I have a special recipe to share with you all today! This past weekend I invited my mom over for a special Sunday dinner. I love having family over and preparing a tasty dish for them. So today I am sharing my Mozzarella Stuffed Meatballs recipe with my loyal readers. This recipe is a family favorite and this meal will surely fill you up! These meatballs are stuffed with oozy mozzarella cheese pearls and they are mighty huge meatballs!
Today I would love to share my experience with you that I recently had with my new blender in this MengK blender review. This blender is quite simple to use and it is built like a professional blender. When I received my blender I was astonished by how professional the model looked and I was excited to give it a whirl with a dragon fruit smoothie bowl recipe. My hopes for this blender were that it would be capable of blending up frozen fruit because I am a huge smoothie fan and every blender I have ever owned prior was a big letdown to me. Keep reading this MengK blender review to find out how it performed in my test.
I am just going to come out and say it... this is some thick ass sauce right here y'all! This sauce is nowhere near being skimpy and naked. We got it all going on over here with grass-fed ground beef, ground Italian sausage, three colors of bell peppers, oodles of minced garlic, half an onion, and a whole lot of basil and oregano! How does that sound? Keep reading to find out how I made this set-it-and-forget-it sauce.
I think you are all going to fall in love with this simple and easy slow-cooker paleo root vegetable pot roast recipe! This is pure comfort food right over here! This dish was created with a chuck roast, carrots, parsnips, and one really huge turnip! This paleo pot roast gets its fabulous flavor from one of my favorite seasonings, Herbs de Provence. Not only is this meal pure comfort food on a plate, but this paleo & gluten-free dinner is simple to create at home.
First things first though. Let’s discuss this Root Vegetable Pot Roast from the beginning. The meat is the highlight of the meal after all. The first thing I do for a slow-cooker roast is salt and pepper that slab of meat, throw it on a hot saute pan with olive oil, let it sizzle and brown. When you brown your meat you lock in the juice of the meat and your meat will be so tender when dinner time rolls around. I used a small 2 pound roast for this recipe but I believe you could use any chuck roast up to three pounds. If you are looking for a great deal on a chuck roast, I have had great success with shopping at Kroger.
If you are not a fan of garlic it might just be time to walk away from this post. Today I will tell you how I created a Garlicky Greek Caulipower Pizza using a blank Caulipower crust and some Primal Kitchen Greek Vinaigrette. You can adjust this recipe to your taste with the garlic but the amount that is noted in here is for garlic lovers only. This is, believe it or not, my first time ever having a Greek pizza. I love Greek food so I kind of had an idea in my mind that everything would turn out wonderful to me. Guess what? I nailed it and that is why I am sharing this recipe to you for my Greek Caulipower Pizza! This pizza does not contain any meat so it a vegetarian pizza and would be perfect for any veggie lover.
It might just be your lucky day on this Tried It Out Tuesday because today I am sharing yet another no-bake energy balls recipe with you. This week I tried out a new nut butter and this one was from Betsy’s Best. The star of the show in this gluten-free, vegan recipe was Betsy’s Best Toasted Coconut Cashew Butter. Now you can actually use the nut butter of your choice in this simple and easy no-bake energy ball recipe BUT if you want maximum flavor potential in these balls, you are going to want to give this nut butter a big whirl! Trust me on this, folks! Betsy’s Best Toasted Coconut Cashew Butter gives these energy balls a flavor explosion of coconutty goodness!
Let’s kick things off here by just admitting that I feel so very blessed to live in close proximity to Nino Salvaggio in St. Clair Shores. I have been visiting Nino Salvaggio’s for as long as I can remember. My mom used to go shopping here all the time and my mind was always blown by the beautiful, colorful fruit and vegetable displays there. It is sort of like a work of art… an installation of the prettiest produce your eyes have seen. Nino Salvaggio takes pride in the products that they sell, and it shows! This store is absolutely stunning and you can see that they pay attention to detail.
I have a feeling that my readers will love this Oatmeal Chocolate Chip Energy Balls recipe that I am sharing with you today! Bet you can’t eat just one of these. I will admit that I probably had too many but they were so dang good I couldn’t stop popping these energy balls in my mouth! If you are looking for a delicious gluten-free snack then look no further. I have you covered with this energy ball recipe!
Products used to make Oatmeal Chocolate Chip Energy Balls
Looking for a fantastic bowl of chili to warm you up on a cold winter day? This Bison Chili recipe is perfect for those days when you just need a big bowl of comfort food. The bison chili recipe that I am sharing with you today features my favorite go-to seasoning by Paleo Powder. This bison chili is also chock full of beans and bell peppers. I used three different types of beans in this chili and I also used three different colors of bell peppers. This bison chili recipe is for your slow-cooker. You allow it to simmer all day and then when dinner-time rolls around you will have a big bowl of warm, hearty chili awaiting for you. This is a simple and easy recipe and it will be in regular rotation in your kitchen.
Today I am sharing with you a recipe that I recently came up with for a paleo, vegan, no-bake cranberry cheesecake. This gluten-free (and no refined sugars) recipe features my homemade cranberry sauce as the star of the show. I just recently posted the recipe for my paleo cranberry sauce on my blog and I used those cranberries to come up with this holiday dessert. This faux cheesecake is not only scrumptious and delicious but you can enjoy this cheesecake without all of the guilt! If you like a dessert that is a bit on the tart side then this cheesecake might just be for you.
