Cabernet-Braised Short Ribs with Parsnip-Turnip Puree
Page 79
Buy Now :
Description
My husband, Ryan, has a special affinity for braised meats that fall off the bone. I have been making variations of short ribs for years, which is why a different recipe appears in each of my three cookbooks. These short ribs are braised in wine and will melt in your mouth.
Page 79
Buy Now :
Description
My husband, Ryan, has a special affinity for braised meats that fall off the bone. I have been making variations of short ribs for years, which is why a different recipe appears in each of my three cookbooks. These short ribs are braised in wine and will melt in your mouth.
7 Instant Pot Recipes You’ll Love This Time Of Year
Page
Description
I have loved hearing from so many that received Eat What You Love for Christmas. I wish that I could be in your kitchen with you testing out the recipes and seeing your responses to the flavors! Since I can't, I encourage you to grab some friends or family to pull into the kitchen with you and begin making some of my favorite recipes from Eat What You Love!
Coincidently, I've also heard many of you received the beloved Instant Pot for Christmas. I love using mine primarily because it pulls a nutritious substantial meal together quickly, even when I'm prepping super last minute! I wanted to write a blog about my favorite Instant Pot recipes to make this time of year.
Shop My Kitchen!
It's stacked and loaded with 7 of my most comforting recipes. All complete with links or tips for my favorite additions, freezer tips, or special modifications I like to do! Enjoy, and leave a comment telling me which recipe you are most excited about making. See below for the recipes!
Also – if you own a copy of Eat What You Love– did you know I have an entire bonus chapter that's dedicated to the Instant Pot??
I can pretty much guarantee that this paleo version of your classic nacho cheese sauce will exceed your expectations. Especially if you add in the optional taco meat! Find the recipe here on my blog or in the Instant Pot bonus chapter above, which has a special addition to make it taste like Chili’s skillet queso! My kids love eating this with broccoli, but if you're looking for something my indulgent then I love using Taro or Siete chips to make a plate of nachos!
If you have incredible self- control and end up with some leftover, it freezes well! Simply defrost and reheat over the stove to enjoy later! It will look a little curdled at first but just keep whisking as it bubbles and it will smooth out.
Creamy soups are one of my favorite meals, especially when I'm in need of something comforting. (And easy!) This Red Curry Butternut Squash soup was newly released on the blog in 2019, and has already become a hit! I absolutely love the flavor of the Thai Kitchen Red Curry Paste that I used in this recipe. It has a tiny kick but it’s toned down by the hearty butternut squash and rich coconut cream. And it takes just about 10 minutes to cook!
One of my favorite things to do with this soup is saving a few tablespoons of coconut cream to garnish. It contrasts the spice almost like a sour cream would, giving a delicious (and pretty) final touch!
This is likely my most popular recipe of all time. It was a total hit when the original version came out in Against All Grain and was touted for the shocking similarity to Sticky Orange Chicken Take-Out that we all know and love. When I became well-acquainted with the Instant Pot, it was one of the first recipes I knew I would convert.
I love freezing this meal for later enjoyment too. Often I will double the recipe and put half of it, uncooked, in the freezer in a resealable bag or glass container. Just defrost it enough to get it out of the container, then plop it in the IP and set the timer for 10 minutes longer than called for since it’s frozen!
Did you know this Mexican Chicken Chowder was actually the inspiration behind my Paleo Queso?! It's true, I happened to have some Taro chips nearby so I dipped a few in the leftover soup after I had eaten all of the chicken and chunks of veggies out of it. It reminded me a little of nacho cheese sauce and it was like the heavens opened up. After a few changes, I came up with what is now my queso recipe. ALL that being said, this soup is divine. My favorite addition to it is a dollop of Guacamole and Sour Cream!
The original recipe is in Against All Grain, but I created an Instant Pot method so that it could be even more convenient! It is very freezer friendly too, whether in one batch or several.
