Flourless Zucchini Brownies (Paleo, Reined Sugar Free,)

Flourless Zucchini Brownies

I’ve been making these flourless zucchini brownies for years, and I’ve have finally perfected it! It’s the perfect, not indulgent, indulgence. The zucchini acts as a binder, so there is no flour required, this makes it gluten-free and paleo. Instead of real butter, I use almond butter for the fat, and maple syrup to sweeten it naturally. These two things make the recipe vegan and refined sugar and dairy-free. Especially now I feel, we are all looking for ways to bake traditional treats, without alot of the excess sugar and fats. This is the perfect recipe to curb that sweet tooth without overdoing it! Happy quarantine baking yall!

Current Updates

It’s Friday! Usually this would be cause for celebration. But today I guess it doesn’t really matter. I’ve been doing these little updates about Coronavirus, since we’ve been in lockdown. Right now, we are on Day 12 since the NY “on pause,” as they are now calling it, began. I’ve been keeping busy trying to cook and bake as much as possible to keep my sanity. One of my friends and I have started working out via Facetime every day at the same time to keep some sort of consistency. If you have a workout buddy, I highly recommend this. Keeping the same time frame every day is very effective at keeping us consistent. Other than that, there is nothing new to report. I hope that all of you are staying safe and, more importantly, staying home, so we call get out of this as soon as possible!

fudgy paleo brownies stacked

Zucchini Never Looked So Good

If you follow my blog at all, you know I LOVE sneaking veggies into all sorts of things, and these flourless zucchini brownies might be the best way yet! Because, if I can add fruits or vegetables to dessert even better. My Gluten-Free Banana Donuts are a perfect example, or my Cauliflower Fried Rice that swaps out regular rice for the one of most versatile vegetables, cauliflower. Most Americans don’t get nearly the amount of recommended fruits and vegetables, so why not try and add them any way we can? The zucchini is the star of this dish, and it serves several purposes. Firstly, it acts as the binder, so it eliminates flour. All my recipes are gluten-free, so that’s important for me when baking to find replacements for traditional flour. Secondly, the zucchini adds an INSANE amount of moisture to this dish. It keeps them so fudgy and fluffy. I’m talking melt in your mouth good. The best part? You can’t taste it all! Zucchini has a pretty neutral taste, and since chocolate is the dominant flavor, it does a great job covering up any squash taste.

flourless zucchini brownies with chocolate chips

Tips Recs & Swaps

  • Zucchini – I highly recommend after you shred your zucchini, you take a paper towel and get rid of some of the extra moisture. You don’t need to go crazy like you do in some other recipes, but you want to remove a little bit.
  • Chocolate – Make sure if you want this recipe to be dairy-free or vegan you use vegan or dairy-free chocolate, everything else will be the same. I melt in the microwave, 30 seconds intervals, stirring each time to prevent any burning. This process usually takes about one and a half to two minutes.
  • Maple Syrup – You can swap out for honey, keep in mind it will no longer be vegan. 
  • Egg- For vegan, can sub a flax egg – 2 tablespoons flaxseed mixed with 2 tablespoons water and let sit in the fridge for 15 minutes.

Fudgy Flourless Zucchini Brownies

You'll never guess the main ingredient to these fudgy brownies is zucchini!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: Brownies
Keyword: almond butter, brownies, flourless, healthy dessert, paleo
Servings: 12 Brownies

Ingredients

  • 2 Medium Zucchini Shredded
  • 1 Egg Sub flax egg for vegan – See tips and recs above
  • 1 Cup Almond Butter
  • 1/3 Cup Maple Syrup Can use honey
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Cup Chocolate Melted Can use milk, semi sweet, or dark depending on preference.

Instructions

  • Preheat oven to 350 degress. Grease 9×9 Baking pan; set aside
  • In a large mixing bowl combine all ingredients. Mix until well combined. Transfer to prepared pan.
  • Bake 35-40 Minutes. A knife tip or toothpick should be able to be inserted and come out clean. When finished, let cool. Cut into squares and serve πŸ™‚

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Cilantro Lime Rice

Cilantro Lime Rice

This Cilantro Lime Rice recipe is the perfect way to brighten up plain boring rice. While, I typically don’t eat regular rice, I usually opt for lower carb options, like cauliflower rice, sometimes I just want some healthy carbs! . Honestly, as a result of everything going on, I started incorporating some healthier carbs from pantry staple items that I maybe wouldn’t have a few weeks ago. However, I always make sure I add fresh ingredients when possible. It’s amazing what a handful of fresh herbs will do to a dish πŸ™‚

Cilantr-Oh My God This Is So Easy & Delicious

When I say EASY, I mean easy! Herbs, butter, lime. That’s it! Could it be any simpler? I don’t think so! The best thing about how this recipe is how simple it is. I used boil in a bag rice, and as a result the whole dish went from box to table in 10 minutes! Rice can be so boring, but not this one. Even though this recipe cooks quickly, it manages to be packed with tons of flavor!

cilantro lime rice

Current Update

Today has been 22 days since I’ve home from work, and 13 days since all of NYS has been put “on pause” as we are now calling it. It’s such a weird time, today is Saturday, but that means nothing at all anymore! Lately, it feels like every time I talk to someone, I find about someone getting laid off, or someone losing a loved one to COVID-19. I am my absolute best to stay positive and grateful that our situation is better than so many others out there. My new goals for this week are 45 minutes of cardio and 45 minutes of yoga a day. I’d love to hear in the comments what you are trying to accomplish with all your free time.

