Pumpkin Chocolate Chunk Protein Cookies (Gluten-Free, Egg-Free, Dairy-Free)

Looking for a gluten-free, egg-free and dairy-free HEALTHY chocolate chip cookie? These Collagen Quinoa Pumpkin Chocolate Chunk Cookies have just the good stuff… protein, fat, nuts, pumpkin, seeds and an allergy-free mega chocolate chunk!

 

collagen quinoa cookie gluten free

 

 

Give me a one bowl cookie recipe filled with functional, health-promoting foods that taste and look like a cookie and I’m SOLD. After the popularity of my Protein Breakfast Cookies, I wanted to make a more treat-like fall version with pumpkin, pumpkin pie spice and CHOCOLATE.

 

These cookies are chock full of good stuff like…

 

Pumpkin Puree: adds moisture, nutrients and helps use up that can of opened pumpkin puree! The pumpkin puree replaces oil/butter in traditional cookies.

 

Chia Eggs: help bind the cookie together while adding moisture and chewiness – my favorite egg replace – although you can sub the chia egg for 1 whisked large egg too!

 

Dry Quinoa: these little sprinkles add crunch and an earthy, nutty flavor to the cookies! I used to make the most delicious millet muffins and the dry quinoa here is reminiscent of that recipe for me.

 

Mega Chocolate Chunks: allergy-friendly BIG ASS chocolate chunks from Enjoy Life melt into gooey pools of chocolate in almost every bite in these cookies! These chocolate chunks really take these cookies from tasting health to tasting like a real treat without any garbage ingredients!

 

Sunbutter: I love the flavor of sunbutter and the thickness it provides for this cookie dough. It bakes up into a heart cookie keeping this recipe filling and full of nutrients from real food!

 

Feel free to get a little crazy and add flaked or shredded coconut, replace the pumpkin puree with sweet potato puree, or mix in some dried mulberries, raisins or diced figs. I always want my recipes to be the basis for YOUR own individual take. Make it as written and then adjust to your taste. This is how we learn to cook/bake and become our own personal chef, creating delicious, healthy meals out of whatever is in our pantry and fridge!

 
[simple-recipe:8520a]
 

 

 

 

 

Nightshade-Free Cuban Picadillo

 

Have you ever tried picadillo?! It is one of my favorite Cuban dishes, but I haven’t been able to order it in quite some time since this whole no nightshades, no ‘dillo business started. It’s a savory, sweet and salty skillet meal. It makes incredible leftovers and is super affordable to put on your table too! Try this Paleo, AIP, gluten-free, low carb and nightshade-free Cuban Picadillo this week!

The below review was written two years after I tried my first box! I have now been ordering from Butcherbox every month for the last two years! It’s where we get 90% of our high quality meat & seafood!

 

I made this dish using my Butcher Box grass fed ground beef. Butcher Box is my go-to well-raised meat delivery company that sends you customizable boxes of their grass fed beef, pastured pork, and heritage chicken from only small, trusted local farmers.

I tried 5 different cuts of beef from them and was really shocked to realize I actually COULD taste a difference in their beef compared to the beef I buy from Whole Foods. Whole Foods is awesome, don’t get me wrong, but getting straight from small farms that aren’t contracted under a national grocery chain makes a big difference.

 

What’s also cool is each time you order, you’ll likely get a variety of cuts that you didn’t receive in your last shipment! I am someone who goes to the grocery stores 3 to 4 times a week, and that gets pretty exhausting. Usually I’m going to buy fresh meat or seafood, since I don’t utilize my freezer much. After having several pounds of grass fed beef in my freezer for a couple weeks and being able to grab and defrost on the fly, I now realize why people buy deep freezes!

Buying in bulk or freezing when you find cuts on sale really saves you not just money but time in the long run. I loved our Butcher Box so much, they asked me to write a few thoughts on their beef for their website. I don’t only buy grass-fed, pastured and wild caught meat and seafood because it’s better for ME, but more so because it’s better for our environment, local economies, and for the animals.

“Grass-fed beef, particularly the high quality cuts from ButcherBox, is a health food staple in our house. Animal welfare is a topic I hold close to my heart, and I need to know that the beef we purchase comes from healthy, happy and properly treated cattle. Not only are grass-fed cattle treated more humanely, but they also have a lower environmental impact and generally come from smaller, local family farms rather than factory CAFOs. On top of all that, grass-fed beef is plain and simple the more nutritious choice, packed with more vitamins and omega-3s than grain-fed meat by a landslide!”

 

Here are my favorite cuts of Butcherbox Meat after ordering monthly for 2 years. Add these to your first custom box! And look out for monthly deals like 10 pounds of ground beef for only $49!

Ground Beef

Steak Tips

Chicken Breast

Chicken Drumsticks

Flat Iron Steak

Wild Salmon

Baby Back Ribs

Breakfast Sausage (nightshade-free too!)