I’m often asked what I eat when I’m not feeling well. The answer is lots and lots of chicken soup…even for breakfast! The homemade chicken bone broth that is the foundation of this soup is calming for the gut and replenishes minerals and nutrients. I love using my Instant Pot for this soup because it comes together so quickly—especially if I’m not feeling well enough to cook anything elaborate! The secret addition to this recipe is the lemon juice and zest. It makes all the difference in the world to the flavor profile and contributes to the countless health benefits of this soup.
This recipe freezes very well. I love freezing single batch servings of it in pint jars or leftover ghee jars. It's perfect to reheat over the stovetop when someone in the family or I am not feeling well!
I recently converted my all-time favorite Chili recipe from Eat What You Love to use the Instant Pot! This makes the process faster, and it also gives you the freedom to run errands or do things around the house- unlike the original stovetop version. Unless you've made this recipe, you probably couldn't guess my secret addition to this one- 1oz 100% cacao bar! It adds depth & slight creaminess to the chili that’s unmatched.
As for my favorite side, the cornbread topping from the book is to die for. If you'd rather skip it, then enjoy this chili with some plantain chips and avocado over top.
This Apple Pie Applesauce is one of my most versatile recipes. I have used it as baby food, an after-school snack, dessert, and a topping for my favorite Pork Tenderloin (Meals Made Simple)! I cooked the apples with a little ghee and my favorite spices so it has all of the goodness of pie filling, without ANY added sweeteners- which also makes this Whole30 compliant. In the Instant Pot, this applesauce is cooked in 15 minutes! As a dessert, you must serve this with a drizzle of coconut milk– which just adds even more to the velvety texture and flavor that the ghee gives!
The applesauce will keep in the refrigerator for about 10 days, or you can freeze it for 6 months. Allow it to thaw overnight in the refrigerator.
Page
Description
I have loved hearing from so many that received Eat What You Love for Christmas. I wish that I could be in your kitchen with you testing out the recipes and seeing your responses to the flavors! Since I can't, I encourage you to grab some friends or family to pull into the kitchen with you and begin making some of my favorite recipes from Eat What You Love!
Coincidently, I've also heard many of you received the beloved Instant Pot for Christmas. I love using mine primarily because it pulls a nutritious substantial meal together quickly, even when I'm prepping super last minute! I wanted to write a blog about my favorite Instant Pot recipes to make this time of year.
Shop My Kitchen!
It's stacked and loaded with 7 of my most comforting recipes. All complete with links or tips for my favorite additions, freezer tips, or special modifications I like to do! Enjoy, and leave a comment telling me which recipe you are most excited about making. See below for the recipes!
Also – if you own a copy of Eat What You Love– did you know I have an entire bonus chapter that's dedicated to the Instant Pot??
I can pretty much guarantee that this paleo version of your classic nacho cheese sauce will exceed your expectations. Especially if you add in the optional taco meat! Find the recipe here on my blog or in the Instant Pot bonus chapter above, which has a special addition to make it taste like Chili’s skillet queso! My kids love eating this with broccoli, but if you're looking for something my indulgent then I love using Taro or Siete chips to make a plate of nachos!
If you have incredible self- control and end up with some leftover, it freezes well! Simply defrost and reheat over the stove to enjoy later! It will look a little curdled at first but just keep whisking as it bubbles and it will smooth out.
Creamy soups are one of my favorite meals, especially when I'm in need of something comforting. (And easy!) This Red Curry Butternut Squash soup was newly released on the blog in 2019, and has already become a hit! I absolutely love the flavor of the Thai Kitchen Red Curry Paste that I used in this recipe. It has a tiny kick but it’s toned down by the hearty butternut squash and rich coconut cream. And it takes just about 10 minutes to cook!
One of my favorite things to do with this soup is saving a few tablespoons of coconut cream to garnish. It contrasts the spice almost like a sour cream would, giving a delicious (and pretty) final touch!
This is likely my most popular recipe of all time. It was a total hit when the original version came out in Against All Grain and was touted for the shocking similarity to Sticky Orange Chicken Take-Out that we all know and love. When I became well-acquainted with the Instant Pot, it was one of the first recipes I knew I would convert.
