Homemade Taco Seasoning!

Hey guys!! So as you may know, store bought taco seasonings (you know, the ones in those little packets) are often filled with chemicals & other junk to thicken the “seasoning” & also to make it last for a long…long…long time. No bueno, in my opinion, ESPECIALLY when it’s so easy to make your own & store it easily!

There are many recipes floating around out there for taco seasoning, but I just wanted to share what I use & what works in our household! The ingredients below is used for one pound of meat. So feel free to double, triple, quadruple the recipe to save it in your pantry for later! Most of these things will already be in your pantry or on your spice rack, so it should be fairly easy to make! :)

Ingredients:

1 1/2 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon oregano
2 teaspoons course sea salt (I like pink Himalayan salt)
1 teaspoon black pepper

Directions:
1) Mix all ingredients together in a small bowl.
2) Store in an airtight container. I like to use a mason jar to store!

Easy, peasy!! Enjoy!!!

My Favorite Cauliflower Pizza Crust Recipe!

Cauliflower pizza crust has been all the craze for the past couple of years, especially in the low carb community! I will admit…it took me a few tries to “get it down”…but now that I have learned the ins & outs of it, I LOVE making this recipe & it’s a wonderful, low carb, gluten free option for anyone out there wanting to take steps to live that type of lifestyle…or if you just want to try something new! I won’t chat too much…I’ll just get right into the recipe!! Enjoy!!!

Green Giant Fresh Cauliflower Crumbles

Ingredients for the crust:

1 bag of Green Giant Fresh Cauliflower Crumbles (OR one head of cauliflower, chopped or grated)

1 egg, beaten

1 cup mozzarella cheese, shredded

3 tbsp. parmesan cheese

1 tsp. garlic powder (I always use more than this because I LOVE garlic! But you 1 tsp. is the minimum I would use. Do whatever works for you!)

1 tsp. oregano

Optional:

4-5 tbsp. almond flour (it does bind a little better this way & helps it crisp up…but it is not necessary.)

1 tsp. Garlic Lovers Flavor God (I use it sometimes, but if I don’t have it on hand, it’s not necessary either)

Ingredient ideas for the toppings:

I have used all different toppings for my cauliflower crust pizza!! You can stick to all veggies, all meat, only cheese, a mixture of all of them. Whatever YOU want! My favorite combo is italian sausage, onions, mushrooms, and green peppers! You can use anything you want, but be sure to cook your veggies & meat BEFORE you put it on the crust. You will be cooking just the crust first, then adding your toppings and “heating them up” & to melt the cheese at the end. So it’s important that the veggies & meat are cooked before that step.

Things you’ll need:

Cookie Sheet

Parchment Paper

Food processor or cheese grater if you are not using Green Giant Fresh Cauliflower Crumbles

Directions:

1) Cook the cauliflower crumbles according to the bag. Once cooked, pour them into a bag and let them cool down a little bit, about 15 to 20 minutes so it is easier to work with. If you are using a head of cauliflower instead of the crumbles, use a food processor or cheese grater to “crumble” the cauliflower, and then cook in a microwave safe bowl for 6-8 minutes. Let cool for 15-20 minutes.

2) When the cauliflower is cooling down, I like to prep my toppings as mentioned above. The sky is the limit!

3) Once cauliflower is cool, use a cheese cloth or towel to wring out the moisture from the cauliflower. This is an important step because if there is too much water, your crust will be soggy & will not crisp up at all. Wring, wring, wring until the cauliflower is a little more dry.

4) In a mixing bowl, mix all of the crust ingredients and combine them well.

5) Using a cookie sheet, place a piece of parchment paper on it, matching the size. You can use nonstick spray or a couple brushes of olive oil on the parchment paper so the crust doesn’t stick. Then, place the mixture onto the parchment paper and form into a crust shape. (Note: You can do a traditional circle, make it a square or rectangle, or even shape “mini” pizza crusts so everyone in the family can have their own! Whatever works best for you is fine!)

6) Pre-heat oven to 450 degrees. Once pre-heated, cook the crust for 15-20 minutes on the middle rack until golden brown & the edges are a little crispy.

