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Pulled Pork – Protein Prep – Oven or Traeger {gluten-free, paleo, keto, Whole30}
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.
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Elotes – Grilled Mexican Street Corn {gluten-free with dairy-free option}
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.
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Smoked Brisket – Protein Prep (Smoker or slow cooked oven option)
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.
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Grain-free Make Ahead Breakfast Burritos – Freezer-friendly, meal-prep
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.
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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!
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!
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Sheet Pan Crispy Ranch Chicken {gluten-free, paleo, keto, whole30}
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.
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Smokey Chicken – Traeger, Grill or Oven {Gluten Free, Whole30, Keto, Paleo}
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.
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Gluten Free Chicken Parmesan {grain-free with options for paleo, keto + Whole30}
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…
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Protein Prep: How-to Make Chipped Beef
We are so excited to bring you a new series of posts and recipes to make meal planning even easier for you. Protein prep is one of the most basic ways to meal prep and plan for yourself without elaborate recipes, tons of work or time.
The goal with the Protein Prep Method is to start the week with maybe 2 to 3 super versatile basic proteins at the start of the week, that you can easily prepare and cook in bulk and then can be used throughout the week a variety of ways to make quick, easy, simple meals that require little to no effort. This month we are sharing a simple but unique way to prepare beef that will give you loads of options for meals throughout your busy week, along with a handful of recipes to utilize this prepped protein.
Chipped beef is something that you never knew you were missing in your meal prep until now. If you haven’t heard of chipped beef it is typically a very thinly sliced beef that is salted and preserved. To simplify things, with our recipe we had the butcher shred some beef into thin slices for us to make our own version that doesn’t require a ton of work or time to preserve that you can feel good eating.
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Bone Broth Risotto with Pan Seared Scallops {gluten-free + dairy-free}
Risotto is one of those comfort foods that’s easier and more versatile than most people think. This recipe does take some attention because you need to add one cup of broth at a time, but it is well worth it! One of the best parts about this Bone Broth Risotto with Pan Seared Scallops is that it is packed with flavor, ingredients that you know have added nutritional value, but the best part is you save more than half of the amount of money on this dish making it at home than buying at a restaurant. There are no extra oils and ingredients that you can’t pronounce the name of. This recipe is great for a novice cook looking to dip their toe in an elegant new dish to show off to their family and friends.
In this recipe we use arborio rice. Arborio rice is known to be very starchy which in turn creates this creaminess without using any milk or cream. Arborio rice is also naturally gluten free for those that are sensitive or intolerant to gluten this is a great option.
We chose turkey bone broth in this recipe because Thanksgiving has just come and gone, and we had a batch on hand. Don’t worry though, any bone broth or stock that is homemade or store-bought will work with this recipe. Bone broth has lots of nutritional value! It’s rich in minerals, amino acids, protein. Here is a post we did on making your own bone broth with more information on the nutritional aspects.
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5 Simple Tips to Relax and Calm Your Mind and Body
This post was created in partnership with MegaFood, a company crafting premium supplements with real food and added nutrients. I am proud to work with brands that care about the health of its 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.
There is no denying stress is part of the human experience and while stress may be an inevitable part of living, supporting the body in its stress resiliency and working on our response to stress doesn’t have to be a complicated undertaking.
Stress is pervasive, and as I teach all of my Nutritional Therapy clients, it isn’t just the typical mental and emotional life stressors we need to consider. Stress and our body’s response to stress can sneak in through blood sugar dysregulation, inflammation, circadian rhythm disruption, and so much more. What are we to do when stress surrounds us and we are desperate to relax and find peace and calm in our mind and body?
Many of the stressors we’re exposed to might be beyond our control; we can control our response to stress and bring a sense of calm to the mind and body to support our nervous system from being impacted by the stress.
Here are my top 5 tips to relax and calm your mind and body and to support a healthy response to stress:
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California Cobb Mason Jar Salad with Green Goddess Dressing {gluten-free, keto, paleo + Whole30 options}
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 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 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.
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.
When creating mason jar salads here are a few simple tips to make the best salad experience possible – meaning NO sad, soggy lettuce:
- 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.
- 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.
- Next add your proteins.
- Layer any soft veggies or fruit (like avocados) mid-jar or just right before the greens.
- Add the blue cheese at any point in the middle, if using.