 

 

37 reviews

Nightshade-Free Cuban Picadillo

Prep Time 00:15 Cook Time 00:25 Serves 6

Ingredients

  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 4 large cloves garlic, chopped
  • 1 teaspoon ground cumin (omit for AIP!)
  • 2 teaspoons dried oregano flakes
  • 2 Turkish bay leaves
  • 1/4 teaspoon ground cinnamon
  • 2 pounds Grass Fed Ground Beef
  • 1 teaspoon fine sea salt
  • 2/3 cup butternut squash puree
  • 1/2 cup dry red wine
  • 1 teaspoon blackstrap molasses
  • 3/4 cup pitted and sliced green olives
  • 1/2 cup raisins
  • 1 teaspoon apple cider vinegar

Directions

  1. In a large stainless steel skillet, cook bacon, onion and garlic over medium heat for 6 to 8 minutes until the onion is tender and fragrant.
  2. Stir in cumin, oregano, bay leaves, and cinnamon and continue to stir for 30 seconds until toasted and fragrant.
  3. Crumble ground beef into skillet and season with sea salt. Cook, stirring every couple minutes, until no longer pink. Ensure you break up the ground beef into small pieces with a wooden spoon as it cooks.
  4. Add butternut squash, red wine, molasses, olives, and raisins to the skillet and bring to low boil over medium-heat. Reduce the heat to medium-low and allow to simmer for 6 to 8 minutes until thickened.
  5. Remove from heat and stir in vinegar. Serve over cauliflower rice or white rice for a traditional Cuban meal.

 

 

Why You Should Switch to Non-Toxic Deodorant

GET 10% OFF YOUR FIRST ORDER AS A PRIMALLY PURE ORDER WITH CODE “GRAZEDANDENTHUSED10” AT CHECKOUT!

This past weekend I asked someone, “If you don’t trust what the government allows in our food supply, why would you trust what they allow in our personal care products?” (or our water, our prescription drugs, our household cleaners for that matter…). The person looked a little perplexed, and it definitely got them thinking.

I explained that the US government hasn’t passed a major federal law governing the safety of our personal care products since 1938. Companies aren’t even required to disclose exactly how or where their products are manufactured, which is why toxic chemicals like heavy metals make their way into our bathroom cabinets, our lip glosses, and our kid’s “baby oil” from contaminated sources in overseas production facilities and even on our home turf in America. Not only that, the FDA does not have the authority to mandate recalls of personal care products they deem harmful. They can only suggest the company participates in a voluntary recall at their own financial burden. Haha, yeah right.  (source: FDA website) 

It’s not like scientists haven’t discovered the potential and proven dangers of the toxins in our personal care products. They have. In fact, the European Union has banned 1,400 of the 1,500 chemicals that American cosmetics company Beautycounter has banned from their products. America has only banned 30 of the 1,500 chemicals known to be potentially harmful or confirmed to be harmful.And just because a shampoo gets washed out of your hair or a mascara touches just your eyelashes doesn’t mean these chemicals aren’t getting absorbed through your skin and mucous membranes.

One of the biggest potential offenders in your bathroom

is actually your deodorant.

Why deodorant? Well we put it on every day, sometimes multiple times a day, and we apply it to our underarms. Our axillary lymph nodes can be found in this area of our body. Other lymph nodes can be found in the groin and in the neck. They are part of our larger lymphatic system, which is responsible for filtering and draining fluids, bacteria, and toxins as well as acting as an important part of our immune system. Yes, the lymphatic system is INCREDIBLY important in preventing autoimmune diseases!!

WHAT’S THE BIG DEAL WITH CONVENTIONAL DEODORANT?

Current research is challenging the safety of typical over-the-counter underarm antiperspirants, but it still isn’t clear the quantity of chemicals absorbed through the skin. Maybe the research will turn up that we were always in the clear, but I’m going to say likely not since it has been proven that toxic chemicals applied to the skin do pass the skin barrier and can be absorbed into our bloodstream.

And frankly, our bodies were MEANT to sweat! It’s one of our detoxification mechanisms, so why would we block that using an antiperspirant? Especially one full of these chemicals like these!

  • Parabens (endocrine hormone disruptors)

  • Aluminum (linked to Alzheimer’s disease and heavy metal toxicity)

  • Propylene glycol (a synthetic chemical solvent)

  • Silica (a Prop 65 carcinogen)

  • Phthalates (endocrine disruptors linked to permanent birth defects)

  • Formaldehyde contaminated synthetics (a carcinogen)

  • Triclosan (which can lead to liver toxicity and thyroid dysfunction and has been banned by the FDA last year in effect as of September 2017).

