Predominantly Paleo

Grain Free Sausage and Cheddar Balls

Fri, 22 Jan 2021 01:22:50 GMT

My favorite holiday recipe belongs in our kitchens year round. These Grain Free Sausage and Cheddar Balls have one delicious ingredient that will keep you coming back!

My mom made them year after year with our favorite not-so-healthy biscuit mix, sharp cheddar and breakfast sausage. Because the sausage already has seasoning, you really can throw these together without much effort at all. But here’s the best part…

They can be breakfast, they can be lunch, and they can be dinner. They can be snacks. They are basically every meal and quite frankly, you might want them to be. And I use ingredients like THIS one so the quality is high and there’s no sweat over nutrition. So here’s a funny story for you.

I made these over the Winter break and took them to our pod people when we celebrated Christmas with our two families. Having grown up with them, I suspect I may have taken them for granted all these years. My friend Stacy said it was her favorite part of our spread, and lemme tell you, we feasted.

I was a little shocked and thought maybe she was pulling my leg. But she asked that I leave the leftover sausage balls with her (we snuck off with some roasted potatoes in trade), and she told me the next day that she hid them and heated them up for breakfast. I don’t know why that tickled me so much, but it did. Today she reminded me that I hadn’t blogged this recipe yet when she called me asking for how I take 5 minutes to throw these puppies together.

So here we go, the recipe that can barely be called a recipe, but is worth its weight in gold nonetheless. Grab these 3 things and get started, you won’t be sad you did.

Grain Free Sausage and Cheddar Balls

Author: Jennifer Robins

Ingredients

1 pound breakfast sausage
1 cup Legit Bread Company Pancake Mix
16 ounces cheddar cheese
1–2 tablespoons water

Instructions

Start by preheating your oven to 350F
Combine the ingredients in a medium sized mixing bowl, saving the water for last in case it is not needed
Work the ingredients together by hand. If it is a little dry add a tablespoon of water so that you can incorporate all of the flour mix in
Form 1.5-2” balls of the mixture and place them on a baking sheet
Repeat until all of the sausage mixture is gone
Bake for 20-25 minutes
Carefully remove from oven
Serve warm and yes you can serve them with ranch dressing and you won’t be hated

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Gluten Free Beef Marsala Stroganoff

Wed, 20 Jan 2021 01:19:12 GMT

When two recipes combine and make the perfect mix of flavors, you photograph your Gluten Free Beef Marsala Stroganoff mid-meal!

I hadn’t actually planned on blogging this recipe since I already have Beef Marsala Meatballs and Beef Stroganoff on the blog. But as the aroma filled the house, I realized that the flavor explosion from this quick skillet meal was a must share.

It combines your favorite parts of marsala and stroganoff and combines them seamlessly together. Creamy, savory, and loads of flavor. Plus easy on the wallet! By doubling the mushrooms from one package to two, we were able to feed 6 of us with only one pound of ground beef. Plus we paired it with gluten free pasta and it was another easy dinner done right.

In other news, my kids, yes all 3, went back to real human school today. It was a big, difficult decision we did not take lightly. And despite my worries and concerns, we weighed the pros and cons and off they went. They all had an amazing job seeing friends and being led by actual teachers. I for one, am no educator and I certainly do not pretend to be. Mom school was HARD and despite my affection for math, tutoring honors Algebra turned out to be a no for me.

The kids were all smiles this morning before they left, despite waking up hours earlier than for homeschool. And they were all smiles when they got home. And in between I was able to clean the entire house, get a few work things actually finished without interruption, and was able to complete a full thought in my brain, which felt like a great accomplishment. We’ll just pretend for now that I didn’t get a call from each of their schools reporting 3 new CVD cases. We’ll just pretend. And breathe.

Gluten Free Beef Marsala Stroganoff

Author: Jennifer Robins

Ingredients

16 ounces white mushrooms, sliced
1 pound ground beef
1 tablespoon avocado oil
1/3 cup marsala wine
1/4 cup (yes cup) minced dried onion
1 heaping teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon organic gluten free tamari OR tablespoons coconut aminos
1 tablespoon cassava flour
1 tablespoon ketchup
8 ounces sour cream

Instructions

Start by sauteing the mushrooms in the tablespoon of oil
Let them cook down and sweat off water for around 10 minutes, while shifting them
Then add in the beef, onion, marsala wine, garlic, pepper, tamari, and ketchup
Stir the combination and allow it to cook until almost all of the liquid evaporates and until the beef cooks through
Spoon a little bit of the mixture (with liquid) into a small bowl and add in the cassava flour to that bowl
Then add the small mixture back into the skillet
Stir to thicken and lastly add the sour cream, stirring to incorporate fully
Serve with grain free pasta, rice, cauli rice, or over roasted cauli

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Instant Pot Gluten Free Teriyaki Chicken and Rice

Sun, 17 Jan 2021 22:27:20 GMT

Cheap and fast just like… oh nevermind. Try this Instant Pot Gluten Free Teriyaki Chicken and Rice for a quick and easy weeknight meal.

Holy flavor, this is a new fave. The garlic and coconut aminos cooking filled the whole house with delicious aroma and I could barely let the Instant Pot depressurize before the kids were clamoring for a bowl. I think this will go in rotation quite often if I had to guess by tonight’s response.

I’ve taken most of the day off. I stayed in jams, took a bath mid-day, and shared my two cents on “cancel culture” on social media. So I guess if I’m honest, I didn’t take much of the day off since I spent it replying to private messages and comments. Read that post HERE. Comment thoughtfully if at all.

And before you let me know that you aren’t interested in my perspectives on anything but food, let me remind you that my brand IS me. And I am a whole hell of a lot more than the dishes I make. To recap:

I am a Jewish mother of 3 children
I am a military spouse of almost 20 years
I am a sister to a married woman who is also a mother
I am an ally to black and brown communities and am lucky enough to have people of color whom I consider family
I am a vocal, justice-driven smart a$$
I believe you are free to be who you are as long as it does not cause harm to others
I also believe there are consequences for every conviction
I believe if you align yourself with certain people or brands, you are only as good as the company you keep
I will always align and realign as needed to stay on the right side of history
This is my page and I get to make the rules

Now who’s ready for some Instant Pot chicken and rice? I’m starved.