- 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.
How Do You Eat a Mason Jar Salad?
Well, when you are ready to eat the mason jar salad, just…
- remove the cap to the mason jar;
- 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;
- either way just shake the salad into a bowl or a large plate as you pour all the ingredients out;
- toss as needed to combine.
Enjoy!!
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 Jar Salad with Green Goddess Dressing {gluten-free, keto, paleo + Whole30 options}
gluten-free, grain-free, nut-free, keto, options for Whole30, paleo, dairy-freePrint Pin RateServings: 2 -4 servingsIngredients
- 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!!
Green Goddess Dressing {gluten-free, keto, paleo + Whole30}
gluten-free, paleo, keto, whole30Print Pin RateIngredients
- 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 neededThis post is sponsored by the California Avocado Commission but all opinions are my own.
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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!
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.
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.
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 Dressing
gluten-free, dairy-free, paleo, egg-free, nut-free, whole30, keto, AIPPrint Pin RateIngredients
- 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
gluten-free, dairy-free, egg-free, nut-free, paleo, Whole30, Keto, AIPPrint Pin RateServings: 4 servingsIngredients
- 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.
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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 »
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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!
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.
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How to Make Hemp Milk +Video {Keto, Paleo, Vegan, Nut-free, Whole30}
How to Make Hemp Milk. Today I am teaching you to make my super simple homemade hemp milk. No need for soaking or straining, no planning ahead, just two ingredients to super easy homemade non-dairy milk. Plus, a few of my favorite flavor variations, Creamy Strawberry Vanilla Bean and Rich Chocolate Hemp Milks.
I am excited to show you how to make Easy Homemade Hemp Milk. It’s one of my favorite meal prep recipes and it’s great when you are in a pinch. Whether avoiding dairy milk is a priority, preference or necessity, I find homemade non-dairy milks to be the best for taste and cost as well as knowing exactly what is in there.
There are so many reasons to make your own non-dairy milks at home, but if I am being honest, often the time and the planning ahead becomes a big reason why I just don’t do it. I forget to plan ahead to soak the nuts or seeds, then I don’t want to fuss with straining the milk.
This homemade hemp milk is a favorite of mine for those last minute moments when I realize I have nothing on hand and I just want a quick smoothie, post-workout shake or even a tasty latte. Unlike most homemade nut milks or non-dairy milks, there’s no soaking overnight and no straining after you blend, so it’s ready whenever you are. You just need a high speed blender, like a Vitamix and about 2 minutes of your time! That’s literally it.
By not straining your homemade hemp milk, you maximize the nutritional benefits of the hemp seeds (hemp hearts) along with the extra fiber.
You can strain if you want it to be more like commercial non-dairy milks, it’s super easy, with a nut milk bag or cheesecloth, but the best part about not straining, you retain all the amazing benefits of the hemp hearts.
NO SOAKING NECESSARY
Hemp seeds contain no phytic acid, the mineral-binding antinutrient common to most nuts, seeds, grains, and legumes (which we talk about at length in my nut milk how to post and this sprouting tutorial for nuts, seeds, grains and beans).
Nutritional Benefits of Hemp Seeds (Why I Don’t Strain my Hemp Milk)
Hemp seeds (or hemp hearts) are a great source of vitamins, minerals, and they are rich in plant-based essential fatty acids, omega 3s, omega 6s, plus due to the optional ratio of these two EFAs in hemp seeds, it’s a great option for reducing inflammation. Hemp also contains including GLA, Gamma-Linolenic acid (GLA), a necessary building block for some prostaglandins that has been shown to support hormone balance, inflammation and more.
Hemp seeds are also rich in vitamin E which is great for your immune function. As far as minerals, hemp is a great source of manganese and magnesium, potassium, phosphorous, zinc, among others. Most excitingly, hemp seeds are a quality complete plant based protein, with all 20 amino acids present, including the 9 essential amino acids our bodies cannot produce – this is CRAZY rare in the plant kingdom, this is part of why I never bother straining them out. Per a 30 gram serving of hemp hearts, (approx. 2 heaping tablespoons) you get 10 grams of protein and 10 grams of Omega 3 + 6s. Hemp seeds are also rich in fiber, which is one of the other reasons why I prefer to leave the whole seeds in my homemade hemp milk.
