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Paleo Pressure Cooker Beef Stew!

Ingredients:

  • 2 lbs beef stew meat (I used butcher box) Cut into 1½ -2 inch pieces
  • 2 T avocado oil
  • 6 carrots, peeled and cut into chunks
  • 6 celery stalks, cut into chunks
  • 1/2 – 1 onion, chopped
  • 4 cloves of garlic
  • 1 6oz. can tomato paste
  • 1 package mushrooms
  • 32 oz. carton of chicken or beef bone broth (or 4-6 cups)
  • 4 potatoes of choice, cut into chunks
  • 2 t dried thyme
  • 2 bay leaves
  • Salt and pepper

Directions:

  1. Heat 1 T avocado oil on the “sauté” or “brown” function on your pressure cooker.
  2. Once it is hot add ½ of the beef to the pot in a single layer and sprinkle with salt and pepper.
  3. Brown the beef on both sides (about 4 min per side) then transfer to a bowl to rest. Then brown the second half of the stew meat, adding more oil if necessary.
  4. Remove the remaining beef from the pot and add more avocado oil. Place the onions in the pot and sauté for a few minutes. Once the onions have begun to soften, add the garlic and stir.
  5. Deglaze the pot by adding 1 cup of broth and scraping the bottom. Then add the remaining bone broth.
  6. Add the tomato paste, mushrooms, thyme, bay leaves, and salt and pepper to taste.
  7. Stir then add the beef and stir again.
  8. Add the celery, potatoes, and carrots to the top- Do not stir.
  9. Close the lid to the pressure cooker and seal the steam release valve. Cook for 35 minutes at high pressure.
  10. Once the time is up, allow the pressure to release on its own (do not use the quick release function). This should take 10 more minutes.
  11. Release any remaining pressure with the quick release valve then open the pot.
  12. Remove the bay leaves if you can find them and stir it all together!
  13. Serve hot and enjoy!

Notes:

  • This recipes works for all types of pressure cookers! Not just Instant Pots! I actually have GoWise.

My Daily Smoothie Recipe

This is my breakfast that I have almost every day. I like to change up the ingredients to keep it interesting, but I am sharing the base recipe below. What is important to me is for the shake to be nutrient dense and also calorie dense, so it keeps me full for a long time and fuels my workouts (or replenishes my body post workout). I make sure to include fiber, fat, protein, greens, and carbs!

Recipe:
✨1 cup water or unsweetened almond milk (liquid)
✨1 scoop protein powder (usually @julianbakery chocolate beef protein)
✨1/2 avocado or 1-2 T nut butter (fat)
✨2 cups power greens (greens)
✨1 scoop @vitalproteins (more protein/collagen)
✨1 T flax or chia seeds (fiber)
✨1/2 banana or blueberries (if you are keto, remove the carbs)
✨1 t spirulina or maca (optional superfood)
✨Ice cubes (if you like it thick)

-Blend all of the ingredients together until well mixed then add your favorite toppings.
-Topping ideas- gf or grain-free granola, cacao nibs, coconut flakes, nuts or seeds, almond or coconut butter, fruit, etc! The sky is the limit for toppings.

Some people may scoff at the idea of drinking your breakfast or having protein powder instead of whole foods but I have found that this works the best for me and many of my clients. Shakes are easy to make and you can take them on the go if you have a busy schedule. I make sure to include plenty of whole foods and proteins throughout the rest of the day. When I was knee-deep in sibo symptoms, it was the only meal that I didn’t experience digestive distress (more about sibo later). In addition to that, it keeps my blood sugar stable and I have tons of energy!

Bliss Balls!

Bliss Balls

Healthier No Bake Cookies

Course Dessert, Snack
Keyword bliss balls, chocolate, dairy-free, gluten-free, no-bake, raw balls, recipe, snacks

Ingredients

  • 1/2 cup GF oats
  • 1-2 T maple syrup
  • 2 T cacao powder
  • 2 scoops collagen peptides optional
  • 1 t vanilla
  • 1/3 cup almond butter or PB
  • 1/3 cup almond flour
  • 3 T melted coconut oil

Instructions

  1. Mix all of the liquid ingredients together first then add the dry ingredients. Roll into balls and enjoy! 

Carrot Apple Muffins!