Instant Pot Gluten Free Teriyaki Chicken and Rice

Author: Jennifer Robins

Ingredients

1 pound chicken, cut into bite-sized pieces
1 cup uncooked basmati rice
1 cup water
1 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup coconut aminos
1/2 teaspoon Nom Nom Paleo Magic Mushroom seasoning
Up to 1/2 teaspoon additional sea salt
1 tablespoon black sesame seeds
1 tablespoon minced chives

Instructions

Add all ingredients to the Instant Pot, except for the chives and sesame seeds
Stir them and secure the lid
Press Manual or Pressure Cook and then the Rice setting
Allow to cook and then release the pressure valve once complete
Remove the lid once safe to do so
Serve topped with chives and sesame seeds

The post Instant Pot Gluten Free Teriyaki Chicken and Rice appeared first on Predominantly Paleo.

Paleo Breakfast Pockets

Thu, 14 Jan 2021 22:50:31 GMT

If you’re looking for a make-ahead, filling breakfast that can be reheated throughout the week with ease, these Paleo Breakfast Pockets are exactly the thing.

We are 14 days into the new year and guess what? We’ve stuck to our new thriftier plan of getting takeout only once a week and cooking the rest of our meals. It’s a little exhausting at time when all I want is a short cut, but at the same time, it’s really nice to see us adhering to our goal.

We didn’t budget a particular dollar amount on food spending, but we noticed over the last year, and especially over the pandemic, we freely ordered in and got a little complacent about cooking. We let convenience take over and it sure showed up in our monthly spending. Let’s just say, we got a little carried away and needed to reign it in; and so we did.

The good news is, it’s forced me to get a little more creative with meals so I don’t get bored or lazy. This meal was born out of two reasons. One: I had a roll of breakfast in the fridge that needed to be used before expiry (boo, food waste). Two: I get messages quite frequently about make-ahead breakfast ideas that won’t eat too much time on weekday mornings. Done and done.

These breakfast pockets can really be customized with whatever you’d like to see in them. I used sausage and sharp cheddar but scrambled egg, bacon, and ham would likely work well too. And naturally, if you see an ingredient you cannot tolerate, you can try to work around it but I do not typically know substitutions for everything that work without fault. Per usual #SubTheDamnCheese if you cannot tolerate dairy. Y’all know how this works by now, right?

Paleo Breakfast Pockets

Author: Jennifer Robins

Ingredients

1 bag Legit Bread Company Challah Mix
2 packets quick yeast
1/4 cup maple syrup or honey
1/2 cup warm water
3 eggs
3 tablespoons avocado or olive oil
1 tablespoon apple cider vinegar
1 pound breakfast sausage
Sliced or shredded sharp cheddar
Fresh minced chives

Instructions

Prepare the challah mix as directed by the instructions on the bag
Preheat oven to 350F
Instead of braiding, divide the dough into 8 equal parts
Divide also, the breakfast sausage into 8 equal parts
Take one piece of dough, roll it out into a disc, around 5 inches in diameter
Sprinkle or lay down small slices of cheddar
Take one piece of the uncooked sausage and flatten it into a smaller disc, placing it on top of the cheese
Wrap the dough around the sausage and seal it underneath, then place it seam side down
Make a small “x” on top with a knife so the juices and cheese may seep out if needed while baking
Bake for up to 30 minutes or until the juices run clear and the meat and bread are cooked through
Serve right away or store in an air tight container in the fridge and warm throughout the week

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Gluten Free Potato Chip Haystacks

Mon, 11 Jan 2021 16:34:09 GMT

Sweet and salty, just like me – you’ll find these Gluten Free Potato Chip Haystacks everything you need for inner peace.

So let me just start by making this abundantly clear:

These are not health food
They have refined sugar
You cannot eat these in place of a bowl of kale chips
I am not apologizing for them because they are delicious and what the world needs

Now that we’ve gotten that out of the way, let’s proceed. Do you know those delicious haystacks with the crispy asian noodle-y things and the butterscotch chips? Well I do. I grew up eating them and around the holidays we could always find them in abundance. I think my Grama Kathryn made them but my mom did too, so it’s a sugary blur of this favorite.

I was thinking last week how I might be able to make them gluten free, I mean there’s literally always a way (except with croissants, stop trying to make that happen). Anyway, potato chips. Yes, that’s it! They’re salty and crunchy and won’t wilt or get soft with the heated butterscotch and peanut butter.

So natch, I ran to the store (which was one of my only times in a grocery since the pandemic… trust issues), and grabbed what I needed. These came together in just a few minutes and were ready to eat in just 30 more. You can speed that process along by placing them in the fridge too.

I cannot begin to explain how happy these make your mouth. The balance of the white chocolate chips, butterscotch chips, peanut butter, and potato chips paired with childhood memories (not the bad traumatic ones), make for the perfect treat, sugar and all. If you’re feeling nostalgic or need a break from literal nazi’s trying to take over the country, be sure to check this one out. Want other treat recipes to get your mind right? Go HERE for an assortment of delights.

Gluten Free Potato Chip Haystacks

Author: Jennifer Robins

Ingredients

7 ounces crushed salted, kettle cooked potato chips
1/2 cup unsweetened peanut butter
1 cup white chocolate chips I used these from Lily’s that are stevia-sweetened
1 cup butterscotch chips (I used regular but I did find THESE after that fact that are stevia-sweetened)

Instructions

If your potato chips are not crunched up pretty small, you want to do that. Bigger pieces make it harder to scoop the mixture later
Melt the butterscotch, white chocolate chips, and peanut butter together until completely smooth, either in the microwave or over a double boiler
Stir the mixture of melted baking chips and then add in the crushed potato chips
Once combined, use a cookie scoop and scoop out the mixture onto a cookie sheet
Allow them to cool and harden at room temperature or place them in the fridge to cool and set faster
Eat them, preferably not all at once. It’s hard. You can do hard things.

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Air Fryer Teriyaki Stir Fry Meatballs

Thu, 07 Jan 2021 17:23:43 GMT

Veggies and protein all packed into one bite! These Air Fryer Teriyaki Stir Fry Meatballs are a one stop shop for nutrition.

Well yesterday was certainly a day for the history books. I know I certainly was a captive audience watching the day unfold. And nonetheless, dinner time would roll around and my children, also shocked by the day’s events, would need to be fed. I found myself torn between creating recipes and trying to keep my terrified mouth closed.

Anyway, I had a plan to create two recipes today, and I did. Not without distraction, obviously, but these meatballs were top on the list. I was super excited to see this idea in my mind and even more excited to see it unfold in real life. I wanted to make sure the veggies were cooked and didn’t release too much liquid and make the meatballs funky.