When my company shut down, they were kind enough to pay us all through the end of the month. However, yesterday I had to file for unemployment. Although it took me 2 hours to register for unemployment, I was thankful. Of eight coworkers who needed to file, I was the only one who got through because the site was crashing. Scary times ahead! I hope all of you are reading this are in a better situation and can find the silver lining no matter how difficult that might feel right now.

Tips, Recs, Swaps

  • Rice – You can use cauliflower rice for a low carb option if you’d like, everything will be the same. You can also use white or brown rice. It will not affect the recipe, whatever rice you choose.
  • Try adding a little lime zest to enhance the flavor!
  • Don’t have cilantro? This recipe can also be made with fresh parsley although it will have a slightly different flavor, it’s delicious none the less!
  • Limes are ideal, but you could use lemon to brighten it up in a pinch.
  • If you’re not dairy-free, try a little sprinkle of parmesan cheese on top!
steak and rice bowl and veggies

Easiest Cilantro Lime Rice

A fresh take on a pantry staple ingredient we all love. The fresh herbs and lime really bring this simple dish to a whole new level.
Prep Time2 mins
Cook Time0 mins
Course: Side Dish
Cuisine: American
Keyword: cilantro, lime, pantry staple, rice
Servings: 2 Cups

Ingredients

  • 2 Cups Cooked Rice
  • 1 Tablespoon Butter or ghee
  • 1 Handful finely chopped cilantro
  • 1 Juice from fresh squeezed lime Can add the zest as well

Instructions

  • Finely chop cilantro. Add all ingredients to rice, with generous amounts of salt and pepper. If rice is not warm, melt butter first.
  • Serve. Great as a side dish or base of a bowl. Can add some chicken and veggies and make it a complete meal!

Enjoyed Easiest Cilantro Lime Rice?

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Flourless Zucchini Brownies (Paleo, Reined Sugar Free,)

Flourless Zucchini Brownies

I’ve been making these flourless zucchini brownies for years, and I’ve have finally perfected it! It’s the perfect, not indulgent, indulgence. The zucchini acts as a binder, so there is no flour required, this makes it gluten-free and paleo. Instead of real butter, I use almond butter for the fat, and maple syrup to sweeten it naturally. These two things make the recipe vegan and refined sugar and dairy-free. Especially now I feel, we are all looking for ways to bake traditional treats, without alot of the excess sugar and fats. This is the perfect recipe to curb that sweet tooth without overdoing it! Happy quarantine baking yall!

Current Updates

It’s Friday! Usually this would be cause for celebration. But today I guess it doesn’t really matter. I’ve been doing these little updates about Coronavirus, since we’ve been in lockdown. Right now, we are on Day 12 since the NY “on pause,” as they are now calling it, began. I’ve been keeping busy trying to cook and bake as much as possible to keep my sanity. One of my friends and I have started working out via Facetime every day at the same time to keep some sort of consistency. If you have a workout buddy, I highly recommend this. Keeping the same time frame every day is very effective at keeping us consistent. Other than that, there is nothing new to report. I hope that all of you are staying safe and, more importantly, staying home, so we call get out of this as soon as possible!

fudgy paleo brownies stacked

Zucchini Never Looked So Good

If you follow my blog at all, you know I LOVE sneaking veggies into all sorts of things, and these flourless zucchini brownies might be the best way yet! Because, if I can add fruits or vegetables to dessert even better. My Gluten-Free Banana Donuts are a perfect example, or my Cauliflower Fried Rice that swaps out regular rice for the one of most versatile vegetables, cauliflower. Most Americans don’t get nearly the amount of recommended fruits and vegetables, so why not try and add them any way we can? The zucchini is the star of this dish, and it serves several purposes. Firstly, it acts as the binder, so it eliminates flour. All my recipes are gluten-free, so that’s important for me when baking to find replacements for traditional flour. Secondly, the zucchini adds an INSANE amount of moisture to this dish. It keeps them so fudgy and fluffy. I’m talking melt in your mouth good. The best part? You can’t taste it all! Zucchini has a pretty neutral taste, and since chocolate is the dominant flavor, it does a great job covering up any squash taste.

flourless zucchini brownies with chocolate chips

Tips Recs & Swaps

  • Zucchini – I highly recommend after you shred your zucchini, you take a paper towel and get rid of some of the extra moisture. You don’t need to go crazy like you do in some other recipes, but you want to remove a little bit.
  • Chocolate – Make sure if you want this recipe to be dairy-free or vegan you use vegan or dairy-free chocolate, everything else will be the same. I melt in the microwave, 30 seconds intervals, stirring each time to prevent any burning. This process usually takes about one and a half to two minutes.
  • Maple Syrup – You can swap out for honey, keep in mind it will no longer be vegan. 
  • Egg- For vegan, can sub a flax egg – 2 tablespoons flaxseed mixed with 2 tablespoons water and let sit in the fridge for 15 minutes.