What’s in a popular Dove women’s anti-pespirant that is potentially absorbing into your bloodstream? Mmmm… 

Active Aluminum Zirconium Tetrachlorohydrex Gly (15.2%). Purpose: Antiperspirant. Inactive Cyclopentasiloxane, Stearyl Alcohol, C12-15 Alkyl Benzoate, Ppg-14 Butyl Ether, Hydrogenated Castor Oil, Peg-8, Fragrance (Parfum), Dimethicone, Silica, Polyethylene, Helianthus Annuus (Sunflower) Seed Oil, Steareth-100, Bht, Hydroxyethyl Urea.

source: Dove website

One could argue that the dose is in the poison. We don’t slather on deodorant over our entire bodies, mascara is only applied to our eye lashes, and foundation only touches our face.

But the Environmental Working Group is disproving that notion. The poison may be in even the lowest dose of a partially-carcinogenic chemical (which are found in MANY of our personal care products).The Environmental Working Group has its own team dedicated to cancer prevention research. This is from a 2015 article titled “Rethinking Carcinogens”:

The Halifax Project team investigated 85 common chemicals not known to be carcinogenic on their own and found that 50 can disrupt cancer-related pathways (known as the Hallmarks of Cancer) at low doses typically encountered in the environment. The researchers go on to propose that combinations of these chemicals could cause cancer by disrupting multiple pathways and overwhelming the body’s defenses. This thinking is in-line with the current understanding of cancer as a multi-step process. They also noted that even in the lowest doses, these potentially cancer-causing ingredients were disrupting cancer-related pathways. You didn’t need to glug a bottle of parabens a day!

It’s simply that the everyday choices we make overtime make our bodies more prone to developing and having difficulty fighting cancer. One of the first products I switched out for safer was my underarm deodorant.

Although it hasn’t been without-a-doubt confirmed that the aluminum and hormone-disrupting chemicals found in deodorant definitely cause breast cancer, I’m not willing to put chemicals on top of the lymph nodes nearest my breast (and that breast cancer frequently spreads to).

I went without deodorant for 3 years between 2013 and 2016. I lived in colder climates for most of the time, so it wasn’t a big deal, but once summer hit in Austin, Texas, I knew I needed to bring deodorant back into my routine! Now that I live in Florida where it’s pretty much 80 degrees or warmer year round, yeah I can’t away with no deodorant anymore!

After trying 3 different brands of safer deodorant from Whole Foods that neither prevented perspiration or covered up any sweaty smells, I had almost given up. But then I discovered Primally Pure.

PRIMALLY PURE CHARCOAL DEODORANT 

Primally Pure is this truly inspiring skincare and beauty company started by Bethany McDaniel. Bethany is a fellow new mom whose passion for safer products has extended to a full line of highly effective solutions to our everyday problems like dry skin, fine lines, stinky underarms, chapped lips, and even beard itch (man problem, ladies!) She’s been a huge inspiration for me throughout my journey in motherhood and switching to safer products. Bethany is one of the most generous and kind people I’ve “met” in our Paleo community of business owners! And her products are innovative, environmentally-conscious, and well-researched.

Primally Pure Charcoal Deodorant is the only safer deodorant I’ve tried that doesn’t just look pretty but it works. It is SO effective, I put it on in the morning and I don’t have to fear what I’m going to smell like by the end of the day. Showers are a luxury these days since staying home with an 8-month-old doesn’t give you much time for self care.

I use the Charcoal Deodorant because it contain non-nano zinc oxide to beat odor, arrowroot starch to absorb moisture, grass-fed tallow and coconut oil to sooth and moisturizer, baking soda to deodorize and best of all detoxifying charcoal and clay! 

Compare THAT to the list of ingredients in Dove deodorant above! Start small with your lifestyle changes – even just switching to a safer deodorant can make a big difference in your overall toxin burden.

Paleo Baby Birthday Cake (Paleo, AIP, Nut-free, Sugar-free, Egg-free)

A

paleo smash cake

 

How cute is this Paleo Baby Birthday Cake made from sweet potato, beef tallow, carob, avocado and coconut flour!? It’s free of all grains, dairy, nuts and sweeteners which means it fits the bill for any real food baby, toddler or adults big day!

 

I cannot comprehend how my baby girl is going to be a one-year-old next month. My pre-baby life seems like an eternity away but only 365 days will have passed. They have been filled with emotions at every extreme and not a ton in the middle. Lots of laughing, smiling, heart-bursting joy but also my fair share of tears, frustration, anger and fatigue.

 

Motherhood is by far the hardest journey I’ve ever been on inclusive of my journey with Hashimoto’s and infertility. I spent many nights of my pregnancy up with anxiety about how I would be able to be the 24/7 guide for another life form. It’s just as hard as I thought it would be, but you take the good with the bad and you let the good keep you going.

 

 

paleo first birthday cake

 

I wanted to take some time today to reflect on what I’ve learned in the last year. You can skip ahead to the recipe if you’d like; this will just be my form of self-therapy.