I knew I wanted the sauce built into the meatballs, because a flavor packed meatball is what the world needs. What if we didn’t have to soak them in sauce because the sauce was already built inside? This is where I want to be….mid-bite of a saucy meatball. What happened next was even more awesome! The sauce caramelized and became the meatballs’ own inherent glaze. So not only are they delicious, they are gorgeous, shiny, glazed meatballs, made with little effort and all the reward. Oh and PS if you haven’t gotten in on the air fryer game, I urge you to get started. It has replaced my toaster oven and takes up the same space and we use it daily!!! Read my full review HERE.

Air Fryer Teriyaki Stir Fry Meatballs

Author: Jennifer Robins

Ingredients

1 pound ground beef
2 cups stir fry veggies, steamed and softened (leave out nightshades for AIP)
1/4 cup coconut aminos
1 teaspoon sriracha (omit for AIP)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon sea salt
1 tablespoon honey

Instructions

Combine all ingredients in a mixing bowl, using hands to combine
Form mixture into 2″ meatballs and place on the tray of your air fryer
Cook at 375F for 10 minutes
Serve right away

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Instant Pot Creamy Sausage and Rice Soup

Mon, 04 Jan 2021 17:12:46 GMT

If you are looking for a hug in a bowl, this Instant Pot Creamy Sausage and Rice Soup is right up your alley. Savory and comforting and takes just minutes.

It was a balmy 65 degrees here last night and I knew exactly what I needed to do. I mean, what I needed to do was make dinner for the offspring, but what I WANTED was something warm and cozy. As luck would have it, my kitchen was stocked with chicken broth, cream cheese, rice, and sausage. And that’s all I needed!

But here’s the best part… 2/3 of the kids and 100% of the husband claimed this was a new favorite meal. They raved the entire dinner and asked me to make it again. And I fed the entire family WITH LEFTOVERS for around $10 total. That’s just nuts.

We are really trying to budget wisely this year on spending. With a family of 5 it is easy to get carried away with our food bills. And we certainly did over the pandemic between Instacart and Door Dash and Uber Eats. It’s wild to think that with all the extra time staying home, we can still spend a damn fortune. But we did, so this year we are trying to be more mindful.

It seems we are off to an excellent start with this meal – inexpensive, quick in the Instant Pot, and loved by all. I’ll take it. And to make extra sure I stay on track, I’m going to take a page out of my own book, literally. If yo udon’t have a copy of Affordable Paleo Cooking with Your Instant Pot, now’s the time (well it’s always the time). Pages and pages of delicious budget-friendly recipes that are delicious and super quick. Find it HERE and keep it close at hand!

Instant Pot Creamy Sausage and Rice Soup

Author: Jennifer Robins

Ingredients

7 cups chicken broth
1 pound Italian or breakfast sausage
1 cup uncooked basmati rice
8 ounces cream cheese, room temperature (can sub dairy free cream cheese)
1 cup chopped carrots
1 teaspoon garlic powder
2 tablespoons dried onion flakes
1 teaspoon sea salt
1 teaspoon dried parsley
1 tablespoon coconut aminos

Instructions

Press the Saute button on your Instant Pot and add in the sausage
Break it up as it cooks for around 5 minutes, it does not need to be cooked through all the way
Add in all remaining ingredients except for the cream cheese
Stir and secure the lid, closing the pressure valve
Cook at high pressure for 7 minutes, quick release the pressure, and remove the lid once safe to do so
Add in the cream cheese, stirring to fully incorporate
Serve right away
If you have leftovers, the rice will continue to absorb the broth overnight. Add in a bit more broth the next day if desired

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Paleo Chili Dog Soup

Sat, 26 Dec 2020 21:10:01 GMT

Take all of your favorite childhood foods, add in a hangover, and maybe a baseball game, and you’ve got the perfect recipe for my Paleo Chili Dog Soup.

Is it 32% weird? Maybe. Is it 110% delicious? Yes’m, it sure is. In true me fashion, I thought of this late last night and promptly ordered grocery delivery so I’d have the ingredients this morning. I suspect I am single-handedly keeping Instacart and Shipt in business over the pandemic, but the truth is I was a grocery delivery kinda gal before this started.

Anyway, I went to bed a little bit hungry because we ate a late afternoon meal on Christmas, so naturally that led to food fantasies and recipe development. Let’s just say my insatiable appetite for delicious food always has my back when it comes to recipe creation. It also means that elastic waistbands are preferred but that’s another thing altogether.

This sh*tshow of a year has gifted me something I could never have imagined – perspective. It has taught me about others’ behavior in a time of crisis. And it has taught me what kind of person I want to be too. It has taught me that the pandemic is real (I never doubted it), when we lost a family member to it. And it reminded me that when people show you their true colors, believe them.

These are not “bad” lessons. I always ask for one thing when in the midst of a struggle – personal or global. I ask for clarity. My close friends know I talk about this often. With clarity, we are given the chance to change our response to things, to people, to ourselves. I also wish for clarity for others – so that when they are lost, they are able to find footing and purpose.

On my Instagram profile today, I posted words from my heart for the new year. I hope some of them resonate with you, and that you find your own words of value to move forward into another year, despite the hardships we are thrown. Thanks for coming along with me on this ride – and enjoy another recipe from me as we move forward once more.

Paleo Chili Dog Soup

Author: Jennifer Robins

Ingredients

2 pounds ground beef
1 tablespoon avocado oil
1 onion, diced
8 high quality hot dogs, sliced into bite-sized pieces
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon paprika
1.5 cups crushed tomatoes
1.5 cups beef broth
2 tablespoons yellow mustard
4 tablespoons ketchup (yes there are paleo, high quality ketchup brands)

Instructions

Drizzle the oil into the stainless steel bowl of your Instant Pot
Press the saute button and add in the onion
Allow it to cook for 4 minutes and then add in the ground beef
Break it up and shift it around for 5 minutes, it does not need to be cooked all the way through
Add in the remaining ingredients, stir well, and secure lid, close pressure valve
Cook on high pressure (use the pressure cook or manual button) for 8 minutes
Release pressure valve and remove lid once safe to do so
Serve with shredded cheese (dairy free or real deal) and any other chili fixins you love

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Best 8 Minute Beef Fajitas

Tue, 15 Dec 2020 22:38:24 GMT

Got two handfuls of minutes? Then my Best 8 Minute Beef Fajitas are absolutely the recipe for you to try!