Fudgy Flourless Zucchini Brownies

You'll never guess the main ingredient to these fudgy brownies is zucchini!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: Brownies
Keyword: almond butter, brownies, flourless, healthy dessert, paleo
Servings: 12 Brownies

Ingredients

  • 2 Medium Zucchini Shredded
  • 1 Egg Sub flax egg for vegan – See tips and recs above
  • 1 Cup Almond Butter
  • 1/3 Cup Maple Syrup Can use honey
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Cup Chocolate Melted Can use milk, semi sweet, or dark depending on preference.

Instructions

  • Preheat oven to 350 degress. Grease 9×9 Baking pan; set aside
  • In a large mixing bowl combine all ingredients. Mix until well combined. Transfer to prepared pan.
  • Bake 35-40 Minutes. A knife tip or toothpick should be able to be inserted and come out clean. When finished, let cool. Cut into squares and serve πŸ™‚

Enjoyed Flourless Zucchini Brownies?

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Cauliflower Fried Rice with Chicken (Keto, Paleo, Whole 30)

Cauliflower Fried Rice with Chicken

Cauliflower fried rice with chicken is the keto friendly/low carb version of the fried rice we love! It might be low on carbs, however this recipe is not low on flavor. In addition to being keto/low carb, like all the recipes on my site, it’s gluten-free as well! I gave plenty of substitutions in the “tips, recs & subs” section below so you can work with what you have on hand.

cauliflower fried rice chicken veggies carrots peas

Current Updates

Another post, and another day in isolation. I’ve been keeping you guys updated with short little comments about what is going on here in NYC during the Coronavirus pandemic. Dave and I have been doing our best to stay inside, and I’m not going to lie, it’s pretty tough. We’re both very social people, so it’s quite challenging to stay in and have nothing planned. However, with all the time that I now have, I started adding short little videos, for all the recipes. You can find those on my Instagram Stories in the highlights section Quarantine Cooking. I don’t have much to add for today, other than the fact that it’s getting really really boring, but I keep reminding myself I am not stuck at home, I am safe at home. I’m so thankful for all the healthcare workers and essential workers, and if we need to be a little bored for a few weeks to save lives, that’s what we have to do! Stay safe, stay healthy, and stay home! I would love any to hear how you’re doing in the comments below.

Cauliflower Rice Rice Baby πŸ˜‰

Now that I can’t get Vanilla Ices, Ice Ice Baby out of my head, let’s get to the recipe. Firstly, we need to talk about cauliflowers rise to fame in recent years! How can one veggie can become so many delicious things? When you take a look at the numbers, cauliflower certainly looks even more attractive. Rice has approximately 218 calories and 46 grams of carbs. Our friend, cauliflower, on the other hand, has just 25 calories and 5G of carbs. For those of you who are calorie or carb counting, cauliflower is an excellent substitution for traditional rice! But cauliflower isn’t the only thing that makes this dish so great! 

cauliflower fried rice cilantro from above marble countertop
  • All the veggies make this dish a great source of fiber. 
  • Coconut aminos taste the same as soy sauce, but is soy, MSG and gluten-free! So you get those typical Asian flavors minus some things you might be able to tolerate.
  • Fresh garlic and ginger, not only do they add a great depth of flavor, they are great for you! Both are great anti-microbial and can help with gut health and immunity boosting.  

Tips, Recs & Subs

  •  I used frozen veggies because, during this coronavirus, I know people can’t get to the store as often as they want, and a lot of us have stockpiled frozen veggies. However, you can use fresh if you have, or canned will work as well. 
  • I touched on it above, but Coconut Aminos taste just like soy sauce, but gluten soy and MSG-free. If you don’t have any dietary restrictions, feel free to use regular soy sauce, or if you only need gluten-free tamari is another good alternative. 
  • The rice vinegar gives it a bit of acidity, but if you don’t have any at home, squeeze in some fresh lime juice. 
  • I think fresh cilantro and lime bring a freshness to the dish, however if you don’t have any on hand, it’s not necessary. 
veggie fried rice with chicken fresh herbs and lime

Fried Cauliflower Rice with Chicken

This low carb version of typical fried rice, is a simple recipe that isn't lacking any of the flavors of the real deal. It's keto, and gluten free.
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: American, Asian, dairy free, gluten free
Keyword: buffalo chicken, cauliflower, keto, rice

Equipment

  • Skillet or large pan
  • Small mixing bowl

Ingredients

  • 1 Tablespoon Olive Oil
  • 1-2 Tablespoons Fresh ginger
  • 1 Clove Garlic or 1 tablespoon chopped garlic
  • 1 Cup Sliced Mushrooms (optional)
  • 1/4 Cup Coconut Aminos Can use soy sauce if not gluten free, or tamari as another GF Sub
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Fish Sauce Optional
  • 1 Cup Shredded Chicken (precooked)
  • 1 Bag Frozen cauliflower rice
  • 1 Bag Frozen mixed Veggies Can sub canned corn or peas.
  • 1 Egg
  • Fresh squeezed lime & cilantro for garnish and serving (optional)

Instructions

  • Heat oil in large skillet or pan on med-high heat. Combine coconut aminos, rice vinegar, and fish sauce in small mixing bowl, and set aside. Add ginger and garlic, to pan and let cook for 2-3 minutes, then sir in mushrooms. Let cook down for another 2 minutes.
  • Add Frozen cauliflower and frozen veggies, season generously with salt and pepper. Stir well. Cover and let cook for about 5 minutes.Stir in coconut amino mixture, let cook for more minutes.
  • Move veggies to the side to make a space in the middle of the skillet, crack an egg and let cook. Once the outside part of the egg has turned from clear to white, then stir into the rest of the dish and add in precooked shredded chicken. Cook for a few minutes.
  • Serve and enjoy with fresh cilantro and fresh squeezed lime (optional)