7) Remove from oven and let cool for 5 minutes. Then start adding your ingredients. Again, the sky is the limit! You can use any type of sauce you want or omit sauce completely. Add your toppings & cheese & place it back in the oven for 8-10 minutes, until the cheese is melted & golden brown. You can even broil it for a minute or two if you want! That part is up to you :)

8) Slice any way you like and ENJOY!!!

*Serves 3-4 people. I usually make my crust circular and cut it into 6 or 8  pieces*
**Makes 4-5 “mini” crusts**

Yum!!!

“Hearty” Chicken & Cauliflower Crumble Soup!

Chicken Cauliflower Soup

 

If you know me, you know that I am OBSESSED with all things fall! If I could eat all fall foods, decorate my house with pumpkins & leaves, & eat all pumpkin everything all year long, I totally would. There’s just something about fall that makes me super happy. <3

This soup is something I threw together last night & we LOVED IT!!! It was very simple to make & minimal ingredients, so I truly believe anyone can make it. I wouldn’t even call it a “recipe” because it’s just great quality ingredients in one soup!  I posted a picture of it on social media & so many of you were asking for the recipe, so I decided to put something on here for you all.

I want to preface this by saying that you do NOT have to use all or any organic products if you don’t want to. I did use organic chicken breast, organic chicken broth, & mostly organic veggies (minus the crumbles & the onions), but it is not necessary at all. It is just what I had at the time. I also feel that you can add ANY veggies that you want & it would probably make it even better! I do feel like the Green Giant Fresh cauliflower crumbles are a must in this, as they gave it a little rice and/or potato vibe to me without all of the carbs. I also think that they have to be those particular crumbles to get the same result I had, but you can feel free to use any type of cauliflower you want. The only thing is, I think the smaller the piece of the cauliflower, the “mushier” it may be & the bigger the cauliflower, the more it actually resembles cauliflower & that wasn’t what I was going for. Hope that makes sense! If you try it another way beside the GGF crumbles, let me know how it turns out!

Ingredients:

2lbs (organic) Fresh Chicken Breast
1 bag of Green Giant Fresh Cauliflower Crumbles (or one head of cauliflower)
8 cups of Low Sodium Organic Chicken Broth (check your ingredients! Also, if you prefer to make your own broth, which is what I usually do if I have the time, you can do that too! It’s even better with homemade broth)
1 Small Onion, diced
3 Stalks of Celery, sliced
3 Carrot Sticks, sliced
2 Cloves of Garlic, minced (or any type of minced garlic you have)
2 Tbsp. Extra Virgin Olive Oil (or coconut oil or ghee)
1 Tbsp. Thyme
1 Tsp. Garlic Powder
2 Bay Leaves
1 Tbsp. Flavor God Garlic Lovers (optional; if you don’t use this, use 1 tbsp. of garlic powder)
Salt & Pepper to taste

Directions:

1) Place chicken breast in a crock pot with a little salt & pepper & a tiny bit of water & cook on high for 2-3 hours or low for 4-5 hours or until thoroughly cooked. Once it is fully cooked, use a hand mixer (this is the easiest way!!) or 2 forks to shred your chicken.
2) Chop/dice/slice all of your veggies & garlic up. In a large pot, add olive oil & all veggies/garlic & let saute for 5-10 minutes until softened.
3) Add the broth & all seasonings to the veggies & let simmer for about 20 minutes, stirring occasionally.
4) Add the shredded chicken to the pot, add a little more salt & pepper to taste, & let simmer for another 10-20 minutes, stirring occasionally.
5) Add any extra seasonings as you see fit & ENJOY! Serve immediately, but know that it is just as good heated up! :)

 

Cauliflower “Potato” Salad! (Whole 30 Compliant)

I LOVE summertime! I love cookouts & grilling out so much. There is just something about it that makes me so happy! I love being able to bring healthy side options to a BBQ! And this 4th of July is no different. I love potato salad as much as the next person, but I don’t love how “heavy” and carby it is. Especially because it’s one of those things I want to eat a lot of! I have been tweaking this recipe for a while now, & I think I’ve finally perfected it thanks to the cauliflower crumbles (Green Giant Fresh brand; fresh–not frozen). I have taken it to a couple of family events & EVERYONE, even people who don’t typically eat very healthy, loved it too!! That makes me so happy! This recipe is for everyone…even the kiddos! If you love potato salad….give this a try & let me know what you think! :) ENJOY!