The universe has a funny way of delivering just what you need when you need it, even though sometimes you didn’t even realize it…especially when you didn’t realize it. My husband always gets a kick out of Instacart delivering odds and ends that we didn’t order. Sometimes they are complete orders other people make. Sometimes they just include a handful of goodies in a bag or two that belong to some other Instacart patron.

This week in “what surprise did Instacart deliver us,” we got strawberries, 4 gigantic English cucumbers, 6 ginger juice shots, and a skirt steak. So here’s the thing with fajitas: I know where to find the best fajitas. Like the world’s best ever, irreplaceable fajitas. And if you are from Texas, or Houston where the original is, then you know Lupe Tortilla is where those fajitas were born. There is no argument. If you message me from Nebraska and tell me you’ve had the best up North, you’ve been fooled. Because the best are hands down in Texas from Lupe Tortilla.

In fact, not only are they the best, they are the reason my dog is named Lulu; short for Lupe Tortilla. THAT is how memorable and delicious those fajitas are. So why would I make them at home? It’s pointless and depressing. Because there is no way to mimic that perfectly salty, tender, juicy, limey meat from Lupe’s.

So you can imagine my predicament when we received free skirt steak. I’m obviously not gonna trash it, what kind of monster do you think I am? Especially when it is the week before my lady time and my body is basically begging for iron replenishment. So I did it. I made the fajitas. I was worried they’d be fakakta sh*t and I’d be homicidal and missing Lupe’s even more. But by some kind of Jewish Christmas miracle, they weren’t.

They weren’t just “not bad,” they were really actually fantastic. Were they Lupe’s? Maybe not since I think they have actual fajita elves that tenderize the meat for 6 days prior to cooking it, but they were tasty! Tender, salty, limey, not overcooked and sinewy. And even better they took 8 minutes. Ok maybe 9 if you count the 60 seconds I spend seasoning them. But seriously, I win this day and I’m celebrating by sharing the recipe. Hope you love it as much as I did and if you didn’t, take a trip to Houston (or their satellite locations now in Austin)!

Best 8 Minute Beef Fajitas

Author: Jennifer Robins

Ingredients

1 pound skirt steak
1/2 stick butter (you can also sub avocado oil, in which case use less)
2 tablespoons lime juice
1/2 teaspoon (or more to taste) sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Start by melting the butter in a skillet over medium heat
Season both sides with the spices, and the lime juice
Now place one side of the skirt steak down into the butter
Cook for 4 uninterrupted minutes and then flip it
Cook for another 4 minutes on the uncooked side and then remove from heat
Slice and serve
If you’d like to use the leftover butter and seasoned skillet, keep it on the heat and add sliced onions and cook until soft and translucent
Serve with grain free tortillas, cilantro, sour cream (dairy or non-dairy), and cheese if desired

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Air Fryer Cheesy BBQ Meatballs

Fri, 11 Dec 2020 02:28:13 GMT

I see you standing there with your fridge door open trying to figure out dinner. And that’s why these Air Fryer Cheesy BBQ Meatballs now exist!

As some of you saw, my wife Simone from Zenbelly was here last week and it was THE BEST! We baked, we drank, we ate… naturally. But most of all, we got to just hang out with each other and snuggle puppies and not do much of anything. Y’know, because there’s a pandemic and sh*t.

The last night she was here we scrambled to pull off a little Hanukkah something or other and here’s how it went down. 1. We made latkes from a box 2. We picked up takeout BBQ because the brisket she ordered didn’t arrive in time. But you know what? It was perfect and extra 2020 of us to throw down our festival of lights this way.

Monday we said goodbye to Simone and Simon and also sadly had to say goodbye to one of our beloved family members. He lost his life to Covid-19 and so we have spent this week catching our breaths and mourning from afar. Death in 2020 looks so different, without being able to come together and mourn among family. It is bizarre and quite sad to be honest.

I don’t want this post to be a downer, but I do want to remind everyone that the virus is real, it is a risk to us, even if we eat kale, and we need to continue being vigilant and loving thy neighbor. That means considering others and their safety, not just self. This is not debatable and is literally the foundation of every moral, every religion, and every fundamental value system.

With that I give to you these delicious air fryer meatballs made with leftover BBQ sauce, and a gentle reminder to be kind, be thoughtful, and consider those less fortunate this season.

Air Fryer Cheesy BBQ Meatballs

Author: Jennifer Robins

Ingredients

1 pound ground beef
1 pound ground turkey
1 cup BBQ sauce of choice
2 cups shredded sharp cheddar (or dairy free cheese if this freaks you out beyond repair)
1 teaspoon onion powder
2 tablespoons coconut aminos
1/3 teaspoon ground pepper

Instructions

Combine all ingredients in a medium sized mixing bowl
Form meatballs around 1-2″ in diameter and place them in your air fryer
Cook them at 400F for 10 minutes, you may need to cook them in batches
Serve with extra BBQ sauce for dipping (I used a mustard based sauce)

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Instant Pot Food Group Soup

Tue, 01 Dec 2020 01:41:36 GMT

All the food groups in one soup? You bet! That’s why I call it Instant Pot FOOD GROUP SOUP! Catchy isn’t it?

Thanksgiving 2020 is officially behind us, for better or worse. How was it for you? I hope it was peaceful if nothing else. And we are now heading straight into December – are we glad about it? Who even knows anymore. But I’m happy about this. I have successfully shoved all the food groups into this soup: meat, grain, veggies, fruit, dairy, and fat! We may not always agree that we need all the groups, but nevertheless they are all repped here. Adjust as you want, no need to feedback me to death.

The good news is though, this soup is so easy to adapt. Don’t want dairy? Leave it out or swap it with a dairy free version. Don’t want carbs? Leave out the pasta. You can basically edit this soup backwards and forwards and still end up with something edible. Naturally I recommend it how I made it, but you do you sugar lips.

Also seeing as I am turning 44 in just a few days, I have some sage advice for those of you feeling lost this year. Cue up Netflix, start Gossip Girl at the beginning, and put on your favorite PJs. It’s time for a marathon with this soup, all seasons of Gossip Girl, and your favorite place to snuggle. I’m not saying I have life completely figured out, but I’m 100% confident that 6 long seasons of mindless on demand entertainment are the answer to your everything.

