Who says game day recipes need to be made of fake cheese and processed junk?! This W30 Hidden Veggie Tailgate Chili is loaded with the good stuff and nobody has to know!

Look, I grew up on pretend cheese dip and corn chips and I’ll be the first to say it’s DELICIOUS! But I also have come to the point where my body needs me to try a little bit harder than boxed snacks. I made this recipe in collaboration with Pederson’s Natural Farms, because their meats are truly some of the best around. 

Their bacon is always a fan favorite, but don’t let that star dim the light of their ground beef, which I used for this chili recipe. With no gamey taste, this grass-fed beef is absolutely delicious as burgers or in soups and stews. And in this gem, I added 5, yes FIVE hidden veggies, you’d never realize are there. So this recipe, which is not only perfect for tailgating, is also perfect for immune support – which we clearly all need more of about now!

If you are eating Whole 30, this one is compliant and you can add toppings that are as well. If you aren’t, feel free to go wild with cheese, sour cream, pickled jalapenos and the whole shabang. That’s what makes chili so versatile, you can tweak it to meet whatever your dietary needs and wants are. 

Need more chili recipes?!  Try THIS Cowboy Chili or THIS Southwest Spicy and Sweet Chili from Affordable Paleo Cooking with Your Instant Pot

W30 Hidden Veggie Tailgate Chili

Print Recipe

• Author: Jennifer Robins

Ingredients

• 1 pound Pederson’s ground beef
• 2 tablespoons olive oil
• 28 ounces crushed tomatoes
• 2 cups chopped carrots
• 2 cups riced cauliflower
• 1 red pepper, chopped
• 1 onion, chopped
• 2 sweet potatoes, peeled and chopped
• 2 tablespoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon cumin
• Sea salt to taste

Instructions

1. Saute the beef and the oil in your Instant Pot (using the saute feature) for 3-5 minutes.
2. Add in the veggies and seasonings as well as the crushed tomatoes.
3. Stir to combine and secure the lid and pressure valve.
4. Press the “Chili” button and allow the chili to cook.
5. Release the pressure valve once the cooking cycle is complete.
6. Remove the lid and garnish with avocado, Whole 30 compliant sour cream, fresh cilantro and chopped red onion if desired.

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Today I’m sharing my At Home Neurotransmitter Testing Before and After so you can see what changed and how I changed it!

If you followed along my journey with chronic EBV, Hashimotos, Lyme, breast implant illness, and living in mold, you know I did just about everything under the sun to treat these conditions. From acupuncture to supplements to meditation to antibiotics, I tried it all. And when I was living in mold most recently (2018-2019), I was on upwards of 40 supplements to help bind and detox the mycotoxins. Unfortunately, I was rarely able to leave my bed or house for long.

As you can imagine between bone and nerve pain, other myalgias, fatigue, dizziness, nervous system dysfunction, migraines, attention disruption, and weakness – I began to experience anxiety and depression as well. It’s not uncommon of course to have shifts in mental wellness when a person is ill (and vice versa). But my primary symptoms had been physical, and so I continued to try to treat them specifically.

After months of detoxing, sweating, earthing, binding, and trying to purge mold toxins from my system (all backed up with mycotoxin urine testing), I knew I had to be making progress but did not feel better. As a last ditch effort, I started researching how elevating endorphins and neurotransmitters might help with physical pain and other symptoms. That’s when I dug more deeply into meditation and revisited my neuroplasticity work. I had done DNRS in the past and picked it back up along with the Gupta Program. You can read about my experiences with those HERE.

But I was very ill and I suspected I’d need additional assistance. I decided to run my neurotransmitters to get a baseline of what I was dealing with’ and after seeing the results (down below), you can see I was in bad shape. 

Not great right?! I mean out of 9 readings, I had TWO come back in range. Woof. I had my work cut out for me. I decided I would indeed continue my meditation and Gupta work, but that I wanted to see if I could employ the help of an SSRI to help as well; at least temporarily. 

I decided on Zoloft as it is a long-trusted SSRI that has been in circulation for many years. I did not enter into a relationship with Zoloft easily, in fact I had a lot of hesitation after having tried Paxil in the past (almost 2 decades ago). But I knew something had to give and my regular tricks were not working. So I started on the lowest dose of Zoloft in April 2019 just before we prepared to make another military move. You can read about my experience with Zoloft HERE. You can read more about my experience with mold HERE.

So here we are over 2 years later. We moved, we settled, we definitely did not have a low-stress 2020 or 2021 Summer (or Fall for that matter), but I am physically and emotionally in a much better place than I was when I first ran my neurotransmitters. I finally got around to running my labs again through Neurogistics and I was really interested to see the results. You can see down below the first round compared to my second round. 

When I first saw all the red (again!) I thought, how could this be? I’m feeling so much better. I am higher functioning, I live a full and vibrant-ish life. What gives? So I looked closer. Six of the readings actually improved. That doesn’t mean they are all optimal or even in range, but they IMPROVED. GABA is closer to in-range, Histamine is in normal range, my Norepinephrine/Epinephrine ratio was brought into range, Norepinephrine is closer to in-range, and Serotonin is closer to in-range. Needless to say between the pandemic, moving, military retirement, the kids’ b’nai mitzvah, a close family loss to covid and now another gravely ill family member, stress has hardly disappeared. But I am in a place physically and emotionally that allows me to cope more effectively, even if life has not particularly gotten easier.

I have stayed on the lowest dose of Zoloft, 25mg, and have not needed to increase it. I’ve added in testosterone supplementation and increased my thyroid dosage as well. Piece by piece, I am working to optimize hormones as I fully *embrace* my mid-40s and all the gifts this age bracket brings. I will continue to work on this optimization but also am grateful that a combination of science (testing), science (lab-made medicine), and science (neuroplasticity) has gotten me to this place. The proof is tangible and I’m living it. 

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Bagel seasoning in a loaf of meat?! You might think it sounds crazy, but this Paleo Everything Seasoned Meatloaf was seriously out of this world!

Yesterday was Rosh Hashanah, the Jewish new year, and while a feast was not likely to happen, I did braid this gorgeous challah (with Legit Bread Company mix) and decided to make a meatloaf. Life around here has been a little challenging lately. We’ve had some family hurdles combined with another crazy pandemic school year. 

We’re working through it all, but I’ve had a couple weeks of solo parenting, Lovie’s anxiety, and to be honest, I’m pooped. So dinners lately have been pretty minimalist and I’m not feeling at all guilty about it. In fact, dinner has been the least of my worries. 

That said, I have been trying to keep our “convenience dinners” to a minimum, because we tend to get into habitual dinner delivery and I know that’s not our healthiest bet. But knowing Rosh Hashanah was yesterday and our very desperate need for a sweet new year, I set out a bag of my Challah Mix  the night before so that I would be forced to bake. And if I was going to go to the trouble of baking, why would I not also make a protein, right?!

Keeping with all things Jewish, I had this idea that instead of my usual meatloaf themes, I’d go with something a little different. And Everything Seasoning seemed to be just the ticket. OMG the flavor y’all. The onion, the garlic, the sesame and poppy seeds. Yum. I used crackers instead of flour this time for a little added texture but honestly you can use cassava flour, pork rinds, whatever your preference. I also made a quick shallot butter to drizzle on top instead of a ketchup based sauce and holy yum was it delicious. I love that meatloaf really can be whatever you want – so many options and so much versatility!

Paleo Everything Seasoned Meatloaf

Print Recipe

• Author: Jennifer Robins

Ingredients

• 1 pound ground beef
• 2 tablespoons everything seasoning
• 1/4 cup ketchup
• 1 egg
• 3 tablespoons coconut aminos
• 1/2 cup grain free/gluten free crackers crunched up OR 1/2 cup crushed pork rinds OR 1/4 cup cassava flour
• Fresh parsley to garnish

Instructions

1. Preheat oven to 350F
2. Combine all ingredients in a mixing bowl
3. Use hands or spatula to combine
4. Transfer bowl contents to a greased bread pan (8×4)
5. Bake for 40 minutes to 1 hour
6. Top with fresh parsley and herbed butter if desired
7. Slice and serve

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Yes, you read that right. Paleo Hawaiian Rolls are on the menu. While Zenbelly developed this recipe for Rosh Hashanah, don’t let that keep you from making it every week of the year. 

