Gluten Free Chicken Enchilada with Rice and Beans

I don’t know what to tell you… I’ve been eating Siete Cassava Flour Tortillas EVERY DAY for lunch. Today I tried to recreate a Mexican Restaurant experience with a Chicken Enchilada and a side of rice and beans.

Ingredients (serves 1):

2 Siete Cassava Flour Tortillas

Siete Enchilada Sauce, to taste

Siete While Spicy Queso, to taste

Shredded chicken (cooked and seasoned with spices)

Amy’s refried black beans

1/4 cup white rice

Directions:

1. Preheat oven to 350.

2. Microwave two tortillas for 12 seconds to make them easier to work with. Layer them together in order to make one big enchilada.

3. Inside, stuff them with chicken breast and top chicken with some enchilada sauce. Roll and place the enchilada in a small baking dish (used more enchilada sauce as the nonstick coating on the bottom of a baking dish).

4. Once the tortillas are rolled into a big enchilada, put a layer of enchilada sauce and Siete white spicy “queso” (dairy/gluten free) on top.

5. Bake for 15 minutes for about 15 minutes to warm everything up.

6. Meanwhile, cook rice according to package directions on the stove and simply add some Siete enchilada sauce when it was done to give the rice some flavor.

7. While rice cookes, heat a serving of Amy’s refried black beans in a pot or in the microwave.

8. I could have topped the rice and beans with more Siete queso, but I went for the real thing. After I put shredded Mexican cheese on the rice and beans, I popped them in the microwave for a few seconds to melt the cheese. 

BON APPETIT!

Taco Bell Mexican Pizza by The Defined Dish

High Rise Bridgette Skinny Jean

A cleaned up version of the Taco Bell classic!

Ingredients (serves 2):

FOR THE TORTILLAS:

• 4 tortillas I use Siete Brand

• cooking spray

FOR THE GROUND BEEF:

• 1 tbsp olive oil

• 1/2 lb ground beef

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

FOR THE QUICK ENCHILADA SAUCE:

• 1 tbsp ghee

• 1 tsp arrowroot powder

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1 tsp chili powder

• 1/4 tsp cayenne optional

• 1/2 tsp garlic powder

• 2 tbsp tomato paste

• 3/4 cup beef broth, low sodium

• 1/2 tsp kosher salt

FOR THE PIZZAS:

• 4 tbsp refried black beans (I use Amy's brand organic refried black beans) *omit for Paleo

• 1/4 cup Mexican blend shredded cheese

• 1 roma tomato, optional (cored, seeds removed and diced small)

• 1 tbsp, optional (finely chopped)

• 1 green onion, optional (thinly sliced)

For the full recipe click here

*Note: Instead of making my own enchilada sauce (because I am LAZY) I used Siete Enchilada Sauce! And I seasoned the ground beef with taco seasoning that I had already made.

*Second Note: The first time I made this, I didn’t have enchilada sauce so I used pizza sauce mixed with Cholula hot sauce and it was surprisingly awesome.

Cacio e Pepe (3 ingredients, 10 minutes)

Who says cheesy pasta is just for kids? This Cacio e Pepe (cheese and pepper pasta) is a grown-up, sophisticated, cheesy pasta and the perfect date night meal in (because sometimes going out to crowded restaurants on the weekend is overrated). Light a candle, put on some Italian music, pour a glass of wine, and make pasta instead!

Ingredients:

-Bucatini pasta

-Pecorino cheese

-salt and pepper

*Note: We made pasta for two. The amount of pasta and cheese you use is up to you! We used about 2/3 of a box of bucatini pasta, and about 1/2 a block of pecorino cheese.

Directions:

1. Boil water in a large pot

2. Cook pasta according to package directions or until it is done the way you like it!

3. While pasta cooks, grate cheese in a skillet next to the pasta pot on your stove (do not turn on heat). Add some freshly cracked pepper to your grated cheese.

4. Once pasta is done, add pasta to cheese skillet (no need to drain the pasta, just scoop it out of the water). In addition, add a little pasta water to the cheese.

