Pulled pork is one of those meals that when someone else makes it and says how easy it is to make, but you still never make it. Well, here is your chance. Making a simple and delicious pork butt is almost a set it and forget it type of deal. We also don’t go crazy with the spices for our rub on this recipe. The reasoning behind that is so that you can repurpose the leftovers in a variety of ways without having overpowering seasonings.
Pulled Pork Pro Tips
Pork butt and pork shoulder are very similar, and you could use either cut or for this recipe. They are both in the neck area of the hog. Just a tip from my experience, getting 2 smaller pork butts, about 5 pounds each, is easier and faster to cook than 1 large 10 pound. If you can only find 1 large you can cut it in half before cooking or just leave it whole but remember to time figure out the approximate time of cooking you’re going to need based off the weight. It is typically 60-90 minutes per pound.
Elotes is grilled corn on the cob, usually spread with mayonnaise (or sour cream or crema) and topped with a salty crumbly cheese, chile powder, cilantro and lime juice. Elotes – Grilled Mexican Street Corn is a crowd-pleasing, show stopper for your backyard BBQ or summer cookout party! Naturally gluten-free with option for dairy-free, too.
Elotes or Grilled Mexican Street Corn is ones of those simple but impactful dishes that is so fun and great for a party. It is popular at fairs, farmers markets, and is a great street food. This isn’t exactly a fork and knife food so just embrace the delicious mess!
Elotes is an amazing option for entertaining. Mexican Street Corn is always a crowd pleaser that takes traditional grilled corn to the next level. It pairs alongside nearly everything from chicken wings, to burgers, you can grill up fajitas or make homemade carnitas and your elotes would pair beautifully.
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 the new Tasty Yummies raw organic ingredients and our organic raw, coconut sugar sweetened dark chocolate. With both cacao powder and melted dark chocolate you are gonna love these rich, ooey gooey, chewy paleo brownies!!
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.
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.
Brisket is one of those meats that I feel a lot of people are nervous about cooking. For one, its usually a big cut of meat and two, it can be a little pricey, so you don’t want to ruin it. Well, we are here to help! We have created a recipe for you that you can’t really mess up and it is 4 ingredients: brisket, salt, pepper, and garlic powder. The key to this recipe is that the smoke from the Traeger Grill (or whatever smoker you use) adds to the flavor of the meat. We are keeping this recipe simple because we also want to show you a few ways that you can repurpose and use brisket as a meal prep for the week.
We have two options for cooking on a smoker or in the oven. With summer temperatures starting to rise we are excited to be using our Traeger more and more. Don’t worry if you do not have a smoker, this recipe cooked in the oven is just as finger-licking good. You want to start by preheating your oven to 275 degrees or priming your smoker.
These grain-free make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy and full mornings. Stay satiated satisfied and fueled for your busy days ahead. These breakfast burritos get packed with protein, fat, complex carbs and you can even add veggies.. Make a double batch of these Make Ahead Grain-free Breakfast Burritos for a healthy, easy, freezer-friendly, meal-prep breakfast that you can enjoy all week long. These are gluten-free, grain-free and can easily be made paleo and Whole30 compliant
Breakfast burritos are a time saver. I feel like everyone has the occasional morning where you’re running late and need to get out the door but know that you need a nourishing and satiating meal in you to power you through the day. These freezer-friendly / meal prep breakfast burritos are the perfect solution. This recipe is a great for meal prep as well as stocking up your freezer with quick nutrient-dense meals when you’re busy or don’t feel like cooking. The best part about this recipe is that you can use whatever ingredients that you like or family prefers.
Like many of our recipes, this one is open to any substitutions that you need to make. Gluten free is our main priority. We used burrito sized grain-free cassava flour tortillas, we like Siete Foods. While you can use any type of tortilla that you have on-hand or prefer, but we do recommend using burrito size tortillas if possible. It is very difficult to make a burrito with a six-inch tortilla.
For the filling, you can use what you have on hand or substitute to fit your nutritional needs. We used organic refried beans, scrambled local eggs, chicken sausage, salsa, and Mexican cheese.
