This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
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This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
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.
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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.
Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor. Serve this stew over any of the cauliflower rice recipes (pages 218–219).
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Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor. Serve this stew over any of the cauliflower rice recipes (pages 218–219).
These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
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These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
The classic kids’ comfort food is now grain-free! Homemade broth contains healing elements essential for any little body recovering from a bug. Asher loves to slurp these “zoodles” up through his lips and picks out all the tender and flavorful chicken pieces.
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The classic kids’ comfort food is now grain-free! Homemade broth contains healing elements essential for any little body recovering from a bug. Asher loves to slurp these “zoodles” up through his lips and picks out all the tender and flavorful chicken pieces.
My dad made egg salad sandwiches often when I was growing up, but I never cared for them much. I did, and will always, love deviled eggs, however. Instead of the abundant mayo and black olives that my dad throws into his recipe, I put only a little mayo, along with mustard, paprika, chives, and bacon into mine. My favorite way to hard-boil eggs is in an electric pressure cooker because the shells practically fall off, but you can use whatever method you like. Asher likes hard-boiled egg whites for breakfast (I cannot get the boy to eat the yolks, for the life of me!), so I always cook a few extra for him while I prepare the eggs for this sandwich. To learn my favorite method for making hard-boiled eggs that peel like a dream, see againstallgrain.com/pressure-cooker-hard-boiled-eggs.
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My dad made egg salad sandwiches often when I was growing up, but I never cared for them much. I did, and will always, love deviled eggs, however. Instead of the abundant mayo and black olives that my dad throws into his recipe, I put only a little mayo, along with mustard, paprika, chives, and bacon into mine. My favorite way to hard-boil eggs is in an electric pressure cooker because the shells practically fall off, but you can use whatever method you like. Asher likes hard-boiled egg whites for breakfast (I cannot get the boy to eat the yolks, for the life of me!), so I always cook a few extra for him while I prepare the eggs for this sandwich. To learn my favorite method for making hard-boiled eggs that peel like a dream, see againstallgrain.com/pressure-cooker-hard-boiled-eggs.
While most stroganoff recipes use strips of beef, I grew up eating the ground beef version, probably because it was much cheaper. I remember using a can of cream of mushroom soup and sour cream, but this version is dairy-free and on par with the memories I have of the flavors. My mom always served it over egg noodles or rice. Here, yellow squash ribbons are the vessel for the sauce.
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While most stroganoff recipes use strips of beef, I grew up eating the ground beef version, probably because it was much cheaper. I remember using a can of cream of mushroom soup and sour cream, but this version is dairy-free and on par with the memories I have of the flavors. My mom always served it over egg noodles or rice. Here, yellow squash ribbons are the vessel for the sauce.
I can still recall the delicious aromas filling the house when my mom baked a loaf of banana bread. The same heavenly scents now waft out of my kitchen, but from grain-free ingredients. Be sure to use very ripe bananas with a lot of brown spots for the most sweetness, as the recipe calls for only a minimal amount of honey.
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I can still recall the delicious aromas filling the house when my mom baked a loaf of banana bread. The same heavenly scents now waft out of my kitchen, but from grain-free ingredients. Be sure to use very ripe bananas with a lot of brown spots for the most sweetness, as the recipe calls for only a minimal amount of honey.
I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.
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I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.
A crunchy and mildly sweet cereal that you can enjoy with cold almond milk or sprinkled over fresh yogurt. It is great to have on hand to eat on the go!
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A crunchy and mildly sweet cereal that you can enjoy with cold almond milk or sprinkled over fresh yogurt. It is great to have on hand to eat on the go!
I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
I used to order a sandwich similar to this at one of my favorite burger joints as a kid. In this lightened-up version, my grain-free Wraps (page 262) replace the buns and homemade dairy-free Herb Ranch Dressing (page 247) provides a little tang.
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I used to order a sandwich similar to this at one of my favorite burger joints as a kid. In this lightened-up version, my grain-free Wraps (page 262) replace the buns and homemade dairy-free Herb Ranch Dressing (page 247) provides a little tang.
A chuck roast is one of the less expensive types of roasts, but you would never know it after it has cooked in a tomato broth all day long. The meat shreds easily and melts in your mouth. Bonus: This is made in a slow cooker, so you can start it in the morning and have dinner ready by 6 p.m.!
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A chuck roast is one of the less expensive types of roasts, but you would never know it after it has cooked in a tomato broth all day long. The meat shreds easily and melts in your mouth. Bonus: This is made in a slow cooker, so you can start it in the morning and have dinner ready by 6 p.m.!
This chicken melts in your mouth and smells incredible when you walk in the house after a long day at work or running kids to and from activities. Serve in butter lettuce cups with all of your favorite taco fixings or wrapped in my Crepes (see recipe on page 302).
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This chicken melts in your mouth and smells incredible when you walk in the house after a long day at work or running kids to and from activities. Serve in butter lettuce cups with all of your favorite taco fixings or wrapped in my Crepes (see recipe on page 302).
7 Instant Pot Recipes You’ll Love This Time Of Year
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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.
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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!
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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!
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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!
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