I love freezing this meal for later enjoyment too. Often I will double the recipe and put half of it, uncooked, in the freezer in a resealable bag or glass container. Just defrost it enough to get it out of the container, then plop it in the IP and set the timer for 10 minutes longer than called for since it’s frozen!
Did you know this Mexican Chicken Chowder was actually the inspiration behind my Paleo Queso?! It's true, I happened to have some Taro chips nearby so I dipped a few in the leftover soup after I had eaten all of the chicken and chunks of veggies out of it. It reminded me a little of nacho cheese sauce and it was like the heavens opened up. After a few changes, I came up with what is now my queso recipe. ALL that being said, this soup is divine. My favorite addition to it is a dollop of Guacamole and Sour Cream!
The original recipe is in Against All Grain, but I created an Instant Pot method so that it could be even more convenient! It is very freezer friendly too, whether in one batch or several.
I’m often asked what I eat when I’m not feeling well. The answer is lots and lots of chicken soup…even for breakfast! The homemade chicken bone broth that is the foundation of this soup is calming for the gut and replenishes minerals and nutrients. I love using my Instant Pot for this soup because it comes together so quickly—especially if I’m not feeling well enough to cook anything elaborate! The secret addition to this recipe is the lemon juice and zest. It makes all the difference in the world to the flavor profile and contributes to the countless health benefits of this soup.
This recipe freezes very well. I love freezing single batch servings of it in pint jars or leftover ghee jars. It's perfect to reheat over the stovetop when someone in the family or I am not feeling well!
I recently converted my all-time favorite Chili recipe from Eat What You Love to use the Instant Pot! This makes the process faster, and it also gives you the freedom to run errands or do things around the house- unlike the original stovetop version. Unless you've made this recipe, you probably couldn't guess my secret addition to this one- 1oz 100% cacao bar! It adds depth & slight creaminess to the chili that’s unmatched.
As for my favorite side, the cornbread topping from the book is to die for. If you'd rather skip it, then enjoy this chili with some plantain chips and avocado over top.
This Apple Pie Applesauce is one of my most versatile recipes. I have used it as baby food, an after-school snack, dessert, and a topping for my favorite Pork Tenderloin (Meals Made Simple)! I cooked the apples with a little ghee and my favorite spices so it has all of the goodness of pie filling, without ANY added sweeteners- which also makes this Whole30 compliant. In the Instant Pot, this applesauce is cooked in 15 minutes! As a dessert, you must serve this with a drizzle of coconut milk– which just adds even more to the velvety texture and flavor that the ghee gives!
The applesauce will keep in the refrigerator for about 10 days, or you can freeze it for 6 months. Allow it to thaw overnight in the refrigerator.
A pork shoulder cooks slowly in a slow cooker to produce extremely tender and flavorful shredded meat. Serve it with Catalan-Style Spinach (page 226) and the flavorful carrots that cook alongside the meat. Save the leftover pork to use in one of the “stretch it” recipes below, or serve it over salads throughout the week!
*For Whole30, sub broth for wine
Page 184
Buy Now :
Description
A pork shoulder cooks slowly in a slow cooker to produce extremely tender and flavorful shredded meat. Serve it with Catalan-Style Spinach (page 226) and the flavorful carrots that cook alongside the meat. Save the leftover pork to use in one of the “stretch it” recipes below, or serve it over salads throughout the week!
A flavorful pork roast is cooked to perfection in a slow cooker, then served on top of tostones, or twice-fried plantains, and topped with tangy pickled onions, avocado, and cilantro. Leave the slow cooker on low heat throughout the game so fans can help themselves during commercials and halftime.
Page 57
Buy Now :
Description
A flavorful pork roast is cooked to perfection in a slow cooker, then served on top of tostones, or twice-fried plantains, and topped with tangy pickled onions, avocado, and cilantro. Leave the slow cooker on low heat throughout the game so fans can help themselves during commercials and halftime.
Roasted vegetables and robust browned sausage radiate an incomparable depth of flavor throughout every spoonful of this soup, turning it into a hearty meal that will warm you from the inside out on a cold evening. And, yes, those are grain-free breadsticks! You can find the recipe for them on page 240.