We used an organic no sugar added chicken sausage for half and smoked brisket (recipe coming soon) for the other half, but you can use any brand/flavor that you like. We heat them and chop them into small pieces. Then we scramble our eggs. Having all your ingredients lined up really helps to speed up the process of the burrito prep.
If using almond flour or cassava flour tortillas it is very important that you heat them prior to filling and rolling them. If you don’t, I can almost guarantee that they will rip and tear. I heat mine in a large skillet about 1-2 minutes on low on each side. Seems a bit extra but trust me it’s worth it. I heat all six tortillas them create my assembly line.
I place about a tablespoon of beans and spread them on one side of the tortilla. Next, I add about one to two eggs, scrambled, 1-2 tablespoons of the chopped chicken sausage, or other protein. Add as much salsa and cheese that you like. If there are any other filling ingredients that you want added now is the time to put them in. You want to be careful that you don’t overfill the burrito, you need to be able to roll it and seal it closed.
I am not sure about you, but I don’t think we have ever watched more movies at home than we have in this last year. Movie night became a big part of our 2020 stay-at-home plan.
What I love about movie nights at home, besides being able to pause the movie to get up for a bathroom break whenever I want, is obviously the home field advantage on movie snacks. I love curating a snack situation that works for me vs. the standard fare of popcorn and candy from a theater.
Listen, I am all for enjoying those foods if that’s your preference, but for me, if I straight carb-out on snacks, there is a good chance I’ll be crashing out before the movie ends and that’s definitely no fun!
These Turkey Avocado Pinwheels are a bite-sized snack, perfect for movie night that you can throw together in a jiffy and you can totally customize them to your family’s preferences. With protein and healthy fats being the main focus, then I make sure I have some kind of salty, crunchy carbs snack to pair with it. Some gluten-free crackers, potato chips, popcorn, etc.
These Turkey Avocado Pinwheels are so family-friendly, and you can customize the ingredients to your crew. Best part, I love that you can just pop one in your mouth. Fuss-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!
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!
These Gut Health Gummies are fun and delicious way to enjoy the amazing health benefits of everyday ingredients in a tasty, satisfying bite-sized treat. This gut healing snack comes with several different flavor variations and a bunch of options to get creative on your own.
I was never one of those kids who really liked gummy bears or fruit roll ups growing up. I always opted for ice cream as my dessert. For some reason as I’ve gotten older, I have randomly gotten the craving for some gummy bears, especially the sour ones. One of my favorite things to make when my stomach is upset or I’m coming off a cold, surgery, or sickness of sorts is my pineapple charcoal lemonade. I love the tart with a hint of sweetness and the benefits of the charcoal pulling out toxins as it is a binding agent. So, I thought why not make that drink into a gummy bear!
Pure pineapple has so many health benefits. It can help with inflammation, digestion, immunity, and many other things. Pineapple contains significant amounts of bromelain, an enzyme that breaks down protein, which may help with digestion, often you’ll find bromeliad from pineapple used in digestive enzyme supplements, these are supplements that can support the body in breaking down protein, fats and carbs so you can best utilize and absorb your nutrients. When I created these gut healthy gummies, I knew pineapple would be a great addition.
Just remember that gummy bears are not just for children, adults and humans of any age are welcome to try this recipe 😊
Coastal California living is among of the greatest pleasures of my life. Waking up every day, just a 1/2 mile from the ocean, daily walks in the salty air and sunshine. Let us never forget the abundance of fresh, locally sourced ingredients to inspire all of my culinary dreams – feeling blessed to live here doesn’t even come close to covering it. California coastal cuisine features fresh ingredients, simple preparations, and an emphasis on sustainably and locally sourced ingredients. California coastal cuisine is also often characterized by global inspirations, including spices and techniques influenced by cultures including Asian, European, and South American countries.