 

 

Having your heart beat outside of your chest and inside the body of another human being is the scariest, most gut-wrenching feeling I can imagine. Every time I hear her cry my cortisol shoots up and I get a pit in my stomach. I know I can’t protect her from everything but I sure wish I could. Watching the news is near impossible for me now, traveling by airplane is a feat, and I’ve had to unpack a lot of post-partum anxiety lately. I know it’s normal, especially for someone who defaults on the anxious side, but it still needs to be addressed lovingly.

 

She makes me smile so wide and for so long, my lips are actually chapped by the end of the day. I thought high school and college were fun, but parenthood has me smiling and laughing more than ever before. She has taught me that my heart is a bottomless basket of love, care and pride. I wish I had more videos of the two of us interacting, but we are home alone so much that I’d have to set up a hidden camera to catch it all. Actually that’s not a bad idea

 

Part of me wishes that being a mother was my 1 and only purpose here on earth, but it’s not. It will always be my #1 purpose but I also am realizing I need to expand some of my love and attention to other areas of my life like my marriage, my career and my friendships. None of those things will ever give me the same type of joy and pride that she does, but they all make me a happier and more complete human

 

I am intrinsically terrible at asking for help. I really need to work on that (but I’ve come a long way since she was a newborn). Even though I’m a stay-at-home mom right now, I have a nanny who comes 6 hours a week so I can go work at a coffee shop, go to the dentist or get a pedicure. This has been extremely beneficial for my mental health. I’ve also started asking my husband for more help around the house. In fact, he vacuumed and steam-cleaned all the floors yesterday (amen, thank you to my incredible hub).

 

I’m not afraid to tell people no anymore. I used to say “yes” to everything that was asked of me, whether or not it benefited me or not. I am a giver and a helper by nature, and I also have an easily ignited guilty conscience (hello, kindling for autoimmunity and flares). Now if my gut tells me that a particular commitment is going to add stress to my life in an unproductive way, I say no and don’t feel bad about it. The book “Non-Violent Communication” has REALLY helped me with this. If someone is offended, disappointed or pissed off, oh well. Life is too short and modern life is too stressful already to constantly cater to others’ needs before your own.

 

There are no words for the love you have for your child. I cannot even attempt to describe the immensity of my love for my daughter. The fact that Hallmark tries to capture a mother’s love in a 100-word card baffles me. NO WORDS.

 

 

 

 

 

Okay let’s talk PALEO AIP BABY SMASH CAKE!

 

Now that all my sappy emotions have escaped my fingertips, here’s a little valuable information on this adorable 4-layer Baby Smash Cake! I was actually going to forgo birthday cake all together for her first birthday because

1) I didn’t think I could come up with a suitable cake that doesn’t have any grains, dairy, eggs, nuts or sweeteners (even natural ones like maple).

2) I wasn’t sure how I felt about getting her started on treats this early. What changed my mind: I didn’t want to regret not having an adorable, messy photo shoot of my daughter going ham on some cake. It’s an iconic photo!!

 

My first attempt included a similar birthday cake that was made with sweet potato, avocado and banana but the banana constipated her severely, so that was a big no-go! I landed on this version made from sweet potato (which adds sweetness, moistness, density & acts as a binder), beef tallow (healthy fat and it gives the cake its “donut” taste!), coconut flour (to help hold it together), cinnamon (adds a little sweetness without sugar), baking soda (for fluffiness) and an egg replacer (your choice: chia “egg” or gelatin “egg”). The frosting has the consistency of pudding and is made from a whole avocado, carob powder (a ‘chocolate’ flavor without the caffeine), coconut milk and a touch of coconut oil. The coconut oil helps thicken the frosting once it is refrigerated so that is goes on smoothly.

 

The texture of this cake is great for babies because it is soft, squishy and sort of melts in your mouth. I can only closely describe it to a pudding cake, if you’ve ever had one of those! The frosting in between each layer adds moisture too. I was concerned about making a cake that was too dry, her grabbing a giant bite and choking on it on her birthday. Again, still working on that new mom anxiety (eek).

 

 

This Paleo birthday cake is mom-approved in taste, ingredients & cute factor!

 

 

paleo baby cake

 

 

Please tag me in your messy baby birthday cake photos on Instagram or Facebook!

A NOTE ON SUBSTITUTIONS

I don’t recommend many substitutions here! All ingredients have a purpose. For example, the beef tallow is what gives the cake it’s fried donut taste (pre-cheap industrial oils, donuts and french fries were fried in delicious tallow!) If you replaced it with another solid fat like lard, it would definitely change the taste. For a baby, they won’t notice, but if you want to pick at the leftovers you may not enjoy it as much! I don’t recommend adding sweetener, it’s not necessary. If your baby does well with eggs, you can definitely use an egg in place of the gelatin or chia “egg”. No other grain-free flour will work here. Coconut flour has unique binding and moisture-absorbing properties. I would not use tapioca or arrowroot in its place of you’ll get a very gummy cake. You may leave out the cinnamon if your baby has an intolerance to it; the flavor will be slightly altered and it won’t be as sweet or donut tasting. You can replace the avocado in the frosting with coconut cream most likely in a 1:1 ratio. I prefer avocado because of the fiber and other nutritional properties that make it easier to digest than something as high in fat as coconut cream.