Page 94
Buy Now :
Description
Roasted vegetables and robust browned sausage radiate an incomparable depth of flavor throughout every spoonful of this soup, turning it into a hearty meal that will warm you from the inside out on a cold evening. And, yes, those are grain-free breadsticks! You can find the recipe for them on page 240.
The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.
Page 39
Buy Now :
Description
The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.
I ate these parfaits constantly right after our daughter Kezia was born. I would wake up to two growing boys looking for a breakfast of their own, plus a baby eager to nurse, and having these healthful puddings ready to go in the fridge made it easy to nourish myself while I tended to the kids. If you’re hurrying out the door for school drop-off or running late for the office, these ready-made breakfasts will save the day. Collagen peptides add extra protein and are also soothing to the gut, and açai has incredible antioxidant properties, so this is not your average chia pudding.
Page 43
Buy Now :
Description
I ate these parfaits constantly right after our daughter Kezia was born. I would wake up to two growing boys looking for a breakfast of their own, plus a baby eager to nurse, and having these healthful puddings ready to go in the fridge made it easy to nourish myself while I tended to the kids. If you’re hurrying out the door for school drop-off or running late for the office, these ready-made breakfasts will save the day. Collagen peptides add extra protein and are also soothing to the gut, and açai has incredible antioxidant properties, so this is not your average chia pudding.
Pad See Ew is a Thai dish featuring wide, flat rice noodles in a light brown sauce with broccolini, carrots, and a scrambled egg. It’s sort of like Chinese fried rice, but with noodles. I use a vegetable peeler to make very thin ribbon noodles from carrots and then sauté them with the other ingredients until they are soft and flavorful.
Page 148
Buy Now :
Description
Pad See Ew is a Thai dish featuring wide, flat rice noodles in a light brown sauce with broccolini, carrots, and a scrambled egg. It’s sort of like Chinese fried rice, but with noodles. I use a vegetable peeler to make very thin ribbon noodles from carrots and then sauté them with the other ingredients until they are soft and flavorful.
Besides greatly cutting down on dairy, one of the biggest modifications I made when switching from the Specific Carbohydrate Diet to a more Paleo-style diet was eliminating all legumes. Even when soaked and cooked properly, beans always did a number on my digestion. So this chili is made the classic way—all meat, no fillers. I prefer to make chili with dried spices from my pantry, so I can make it practically whenever I want to.
Page 96
Buy Now :
Description
Besides greatly cutting down on dairy, one of the biggest modifications I made when switching from the Specific Carbohydrate Diet to a more Paleo-style diet was eliminating all legumes. Even when soaked and cooked properly, beans always did a number on my digestion. So this chili is made the classic way—all meat, no fillers. I prefer to make chili with dried spices from my pantry, so I can make it practically whenever I want to.
Most homemade sweet potato fries go limp after baking or frying and don’t crunch the way they do in restaurants. Soaking the potatoes before baking is the key to a perfectly crisp fry: it helps remove much of the starch, which is what makes them get soggy as they cook. This foolproof recipe produces crispy fries at home every time!
Page 82
Buy Now :
Description
Most homemade sweet potato fries go limp after baking or frying and don’t crunch the way they do in restaurants. Soaking the potatoes before baking is the key to a perfectly crisp fry: it helps remove much of the starch, which is what makes them get soggy as they cook. This foolproof recipe produces crispy fries at home every time!
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
Page 158
Buy Now :
Description
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
These fish tacos are bursting with flavor and will leave you feeling satisfied but not heavy afterward. Seasoned with a nightshade− free marinade, this dish is perfect for those who are intolerant of peppers and tomatoes but still want a Mexican flair to their meals.
Page 192
Buy Now :
Description
These fish tacos are bursting with flavor and will leave you feeling satisfied but not heavy afterward. Seasoned with a nightshade− free marinade, this dish is perfect for those who are intolerant of peppers and tomatoes but still want a Mexican flair to their meals.
These crackers satisfy both salty and sweet cravings. They will add sophistication to any hors d’oeuvre tray and pair nicely with fig spread, apple or pear slices, or thin slices of prosciutto.