This simple recipe for Perfect Crispy Oven Fries get baked in a healthful oil until golden brown and crisped and they make for a super easy side dish. We especially love them served alongside out Sheet Pan Crispy Ranch Chicken. Use this recipe for an easy How to Make Homemade Baked French Fries
Everyone has their favorite type of French fry. Mine is a crispy on the outside and soft in the middle. I don’t like full crunch, just enough so you know there is great texture. I happened to be watching a video review on a commercial fry cutter and the main person said that soaking the potatoes in water before cooking helps oven baked fries get crispy. That sentence stuck with me for about 3 years. After I heard that of course I needed to try it. I soaked the fries for 6 hours and then dried them and let them sit out for about an hour so that as much of the moisture as possible was gone. Let me tell you those homemade fries were worth the effort and the wait. After remaking the recipe a few times, I realized that I could in fact reduce the soaking time if I were in a rush. An hour is enough time to get a lot of that starch pulled out and help achieve that crisp crunchy outside that I’m looking for.
This simple Sheet Pan Crispy Ranch Chicken is a breeze to prep and you can make it in bulk to protein prep for the week ahead. This recipe is gluten-free, paleo, keto and Whole 30 friendly! Make with fries, roast veggies or serve with a salad!
Crispy chicken thighs in general are delicious, but have you had crispy ranch chicken thighs? No? Well get ready to get your socks knocked off because this recipe is going to be perfect for batch prepping protein for the week. This recipe features cooking the chicken in the oven, but you can also grill them if you have access to a grill. These are full of flavor and texture that makes eating so much fun!
Growing up I never really enjoyed the flavor of dill or pickles. In the last few years, my taste buds have come around and now I can’t get enough of a crisp pickle and some fresh or dried dill added to so many meals I make. Right now, we are switching gears from winter comfort meals and moving towards those spring and summer meals with the unique light and bright flavors that reminds us that summer is on the horizon. Get ready because you are going to love our Crispy Ranch Chicken with pickles and crispy oven baked fries. Yes, that’s a lot of crispy because we like a lot of texture over here at TY HQ.
Learn How-to Make Ranch Seasoning Mix with this easy homemade version takes less than 5 minutes using ingredients you probably already have in the pantry! No more store-bought seasoning packets.
Ranch seasoning was a classic growing up. I remember eating Hidden Value ranch dressing with carrots and celery when I was younger (my mom always bought the fat free ugh….can any of you relate?) Well, this ranch seasoning has so much flavor and is so versatile as to what you can use it on and in. It is simple ingredients that when combined packs a powerful punch of flavor. You can use it as a seasoning or use our Diary free ranch recipe to create a salad dressing or dip.
There is nothing like a fresh seasoning mix that you can easily pull together yourself. I honestly love measuring out the spices and putting them in a bowl next to each other. I think it makes for the coolest photos. It breaks down the seasoning that everyone refers to as “ranch” and shows each component that it entails. Nerding out on spices, what can I say?
This Smokey Chicken recipe comes with a simple rub you can make on your own and a variety of ways to cook it up, from a Traeger Grill, to a regular grill, oven or even the stove top. The best part about this recipe is the long list of ways you can serve it up, it is so versatile.
I love a smokey rub with a little sweetness. We have been going a little crazy with using our Traegar Grill and have wanted to create a rub that is versatile and will provide great flavor whether you use a smoker, cooked in the oven, a gas or charcoal grill, or stove top. One of the necessities was that for this recipe that I didn’t want it to have was added sugar. Not because sugar is good or bad, I was challenging myself to really get creative and figure out how to create a subtle sweetness with adding in any type of sugar. Hint, cinnamon is the secret ingredient to giving the sweet flavor to this smokey recipe. You will be able to use this rub on any protein or even potatoes!
We tried this rub on brisket, chicken, shrimp, salmon, and potatoes. It is fantastic on every single dish we used it with! We also love bbq sauce and if you have someone in the fam that loves a good wet sauce on their smoked chicken, check out our easy to make homemade BBQ sauce here It is also great for dipping the chicken in after with and extra kick of flavor.