Looking for a delicious and nutritious bowl of chili to warm you up on a cold fall or winter day? Look no further than to this mouth-watering bowl of white chicken chili made with Kettle & Fire Chicken Bone Broth and Paleo Powder Pink seasoning. This recipe that I came up with turned out simply fabulous and that is why I am sharing it with you today. My little family of 3 joined the Clean Bowl Club and even got up for seconds... that's just how great it is!
THIS GIVEAWAY HAS CONCLUDED. Thank you all for your participation. More giveaways soon!
I would love to wish all of my readers happy holidays and a huge thank you to all who take a moment out of their day to read my blog. I just recently hit the 6-month mark of blogging so YIPPEE and HOORAY! As a thank you I would love to gift one person ten pieces of gluten-free, organic chocolate from a wide variety of different brands. I am hosting this chocolate giveaway as a thank you to my loyal readers that have followed along on my blogging journey.
This recipe is for goulash made with ground Italian sausage and gluten-free Banza chickpea pasta. I know goulash is typically made with ground beef... I am fully aware. There are no rules when it comes to cooking. You can just make things up as you go along and do your own twist on a traditional recipe. That is exactly what I did here.
I think that it is a universal idea that raw cookie dough is the bomb! When I was a little girl and my mom whipped up a batch of cookies I always had to have a taste of the cookie dough on the spatula. I would give it a good lick and the taste of raw cookie dough is pure, straight up comfort food! Am I right?
Raw cookie dough almost always has eggs in it, and let’s face it… raw eggs can get you sick with salmonella nowadays and that is the last thing in the world that anyone needs. This recipe is perfect for those that admire that taste of raw cookie dough. If you don’t feel like creating an entire cheesecake with this recipe, go ahead and just create the filling and indulge in that with a spoon or use something to dip in it. The filling on its own makes a great dip!
Creating the Chocolate Chip Cookie Dough Cheesecake
This cheesecake has a very rich taste thanks to the 4th & Heart ghee that I used. If you are able to get hour hands on the 4th & Heart vanilla ghee I am sure that would be fantastic in this recipe as well. In my cheesecakes, I always go with coconut oil but for this one, I swapped that out for ghee since chocolate chip cookies are full of butter. The ghee turned out the be a wise choice. When I took that first bite of this cheesecake I knew that using ghee in this recipe was a smart decision. I used coconut oil a couple months ago to make a cookie dough cheesecake, and while it was delicious this recipe with the ghee knocked it out of the park!
It may seem as though this recipe has a lot of ingredients. If you have a well-stocked pantry, chances are you already have most of the items on the ingredient list. There are also some kitchen items, such as a good-sized food processor, that you will need. A springform pan is essential as well in order to create a cheesecake. A standard 8-inch size will do. If you use anything larger you will have to increase the amount of the ingredients in the chocolate ganache topping.
Chocolate Chip Cookie Dough Cheesecake crust
The first step of this recipe is to create the crust of the cheesecake. For the crust of this cookie dough cheesecake, I used a mix of Medjool dates, raw almonds, almond flour, finely shredded coconut, maple syrup, cacao powder, ghee, and some pure vanilla extract. This results in a chocolatey crust due to the added cacao powder. If you do not want a chocolate crust, simply just omit the cacao powder. The crust is gluten and grain-free. The crust has a nutty texture (from the almonds) and the perfect amount of chocolate flavor.
Chocolate Chip Cookie Dough Cheesecake filling
The filling is composed of raw cashews, almond flour, coconut flour, ghee, maple syrup, lemon juice, coconut sugar, and vegan dark chocolate chips. This is the part of cheesecake that is all about that edible cookie dough flavor. The soaked cashews mixed with that little bit of lemon juice, believe it or not, are going to imitate a cheesecake. This type of formula with the cashews and lemon juice is very versatile and you can totally get creative here with your non-dairy, vegan cheesecake. I posted some other recipes for cheesecakes at the bottom of this post.
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Chocolate Chip Cookie Dough Cheesecake topping
For this Chocolate Chip Cookie Dough Cheesecake, we are going to top it off with a simple chocolate ganache that is only 2 ingredients: vegan dark chocolate chips (from Enjoy Life Foods) and just a dab of coconut oil to smooth it all out. This is my daughter’s favorite part of any cheesecake that I create. Gee, I wonder why? Could it be because she is a chocolate lover like myself? This is the first part that she always goes for when I cut her a slice.
Ever have the Thai version of drunken noodle? I have and it is hands down one of my all-time favorite Thai dishes. If you love that version of drunken noodle then I am confident that you will love this Italian Drunken Noodles recipe I am sharing today! Italian drunken noodles is a family fave and for good reason~ it is a unique dish with an exciting flavor profile thanks to the white wine and fresh basil. It combines delicious pappardelle egg noodle pasta with ground Italian sausage and three colors of thinly sliced bell peppers. And oh yes, you gotta have that white wine in there. Chardonnay is an essential and key ingredient. How else would your noodles get drunk?