Whole30 Ketchup

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!

Whole30 Ketchup
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Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Whole30 Ketchup
Print Recipe
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Ingredients
Servings: cup
Instructions
  1. Combine all ingredients together and store in the refrigerator.
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Easy Whole30 Breakfast Sausage

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!

Easy Whole30 Breakfast Sausage
Print Recipe
Servings Prep Time
2 lbs. 20 minutes
Servings Prep Time
2 lbs. 20 minutes
Easy Whole30 Breakfast Sausage
Print Recipe
Servings Prep Time
2 lbs. 20 minutes
Servings Prep Time
2 lbs. 20 minutes
Ingredients
Servings: lbs.
Instructions
  1. If you are using pork shoulder, cut the meat into cubes and grind the meat through a meat grinder. Mine is a KitchenAid attachment.
  2. Place all ingredients in a large bowl and mix very well, using a stand mixer or your hands.
  3. From into patties and fry in a little coconut oil or ghee, if desired, or brown and crumble in a skillet and use in a recipe.
  4. Freezes, well, especially in patties.
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Dump Ranch

This recipe came from www.whole-sisters.com/dump-ranch/cookbook-print/882/

The only change I made to it was to add a little dill.  I was quite impressed with how good it was!

Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. 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.
  2. 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.

 

 

 

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Instant Pot Chicken Tacos

Fast, Easy and Delicious!

Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Taco Seasoning
Servings: servings
Instructions
  1. Put water in bottom of 6 or 8 quart Instant Pot.
  2. Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
  3. Combine seasoning ingredients and add to chicken.
  4. Close and seal lid. Cook on high pressure for 15-20 minutes.
  5. Let pressure naturally release for 10 minutes after cooking is done.
  6. 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.

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Instant Pot Perfect Soft Poached Eggs

I tried many ways of making eggs the way I like them in the Instant Pot before I discovered this method.  I like them with a runny yolk, but a completely cooked white.  This works!

Instant Pot Perfect Soft Poached Eggs
Print Recipe
Servings Prep Time
1 serving 2 minutes
Cook Time Passive Time
2 minutes 2 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time Passive Time
2 minutes 2 minutes
Instant Pot Perfect Soft Poached Eggs
Print Recipe
Servings Prep Time
1 serving 2 minutes
Cook Time Passive Time
2 minutes 2 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time Passive Time
2 minutes 2 minutes
Ingredients
Servings: serving
Instructions
  1. Use just a little butter to grease 2 silicone cups. (You can make more than this if you would like. The time will remain the same.)
  2. Put 1 cup of water in the bottom of your Instant Pot, then put a rack in the pot. Place the silicone cups on top of the rack.
  3. Crack 1 egg in each of the silicone cups. Salt & pepper if desired.
  4. Put on lid, seal and set valve to "sealing". Set time for 2 minutes high pressure by pressing the Manual button, the Pressure Cook button or the Egg button and adjusting the time using the + and - buttons.
  5. When the 2 minutes is up, leave the lid on and let it naturally release pressure for 2 minutes. This works perfect in my 3 quart IP every time! But my 8 quart IP requires 2 1/2 minutes NPR time.
  6. Manually release remaining pressure and remove lid. Use tongs to remove silicone cups from pot and place carefully onto plate.
  7. The eggs should slide right out of the silicone cup onto your plate. Some brands of silicone cups require you to loosen the egg a bit with a spoon.
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Instant Pot Boiled Eggs

These come out perfect and are super easy to peel!

Instant Pot Boiled Eggs
Print Recipe
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Instant Pot Boiled Eggs
Print Recipe
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Ingredients
Servings:
Instructions
  1. Put inner pot into Instant Pot. Pour water into insert. Add steamer rack.
  2. Add eggs directly to steamer rack or put into a steamer basket. Put lid on and set to Sealing mode. Press Egg button or set manually for 4 minutes. This will made medium boiled eggs. If you would like them more or less well done, add or subtract 1 minute and continue.
  3. When timer goes off, let the pressure release naturally for 4 minutes. Then release any remaining pressure manually. After that, put eggs in an ice water bath for 4 minutes.
  4. They are ready to peel and enjoy!
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Instant Pot Carnitas

I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot.  It would take at least 6 hours of cooking time, so I seldom made it, except for parties.  Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!

Instant Pot Carnitas
Print Recipe
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Instant Pot Carnitas
Print Recipe
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
  2. Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
  3. Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
  4. I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!
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Roasted Garlic Paste

Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer?  Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it!  This recipe is a wonderful way to use those bags of garlic.  I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator.  Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making.  It is so easy and very convenient!!!

Roasted Garlic Paste
Print Recipe
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Roasted Garlic Paste
Print Recipe
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Ingredients
Servings: cup paste
Instructions
  1. Preheat oven to 375. Dump some garlic cloves onto a piece of foil.
  2. Coat with oil and season with salt and pepper. Wrap up in foil and place in oven for about 45 minutes, until mostly done.
  3. Unwrap the foil so the top is open and continue to bake another 15 minutes or until the cloves begin to brown slightly.
  4. Remove from oven and mash with fork or potato masher. Cool and store in a sealed jar in refrigerator.
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Beef Stew

This beef stew is thick with a deliciously flavored broth and lots of meat and veggies.  If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan.  If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.

Beef Stew
Print Recipe
Servings Prep Time
6 30 minutes
Cook Time
2 3/4 hours
Servings Prep Time
6 30 minutes
Cook Time
2 3/4 hours
Beef Stew
Print Recipe
Servings Prep Time
6 30 minutes
Cook Time
2 3/4 hours
Servings Prep Time
6 30 minutes
Cook Time
2 3/4 hours
Ingredients
Servings:
Instructions
  1. Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
  2. Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
  3. Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
  4. Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
  5. Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
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Chili Without Beans

I made this to use in a chili cheese dip:  http://www.cherylsrecipes.net/recipe/chili-cheese-dip/

I learned that this is a Texas style chili because it has no beans.  Personally, I prefer my chili with beans, but this works fantastic in this dip!

Chili Without Beans
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Chili Without Beans
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Brown beef with onions, sweet pepper, jalapenos and garlic in the oil. Add remaining ingredients and simmer for a couple of hours. Add water as needed for the consistency that you desire.
  2. Serve with desired condiments: corn chips, cheese, sour cream, green onions, cilantro, etc.
Recipe Notes

If you don't have beef base, just use beef broth in place of the beef base and water.  Just read ingredients first if you have food allergies!

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