If you didn’t know (which you should by now), Zenbelly and I talk everyday. If we miss a day, it’s usually an oddity and we try to make up for it by messaging obsessively the next day. She usually stays on top of the Jewish calendar better than I do, so when she told me that Labor Day weekend and Rosh Hashanah fell on the same day this year (which is also my husband’s birthday), we knew we had to do it up.

And by we, I mean my wife Simone did the work. I’ve been sucked into life things lately and not done a super great job at blogging and recipe creation, but luckily for all of us, Simone did! So we discussed doing a fun Labor Day and Rosh Hashanah collab to bring both holidays together in one delicious union. 

So how do we possibly join those two?! With brisket (duh), Hawaiian rolls made with Zenbelly’s Everything Dough Mix (duh), and apple slaw (because that’s what the sweet new year is all about y’all). So grab your hot honey, some Legit Bread Company Everything Dough Mix, your favorite brisket (may I recommend THIS one), and let’s get busy. You can find all the recipes over on Zenbelly, because she’s the best. 

Paleo Hawaiian Rolls

Print Recipe

• Author: Jennifer Robins

Ingredients

• 8 tablespoons unsalted butter, divided
• 3/4 cup pineapple juice
• 2 tablespoons milk, cream, or coconut milk
• 4 tablespoons honey, divided
• 1 package Legit Bread Co Everything Dough Mix
• 1 packet instant or rapid rise yeast
• 2 large eggs

Instructions

1. In a small saucepan*, combine 6 tablespoons of the butter, pineapple juice, milk, and 3 tablespoons of the honey. Heat over medium heat until the butter is melted and the mixture is warm. You want it to be no hotter than 110ºF, so let it cool if it gets warmer than that. (It should feel warm but not hot on the inside of your wrist)
2. In the bowl of a stand mixer, or large bowl if using hand beaters, combine the Everything Dough Mix with the yeast, using the paddle attachment.
3. With the mixer on low, slowly pour in the liquid mixture, scraping down the sides as needed to get it all well combined.
4. Beat in the eggs one at a time. Continue to beat on high for about a minute, or until the dough develops a bit of elasticity. It won’t resemble traditional dough, don’t sweat it.
5. Scrape the dough into an oiled bowl and cover with plastic wrap. Place in the warmest spot in your kitchen and let it proof for about 90 minutes. It won’t double like regular dough might, but things are happening, don’t worry.
6. After 90 minutes, punch down the dough and knead 4-5 times to get it smooth. Divide into 9 balls and place in an 8×8 baking dish. Cover with a towel and set aside for about an hour. At some point in this hour, preheat your oven to 375ºF.
7. Melt the remaining 2 tablespoons of butter and 1 tablespoon of honey. After the rolls have proved and you’re ready to bake them, brush the tops with the honey butter.
8. Bake for 15-18 minutes, or until they are golden brown and springy. Brush with more honey butter and allow to cool before removing from the baking dish.

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If there’s one thing I love more than a delicious recipe, it’s a delicious recipe that my friends made! These Paleo Beef Bulgogi Meatballs are from my friend Ciarra Colacino and are absolutely fabulous!

If there’s one food I can’t get enough of, it’s meatballs. Add a sweet or savory sauce, and I’m yours for life. My friend Ciarra is relaunching her book, The Frugal Paleo Cookbook, and I got to get a sneak peak of just how incredible it all is. 

Back in the early days of paleo blogs, Ciarra hosted hers, then called Popular Paleo. She stepped away for a bit to regroup and she’s back! Now her work under her new name, Colacino

Kitchen, is waking up taste buds all over again.

What I love about this recipe is the sticky, savory sauce that pairs with the meatballs, combined with the pork rind binder, which is a perfect way to add flavor. If you aren’t strict paleo, you can toss these over some basmati rice, or as pictured, you can serve them with cauli rice. Ciarra also recommends serving them with Cheater Cucumber Kimchee or Chinese Style Broccolini, both in her book.

Just take a peek inside the book HERE and you’ll likely find at least 50 recipes straight away that are drool worthy. I’ve eyeballed Cheesy Chicken Enchiladas, Stupid Easy Asian Beef, Chicken and Chorizo Stew and Tater Tot Casserole with Sweet Potato Tater Tots and I’ve barely skimmed the surface. Word to the wise, do not dare flip the pages on an empty stomach. You know the drill – like when you go grocery shopping – at least have a snack first or you’ll kick yourself. 

You can pre-order HERE and in less than a week you’ll be cooking up a storm. Enjoy! And tell Ciarra I sent you!

Paleo Beef Bulgogi Meatballs

Print Recipe

• Author: Jennifer Robins

Ingredients

Serves 2 to 4

FOR THE MEATBALLS

• 1 lb (454 g) ground beef (no leaner than 93%)
• 1 scallion, thinly sliced
• 1 egg
• 1⁄2 tsp sesame oil
• 1⁄4 cup (20 g) ground pork rinds
• 1 tsp (5 g) granulated garlic
• 1⁄2 tsp ground ginger
• 1⁄4 tsp sea salt
• A few grinds of black pepper

FOR THE BULGOGI GLAZE

• 1⁄2 cup (125 ml) coconut aminos
• 1⁄4 cup (60 ml) apple juice
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (10 g) coconut palm sugar
• 2 tsp (10 ml) sesame oil
• 2 cloves garlic, finely minced
• 2 tsp (8 g) minced fresh ginger
• 11⁄2 tsp (4 g) Korean red pepper flakes
• 1⁄2 tsp ground black pepper
• Heavy pinch of sea salt

FOR SERVING

• Thinly sliced scallions
• Toasted sesame seeds

Instructions

1. By hand, mix together the ground beef, scallion, egg, sesame oil, pork rinds, granulated garlic, ginger, salt and pepper in alarge bowl. Use a 1⁄4-cup (60 ml) measuring cup to portion out ten equally sized meatballs, rolling by hand and placing on a cookie sheet lined with a silicone baking mat.
2. Bake for 25 minutes. While the meatballs bake, prepare the bulgogi glaze.
3. Mix together the coconut aminos, apple juice, vinegar, coconut palm sugar, sesame oil, garlic, ginger, red pepper flakes, black pepper and salt with a whisk, then transfer to a small saucepan. Set the temperature to medium-high and reduce until it becomes a syrupyglaze—about 15 to 18 minutes. This will result in about 1⁄4 cup (60 ml) of glaze.
4. Set aside until the meatballs are done roasting.
5. Remove the meatballs from the oven, and while still warm, transfer them to a large mixing bowl. I like to use a pair of large tongs to transfer them, or chopsticks or even a large spoon. Pretty much anything but a spatula, if we’re really going to drill down on this step. Once transferred, drizzle the warm bulgogi glaze over the meatballs and gently toss to evenly coat. Transfer the meatballs to a serving dish and top with the sliced scallions and sesame seeds. I like to use a rubber scraper to get the last of the glaze drizzled onto the meatballs, then sprinkle the sesame seeds first so they stick and finish with the thinly sliced scallions.
6. Serve hot!

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Another weeknight, another easy recipe; this time we’re having a party with Gluten Free Fiesta Quiche!

Hi, it’s me. Quiche lover. I realize I just wrote a new quiche recipe HERE a few weeks ago, but what can I say? We’re back in school and some days the most I can muster is frozen GF chicken nuggets and a can of green beans. Judge all you want, this is real life. When I’m lucky and have the energy, I get a little wild and make a quiche or Instant Pot meal. 

Anyway, when Pederson’s asked me to do a live cooking segment with a new recipe my thoughts went something like this: 1. Yay I love creating recipes with Pederson’s meats and 2. Ugh a live cooking segment. I have this thing, and it’s a big thing, about cooking in front of people. When I cook, I go in the zone and create. I sort of escape the day and my thoughts and just immerse myself in the goods. So cooking in front of people is a crazy hard challenge for me. You mean I have to focus on cooking AND talking AND not screwing up the recipe? Oy. 

