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.
It’s almost 2019! My daughter is almost 2… so hard to believe! This year has been spent finding balance with being a mom and wife, working, caring for others and refocusing on my own health. I recently made some big changes to my diet and fitness routine and lost quite a few pounds and inches… I’ll be sharing more about that soon!
I like to do a recap each year with a list of all my posts to share with anyone who missed them. Here it goes:
The most popular reader post this year was: What the Bible Says About Essential Oils
For New/Expecting Parents:
Health Stories: Navigating health stuff can be challenging, and dealing with chronic or unknown/undiagnosed illness feels isolating. Last year, I started sharing health stories, which I hope make you feel encouraged and less alone. I would love to continue this series next year, so please let me know if you have a story to share (anonymously or not).
Wishing you a healthy & hopeful new year! May the Lord bless you abundantly!
*Photograph by Jessica Doffing Photography
Today I’m sharing an easy recipe that’s perfect as a Thanksgiving side!
Craving mashed potatoes but trying to stay low-carb? I’ve got a seriously great alternative for you… mashed parsnips and turnips. If you are like me and can’t stomach the typical replacement, cauliflower (cruciferous veggies don’t agree with me), this is another option to try.
- 1 pound organic parsnips
- 1 pound organic turnips
- 1 teaspoon pink Himalayan salt
- pinch of pepper
- pinch of garlic powder
- 3 tablespoons grass-fed butter
- 3 tablespoons full-fat coconut milk or heavy cream
- Peel the parsnips and turnips and roughly chop into 1-2 inch pieces (for faster boiling & easy blending).
- Put in a pot of water and bring to a boil.
- Boil for around 15 minutes or until tender (stab with a fork).
- Pour into a colander to drain the water and then put the veggies in a large food processor.
- Add the other ingredients (butter should melt quickly with the hot veggies) and blend until smooth, stopping to stir for better blending as needed.
I was shocked at how well this matches the texture of mashed potatoes. Since they are root vegetables, it has a very similar mild, starchy flavor to satisfy those cravings; it is just slightly sweeter. I hope you enjoy this super easy recipe!
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!