Roast Beef Made Easy

roast beef

This crockpot recipe is not only easy but the best way to ensure a perfect roast every time!  Add your favorite veggies to this recipe and make it the perfect addition to any holiday meal.

Ingredients

  • Roast (2-4 lbs)
  • 2 cups broth
  • 1 cup organic vegetable juice
  • 2 Tbsp Tamari or coconut aminos
  • 1 Tbsp Worcestershire sauce
  • ½ c red or Marsala wine (optional)
  • ½ Tbsp sea salt
  • ½ tsp pepper
  • 2 tsp thyme

Directions:

Put all ingredients in a crockpot and cook on low for 8 hours and ENJOY!!

Looking for dessert idea’s?  Click here for our recipe for Chocolate Peppermint Fat Bombs.  You won’t be disappointed!

 

Further Reading

Are you a meat eater? On the paleo diet? Low carb diet? Atkins? A Carnivore?

Before Choosing Your Roast, Consider This.

If you choose to eat meat, there are several things to consider when you weigh your options for the best choice to consume. Click here to read, What Meat Do You Eat?

Know what to look for and what you need to avoid.

Marbled Pumpkin Chocolate Bread

Don’t let the name of this recipe fool you. This marbled pumpkin chocolate bread is moist, dense and decadent and could easily do double duty as a dessert!

~8 mini or 1 large loaf pan

Ingredients:

Wet

• 300g pumpkin puree (homemade or store-bought but NOT pumpkin pie mix) – I used butternut squash puree
• 50g raw honey
• 125ml soy milk (unsweetened)
• 3 tbsp avocado oil
• 1 tbsp lemon juice
• Vanilla extract

Dry

• 250g flour (100g almond flour (not almond meal) + 150g whole wheat flour)
• 2 tbsp baking powder
• 1 tbsp baking soda
• 2 tbsp pumpkin pie spice (cinnamon, nutmeg, ginger, clove)
• 1 handful raw walnuts

Chocolate layer:

• 3 tbsp warm water
• 3 tbsp cocoa powder (raw unsweetened)
• 1 handful dark chocolate chips

Directions:

1. Preheat the oven to 365°F

2. In a bowl combine all the wet ingredients and mix well

3. In another bowl combine all the dry ingredients. Add to the wet and mix until combined.

4. Divide the batter into equal parts in the 2 bowls

5. To one bowl add the cocoa powder and water and mix in.

6. To the other one, add the walnuts and mix.

7. Spoon the plain batter and chocolate batter alternately into the prepared loaf pan.

8. Swirl the batters together with a knife

9. Sprinkle chocolate chips or nuts on top

10. Bake for 50-60 min (or until a toothpick from the center comes out almost clean)

Note: Store well in the fridge up to 5 days

Keto Rice

keto rice

Keto rice is my go-to substitute side dish for any meal in place of;

  • Rice
  • Potatoes
  • ‘Bowl’ meals (in place of the wheat or corn tortillas)
  • ‘Chinese/Japanese’ inspired dishes

It can be used in combination with;

  • Taco or burrito mix
  • Stir fry chicken/beef
  • Steamed seafood & veggie

The possibilities are truly endless. The great thing is you can customize as you wish by adding or removing any items.  For example, I like cabbage better than brussel sprouts.

In order for my keto rice to have detox benefits, all ingredients must be organic or ‘toxin free’.

Luckily, most of these fresh, whole food ingredients have a detoxing effect on the body reducing the body’s toxic burden that interferes with optimal health.

cauliflower rice recipe

Special Notes:

*You can skip most of the prep with a food processor – I just throw it all in.

cauliflower rice

Ingredients

  • 24 ounces cauliflower florets (about ½ head)*
  • 6 ounces broccoli florets/1 broccoli stalk (I do stem as well)*
  • 1 – 1 inch slice of purple cabbage and/or 1 cup Brussel sprouts, (shredded)*
  • 1 Tbsp fresh ginger (grated)*
  • 3 garlic cloves (minced)*
  • 1 small bok choy*
  • 2 celery stalks, (diced)*
  • 1 red onion (diced)*
  • 2 carrots (grated)*
  • 2 green onions, (chopped)*
  • 1 Tsp black sesame seeds
  • 2 Tbsp coconut amino (or more – sweet, teriyaki like)
  • 1 Tbsp fresh grated turmeric (or powder)
  • 4 Tbsp coconut or avocado oil, divided
  • 2 large pastured eggs, beaten
cauliflower rice