Page 78
Buy Now :
Description
These crackers satisfy both salty and sweet cravings. They will add sophistication to any hors d’oeuvre tray and pair nicely with fig spread, apple or pear slices, or thin slices of prosciutto.
Ice-cold ginger ale has always been one of my favorite beverages for a summertime barbecue, but it is usually made with refined sugar or high-fructose corn syrup. The ginger flavor in commercial brands is also quite mild, and I really like a ginger-packed drink. So I started making ginger ale at home. Homemade soda is easier to make than you probably think, and you can store the syrup without the carbonated water for up to a week.
Page 181
Buy Now :
Description
Ice-cold ginger ale has always been one of my favorite beverages for a summertime barbecue, but it is usually made with refined sugar or high-fructose corn syrup. The ginger flavor in commercial brands is also quite mild, and I really like a ginger-packed drink. So I started making ginger ale at home. Homemade soda is easier to make than you probably think, and you can store the syrup without the carbonated water for up to a week.
7 Instant Pot Recipes You’ll Love This Time Of Year
Page
Description
I have loved hearing from so many that received Eat What You Love for Christmas. I wish that I could be in your kitchen with you testing out the recipes and seeing your responses to the flavors! Since I can't, I encourage you to grab some friends or family to pull into the kitchen with you and begin making some of my favorite recipes from Eat What You Love!
Coincidently, I've also heard many of you received the beloved Instant Pot for Christmas. I love using mine primarily because it pulls a nutritious substantial meal together quickly, even when I'm prepping super last minute! I wanted to write a blog about my favorite Instant Pot recipes to make this time of year.
Shop My Kitchen!
It's stacked and loaded with 7 of my most comforting recipes. All complete with links or tips for my favorite additions, freezer tips, or special modifications I like to do! Enjoy, and leave a comment telling me which recipe you are most excited about making. See below for the recipes!
Also – if you own a copy of Eat What You Love– did you know I have an entire bonus chapter that's dedicated to the Instant Pot??
I can pretty much guarantee that this paleo version of your classic nacho cheese sauce will exceed your expectations. Especially if you add in the optional taco meat! Find the recipe here on my blog or in the Instant Pot bonus chapter above, which has a special addition to make it taste like Chili’s skillet queso! My kids love eating this with broccoli, but if you're looking for something my indulgent then I love using Taro or Siete chips to make a plate of nachos!
If you have incredible self- control and end up with some leftover, it freezes well! Simply defrost and reheat over the stove to enjoy later! It will look a little curdled at first but just keep whisking as it bubbles and it will smooth out.
Creamy soups are one of my favorite meals, especially when I'm in need of something comforting. (And easy!) This Red Curry Butternut Squash soup was newly released on the blog in 2019, and has already become a hit! I absolutely love the flavor of the Thai Kitchen Red Curry Paste that I used in this recipe. It has a tiny kick but it’s toned down by the hearty butternut squash and rich coconut cream. And it takes just about 10 minutes to cook!
One of my favorite things to do with this soup is saving a few tablespoons of coconut cream to garnish. It contrasts the spice almost like a sour cream would, giving a delicious (and pretty) final touch!
This is likely my most popular recipe of all time. It was a total hit when the original version came out in Against All Grain and was touted for the shocking similarity to Sticky Orange Chicken Take-Out that we all know and love. When I became well-acquainted with the Instant Pot, it was one of the first recipes I knew I would convert.
I love freezing this meal for later enjoyment too. Often I will double the recipe and put half of it, uncooked, in the freezer in a resealable bag or glass container. Just defrost it enough to get it out of the container, then plop it in the IP and set the timer for 10 minutes longer than called for since it’s frozen!
Did you know this Mexican Chicken Chowder was actually the inspiration behind my Paleo Queso?! It's true, I happened to have some Taro chips nearby so I dipped a few in the leftover soup after I had eaten all of the chicken and chunks of veggies out of it. It reminded me a little of nacho cheese sauce and it was like the heavens opened up. After a few changes, I came up with what is now my queso recipe. ALL that being said, this soup is divine. My favorite addition to it is a dollop of Guacamole and Sour Cream!