My Blender of Choice + A Special Offer:
All you need is a good blender! That’s it. I recommend a high speed blender for the very best results for super creamy Homemade Hemp Milk. Vitamix is my preferred high speed blender. Using this link, you, the Tasty Yummies community receives $20 off of your first purchase of an Ascent Series product (featured above) plus FREE SHIPPING.
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Easy No-Strain Cashew Milk {+ Video} + bonus flavor ideas
Are you curious how-to make delicious cashew milk? While nut milks and other non-dairy milks can seem intimidating and like far more work than they are worth, this definitely doesn’t apply to my Easy No-Strain Cashew Milk. Just two ingredients, a minute or two of blending and that’s it you’re done! Be sure to scroll down for my tasty chocolate cashew milk recipe along with a few other super tasty, fun flavor ideas.
In typical “food blogger” fashion, by way of photos and personal anecdotes it make appear that this recipe is far more complicated than what it actually is. Don’t get it twisted, this is THE MOST simple recipe I may have ever posted. Spoiler alert: to make cashew milk, you need raw cashews and filtered water. THAT’S ABOUT IT! I generally prefer to add a pinch of quality sea salt, sometimes I will sweeten it or add vanilla and I really love my homemade Chocolate Cashew Milk – but in all it’s simple glory you just need water and raw cashews.
I particularly love this cashew milk recipe, because it’s no-strain! No need to fuss with filtered or straining, no nut milk bags. Just blend and enjoy. It’s creamy, rich, silky and super versatile.
You all have known for years that I generally prefer to avoid dairy, I don’t have an intolerance or allergy, I simply feel much better without it. I do OK with some cheeses in small amounts, along with sheep and goat’s milk from time to time, but there is nothing in me that ever feels a desire to sit down with a glass of cold dairy milk. We were never allowed to drink milk as children. My mom was ahead of her time. She knew that dairy can be inflammatory, that the lactose can be troublesome for most folk’s digestion and it can also exasperate respiratory issues.
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Easy Sheet Pan Keto Beef and Broccoli (w/ Stovetop option) {Paleo, Whole30}
This Easy Sheet Pan Keto Beef and Broccoli takes a classic dish and makes it even easier. Cooked on one sheet pan it’s ready in about 15 minutes. Keto, paleo and whole30-friendly it’s a delicious, healthy weeknight meal that is worth adding to the meal plan every week!
With the start of the new year, comes the back-to-reality moments. Back to the easy weeknight meals, meal prepping, batch cooking and coming up with quick and simple ways to make sure you are prepared and ready.
I am a big fan of one pot and one pan meals, recipes I can add to the Instant Pot or Crock Pot. I love meals that come together in 30 minutes. In the cooler months I am especially fond of sheet pan meals. If I can toss everything together on one pan and toss it into the oven, there’s minimal cleanup, little babysitting and I can get dinner on the table in a jiffy. Perfect for those busy weeknights.
This particular recipe, my Easy Sheet Pan Keto Beef and Broccoli, actually evolved from a stove top meal I had been making the last several months, a product of what I had on hand and what we love the most, flavor wise. I don’t know if you are like me, but I tend to find a dish I love and continuously make it so many times until I basically don’t actually want to see it again for 6 months. Then we begin again.
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Herb Roasted Turkey Breast {Gluten-free, Paleo, Keto, Whole30}
Got a small gathering planned? This Herb Roasted Turkey Breast is a simple and easy way to enjoy the flavors of Thanksgiving without slaving over a HUGE turkey. The skin gets beautiful crisped and golden browned and the herbed butter (or olive oil) brings a beautiful flavor to the whole breast. Gluten-free, paleo, keto, whole30 – friendly.
Roast turkey breast is a really great alternative to roasting a whole turkey. Not only is it less work, it’s less time, too, which leaves the oven open for making some of the must-have sides, ahem – I am looking at you stuffing and roasted Brussels sprouts. A four- to five-pound turkey breast will feed six to eight people, it’s a cinch to carve, and it’s perfect for making those tasty leftover sandwiches or salads or a delicious soup the next day.
Enjoy this easy Herb Roasted Turkey Breast recipe for Thanksgiving or Christmas. Or really, you can make it any other time of the year; the leftovers are fabulous! I especially love that without fussing with a whole bird, all the cook time and the carving time, you get more time to spend with your loved ones, because that’s what it’s all about, am I right?