5. Combine pasta and cheese with two forks until cheese is melted and pasta is creamy.

6. Serve immediately, and add a little extra grated cheese and freshly cracked pepper on top!

*Note: A slightly different method is to add the pasta water to the cheese/pepper mixture FIRST and combine to make a cheese “sauce” and then add the pasta last. Whichever method you use is up to you!

*Note: This pairs great with a glass of pinot grigio or cabernet sauvignon!

Gluten Free, Vegan Tostadas

As a non-vegan, I love when I accidentally make a meal that’s delicious and then go, “Oh, wait! This is VEGAN!” These Vegan and Gluten and Dairy Free Tostadas are made with Siete Foods Cassava Flour Tortillas and cashew queso, refried black beans, blacks beans, enchilada sauce, and smashed avocado. YUM!

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Directions (serves 1):

1. Place 2 Siete Foods Cassava Flour Tortillas on a baking sheet and broil for a few minutes until browned and crispy (watch them closely, they burn fast!!!)

2. Take them out of the oven, turn off broil, and set oven to 375 degrees Fahrenheit.

3. Top the tortillas with refried beans, black beans, @sietefoods cashew queso, and some enchilada sauce (use a much or as little of these ingredients as you want to)

4. Bake at 375 for 5-10 minutes to warm ingredients through, and then added the smashed avocado last

This meal is #glutenfreeand #vegan yet filling and delicious! Plus it is so versatile... pile on whatever toppings you can find in your kitchen! In the future I will pile/distribute the toppings more evenly but I just wanted it to look good for the gram 🤪

Grilled Steak with Mashed Potatoes and Green Beans

Tyler and I made reservations for Valentine’s Day this year to continue exploring restaurants here in Nashville, but I love romantic homemade dinner dates just as much. We made this steak, mashed potatoes, and green bean combination last night and it was perfect for a cozy night in paired with a glass of red wine. The weather has been unusually warm, so we decided to use the grill.

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Ingredients (serves 2)

• 2 small beef tenderloin medallions (filets would also work)

• green beans, snapped

• 1 large potato, peeled and cut into small chunks

• 1/4 cup broth (I used chicken broth)

• 3 T butter/ghee

• Salt and pepper

Instructions:

1. Season the steaks all over with salt and pepper

2. Preheat the grill to medium heat. Sear the steaks for two minutes a side over the heat, and then let them cook away from the heat for about 8 minutes for “medium” cooked steaks.

3. While steaks are on the grill, bring water to a boil in a small pot. Add in potato chunks and boil for about 14 minutes or until tender.

4. After you add potatoes to the water, put green beans in a small pot with a little bit of water and season with salt and pepper. Cover with a lid and cook on low heat.

5. Drain potatoes, add broth, 2 T butter/ghee, and s&p, and use an immersion blender to blend the potatoes to achieve a smooth consistency. Add more broth if needed.

6. Add a tablespoon of butter/ghee to the green beans and stir until melted.

7. Assemble the steak, mashed potatoes, and green beans on a plate, pour a glass of wine, light some candles, and dig in!

Simple and Healthy Pad Thai (Gluten & Dairy Free)

I’ve been eating a ton of take out lately and decided IT NEEDS TO STOP! When I saw a box of Annie Chun’s Pad Thai Brown Rice Noodles at my grocery store (you can order from Amazon, too) I thought I could make my own healthier version of my favorite take out: Pad Thai. The list of ingredients may seem overwhelming at first but it was really quite simple to make, once all the ingredients are prepped. The end product was delicious, and I will definitely be making it again soon!

First let’s talk about the noodles. They were great! They only take four minutes to boil and have a wonderful texture and flavor. They weren’t expensive (I got them at my local grocery store) and they can be bought on amazon, too! The box contains four servings (8oz total) of noodles and only two ingredients: brown rice flour and water. I guess the only negative thing is once opened, the plastic covering they come in does not seal back up, so I had to store the unused noodles in a separate plastic bag. You can use any rice noodles you want of course, but these are my suggestion to you :)

Now for the Pad Thai Recipe! 