CAULIFLOWER “POTATO” SALAD:

1 bag of Green Giant Fresh Cauliflower Crumbles (or 1 head of fresh cauliflower, “riced” or cut into small pieces)

4 hard boiled eggs, diced

1/2 red onion, diced

4 dill pickle spears (any kind works)

3 stalks of celery, diced

3/4 cup paleo mayo

Salt & Pepper (to taste)

OPTIONAL:

1 tablespoon Tessemae’s roasted garlic marinade (I LOVE this & it gives it an extra kick!)

1 tablespoon mustard (I never use this because I don’t like mustard, but for those of you that do…it will only make it better)

DIRECTIONS:

1) Steam cauliflower for 1-2 minutes in the microwave. If you are using the Green Giant Fresh crumbles, you can steam them right in the bag for the 1-2 minutes. It is important to make sure they do NOT get mushy. Only cook them until fork tender.

2) Mix all ingredients in a bowl, putting the paleo mayo in last. Mix until everything is covered evenly. Use S&P to taste.

3) Chill for at least 1 hour before serving!

Paleo-ish Ranch Dressing

As I said in my Paleo Mayo post, I LOVE making sauces & dressings from the paleo mayo base! It has become such a fun thing for me to do in my spare time! Many of the concoctions I come up with work…and some don’t. But it’s fun to see what does work! And I have to say…this paleo ranch dressing DOES work & it is one of my favorite homemade paleo sauces! I love having this on hand in my fridge & it is also an easy thing to take on the go if I know I am going to be at work all day or if I’m going out to dinner. Yes, I am that girl that brings her own dressing…and I’m okay with it! ;) ALSO…the reason this is Paleo-ish is because vinegar is typically not used on a strict Paleo diet. I use it because it IS compliant if you are doing Whole30, and vinegar has never hurt anyone (well, at least not me! haha)

Paleo Mayo  Ingredients

Ingredients:

1 Cup Extra Light Tasting Olive Oil  OR 1 Cup Avocado Oil

1 Large Egg

1/2 cup of Coconut Milk (must be from a can)

2 tbsp. Red Wine Vinegar

1 tsp Garlic Powder

1 tsp Dill

1/2 tsp  Onion Powder

Pinch of Sea Salt & Pepper to taste

½ Lemon or lime (I usually use lemon) (edit: I just tried this with 2 drops of Young Living Lemon Essential Oil instead & it is SO GOOD!!)

YOU’LL ALSO NEED:

An Immersion Blender (one of my favorite kitchen tools)

Directions:

Add all of the ingredients in a mason jar or bowl & blend together thoroughly. It usually one takes about 1 minute. This should be creamy, thick, and delicious!!

Paleo Mayo

I’ve been making my own paleo mayo lately & LOVING the results! The mayo can be used as a base for many other creative sauces & dressings. I haven’t used a store bought dressing in a while now (after I did the Whole30) because there is just no need to! This is so super simple & anyone can do it!! You need minimal ingredients & a really good immersion blender!

IMG_0221

Ingredients:

1 Cup Extra Light Tasting Olive Oil (I use Bertolli) OR 1 Cup Avocado Oil

1 Large Egg

Pinch of Sea Salt

½ Lemon or lime (I usually use lemon) (edit: I just tried this with 2 drops of Young Living Lemon Essential Oil instead & it is SO GOOD!!)

 You’ll Also Need:

An Immersion Blender (one of my favorite kitchen tools)

A tall, narrow mason jar. This is the one I use (half pint).

Directions:

1)   Add the oil, egg, salt, & lemon to the jar. Let the egg settle to the bottom of the oil (should only take a couple of seconds).

2)   Push the immersion blender to the bottom of the jar. It should be touching the bottom of the jar before you turn it on.

3)   Turn blender on and don’t move it for at least 15-20 seconds. The oil will emulsify and your mayo will start to come together.

4)   Start to pull the blender up slowly after the 15-20 seconds and make sure everything is mixed in properly.

5)   Enjoy!!!

 

Note: You can store this mayo in your refrigerator for up to 2 weeks! Mine never lasts that long because I use it as a base for everything. Let me know if you love it!! I don’t think most people will buy store bought mayo again with all of those chemicals in it when something so simple that YOU can make can taste so great!!

**Click here for the paleo ranch dressing recipe!**

 

The below nutrition facts are an approximation depending on brand of eggs & oil & all of the measurements.  

