about!

    Because most of the pumpkin spice foods you find in the world are aggressively over-sweetened with refined sugars or corn syrups or to make “sugar-free” treats, they are blasted with highly-refined, non-caloric sweeteners, which I don’t personally love – it just doesn’t leave a lot of options!

    REDEFINING SWEET with Sweetener-Free

    As you all know, I am a really big fan of redefining the term sweet. Developing a new relationship with this important taste in our palate is something I find to be very important. Instead of continuously having to push  the boundaries of sweet, going sweeter and sweeter and it never being enough, then taking on a bi-annual sugar detox where you completely cut out sweet entirely because it gets out of hand, all this before the cycle starts over again (because news flash, deprivation doesn’t work) – I prefer to instead break this cycle, redefine the relationship with sweet and really learn to appreciate and crave the natural sweetness of foods. I don’t think sweetness is a taste we need to avoid completely, it’s important to our palate and our food experiences – but I do feel that it is one that can be changed.

    I love that by redefining what sweetness is for you, not only do you get the wonderful pleasure of truly appreciating the inherent sweetness and the subtleties of flavors from so many delicious foods, you also redefine the often troublesome relationship many of us can have with sweet things.

    Many alternative sweeteners, natural and artificial alike, while they may not contain calories and they may not increase your blood glucose, they also can be anywhere from 100 to 20,000 times sweetener than regular table sugar. This can lead to a hypersensitive palate, where an individual will find that more and more sweet stuff is needed to receive pleasure and to placate the sweet taste receptors. But, it’s also common that other taste receptors are affected as well, the body’s ability to effectively taste (and therefore crave) important flavors like “bitter” (an important taste than can ensure that we are consuming nutrient-dense foods like dark-leafy greens, etc.) can also be affected, which is why you will often hear people who are addicted to sugar and sweet stuff adamantly swear they HATE the way some veggies taste. I believe it, they aren’t being picky, their taste buds are off!

    Some research 1https://www.medicalnewstoday.com/articles/261179.php has also shown that while non-caloric sweeteners may not cause a blood glucose response, some may still trigger an insulin response and what’s worse, it’s an increase of insulin without the high blood glucose. When insulin rises without an increase in the blood glucose that it intends to shuttle out of the blood stream and this can lead to blood glucose levels to follow that fall too low.

    Additionally, many of these non-caloric alternative sweeteners don’t raise important satiety hormones that tell the body when it is satiated, satisfied and full. These sweeteners also do not affect neurotransmitters the way that sugar traditionally does, so if the sweet receptors are triggered by the sweet food but it doesn’t receive the expected results of satiety or the feel-good vibes (due to the affects on neurotransmitters) that regular sugar provides it can be quite confusing to the metabolism and this can lead to overeating and increased hunger and cravings.

    Finally, many non-caloric sweeteners can lead to GI discomfort like bloating and gas and many have been shown disrupt the gut microbiome, I am sure you know by now the gut plays an incredibly crucial role in our digestion, immune health and overall vitality! We definitely don’t want to be messing with that delicate balance.

    Low Carb Pumpkin Bread with Dark Chocolate Chips {Grain-free, Sweetener-free, Dairy-free}

    In my personal approach, I would rather use a very, very small amount of the natural options on the rare occasion I want something sweet – a date or two, a banana, a light drizzle of unrefined dark maple syrup or raw honey. Not only are they unrefined and unadulterated, blasted with heat or solvents, unlike totally nutrient-depleted sweeteners and even refined table sugar, these foods left in their whole form do contain some actual nutrients. Now, I am not at all suggesting you chug maple syrup to get your B vitamins, but they are in there. Of course, the reason a little goes a long way with these foods is that the less you consume sugar and of course, the sweetener alternatives, first of all, the less you will crave them and the less you will need, but also the more sensitive your taste receptors becomes to sweetness. And suddenly a single date will taste like straight up candy. Coconut milk will take on a sweetness you never noticed before, 85% or 90% dark chocolate will be plenty sweet and warming spices often paired with sweets, like cinnamon or nutmeg or even a little pure vanilla extract, these alone will bring a little sense of sweetness to your palate. It’s incredible.