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Whipped Coffee Aka Dragola (Paleo, Dairy Free, Refined Sugar Free)

Whipped Coffee

Have you tried this new Whipped Coffee phenomenon? If you haven’t you are in for quite the treat! I’ve seen it EVERYWHERE! So I knew I needed to give it a try, and boy am I glad I did. Whipped coffee, made with just three ingredients, is my new favorite way to drink coffee. Period. This version uses coconut sugar, and almond milk, so it’s Paleo compliant, and lower glycemic index. You can swap in a different sweetener to make it Keto compliant as well! Hope you enjoy this recipe as much as I did!

dragola whisk over milk with paper straw

Whip It, Whip It Real Good …

whipped coffee two glasses cinnamon and paper straw

This coffee has been dubbed “whipped coffee” here in the states, but it originated in Korea and is referred to as ‘Dalgona,’ honestly, I think I like that name better. Firstly we need to discuss what makes it so good. It’s got this light and airy texture that makes it feel way more indulgent (and pretty) than a typical coffee. It’s blown up so much there are even articles about why it’s become so popular during isolation. When I first drank it, I was like, “wow, I feel like I’m back at my coffee shop, drinking a fancy drink.” I think that’s precisely why it’s blowing up right now. It’s the fanciness of your favorite drink, made from home with only pantry staple ingredients. What’s better than that?

Current Update

During this coronavirus pandemic, I’ve been giving little quick updates of how Dave and I are holding up and getting through. As crazy as it sounds, this recipe helped me out big time today. I have been missing getting coffee from the coffee shop, and drinking this whipped coffee made me feel some sense normalcy. Honestly, at this point, any sense of normalcy is a welcome thought. We also got invited to our first-ever virtual birthday for two of our friends next weekend! How fun is that? Three weeks ago, I would have thought a bunch of friends in their respective homes, drinking alone on video chat to celebrate a friends birthday would be ludicrous. Yet here we are, and now it’s my idea of a fun Saturday night πŸ™‚ Hope you are all staying safe, and staying well. My biggest hope is you drink this coffee and you too can feel normal again, even if only for a short while.

Tips, Recs, & Subs

  • A lot of recipes use a 1:1 ratio for the three ingredients, of 2 tablespoons of each. However I felt like that was a little much caffeine for me. So I only did one tablespoon of the instant coffee, which was MORE than enough, but feel free to double it if you want more.
  • Sugar- I used coconut sugar, which is low glycemic and paleo compliant. However, you can use regular sugar or any granulated sugar. Even the Keto complaint sweetener alternatives will work. If you don’t use any sugar, it will work, but it won’t fluff up as lovely, and it will lose it’s volume very quickly.
  • Milk- I used almond milk, and it was delicious. However, you can use Oat Milk (check out my recipe here) traditional milk, half and half, whatever your heart desires. 
  • Hot or Cold? You want it cold serve over milk with ice, want to drink it hot? Serve over warm milk and stir in! 
  • Tips for Mixing! I used my Kitchenaid stand mixer, with the whisk attachment. Firstly, use the large bowl, if you use the shallow bowl, I can tell you from experience it will go EVERYWHERE! Mix on low for a minute or two first, once it starts to thicken up, then switch to high for the last few minutes.  
  • Hand mixer – A hand mixer is a great alternative is a second great option if you don’t have a stand mixer. Apparently people also use their actual hands and a whisk to make it. A recipe like this requires a lot of whipping, therefore doing so by hand can take upwards of 20 minutes. If you are swimming on time during the quarantine, all the power to you, whip away πŸ™‚ However, I wouldn’t recommend it. 
  • Toppings. If you follow this blog, you know I’m all about that topping life! I added a dash of cinnamon, but you can add mocha, or caramel too!
whipped coffee two glasses paper straw

Whipped Coffee Aka Dragola

There is a reason this delicious drink went instantly viral! It gives you that delicious fancy coffee shop drink all at the comfort of your own home. This version is dairy free and paleo!
Prep Time10 mins
Cook Time0 mins
Course: Breakfast, coffee
Cuisine: American
Keyword: coffee, dairy free, paleo, whipped coffee
Servings: 2 Cups

Equipment

  • Electric Hand Mixer or Stand Mixer

Ingredients

  • 1 Tablespoon Instant Coffee or espresso
  • 2 Tablespoons Coconut sugar Can sub any granulated sugar but might not be Paleo
  • 2 Tablespoons Boiling Water
  • 1/2 Cup Almond Milk Can sub milk of your choice

Instructions

  • Add instant coffee, coconut sugar and boiling water to mixing bowl or stand mixer bowl with whisk attachment.
  • Start beating with mixer on low speed for about a minute until it begins to thicken. Once it starts to get a slightly thicker texture, increase speed to high. Whip up for another 4 or 5 minutes. Should be fluffy and volumious and able to stand on its own.
  • Pour over milk of choice. If you want to enjoy cold pour over iced milk, if you want to enjoy hot, heat milk first and stir in.

Enjoyed Whipped Coffee?