NutritionLabel

Sriracha Garlic Shrimp!

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I originally just snap chatted this picture, but when 8 people messaged me on snapchat saying how great it looked & that they needed the recipes, I decided to post it on IG too. And…same thing! Hundreds of you asked for this recipe, so I have to share it!!

I don’t even think it’s right to call this a “recipe” because it’s the easiest thing in the world to make, and takes less than 10 minutes. It’s more of a putting simple ingredients together rather than a full blown recipe. ;) But here you go!

 

Ingredients:

4oz. of frozen, fully cooked, tail OFF shrimp (I get mine at Costco in the frozen section. You can use tail on if you prefer. I’ve used it before and it’s great too!)
1 tbsp. Kerrygold Grass Fed Irish Butter
1 tsp. Minced Garlic
1 tbsp. Flavor God Garlic Lover’s Seasoning (If you don’t have Flavor God, you can definitely go without this ingredient. Just add a little extra minced garlic or garlic powder.)
1 tbsp. Sriracha Hot Sauce

Directions:

Thaw the shrimp in water for a half hour. Strain and pat dry. They should be soft and easy to work with.

In a large pan over medium heat, melt the butter and add the minced garlic. This should take about 1 minute. Then add the shrimp and flavor god to the pan and saute for 4-5 minutes. Once the butter and garlic are covering the shrimp, add the Sriracha and cook for 1-2 more minutes. The “sauce” should be covering all of the shrimp and you are good to go! Serve immediately. Serves 2.

 

 

Homemade Turkey Breakfast Sausage – Whole30 Compliant :)

I’m all about some breakfast sausage! And it’s really hard to find any that is Whole30 compliant…with no sugar and no added “crap” in it. So I decided to try to make my own & I’m so glad I did! This was really easy to make & it tastes delicious! I also think the recipe would be easy to make and freeze if you wanted to use the patties at a later time. This was my first time making these, so I am sure I fill find some better tips and tricks along the way & I will certainly share when I do! If you have any suggestions to make it better, just leave a comment to help everyone!

I also feel like you can add in any other spices/flavorings that you love to change this recipe up from time to time! This is just the one I used for now, so I wanted to share. If I start adding new things in, I’ll definitely update this post!

DSCN0078

Ingredients:

1 lb. ground turkey (or chicken or pork) — I bought mine at our local butcher. Be sure to check the ingredients if you are doing the Whole30 program to make sure that it does not have any added “stuff” in it!

1 tbsp. organic garlic powder

1 tbsp. organic sage

1 tbsp. fennel seed 

1 tbsp. sea salt

1-2 tbsp. ghee or any cooking oil of your choice (Olive oil or coconut oil would work really well with this too)

Optional: 1 tbsp. Flavor God “Everything” seasoning (This is not necessary at all, but it made the flavor THAT much better!)

Directions:

1) Put all ingredients into a medium sized mixing bowl and mix with your hands (wear gloves if possible!)

2) Roll into about 2 inch balls. Pat down to form a patty. You should get approximately 10-12 patties.

3) Heat frying pan with ghee. When the pan is hot, cook the patties 4-5 at a time. (The bottoms should get crispy and you can flip when they do.) **If you prefer to bake these, you definitely can!

4) Cook thoroughly. There should be NO pink. Your best bet is to use a meat thermometer and make sure the meat is at or above 165F either way you decide to cook these.

5) ENJOY!!! :)

Whole 30 “Crack Slaw” Recipe

I promised you guys that I would post my recipe for Whole 30 compliant “crack slaw”. I found many recipes online that were VERY close to being Whole 30 compliant, but not quite…and on day 25, I can’t have “not quite Whole 30″ as an option! I’m too close to give up now!

This is a super simple recipe and doesn’t take long at all. You can add different/more/less spices and sauces as you see fit, but this worked and it worked WELL! Even my picky boyfriend liked it! I call that a win! ALSO…there are certain things, such as the homemade sriracha & coconut aminos that you can substitute with regular store bought sriracha & soy sauce if you are NOT doing Whole 30. This works best for me & my Whole30 lifestyle right now though, so that is what I am going to share! You can also use any ground meat you prefer. I believe ground beef (lean or not) works best for this specific recipe, but if you prefer ground turkey or ground chicken…by all means, go for it!! Here’s all you need:

Crack Slaw!