Ingredients (serves 2):

4 oz Pad Thai Brown Rice Noodles

Shrimp (5-7 per person)

1 Garlic clove, thinly sliced

2 carrots, shredded

2 eggs, beaten

Cashews (2 big handfuls)

For topping (optional):

Cashews, crushed

Cilantro, chopped

Lime wedges

Green onion, chopped

Red pepper flakes

For the sauce (mix together):

1 T nut butter

2 T honey/maple syrup

1 T lime juice

1 T rice wine vinegar

2 T fish sauce

2 T coconut aminos

Sriracha or red pepper flakes (to taste, optional)

*Once mixed, taste the sauce and adjust it to your liking!

Directions:

1. Prep your ingredients. Slice the garlic, shred the carrots, scramble eggs, crush some cashews, chop cilantro and green onion for topping, and cut some lime wedges.

2. Cook noodles according to package instructions (bring water to a boil, and boil noodles for 4-5 min) and set aside

3. While noodles cook, make the sauce.

4. Cook shrimp (1-2 minutes per side) using a couple T evoo in a cast iron skillet (or skillet of your choosing) on medium heat along with the garlic and carrots. Season with salt.

5. Push shrimp, garlic, and carrots to one side of the pan and scramble the eggs on the other (add more oil if needed), chopping them into little pieces.

6. Add noodles and sauce the skillet, and combine ingredients.

7. Divide into two bowls, add toppings, and devour!

Gluten and Dairy Free Taco Bowl

Being low on groceries left me searching for dinner ingredients in my cabinets and fridge. I came up with a simple gluten and dairy free Taco Bowl based on stuff I had on hand, and it turned out to be tasty and satisfying!

Ingredients (serves 2)

-1 plantain, thinly sliced

-2-3 T avocado oil

-1/2 cup brown or white rice

-1 T tomato paste

-taco seasoning (I use paprika, chili powder, onion powder, garlic powder, and cayenne)

-1/2 pound of ground beef

Directions:

1. I started with the rice first and cooked according to the package directions (and added some tomato paste, cumin, and paprika after it was done for some extra flavor)

2. While rice cooked, I thinly sliced a plantain and fried in avocado oil on medium high for 6-8 minutes, flipping occasionally. (I added some salt here!)

3. While the plantain was frying, I cooked the rice according to the instructions and added some tomato paste, cumin, and paprika after it was done for some extra flavor.

4. I browned the ground beef and used my usual taco seasoning mix (listed above, but you can use whatever seasoning you like!)

5. I added everything to a bowl with some shredded lettuce, topped with hot sauce, and called it a night. Done and done.

   What would you add to this bowl?

Crockpot Carnitas + Baked Taquitos

My husband and I make Carnitas using a chuck roast or pork shoulder (whichever is available at the grocery store) to make taquitos at least once a week, and it is one of our favorite easy weeknight meals. We can also use it to make tacos, taco bowls, burritos, or quesadillas. Even sliders would be a great option! It takes less than five minutes to prep, and then I toss it in the slow cooker in the morning, and by dinnertime all I have to do is shred. It always turns out mouthwateringly tender and is basically falling apart when I take it out of the slow cooker. This doesn’t even need a recipe because it’s so simple, but here it is anyway.

Ingredients:

• 2.5-3 pounds chuck roast or pork shoulder

• Kosher salt

• 1 cup chicken or beef broth

Directions:

1. Cut meat into four large equal pieces *This part is important. I’ve forgotten to do this before and the meat does not come out as tender but instead is tough and hard to shred, so don’t forget to do this!!

2. Season each piece with salt on all sides

3. Place in slow cooker along with the cup of chicken/beef broth

4. Cook on low for 8 hours

5. Remove meat from crockpot, and shred using a fork. 

*I’ve also cooked this in my Instant Pot before and it turned out just as good! I followed the same directions but cooked on 45 minutes for 2.5 pounds and an hour for 3 pounds and did a natural release. 

**You can add more spices like cumin, paprika, chili powder, garlic powder, onion powder, pepper, etc if you want, but I like to keep it simple, because in my opinion, it doesn’t need it! Plus I like adding hot sauce, guac, and additional toppings at the end.

***2.5-3 pounds makes a LOT of shredded meat. Since it’s only the two of us, we usually end up having leftovers for days… which I love!

For Taquitos:

1. Spread a small portion of meat and a little bit of shredded cheese evenly onto a *corn or flour tortilla. Carefully wrap the tortillas, and place seam side down in a sprayed baking dish.