But the truth is I love Pederson’s and their meats and subscription boxes (you can find  THOSE here), so naturally I said yes. Plus it got me on my A-game to make a delicious balanced meal for my family without just grabbing something out of the fridge. And the best part about quiche, is it’s still a snap to put together so the effort is minimal for a fantastic outcome!

Above you’ll find the easy peasy shopping list. I grabbed a set of gluten free frozen pie crusts to save even more on time, BUT rest-assured if you’d rather make this GRAIN free too, be sure to order our Legit Bread Company Pie Crust mix by Back Porch Paleo. It’s a fail-proof recipe that only adds a few minutes of time and the result is better than you can imagine!

Gluten Free Fiesta Quiche

• Author: Jennifer Robins

Ingredients

• 1 gluten free frozen or grain free pie crust
• 1 package Pederson’s Farms Bacon, chopped and cooked
• 6 links Pederson’s Farms Spicy Sausage Breakfast Links, chopped and cooked
• 1.5 cups shredded Mexican blend cheese
• 5 eggs
• 3/4 cup whipped cream cheese
• 1/4 cup milk of choice (I used oat)
• 1/4 cup salsa
• Pinch cumin
• Pinch pepper
• Pinch sea salt
• Top with fresh cilantro and sour cream if desired

Instructions

1. Preheat your oven to 350F
2. Parbake your pie crust for 10 minutes, poking a few holes in the bottom with a fork first
3. Combine the remaining ingredients in a bowl, starting with the eggs, whisking them well, and leaving the meat for last
4. Remove the pie crust from the oven, pour the egg mixture into the shell, and bake for about an hour or until the center is cooked through
5. Serve warm with fresh cilantro and a dollop of sour cream if desired

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If you are looking to escape real life by diving head first into dessert, this Grain Free Loaded Dessert Pizza is the answer. 

Y’all, my patience is running low. I don’t want to focus on all the cacadoody bs but I’m being honest. People and their whataboutism and their public interest in arguing for the sake of expelling their anger are getting old. I’m all for opinions, for convictions, for civil discord, and for being heard. 

But lately, people come into my space, just to argue. They come just to make some grand gestures, wave their arms, call me names, and then “LOL” when they run out of ridiculous things to say. I’m over it. I have some pretty strong opinions but I do not start online arguments. I do not go into others’ space and stir up trouble. I am never so desperate to use my own voice that I invade social media accounts in order to hear it.

So I’ve been escaping back into creating recipes. Because sometimes I just cannot handle how gross people are. And I say that while also feeling immense gratitude for those of you who are still caring deeply for others and are capable of showing compassion. And honestly, this isn’t even about covid or black lives or immigrants. Things that are turned political, never had to be. Caring for others doesn’t need a political party attached to it. 

As I tuned into our school board meeting today, it was clear… people are angry. They want to yell at someone, anyone who will listen. Some are so angry in fact that they had to basically be escorted out because they could not contain themselves enough to end their speaking segment. 

So what’s the solution? In my opinion, people have to be willing to really exchange ideas with people with whom they do not agree. It rarely happens anymore. People have an agenda and once that is etched into their minds, that’s it. Few are willing to learn new information if it is outside what they’ve already decided to be true. 

I don’t have an answer here, but I have an idea. Maybe let’s not engage in conversation we know will be conflicting unless 1. we go into it with the right intentions, 2. we make a commitment to be civil and reasonable, 3. we remain open to actually learning new information, even if it doesn’t fit our current opinion set, and 4. we do not enter into someone else’s space to provoke negativity.

Yes, this is a recipe for dessert pizza, and it’s also my blog, my space, my place to put my thoughts out loud. And after a 5 hour school board meeting today (that I tuned into), I’m filled with lots of thoughts on how to best protect my babes. So here’s to good decisions and dessert. Enjoy!

Grain Free Loaded Dessert Pizza

• Author: Jennifer Robins

Ingredients

For the Crust

• 1 bag Legit Bread Company Pizza Crust + Pretzel Mix
• 3 eggs
• 1/4 cup maple syrup or honey
• 1/2 cup water
• 2 packets yeast
• 3 tablespoons olive or avocado oil

For the “sauce”

• 1/2 cup whipped cream cheese (dairy or vegan)
• 1/4 cup butter (dairy or vegan)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

For the Toppings:

• 4 gluten free sandwich cookies
• 1/2 cup chocolate chips (or more)
• 1 cup mini marshmallows (or more)
• Caramel, chocolate, or almond butter drizzle if desired

Instructions

1. Follow instructions on the pizza crust packaging
2. Spread the crust on a pizza pan and bake at 415 for 10 minutes
3. While it’s par-baking, combine the cream cheese, maple, butter, and vanilla – blend until creamy
4. Remove the crust, spread the “sauce,” and sprinkle your toppings. Feel free to add more. That’s your right. I forget which amendment pertains to toppings.
5. Bake again for 10-12 minutes, remove, slice and serve warm. Put ice cream on top if you want, that’s another constitutional freedom

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All grown up but still obsessed with kid food? These Grain Free Pizza Bagel Bombs are right up your alley.

When Simone of Zenbelly sent me a recipe idea for cheese stuffed pretzels, I know it had to become a Legit Bread Company creation. But instead of stuffing my pizza crust  I decided to do some pizza bagel bombs with my bagel mix. I’ve made bagel bites before which you can find HERE, but never completely encrusted ones. It was due time. 

The fun part about these is you can make them into whatever combo you want. Can’t do cheese? #subthedamncheese Want to do ham and mustard? Knock yourself out. Want to do an herbed cream cheese version, vegan or otherwise? You go honey, do that thing. Basically whatever you can imagine inside these little pockets of delight, you can stuff. 

Naturally my mind is going wild with a million ideas. What about nutella? What about marshmallows and pecans and chocolate chips. I just couldn’t be more excited. I mean that’s not completely true. I could definitely be more excited if I could send my kids into their schools safely, or if I could go out in public without being surrounded by a bunch of irresponsible selfish people, but here we are. So until the world looks different, I’ll just hang here in my cave making bagels stuffed with delicious things and pretend that people are inherently good. 

Some good news? I’ve written two consecutive recipes. I ave ideas for more. I have some killer new mixes coming this Fall, I have family living near me for the first time in almost 20 years, and life in my tiny circle of the world is pretty darn good. Sometimes I have to hyperfocus on that fact because when I look around at everything else happening, it feels pretty dismal. My wish for all of us for the rest of this year, is to stay healthy, to find joy, and to live on bagel bombs. I feel like that’s a really reasonable set of requests so I’m sticking with them. 

Grain Free Pizza Bagel Bombs

• Author: Jennifer Robins

Ingredients

• 1 bag Legit Bread Company Bagel Mix
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 1 packet yeast
• 1 pot water
• 4 ounces chopped pepperoni
• 4 ounces shredded Italian blend cheese
• Pizza sauce

Instructions

1. Follow the initial instructions on the bagel mix packaging to form the dough
2. Bring a medium pot of water to a boil
3. Preheat the oven to 425F
4. After the dough is formed, divide it into 8 equal amounts
5. Press each piece of dough into a disc, around 3 inches x 3 inches
6. Take about 1 tablespoon of the cheese/pepperoni mixture and place it in the center
7. Wrap the dough around it and make sure there are no cracks in the dough – make it into a ball shape
8. Boil each filled dough ball for 4 minutes (they should float to the top)
9. Transfer the bagel bombs to a baking sheet, top with a bit of cheese blend, garlic salt, and bake for 20 minutes
10. Remove and allow to cool slightly then serve with warmed pizza sauce or marinara

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Need a quick lunch for one? Try my Two Minute Single Serving Tomato Soup and if you need to double or triple it, go for it!

Welp, we made it through the first week of school. And by “made it” I mean we got one kid quarantined after 2 days back. That said, we were able to get an all clear and a negative covid test on day 5 so she is back! And we are all rejoicing. 

It’s been a wild ride  – for everyone. We’ve homeschooled for almost a year, then decided for a variety of reasons that we are definitely better humans when we go to in-person school. So this year, despite the surge and negligence of many, back-to-school was a must for us. And I am convinced, even now, that it’s the best way to go. 

