Category: Paleo

Dairy Free Gluten Free Meats Paleo Recipes

Creamy Tuna Mushroom Skillet

Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.

This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.

With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.

Enjoy!

Creamy Tuna Mushroom Skilletimg_20170202_192916

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 2 cans tuna
  • 1 tablespoon black pepper
  • 2 tablespoons cream (Almond milk for Paleo option)
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese (omit for Paleo)
  • 1 tablespoon parsley

In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.

Use this as a topping for a vegetable or starch of your choice. Good on top of:

  • rice
  • spaghetti squash
  • pasta
  • potatoes

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

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Dairy Free Gluten Free Meats Paleo Recipes vegetables

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)

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

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free fruits Gluten Free Paleo Recipes Vegan

4 Ingredient Homemade Orange Cranberry Sauce

Thanksgiving dinner is this time next week, can you even believe it? Turkey, delicious sides and sweets are the stuff of this feast and I love it.

These cranberries have only 4 ingredients, really letting the cranberry flavor shine through with just a hint of orange. Cook them up quickly and easily for a holiday side or a sidedish for a weeknight meal.

Cranberry Orange Sauce

  • 1 bag fresh cranberries
  • 1 cup orange juice
  • 1/2 cup honey (or Vegan preference)
  • pinch of salt

In a medium sauce pan on medium heat, add the ingredients and cook for about 20 minutes or until at least half of the cranberries have popped. Garnish with some mandarin oranges and enjoy!

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

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Paleo Recipes Vegan vegetables

Delicious Dairy-Free Paleo Mashed Potatoes

This recipe has two ingredients I bet you never thought to add to your mashed potatoes, chopped onion and vegetable broth! My mashed potatoes are too good and are a must add to your Thanksgiving table.

Emmy’s Mashed Potatoes

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot. Yum!

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

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Meats Paleo Recipes

Sweet Potato Sloppy Joe Sliders (Paleo)

Spice filled Sloppy Joes are so flavorful and easy to make. Swap the bun for baked sweet potato slices and enjoy my take on traditional Sloppy Joes.

Sweet Potato Slices

  • 2-3 sweet potatoes, depending on the size
  • 2-3 tablespoons olive oil 
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil and seasonings and make sure they are all well coated. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set to the side.

Sloppy Joes

  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • ½ teaspoon chili powder
  • ½ tablespoon yellow mustard
  • ½ cayenne pepper

Salt and pepper to taste.

In a sauce pan on medium heat, add olive oil and water and onions and peppers to the pan and cook about 10 minutes. Next, add the beef and cook until brown.

Mix the rest of the ingredients into the meat mixture and simmer about 20 minutes. 

Sweet Potato Sloppy Joe Sliders

Take your sweet potato slices and top them with 1-2 tablespoons of meat mixture and enjoy!

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

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Meats Paleo

Orange Chicken

My take on orange chicken is sweet with a hint of spice and just delicious!

Orange Chicken12647471_787663951361416_5689343526242293921_n

1 tablespoon olive oil

4 chicken thighs, diced

———————-

1 cup orange juice

3 heaping tablespoons honey

¼ teaspoon ground ginger powder

¼ teaspoon cayenne

½ teaspoon apple cider vinegar

⅛ teaspoon sesame oil

½ teaspoon ground garlic powder

Place diced chicken and tablespoon olive oil  in a frying pan and heat on medium until white and fully cooked, or about 10 minutes.

Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened and serve with a side of rice and your favorite vegetable!

Dairy Free Gluten Free Paleo The Life I Live Vegan vegetables

Roasted Cauliflower

Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and roasts up nutty and delicious.

Roasted Cauliflower

  • 1 head cauliflower, chopped or sliced and broken up into pieces20160504_195431
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2-3 tablespoons olive oil (to coat)

Preheat oven to 400 degrees. Combine ingredients together in a bowl. Cover a baking sheet with parchment paper (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture for about 25 minutes. Enjoy!

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

Want a paperback copy? Reply in the comments and I’ll send you one!