2. Spray the top of the taquitos with nonstick spray. (I also like to top them with a little bit of the juices leftover in the crockpot.) Broil in oven until taquitos are golden brown. For me, this takes about 5 minutes, but every oven is different.

3. Flip taquitos over and broil other side until golden brown.

4. Serve with hot sauce, guacamole, jalapeños, sour cream or any other toppings you desire. My husband and I usually are full after two taquitos (each) and love having tortilla chips on the side.

*Corn tortillas are a bit more difficult because they tend to break if you’re not extremely careful but the end result is amazing and gluten free! I’ve found microwaving the corn tortillas for about 15-20 seconds makes them easier to work with. Flour tortillas are much easier to fold, but sadly not GF.

Asian Fried Quinoa​

“Use it up, wear it out, make it do, or do without.”

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On any given busy weeknight, our dinners are mostly component meals. And I consider myself the queen of reimagining leftovers. In general these tend to be my favorite meals of all! In this dish, I used the seasoning for my lettuce wraps to make a chicken fried quinoa (with chopped carrots, riced broccoli and diced leftover grilled chicken), added the last of my pickled refrigerator onions along with @wildbrine raw kraut, topped with a crispy fried egg and drizzled with my Asian mayo, all on top of a bed of arugula. Having some quality basics that you can combine means never being bored with simple dinners! 

Shrimp Salad

This shrimp salad is the perfect way to start the week! It was inspired by a meal I had in Italy and it is so simple that it hardly requires a recipe. This was a big hit with the whole family. Bonus is that this can go from shrimp salad on Monday to shrimp tacos on #tacotuesday with the easy additions of guacamole and some cotija cheese (optional).

Ingredients for Shrimp:

2 T refrigerator pickled veggies liquid

juice and zest of 1/2 meyer lemon

1/2 T honey

1 clove garlic (finely sliced)

Mix ingredients together and shake or whisk until honey is incorporated. Add to baggie with half pound of shrimp (peeled and deveined) and let marinate in refrigerator for a minimum of 30 minutes up to 2 hours.

Remove shrimp from refrigerator 20 minutes before cooking. Remove from marinade and pat dry. Cook at medium heat in skillet with oil until cooked through (flip halfway), about 4 minutes total.

Vinaigrette:

Juice of 1 and 1/2 meyer lemon, zest of about half

2 T white wine vinegar

1 garlic clove finely minced

1 T honey

pinch of salt

evoo (I prefer a 1 part vinegar/lemon juice to about 2-1/2 parts oil, typical ratio is 1:3)

Shake/whisk all ingredients to combine thoroughly.

Salad components:

Kale chiffonade

arugula

chopped celery

grape tomatoes

pickled onions

nutritional yeast

fresh cracked pepper

chopped parsley

Beet Gnocchi by Tasty

This Beet Gnocchi from @buzzfeedtasty + wine at home is my kind of date night! The husband and I have been trying not to eat out as much, so we’re getting creative with our meals. We are creatures of habit and often have similar dinners throughout the week, but sometimes it’s nice to do something fancy. This gnocchi involves only 8 simple ingredients and the finished product is delectable. It does take some time to complete (I’m talking 2-3 hours) but, it’s perfect if you’re looking for an at home activity! Pour a glass of wine, turn on some music, and get cookin’.🍷

Ingredients (serves 4):

• 1 medium beet, greens trimmed

• 1 large russet potato

• 1 large egg

• ½ cup grated parmesan cheese, plus more for serving

• 1 teaspoon kosher salt, plus more for boiling

• 1 ½ cups whole wheat flour, plus more for dusting

• ½ cup salted butter, 1/2 stick, divided

• 2 tablespoons fresh sage, chopped, divided

Some things to consider:

*You can definitely taste the beet in this gnocchi… so if you don’t like beets, you won’t like this.

*The dough is kind of sticky and hard to work with… just keep adding flour until it’s manageable!

*This gnocchi is definitely decadent, but at the same time healthier than your usual gnocchi you order at a restaurant, so it’s not going to taste as rich.

*I haven’t tried using gluten free flour… but if you are sensitive to gluten you could try it, and let me know how it works out!

*I would recommend using a paper towel or gloves when dealing with the beet so your hands don’t turn red!