    This Low Carb Pumpkin Bread with Dark Chocolate Chips is sweetener-free. I like it this way! Yes, the dark chocolate chips, depending on which you use may have a little sugar, this is going to be up to you. You can use dark chocolate chips that are stevia-sweetened like Lily’s or maybe go for 100% dark chocolate chips (YES PLEASE). If you are like “UMMM NOPE, Beth, I need some sweetness” you can add a little coconut sugar, maple sugar or date sugar to the recipe, start with 1/4 cup and go from there. Sometimes I will drizzle the littlest amount of maple syrup or raw honey over a warm, toasted slice of this bread, with a little salted grass-fed ghee or butter.

    I plan to share a podcast episode or write an article going more into depth on my thoughts on sweeteners and sugar – is that something you might enjoy? If so, please share any questions you may have about alternative / non-caloric sweeteners and my approach to sweetness!

    Read the rest of this entry »

    References   [ + ]

    1. https://www.medicalnewstoday.com/articles/261179.php
  14. White Chicken Chili {Keto, Paleo, Whole30, Nightshade-free}

    This comforting and hearty low carb White Chicken Chili cooks in under 30 minutes and in one pot. It’s perfect for a delicious fall or winter weeknight meal! It’s keto, paleo, whole30 and nightshade-free. With a few simple tweaks, AIP-compliant, too.

    White Chicken Chili {Keto, Paleo, Whole30, Nightshade-free, Dairy-free}
    White Chicken Chili {Keto, Paleo, Whole30, Nightshade-free, Dairy-free}

    It’s about that time of year, soup, stew and chili season. My absolute favorite!!! I adore the comforts of these foods, I crave them. This is the food that makes my soul happy.

    I also REALLY love meals that are ready in 30 minutes or less on the stove top, one pot, no special tools or equipment, just a straight-up, easy, hearty meal.

    This particular White Chicken Chili recipe is low carb and keto-friendly, it’s paleo, Whole30 compliant and made without any nightshades. With a few minor changes you can also make this White Chicken Chili AIP compliant.

    What are Nightshades?

    Nightshades are a botanical family of plants, more technically called Solanaceae.  The most common nightshades are tomatoes, peppers, potatoes and eggplant. These plants all have certain characteristics in common (like the shape of the flower and how the seed is arranged within the fruit–Wikipedia has a good description).  There are more than two thousand plant species in the nightshade family, the vast majority of which are inedible and many of which are highly poisonous (like deadly nightshade and jimsomweed). Tobacco is a nightshade, and is known to cause heart, lung, and circulatory problems, as well as cancer and other health problems (although, clearly some of this has to do with the other toxins in tobacco products derived from the processing.) The reason why nightshades are problematic for many people is due to the glycoalkaloid content. Over-consumption of these edible species can actually be poisonous to anyone, and it is possible that the low-level toxic properties of nightshade vegetables contribute to a variety of health issues over time.1https://www.thepaleomom.com/what-are-nightshades/ Read more here about the potential concerns with nightshades for those with autoimmune disease.

    White Chicken Chili {Keto, Paleo, Whole30, Nightshade-free, Dairy-free}

    Why Nightshade-free?

    While I am not 100% nightshade-free, 100% of the time, I have discovered in this last year that in abundance, nightshades can trigger my autoimmune symptoms and cause noticeable joint pain for me, it can cause migraines and allergy-like symptoms, so, I have been  careful about how much I consume them and the amount. If I am struggling with an autoimmune flare-up or digestive flare-ups, I will cut nightshades out completely until things calm down a bit. On the regular, when my autoimmune symptoms are managed, I still prefer to avoid them in whole food form, like tomatoes, peppers, potatoes and eggplants, but usually in pretty small amounts, as a garnish or in spice blends, etc – nightshade do not trigger a noticeable response for me, so I don’t overly concern myself with obsessing over it, in that sense. I know folks who have to be 100% nightshade-free and it can certainly be challenging, in a lot of ways I think even more than having to avoid gluten, since they can hide in spices, seasonings, sauces, etc.

