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!

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Gluten-Free Cinnamon Apple Bread

I’m telling you, bread made with rice flour is so good! My husband loves all these fruit-filled breads I’ve been making and I really do, too.

Click these links to try my Cinnamon Swirl Banana Bread or Berry Pear Bread. Or try this new Apple Cinnamon Bread below!

Gluten-Free Cinnamon Apple Bread
cinnamon apple bread

  • 2 eggs, whisked
  • 2 tablespoons avocado oil
  • 1 cup unsweetened applesauce
  • 1 cup apples, diced
  • 1/4 cup honey
  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt

In a medium-sized bowl, add the eggs and whisk. Next, add the avocado oil, applesauce, honey and stir. Add in the rest of the ingredients to combine.

Grease a glass bread pan with avocado oil and add the mixture to the pan. Bake at 350 degrees for 45 minutes. Test with a toothpick in the middle and enjoy!

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Homemade Western Dressing

If you know me, you know I love soup and salad. You also know I stay away from gluten and I don’t like soy. You know what else I don’t like? Store salad dressings. So, what to do?

Of course, I want to make my own. Like everything else, I figure, why not make a dressing exactly how I love it and also homemade and healthy. (Which is so different from the stuff you buy at the store!)

Also because, as a Midwest girl living on the east coast, with a BFF that lives on the west coast, I can tell you it is very hard to find the delicious, rich western dressing that I grew up loving. But, alas, you don’t have to look for it any longer because now you can make it. It’s so easy, so good and takes only a couple of minutes.

Homemade Western DressingIMG_20180223_084656

  • 2/3 cup organic ketchup
  • 1/4 cup avocado oil
  • 1/3 cup honey
  • 1/2 tsp coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch pepper

Just mix everything together and chill.

The taste is spot on, and there’s no soy, no high fructose corn syrup and no chemicals! If you like western, this will be your new fave. I hope you love it as much as I do.

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Greek-Inspired Lentil Soup

Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?

Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.

What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.

I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.

Lentil SoupGreek-Inspired Lentil Soup.jpg

  • 8 ounces lentils
  • 3 1/2 cups water
  • 1 tablespoon avocado oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.

Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.

Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.

Dairy Option: Add 2 tablespoons parmesan cheese to top the soup

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

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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:Chicken with Pepper Sauce

  • 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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BBQ Rub Baby Potatoes

I love to have lots of vegetable sides with my lunches and dinners (well, breakfast too!) I’m always testing new things and coming up with and mixing different flavors together. I have really been loving a BBQ dry rub with things like potatoes, on chicken and even in  homemade BBQ sauce.

When this turned out to be delicious, I was excited but not surprised. The flavor reminds me of summer and is easy and quick to prep, and cook.

BBQ Rub Baby Potatoes

  • 2 1/2 cups baby potatoes, halved
  • 3 teaspoons dry BBQ rub
  • 1 tablespoon olive oil

Mix everything together in a bowl and transfer to a parchment-lined cookie sheet. Bake at 400 degrees for 25 minutes and enjoy!

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Thanksgiving Dinner Zucchini Boats

I hope your Thanksgiving was as delicious as mine was! Turkey, homemade stuffing, cranberries, pie, green beans, and so much more.

Yum, I love turkey dinner. So, do you miss it yet? Want it again? Or did you indulge enough and now you still want the flavors sans all the calories?

While this recipe isn’t calorie-free, each bite is like a flashback to turkey dinner, with a much healthier twist.

Thanksgiving Dinner Zucchini Boats

  • 2 tablespoon avocado oil
  • 2 zucchinis, cut in half the long way and insides scraped out to form “boats”
  • 1 pound ground turkeyIMG_20171116_135910.jpg
  • 1/4 cup chicken stock
  • 1/4 cup original almond milk
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and copped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried rosemaryIMG_20171116_143646
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon powdered sage
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper

Topping 

  • 1/3 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

With your sliced and gutted zucchinis, add 1 tablespoon oil to coat and sprinkle with salt and pepper. Cook at 350 degrees for 20 minutes in the oven. Take out and set aside.

Start with a large skillet pan on medium heat. Add the oil to the pan with the onion, celery,  and carrot. Cook for about 5 minutes. Push the vegetables to the outside of the pan and add the ground turkey to the pan. Cook for about 10 minutes or until the turkey is cooked through.

Add the garlic and cook for a couple of minutes. Lastly, mix in the seasonings, stock, and almond milk. Let cook for about 10 minutes or until the mixture thickens.

Combine the almond flour, salt and pepper for topping.IMG_20171116_150454 (1).jpg

Spoon the turkey dinner mixture into the boats and sprinkle the topping on. Bake for an additional 10 minutes or until the topping begins to brown.

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

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