That does not come without challenges during a pandemic, obviously. We are still navigating this as a family who believes that everyone should be able to attend school, even the kids who need our help in being protected. But we will press on. We’ve got our supplements, our PMA (positive mental attitude), and plenty of masks and rapid at home tests. 

Today I got to send my youngest back after her quarantine and got to hit the kitchen again. I’ve been a little neglectful to be honest, and not full of a ton of inspo. But I did have this idea and got pretty pumped for it. It basically takes the same amount of time as it does to open and heat a can of soup – but with just a few ingredients and no can! 

With all 3 kids back in the classroom, I was able to throw this together in minutes. And I mean like literally minutes. And what’s pretty cool is you probably have all the things you need in your pantry and fridge. Plus you can make it completely vegan! A win for everyone. 

Two Minute Single Serving Tomato Soup

• Author: Jennifer Robins

Ingredients

• 1 cup dairy free milk ( I used oat)
• 2.5 tablespoons concentrated tomato paste
• 1/4 teaspoon honey or maple syrup
• 2 tablespoons parmesan or Italian blend cheese (can sub dairy free)
• Pinch truffle sea salt (or garlic sea salt)
• Pinch black pepper

Instructions

1. Combine all ingredients in a microwave-safe bowl (yes you can make this stove-top, it will take longer than 2 minutes in that case)
2. Use a whisk or immersion blender and blend the ingredients until smooth
3. Microwave for one and half minutes (or cook on the stovetop in a small saucepan until heated through)
4. Serve with extra cheese if desired topped with flaky sea salt and parsley

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Just in time for back to school, you can whisk, pour, bake and have this Gluten Free Ham and Chive Quiche just in time for dinner!

First day back to school and I’m already remembering how much busier life gets. Dang it if I have been dramatically out of practice of having a solid routine. And the truth is, I like it. 

I admit, at least one of my kids does very well with routine. She’s the most like my husband. But the other two and I, well, we like to see how the day unfolds. In the Summer, that leads to less cooking, more takeout, and more unfinished projects. 

That said, it sure is nice to take those warm days and enjoy more leisure time, even if this Summer our days packed with celebration. Regardless, now that we find ourselves thrown back into another hectic year,  I know I need to get it together and make sure we are fed in a slightly more organized fashion. 

I’m proud to admit I’ve cooked at home 4 days in a row; simple meals, yes, but it feels good to get back at it. Hoping I can keep it up and this particular quiche was pretty darn out of this world. 

Grab a handful of ingredients, a frozen GF pie crust or if you have a  bit more time, make the best grain free pie crust around from Legit Bread Company. And with a quick whisk and a hands-free bake time, you can make balloon animals, help with homework, or practice hair braids. The opportunities are endless. Want more quiche ideas? Go HERE for 3 others! 

Gluten Free Ham and Chive Quiche

• Author: Jennifer Robins

Ingredients

• 1 gluten free frozen pie crust or 1/2 bag of Legit Bread Company Pie Crust Mix (prepared)
• 6 eggs, whisked
• 1/2 cup whipped chive cream cheese (you can use dairy free if you prefer)
• 1 cup shredded Italian blend cheese (or use dairy free)
• 1/2 cup dairy free milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion salt
• 1 cup thinly sliced ham (like deli meat), chopped

Instructions

1. Preheat oven to 350F
2. While your oven preheats, combine your filling ingredients
3. Pierce the bottom of your pie parbake your crust for 10 minutes
4. Remove and fill the crust
5. Bake for 45 minutes to an hour or until an inserted toothpick comes out clean
6. Slice and serve

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Running to the pool and realize you’re out of sun protection? Here are 8 clean reef-safe sunscreens from the drugstore to grab on your way!

Admittedly, I keep a pretty well-stocked bag of sunscreen when we head out to the beach; especially now that we live in Florida. But there have been those moments when I run out of my beloved Beautycounter sun protection and realize I need to grab something fast. 

Running by the drugstore for safer suncare can be a pretty confusing task when you’re instantly met with an entire aisle of products, often green-washed and misrepresented in terms of safety. So I decided to dig in and see which products are TRULY safer – both for our bodies and the reefs!

**Keep in mind that the following products are very specific to their rankings; meaning, slight variations in SPF, fragrance, or application type can change the rating sometimes drastically. Therefore, I’ve linked to the specific products for your assurance. 

From highest (worst) ranking to lowest (best) as according to their score on EWG Skin Deep Database.

Banana Boat, one of the most well-known sun care brands is not best known for cleaner ingredients or safety. However, this particular one, Banana Boat Ultra Sport Clear Sunscreen Spray , SPF 30, ranks a 4 and is reef-friendly. The biggest “no-no” ingredient is added fragrance, which is why it’s not ranked better. A benefit is that you can likely find this in most drugstores.

Next up is the COOLA Classic Body Organic Sunscreen Spray. It’s got 70% certified organic ingredients, is broad spectrum, lightweight, non-aerosol, has a naturally-derived fragrance, and is vegan, gluten free, cruelty free, and reef friendly. With that list of pros comes a higher price tag, but it is available at some mainstream stores, making it accessible when on the go and ranks well at a 3.

The next product is the Bare Republic Mineral Sport Sunscreen Stick with an SPF of 50. It’s broad spectrum, water resistant, offers non-nano mineral protection, naturally-fragranced, reef-friendly and vegan. For kids who fight the sprays and creams, the sunstick is a great portable choice and also ranks in at a 3. 

You’ve likely seen this next brand at your local drugstore, which is great considering they are just now starting to carry safer brands. The Goddess Garden Sport Mineral Sunscreen Spray also ranks a 3 and offers continuous spray, organic ingredients like aloe vera, water resistance, and is reef-safe, non-GMO, biodegradable; Leaping Bunny certified to be cruelty free; alcohol free; and is free phthalates, parabens and synthetic fragrance. 

The next product is actually missing a ranking on EWG but based on all the ingredients and its wide availability, I wanted to make sure I included Alba Botanica Very Emollient Mineral Sunscreen Sport SPF45. It’s gluten free, biodegradable, reef-safe, and water resistant. It’s also a traditional cream, which some people prefer. Based on the ingredient list, it should rank between a 2 and 3, making it a great option for local purchasing.

Another safe-ranking product from Banana Boat is their Simply Protect Baby Mineral SPF 50 Sunstick. Not only is it made with 25% fewer ingredients (making sure to exclude oxybenzone, parabens, and added oils + fragrances), it’s also reef-friendly and tear free, making it a great choice for little bodies. 

This Baby Bum Mineral Sunscreen Lotion, Fragrance Free, SPF 50 also comes in at a 2. Worth mentioning, however, is that many of the Sun Bum (parent company) products are not nearly this clean. Make sure you look up specific individual products if you are looking closely at ratings. Fortunately, this cream is mineral based, making it reef-safe, fragrance-free, and SPF 50.

The last product, also ranking a 2, is the Babyganics Sunscreen Stick, SPF 50+. It has no PABA, phthalates, parabens, fragrances, or nano-particles, is water resistant, never tested on animals, and is also reef-safe. 

Thanks to Beautycounter for helping pave the way. They’ve said from the start that the mission is to get safer products into the hands of everyone, and because of the work they’ve done, better-for-us products are becoming more accessible everyday. 

The post 8 Clean Reef-Safe Sunscreens From The Drugstore appeared first on Predominantly Paleo.

My journey with neuroplasticity, DNRS, and Gupta has been one of incredible healing and hope. I am here to share all the details in the hopes that you’ll join me too!

I’ve promised this post for ages and have put it off equally as long. It’s not my lack of enthusiasm to share, it’s that there is SO MUCH information, both about how neuroplasticity works and how it worked for me COMBINED with other modalities. But the secret sauce is real and I’m ever-grateful for it. 

I used to wince a little when new-agey woo woo people talked about “raising your vibration” and old school folks like my former Marine, turned CPA dad would chant “mind over matter, gotta pick yourself up by your bootstraps.” It’s not that neither of these philosophies have a place, but neither of them really tell us the HOW. 