*Start cooking early! This takes 2.5-3 hours!

*I paired this gnocchi with a bottle of rosé :)

For the full recipe, click here.

Goat Cheese Risotto (Gluten Free)

I’ve always loved risotto. It’s rich. It’s creamy. It’s delicious. I love ordering risotto at restaurants, but I never know all the ingredients they put in, and I can’t do anything about the portion size they give me. This recipe contains only a few ingredients, and I like having the power to control how much cheese I use (minimal since I don’t eat a lot of dairy) and how much I make. Plus, this recipe is gluten free! This risotto is great on its own or would make a wonderful side dish with some grilled chicken or shrimp.

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Ingredients:

3 cups chicken stock

1 tsp extra virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 cup arborio rice

1 tsp salt

1 tsp pepper

3 oz goat cheese

1 tbsp chives, chopped

Optional Topping:

Grated parmesan cheese

*The original recipe can be found here. I did make a few changes to it.

1) I didn’t use chicken stock, because I didn’t have any. I used chicken broth and it turned out just fine!

2) I skipped the grated parmesan.

3) I split the recipe in half, which turned out to be a perfect dinner portion size for me (no protein added).

4) I didn’t use any onion because my stomach doesn’t handle onions well, plus I didn’t have any onions.

5) FYI: 3oz of goat cheese = 6 tablespoons. Since I cut the recipe in half, this means I used 3 T crumbled goat cheese. :)

6) Since I skipped the onion, this recipe only took about 30 minutes total to make.

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This recipe was so simple and so delicious. Plus, it is gluten free and contains minimal cheese which kept my tummy happy. I will definitely be making it again. In the future, I’m going to make less and have it as a side with some protein. I hope you try it, and if you do let me know what you think!

Chicken No Parm by The Defined Dish

I came across this Whole30 Baked Chicken Parmesan by @thedefineddish months ago, and it’s now a meal I make regularly. It’s really easy, only a few natural ingredients, and fills me up so that I’m not hungry later on. I paired it with my lazy version of “the best kale salad ever”. This is one of those meals that I get excited about making and eating, because it tastes great and makes me feel great. Hope you’ll try it!

Ingredients (serves 4):

•4 organic chicken cutlets, pounded 1/4 inch thin

•1 cup Almond Meal (I used almond flour, because it’s what I had)

•kosher salt, to taste

•pepper, to taste

•1 tsp. dried parsley

•1 tsp. dried oregano

•1/2 tsp. paprika

•2 eggs

•extra virgin olive oil

•~1 cup of Rao's Marinara

For complete instructions, go to the original recipe here.

*Update: It looks like the link to this recipe is no longer available on her website. You can find a similar recipe of hers here: https://thedefineddish.com/baked-chicken-parmesan/ (and simply incorporate the ingredients above) or buy her cookbook which I’m guessing is where she moved this chicken recipe to.

Roasted Romanesco

 "Friday I'm in Love" ~The Cure

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Let me introduce you to the prettiest vegetable there is...romanesco. It is in the cauliflower, broccoli, sprouts & cabbage family, with a flavor most similar to cauliflower. Definitely nothing to be afraid of, and definitely something you should grab if you see it in your grocery (I found mine @wholefoods)! A wonderfully simple addition to a special dinner to pretty up your plate, but not complicate your meal. What would you serve this beauty with?

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*I drizzled mine with evoo, salt and roasted the florets for about 20-25 minutes at 425º and served it with a spoonful of marinara, freshly ground pepper and vegan "parmesan".

For the vegan “parmesan”:
½ c raw cashews 
2 T nutritional yeast
⅛ tsp garlic powder
½ tsp salt
Add all ingredients to a food processor or blender and pulse until cashews break down to the texture of store bought parmesan.

Sweet Potato Mini Burgers

Need an easy, paleo, whole30 dinner for this weekend? Try these Sweet Potato Mini Burgers! My husband and I ate two each, and they left us full until bedtime, but they would also make a great appetizer at a party. Since we were eating them for dinner, we made the patties a little larger than if we were serving them as an appetizer… so feel free to play around with the “mini” size you want. 

