This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Preheat oven to 400. Spray 9x13" baking dish with Pam.
Melt butter in saucepan. Add flour to make a roux. Add milk, water, chicken base and seasonings. Stir and cook until thickened. Add green chilies.
If using corn tortillas, it is helpful to steam them first to avoid cracking. Wrap 3 tortillas at a time in a damp paper towel and microwave for 30 seconds. Fill each tortilla with meat and cheese, reserving cheese for top.
Roll up each tortilla and place in a sprayed 9x13" pan. I got 11 in my dish.
Pour sauce over top.
Sprinkle with remaining cheese. I don't measure my cheese, I just put whatever looks good to me!
Bake in preheated oven for 20 minutes.
Serve and enjoy!
Recipe Notes
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. Â However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
I have been trying to find a decent ketchup and BBQ sauce recipe for Whole30 and have not been happy with what I have found so far. I tried this recipe, which was originally supposed to be a Paleo BBQ sauce recipe, but it tasted like ketchup to me. So I have changed the recipe some to make it tastier and compatible with Whole30 and I like it better by far than the other recipes I have tried. Even better is it is super quick and easy!
This originally came from 40aprons.com. The only change I made to the ingredients was to add a little extra salt.
The only ground pork I could find in the grocery stores near me was so lean that it didn’t make good sausage, so we decided to grind our own from pork shoulder. It was a much better consistency!
Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes
A large handful of fresh herbs of your choice can be used in place of dried parsley. Our favorites are cilantro, parsley and dill.
If your ranch is too thin:
Make sure you are using full fat canned coconut milk. If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid. It may also thicken up just being in the fridge for a few hours.
Make sure you're using an immersion blender for guaranteed success.
Use a small container, like a mason jar or salad dressing container.
HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg! Yep, that's all it takes to quickly save all those ingredients.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
This was slightly adapted from the recipe by This Old Gal, Pressure Cooker Southern Cheesy Grits. My husband, who has never liked grits, loved these!!
Set Instant Pot to saute. When it says HOT, add oil.
Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes
I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.
This was my first attempt at spaghetti sauce in my Instant Pot. It might change later, but this was really good. The kids came back for seconds and thirds!
Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.
Remove sausages from the pot, but leave cooking water in the pot for additional flavor.
Add all remaining ingredients to pot. Pressure cook for 5 minutes. Let pressure naturally release for 10 minutes or so.
Meanwhile, slice the sausage. You can either add it to the sauce or serve it on the side. I chose to serve it with some pasta and Parmesan.
Stir and taste; add additional seasoning, if desired.
