Paleo Swedish Meatballs

Who loves Swedish meatballs? I do, I do! And these are so good, really easy and one of my all time favorites!

I eat them alone. Nick likes them with noodles or rice. Heck, you could even make a Swedish meatball sub sandwich with them if you wanted to! I hope you love these as much as me, they are truly a comfort food and the flavor is just scrumptious.

Paleo Swedish Meatballs

1 tablespoon avocado oil
1 pound ground beef
2 cloves garlic, chopped
1/2 onion, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup Almond Flour (or breadcrumbs of choice)
1 tablespoon parsley
1/2 teaspoon ground allspice
1/3 cup almond milk (or milk of choice)

In a large skillet pan, add the avocado oil and heat on medium. Mix the ingredients together with your hands, in a bowl, and add small, equal-sized meatballs to the pan. You want to give each meatball its own space, so that it can brown up. You will finish cooking them in the sauce so brown the outsides for about 5 minutes and remove from the heat. Set aside. Do not remove the grease from the bottom of the pan!

Sauce

2 tablespoons tapioca starch
1 cup almond milk (or milk of choice)
1 cup beef stock
1 teaspoon parsley
pinch of salt and pepper

Using the leftover grease from the bottom of the pan, whisk in the tapioca starch. Heat for 2 minutes and then add the rest of the ingredients. Heat 5 minutes before adding the meatballs back into the pan. Once you add the meatballs back in, simmer together 10 minutes and serve.

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Honey Chicken Chinese Dinner

I love homemade Chinese food. It’s easy and quick to pull together and healthier and more fulfilling than take out. Plus, if you don’t have good Chinese near you (we def don’t,) than not only is this the best option, but the only option.

But, honestly, this recipe is so good. I made it, I ate it and it was awesome. Nick thought so, too, and so will you. Enjoy!

Honey Chicken

2 chicken breasts, cut up into 1 inch pieces
2 tablespoons coconut oil for frying
2 tablespoons tapioca flour
Pinch of salt and pepper
1 cup matchstick carrots
1 scallion, chopped (to sprinkle at the end of cooking)
sesame seeds (optional)

Sauce

2 tablespoons avocado oil
1 teaspoon garlic powder
1 teaspoon ginger powder
Pinch of salt
3 tablespoons honey
2 teaspoons apple cider vinegar
1 cup chicken stock
1 teaspoon tapioca flour

In a medium-sized bowl, mix your chopped chicken, 2 tablespoons tapioca starch and a pinch of salt and pepper. Heat a medium skillet on medium heat with the avocado oil and add the chicken to the pan. Cook about 5 minutes on each side or until the chicken is browned and cooked through. Add the carrots and cook an additional 2 minutes.

In a separate pan, add the sauce ingredients together and whisk to combine. Add the sauce to the chicken and carrots and let cook about five minutes or until the sauce thickens a bit. Sprinkle with green onions and sesame seeds.

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Honey Maple BBQ Pulled Pork with Walnut Toffee Whiskey

When it comes to dinners, I love to try new things and mix and match delicious flavors! Do you, too? I know I’m not the only one!

We got this whiskey at a food festival but I’ve seen it online, too. It adds something awesome and as a slow cooker recipe, this meal doesn’t get much easier!

Honey Maple BBQ Pulled Pork with Toffee Whiskey

4 pound pork loin (fat trimmed and cut into 4 equal pieces)
1/2 cup Walnut Toffee whiskey
salt and pepper
1 onion, sliced
3 cloves garlic, diced
2 cups Honey Maple BBQ sauce

Add everything, except the BBQ sauce, to a crock pot. Turn on high for 4 hours, or low for 8 hours. In the last 30 minutes, add the BBQ sauce. After time, shred and it’s ready!

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My Homemade Chinese Book is About to Come Out, and YOU Could Win It!

Hi fellow WordPress followers. And Happy Wednesday!

Chinese Lime Broccoli (1) — In the new book!

I want you to have a chance to win my new book, but you have to subscribe!

All you need to do is go to iwantwellness.co and wait for the bright green pop-up. Once you see it, add your email and you’re in=)

You will also snag a week long gluten-free, soy-free meal plan and other incentives via

: In the new book!

email. Not only this, but you will be entered into any and all future giveaways just for being a subscriber!

And, just for you, here’s a couple recipes from Everything’s Better with Homemade Chinese, Easy and Delicious Paleo Chinese Recipes. (Aka the new book=)

https://atomic-temporary-100964869.wpcomstaging.com/2018/02/10/egg-drop-soup/

https://atomic-temporary-100964869.wpcomstaging.com/2017/10/25/chinese-lime-broccoli/

I just know you are going to love this new book. I hope that you enjoy these recipes and make sure to subscribe for a chance to win your very own copy!