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10 Minute Shredded Chicken (Whole 30, Paleo, Keto)

10 Minute Shredded Chicken

It’s kind of hard to believe that this 10 Minute Shredded Chicken recipe can create such deep flavors in only 10 minutes. Tender, juicy, fall-apart chicken that tastes like it was slow cooked for HOURS! In just 10 minutes? That is what you’ll get with this recipe! This method is so simple and so versatile, you’ll never want to cook chicken any other way! This recipe is the ultimate set and forget! In addition to the chicken can being kept in the fridge for about five days to be used in other recipes, it can be stored in an airtight container and kept in the freezer for up to 3 months!

10 minuted shredded chicken with antique fork

Current Update

I hope you guys are all holding up ok! I have been doing these little daily updates on the blog during the coronavirus pandemic. We finally got out of the house today, only to go to the store. When we went, we tried to get two weeks worth of food, compared to the typical weekly shop. We want to reduce our need to go out as much as possible. Dave and I also made sure while we were out, we stocked up on plenty of wine. It was actually kind of nice to get out of the house. Hopefully now we won’t need to leave for at least 12 days!

But then we walked past the hospital. As we passed the hospital, we saw them taking a body bag out the back. It sent a chill down my spine. Such a sobering experience. Seeing all the doctors outside the hospital in mask, some looking like they haven’t slept in days. It reminded me that we weren’t stuck at home; we were safe at home. We should all be grateful that we are LUCKY enough to be home. Seeing that body bag just reminded me how important it is for all of us to keep our distance and stay home. Please, everyone, stay safe and stay well and don’t risk spreading this virus to others. As sad as it is to think about, keep in mind it might end up saving your loved ones from ending up in one of those bags πŸ™

Winner Winner Chicken Dinner!

shredded chicken with tongs white subway tile backsplash marble

I think the phrase winner, winner chicken dinner, might have been made specifically for this recipe. Ok, that might be a bit much. But, seriously, if I needed to pick a winner of all chicken recipes, this would be it! Here’s why.

  • You can turn this into ANYTHING! A few of my favorites add it to some soup. Take this Paleo Chicken Chowder, and instead of cubing up your chicken, toss the shredded chicken in after. Want a quick and easy lunch? Make this Buffalo Chicken Salad, and turn it into a sandwich. Have you tried my Chicken Fried Cauliflower Rice or Chicken Enchiladas? Because this chicken is perfect for those recipes too! 
  • You can eat this chicken on its own! Sometimes you don’t have time to make another recipe, pop a bag of frozen veggies in the freezer, and now you have a perfectly balanced meal. Toss it in some sauce, and it’s even better. 
  • Freezer friendly. Due to the fact it goes from freezer to ready and ready to to freezer, this recipe is the definition of freezer friendly. If the chicken is already frozen, follow the same directions, and during set up, add 2-3 minutes. It can be stored in the freezer for up to 3 months after it’s made. Meal prep on fleek! 
Shredded chicken in a clear bowl

Tips, Recs, Subs

  • The liquid is what keeps this chicken nice and tender. I highly suggest you use a fatty, gelatinous bone broth. Firstly we can all agree the best broth is homemade. You can find my recipe here. However, you might have access to bone broth. Have no fear. You can use stock or sub in water.
  • Seasoning- I chose not to add any seasonings because I wanted this recipe to as versatile as possible. Think of this recipe as your blank slate. However, if you know what you’ll be cooking, add those in when cooking. It will give you maximum flavor enhancement. 
  • I know I mentioned this several times, but in case you were skimming over this and missed it. If you are using frozen chicken, make sure you add 2-3 minutes.
shredded chicken view from above marble countertop

10 Minuted Shredded Chicken

You're mind will be blown with how juicy and tender this chicken comes out in just 10 minutes in the instapot!
Prep Time2 mins
Cook Time10 mins
Course: Dinner, meal prep
Cuisine: American, Chicken
Keyword: chicken, freezer friendly, instapot, meal prep
Servings: 4 Cups

Equipment

  • Instapot

Ingredients

  • 1.5-2 Lbs Chicken Breast
  • 1.5 Cups Bone Broth or Stock Can sub water

Instructions

  • Place chicken in single layer on bottom of instapot, pour broth over chicken. Add salt and pepper. Close the lid.
  • Make sure valve is set to "sealing" mode, adjust instapot to manual pressure on high for 10 minutes (add 2-3 minutes if frozen). Let pressure naturally release for several minutes, before switching valve to quick release.
  • Shred easily with two forks, add any desired seasonings. Use for any recipe that requires shredded chicken, store in an air tight container in freezer for up to 3 months.

Enjoyed Easy 10 Minute Shredded Chicken?

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Homemade Oat Milk (Vegan, Dairy Free)

Homemade Oat Milk

This homemade, oat milk recipe was born out of pure necessity. We were stuck inside during the quarantine, and we almost ran out of Almond Milk! Oh, the horror! How will we survive? The only thing keeping me sane has been baking! Just three pantry staple ingredients later and voila! Delicious, creamy, dairy-free milk alternative! A great option for plant-based dieters and vegans!