Ingredients:

1 lb. ground Beef or Turkey or Chicken

2 tablespoons of extra virgin olive oil (you can also use coconut oil, sesame oil, ghee, Kerrygold butter…whatever works for you)

1-2 tablespoons of minced garlic

2 tablespoons of diced onions

14 oz. bag of coleslaw mix (or you can just shred cabbage if you don’t want the add ins) ((EDIT: I just found the Green Giant Fresh Southwest Vegetable Blend at Walmart & it is DELISH in this! Best batch I’ve ever made!))

3 tablespoons of coconut aminos (tastes like soy sauce without the soy & salt…soooo good!)

2 tablespoon sriracha (this recipe is from Nom Nom Paleo minus the honey!…love their site!!)

Salt & pepper to taste

Directions:

1) Brown ground beef and season with salt, pepper, and garlic to taste. Remove from pan and set aside.

2) Saute onions, cabbage, & garlic in olive oil & cook until the tenderness you prefer (I like mine more cooked than most)

3) Add in coconut aminos, sriracha, salt & pepper

4) Add ground beef back into the cabbage & mix well

5) Serve warm & top with sriracha, salt, & pepper as desired per serving!

 

Let me know if you try this & what you think! And also if you make any substitutions or add something & you think it tastes great, let us know!! :) Enjoy!!!

No Sugar Added Fruit Pizza! YUM!

Hi everyone! I posted a picture of this amazing sugarless sugar cookie crusted fruit pizza that I made for my family on Thanksgiving. Let me just tell you…it was a HIT!!! It was the only dessert that was gone within minutes! It made me happy to know that my entire family (there were 26 of us at my house) went for the healthier option rather than the sugar loaded goodies that were also on the table. Although anything is okay in moderation, I truly believe with taking small steps like choosing a better dessert is how we overcome all obstacles on this journey and it makes a HUGE difference in the end! :)

 

Here’s the recipe!

Sugar Free Sugar Cookie Crust:

1/4 cup unsalted butter, softened (I use Kerrygold)
1/3 cup baking stevia or no-calorie sweetener of choice (I like to stick with Stevia here to keep it natural!)
1 whole egg OR 2 egg whites (I used the full egg)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (a little goes a LONG way here! don’t overdo it!)
1 cup gluten free flour (you can also use whole wheat pastry flour, which is what my original recipe called for. I am going to try it with almond flour soon!)
1/8 teaspoon sea salt
1/4 teaspoon baking powder

Directions to make cookie crust:

1) In a medium bowl, cream together butter, and sugar substitute with a hand mixer. Add egg/egg whites, and extracts and beat until it is combined. In a separate bowl, combine flour, salt, and baking powder. Gradually add dry ingredients to the wet ingredients, until just combined. Do not over mix to avoid toughness! — Wrap dough and place it back in the refrigerator to chill for about 30 minutes, or until dough is cold.

2) To make one BIG pizza, roll the dough out on a baking sheet or pizza pan to the sizing of your choice. If you want to make personal fruit pizzas, cut the dough into shapes/sizes that you wish. Cook on a preheated oven at 375 degrees for 8-10 minutes. Let it cool COMPLETELY before adding the toppings! (I let mine cool for 3 hours).

Cream Cheese Frosting/Topping:

8 ounces low fat or regular cream cheese
1/4 cup baking stevia/truvia (you might have to tweek this depending on the brand you use!)
1 tsp. vanilla extract

Directions to make frosting:

1) In a medium bowl, use a hand mixer to mix cream cheese, stevia, and vanilla extract together until smooth. Place in the fridge for a half hour.

 

Directions to put the fruit pizza together:

At this point, the recipe is simple! All you have to do is throw your ingredients together! Take the fully cooled cookie crust and spread the cream cheese frosting all over the top of the crust. After this is done, pick your FAVORITE fruits to add to the top! My two favorites are blueberries and strawberries (you can cut them anyway you’d like), but in the photo above you can see we also used kiwi and raspberries too! Try any type of fruit and I’m sure it will be delish!!!

 

I’d love to see pictures of YOUR fruit pizza creations! I promise you, it will be a huge hit at your holiday parties & not so rough on the waistline! Can’t beat that!! :) Happy baking!!!