    Read the rest of this entry »

    References   [ + ]

    1. https://www.thepaleomom.com/what-are-nightshades/
  15. Instant Pot Thai Peanut Chicken {Keto, Gluten-free}

    This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

    This Instant Pot Thai Peanut Chicken is coated in the most incredible, flavor-rich peanut sauce. Serve it over zucchini noodles or cauliflower rice for an easy meal, and garnish with extra peanuts for added crunch! 

    Instant Pot Thai Peanut Chicken {Keto, Gluten-free}

    I know you all are with me on those easy, weeknight meals that come together in no time but pack a major flavor punch. This simple Instant Pot meal requires very little prep and it’s layered with rich flavors. I find this easy meal brings the flavor of the Thai classic Chicken Satay with Peanut Sauce but with far less work, no need to skewer meat and no grilling necessary. Just pull it all together, set it and forget it.

    Instant Pot Thai Peanut Chicken {Keto, Gluten-free}

    Peanut butter is front and center in this easy, weeknight meal. I love how a creamy organic, unsweetened peanut butter fits into a tasty, savory dish like this Instant Pot Thai Peanut Chicken. It’s so rich and creamy and together the peanut butter and the coconut milk leave the chicken super juicy, moist and tender.

    Read the rest of this entry »

  16. Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} – Gas Grill, Traeger and Oven Options

    Marinated in lemon juice, olive oil, garlic and oregano, these delicious crispy Greek Souvlaki Chicken Wings are grilled until gently charred, while they still stay juicy and tender. Don’t skip the re-sauce and the final step for extra crispy and flavorful wings. We serve ours with a homemade tzatziki sauce on the side, which makes the perfect cooling, dipping sauce. This recipe includes instructions for a gas grill, a Traeger Wood-Fired Grill or the oven.

    Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} - Gas Grill, Traeger and Oven Options

    Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} - Gas Grill, Traeger and Oven Options

    We made these delicious Greek Souvlaki Chicken Wings on our new Traeger Wood-Fired Grill, which has absolutely changed our grilling game and most especially it’s taken our already amazing wing game to another level. With real smoke coming from wood pellets and no fear of flare ups, it’s been incredible for grilling. In many ways for the purpose of this recipe, it’s just the same concept as Mark’s patented in-direct grilling method that he developed for our gas grill which we have shared here before, however the Traeger brings a delicious wood fired flavor we have never gotten with the gas grill. Mark’s method for indirect heat makes for THE BEST and most crispy chicken wings you will ever make on the grill. EVER! Either way, on a Traeger or not, give these chicken wings some time, it’s all about the low and slow and then give them that last round of heat, with the “re-sauce” – you will fall in love with the crisp factor. The instructions below are for a gas grill and for my Traeger Nation folks, below that you will find the instructions for your Traeger. Read the rest of this entry »

  17. Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}

    This easy Sheet Pan Greek Chicken Souvlaki with Veggies is truly a delicious, one-dish meal packed so much flavor and it’s so simple and fuss-free. With lots of different options it’s easy to make it work for you and your family. It’s one of our favorites and I know you are going to love it, too! 

    Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}

    Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}

    I am a sucker for a sheet pan meal, but as the snobby, recipe-developer / food lover I don’t love the sloppy, unfocused sheet pan meals, like a good part, I believe a good sheet pan meal should have a solid theme!!

    This is maybe my favorite sheet pan meal, to date. Greek Souvlaki Chicken and veggies, is, in my opinion, the perfect culmination of the food I grew up on. Fuss-free. No need to get the grill going, no standing over the stove top, just toss it together and throw it into the oven. That sounds aggressive, be gentle, no one wants chicken marinade on the ceiling.

    As per usual, with most recipes here on Tasty Yummies, we’ve got lots of options for you with this Sheet Pan Greek Chicken Souvlaki, you can opt for bone-in or boneless chicken. Get a whole chicken and break it down into parts (though, I do recommend halving the breasts the short way, if you are cooking the various parts, so the pieces are similarly sized). You can even make this with wings and drumsticks. It’s so versatile and this way you can make it to your liking.

    Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}

    If you are doing the keto or low carb thing, this go with cauliflower or go half and half if you’ve got a fam and they’ll some want potatoes. I do this often at our house. I have also made this with white sweet potatoes and it’s amazing, too. For dairy-free, paleo or Whole30, simply leave off the feta cheese (or check out this amazing dairy-free feta recipe from my friend Brittany) and opt for a dairy-free tzatziki sauce.

    Read the rest of this entry »

  18. Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}

    These delicious Low-Carb Mint Chip Cookie Dough Bites take a bath in rich, silky dark chocolate for an easy, fun and super tasty sweet treat! So easy to put together and you can sweeten  to your liking. These Cookie Dough Bites are low carb, keto-friendly, paleo, vegan.

    Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}

    Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}

    These grain-free, dairy-free bites get an added boost thanks to REBBL’s brand new Mint Chip Super Herb Elixir, you get a little plant based protein and some healthy fats, along with some super herbs! Everything you could want in a yummy, bite-sized snack. If you can’t get your hands on the new Mint Chip Super Herb Elixir, TRY HARDER, just kidding, you can make these with your favorite non-dairy milk, too.

    These Low Carb Mint Chip Cookie Dough Bites are so much more than the straight-up cookie dough bites you’ve all seen before. With a subtle hint of mint and little crunchy cacao nibs, the mint chip taste really comes through in these truffle-like treats for a fun and unique bite. Best part, these delightful little bites are low carb and keto-friendly. As always, like most recipes you will find here on Tasty Yummies, the way and how much you sweeten your low carb cookie dough bites are totally up to you and your taste buds.

    Read the rest of this entry »

  19. Lemon Basil Vinaigrette {paleo, keto, vegan, AIP, Whole30}

    This Lemon Basil Vinaigrette is the key to take any dish from ‘meh’ to “HELL YEAH”!  This aromatic, bright, fresh dressing is super versatile, it’s keto, paleo, vegan, Whole30 and AIP compliant and a must to have on hand!

    Lemon Basil Vinaigrette {paleo, keto, vegan, AIP, Whole30}

    Lemon Basil Vinaigrette {paleo, keto, vegan, AIP, Whole30}

    The secret to tasty home cooking is little more than understanding how to properly and season even the most basic foods. Salt and pepper, garlic and acid, fresh herbs – it’s all so simple and so impactful. This simple vinaigrette combines all of that into one tasty dressing, sauce or finishing move!

    To know me is to know that I live for a daily Big F*ckin’ Salad and roasted veggies are my favorite thing ever. This Lemon Basil Vinaigrette is perfect on these, drizzled over cauliflower rice, on top of roasted chicken or steak, drizzled over a frittata or eggs, over your favorite fish and so much more.

    This recipe was originally shared as part of this delicious Mixed Green Salad with Steam Fried Veggies and has since turned into a staple around here. It’s like a chimichurri of sorts.

    This Lemon Basil Vinaigrette comes together in just about 5 minutes and you can store it for up to 7 days in the refrigerator, but I promise it won’t last that long.

    Read the rest of this entry »

  20. Tahini Chocolate Keto Mug Cake w/ Oven Option {Paleo, Gluten-free}

    This delicious Tahini Chocolate Keto Mug Cake is not only low carb, paleo, gluten-free, dairy-free and low FODMAP, but it’s legit ready and in your face in under 5 minutes. Delicious, keto-friendly cake that’s ready in 5 minutes? Let’s do this. PS, I have had readers adapt to be nut-free, along with egg-free, scroll down for options.

    Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

    Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

    Let me start by being very clear, this Tahini Chocolate Keto Mug Cake is dangerous. No, it’s not that it’s “bad” for you, on the contrary, but what is dangerous is just how simple it is to make this keto mug cake. Cake in about 5 minutes? Yeh, that’s information I am not sure I am ready to have.