I’m a pretty good patient in the sense that when I’ve trusted my functional docs with my Lyme, EBV, Hashimotos, and chronic virus diagnoses, I follow their recommendations intently and specifically. If they said 40 supplements and a handful of antibiotics (dosed for someone twice my size) a day will help me heal, I did it. If they recommended treatments like acupuncture or epsom salt baths or meditation, I did those too. 

But when people would say things like “you just have to keep your vibration high,” the theory sounded great, but there were no directions on just how to do this. What really resonated with me, however, was when a phlebotomist said to me, “Energy flows where the attention goes,” a Tony Robbins quote. While I had been compliant in my treatment, I often had very little healing that stuck. I also admittedly focused a lot on my symptoms and “body scanning.” If you have been symptomatic or sick for long enough, you know exactly what this means. Mentally scanning the body to see what hurts, what feels “off” or different ways you might feel badly. It’s a method of the brain’s protection, but it also keeps us focused on illness, not wellness.

NEURAL RETRAINING IS MORE THAN MIND OVER MATTER OR THINKING POSITIVELY

I first heard about neuroplasticity around 2015 while living in DC. It was intriguing but I admittedly knew very little and had a lot of learning to do. Neuroplasticity, in its simplest terms, refers to the ability of the brain to change. To be clear, this is not pseudoscience or snake oil; and it is easy to see all the ways in which our brain changes and adapts. 

For example, if a person eats a food and later becomes physically ill, the brain may start a new neural pathway that understands “This food makes me sick,” even if the illness was a result of a virus, pregnancy sickness, or something else entirely.

Another example is the experience of phantom pain in a limb that has been amputated or lost in an accident. The limb may no longer exist physically, but the brain’s established neural pathways still make it possible for the body to feel real physical pain. 

Neuroplasticity speaks to both positive and negative pathways. 

Not all neuroplasticity or neural connections are the result of trauma. Positive neural pathways can be intentionally and unintentionally established as well… with practice. Here is where utilizing neuroplasticity to heal becomes an incredible tool. 

THE LIMBIC SYSTEM AND ITS TRAUMA LOOP

Before we get into the programs I used and which one worked best for me, I want to lay out in layman’s terms, what happens to our brains when we are chronically ill: specifically the limbic system. The limbic system is the part of the brain involved in our behavioral and emotional responses, especially when it comes to behaviors we need for survival: feeding, reproduction and caring for our young, and fight or flight responses. 

When we experience trauma, acute or chronic, including illness, our limbic systems do their best to protect us. They will send our body into fight or flight, kick in an adrenal response so we can survive hard things. The limbic system is inherently GOOD and protective. However, when chronic stress, illness, abuse, or trauma are prolonged, the limbic system gets caught in a trauma loop. 

If you have been trapped in a limbic system trauma loop, you notice that you may make mild to moderate progress either emotionally or physically, and then dip straight back into old patterns of unwellness. You may notice that when you are in a “safe” place such as home you feel better, but the minute you enter the world, you experience symptoms again. Because the nervous system is so overburdened, you may find that any additional stimulation like sights, lights, sounds, movement, or smells can trigger the body feeling complete overwhelm or cause you to revert back to your classic telltale symptoms.

Most people with chronic illness of any kind understand that there is a “baseline” of feeling ok-ish, but that any additional external or internal stress added to that baseline will trigger a flare or additional symptoms. This is one of the reasons people become homebound, because adding ANY additional stimulation can trigger a cascade of events. It’s why a special evening out may require weeks of prep and recovery to be able to complete. We subconsciously “body scan” to see how we are feeling. To make notes of our physical and mental state. This can happen hundreds of times a day without realizing it, all the while reinforcing negative neural pathways. The limbic system trauma loop takes us back to the “bad place” quickly – because the communication and neural pathways become so reinforced that it takes but a mild slip-up or energy expenditure to trigger the limbic system’s protective alert shut it all down. 

We are grateful for the limbic system, but we must also realize that after years of chronic stress, illness, trauma, or abuse, the not-so-desirable neural pathways become reinforced so repeatedly, that it becomes difficult for the body and brain to acknowledge anything outside them.

Think of it this way… when you take a hiking trail, the ones that are worn and reinforced are the ones easier to travel. They are trusted to take you down a path that you know well. Forging a new path, however, takes a lot of work. There are rocks and brush, twigs and unstable ground. The path takes many repetitions in order to make it one that is trusted and solid. This is how neural pathways work too. But in time, the reinforced (positive) pathways become more trusted and require less practice. 

Here’s the wild part: The human brain has about 100 billion of them. Each neurons fires (on average) about 200 times per second. And each neuron connects to about 1,000 other neurons. This means, among other things, that the messages our brains are receiving are innumerable and also that most of them are not made with conscious effort. The idea behind neuroplasticity as a healing modality is to create NEW AND HEALTHY neural connections consciously until they automatically fire. 

If you want to watch free content on neuroplasticity, the options are endless HERE. The first documentary I watched was The Brain That Changes Itself and can be viewed HERE.

WHAT I HOPED TO TREAT WITH NEURAL RETRAINING

If you’ve been around here for awhile, you know I’ve battled Lyme and co-infections, chronic Epstein Barr Virus, Hashimoto’s Thyroid Disease, biotoxin illness, and mold toxicity (more than once). I will also share further how Zoloft came into play alongside my neural retraining. You can read about my Zoloft experience HERE. 

My entire journey to wellness felt like 10 steps forward, 8 steps back for so many years. Sure I’d make some progress, but I’d slide even faster. And as the life stresses of being a military spouse and anchor parent of 3 would mount, I’d not only backpeddle, I’d start having the addition of new symptoms. It was always an uphill battle but then when I’d live in mold or have some other environmental or infectious trigger, the avalanche of symptoms would overwhelm my body. 

At the point where I discovered DNRS and neural retraining, my symptoms included the following: dizziness, feeling like I would pass out, nervous system overstimulation, nerve and bone pain in limbs, migraines, intense weakness all over, inability to process information from the world around me (both cognitively and physically), impending doom (but not necessarily depression), and more. 

I knew taking more supplements this many years into my illness would not help. I was no stranger to chronic illness and at this point I had been symptomatic with one thing or another for over 10 years. So I needed something different and it felt like I needed something specifically for my brain and how it perceived stress and threats to my body. Enter DNRS.

IN THE BEGINNING WITH DNRS

Round 1: I ordered the program and began practicing it rigorously. I was 100% committed and did experience some positive effects. I made some mistakes, needed an additional support, and also missed a HUGE part of what makes this program work (more on that below). So while I was ready for neuroplasticity training, there were two key elements I lacked which fortunately come into play later. 

Round 2: Sometime after I started DNRS in DC, we packed up and moved to Illinois. It was in this house (while I was already experiencing cyclical flares/intensification of symptoms) that we discovered toxic mold, making everything much more complicated.

 It was also during this time, that I discovered 3 relevant findings to make this training work best for me.

The first was finding the work of Dr. Joe Dispenza’s work. One of the key elements he writes about in Breaking the Habit of Being Yourself was one of the fundamental things I was missing in my neural retraining work. I highly recommend reading that and You Are the Placebo. Please do yourself that favor. I will also share one of the most lifechanging realizations about this training, that if you are missing, will likely prevent your progress.

The 2nd thing I discovered is that while the DNRS program itself has proven to be very successful time and again, I found myself not particularly relating to the personality of Annie, the creator. I think she is a wonderful human who has helped so many, but personality-wise, I didn’t not feel connected to her. More specifically, some of her goofiness (which I understand channels our inner child for healing), felt unrelatable and awkward for me; which in turn made it difficult for me to concentrate on the actual work. 

As a result, I dove back into research mode and stumbled across the Gupta Program. Not only did I appreciate his calm, soothing voice, I also related much more to his personality. This will not be an issue for everyone, I understand, but for me personally, I need to connect with my practitioners – whether they are my Lyme docs, functional medicine docs, or any other wellness provider. 