There are tons of recipes for seasonings or rubs out there but our favorite part about this one is the kick of smoke and hint of subtle sweetness. Our recipe makes enough for about 2 full chickens or around 8 chicken breasts and depending on the size of your chicken thighs about a dozen and a half. If you aren’t cooking for a crowd this is a perfect rub recipe to store in a jar for the next time you want a smokey slightly sweet seasoning for a protein.
Have you ever heard of an arepa? No? Well either had I until a few years ago and let me say this is an easy recipe and one you can make in no time and serve a bunch of people. Arepas are basically a type of corn flour mixed with water and salt, and you can add in different seasonings if you’d like. I like to add in garlic powder and depending on what protein I’m using I may add in a little Italian seasoning, some smoke paprika, or even some truffle salt if I’m feeling fancy.
Arepas can take the place of bread any day in my book. They are very versatile and can be used for breakfast sandwiches, lunch sandwiches, burgers, chicken salad, BBQ sandwiches, used as a dipper instead of bread. You can even get your arepa extra crispy and add some ghee and coconut sugar and cinnamon for a sweet treat and top with bananas, blueberries, or strawberries.
If it’s important to you, you can seek out non-GMO maize flour product.
What exactly is Chimichurri? Chimichurri sauce is an Argentinean condiment, similar to pesto, a sauce that is popular throughout South America. The flavor variations are endless and all the possible uses are as well. Learn how to make this basic version of Chimichurri Sauce plus all the ways you can use it.
Sauces are my love language. How can you not love a fresh, savory, fragrant homemade sauce? Chimichurri is one of those sauces that I constantly have in rotation during the warmer months. Chimichurri can take a steak, grilled chicken, grilled shrimp, an arepa sandwich to the next level! I kid you not, this sauce is almost drinkable in my opinion. The fresh herbs also have your kitchen smelling like an outdoor restaurant. This is truly a recipe that once you make, you will always come back to.
So I know in a lot of our recipes we say if you don’t have fresh herbs you can substitute dried herbs….well in this recipe you need to use fresh herbs. It’s what makes chimichurri, chimichurri. Plus it’s also a fun word to say.
Chimichurri is made a variety of ways, cilantro isn’t always included but we find it’s a really nice addition. If you are one of the folks who doesn’t love cilantro, no worries, leave it out and add additional parsley.
I have said it before and I will say it again, you can take the girl out of Buffalo, but you can’t take the Buffalo out of the girl. The feelings of being homesick and missing my family back home in Buffalo, NY have hit new levels after over a year of being separated. Southern California is quite a far distance. This Buffalo Style Avocado Toast is quite possibly my favorite new way to blend together the flavors of my two homes and celebrate the heritages of these two great places.
We just had our 8 year anniversary of living in Southern California and there is so much to love about our home. The weather, the ocean, the people, the fresh, local produce year ‘round, just to name a few. But being so far away from family is definitely the trade-off. So of course, I am always looking for ways to bring the flavors of back home in Buffalo out here to California.
I learned pretty early on that Californians take their love of the avocado quite seriously and even more, a classic avocado toast seems to be a menu staple at restaurants everywhere out here. To ensure you’re enjoying locally grown avocados, be sure to check for California on the label from spring through summer! So let’s give it an update, shall we?
This recipe blends my two homes together in a delicious open-face sandwich that makes my heart so happy. There is a comfort with all of these flavors independently so together it just works for me. I know you will agree.
No need to randomly hit the McDonald’s drive-thru for that seasonal Shamrock Shake craving, now you can easily make it at home with this Shamrock Shake Copycat recipe that is keto, paleo and Whole30 friendly. This gluten-free, dairy-free shake doesn’t require any ice cream and it’s so basic and simple, you get healthy fats and even some veggies, you could even add a little protein powder and call it breakfast.
If a fast food drive thru is a no-go for you, there is no need to miss out on McDonald’s St. Paddy’s Day special with this healthified paleo and keto shamrock shake! Plus, with no ice cream required, this all-natural breakfast shake is packed with healthy fats, is extra creamy and ultra minty.
