We had these delicious, cheesy rolls at a Brazilian steakhouse years ago and I’ve been trying to perfect a home recipe ever since. Well, I think I did it. My family, especially my super picky preschooler, loves these.
They are naturally gluten-free because they are made with tapioca flour, which gives them a super unique (slightly gummy, but don’t let that scare you!) texture. Since I now have a chicken egg sensitivity, I make these with duck eggs that I get at the farmer’s market. Filled with tons of healthy fat, these are more nutritious than you’d ever dream based on how scrumptious they are. Just try not to eat all 12 yourself.
- 1 1/2 cups tapioca flour (I buy this from Thrive Market)
- 1 egg (works best if room temp, but I almost always forget, so it will be okay if you do too)
- 1 1/2 teaspoons of pink Himalayan salt
- 1/3 cup of olive or avocado oil
- 2/3 cup of coconut milk
- 1/2 cup grated parmesan cheese
- Preheat your oven to 400 degrees.
- Combine all ingredients in a mixing bowl and mix until well combined and lumps are gone.
- Grease muffin pan (I use spray olive oil for this) and fill each cup about 1/2 full.
- Bake for 17 minutes or until golden on top. When you touch the top, it will be hard.
- Let cool for a few minutes and enjoy!
It’s Cinco de Mayo! Here’s a dinner idea that is so easy & quick to prepare. I call this a layered bake because I don’t roll the enchiladas to save time. It’s the perfect weeknight meal.
I promise this will never be a blog where you have to scroll forever to get to the recipe. So annoying, right!? But, a quick note on this recipe- it is garlic-free. Since I did food sensitivity testing and realized I was reacting to garlic, I have been avoiding it (and feeling SO much better!!). Try avoiding garlic in anything pre-made… it’s impossible! I found and now love the Fody brand sauces- their taco, enchilada, BBQ, teriyaki sauces & salsas are low-fodmap, which means they are free of onions and garlic.
- 1 lb organic, free-range chicken breasts or thighs (you could use a rotisserie chicken to make this faster)
- 12 organic corn tortillas (I love Food For Life brand for their simple, clean ingredients)
- Fody Green Enchilada Sauce
- Organic Pastures Raw Cheddar Cheese (I shred around 1/2 of this block) or Organic Valley Raw Cheddar (I shred the full block), which amount to about the same as a standard bag of shredded cheese.
- Salt & Pepper
- Avocado (optional, sliced for topping)
- Season the chicken with salt and pepper, then cook in an Instant Pot or slow cooker. Sometimes, I’ll put some salsa in with the chicken for extra flavor. Once it is cooked, shred the meat.
- Preheat your oven to 375 degrees.
- In an 11×13 glass pan, layer 6 corn tortillas along the bottom of the pan.
- Then, layer with half of shredded chicken, half of the bottle of enchilada sauce, then with half of the cheese.
- Repeat by layering tortillas, chicken, sauce and cheese again.
- Bake 10-15 minutes, or at least until the cheese is melted and bubbling.
- Top with sliced avocado and serve with a salad for a super green meal.
Hallelujah! He is Risen! If you are looking for an easy breakfast for the family this Easter weekend, here’s a new idea. I absolutely love carrot cake, but now that I am gluten & egg free, it is harder to enjoy these days. I’m satisfying this seasonal craving during breakfast, getting a serving of vegetables in with a bowl of carrot cake oatmeal that is gluten, dairy, egg and refined-sugar free!
- 3 cups of coconut or almond milk (can also use water)
- 1/2 cup water
- 1 1/4 cups of steel cut oats (regular oats will not work!)
- 1/2 cup of raisins
- 1 cup shredded organic carrots (I used 4 medium carrots)
- 1/2 cup shredded apples (or frozen pineapple as a variation)
- 1/2 cup pecan or walnut halves
- 1/2 cup maple syrup (or honey, coconut sugar or brown sugar)
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tbsp coconut oil or butter
- Optional: 1/4 cup shredded coconut
- To prepare the apples and carrots, peel and then use a food processor with shredding disc.
- Add all ingredients into a glass pyrex bowl that fits inside your slow cooker and stir well to combine.
- Place the glass bowl into the slow cooker and then add water into your slow cooker (around, not in the glass bowl) to fill up to a little over halfway around the bowl.
- Turn slow cooker on low for around 8 hours (I do this overnight).
- It will be ready to serve immediately. Enjoy!
If you have leftovers to reheat (this makes a lot!), I add a little bit of water before microwaving.
Happy Easter, friends! Hope you have a wonderful time with your family and I pray you are all staying healthy (and sane) during this pandemic.
On #mealprepmondays, I try to always make breakfast for my daughter and I for the week so it makes mornings easier. This quiche, made with hash browns instead of pie crust, makes for a healthier version that’s still super yummy and filling.
As with ALL my recipes, this takes very little time to prepare and is really easy to make. There is a lot of room to create in this recipe- using different meats and veggies based on what you like best or what is on sale that week. My go-to is bacon & spinach but I’m always trying something new.
- 3 tablespoons of butter (or coconut oil)
- 2 cups organic frozen hash browns (I use half a package of the Alexia brand)
- I’ve also used frozen sweet potato fries for this if you want to avoid white potatoes.
- 6 large soy-free pastured eggs
- 1/2 cup vegetables
- I typically use what is leftover from dinner the night before- asparagus, bell pepper, frozen spinach have all worked great.
- 1/2 cup cooked breakfast meat
- I like to mix this up depending on what’s on sale/what I’m feeling. I rotate between bacon (look for organic + sugar-free), ham and breakfast sausage.
- TIP: If cooking bacon, make less of a mess and use of an already heated oven by oven-baking it instead of frying.
- 2 tablespoons coconut milk (or heavy whipping cream)
- 1/2 cup grated raw cheddar cheese
- Sea salt & pepper
- Pre-heat oven to 375 degrees.
- Put the butter in your quiche dish (I use this one, but a standard pie dish would work just fine too) and place in the oven to melt. TIP: to make it easier to put in/take out of the oven, I put my dish on top of a cookie sheet.
- Put frozen hash browns in dish and spread around to evenly distribute and mix in butter. Season with salt and pepper.
- Put dish with hash browns into the oven until slightly browned- typically around 20 minutes.
- Whisk the eggs with milk and salt & pepper. Add the veggies and meat and cheese and stir.
- When potatoes are brown and crispy, take out of the oven and add the egg mixture.
- Put dish back in the oven and cook until the eggs are puffed and set- around 20 minutes.
I’d love to hear your favorite combinations of meat & veggies to put in this! Enjoy!
Sharing another #mealprepmonday recipe for breakfast! This recipe makes two loaf pans, so I’ll keep them in the fridge to last the week. Even though this bread is free of grains or refined sugar, my toddler still loves it and I think you will too.
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (just cinnamon works too if that’s all you have)
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil (or avocado oil)
- 3/4 cup honey (or maple syrup)
- 5 eggs
- 3 cups shredded zucchini (not packed & no need to peel first) – this is typically 2 medium sized zucchini for me
- Preheat the oven to 350 degrees.
- Combine the dry ingredients in a large mixing bowl.
- Mix the eggs.
- Add the eggs, oil and honey to the bowl and mix with spoon until combined.
- Cut the ends off the zucchini and shred using either an electric vegetable shredder, food processor or manually with a large cheese grater.
- Add the zucchini and mix until combined.
- Pour equally divided between 2 greased loaf pans.
- Bake for 40-45 minutes until toothpick comes out clean.