    Seriously though, this simple keto mug cake is quick to toss together and into the microwave. YES, you heard me right, the microwave! The 1990s hottest kitchen gadget. No, I generally don’t cook with my microwave. No, I don’t think it’s the best option. Yes, I have heard about the potential dangers for exposure to microwaves, but ya’ll relax, we aren’t having mug cakes daily, in fact I am not even implying you should have them weekly. It’s a treat. It’s special and the once or twice a month you use your microwave, it’ll be fine. Promise. UPDATE: I have now included oven options for those of you that don’t have a microwave, don’t want to use one or don’t mind waiting more like 20 minutes for cake.

     

     

    Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

    Sweeteners:

    I would like to be clear, I really don’t love all the non-caloric sweeteners prevalent in most keto recipes. Keto or not, I don’t really feel that non-nutritive sweeteners have a place in a real food diet, especially in abundance. They are highly processed, many can still impact on insulin and wreak havoc on the gut microbiome. Once in a while, a little bit of stevia in a coffee instead of sugar, a little monkfruit in a treat, probably OK, sure. But cups and cups of this stuff, day in and day out, I just don’t think this is a good idea.

    For me, sugar alcohols (polyols) like Xylitol and Erythritol, along inulin-based sweeteners are absolute murder on my gut (I am working on a post as we speak about the potential harms of non-caloric sweeteners to explain why this is). I will use a little stevia now and again, a little monkfruit here and there. But, considering I am not consuming sweet stuff on the daily, when I have a sweet, it’s an occasional treat, so I generally opt for a small amount of real food sweeteners like maple syrup, honey, dates, coconut sugar, in amounts that I know will work for me, that won’t spike my blood sugar or cause cravings.

    I would suggest if you are very new to keto or transitioning to a low carb or fat fueled lifestyle, especially if you are coming from a more standard American diet, eating lots of sugar and carbs, or possibly being diagnosed with a metabolic condition such as diabetes – some, natural non-caloric sweeteners may be a good option during the transitioning stages. If it’s a tool to reset your palate and taper you down and work to fight an addiction or strong cravings, then I think it can work for a temporary option or for use in small amounts. But even better yet, would be to avoid the sugar alternatives altogether and give your palate the opportunity to reset entirely and find a new way. But no one really wants to hear that kind of crazy talk on a post about cake that you can make in about 5 minutes.

    If you are deeper into keto or living that fat-fueled life for sometime now, I will share that little maple syrup or coconut sugar will for the most part, not make or break you, it won’t cause sugar cravings or a blood sugar explosion and it will likely not kick your body out of a fat burning or ketogenic state. These are the benefits of metabolic flexibility. More on that below.

    Read the rest of this entry »

  21. Keto Asian Chicken Lettuce Wraps {Paleo, Whole30} + Video

    These simple Keto Asian Chicken Lettuce Wraps are a tasty, one pan meal that is a restaurant-classic reimagined. Ready in no-time, these paleo and Whole30 lettuce cups pack a flavor punch. 

    Keto Asian Chicken Lettuce Wraps {Paleo, Whole30}

    Keto Asian Chicken Lettuce Wraps {Paleo, Whole30}

    Earlier last year, I think it was in the late spring, I had the pleasure of attending another amazing event at 1440 Multiversity. During this short wellness event they actually had my lovely friend Michelle from Nom Nom Paleo as a guest teaching an amazing cooking demo for all of us. So fun to watch her cook and create in the kitchen. Michelle made her delicious, popular Potsticker Stir-Fry and that was all it took. One quick sample and I was obsessed, not just in how it tasted but also both in how simple it was and how versatile.

    Keto Asian Chicken Lettuce Wraps {Paleo, Whole30}

    I started making it at home, once a week, most times without the original recipe and as these things do, it slowly morphed into a dish of it’s own in my kitchen. I often would replace the ground pork with ground dark meat chicken, sometimes turkey. I sometimes added the cabbage, but not always. I added bell pepper for the flavor and color and many times I will add water chestnuts at the end, cuz I really love that fresh crunch.

    Read the rest of this entry »

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.