You know you’re gonna love the new book? Check out the old ones, too=)

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Chicken with Pepper Sauce

My parents are great cooks and I love to remember childhood favorites. My mom’s spaghetti was so smooth and herb-filled. Haha, that reminds me of something funny. Speaking of spaghetti, I used to order spaghetti at every restaurant we went to when I was younger. It was always my favorite thing to try everywhere.

Anyhow, I love to remake and put my own spin on family recipes and this is one of them. Dad’s Chicken Dinner has been a favorite since I can remember and my recipe is very close and the taste is dead on. It’s also Gluten-Free and Dairy-Free. So good!

Chicken with Pepper Sauce

Chicken:

2 tablespoons avocado oil
2 chicken breasts, sliced in half to thin them out and in half again for portions the size of your palm
2 eggs
1 cup Gluten-Free Italian breadcrumbs
salt and pepper

Add oil to a medium-sized skillet pan on medium heat. Add the eggs to one bowl and scramble them. Add the breadcrumbs to the other bowl and a dash of salt and pepper. Dip both sides of each piece of chicken into the egg and then coat them in breadcrumbs. Add the chicken to the skillet. Cook until browned on both sides. Remove from the pan and set aside. Use the same pan to prepare the sauce.

Pepper Sauce:

2 tablespoons avocado oil
1 tablespoon tapioca starch (I use this for everything (to thicken.) It’s well worth the buy=)
This is a link so you can use what I do!

2 cups Almond Milk
1 tablespoon pepper
3-4 tablespoons Gluten-Free Italian breadcrumbs (I use the rest of the breadcrumbs leftover from breading the chicken.)

In the same pan you cooked the chicken, add the oil and sprinkle the tapioca starch in. Use a whisk and stir. Add the breadcrumbs, pepper and stir. Finish by adding in the Almond Milk and whisking to combine. Carefully simmer and warm the sauce to thicken.

Noodles:

prepare gluten-free, soy-free noodles to preference

(I used spaghetti noodles and broke them three times. They were the only noodles I had.)

Traditionally my Dad made it with egg noodles and while I don’t eat those anymore, I do still like this chicken dinner with noodles. I hope you love this recipe as much as I do! What is your favorite way to have chicken?

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What Happened to all the Resolutions?

I know, it seems I’m late to the game..but it’s not true! I’ve been thinking about and working towards my “resolutions” and goals already this year. But I have a question..

Did anyone see resolutions made publicly this year? It’s almost as if resolutions are going the way of the dodo.

I mean, I know statistically we “give up” on the years goals before January is even over. Or we don’t want to make them because we don’t want to fail..but this is the thing. If you aren’t trying to better yourself, you’re getting worse.

I know it’s hard (and scary sometimes!) to make and set goals and keep them, it is for me. But I’m going to try anyhow!

Because resolutions don’t have to be life or death. Or if you don’t do it, you fail. Or if you miss one day, one time, one extra, then you didn’t do it right. No, that’s not the point of it.

~The definition of a resolution is the firm decision to do or not to do something.

~And the definition of resolve is to find a solution or to decide firmly on a course of action.

I like resolve better, instead of a set in stone, unmovable decision you can make a plan that remains flexible but with an equally great end goal.

So for me, resolutions are out and resolving to do things in my life, is in. Is it the same thing? Maybe. But I don’t mind a good plan of action.

I’m excited for 2018. A year better than the last and a year of moving forward. And I’m excited about the things I have chosen to resolve to do more, too.

This year, I resolve to:

pray more.

First, I want to pray more. My faith has grown stronger with each passing day and I want more. I’ve been reading my daily prayer book with quick devotionals, I downloaded a Bible app that sends me short devotionals each day and I’m getting caught up with my Cindee devotionals, too, and it feels good.

stretch more.

I want to do more yoga, too, but my stretching is so essential! Working and sitting a lot is so terrible for you. I love to stretch during shows or during an at-home movie. It feels so good to stretch after a workout, too. I’m aiming for 3 times a week.

eat better, more.

I love to eat healthy, so I guess I’m blessed with that. But I also love snacks, drinks, wine, cheese, and coffee…all things I should cut back on more. I did have a coffee this morning, but no wine last night. Getting better already, LOL.

skip caffeine, more.

So, I recently tested for allergies and intolerances and it turns out, I’m highly sensitive to caffeine. I like tea and have drank coffee for years and like dark chocolate more then milk chocolate, too (dark has more caffeine.) Anyhow, I got this result less than a month ago and I remember feeling sad!

The first reason, I love coffee! And as a writer I feel it a right of passage, to brew and consume my morning cup. Plus, anyone who has had a caffeine headache (me,) never wants one again. But it turns out, I don’t miss it too much. I had a tea a couple of days, a coffee a couple of days, and have had nothing some days. Yay! And knowing I shouldn’t have it motivates me not to, so it’s working out already.

read with my hubby, more.

Nick really loves to read and while I do, too, it isn’t something I want to do for hours everyday. But the thing is, he does. I want to indulge him more in reading this year. I can read more and he loves to read together (but separate,) so I want to do that more with him.