 

 

 

aip birthday cake

 

 

Happy Birthday, Baby! Get as messy as you want with this allergy-friendly sweet potato & “chocolate” cake!

 

 

 

42 reviews

Paleo Baby Birthday Cake

Prep Time 00:15 Cook Time 00:15 Serves 1-4

Ingredients

  • For the cake::
  • 1 large baked sweet potato (1 cup mashed), cooled
  • 1/4 cup Bob's Red Mill coconut flour
  • 2 tablespoons beef tallow, melted (measure before melting)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 chia egg or 1 gelatin egg (recipes in notes)
  • 1 teaspoon lemon juice
  • For the frosting:::
  • 1 ripe medium avocado, pitted
  • 1/4 cup coconut milk or cream, room temp
  • 1/4 cup carob powder
  • 2 teaspoons coconut oil

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Have a 3-inch biscuit cutter handy for easy preparation of cake layers.
  2. Prepare the cake. In a food processor, combine the 1 cup mashed and cooled sweet potato with the coconut flour, beef tallow, baking soda and cinnamon until smooth.
  3. Prepare the gelatin or chia "egg" according to directions in notes below. With the machine running, drizzle in the "egg" along with the lemon juice and combine for 30 seconds until smooth.
  4. Place biscuit cutter on baking sheet. Scoop 1/4 cup batter in the cutter and use wet hands to smooth batter into an even circle. Remove biscuit cutter carefully. Repeat this step 3 more times for a total of 4 3-inch mini cakes.
  5. Bake cake layers for 15 minutes. They will rise slightly and be fairly soft when you remove them from the oven. They will firm up as they cool. Cool cake layers completely on the countertop (don't skip or rush this step or the warmth will melt your frosting!)
  6. Meanwhile, while the cakes are baking prepare the frosting by combining all ingredients in a clean food processor until very smooth. Transfer frosting to a glass bowl and keep in fridge while the cakes cool.
  7. To frost the cake: Transfer 1 layer to serving plate. Apply generous layer of frosting on top using a butter knife or mini spatula. Repeat with remaining 3 layers, ensuring you save enough frosting to frost outside of cake too!
  8. Store cake in fridge until ready to serve! Leftovers can be stored for up to 5 days! I ate her leftovers cold for breakfast and they seriously filled my donut void!

Recipe Notes

Each recipe below makes 1 "egg" which is what this recipe calls for:

Chia Egg: Grind 3 tablespoons of whole chia seeds in a clean coffee or spice grinder. Measure out 1 tablespoon of ground chia and mix with 3 tablespoons of cool water. Let sit in the fridge for 10 to 15 minutes to thicken.

AIP OPTION Gelatin Egg: Whisk 1 tablespoon gelatin with 1 tablespoon cool water until frothy. Whisk in 2 tablespoons of hot water until thickened. Immediately use your gelatin egg where call for in the recipe.

 

Paleo Tortillas (AIP)

 

paleo tortillas

 

There’s nothing that quite gets the Paleo community hot & bothered like a good tortilla. We all just like to roll, stuff, and crunch our way into meat & veggies. Nothing wrong with that, my friends.

 

I used to buy Siete Cassava & Coconut Flour Tortillas but I haven’t been able to find them in my neighborhood! They’re pretty yummy – thin, flexible and taste close to a flour tortilla! When cooked they are soft and crispy-fried. I just can’t afford to buy them regularly, so I wanted to make my own AIP-friendly tortilla at home more affordably!

My Plantain Wraps in The Healing Kitchen are another option.  They’re quite popular among the THK Ride or Dies – pliable, soft and fluffy! They make excellent wraps too, but they aren’t super thin like a traditional tortilla and don’t have the taste of a flour or corn tortilla. But if you are looking for a plantain-based option – there you go!

 

paleo aip tacos

Fill your tacos with your favorite protein, avocados & toppings! I chose ground chicken, avocado, onion and cilantro and then sausage and kale!

 

 

These Paleo Tortillas are made with just a few simple ingredients: arrowroot and coconut flours, olive oil, baking soda and sea salt. Instead of cooking them on a stovetop, which can be really tricky, I bake these in the oven. I actually based the recipe on my Pizza Crust because so many of you were telling me you would use the pizza crust recipe as a wrap! I changed up the ratios and technique though – once baked into 6-inch tortillas they are lightly pan-fried in beef tallow so you can eat them as “soft” or “hard” tortillas.

 

 

A note on substitutions: Tapioca starch is generally replaceable for arrowroot starch, but I have not tried it myself in this recipe. You can replace the olive oil with avocado oil, but I prefer the taste of olive oil in tortillas. I link to the baking soda and cream of tartar I use. If you cannot find cream of tartar, you can use the same amount of apple cider vinegar, but your tortillas won’t be quite as soft. It’ll still work though! Okay I think I covered all the inevitable substitution questions!