Homemade oat milk oats spilled dairy free vegan

Current Updates

I’m not quite sure if it’s because it’s Monday, and I am missing my routine, or maybe it’s because we got the affirmative that NYC will be in lockdown for another two weeks, but today feels extra rough. I had to legit drag myself out of bed at 11:30 today. Then once I feel bad, I think about the people who have it so much worse, and then I feel bad about feeling badβ€”what a vicious cycle. But I do want to take a minute to acknowledge the people on the front lines, the people doing the hard work, so that I have the option of just staying inside. So if you or one of your loved ones is a healthcare worker, grocery store worker, national guard, an essential government worker, anyone who is out there keeping things up and running, while the rest of us stay home, thank you! We all appreciate your sacrifice.

How are you all coping with Coronavirus and the Quarantine? I’d love to hear in the comments below. I’m just trying to keep busy and found Chrissy Tiegans’ new playlist on Spotify, which I highly recommend. I hope you all stay well and enjoy your time at home.

All about Oat Milk

In 2019 the dairy industry lost one billion dollars to milk alternatives! Yes, you read that right, billion in a B! Due to this interest in plant-based alternatives, oat milk has been growing in popularity lately. However, it can be quite expensive, and most coffee shops and restaurants upcharge you for it. Here is some more info, all about oats! 

 ingredients from above gluten-free vegan dates
  • Homemade is by far the cheapest and healthiest option. You can make it gluten-free by using gluten-free oats, and you can control the level of sweetness. 
  • Unlike almond milk, oat milk produces little to no waste, since the oats pretty much dissolve in there. 
  • Because the oats dissolve, you end up with more fiber than traditional dairy alternatives about 2-3G. 
  • It will taste a little like oats. Oats are not an entirely neutral milk, so if you despise oatmeal, this might not be the recipe for you. Not a lot, but there is some hint of oats. 
  • It will not froth up like store-bought. Store-bought oatmeal has become increasingly popular at coffee shops because of the ability to froth up so beautifully. That is from added preservatives that this milk does not have. 
  • It won’t heat up great. When heated, you might end up with an oatmeal film on the bottom of your pot. 

oat milk gluten free oats salt dates mason jar

Tips, Recs, Swaps

  • Gluten-free oats, will ensure you have gluten-free oat milk! 
  • Another way to adapt this recipe is to play around with the sweetness, want a little sweeter add some more dates. 
  • Don’t have dates? Replace with honey or maple syrup. Keep in mind that because honey comes from bees, this recipe will no longer make this a vegan recipe. 
  • Experiment with the thickness, for super thick milk, use 2 cups of water if you want a lighter milk use up to 4 cups per 1 cup of soaked oats.
  • Make sure you soak the oats well, and rinse thoroughly with a fine mesh strainer. 
  • Once I finish blending the milk, I like to strain twice to make sure it’s extra smooth and creamy. 

Homemade Oat Milk

Creamy, delicious gluten free oat milk, made right in your kitchen.
Prep Time10 mins
Cook Time0 mins
Course: Breakfast, Dessert
Keyword: dairy free, milk, milk alternative, oat

Equipment

  • High speed blender
  • Mesh strainer or very thin towel/cheese cloth

Ingredients

  • 1 Cup Gluten-free Oats
  • 3 Cups Water
  • 3 Pitted Dates Can sub 1 tablespoon maple syrup or honey
  • Pinch of Salt

Instructions

  • Soak the oats for 15 minutes in cold water, drain and rinse.
  • Add oats, clean water, dates, and salt to blender. Blend for about 2 minutes.
  • Strain milk into a mason jar or storage container with a fine mesh strainer or cheesecloth. Repeat this process a second time. Store in the fridge.
 clear mug coffee dairy free milk alternative vegan oats

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Easy Instapot Pulled Pork (Whole 30, Paleo, Keto)

Easy Instapot Pulled Pork

This Easy Instapot Pulled Pork recipe has become a staple in our house. I don’t know about you guys, but I love set and forget and recipes, and this is just that. It’s Whole 30, Paleo & Keto friendly. The best part about cooking in the instapot? There is only a single pan to clean afterward. I know that a lot of us might not have all the ingredients we need, so I put plenty of substitutions in the “Tips, Recs, and Subs” section below.

easy instapot pulled pork side view fork cabbage

Current Updates

Well, it’s official, two more weeks of stay at home ordered for us here in NY. I’ve been giving daily updates on how we are dealing with the Coronavirus here in NYC. Honestly, how I feel is moment to moment these days. At times I am grateful for all the good things we have, our health, a decent-sized (for NYC), and clean living space, each other, supportive family and friends. Then I think about all the people we love who might be affected. I worry about our financial futures, and wedding planning (more on that in the days/weeks to come), and I start to panic a little bit. So much uncertainty.

But all in and all, I am trying to make the best of it. At what other point in my life, would I be allowed to simply stay inside for weeks? When would I be given all this time to focus on my hobby of food blogging? Sometimes Dave and I are both so busy at the end of the week; we feel like we haven’t even seen each other. We are face timing our parents and friends and loved ones, sometimes multiple times a day! Trying to take a shitty situation, and keep looking at the positives. There is nothing we can do about having at LEAST 2 more weeks of this, so why not try and enjoy at least some parts? How are you dealing with this situation? I’d love to hear your thoughts, let me know in the comment section below!