Shamrock shakes used to be a favorite growing up, especially on St. Patrick’s Day. There is something about that creamy, sweet, lightly mint flavor that is so refreshing and brings back great memories. As time went on and I looked up the ingredients, there version was no longer appetizing to me. But no reason to go without and miss out on the nostalgia, so, I decided to create my own version with real ingredients that tastes very similar to the original and I’m full of energy after drinking.
How to Make a Sweet and Salty Charcuterie Snack Board: Whether a date night at home, a party, get together or just a simple, fun meal a sweet and savory snack board is a great way to keep it simple, keep it fun and keep it tasty.
Who else loves a great snack board or charcuterie board filled with meats, cheese, chocolates, nuts, granola, fruit, olives, veggies… the possibilities are endless. Suffice it to say, place a charcuterie board in front of me and I’m one happy camper!
Today we are sharing some simple ideas for you to build an easy, colorful, and delicious board filled with foods that you love and to elevate your charcuterie and snack board creations to the next level. As always, mix and match with items that fit YOUR needs and preferences. Happy building and let’s get started!
Our first tip is that boards are not just for a group of people. A single serve board is rarely highlighted to we want to make sure that anyone who is looking to build a board for themselves, there are plenty of options and the best part….you only add things that you like, which is kind of awesome.
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.
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!
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!
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This Gluten Free Chicken Parmesan comes together quite easy with some quick shortcuts and super smart hacks. Plus, there are options for making paleo, Whole30 or keto compatible, if you’d like. This is the perfect romantic meal for two or a great family-friendly, option too.
Chicken parmesan is a classic comfort dish that we took and put our own spin on. It’s says ‘hey, look, I made something amazing for dinner for a fun special occasion like a Valentine’s day dinner at home, anniversary or just a weekend where you want to reminisce about going out to fancy dinners’ – remember going out? This Gluten Free Chicken Parmesan can be a romantic dinner for two, a special dinner for a family, or dinner for one with amazing leftovers for the week. This is recipe is so simple but full of flavor it is a family favorite. Another bonus to this recipe is that its about 30 minutes from start to finish… can you believe that? We have a couple of tips to streamline the cooking process so that you can get everything prepped, cooked, and plated within 30-40 minutes showing off your amazing chef skills.
We kept the ingredients to a minimum and you can easily make this Whole30 compatible, dairy free, paleo, or keto, too. There is a way to make everyone happy with this recipe. Here’s how to do it…
These mini creamy, rich, decadent gluten-free chocolate mousse pies are the perfect sweet treat to share with your sweet. This dairy-free cream pie is served on a crumbly cookie crust that brings the perfect texture and flavor. With lots of options for serving, don’t miss out on the Tasty Yummies Organic Raw Dark Chocolate to compliment and finish these pies off, just right.
Chocolate mouse is one of my favorite desserts…well basically anything including dark chocolate will get you an A+ in my book. This is one of those desserts that is so simple but tastes so decadent you and anyone who tries it will think that it was made by a professional baker. No need to tell anybody that this is dairy free and gluten-free, that’s how amazing it tastes! This recipe is can easily be made grain-free and refined sugar free, depending on the cookies you use or how you make the crust. We love a good dessert, but we also like to ensure that we use the highest quality ingredients within our budget and still making sure that the recipe is amazing.
First, you want to make sure that you have a good can of coconut milk. We want the cream on the top because that will help the pie stay more solidified. If you can shake your can of coconut milk and hear everything move around, you’re going to want to put it in the fridge for a few hours and if you think about it ahead of time, put that can of coconut milk in the fridge the night before. When you open your can of coconut milk you’re going to want to scoop off the solid part on top, that’s the good stuff! You want to measure out one cup of coconut cream. You can also purchase just canned coconut cream, too, if you’d like.
Next you want about 1 cup to 1 1/2 cups of dark chocolate chips, bittersweet chocolate chips or roughly chipped dark chocolate. We used dark chocolate chips that were sweetened with coconut sugar. We recommend using a double boiler to melt the chocolate down, it is the easiest way to melt down the chocolate without burning it. If you do not have a double boiler you can also use the microwave heating for 1 minute to start then 30 seconds at a time stirring every time you need to add more time.