I instantly gravitated to Ashok Gupta, his kind smile, warm voice, and confidence in healing. Here are some of the other attributes of the program directly from the website:

1. We are the first and original Neuroplasticity or “Limbic Retraining” program with over 20 years of experience.

2. The Gupta Program Will Teach You Not Only How To Get Well…But Stay Well

3. Rather Than A Strict Regimented Approach, Chronic Conditions Require Kindness And Compassion

4. We are the only program to include our highly rated and exclusive 12 weekly group coaching webinars in the package, directly with Ashok Gupta, to support your process and healing journey.

5. We Combine Revolutionary Neuroplasticity Techniques With Holistic Health Practises

6. We Recognise That Our Patients May Have A History Of Trauma

7. We Offer A One-Year Money-Back Guarantee

The 3rd thing I discovered, is that I would personally need to pair low dose Zoloft with the Gupta Program in order for it to be the most successful. You will hear mixed feedback on whether or not this is a good idea. Some will say it is better to wean off of benzos and SSRIs while retraining the brain. For me, I could not maximize the effectiveness of neural retraining, without first tamping down the disastrous results of my neurotransmitters, which were impacted dramatically by mold toxicity. You can see my neurotransmitter lab results HERE. (I have not since retested)

THE MAGIC JUICE

I mentioned the 3 things I discovered to help make this program stick, but there was one aspect of Dr. Joe Dispenza’s work that I didn’t realize I was missing until I went back and listened to Breaking the Habit of Being Yourself for a second time. THIS my friends, is where the magic happened and I’m going to share it with you here so that if you are doing the work but not seeing the change you think you should, this could be why. 

In the book, he breaks down a scientific study by the Heart Math Institute. Read more about this study HERE. He explains how there are TWO influencers on influencing the results of the study. One is INTENT – belief in the mission of the study (to unravel DNA strands specifically). The Second is by CHANNELING ELEVATED EMOTION. It takes the combination of these two things to bring about change.

You see, while I was practicing DNRS in DC, and again in Illinois before finding Gupta,  I was nailing INTENT very well. I followed the program to a T. What I was missing was pairing it with the elevated emotion. And it’s no wonder! If you are chronically unwell, you know exactly how hard it is to channel joy. How can one possibly feel joy while in pain, or feel joy while the room is spinning?! But aside from how difficult it is, I didn’t even realize that was necessary to make the programs work! I finally understood how to “raise my vibration.” It can be challenging to be in a certain physical or mental state and channel elation. But there are tools for this. Meditation, imagery, reflecting on a memory with your eyes closed, or even making a new memory that has not yet happened. As Joe Dispenza discusses in the power of quantum physics, it is ALL POSSIBLE and we have the ability to channel and change. 

IN RETROSPECT, TWO YEARS LATER

I am now 2 years into the commitment of this training. Armed with a starting dose (25mg) of Zoloft, the realization that joy and intent must be paired for results, and finding a practitioner (Gupta) that fits my personality, I have come so far. Further than any antibiotic or supplement could take me. 

Did I still need to change my diet to Predominantly Paleo? I did indeed. Did I need to check other boxes first in order to arrive at the place I did? I believe so. But the biggest shift in 15 years of chronic illness, some of those years literally bound to home and bed, happened with neural retraining and zoloft. I know it was the combination of the 2 because I had done them each individually prior to 2019, but it was then that the pairing changed my actual life in all the right ways. 

Since that time, I have been able to do things I haven’t been able to do in years. I have been able to socialize regularly, function when sleep or food are not ideal, and even planned the big weekend of 5 special events with family and friends. In years past, I could not have planned those events while working and mothering, much less attended the back-to-back festivities with late nights and early mornings. It is truly a testament to how much my nervous system, limbic system, and physical self have healed. 

I’ve promised this post to you for years since I first realized I was truly healing. But where do you begin explaining something that feels so intangible yet is scientifically and undeniably real. 

The post My Journey with Neuroplasticity DNRS and Gupta appeared first on Predominantly Paleo.

If you want to up your burger game to play with the pros, these Pederson’s Three Meat Deluxe Burgers are the path to a big win. 

When I say this might be the best burger I’ve ever tasted, that’s saying a lot seeing as every member of my family is a burger fanatic. And seeing as Father’s Day this year is the equivalent of a close-talking mouth-breather reminding me how behind I am, I had to get my business in order. 

Now let’s clarify… you don’t need to be a dad or a man or a parent or even a human to enjoy these. I know this because I accidentally dropped some of the meat last night making these and the dogs all but had a fist paw fight to see who could get to it first. I’m happy to report that every creature with a mouth in this house LOVED this burger mixture and we can’t wait to eat them again.

Ok so what makes these burgers so dang special, you ask?! Happy to share. As you may have seen on my Instagram, which is apparently the only place I hang out lately, I am working most of this year as the “cheer captain” with Pederson’s Natural Farms. I am obnoxiously particular when I agree to partner with other brands because I make sure they align with my values and ideals. It’s a real process to be honest and I’m so joyful when I find partners that have the integrity I love. 

Pederson’s has really been an integral part of my grocery experience for so many years, first with their bacon (the BEST!) and then with discovering their other amazing products. So you can imagine how excited I was when I was asked to actually work together. Here’s what they’re doing to make life easier and more delicious for you…

–The Rally Room This is a place where you can find recipes and tools to make meal planning and busy-lifing a little easier

–Subscription Bundles These are curated boxes that deliver exactly what you want monthly frozen to your door. No need to stress over sourcing – from beef to pork products, you’ll find it all

–Giveaways – When you subscribe to one of their bundles and join the Rally Room, you’ll be automatically entered to their fantastic giveaways including meats, grills, and more

–Feeding America Partnership– Their message of diversity and inclusion isn’t just words. They mean what they say and want to do better in this world. In doing so, they’ve partnered with Feeding America and every time you subscribe to a bundle, they will donate a minimum of 50 meals to the zip code associated with your order

–Free E-book – Pederson’s is also pulling together digital recipe books from all of the Squad members including myself, The Castaway Kitchen, This African Cooks, and What Great Grandma Ate. Seriously you can’t beat that line up!

Now that you are salivating and anxious for this recipe, let’s get into it. And don’t forget to order your PALEO BUNDLE including two of my Legit Bread Company mixes! It will make assembling this recipe that much easier!

Pederson’s Three Meat Deluxe Burgers

• Author: Jennifer Robins

Ingredients

• 1 pound Pederson’s ground beef
• 2 Pederson’s bratwursts finely chopped
• 1 full package Pederson’s bacon cooked and finely chopped
• 2 tablespoons pickle relish
• 3 tablespoons ketchup
• 1 tablespoon yellow mustard
• 8 ounces chopped/shredded cheddar cheese
• 2 tablespoons minced dried onion
• 2 tablespoons coconut aminos
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 350F or grill to medium heat
2. Mix all ingredients in a medium sized mixing bowl
3. Use your hands to make sure all the ingredients are incorporated with each other
4. Form 4-5″ burger patties or 2″ meatballs
5. Place them on a parchment-lined baking sheet (for the oven) or cook them directly on your grill
6. For the oven, bake for 20 minutes; for the grill, cook to desired internal heat
7. Serve plain, with buns, lettuce wrapped… you can’t go wrong these are so full of flavor!

The post Pederson’s Three Meat Deluxe Burgers appeared first on Predominantly Paleo.

Can you even believe a Grain Free Tex Mex Casserole could be THIS scrumptious and flavorful? Yes, even without corn tortillas. Amazing!

The Quick N Dirty series continues! This is recipe 5 so far and y’all are eating them up (see what I did there?). This one was FANTASTIC! I seriously cannot believe how much flavor was packed into one little casserole dish. And it was so filling that we were able to eat on it for 2 consecutive days. 

I suspect this one would freeze well, though honestly we never gave it a chance since we were too busy enjoying it. You can easily sub the dairy in this one with so many great dairy free cream cheese options on the market now. But I wouldn’t omit it as the creaminess definitely amplifies the flavor, helps solidify the casserole appeal, and also balances out the robust flavor of the seasonings. 

I’d love to hear from you too! Let me know what kind of Quick N Dirty meals you are looking for. I hope to continue to create easy, budget friendly, and time-saving recipes as this crazy year continues. And I also feel comforted knowing that I’m not the only person exhausted and burned out. This experiment has actually really helped me get inspired again to cook (especially since these are so easy), and I’m glad you’re enjoying them too!