Tips, Recs, & Subs

  • Don’t have an instapot? You can use your slow cooker, you won’t be able to get that nice sear on the pork. You’ll also need to cook it for much longer. Four hours on high or six hours on low.
  • Ketchup – Make sure it is Whole 30/Paleo compliant (I love true made foods brand), if that is a dietary restriction of yours. If not, you can use any brand of ketchup, and in a pinch, you can use BBQ sauce.
  • Coconut Aminos – Coconut aminos are the perfect substitute for soy sauce when staying Whole 30/Paleo/Gluten-Free. You can’t even taste the difference. However, if you don’t have any restrictions regular soy sauce or worschester sauce can be used. Tamari is a great option for those who are gluten-free, but is not Paleo/Whole 30.
  • Apple Cider Vinegar – The primary purpose of this is to bring some acidity to the dish, in a real pinch, add a squeeze of fresh lemon juice. 
pulled pork two forks shredded meat

Easy Instapot Pulled Pork

Easy instapot pulled pork, is a great set and forget recipe. WIthout the traditional brown sugar used in pulled pork, this recipe is whole 30, paleo and keto friendly. In just 30 minutes cook time you have delicious, juicy meat that shreds with just 2 forks.
Prep Time5 mins
Course: Dinner, lunch
Cuisine: keto, paleo, whole 30
Keyword: keto, low carb, paleo, pork, refinded sugar free, whole 30
Servings: 4 people

Equipment

  • Instapot

Ingredients

  • 2.5-3 Lbs Pork Loin or Shoulder

Quick Marinade

  • 1/2 Cup Ketchup Make sure you use Paleo/Whole 30 compliant if following those restrictions
  • 1 teaspoon Paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 Cup Coconut Aminos (Can use soy sauce if not gluten free)

Remaining Ingredients

  • 1/2 Cup Bone Broth or Stock
  • 2 tablespoons Apple Cidear Vinegar
  • 1 Small Onion Sliced

Instructions

  • In a bowl whisk marinade ingredients. Generously Salt & pepper pork, then add pork to bowl so it is well coated. Remove pork from bowl, and add broth and apple cidar vinegar to remaining marinade, whisk together.
  • Turn instapot onto saute mode. Once it is heated, sear pork for a minute or two on each side.
  • Add broth that has been combined with remaining marinade to the pan, and the sliced onion to the instapot.
  • Cover instapot, make sure vent is set to "sealing" mode. Turn on manual pressure on high for 30 minutes.
  • Once it is done, let pressure naturally release for 10 minutes or so, use the quick release valve to carefully realeas any addiitional pressure.
  • Shred with two forks. Top with desired toppings. Like my red cabbage slaw, cheese, or pickles. Serve on it's own or as a sandwich.
    pulled pork two forks shredded meat

Notes

See above section “Tips, Recs, and Subs” for ways to cook with substitutions.Β 

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Pantry Staple Spring Pasta

Pantry Staple Spring Pasta

This Spring Pasta is perfect for those of you looking for pantry staple meals right now! I added lots of substitutions below, for those of you who might be in a pinch. Despite it not feeling like Spring, it IS here! And we should all be celebrating! This dish is the perfect way to do so, it’s somehow both comforting and light.

pantry staple spring pasta asparagus onion peas overhead view

Current Update

During this Coronvarius outbreak, I’ve been giving you guys daily updates on how we are holding up in quarantine. It feels like a weird horrible dream; every day has become the same, not able to leave the house or see friends and family. It’s like a natural disaster, except there is no physical evidence. There is no snow piled up, no howling winds, or blown down trees. Outside is the same as it would be any other day, beautiful bright and sunny. The only difference? NYC streets are eerily empty, like a suburb after dark.

I can’t stand watching the news for more than ten minutes; it’s just too depressing. I am trying to focus on the good and the positive news, to keep myself from just sitting here crying. There was a group of friends in Philly who collected local donations to support by local restaurants and order meals that they then gave to healthcare workers for free. There have been thousands of people working to rally together to collect masks and supplies to donate to places in need. Air quality is better than it has been in decades πŸ™‚ Good things are happening, and there is no doubt good things will come from this. We all need to stay positive when we can! So find some good things to give you a little perspective, I know it has been helping me!

pantry staple spring pasta ingredients onion artichokes peas asparagus
Pantry Staple Spring Pasta Ingredients

Tips, Recs & Subs

  • Gluten-free pasta – All my recipes on this site are gluten-free because my fiance can’t eat gluten. However if you only have regular pasta, and no dietary restrictions use that!
  • Onion – I used red onion to add a pop of color and flavor, but if you have only have white onion, that can be a good substitute.
  • Peas and Asparagus – Fresh is best! However, I only had cans, so I made that work. You can also use frozen. If using fresh asparagus, make sure you cook for a few minutes first. You can saute, or boil it. If using frozen, run under cold water for a few minutes to slightly thaw before tossing in.
  • Olive oil – If you’re running low on oil, you can swap in butter.Β 
  • Cheese- Shredded Parmesan is what I used to top this salad, but grated Parmesan, Mozzarella will also work. Vegan cheese can work for those of who are vegan or dairy free and want that option.
pantry staple spring pasta peas asparagus cheese veggies

Pantry Staple Spring Pasta

Delicious comforting pasta, with bright veggies to lighten it up a bit!
Prep Time5 mins
Cook Time20 mins
Course: Dinner, lunch
Cuisine: American, Italian, Pasta
Keyword: Pasta, veggies
Servings: 4 people