Instant Pot Food Group Soup

Author: Jennifer Robins

Ingredients

64 ounces beef broth
1 can Rotel tomatoes and peppers (or similar), undrained
1 pound ground beef
8 ounces dried gluten free pasta
3 tablespoons avocado oil
1 cup chopped carrots
8 ounces cream cheese (dairy or vegan)
1 onion chopped
1 teaspoon sea salt (or more to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Nom Nom Paleo’s magic mushroom powder

Instructions

Press the saute feature on your Instant Pot
Add in the onion and oil and cook until translucent
Add in the ground beef and break it up, cook until no longer pink
Now add the carrots, broth, seasonings, and pasta
Cook on high pressure for 4 minutes, yes 4
Release pressure and remove lid once safe to do so
Stir in the cream cheese and serve topped with asiago cheese

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Healthier Gluten Free Corn Pudding

Tue, 24 Nov 2020 01:07:57 GMT

It’s an old favorite chock full of gluten and sugar, but this Healthier Gluten Free Corn Pudding is cleaned up and still amazing!

This recipe is a long time favorite for the holidays and I’ll be honest, I love me some corn. I also say it’s the devil, so I eat it very sparingly, but that’s what holiday foods are! Now, before we go further. I’m prepping for the usual suspects to pop up:

“Is corn paleo?!”

“What can I sub for…”

“Corn is a grain!!!”

“I thought you were a paleo blogger”

“<<SAD FACE>> I wish I could have corn”

And of course there’s always one…

“UNFOLLOWING!!!”

Okay, now that we’ve gotten the naysayers out of the way, let’s get down to it. Once again, I am PREDOMINANTLY paleo. This word seems to give people a lot of confusion but it means mostly or primarily. That means I have wiggle room for things that are not strict paleo that I like to include either in my personal diet or on here for you all. I do this because 1) I can and this is my space to create and 2) many of you are not strict paleo either.

While it is rather unfortunate that I have to review this now almost 7 years into blogging, I still get pressed. So there you have it. Now, can we move onto corn pudding? Because it’s damn good and for those who can splurge occasionally on contraband paleo foods, even better!

I’ve lightened it up with a fraction of the sweetener, no white sugar, and kept it light on the dairy by subbing Nutpods for the heavy cream. I think you’ll find it is just as flavorful and feels a lot lighter in the gut.

Healthier Gluten Free Corn Pudding

Author: Jennifer Robins

Ingredients

4 cups corn kernels (I used organic canned, you can also used thawed frozen)
6 tablespoons butter or ghee
1/2 teaspoon baking soda
Sea salt to taste
1 tablespoon maple syrup
2 eggs
1/2 cup Original flavor Nutpods
1 tablespoon cassava flour
1 tablespoon tigernut flour

Instructions

Preheat the oven to 350F
Warm the butter or ghee in a small skillet over medium heat and then add in the maple syrup
Let it warm for around 5-8 minutes, do not let it burn
In a separate bowl combine the nutpods, flours, corn kernels,sea salt, baking soda, and eggs
Pour the warmed butter into the mixture and stir to combine
Now transfer entire mixture to a casserole dish (8×8 or 9×12) and bake for 40-45 minutes
Serve warm

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Dairy Free Gluten Free Mac N Cheese

Mon, 23 Nov 2020 23:40:51 GMT

It’s creamy and delicious and has all the goodness of your old favorite but this Dairy Free Gluten Free Mac N Cheese is all cleaned up!

You’ve asked and asked. Ok begged. Groveled. Give us the Mac N Cheese but make it out of clouds and fairy wings and tear drops from angels. I came close. I mean I did have to use actual food ingredients, but I think you’ll be pleased.

Back in the days of gluten and heavy cream, one of my besties, Blair, would make the Joy of Cooking mac n cheese. If you haven’t had it and have autoimmune disease, I’d refrain – because you’ll either die of elation or from inflammation. But that sh*t is SO GOOD. And I think of it often. But also, I don’t think I’ll ever make it as is again.

However, I figured out a way to get close and I’m sort of amazing at how good it turned out. I had to make lots of modifications but kept some of the very specific flavors like the bay leaf and sauteed onion. I’m going to tell you how to make this completely dairy free but beyond that, I don’t have subs. I don’t know if your great Aunt Patty’s fermented buttermilk recipe will work in this. I also don’t know how long to cook every single different brand of gluten free pasta. What I will tell you is, if you make it like I recommend, you’ll be glad you did.

Also, because I was going for a prize-winning recipe, I topped mine with potato chip crumbles. I like feeling like a hero and I’m pretty sure if I effed up the whole rest of the recipe I still would have redeemed it with this topping. But I digress. If you cannot have the potato chip topping, you can sub whatever you like. I can’t promise you’ll win any awards though.

Dairy Free Gluten Free Mac N Cheese

Author: Jennifer Robins

Ingredients

8 ounces dried gluten free macaroni noodles. I used THIS one. Use Jen10% for 10% off your order
1/2 onion, diced
6 tablespoons ghee, avocado oil, or butter (if dairy is tolerated)
2 cups dairy free cream, I used Nutpods Original Creamer
1/8 teaspoon dry mustard powder
1/8 teaspoon paprika
Black pepper to taste
1 bay leaf
Sea salt to taste
1/4 cup Dairy Free Cheese Mix by The Curious Coconut
1 cup mashed up potato chips
8 slices sharp cheddar cheese (if you tolerate dairy), you may also use a cheddar substitute

Instructions

Preheat your oven to 350F
Bring 8 cups of water to a boil and place your pasta in the boiling water
Cook pasta according to the directions, then strain and set aside
Meanwhile, heat the oil/butter over medium heat in a skillet
Add in the chopped onion and cook for 8-10 minutes or until the onion becomes translucent and fragrant
Add in the dairy free cream, seasonings, bay leaf and 1/4 cup powdered cheese mix
Bring to a simmer for a few minutes and then remove from heat
Remove the bay leaf and pour the cheese mixture into the reserved pasta
Spoon 1/2 the pasta mixture into a casserole dish. If you are going to use cheese slices, layer four of them on top of 1/2 the pasta
Then spoon the remaining pasta mixture in and place the other four slices of cheese on top
Bake for 30 minutes and then remove from the oven, sprinkle the crushed potato chips on top and serve warm

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Grain Free Snow Globe Cookies

Mon, 23 Nov 2020 22:42:13 GMT

If you need a quick holiday dessert, these Grain Free Snow Globe Cookies could not be easier! Grab your favorite frosting and sprinkles and let’s go!