So shoot me a message and let me know what other quickies you’d like. Breakfast? Soups? Casseroles? Skillet meals? Tell me what you want, what you really really want. And until then, get into this recipe, y’all will die for it. 

Grain Free Tex Mex Casserole

• Author: Jennifer Robins

Ingredients

• 16 ounces pico de gallo (I got mine already made)
• 8 ounces cream cheese (regular or dairy free)
• 1 pound raw ground beef use code Jen10 for a discount!
• 6 Siete Foods grain free tortillas (I like the almond or the cassava ones)
• 3/4 packet Primal Palate Taco Seasoning (probably about 2.5 tablespoons?)
• 8 ounces shredded cheese (dairy free or otherwise for the eleventy kadrillionth time)

Instructions

1. Preheat your oven to 350F
2. Lay down 3 tortillas overlapping in a casserole dish. Or do 4, I don’t care.
3. Combine the cream cheese and pico and stir well
4. Spoon 1/2 cup of this mixture on top of the tortillas and smooth out
5. Pinch apart half the ground beef and place the bite sized pieces on top of the pico mixture
6. Sprinkle half the taco seasoning, or more, I’m not the seasoning police
7. Top with half the shredded cheese or don’t. I’m tired
8. Repeat all steps if I haven’t offended you enough by using dairy and then bake for 45 minutes
9. Serve with a smile or a scowl, depending on how bad your attitude is that day

The post Grain Free Tex Mex Casserole appeared first on Predominantly Paleo.

Can you believe we are on take 4 of the Quick n Dirty Series? This time I bring you a delicious Gluten Free French Onion Chicken and Rice Bake!

This series is really rolling along and I’m having a blast creating these for you. And I promise I’ll keep going just so long as nobody tells me I need to write another cookbook (just please don’t). I’m also getting a little practice using these recipes to make reels, which for those of us who are over 20 feels like another tech chore to learn. But alas, we press onward.

If you missed my stories today, you missed a pretty entertaining share of an email I received from a “pastor”. I mean maybe he was, who am I to say but here’s what it said…

So let’s just jump off by saying, I am not an African recipe writer. I’d love to learn at some point but this is not currently my wheelhouse. With that said, my expertise is therefore not in African recipe based meal plans. Does such a thing exist? I hope so! But this Jewish girl is 100% not gifted in that realm. 

The good news is, I can make a mean chicken and rice bake as featured here. So if y’all are still with me, let’s make that instead. I’ve also added a new “Quick N Dirty” category tab so you can now search these hands free, one pot meals with ease. 

I am planning to do another one tonight and I’m extra excited about it so let’s hope this inspiration station stays tuned in!

Gluten Free French Onion Chicken and Rice Bake

• Author: Jennifer Robins

Ingredients

• 1 pound chicken, cut into bite sized pieces
• 1.5 cups chicken broth
• 3/4 cup uncooked basmati rice
• 1/2 cup whipped cream cheese (dairy free will work too)
• 1/4 cup Primal Palate’s French Onion Seasoning
• 1 tablespoon Trader Joe’s black garlic

Instructions

1. Set oven to 350F
2. Combine all ingredients in a 9×5 casserole dish or similar
3. Bake for 45 minutes

The post Gluten Free French Onion Chicken and Rice Bake appeared first on Predominantly Paleo.

Take 3 of my Quick n Dirty series brings you the Easiest Pizza Shakshuka. In minutes you’ll be pulling a hot, bubbly meal everyone will love. 

I’ve had the best time dreaming up hands-free (err almost) meals that anyone can make on busy and/or lazy nights. Let’s face it, if we aren’t burned out from cooking, we are at least a little uninspired every now and then. I know I’ve been in many a slump myself.

But this challenge gives me something to give me a lil kick in the pants and in doing so, you get some new creations too! Oh and don’t forget to check the video HERE)

Now, onto some of the feedback I received after posting it last night…

1. Cheese isn’t paleo
2. I’m uncomfortable putting raw bacon on top and believing it will be cooked through
3. I don’t love the idea of tomato sauce and eggs

So let’s break these down for funsies.

1. No shit, I never said it was (do we seriously need to review “predominantly” yet again?)
2. You can absolutely used cooked bacon, pepperoni, or cooked sausage crumbles if you want. But keep in mind this will bake for 8 minutes at 375 and then broil at 550 for another 8 minutes. Also we ate it last night and lived to tell the tale (and share the recipe) I’m pleased to announce
3. I hear you. It doesn’t always feel like it makes sense but it’s delicious! If you’ve ever eaten migas or put salsa in your eggs, it’s like that a wee bit

Ok so let’s get after it. Grab your short list of ingredients and let’s do dinner. 

Easiest Pizza Shakshuka

• Author: Jennifer Robins

Ingredients

• 1 small jar pizza sauce
• 4 eggs (or more just don’t overcrowd)
• 3 slices of bacon, chopped
• 1/2 cup mozzarella cubes
• 1/2 cup parmesan
• 1 tablespoon Super Garlic Pizza Spice blend

Instructions

1. Preheat oven to 375F
2. Pour pizza sauce into a small casserole dish (I used a cinnamon roll pan)
3. Crack eggs carefully on top of sauce
4. Place cheese cubes and bacon around the eggs (not on top)
5. Sprinkle shredded cheese all over and top with the seasoning blend
6. Bake for 8 minutes at 375F then BROIL for another 8 minutes or until your cheese is brown and bubbly
7. Serve warm alone or with a grain free crusty bread

The post Easiest Pizza Shakshuka appeared first on Predominantly Paleo.

Oh y’all, we are tired and want easier than easy. This Hands Free Sausage and Veggie One Pot is just that. Cook and get on with life!

I posted on some quick n dirty recipes this week on IG and y’all are eating them up. And I get it. People have been cooking more, staying home more, and really just need a dang break from it all. 

So I hear you and I want to bring some ease – to you and me quite frankly – so I am going to try to make a few more quick n dirty recipes and post them here and on social. This one went like this… “hi we’re moving and what do I have in my pantry and fridge that I can dump into a skillet.” Feel free to sub out a different soup or different meat or veggie mixture. You do you boo.

So here’s how these meals go… minimal chopping, minimal stirring, no babysitting. And in the end, a meal that is flavorful and healthy. I think that’s a concept we can all get behind. The keys in making this work include frozen veggies and some prepackaged broths or soups. If you want to make all your stuff by scratch like the one angry dude who left barf emojis on one of my IG posts, then go at it. But as a mom of 3 with multiple businesses and in the midst of moving, no thank you. And as my daughter from another mother Miss A says, “Next callerrrrrr.”

So grab your freezer stash and let’s get to gettin’. No stress no fuss. You can even use accidental veggies that you got from the Instacart error like I did. Now I know what frozen mushrooms are like.

Hands Free Sausage and Veggie One Pot

• Author: Jennifer Robins

Ingredients

• 10–12 ounces mixed frozen veggies of your choice (mine had carrots, broccoli, and cauliflower)
• 10–12 ounces frozen mushrooms
• 1 Pederson’s kielbasa sausage, cut into bite sized pieces
• 32 ounces boxed creamy tomato soup 
• 1/2 cup uncooked basmati rice

Instructions

1. In a large skillet, pour all ingredients
2. Stir and cover
3. Cook on medium heat for 20-25 minutes or until rice is cooked through
4. Serve

The post Hands Free Sausage and Veggie One Pot appeared first on Predominantly Paleo.

Need a last minute incredible Passover Kugel that’s paleo friendly? I’m here for you and so is my Paleo Veggie Kugel.

Y’all I am the least prepared for Passover as I ever have been. Too many dang distractions have got me extra off my game. I don’t have ingredients or a menu or a plan. But you know what I *DO* have? A Jewish cookbook. Holla! If you don’t have a copy of The New Yiddish Kitchen, then I must say you are missing out. I wrote this book with Zenbelly and it was the best way we could keep our bubbes alive and with us; by sharing their recipes and even more recipes inspired by our Jewish culture. 