Ingredients (serves 2 for dinner):

For sliders:

• 1/2 pound grass fed ground beef, divided into 4 mini patties

• EVOO or avocado oil

• Salt and pepper

Toppings:

• 1/2 of a large, fat sweet potato, cut into 1/2” rounds (4 total)

• 1/2 large avocado, smashed

• Salt and Pepper

• EVOO or avocado oil

• 4 small tomato slices

• Shack Sauce by Serious Eats: 1/4 cup homemade mayo, 1/2 T ketchup, 1/2 T yellow mustard, 2 slices kosher dill pickle (chopped), 1/8 tsp garlic powder, 1/8 tsp paprika, pinch of cayenne. Click here for original recipe.

Instructions:

1. Preheat oven to 400 degrees. Season the 4 mini patties with salt and pepper and let rest at room temperature.

2. Season sweet potato rounds with a little salt and oil, spread slices on a baking sheet, and cook at 400 degrees for twenty minutes (or until soft), flipping halfway through.

3. While sweet potato cooks, make the shack sauce, smash your avocado (season with a little salt), slice your tomato, and set aside.

4. After flipping sweet potato rounds, start cooking the burgers. Heat a large skillet to medium high and add oil. Once skillet is hot, add patties and cook for about 2-4 minutes on each side depending on how done you like them.

5. You can arrange burgers and toppings any way you like! I put the smashed avocado onto the sweet potato, then added the tomato, then the mini burger, and topped it with the Shack Sauce. 

Meal Planning Inspo

 “Eat the rainbow.”

It’s already Thursday, but I’m only now getting some meal prep and planning done. That’s just how it is after traveling/holidays right? Let me tell you what these beauties will be used for in the next week though, in case you are in the same boat and need a little inspiration.

Red cabbage: inspired by Milk & Honey, I will refrigerator pickle them (click here to find out how) and top everything with it!

Dutch potatoes: Italian sausage, potato, onion and pepper bake

Pears: prosciutto wrapped pears for an appetizer/charcuterie board and also for a kale salad (with toasted walnuts, bleu cheese, shallots)

Sweet potatoes: Roasted for power bowls and breakfast tacos

Lemons: lemon tahini dressing to top power bowls, roasted chicken, broccoli/broccolini

Avocado: power bowls and tacos, mix-in for chicken salad

Radishes: salad and power bowl topper (raw and/or pickled)

Broccoli/broccolini: roasted for power bowls, side with roast chicken

Kale chiffonade: for salads and whatever else I can throw it in!

Whole30 Creamy Potato Soup

We’ve got our Christmas decorations up and it is freezing outside, so soup just felt right tonight. I made a Creamy Potato Soup (paleo & whole30, gluten & dairy free) with some turkey broth I made a couple of days ago. It was delicious, warm, and comforting… perfect for eating on the couch by the tree. 😊🎄

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Ingredients (serves 2-4):
2 large russet potatoes, peeled and cubed
2 very full cups (turkey or chicken) broth
2 large spoonfuls of coconut cream
2 T grass fed butter or ghee
Salt, pepper, garlic & onion powder, to taste

Instructions:

Place all ingredients except the butter in a medium pot and mix together. Bring to a boil and then lower heat to a simmer, cover, and cook for 45 minutes or until potatoes are tender. Remove from stove, and use an immersion blender to blend ingredients and achieve a creamy consistency. Taste-test and add more salt or broth if needed! Top with jalapeño, bacon bits, or if you’re feeling wild, some shredded cheese 😮

Buffalo Chicken Salad (Paleo)

Sarah and I are always looking at recipes at our favorite restaurants in Asheville in an effort to recreate them at home. I took one of my favorite fried meals and cleaned it up a bit, using more wholesome ingredients… all of which are #glutenfree. The salad is a simple combination of delicious flavors and textures: chopped lettuce, crispy chicken nuggets rolled in Frank’s hot sauce, blue cheese crumbles, shaved broccoli & carrots, topped with Tessemae’s creamy ranch. To make this meal completely paleo, whole30 friendly, and dairy free simply remove the blue cheese crumbles.