I’ve been in bed for the better part of a week. What started with a migraine, ended up with me pulling out my back, and then a bunch of other physical crap you aren’t interested in hearing about. Point being, I was DESPERATE to get out of bed and start doing something productive.

So when I asked y’all what holiday recipes you had trouble finding, I finally got a little energy to get up and create today. And crazy enough, I was able to knock out THREE easy holiday recipes that I just know you’ll love. One of them is a little paleo contraband, so make sure you take a sip of wine and put on your grown up britches for that one. Hint: it has corn.

If you’ve been following along, you’ve seen that Legit Bread Company has released 4 new holiday mixes as part of our Season’s Eatings line. And crazy enough, a few of them completely sold out! So I am actually using our other cookie mix for these, in the event you had trouble grabbing a bag of Holiday Cut Out Cookie Mix by Unbound Wellness.

These are so fun and if you have littles, they are easy enough that they can “help” with, without actually destroying the entire dessert. Oh come on, you know what I’m talking about – don’t be a martyr. So grab a bag of our Allergen Friendly Cookie Mix by Grazed and Enthused and let’s get baking.

Grain Free Snow Globe Cookies

Author: Jennifer Robins

Ingredients

1 bag Allergen Friendly Cookie Mix
4 teaspoons grass fed gelatin
1/2 cup melted ghee or coconut oil
1/2 cup olive oil
1/2 cup maple syrup
2 teaspoons vanilla extract
1 tablespoon cocoa powder
Vanilla frosting of your choice
Sprinkles of your choice (make sure to include Balanced Bites Vanilla Infused Sugar!!)

Instructions

Preheat your oven to 350F
Combine all ingredients except for the frosting and sprinkles in a medium bowl
Take about a tablespoon of dough and roll it into a ball
Take your thumb and press a “well” in the middle
Place it on a parchment lined cookie sheet and repeat with remaining dough
Bake for around 12-15 minutes and remove from oven
Press the “wells” that may have puffed some while baking
Allow to cool, use a small spoon to fill the “wells” with frosting
Decorate with sprinkles

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Paleo Challah Bread Stuffing

Sun, 15 Nov 2020 23:24:17 GMT

As if challah on its own wasn’t fantastic enough, now you can make Paleo Challah Bread Stuffing for the holidays and literally spin heads.

I’ve been really pumped to see all of you receiving your Season’s Eatings bundles from Legit Bread Company and simultaneously daydreaming about all the fun recipes I can experiment with for you. My head won’t stop developing ideas and while that’s fun and exciting, I also need a nap from my own neural pathways.

Anywho, we are quickly approaching one of my favorite holidays. Yes, it will look very different for many of us this year, but I am working to continually reframe and recognize my blessings (as I mentioned in my last post). And if challah stuffing isn’t a blessing indeed…

If you aren’t familiar with my original stuffing recipe, you can find that HERE. It’s definitely a nod to Stove Top because that’s what I grew up on and I love it and you can’t take that away from me. Okay you actually CAN take that away from me since I try to avoid gluten, but that’s alright; because that version and this new one don’t leave me wanting and sad. My original stuffing recipe uses Legit Bread Sandwich Mix and while I love it to pieces, the idea of challah stuffing made my heart skip a few beats. Or that’s my arrhythmia, but whatevs, I’m pumped for this.

Do you have a favorite childhood stuffing recipe? Do you still make it? Do you make it with corn bread or sausage or do you dump it out of a bag? No judgment y’all, I love to hear all about the traditions. In the meantime, check out this version and let me know if you make it!

Paleo Challah Bread Stuffing

Author: Jennifer Robins

Ingredients

1 bag Legit Challah Bread Mix
3 eggs
2 packets active yeast
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1/2 cup water
3 tablespoons olive oil
1 large onion, diced
1 stick butter or ghee (sub other oil if making dairy free but half the amount to 4 tablespoons)
1/2 teaspoon Primal Palate Garlic + Herb Seasoning
Pinch pepper
Sea salt if desired
2 cups chicken broth
2 eggs

Instructions

Begin making the challah as instructed by the packaging
You do not need to braid it so once it proofs, just transfer it into a casserole dish
Bake for 25-30 minutes at 350F or until baked through
Remove from oven and from the casserole dish carefully
Cut the bread into bite sized chunks and lower the oven temp to 265F
Bake the cubes until toasty, about an hour (you can raise the temp and do it more quickly but watch for burning)
Saute the onions in the 1 stick of butter until they are golden brown (or even darker but not burned), this takes close to 30 minutes. You do not have to caramelize them as much as I do if you want a more subtle onion flavor
Set onions aside until bread cubes are ready
Whisk together the eggs, seasonings, and broth
Once the bread is toasted, toss the cubes in a casserole dish with the egg and broth mixture
Bake for 30 minutes, and serve warm with your favorite gravy

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Grain Free Twix Bars

Sun, 15 Nov 2020 03:11:36 GMT

Beware: These Grain Free Twix Bars may cause immediate obsession.

So here we are 2 weeks from Thanksgiving. In my mind I’m like how the actual %^*$ did we get to November and also how strange this holiday season is. In part because we live in Florida and it’s 80 degrees out and in part because life certainly doesn’t look like it did a year ago. We won’t be traveling to family and we won’t have family traveling to us. With older parents it doesn’t even feel like something we’d ask.

So this year, the holidays will be a little quieter. We’ll be spending them on our own and with a handful of local friends. I’m hoping for some peace and resiliency to move through them without feeling sad about what (and who) is missing. But as one of my favorite people says when asked how he is doing, “I’m better than I deserve.”

Life has been very different this year, as it has for almost every person around the globe. I must say though, in spite of that, I am feeling so glad and grateful for my blessings. I have a home. I have a community I love. I have family whom I communicate with and enough food to keep my family full. I have not lost anyone close to me to covid, and I’m glad those who have been affected (even those I know who were gravely ill), have survived. I’m grateful to have a husband who is not deployed so that we can spend the holidays as a family unit this year.

I am not trying to bullshit you with #blessed, I am really trying to dig into the things that I have that were taken from so many others. There will be tables missing humans they love this year. They’ve lost people to disease, to crime, to choosing social distancing, to heartbreak. There will be people missing people.

I will be making food to feel the souls of people I love and I hope that you’ll have some joy around your table too. If there is something missing from your holiday this year, that I can help with, please message me. I want to help in any way I can.