So the funny thing is, sometimes I forget that when I am looking for recipes, that I am a recipe creator. Like how much sense does that make? Zero. And especially when a recipe was written a few years ago, I completely forget that it exists. How sad when we put all that work in to creating them!

This recipe for veggie kugel is funny enough, one of my favorite side dishes…when I remember it. It is so full of flavor and color and nutrition. And it’s something easy enough to make ahead and reheat if the day of cooking is too much to juggle. Plus it makes a fantastic vegetable dish for your vegetarian friends and family, who you know hate bringing their own soy-based brisket every year. 

Don’t forget to try Zenbelly’s new lower carb matzo ball recipe or my Best Brisket Ever! You’ll love both and even if you are leaving everything until the last minute, you’ll have a feast that will fulfill far better than bitter herbs alone. 

Paleo Veggie Kugel

• Author: Jennifer Robins

Ingredients

• 2 tbs 30 mL Olive Oil
• 1 Zucchini shredded or julienned
• 1 large Sweet Potatoshredded or julienned
• 1 cup 115 g shredded Rainbow Carrots
• 1 Onion diced
• 1 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Ground Black Pepper
• 3 Eggs
• 1 cup 30 g Baby Spinach, chopped
• 1 tbs 3 g fresh or dried Chives, minced
• 3 tbs 18 g Almond Flour

Instructions

1. Preheat the oven to 350ºF (177ºC). In a large skillet over medium-high heat, drizzle the olive oil. Add the zucchini, sweet potato, carrots, onion, salt, garlic powder, onion powder and black pepper to the skillet.
2. Sauté the ingredients on medium-high for 10–15 minutes, shifting the vegetables regularly so that they do not burn. You want them to soften and for any excess moisture to evaporate prior to baking. Turn the heat to high if there is residual liquid in the pan.
3. After the vegetables are cooked and starting to brown slightly, remove them from heat, allowing them to cool for a few minutes so that they do not cook the eggs.
4. Once slightly cooled, add the eggs one at a time and stir into the vegetable mixture. Then add the spinach, chives and almond flour.
5. Once combined thoroughly, pour mixture into a greased, 8 x 6 inch (20 x 15 cm) casserole dish. You may use a larger casserole dish, but you’ll need to adjust baking time accordingly.
6. Now bake the mixture, uncovered for around 45 minutes, or until the center is set. If you choose to use a larger casserole dish, you may need less baking time. Allow the kugel to cool slightly before slicing into squares and serving.

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Leave the prunes for when you’re backed up, these Grain Free S’Mores Hamantaschen are way more delicious!

Are you celebrating Purim this year? Chances are you have no clue what it even is, but that’s ok! You can still enjoy making these delicious Hamantaschen. 

Purim is a Jewish holiday that celebrates saving the Jewish people from Haman who planned to kill them all in the empire. But you know my people are all about the survival and fighting back and flourishing, so we called bullshit on that and threw a big costume party instead. Or something like that. 

Hamantaschen have mixed feedback on what their actual meaning is: derived from the words mohn (poppy seed) and tash (pocket), they morphed into hamantaschen because Jews like puns and we’re typically pretty hilarious. Others say that they are shaped triangularly to look like Haman’s ears or his hat, but ultimately we don’t really care because we just want dessert. 

My version here  turned hamantaschen into tacos because this Jew is also a native Texan. But today’s variety goes the traditional route (sweet) while jazzing them up a bit, because chocolate > prunes and poppy seeds. You can fight me on that. 

But for real, let’s save the fighting for more important things like whether or not potatoes are paleo and whether cauliflower makes good rice. Hamantaschen are for eating, not fighting. So let’s do that.

Grain Free S’Mores Hamantaschen

• Author: Jennifer Robins

Ingredients

• 1 bag Legit Bread Company Pie Crust by Back Porch Paleo
• 1 egg
• 1/2 cup softened shortening or coconut oil
• 1/4 cup water
• 1 cup mini marshmallows
• 1 cup chocolate chips
• flaky sea salt

Instructions

1. Preheat the oven to 350F
2. Follow the directions on the bag to mix the pie crust ingredients together
3. YOU WILL BE MAKING HALF THE BAG or you can double it by doubling the ingredients called for above and using the entire bag
4. Once you have a ball of dough, divide it into 5 pieces
5. Roll them into 3″ circles and fold up the 3 sides to make a triangle (see images below)
6. Once you have a triangle of dough, fill the center with chocolate chips and mini marshmallows
7. Repeat until all of the dough is used and bake them for 12 minutes on a parchment lined baking sheet
8. Remove from the oven and drizzle with melted chocolate if desired

The post Grain Free S’Mores Hamantaschen appeared first on Predominantly Paleo.

If you want a classic, nostalgic dessert, look no further than this allergen friendly, Nana Joes Grain Free Apple Pie! 

Let me just take a moment and tell you how incredible some of the brands are in the wellness community. Sure you’ve heard me bitch and moan about the lack of inclusivity or the dismissal of healthcare if “people would just eat better,” but there is a flip side of this and I need to share. 

When I started Legit Bread Company 4 years ago, I had been warned how terrible the consumer packaged good industry was. People who had been there way before me were the canaries in the coal mine. And naturally, I didn’t listen and had to learn for myself in true me fashion. Along the way I nearly shut down my company a handful of times, lost wholesale accounts when my bakers did a crap job, and really questioned my sanity on more than one occasion. 

Fast forward to 2021… I am in the midst of some very exciting things this year and I have relied on the community of food brand friends to help guide me, advise me, and share their own experiences with me. They’ve offered their time generously to coach and mentor and answer some hard questions with hard answers. 

Among these brands I feel grateful to call friends are Otto’s Cassava Flour, Siete Foods, Fatco, BAD Food Co, and Nana Joes Granola. When I asked each of them to take a phone call from me, none of them hesitated, all made time for me in their busy schedules, and all were gracious with their honesty.

I wanted to take a moment to acknowledge some “good guys” in our community, especially during a time that our allegiance to small brands makes all the difference in this crazy world.  

In light of that, I’d like to share this recipe for a delicious and gut friendly apple pie from Nana Joes Granola. She is an incredible small business whose products are as amazing as her work ethic. Enjoy friends!

Print

Nana Joes Grain Free Apple Pie

• Author: Jennifer Robins

Ingredients

For the crust:

• 1 Legit Bread Pie Crust by Back Porch Paleo

For the filling:

• 5–6 large apples (a little over 2 lb – Granny Smith) peeled, cored, and sliced into 1/4” slices.
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 teaspoon Just Date Syrup
• 1 tbsp lemon juice
• 1/4 cup + 2 Tbsp coconut sugar
• 1 tsp vanilla extract
• 2 Tbsp tapioca flour

For the Topping:

• 6 Tbsp maple sugar or coconut sugar
• 1/2 cup almond flour
• 1 tsp cinnamon
• 1/3 cup Miyokos cultured salted butter 
• 1 cup Nana Joes Granola Paleo Orange, Almond Butter & Pecan 
• 1/2 tsp salt

Instructions

Let’s start with the crust (use the instructions on the back of

Legits mix):

1. In the bowl of a food processor, pulse all ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball, wrap in plastic wrap and flatten into a disc, then chill while you prepare the apple filling (see below) PS. You can also chill the dough this way until ready to use – simply remove from the fridge to soften it up prior to using.

 

Let’s make the the apple filling:

1. In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumble. This is also a great time to get your oven preheated to 400° F

 

Let’s get back to the pie dough:

1. Have a 9” glass pie dish ready before rolling out dough.
2. Roll the chilled dough out into an approximately 12” circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.
3. Remove the top piece of parchment paper, then place it back on carefully. turn it over and take off the bottom parchment paper. Carefully roll onto a rolling pin and then roll over evenly your pie dish.  Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product.
4. Refrigerate the prepared pie crust while you make the crumble.

 

Let’s make the crumble:

1. You can use a blender or food processor to make the Crumble. Place all ingredients except for the Paleo Granola  in a large bowl or food processor and pulse then add the Paleo Granola, careful not to over mix.

 

Let’s put it all together:

1. Remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.
2. Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake for 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
3. Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!

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