There is nothing that screams Easter bunny more than carrots! I adapted an old recipe created by a good friend and made it healthy 🙂 This recipe is extremely versatile and you can easily add and remove ingredients and they will still taste great! For example, if you are missing a few things or if you don’t have the correct flour, just use what you have! Enjoy and have a beautiful Easter weekend.

Carrot Apple Muffins

Course Breakfast, Dessert, Snack
Keyword dairy-free, dessert, gluten-free, muffins, snacks
Servings 18 muffins

Ingredients

  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 banana
  • 2 t vanilla
  • 2 cups grated/shredded carrots grate yourself or buy them pre-shredded
  • 2 cups chopped apples
  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup coconut sugar
  • 2 t cinnamon
  • 1/2 t salt
  • 2 t baking soda
  • 1-2 t pumpkin pie spice
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Beat together the oil, eggs, banana, and vanilla.

  3. In a separate bowl, combine all of the other ingredients in a large mixing bowl.

  4. Fold the liquid mixture into the dry ingredients until well combined.

  5. Line a muffin tin with baking cups and full each one 3/4 full of the batter.

  6. Bake for 20 minutes or until cooked through.

Recipe Notes

Serving suggestion: Tastes great served warm with melted grass-fed butter spread on top! 🙂

GF + Grain Free Brown Butter Sugar Cookie Recipe

It’s cookie time!! Spring is in the air and I wanted to share my gluten free and grain free cookies recipe! This recipe is just in time for Easter as well 🙂 I first tried brown butter cookies on a trip to Paso Robles at the Brown Butter Cookie Company and I was immediately hooked. I knew I had to try to recreate the recipe myself so here it is!! Let me know what you think!

Gluten Free/Grain Free Brown Butter Sugar Cookie Recipe

Course Dessert
Keyword cookie, gluten-free, recipe
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

  • 3/4 cup butter Pasture raised (I like Kerrygold)
  • 3/4 cup coconut sugar plus 1/8 cup for rolling
  • 1 egg
  • 1/2 t vanilla extract
  • 3/4 t baking powder
  • 1/2 t salt
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup cassava flour

Instructions

Brown Butter

  1. Melt the butter over medium heat in a small pot, stirring occasionally as the butter simmers.

  2. The butter is done when it is dark yellow/light brown in color. The particles at the bottom of the pan will be dark brown and it will have a nutty aroma.

  3. Remove from heat, place in fridge, and bring back to a solid.

Cookie Dough

  1. Preheat the oven to 350º and line a cookie sheet with parchment paper. 

  2. Add the butter and coconut sugar to a mixer and beat on high for about five minutes or until fluffy. After scraping the bowl, slowly add the eggs, vanilla, baking powder, and salt.

  3. Once well-combined, slowly add each flour to the mixer, and beat until smooth.

  4. Roll dough into 1½ inch balls and roll them in the remaining coconut sugar (in a separate bowl). 

  5. Place 12 cookies on a baking sheet and use a fork or the bottom of a drinking glass to press down each cookie to flatten.

  6. Bake for 10-15 minutes and cool on baking sheets.

Recipe Notes

  • To make #nutfree, use more cassava flour in place of almond flour!
  • To make #paleo, substitute the butter for ghee or coconut oil.
  • To make #vegan, substitute a #flaxegg instead of a real one, and coconut oil for the butter.
  • To make cookie shapes, roll out the dough on a floured surface with a rolling pin. I used cassava and tapioca flour so the dough didn’t stick. The use your favorite cookie cutters! Carefully transport to a parchment paper lined cookie sheet and bake. FYI these cookie are easily breakable because they do not contain gluten which is a binder!
 

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