The original recipe is in Against All Grain, but I created an Instant Pot method so that it could be even more convenient! It is very freezer friendly too, whether in one batch or several.
I’m often asked what I eat when I’m not feeling well. The answer is lots and lots of chicken soup…even for breakfast! The homemade chicken bone broth that is the foundation of this soup is calming for the gut and replenishes minerals and nutrients. I love using my Instant Pot for this soup because it comes together so quickly—especially if I’m not feeling well enough to cook anything elaborate! The secret addition to this recipe is the lemon juice and zest. It makes all the difference in the world to the flavor profile and contributes to the countless health benefits of this soup.
This recipe freezes very well. I love freezing single batch servings of it in pint jars or leftover ghee jars. It's perfect to reheat over the stovetop when someone in the family or I am not feeling well!
I recently converted my all-time favorite Chili recipe from Eat What You Love to use the Instant Pot! This makes the process faster, and it also gives you the freedom to run errands or do things around the house- unlike the original stovetop version. Unless you've made this recipe, you probably couldn't guess my secret addition to this one- 1oz 100% cacao bar! It adds depth & slight creaminess to the chili that’s unmatched.
As for my favorite side, the cornbread topping from the book is to die for. If you'd rather skip it, then enjoy this chili with some plantain chips and avocado over top.
This Apple Pie Applesauce is one of my most versatile recipes. I have used it as baby food, an after-school snack, dessert, and a topping for my favorite Pork Tenderloin (Meals Made Simple)! I cooked the apples with a little ghee and my favorite spices so it has all of the goodness of pie filling, without ANY added sweeteners- which also makes this Whole30 compliant. In the Instant Pot, this applesauce is cooked in 15 minutes! As a dessert, you must serve this with a drizzle of coconut milk– which just adds even more to the velvety texture and flavor that the ghee gives!
The applesauce will keep in the refrigerator for about 10 days, or you can freeze it for 6 months. Allow it to thaw overnight in the refrigerator.
Page
Description
I have loved hearing from so many that received Eat What You Love for Christmas. I wish that I could be in your kitchen with you testing out the recipes and seeing your responses to the flavors! Since I can't, I encourage you to grab some friends or family to pull into the kitchen with you and begin making some of my favorite recipes from Eat What You Love!
Coincidently, I've also heard many of you received the beloved Instant Pot for Christmas. I love using mine primarily because it pulls a nutritious substantial meal together quickly, even when I'm prepping super last minute! I wanted to write a blog about my favorite Instant Pot recipes to make this time of year.
Shop My Kitchen!
It's stacked and loaded with 7 of my most comforting recipes. All complete with links or tips for my favorite additions, freezer tips, or special modifications I like to do! Enjoy, and leave a comment telling me which recipe you are most excited about making. See below for the recipes!
Also – if you own a copy of Eat What You Love– did you know I have an entire bonus chapter that's dedicated to the Instant Pot??
I can pretty much guarantee that this paleo version of your classic nacho cheese sauce will exceed your expectations. Especially if you add in the optional taco meat! Find the recipe here on my blog or in the Instant Pot bonus chapter above, which has a special addition to make it taste like Chili’s skillet queso! My kids love eating this with broccoli, but if you're looking for something my indulgent then I love using Taro or Siete chips to make a plate of nachos!
If you have incredible self- control and end up with some leftover, it freezes well! Simply defrost and reheat over the stove to enjoy later! It will look a little curdled at first but just keep whisking as it bubbles and it will smooth out.
Creamy soups are one of my favorite meals, especially when I'm in need of something comforting. (And easy!) This Red Curry Butternut Squash soup was newly released on the blog in 2019, and has already become a hit! I absolutely love the flavor of the Thai Kitchen Red Curry Paste that I used in this recipe. It has a tiny kick but it’s toned down by the hearty butternut squash and rich coconut cream. And it takes just about 10 minutes to cook!
One of my favorite things to do with this soup is saving a few tablespoons of coconut cream to garnish. It contrasts the spice almost like a sour cream would, giving a delicious (and pretty) final touch!