So there you have it. There are lots of other things I want to do this year, more butt workouts, being one of them. (Did one today, yay!) And to be the best wife and friend that I can be, of course.

The thing is, there is plenty of time in the day, you just have to do it right. You just have to make it happen and fit in things when you can. And remember, small changes along the way make such a difference=) So, with that being said, go out and do it!

Hope 2018 is treating you well so far, and that you have resolved to do some awesome things with yourself this year, too. Please share and have a great day XOXO

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Do you want to cook more this year? You just have to check out my books! Whether you want more vegetables, healthier sweets, or more dinner ideas, I’ve got you covered!

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For more wellness this year, check out my wellness book with healthy tips for everyone. Busy at home or on the go, the tips work for us all=)

Gluten Free Meats Recipes The Life I Live vegetables

Chipotle Egg Casserole with Red Pepper and Gouda

Eggs and vegetables are such a great start to the day. Whether you like breakfast at 8am or 11am, this casserole is the perfect fit.

Chipolte Egg Casserole is stuffed with veggies, has bacon and gouda, and is prepped and ready to pop into the oven in just minutes.

Chipotle Egg Casserole with Red Pepper and Gouda

8 eggs, scrambled
5 strips bacon, cooked and crumbled
1/2 red bell pepper, chopped
1/2 onion, chopped
1/2 cup gouda cheese, shredded
1 tablespoon Chipotle seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons bacon grease

Cover the bottom and sides of a 9X9 pan with the bacon grease and heat the oven to 350 degrees. In a separate bowl, whisk to scramble the eggs. Pour into the baking pan.

Add the onion, red pepper, and bacon and stir. Sprinkle in the cheese. Finish by adding the seasonings and stirring to combine. Pour into your baking dish and bake in the oven for 30 minutes. Enjoy!

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Dairy Free Gluten Free Meats The Life I Live

White Wine Lemon Pepper Fish

I love a good white fish. And along with being healthful, it’s so quick and easy to cook up!

Lemon and garlic keep this fish light but flavorful. Then the white wine adds a richness you weren’t expecting. You’ll want to cook this dish once a week!

White Wine Lemon Pepper Fish

1 tablespoon butter (or oil)
3 small white fish fillets
1 tablespoon lemon pepper seasoning
2 tablespoons white wine
salt to taste

Spoon butter into a medium-sized skillet pan on medium heat. Dry the fillets with paper towels and sprinkle with the lemon pepper seasoning and salt.

Cook fillets about 3 minutes on each side, flipping only once. Serve immediately along side a fresh salad.

Like this recipe? Check out my other books, and watch for more to come!

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You already know and love the great stuff iwantwellness.co shares as a follower, but as a subscriber, you will get so much more!

As a subscriber, you’ll receive:

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Thanks for reading and for your support! I can’t wait to see what this next year brings, but whatever it is, I will be sharing it all with you!

Happy Holidays, Merry Christmas, and Happy New Years to you all! XOXO

Gluten Free Meats Recipes The Life I Live

Gluten-Free Sausage Egg Souffle

My Gram and my Dad were only technically related by marriage, but they were the cutest. Each one always said to say hi to the other, there were cards exchanged and dates with food and drink, just to catch up. So, what I tell you next won’t surprise you.

You see, I grew up eating this delicious breakfast dish, my Dad’s spicy and my Mom’s or Gram’s with ham or bacon. It was a family favorite for everyone.

It was after my Gram passed that I made this dish for Nick and I, like I had so many times before. But I told my Dad we had made it and how I couldn’t wait to eat it, like always, the delicious, spicy version my Dad made growing up.

It was then he told me, in fact, that this was Gram’s recipe. I didn’t know and never put the two together until then. This story made me smile and so happy to love and cook something that is such a part of my whole family.

Of course, being me, I changed the recipe a little, swapping the bread for gluten-free bread and Almond milk instead of traditional milk. But the flavors and tastes are the same, and so good!

You can put this together and let it sit overnight, ready to put in the oven or throw it together in the morning as well. I’m partial to using spicy breakfast sausage but you can mix or match that, too, and even add veggies if you want!

Gluten-Free Sausage Egg Souffle

1 pound hot breakfast sausage, cooked and crumbled
6 pieces of Gluten-Free bread, cubed
2 cups cheddar cheese, shredded
8 eggs, whisked
1/4 cup almond milk
1 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon pepper
butter to grease the pan

In a medium-sized skillet pan over medium heat, crumble and cook the sausage. Separately, cube the bread into dice-sized pieces and shred the cheddar cheese. Whisk the eggs, milk, mustard, salt, and pepper together.

Heat the oven to 350 degrees. Grease a 9×9 pan with butter and put 1/3 of the sausage into the bottom of the pan. Continue layering with 1/3 of the bread and 1/3 cheese. Layer until finished and pour the egg mixture over the top. Cover with foil and put into the oven.