Directions

  1. To make cauliflower rice, first start by pulsing cauliflower in a food processor until it takes on a rice-like form and then set aside.
  2. Next, add all other remaining veggie ingredients (in the first section) into processor and pulse until you get it to your desired size, then add to the bowl of cauliflower rice.
  3. In a small bowl, whisk coconut amino, ginger, turmeric, and 1 tbsp coconut oil.
  4. Next, heat 1 Tbsp coconut/avocado oil in a large wok or skillet over low heat. Add eggs and scramble until cooked to desired consistency then set aside.
  5. Heat 3 Tbsp coconut/avocado oil and add the veggie mix. Cook 6-8 minutes.
  6. Lastly, add the coconut amino mix and eggs. Stir constantly for another 2-3 minutes and enjoy!

This dish is best served immediately however you can place individual servings into a glass storage container or even freeze for future meal prep (ie: lunches or breakfast)

Vegan Tomato Soup

vegan tomato soup

There is something so addictive about this classic vegan tomato soup recipe. Who can deny being in love with a piping hot cup of tomato soup especially now that we are approaching autumn! Maybe it is because we all have some fond childhood memories associated with it: slowly sipping from mugs, cozy family meals, lots of heartwarming conversation, and unapologetic bonding with family members, all the while enjoying this hearty soup.

Now, that we are already through the first half of this really terrible year, how about using this quarantine to strengthen bonds with our family members in an old- fashioned way… over hot tomato soup!

Here is a very easy and quick tomato soup recipe that you will definitely enjoy with your loved ones. It is quite filling, and if served with a nice salad and flavored toasted bread, your light dinner meal is pretty much sorted. So, here’s wishing happy cooking to you all!

You Will Need:

  • A hand blender
  • A pan (use a non-stick pan, it will make your life easier)

Ingredients:

  • 4 large red ripe tomatoes, roughly chopped
  • 1 large red onion, peeled and roughly chopped
  • 3 large cloves garlic, peeled and sliced
  • 2 bay leaf
  • 1½ tablespoons unsalted vegan butter
  • 1 teaspoon sugar
  • Salt, to taste
  • Black pepper powder, to taste
  • 3 cups water
homemade tomato soup

Directions For Vegan Tomato Soup:

  1. Add half of the butter in a nonstick pan. Heat it until it starts to melt.
  2. Add bay leaf and onion into the melted butter.
  3. Cook it on low heat until onions are pale pink in color.
  4. Stir in garlic and tomatoes. Cover and cook it all until tomatoes are a bit soft.
  5. Pour water into the pan and let the soup boil until it is slightly thick in consistency.
  6. Add sugar, salt, and mix it well.
  7. Turn off the heat and let the soup cool a bit. Remove the bay leaf.
  8. Now, use a hand blender to blend the soup into a smooth consistency.
  9. You can either strain the soup or enjoy it as such, depending upon your preference.
  10. Adjust the seasonings and add black pepper powder to it.
  11. Give the soup another boil, add the remaining butter to the soup, and enjoy it hot!

Super Food: Tomatoes lower risks for cancer & heart attacks

Did You Know??

Tomatoes are more beneficial for your health when they are processed vs fresh?  That’s right! According to a second study;

“…lycopene from tomato paste is better absorbed by the body than lycopene from fresh tomatoes, suggesting that processed tomato products-such as tomato paste, tomato sauce and ketchup-are a better source of this antioxidant.”

Why Is This Important? Click here to find out why you should be adding antioxidants to your diet.

Instant Pot Vegetarian Chili

instant pot vegetarian chili

My instant pot vegetarian chili with it’s special ‘secret ingredient’ is exactly the type of comfort food your company will be craving this holiday season.

Did You Know?