Until then, let’s eat chocolate covered Grain Free Twix Bars made with Legit Bread Company’s newest mix the Holiday Cut Out Cookie Mix by Unbound Wellness.

Grain Free Twix Bars

Author: Jennifer Robins

Ingredients

For the cookie:

1 bag Holiday Cut Out Cookie Mix by Unbound Wellness
1/2 cup maple syrup
2/3 cup palm shortening
1 teaspoon vanilla extract
2 tablespoons grassfed gelatin

For the caramel:

2 sticks butter
1/4 cup coconut cream
1/4 cup maple syrup
1/4 cup coconut sugar
Pinch sea salt
1 teaspoon vanilla

For the chocolate topping:

2 cups chocolate chips, I use THIS brand
1 tablespoon coconut oil

Instructions

For the caramel:

Combine the caramel ingredients in a medium sauce pan
Turn the heat on medium and allow the ingredients to melt
Whisk them together and bring to a simmer for 20 minutes
Remove from heat. If your caramel separates, allow it to cool slightly and pour off the excess oil and set aside caramel

For the cookie base:

For the cookie base, mix according to instructions on the bag.
Spread the mixture out on a parchment lined, baking sheet, approximately 9×12″, better if it has a little border to keep the cookie mix contained. It should be around 1/4 inch thick
Bake at 350 for around 10-12 minutes or until it turns golden brown
Remove the cookie base from the oven and spread the caramel over it
Place entire sheet pan in the freezer for 15 minutes or until chilled. Longer if needed
While the cookie base and caramel freeze, warm the chocolate chips and coconut oil
You can do this over a double boiler or by microwaving them 30 seconds at a time, stirring in between rounds
Remove the cookies from the freezer and carefully slide the parchment paper (and cookie base) onto the counter
Slice the cookie base into small “twix sized bars” or however you’d like (you can do squares too)
Now spoon the chocolate over the bars. You can do this on a baking rack if you want the excess chocolate to drip off, otherwise it will settle around the base of the cookie
Allow the chocolate to harden before serving or freeze to speed up this process

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Grain Free French Onion Bread

Tue, 10 Nov 2020 17:36:24 GMT

If you are a fan of caramelized onion, crispy, melted cheese, and soft warm bread, this Grain Free French Onion Bread is everything you need in your life.

There is so much to tell y’all, I don’t know where to start. As we round the corner into the holiday season, life picks up pace, as I’m sure you can relate. We had two birthdays in our house last week, we continue to homeschool (hopefully not too much longer), and my little passion project, Legit Bread Company, just released our holiday mixes!

This year was a dream in the making. When we were living in Illinois and I was in a really bad place mentally and physically while living in mold, I had the idea to collaborate with other community members and bring their best recipes to market. I had told my manufacturer about this idea and really hoped I’d be able to see it to fruition. Finally this year, I was able to – with better health and a clear vision, it was time!

I first teamed up with Amanda from The Curious Coconut and Alaena from Grazed and Enthused. They brought their Dairy Free Cheese Mix and Allergen Friendly Cookie Mix, respectively, to the Legit Bread family. They’ve been a huge success and it’s been so fun collaborating with others to have even more delicious mixes in the line up.

This Fall I wanted to do a fun holiday series and though there was major hustle and a shortage of time, we pulled it off! We now have 4 additional mixes to make the season extra delicious. I am excited to introduce the following:

–Grain Free Pie Crust by Back Porch Paleo

–Everything Dough Mix by Zenbelly

–Holiday Cut Out Cookies by Unbound Wellness

–Grain Free Challah Mix by ME!

Make sure to check out the Season’s Eatings bundle if you want to save and grab all four!

Ok, back to this loaf. It’s cheesy, savory, a little sweet, and your new favorite. Grab a bag of Original Sandwich Mix, and let’s go!

Grain Free French Onion Bread

Author: Jennifer Robins

Ingredients

3 small onions, sliced
1/3 cup butter
2 teaspoons coconut palm sugar
1 bag Legit Bread Original Sandwich Mix
7 eggs
1/3 cup honey
1 tablespoon apple cider vinegar
5 slices provolone cheese

Instructions

Start by turning on medium heat for a medium sized skillet. Add the onions and butter to the skillet
This part of the process will take around half an hour to really caramelize the onions. If you want them less caramelized, you can cut this time short, but it’s really worth the wait
Shift the onions periodically so they don’t burn. You want to make sure the heat is not too high so they can cook slowly and evenly
Once you are about 15 minutes into the process, sprinkle in the coconut sugar and preheat your oven to 350
Mix the eggs, honey, apple cider vinegar and Original Sandwich Mix in a mixing bowl
Once the onions are caramelized, remove them from heat and let them cool for a few minutes
Gently fold the onions (and butter) into the bread mixture and then transfer the batter into an 8×4 bread pan
Bake for approximately 20 minutes and then remove the parbaked bread from the oven
Lay the cheese slices on top of the partially cooked bread and place it back into the oven for another 25 minutes or until the cheese is brown and bubbly
Remove and allow to cool, then slice and serve
I love it best with a schmear of garlic butter. Trust me on this and serve this loaf on your holiday table this year!

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10 Minute Chile Con Queso

Tue, 03 Nov 2020 23:11:33 GMT

The good news is you probably have all the ingredients you need to make this 10 Minute Chile Con Queso and the other good news is you can whip it up in 10 minutes or less. So what’re you waiting for?!

In prepping for the election night, I knew that snacks were of the utmost importance (after voting of course). I made my Cowboy Chili naturally, and made a vegetarian version for our visiting friend. I made sure I had prosecco on hand, because you KNOW I’ll need a few glasses to manage my emotions. And I decided last minute to make some queso because snacks make life better in general.

Two of my kids celebrated their birthdays this week so life has been FULL and mostly rad, but hot damn it’s been busy. And my heart has been pulled in a million directions with this election so I really wanted to make sure I could be home to soak it all in. Chili, family, queso, historic election… and breathe.

Our rabbi sent out a message today that really hit home for me. It said “Love your neighbor with your vote.” That short simple sentence really did it for me. Being Jewish, I have experienced a lot of damning language in my life, but nothing compared to the hate crimes that others from marginalized communities have experienced. To sum up my call to lift up the oppressed in one 6 word sentence was so powerful for me. Love your neighbor with your vote.

I sat with those words all day. I hope I did my part, I know my heart did. And I hope my children understand the mission of our home – to consider others, to lift them up, especially when they do not look like, live like, pray like, or love like us.