 

 

aip taco shells

 

If Taco Tuesday isn’t already your thing, it’s about to be!

 

 

14 reviews

Paleo Tortillas

Prep Time 00:15 Cook Time 00:10 Serves 6

Ingredients

Directions

  1. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper. Set aside a separate 8 square inch piece of parchment paper for step 3.
  2. In a food processor, combine all ingredients except the warm water until well combined. With the machine running, slowly drizzle in the warm water and process for 45 to 60 seconds until a wet, fluffy "dough" forms. This will not look like regular dough - it is drier and more crumbly but sticks together when pressed.
  3. You are going to make 6 tortillas with 3 on each baking sheet. Form 3 balls of dough, 1/4 cup each in size, on each baking sheet. Using the extra piece of parchment paper from step 1, use your hands to roll out each ball into a 1/8-inch thin, 6-inch diameter tortilla. Make sure to adequately space out your tortillas so they don't touch. Please take your time when smoothing out the dough to ensure it is even and the edges are smooth! This is important for your tortilla-enjoying experience.
  4. Bake tortillas for 6 minutes in preheated oven. The tortillas should be a pale off-white color and not too brown around the edges. Transfer parchment paper to countertop to allow tortillas to slightly cool. These are your soft shells.
  5. For hard shells: Heat small stainless steel pan over medium heat. Add 1 to 2 teaspoons beef tallow to coat bottom of pan. Use your hands to fold tortillas into the shape of a hard shell and press bottom side of shell into pan for 30 seconds until crispy. Place tortilla on side, maintaining the hard shell shape, and fry each side for 30 seconds. Let cool on paper towel lined plate before filling with your favorite taco night ingredients!

 

 

paleo aip taco tortilla

 

 

 

Pressure Cooker Pot Roast in 1 hour! (Paleo, AIP, Whole30)

 

I know it’s not really pot roast season anymore, but even on an 85 degree humid Florida day, I still sometimes want to eat a comforting bowl of easily digestible food! And I’ve been wanting to make a pot roast in my Instant Pot for ages – not the kind my mom used to make (sorry, Mom) but something flavorful and tender.

 

I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than 1 hour and the meat is pull apart tender and paired with perfectly cooked root veggies!

 

I get most of my grass-fed beef from Butcher Box and US Wellness Meats these days. In my new neighborhood, I have to drive at least 45 minutes to get freshly butchered grass-fed meats, so ordering online is convenient and I’m guaranteed the animal was raised and fed well. Gone are the days I had 3 Whole Foods within a 15-minute drive. I’m still mourning that loss.

 

This Pot Rot roast recipe really cuts down on the time and ingredients in a traditional roast which often contains red wine, butter and fresh herbs. I like the simplicity of dry herbs here so your chopping is limited to the vegetables and apple. I added apple, which you don’t typically find in a pot roast, for sweetness to balance out the meat and onion.

 

Another way I cut down the time is by pressure cooking the roast for just 50 minutes and then cutting it into large chunks which then go back in to pressure for 10 minutes with the veggies. This creates more surface area for the meat to absorb all that delicious beefy-onion liquid!

 

Whoo! I’m recovering from last night’s Flaming Lips show. They put on such a performance every single time, and the older they get, the more wild it gets. There was confetti, there was an LED light explosion, there was a grown man riding a unicorn wearing inflatable wings, and there was so some spectacular people watching. If you have the opportunity to see them live, even if you don’t know their music, go! Especially if you’re a fan of Pink Floyd and more experimental music. We didn’t get to see my favorite song since we had to get home to Grace by 11pm though. We played the live version this morning during breakfast for her though! The only other show we’ve seen since she was born was Austin City Limits last September! It’s still hard to leave her at night because I like to be there for bedtime.

 

I don’t think I’ve mentioned it here but I’m going to be leaving her for the first time for 4 DAYS (gahhh!) for Meg & Shawn’s Soul Sista Getaway in Boulder! My husband and I love Boulder and have visited several times, so he’s going to come with and just go do his own thing while I participate in all the fun events they have planned like eating and yoga and eating.

 

You can reserve your spot for the Soul Sista Getaway here from June 23-25th, 2017!

 

This Beef Pot Roast is tender, flavorful & on the table in an hour!