According to Dr. Axe there are many benefits of kidney beans nutrition including;

  • Lowers Cholesterol and Reduces Heart Disease Risk
  • Controls Blood Sugar
  • Combats Diabetes
  • Helps Treat and Prevent Certain Cancers
  • Aids in Weight loss
dark chocolcate chili

Ingredients

  • 1 tinned tomato (400g)
  • 1 tin of Chickpeas (400g)
  • Approximately 6 Mixed chillies (depending on your tolerance, I like it mild and I use a mix of Ancho Chillies and Red chillies, with some green chillies) chopped finely and deseeded
  • 1 tin of kidney beans (400g)
  • 1 tin of Butter beans (400g)
  • Table spoon of tomato paste
  • 1 onion chopped finely
  • 1 cube of vegetable stock
  • Olive oil
  • 1 square of good dark chocolate
  • 1 coffee espresso shot (50 ml)
  • Wraps
  • Rice (cauliflower rice prefereed)
  • Grated Cheese
  • Guacamole, sour cream or mayonnaise depending on preference

Options For Non-Vegitarians

  • Add a sausage of chorizo
  • Substitute vegetable broth for chicken broth

Directions

  1. Chop the onions and chillies so they are chopped finely.
  2. Pour approximately a table spoon of olive oil into a casserole pot that has a lid and place this onto a medium heat
  3. Cook the onions for 10 minutes, or until the onions are soft
  4. Next, add the chillies and fry for 5 minutes
  5. Add the tomato paste, and make sure the onions and chillies are mixed well in the paste
  6. Add the tinned tomatoes and the cube of stock. You can add 50 ml of water to this to ensure that the chilli doesn’t become too thick
  7. Rinse the beans under cold water
  8. Add the beans to the casserole pot and increase the heat to just boiling, and then reduce to a simmer
  9. Place the lid on and let that simmer for about an hour or until the chilli has reduced/thickened
  10. After an hour, add the chocolate square and espresso coffee to the chilli.
  11. stir and serve with grated cheese, and assortment of sides. This chilli goes well with Mexican rice and good corn soft tortillas.

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

These amazing almond flour chocolate chip cookies are;

They truly are the perfect treat for both your taste buds and your friends and family. Serve these almond flour chocolate chip cookies at your next gathering and see for yourself.

coconut oil

Did you know?

Coconut oil is made from pressing copra of fresh coconut meat.  To make this oil, you can use both wet and dry methods.  The milk and oil from the coconut are pressed, and then the oil is removed.  At room temperatures, coconut oil has a firm texture because the saturated fats in the oil are made of smaller molecules.

Coconut oil has several health benefits and is recognized as having antibiotic, anti-microbial, and anti-viral benefits.  Click here to read, “Coconut Oil – Secret To Losing Weight & Preventing Diabetes” to learn more!

Ingredients

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine all dry ingredients into a mixing bowl followed by wet ingredients.
  3. Stir until well combined, then add chopped chocolate.
  4. Set batter in the fridge for 1 hour to allow flour to fully absorb coconut oil.
  5. Bake for 10-12 minutes.
  6. ENJOY!

Keto Cauliflower Patties

keto cauliflower

This recipe for keto cauliflower patties with feta cheese is a family favorite of mine. The simple and clean ingredients were carefully selected in order to get the most out of this dish. But be prepared to share your keto cauliflower patty recipe after the meal because everyone is going to want it!

Ingredients:

  • 1 tbsp mix of seeds (sunflower, pumpkin, sesame, chia, etc.)
  • 1 tbsp baking powder
  • 2 tbsp coconut flour
  • 1 cup feta cheese in chunks
  • 1 tsp garlic powder
  • 2 cups cooked cauliflower florets, finely chopped
  • 1 tsp paprika
  • 1 tsp onion powder
  • An organic egg

Click here to read, “Do I Always Have To Buy Organic?”

cauliflower

Instructions:

  1. To cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for 4 to 5 minutes or until tender but not mushy. Then drain well and dry on paper towel. Next, using a knife, finely chop and set 2 cups aside.
  2. Preheat oven to 400°F.  Grease a nonstick cookie sheet with coconut oil.
  3. In a medium bowl, combine all of the ingredients and add the cauliflower.
  4. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 25-30 minutes or until golden.

