Paleo Creamy Ranch Pork Chops

Gluten-Free, Dairy-Free, Whole 30, & Paleo!

Ingredients: 

• 4 large pork chops 
• 2 tsp olive oil
• 3 tablespoon ghee, divided 
• 1 tablespoon garlic, minced 
• 1 can chicken broth* 14.5 oz 
• 1 tablespoon paleo ranch seasoning mix *
• 1 cup coconut cream 
• Salt and pepper,  to taste
• 3-4 tsp arrowroot starch 

Paleo Ranch Seasoning 

1 tsp salt 

1 tsp pepper 

2 tbs parsley flakes 

1 tbs celery salt 

1 tbs garlic powder 

1 tbs onion powder 

1 tbs dill weed 

1 tbs dried chives (optional—I didn’t have any this time and it tasted fine without it) 

Directions: 

Season pork chops generously with salt and pepper. 

Heat large, oven safe pan over medium heat and melt 2 TBS ghee then drizzle olive oil. 

Add pork chops and cook 2-3 min each side. 

When cooked, transfer to a plate and cover to keep warm. 

Add 1 TBS ghee to pan, melt, and then add minced garlic. Cook for 1 min until fragrant. 

Add in chicken stock, 1 TBS ranch seasoning, and coconut cream. Stir and bring to a simmer. 

Mix in 2 tsp arrowroot starch with 1 TBS of cold water then stir into stock/cream mixture. Let simmer 2 min. 

If you want to thicken sauce more, add additional tsp + water mixture at a time and continuously stir until desired sauce thickness. 

Once sauce is at desired thickness, add pork chops back into pan and simmer 3-5 min. 

If pork chops are not reaching cooked temperature quickly, (145 F or above) you can add the pan to a preheated 425 F oven and cook 5-8 min. 

Serve with cauliflower rice (paleo/whole 30), regular rice (not paleo/not whole 30), and veggies. 

Enjoy! 

Creamy Paleo Gnocchi, Sausage & Kale Soup

 

Makes ~8 servings

315 cals * 19.3g fat * 12.6g carb * 18.5g protein

Ingredients: 

1 lb Italian sausage, I used ground turkey but sliced would be great too! 

1 bag (12 oz) cauliflower gnocchi, I used frozen cauliflower gnocchi from Trader Joe's

1 bunch kale, washed, massaged, and shredded. 

1 cup cooked and chopped bacon, about 6 slices

1/2 yellow onion, diced

4 cups chicken broth 

1 can of full-fat coconut milk

2 tbs nutritional yeast

1/2 tsp salt

1/2 red pepper flakes 

1 tsp garlic powder 

1/2 tsp onion powder 

1 tsp Italian seasoning 

1 tsp dried parsley flakes 

1/2 tsp paprika 

2 garlic, minced 

1 scoop  collagen peptides* optional --adds protein and a slight thickening texture

2 tbs olive oil 

Directions: 

Stove-top/Soup pot: 

1. Heat a medium-large size pan on medium heat and add 1 tbs olive oil. Once oil is warmed, add onion and saute until translucent. Add in minced garlic and saute for 45 seconds. Add in Italian sausage and cook thoroughly. Set aside when done. 
2. Heat a medium-large soup pot on medium heat and add 1 tbs olive oil to pan and dump frozen gnocchi in. Make sure they are spread out in a single layer and then DO NOT touch/move/flip them for 5 min. After five min, flip and let sear for another 5 min. You can move them around and sear all sides at this point, if desired.
3. Add meat/onion mixture to the pot along with chicken broth, coconut milk, all seasonings, the nutritional yeast, and collagen peptides, if using. 
4. Stir. 
5. Let simmer on medium-high for 30 min. 
6. After 30 min, add shredded and massaged kale to slow cooker 
7. Add in cooked bacon.
8. Simmer 15-20 min until  kale is wilted but still bright green. 

Serve and season with salt and pepper, as desired. 

Slow cooker: 

1. Heat a medium-large size pan on medium heat and add olive oil. once warm, add onion and saute until translucent. Add in minced garlic and saute for 45 seconds or so. Add in Italian sausage and cook thoroughly. 
2. Add meat/ onion mixture to slow cooker. 
3. Add in chicken broth, coconut milk, all seasonings, nutritional yeast, and collagen peptides, if using. 
4. Stir. 
5. Cook high 3-4 hours, cook low 6-8. 

30 min before serving: 

1. Heat medium-large sized pan over medium heat. Add 1 tbs olive oil to pan and dump frozen gnocchi in. Make sure they are spread out in a single layer and then DO NOT touch for 5 min. After five min, flip and let sear for another 5 min. You can move them around and sear all sides at this point if desired. 
2. Add seared gnocchi to slow cooker. 
3. Add shredded and massaged kale to slow cooker 
4. Add in cooked bacon.
5. Let simmer for 15-20 until kale is wilted but still bright green. 