Ingredients

  • 2 Tablespoon Olive Oil divided Can use butter if not Whole 30/Paleo/Dairy Free
  • 1 Box Pasta of your choice I used GF Penne
  • 1 Small Red Onion Sliced
  • 1 Clove Garlic or 1 tablespoon chopped garlic
  • 1 6 oz Jar of Artichoke hearts drained and chopped
  • 1 Cup Peas Can use fresh, can, or frozen slightly thawed
  • 1 Cup Asparagus Chopped Can use fresh that has been sauteed for a few minutes, canned or frozen
  • Handful of shaved parmesan Optional

Instructions

  • Boil water and cook pasta, cook for 2 minutes less then suggested time on box.
  • As the pasta boils, heat 1 Tablespoon olive oil on medium-high heat in a skillet or large frying pan. Add onion and garlic cook for about 5 minutes, until onion has softened.
  • Once pasta is cooked, drain and lower frying pan heat to medium. Add pasta to frying pan with 1 tablespoon oil (more if needed), and vegetbales. Toss together well and cook for an additional 5 minutes. Make sure you stir occassionally so pasta does not burn.
  • Serve, with optional cheese on top, and enjoy πŸ™‚

Notes

Please see Tips, Recs & Subs Section above to see how to use all alternative options.Β 

Enjoyed Pantry Staple Spring Pasta?

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Pantry Staple Turkey Chili

Pantry Staple Turkey Chili

This Pantry Staple Turkey Chili recipe is excellent if you are looking to eat healthy on a budget. Let’s face it, these days who isn’t? A friend made this for me in college; obviously, the recipe has since been updated. I’m out of college for almost ten years! (eek). But senior year, I think I ate this or leftovers of this every single week. It’s amazing I still enjoy it, I’m honestly shocked I don’t have PTSD from eating this so much! It’s so simple, made with tons of items you probably have around the house, and I gave lots of substitutions below! I hope you enjoy this as much as I have over the years.

pantry staple turkey chili beans cheese corn sour cream

Current Update

I’ve been doing little “current updates” on these blog posts, since the start of the shelter in place Corona Virus went into order almost five days ago. Not going to lie, it’s getting pretty scary here in NYC. I can only tolerate the news for about ten minutes at a time, and even that is almost too depressing to watch. This pantry staple turkey chili recipe was born out of the need for us all to go to the grocery store a little less frequently, and use all the goods some of us panic bought the last two weeks. Myself included, how many cans of beans can two people eat?! But yet here we all are cooking with pantry staples for the foreseeable future.

spice blend marble countertop cumin paprika garlic onion chili
Pantry Turkey Chili Spice Blend

Trying to keep some normalcy seems to be getting more challenging. Today I ran in Astoria Park, even though I was solo and tried my best to stay away from everyone else, I’m still questioning if it’s safe. When I came home and saw on the news that they are putting makeshift morgues in the back of the hospitals, it has me questioning a lot of things. We’ve been staying home 99% of the time, but every other day I’ve been trying to walk/run outside, and quite honestly, it’s one of the few things I think that’s helping to keep me sane. It’s not all bad news though, I’ve been way more productive than usual, keeping up with a blog post a day πŸ™‚ Woo-Hoo!

Comment below with how you’re holding up with you’re situation. I’d love to hear from all of you! Any tips, recommendations of what kind of content you need most right now, would all be appreciated. Stay safe, and stay sane out there!

Tips, Recs, & Subs

  • Don’t have turkey? This recipe works great with ground beef or chicken too!
  • Beans. You can use any beans you want. I prefer kidney beans, black beans, and white beans, but by all means, whatever you have in your pantry will be delicious.
  • While fire-roasted diced tomatoes usually give the best flavor, any diced tomatoes will suffice.
  • If you don’t have canned corn on hand, use frozen, just simply toss in with the beans when you are rinsing them to thaw the corn a little
  • Toppings! This recipe is made even better with some delicious toppings, my go-tos are shredded cheese and sour cream. Add some freshness with fresh parsley or green onion.
pantry staple turkey chili cheese pot sour cream beans

Pantry Staple Turkey Chili

This recipe is a delicious chili, that can be made with staple ingredients that you probably have at home! Healthy & budget friendly!
Prep Time5 mins
Cook Time25 mins
Course: Dinner
Cuisine: American
Keyword: beans, chili, turkey
Servings: 6 cups

Ingredients

  • 2 Tablespoons Olive oil
  • 1 lb Ground Turkey Can sub beef or chicken
  • 2 15.5 oz Can of beans (drained and rinsed) Any kind you have (kidney, black, pinto, white)
  • 1 can of corn Can use frozen see tips above
  • 1 15.5 oz Can of Fire Roasted Tomatoes Can sub regular diced
  • 2 Teaspoons Garlic powder
  • 2 Tablespoons Tomato Paste
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Paprika
  • 2 Teaspoons Cumin
  • 1 Teaspoons Chili Powder use extra if you want it spicy
  • Toppings – Shredded cheese, sour cream, fresh parsley or green onion Optional

Instructions

  • In a large skillet or pot heat 2 tablespoons of oil on medium to high heat. Once hot add turkey and brown meat. Should take about 5 minutes.
  • Once the meat is browned, add all the other ingredients, aside from toppings, lower heat to medium-low. Let chili simmer, covered, until it thickens, stirring occassionally. About 15-20 minutes. The longer it cooks the more flavorful it will be
  • Serve warm with desired toppings πŸ™‚

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