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!
Combine 1 T. melted butter and 1 T. flour in small bowl. Brush onto inside of Bundt cake pan.
Cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.
In a separate bowl combine flour, baking powder and cocoa. Add about half the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
Pour batter into Bundt cake pan. Bake for 1 hour and 15 minutes or until done.
Glaze:
1 cup powdered sugar
3-4 T. buttermilk or whole milk
1/8 tsp. vanilla
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.
Select saute function on Instant Pot and let it heat until it says "HOT".
Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
Make sure beans are completely cooked, then add bacon and serve.
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!!
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