This is likely my most popular recipe of all time. It was a total hit when the original version came out in Against All Grain and was touted for the shocking similarity to Sticky Orange Chicken Take-Out that we all know and love. When I became well-acquainted with the Instant Pot, it was one of the first recipes I knew I would convert.
I love freezing this meal for later enjoyment too. Often I will double the recipe and put half of it, uncooked, in the freezer in a resealable bag or glass container. Just defrost it enough to get it out of the container, then plop it in the IP and set the timer for 10 minutes longer than called for since it’s frozen!
Did you know this Mexican Chicken Chowder was actually the inspiration behind my Paleo Queso?! It's true, I happened to have some Taro chips nearby so I dipped a few in the leftover soup after I had eaten all of the chicken and chunks of veggies out of it. It reminded me a little of nacho cheese sauce and it was like the heavens opened up. After a few changes, I came up with what is now my queso recipe. ALL that being said, this soup is divine. My favorite addition to it is a dollop of Guacamole and Sour Cream!
The original recipe is in Against All Grain, but I created an Instant Pot method so that it could be even more convenient! It is very freezer friendly too, whether in one batch or several.
I’m often asked what I eat when I’m not feeling well. The answer is lots and lots of chicken soup…even for breakfast! The homemade chicken bone broth that is the foundation of this soup is calming for the gut and replenishes minerals and nutrients. I love using my Instant Pot for this soup because it comes together so quickly—especially if I’m not feeling well enough to cook anything elaborate! The secret addition to this recipe is the lemon juice and zest. It makes all the difference in the world to the flavor profile and contributes to the countless health benefits of this soup.
This recipe freezes very well. I love freezing single batch servings of it in pint jars or leftover ghee jars. It's perfect to reheat over the stovetop when someone in the family or I am not feeling well!
I recently converted my all-time favorite Chili recipe from Eat What You Love to use the Instant Pot! This makes the process faster, and it also gives you the freedom to run errands or do things around the house- unlike the original stovetop version. Unless you've made this recipe, you probably couldn't guess my secret addition to this one- 1oz 100% cacao bar! It adds depth & slight creaminess to the chili that’s unmatched.
As for my favorite side, the cornbread topping from the book is to die for. If you'd rather skip it, then enjoy this chili with some plantain chips and avocado over top.
This Apple Pie Applesauce is one of my most versatile recipes. I have used it as baby food, an after-school snack, dessert, and a topping for my favorite Pork Tenderloin (Meals Made Simple)! I cooked the apples with a little ghee and my favorite spices so it has all of the goodness of pie filling, without ANY added sweeteners- which also makes this Whole30 compliant. In the Instant Pot, this applesauce is cooked in 15 minutes! As a dessert, you must serve this with a drizzle of coconut milk– which just adds even more to the velvety texture and flavor that the ghee gives!
The applesauce will keep in the refrigerator for about 10 days, or you can freeze it for 6 months. Allow it to thaw overnight in the refrigerator.
It's hard to believe my Eat What You Love cookbook has been out for a full year! This Chili recipe (originally with a gluten-free and paleo ‘Corn' Bread topping in the book) has become a family favorite since I created it for the book.
I also converted the chili into an Instant Pot recipe on my Instagram stories and made notes here to make it even easier! I definitely still like the stove-top version better, it gets a little thicker and I think the flavors are more intense, but it is nice to set it and forget it!
Page
Description
It's hard to believe my Eat What You Love cookbook has been out for a full year! This Chili recipe (originally with a gluten-free and paleo ‘Corn' Bread topping in the book) has become a family favorite since I created it for the book.
I also converted the chili into an Instant Pot recipe on my Instagram stories and made notes here to make it even easier! I definitely still like the stove-top version better, it gets a little thicker and I think the flavors are more intense, but it is nice to set it and forget it!
I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!
Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.
When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!
Page
Description
I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!
Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.
When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!
Some of the links on this page may be affiliate links. Danielle Walker's, Against all Grain LLC is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to products Danielle organically uses and trusts. If you purchase a product through an affiliate link, your cost will be the same, but Danielle Walker's Against all Grain will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