10 Minute Chile Con Queso

Author: Jennifer Robins

Ingredients

2 tablespoons avocado or olive oil
1 onion, diced
1 can Rotel or similar product, drained
8 ounces Colby Jack, shredded
8 ounces sharp cheddar, shredded
1.5 cups dairy free milk ( I used flax milk), you could also use dairy milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt and black pepper to taste
1/4 cup chopped cilantro or more if desired

Instructions

Saute the onion in the avocado oil over medium heat until translucent, around 6 minutes
Now lower the heat and add in the cheese and dairy free milk and stir constantly until smooth
Add in more milk if needed to smooth it out
Next spoon in your Rotel and chopped cilantro
Add your seasonings while still over low heat and taste
Once to your liking, serve right away or reheat later
Serve with tortilla chips or grain free Siete chips

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Grain Free Pecan Praline Coffee Cake

Thu, 22 Oct 2020 17:57:57 GMT

Not overly sweet, but absolutely delicious with that perfect nutty flavor, this Grain Free Pecan Praline Coffee Cake hits the spot! Make it for brunch or dessert and fill your cup!

I don’t think you necessarily have to be team pumpkin or team pecan, but if we’re choosing…. PECAN 100%! I look forward to all things pecan in the Fall and since the dew point has dropped below 500%, I’m down for baking. I had been thinking about making a sour cream coffee cake for awhile and finally carved out time to do just that.

Our friend and houseguest for the month has a cinnamon allergy. Like a legit lip tingling, anaphylaxis cinnamon allergy. So yes, while coffee cake and cinnamon are best friends, the ER is not on my agenda so Imma skip right over that ingredient. Fortunately, there are lots of ways to make a coffee cake scrumptious.

I posted my pecan pie recipe not long ago and it got me to thinking. Maybe I’ll skip the streusel and cinnamon and Epi pen this coffee cake and go straight to the salted, maple pecans. And that’s exactly what I did.

This is the perfect balance between ooey gooey and not too sweet. The praline topping definitely gives you that caramelized vibe, but the cake part is less sweet and won’t make you desperate for a glass of milk or a dentist.

If you’re ready for some Fall vibes but pumpkin just isn’t your thing, I got you boo. I think this coffee cake will hit the spot and have you sharing the recipe with all your friends. Side note: makes the perfect sustenance for November 3rd. We’re gonna need to carb load.

Grain Free Pecan Praline Coffee Cake

Author: Jennifer Robins

Ingredients

For the cake base:

4 tablespoons ghee or butter
1/3 cup maple syrup (more if you want sweeter)
3 eggs
1 cup cassava flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup sour cream

For the topping:

2 cups pecan pieces
1/3 cup coconut sugar
2 tablespoons ghee or butter
3 tablespoons water

Instructions

Preheat your oven to 350F and set a 9×9″ greased casserole dish aside
Now add your praline ingredients in a skillet over medium heat
While those ingredients heat up, mix the batter for your cake in a medium bowl
Once the cake batter is done, set it aside until your pecans are ready
Cook your pecans for about 5-10 minutes, shifting them regularly until the water evaporates and the sugar and nuts caramelize
Once they do, take 1/2 cup of the pecan mixture and add it to the cake batter
Spoon the cake batter into your casserole dish and then spoon the remaining praline mixture on top
Bake for 20-25 minutes or until an inserted toothpick comes out clean

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Air Fryer Cheesy Risotto Balls

Tue, 08 Sep 2020 03:00:14 GMT

I hear you like the combo of cheese and carbs and since I do too, I decided to make you these Air Fryer Cheesy Risotto Balls. I think you’re gonna dig em.

Remember when I said I was really trying to focus on tons of veggies and less carbs and all that? Well here I am. Here I am with two carby delicious recipes in a row and guess how many apologies I give for that? Answer: zero.

Noah came home today after being introduced to risotto balls at his bestie’s house and wouldn’t stop raving. Confession time – I’d never made risotto balls, or arancini as they’re called. But I know 2 things. I love risotto. I love cheese. Oh, third thing… I love fried foods. So I knew I had to try and that’s precisely what I did.

Praise be, I had everything stocked in my kitchen. I was starting to run low on romano, but as luck would have it, I had enough. I also had a half a jar of marinara in the fridge, still fresh. And I had 1 bag of arborio rice, purchased at the beginning of the pandemic but not yet used. Thank you to the starch gawds for making sure I had all the right stuff. Made a mama and her son real happy.

I decided to make some of them in the air fryer and some fried traditionally in avocado oil. I can honestly say I liked the air fryer version better as the fried ones didn’t get as crispy as I would have liked. The air fryer ones were a firmer on the outside with cheesy, tender middles. If you don’t have an air fryer, the traditional fried version will still work. I needed to turn my oil up hotter in order to get them to brown more nicely. In any event, I think you’re going to really dig these and as usual, NO – CAULI RICE WON’T BE THE SAME! Thanks for coming to my Ted Talk.

Air Fryer Cheesy Risotto Balls

Author: Jennifer Robins

Ingredients

4 cups water
1.75 cups arborio rice
1/4 cup butter
1 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup shredded romano
1/2 cup shredded Italian blend cheeses
2 eggs
2 tablespoons cassava flour

For the coating:

1 cup tigernut flour
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

To garnish:

Marinara sauce
Fresh parsley to garnish
Extra romano to garnish

Instructions

In a medium saucepan, bring the rice, water, butter, salt, onion powder, garlic powder, and pepper to a boil. Cook until all of the water is absorbed and the rice is tender.
Remove from heat and fold in the cheeses.
Now stir in the cassava flour and allow to cool slightly
In a separate small bowl, whisk the eggs together and let sit until risotto combo cools as to not cook the eggs. It will also help thicken the mixture
On a small plate, mix the tigernut flour and remaining seasonings
Mix in the eggs to the risotto mixture
Now use a cookie scoop to take about a tablespoon of the risotto and drop into the tigernut flour
Roll it around and then form it into a ball
Repeat with remaining risotto
If making in an air fryer, place the coated risotto balls into your air fryer, spray them with avocado oil, and cook on the air fry setting at 400F for 6 minutes
If frying traditionally, heat avocado oil over medium/high heat and gently fry the risotto balls until they are golden brown, removing them from a slotted spoon and placing them on a towel lined plate
Serve with warm marinara, a sprinkle of extra romano, and some fresh or dried parsley flakes on top

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