Category: Paleo

Dairy Free Dinner Gluten Free Lunch Meats Paleo Recipes The Life I Live

Ground Chicken with Garlic, Onions, and Parsley

This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!

Ground Chicken with Garlic, Onions, and ParsleyIMG_20191223_182701

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 5 cloves of fresh garlic, minced
  • 1 pound ground chicken
  • 1/2 cup chicken stock
  • 2 tablespoons parsley
  • 2 teaspoons salt (or to taste)

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live vegetables

Garlic Beef and Onions with Green Beans

This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!Garlic Beef and Onions with Green Beans.jpg

Garlic Beef and Onions with Green Beans

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 10 cloves (or 1 head,) skinned and minced
  • 1 pound ground beef
  • 1/2 cup beef stock
  • Black pepper

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.

Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!

Like this recipe? Go HERE to check out my books!

Dairy Free Gluten Free Paleo The Life I Live Vegan vegetables

Do These Three Things More To Stay Healthy During The Holidays

Listen, we all indulge around the holidays. What else are they meant for?

Just kidding. Jesus is the reason for the season. And friends and family are the back bone of life. But the food, festivities, and holiday activities are amazing and we want to celebrate them and enjoy them!
There are things you can do to be the healthiest you can be, even with constant parties, food everywhere, sweets at every turn, and decadent and delicious holiday dinners.
Do these three things more to stay on track and keep a healthy base this holiday season.

Waterwater-bottle-2001912__340

It’s been a while since I shouted from the rooftops about drinking enough water. But seriously, drink enough water! I have a 32-ounce water bottle that I fill and strive to drink at least two of a day. It is NOT a failure if I miss a bottle’s worth or drink barely any in a day. But it is a fail if I ‘give up’ at drinking water because I didn’t hit my goals.
Goals are important but remember, staying positive and always striving for your best is better than perfection. (Perfection is not real and you will only let yourself down. Just be as consistent as possible.)

Vegetablesvegetable-skewer-3317060__340

There is nothing healthier on this earth than vegetables. Every diet needs vegetables in it and the more, the better. Plus they are full of water and if you didn’t get it from my first paragraph, we all need more water!

Rest More

It is so important to rest in this life. This means as much sleep as you can get each night (I advise as I am up working late, LOL.) Also, if you need a minute to step away and take a deep breath, take it. Need a walk around the block, do it.
Don’t give up! One mistep is not a fail. An extra indulgent meal (or a few of them plus dessert,) do not make you instantly unhealthy and it’s ok to have grace with yourself. In fact, you must! Just do the best you can to make the most healthy decisions each day, and never stop striving for wellness! Happy Holiday season!
Dairy Free Gluten Free Paleo Recipes The Life I Live vegetables

Lemon Pepper Brussels Sprouts

Try these, even if you don’t like Brussels sprouts. Trust me! They aren’t mushy and they aren’t soggy. These Brussels are crispy and delicious. And, super easy.

Brussels sprouts are in season in the Fall so get some soon and try this recipe. Just toss the brussels with some oil and lemon pepper and bake them, they’re that quick.

Lemon Pepper Brussels Sproutsbrussels

  • 2 cups Brussels sprouts, destemmed and quartered
  • 2 tablespoons Almond oil
  • 1 1/2 tablespoons lemon pepper

Incorporate and mix together in a bowl. Spread out onto a parchment paper-lined baking pan and bake at 400 degrees for 20 minutes or until crispy and browning.

Like this recipe? Go HERE to check out my books!

Dairy Free fruits Gluten Free Paleo Recipes The Life I Live

Pear (Pan)cakes

It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.

So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.

Pear (Pan)cakespear pancakes.jpg

  • 2 pears, cored and smashed
  • 3 eggs
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 cup almond meal/flour
  • avocado oil
  • 1 pear for topping
  • cinnamon
  • honey

Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.

Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.

Like this recipe? Go HERE to check out my books!

Dairy Free fruits Gluten Free Paleo Recipes The Life I Live Vegan

Strawberry Vanilla Chia Pudding

Nick loves chia pudding. And chia pudding is quick, easy, healthy, and a great dish to have on hand. So we have it a lot and I am always trying new combos.

This is my newest version and according to him, it’s a winner, too. Make this quick so you can get some of the last of the summer strawberries to add in. Yum!

Strawberry Vanilla Chia Puddingstraw van chia pudding

  • 2 cups vanilla almond milk
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla
  • 1 cup strawberries, sliced
  • 2 tablespoons maple syrup

Combine all the ingredients and let chill in the fridge for 5 hours or overnight. (Stir a couple of times in the first couple of hours to make sure that everything is combined.)

Like this recipe? Go HERE to check out my books!

 

Dairy Free fruits Gluten Free Paleo Recipes The Life I Live Vegan

Crock Pot Stewed Apples and Raisins

If you read my Fall posts last year, you know I am not a pumpkin fan. I don’t want Pumpkin Spice Lattes, I don’t want pumpkin seeds, and I don’t want pumpkin cake. What do I want?

Apples, I want all the apples. Apple cider, dehydrated apples, raw and fresh apples, apple everything! And these stewed apples take next to no time at all, smell up your whole house with real apple flavor, and taste super indulgent all while being super healthy. Here’s the recipe:

Crock Pot Stewed ApplesIMG_20180828_184843

  • 6 medium apples, cored and cut into thick slices (I got about 6 pieces per apple)
  • 1 tablespoon lemon juice
  • 1/2 cup raisins
  • 1 tablespoon honey
  • 1 teaspoon cinnamon

In a crock pot, add the apples and lemon juice and combine. Then on top of that add the raisins. Sprinkle the cinnamon over the top and drizzle with honey. That’s it! Turn the crock pot on high and cook for about 1 1/2 hours. It’s done when you can poke a fork through them, but before they are mushy.

Seriously, this recipe couldn’t be easier or quicker, and the taste will fool anyone into thinking you put serious time and effort into this dish. Enjoy the apples of the season and Happy (almost) Fall!

Like this recipe? Go HERE to check out my books!

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Dairy Free Gluten Free Paleo Recipes The Life I Live Vegan

Chocolate Coconut Pecan Chia Pudding

I love chia pudding. It takes next to no time to prep and then all you have to do is chill it in the fridge. How easy is that?

This flavor combines chocolate, nuts, and coconut. Yum. And this recipe has been friend-tested, and they loved it!

Chocolate Coconut Pecan Chia PuddingChocolate Coconut Pecan Chia Pudding

  • 2 cups chocolate almond milk
  • 1/2 cup chia seeds
  • 1/2 cup coconut shreds
  • 1/2 cup pecans, diced

Combine all the ingredients and let chill in the fridge for 5 hours or overnight. (Stir a couple of times in the first couple of hours to make sure that everything is combined.)

Like this recipe? Go HERE to check out my books!