For the chicken nuggets (serves 2):

1 large boneless skinless chicken breast

1/4 cup almond flour

1 T arrowroot flour

1 egg with splash of almond milk, beaten

Salt and pepper to taste

Hot sauce to taste (I used Frank’s)

2 T coconut oil

Instructions:

1. First, pound the chicken breast to create even thickness. Cut chicken into small “nuggets”. The size of the nuggets is up to you, just make sure they are as similar in size as possible. (I wish I had remembered to brine the nuggets in pickle juice, as recommended by Sarah… oh well, will definitely try that next time!)

2. Combine egg and almond milk in one bowl. In another bowl, combine almond flour, arrowroot flour, and salt and pepper.

3. Dip nuggets (several at a time, work in batches) into the egg mixture and then into the flour mixture.

4. Warm large skillet to medium high heat and add coconut oil. Place nuggets in melted oil and once the oil starts bubbling, let them cook for about 4 minutes on each side.

   *Don’t stray far from the stove. You may have to adjust heat or flip nuggets a couple more times to prevent burning.

5. Once nuggets are cooked through and crispy on the outside, douse them in some hot sauce and add to a bed of chopped lettuce, shaved celery (or broccoli) and carrots, and blue cheese crumbles. Top with Tessemae’s creamy ranch, and enjoy!

*Tip: For easier eating, cut cooked nuggets into even smaller pieces before putting them on the salad

Jacques Pepin’s Brussels sprouts

What food did you hate as a child, but love now? For me, that would be Brussels sprouts. These days my sprouts never get near a rolling boil which turn them into a soggy mess. Instead, I roast them to get those caramelized edges, or I shred and sauté them. Otherwise, I leave them raw in shredded salads.

This recipe from Jacques Pepin is the preparation that will make non-Brussels sprout lovers love Brussels sprouts. (Brussels sprout begins at 12:24 in this video) This would also be a simple and delicious dish for Thanksgiving. Sprouts and bacon (a fennel-y sausage or smoky chorizo would be great with this as well) can be prepped ahead of time and the actual cooking process takes just 10 minutes or less.

Ingredients:

• 1 lb. cleaned and sliced Brussels sprouts

• 4 slices uncooked bacon, cut crosswise into 1/4-inch pieces (about 3/4 cup)

• 2 T olive oil

• S&P

Directions:

1. Cook bacon pieces until crispy and fat is rendered.

2. Add shredded sprouts, s&p, toss, and cover. Cook for 3 minutes (or until softened to your preference).

3. Remove cover, toss again, and cook another 2 minutes uncovered.
   
   

Paleo Shepherd's Pie

One of my favorite meals growing up was my mom’s Shepherd’s Pie. While many use ground lamb and peas, she used ground beef and green beans and the combo is delicious. I attempted to make a whole30/paleo version, and while not as good as my mom’s (obvs), it turned out to be a pretty cozy and nourishing meal. It’s whole30, paleo, and dairy free, too!

Ingredients (serves 4-6):
4 russet potatoes, peeled and quartered
1 can organic green beans
1 pound grass fed ground beef
1/2 stick of grass fed butter or ghee (or more 😉)
1 T tomato paste
1/2 cup chicken broth
Salt & pepper, red chili flakes, rosemary, parsley, onion & garlic powder
Fresh parsley for garnish, optional
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Directions:

1. Preheat the oven to 400 degrees F.

2. Place peeled and sliced potatoes in a large pot covered in water. Bring to a boil and boil for 13-15 minutes or until potatoes are tender.

3. While potatoes boil, place green beans in a small pot on low-medium heat with 1 T of butter, salt & pepper to taste, and red pepper flakes. Cover with lid and stir occasionally.

4. Cook ground beef until brown and then added the spices, tomato paste, and 1/4 cup chicken broth. Set the beef mixture aside while you finish up with the potatoes.

5. Drain potatoes and add about 3 tablespoons of butter (or more), 1/4 cup chicken broth, salt, and pepper. Use an immersion blender to achieve a creamy consistency.

6. Put green beans into a greased baking dish then layer the ground beef and mashed potatoes on top. Bake for 15 minutes and then broil an additional 3-5 minutes. Top with cheddar cheese for the last 3-5 minutes if desired!
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   This meal is great for those of us with food sensitivities but don’t want to miss out on the meals we love! For people who aren’t sensitive to dairy, you could always add cheese to a portion of the potatoes which would still leave this gluten free 😉