This turkey breast is tender, juicy and it’s delicious served alongside your favorite stuffing, cranberry sauce and some mashed potatoes 0r cauliflower mash and definitely some green beans. Don’t forget a pie for dessert.
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How To Make Cashew Cream {+ Video}
Dairy-free, vegan cashew cream is so wildly versatile, you are gonna love it. Sweet or savory, it’s perfect as a finishing sauce, a dip or even stirred into soups, stews and sauces. Learn how easy it is to make plus grab some of my most favorite cashew cream flavor variations, including a lightly sweetened vanilla bean and a smoky, cheezy, dairy-free chipotle cashew cream and LOADS of recipe ideas. Paleo, keto and Whole30-friendly.
If you’ve been reading Tasty Yummies for some time now, you know my love affair of cashews runs many, many years deep. It all started with a vegan cashew cheesecake I made, probably for the first time, like 10 years ago now and then finally shared here on the website in 2013 and it’s just exploded from there (see the bottom of the post for lots of recipes). Considering I exist somewhere between totally dairy-free and mostly dairy-free, cashews are absolutely heaven sent when it comes to recreating that creamy texture you get from dairy. From sauces to cheesecakes and even an amazing keto nut butter – I am continuously amazed at what I can create with cashews.
While I have LOADS of cashew cream based recipes from the past almost 9 years on Tasty Yummies, I am finally sharing my basic Cashew Cream recipe along with two additional flavor variations that I LOVE and make often. There really are an unending amount of variations of cashew cream depending on how you plan to use it and your taste and you can adjust the thickness and consistency by adding more or less water, plus there are also so many options for other ingredients you can add to adjust the flavors. But, I wanted to give you the basics so you could be on your way to create your own variations, too.
I have made versions of this cashew cream of mine so many times over the years from cooking demos at Whole Foods to private cooking lessons with dairy-free folks and EVERY SINGLE TIME, without fail, people refuse to believe that it’s cashews!!
Cashew cream has a really mild flavor, which I find allows it to be added to just about any type of cuisine or dish. Be sure to use raw unsalted cashews, not roasted, to yield the best texture and flavor. You can find raw organic cashews in the bulk aisle of most grocery stores or online with places like nuts.com, etc.
Be sure to scroll all the way through to get ALL of the many options for flavor options, ideas for how to use your cashew cream, along with some of my favorite cashew cream recipes plus I answer a few Cashew Cream FAQs!
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Cast Iron Skillet Crispy Kale
Cast Iron Skillet Crispy Kale is a favorite easy weeknight side dish for us. Cast Iron Skillet Crispy Kale is ready in under 10 minutes, under 5 if you are in a rush and don’t care about the crispiness factor. Best part, kale is one of the most nutrient-dense foods on the planet, so this Cast Iron Skillet Crispy Kale tastes great and it’s great for you, too! WIN WIN!
I am all about the simple, easy, weeknight dishes but I especially love nutrient-dense, brain-boosting foods that are easy to prepare and include in the weekly repertoire.
One of the world’s most nutrient dense foods, kale is an inexpensive way to load up on important vitamins, minerals and other nutrients. Kale is incredibly rich in Vitamin C (more than 4.5 times what you can find in spinach and 1 cup of raw kale has more vitamins C than a whole orange). Kale is also one of the world’s best sources of Vitamin K, with 1 cup of raw kale containing more than 7 times the recommended daily amount, Vitamin K is an important nutrient involved in blood clotting.
Kale is also a great source of B6 and other B Vitamins. Kale like other leafy greens is a rich source of antioxidants, specifically Beta-Cerotene, an antioxidant the body can turn into Vitamin A, along with various polyphenols and flavonoids, including two flavonoids, quercetin and kaempferol known for being heart protective, anti-inflammatory, anti-viral and so much more. Kale actually contains over 45 different flavonoids! WOAH!
Lutein and zeaxanthin, catenoid antioxidants these are the nutrients that give kale its deep, dark green coloring and they are protective against macular degeneration and cataracts. Kale is also high in many minerals people are often deficient in, some of the minerals found in kale include calcium, magnesium, manganese, potassium, phosphorus, zinc, copper, iron, to name a few.