 

49 reviews

Instant Pot Beef Pot Roast

Prep Time 00:15 Cook Time 00:60 Serves 4

Ingredients

  • 2 pounds beef loin roast
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon each garlic and onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 large yellow onion, sliced
  • 1/2 cup broth
  • 2 medium rutabagas, peeled and chopped into 1-inch chunks
  • 6 carrots, peeled and chopped into 1-inch chunks
  • 1 Pink Lady apple, chopped into 1-inch chunks
  • 1 tablespoon coconut aminos

Directions

  1. Place beef loin roast in Instant Pot insert with fat cap side down. Rub the dried herbs, garlic and onion, and sea salt on the meaty side of the roast. Brush balsamic on top of the meat and layer with onion slices. Pour broth around the roast.
  2. Seal the lid and set to cook on "Manual" for 50 minutes. When timer elapses, vent the lid and transfer the roast to a cutting board. Slice against the grain into 1-inch chunks.
  3. Return meat to the insert along with the vegetables and apple. Seal the lid and set to cook on "Manual" for another 10 minutes. When timer elapses, vent the lid, stir in the coconut aminos to slightly break up the onions and rutabaga to help thicken the liquid. Serve warm sprinkled with parsley.

Recipe Notes

You may also use other large cuts of beef like chuck roast.

Balsamic Chicken Veggie Bowl (Paleo, AIP, Whole30)

 

balsamic chicken veggie

 

Now that Grace is eating 3 meals a day and sometimes a snack too – I’m in the kitchen more than ever! I’m still working on a post about how I introduced solids to her, but it’s taking me awhile – mostly because I’m always cooking for and cleaning up after her! This leaves little time to prepare meals for me and my husband either.

 

Not to worry because for some reason combining protein & veggies in a bowl with the perfect amount of seasonings and finishes constitutes for a very delicious meal indeed – without any forethought or planning. I don’t have brain cells reserved for future events these days.

 

If you haven’t noticed, I rarely post any complicated recipes on this site. Mostly because I don’t make complicated recipes and second because you don’t need one to make a balanced, tasty dish like this one.

I get a high-quality balsamic vinegar from THRIVE Market.

 

Since grabbing this balsamic vinegar from Thrive when I started a membership with them in January, I’ve been pouring it all over my salads, skillets and even drizzled over homemade strawberry coconut milk ice cream. In the last 3 months, I’ve placed 4 orders with Thrive for pantry staples and organic household cleaning products. I even get Grace’s diapers for Thrive! Here are some of my favorite products I keep re-ordering:

 

  • Bambo Nature Baby Diapers: leak-proof 100% sustainably sourced diapers

  • Bar Harbour Smoked Sardines: holy smokes! These are the tastiest sardines by far, by far, by far! If you still can’t get yourself to eat your ‘dines – these WILL change your mind (especially if you like smoked foods!)

  • Aunt Fanny’s Cleaning Vinegars: these are made with vinegar and essential oils so they make the perfect non-toxic, highly effective cleaning products for the kitchen, bathroom, windows, glass doors, baseboards etc

  • Thrive Market Organic Extra Virgin Olive Oil: I’m Middle Eastern so I know my olive oil. This single-origin Greek olive oil is thick, bright, golden and peppery in flavor and really makes a salad pop!

 

Get 25% off your first order with Thrive + free shipping!

60 reviews

Balsamic & Herb Chicken Veggie Bowl

Prep Time 00:15 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)

Directions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlic and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

 

 

balsamic chicken veggie

 

Carrot & Radish Slaw with Mint-Turmeric Pesto (Paleo, AIP, Whole30, Vegan, 21dsd)

carrot slaw with pesto

 

I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!

 

Get the recipe for Carrot & Radish Slaw with Mint-Turmeric Pesto!

 

What other recipes on Grazed & Enthused

feature easy shredded veggies!?

 

Butternut Rice with Beef & Nut-Free Pesto

 

paleo aip beef pesto

 

 

Lamb with Olive Tapenade Rice

 

Ginger Cookie Crunch Ice Cream (Paleo, AIP, Vegan)

 

ginger cookie ice cream
There are five food groups for me: meat, seafood, fruits, veggies and CRUNCHY food. I love a good crispy carrot stick, and I usually nibble on those while I cook dinner (so I don’t eat said dinner’s leftovers for the next day!) But on the AIP, it’s hard to get that crunchy sensation  outside of veggies and fruits. Enter Mission Heirloom. Enter 1-ingredient, grain-free Yucan Crunch. Enter my mouth.

Yucan Crunch is a 100% organic, non-gmo AIP-Friendly cracker made from yuca root fiber!

 

Mission Heirloom is a well-known Paleo-friendly restaurant in California that offers organic and biodynamic foods free from grains, soy, legumes, etc. They are very in tune with the needs of the autoimmune community and have special AIP menu items available all the time! I have contemplated taking a trip out to the San Francisco area just so I could dine with them!

 

Yucan Crunch can be topped with an assortment of sweet and savory toppings! Just toast to your liking in a pan or in your oven (I eat them without toasting for time’s sake) and get creative with toppings!

 

 

How I Crunch

  • Layered with pate, avocado slices and kraut for a nutrient-rich 5-minute breakfast or lunch!
  • Smeared with coconut oil, a touch raw honey, sliced strawberries and sea salt for a low-sugar treat!
  • Topped with mashed sardines, avocado, lime juice, sea salt and diced cucumber for an omega-3 rich lunch!
  • Finely crushed and blended with dates, coconut oil, orange zest & rosewater for a Middle Eastern inspired energy ball!
  • In this Ginger Cookie Ice Cream – little crunchy pieces are coated with ground ginger for a no-bake anti-inflammatory summer dessert!