Serve with a soup or salad.

keto cauliflower

Salted Cashew Butter & Dark Chocolate Stuffed Dates

simple dessert recipes

Looking for simple dessert recipes?  This salted cashew butter and dark chocolate stuffed dates recipe has it all! Just a handful of easy to find ingredients and your on your way to enjoying this healthy delectable dessert.

Did You Know?

Eating just 3 dates per day can;

  • Boost energy
  • Improve digestion
  • Increase iron levels
  • Improve heart health
  • Relieve allergies

This is due their anti-tumor, anti-inflammatory and antioxidant properties.  Want to learn more about this super food?  Click here to read, “13 Proven Health Benefits Of Dates”.

For more information about antioxidants and their importance, click here to read, “Antioxidants – Can They Be Boosted With Chiropractic Care ?”

Ingredients:

  • Medjool dates
  • Dark chocolate
  • Organic cashew butter OR almond butter
  • Himalayan sea salt

Directions:

First, split open a fresh date.  Next, remove the seed and fill it with

  • Nut butter
  • Shaved dark chocolate
  • Pinch of sea salt!

Lastly, ENJOY!

Want more simple dessert recipes?  Click here to check out this recipe for homemade chocolate clusters!

Chocolate Chip & Banana Muffin Recipe

banana muffin recipe

Looking for the perfect on the go snack that can satisfy the whole family?  This chocolate chip and banana muffin recipe certainly delivers!  Put your own spin on this recipe by adding additional ingredients such as shredded coconut, walnuts, cinnamon or perhaps all three.

Ingredients For Chocolate Chip & Banana Muffins:

  • 1 1/2 cups of flour OR rolled oat flour
  • 1 tsp baking soda
  • 2 tbsp almond milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3 mashed bananas
  • 3/4 cup organic real maple syrup
  • 1/3 cup melted coconut oil
  • 1/2 cup of sugar free chocolate chips

Chocolate Chip & Banana Muffin Recipe Instructions:

  1. Preheat your oven to 325 and prep muffin pans
  2. In a medium bowl, sift together your flour, baking soda, baking powder, and salt. Set this bowl aside.
  3. In a smaller bowl, mix together your eggs and almond milk.
  4. Now, in a large mixing bowl, cream together the bananas, maple syrup, and coconut oil.
  5. Mix in the egg alternative from the small bowl from the 4th step above.
  6. Slowly fold in the flour mixture from the first bowl and the sugar free chocolate chips
  7. You can top your muffins with anything you like!  I added Cinnamon, chocolate chips and coconut shreds to add some extra zing to my banana muffin recipe.
  8. Cook time: 12-15 minutes

If you enjoyed this recipe, click here to try my Dessert Recipe for Paleo Friendly Chocolate Coconut Bars.  What is Paleo?  Click here to read Paleo diet: What is it and why is it so popular?

Chocolate Bread/Cake Recipe

chocolate bread/cake recipe

Tired of banana bread?  Try this delicious and easy chocolate bread/cake recipe made with almond flour, cocoa and raw honey.  It will satisfy your sweet tooth but won’t last long!

If you want a vegan version, replace the eggs with “flax or chia eggs”  What exactly is flax or chai eggs?  Click here to find out!

Ingredients – What You Will Need:

  • 185g almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup tapioca flour
  • 1 1/2 tsp baking soda
  • 1/4 cup avocado oil
  • 3 Tbsp raw honey
  • 1 tsp vanilla extract
  • 3 organic eggs
  • 2 Tbsp unsweetened almond milk (or dairy-free milk)
  • 2 handfuls dark chocolate chunks + 1 handful for topping

Instructions – How To Get Started:

1. Preheat oven to 350ºF
2. In a bowl add almond flour, cocoa powder, tapioca flour and baking soda
3. In an another bowl whisk together eggs, oil, raw honey and vanilla extract. Pour dry ingredients into the bowl with wet ingredients, using spatula to stir and add the 2 tablespoons of milk to fully combined.
4. Add the dark chocolate chunks and stir. The batter should be thick and wet. Pour batter into a loaf pan.
5. Add some chunks for topping.
6. Bake chocolate bread for 30 min.
7. Let it cool in pan for 15 minutes.
8. Enjoy!

If you liked my chocolate bread/cake recipe, click her for my Homemade Chocolate Clusters or click here for my Healthy Chocolate Truffles!