Serve and season with salt and pepper, as desired. 

Easy Cauliflower Pizza Crust

Ingredients 

1 medium head of cauliflower fresh is best but 3-4 cups frozen will work

1 egg 

1/8 tsp salt 

1/8 tsp pepper 

1/2 tsp garlic powder 

1/2 tsp Italian seasoning 

1/2 cup Parmesan cheese (from can) 

1 handful (probably 1/4 to 2/3 cup shredded mozzarella cheese 

Directions 

Preheat oven 425 F

Remove leaves and most of the stems from the cauliflower heads. 

Rice cauliflower in food processor. (see image below) 

Place in large bowl and microwave for 5 min. 

Let cool enough to handle and place in linen cloth or cheese cloth and squeeze as much liquid out as possible,  I mean really squeeze it. Get some help squeezing if you need it.  

Place back in bowl and mix in all other ingredients. 

Place on parchment lined pan and press into a even circle. Push up sides to make a crust. 

Spray with cooking oil. 

Bake for 15 min until crust is golden (see image below) 

Top with marinara sauce and favorite toppings 

Bake 8 min , then broil for 1-2 min. 

Enjoy! 

Riced

Baked Circle

Look at that beautiful cooked bottom!

Now go enjoy that Pizza

Spanish Cauliflower Rice -Whole 30 + Paleo

Spanish Cauliflower Rice! 

Whole 30 + Paleo 🙌

Took less than 10 min to make and super flavorful. 

Goes perfectly with your burrito, tacos, bowls and more! 

Recipe: 

Makes 2 cups. Can be doubled! 

—Ingredients—

1 tbs oil (I used avocado oil)

- 2 cups riced cauliflower, 

- 2 tsp minced garlic 

- 1/4 cup chicken broth*

- 1/4 cup chunky salsa*

- 1/2 tsp chili powder 

- 1/2 tsp cumin 

- 1/2 paprika

1/8 tsp black pepper 

1/8 tsp salt 

—Directions—

Heat small sauté pan with oil. 

Add cauliflower (I used frozen), and cook until water is cooked out and cauliflower is cooked through. (3-5 min). 

Add minced garlic and cook for 1-2 min. 

Add in chicken broth, salsa and spices and stir to combine. 

Let simmer until all the liquid is absorbed. (2-3 min) 

Enjoy! 

 

Keto Lasagna

We had friends over for lunch recently who are on the Keto diet so I looked for something we could all enjoy.

 

Found this on Peace Love and Low Carb.

It’s so good!

I made a few adjustments but we were all impressed.

Definitely a recipe worth keeping.

Although I’m not on Keto, I’m always looking for low carb options to mix it up.

I hope you enjoy it as well.

Ingredients:

The Layers

·         2 large eggs

·         4 oz cream cheese, softened

·         1/4 cup Parmesan cheese, fresh shredded

·         1 1/4 cup mozzarella cheese, shredded

·         1/4 tsp Italian seasoning

·         1/4 tsp garlic powder

·         1/4 tsp onion powder

The Filling

·         1 lb ground beef 

·         2 tsp Lowery’s seasoning 

·         1 1/2 cups  Marinara Sauce, divided 

·         3/4 cup mozzarella cheese, shredded

·         1/2 cup parmasan cheese, powder form (you can use fresh but I think the powder has more of a kick). 

·         6 tbsp whole milk ricotta cheese, seperated

·         1 tbsp minced onion flakes 

·         1 tsp dried oregano

·         1 tsp garlic powder

·         1 tsp dried basil

Directions

The "Layers"

1.      Preheat oven to 375° Line a 9×13 baking dish with parchment paper. 

2.      Mix together cream cheese and eggs.

3.      Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.

4.      Gently fold in mozzarella cheese.

5.      Spread the mixture into the baking dish, forming a nice even layer. It may not “fill” the whole pan size and that’s ok. 

 

6.      Bake for 20-25 minutes.

7.      When done baking, cool in the fridge for about 20 minutes and then cut into thirds. I just eyeballed it. 

The Filling

          1.      Start to brown the meat in a large pan over medium heat. Add in lowery’s, oregano, garlic, minced onion flakes, and basil seasonings and mix thoroughly until meat is fully cooked.

          2.      Drain excess grease and add in ¾ cup marinara sauce and let simmer for 10 min. 

 

Making the Dish

          1.      Pour ¼ cup marinara sauce into the bottom of a greased 9x5 loaf pan and top with one of the 3 “layers” you made.

         2.      Then top with 1/3^rd ground beef mixture, followed by ¼ cup mozzarella cheese, ¼ cup parmesan cheese: powdered/grated, and finally 3 tbs ricotta cheese. Cover with the second “layer” and repeat.

         3.      Top the final “layer” with the remaining ground beef mixture and cheese.

         4.      Bake for 20 min, until cheese is melted and starting to bubble.

 

Serve warm.

Enjoy!