 

 

Yucan Crunch is now available on Amazon! You can even Prime it!

 

 

This ice cream tastes like a ginger cookie but is made with coconut milk & sweet potato! I use my Whynter Stainless Steel Ice Cream Maker for the creamiest homemade ice cream!

 

Ginger Cookie Crunch Ice Cream

Prep Time 00:10 Cook Time 00:00 Serves 3

Ingredients

Directions

  1. Blend all ingredients except the Yucan Crunch, 1/2 tsp ginger and the coconut oil in a blender on high speed until smooth. Transfer to your ice cream maker.
  2. Churn ice cream according to manufacturer's directions. Meanwhile, toss the Yucan Crunch pieces with the coconut oil and ginger until well coated in a small bowl. When ice cream is almost finished churning, mix in these "Ginger Cookie" pieces until fully incorporated in the ice cream.
  3. Serve immediately or store in a glass container in the freezer for up to 3 days. Leave at room temperature for 15 minutes to soften prior to serving if not serving immediately.

Toasted "Couscous" with Pine Nuts + Raisins

 

Before I get into this delicious, easy and fast Paleo & Whole 30 & AIP-adaptable side dish…let’s chat about what I’ve been up to lately!

 

I have so many ideas swirling through my head for blog content that would provide such value to expecting and new moms, and I want to get it out there! But the irony is being a stay-at-home mom leaves me almost zero time to get any of it done! So I took the advice of many women and hired a nanny just 6 hours a week to start.

 

It’s already made a big difference in my happiness, peace and productivity. I look forward to the two morning a week when I leave the house to go work and run errands baby-free. And Grace doesn’t even notice when I leave – she loves her nanny so much! 

 

This was such a necessary step in our relationship as mother and daughter. It provides us independence from one another so we can continue to pursue our daily interests and explorations. It’s wonderful for her to connect with another woman so quickly, and I’m much calmer knowing I have someone to help me during the long weeks.

 

My husband is gone almost 60 hours a week AND works when he gets home, so I was getting worn down fast trying to juggle the blog, Beautycounter and baby (and a baby who wakes up at least 2x a night to feed). 3 B’s I’m super passionate about and there weren’t enough hours in the day for all of them.Obviously the human B gets all my attention first!

 

Now onto this tasty Lebanese-inspired easy side dish! I’ve been loving pan-toasting or roasting my cauliflower rice lately because it doesn’t steam cook and get mushy but instead keeps it’s firmer bite. Turning it into couscous is a a no-brainer!

 

This is necessary if I’m going to call a dish couscous because a true Middle Eastern cous dish is not a mushfest. This “rice” dish is flavored with toasted pinenuts, raisins, parsley, mint and lemon + so addicting. It’s so easy to make it could easily become a frequent go-to for your family.

 

I ALWAYS keep an abundance of fresh herbs in my fridge. Just wash and dry them well and wrap them in paper towels in a sealed bag, and they will last a couple weeks for sure. I have fresh vibrant parsley that is almost 3 weeks old in my fridge using this storage method! Fresh herbs are incredibly dense in minerals, provide bright flavors to your finished dishes and are plain old beautiful to look at!

 

Wondering what you should serve this with? What about my AIP Beef Shawarma or my Crispy Lebanese Chicken?

This grain-free couscous will get cure your craving for Mediterranean fare!

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

 

 

9 reviews

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

Prep Time 00:07 Cook Time 00:12 Serves 4

Fragrant Middle Eastern-inspired low carb cauliflower cous cous side dish! Serve with my Beef Shawarma or Crispy Lebanese Chicken linked in the blog post.

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely diced white onion
  • 2 tbsp pine nuts
  • 12 oz Trader Joe’s frozen organic cauliflower rice
  • 1/4 cup raisins
  • 2 tbsp finely chopped fresh parsley and mint leaves
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt

Directions

  1. Heat olive oil over medium heat in a large stainless steel skillet. Add white onion and a pinch of sea salt and sautee for 3 to 4 minutes until browned. Add pine nuts and toast for 1 minute until fragrant.
  2. Add cauliflower rice with another pinch of sea salt to the pan and cook, stirring continuously, for 5 to 6 minutes until the cauliflower is crisp tender. No mushy cauliflower rice! Continuously stirring the rice releases the steam so your cauliflower rice toasts rather than steams in the skillet.
  3. Remove skillet from heat and stir in the raisins, herbs, and lemon juice. Taste and add more lemon juice and sea salt, if desired.

Recipe Notes

I prefer to use jumbo raisins because they are more plump and juicy. You may use 3 cups of homemade riced cauliflower in place of the Trader Joe's rice. For AIP, omit pine nuts and replace with equal amount chopped dried apricots.