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Shrimp & Sausage Gumbo (Instant Pot or Not)

January 16, 2017 By Becky 22 Comments

This paleo, Whole30-compliant shrimp and sausage gumbo is a flavor-packed meal that comes together in half an hour in the Instant Pot, and just a little longer on the stovetop.

Today’s recipe comes from my friend Megan‘s book, The Big 15 Paleo Cookbook. If you don’t have it, you need to get your hands on it as soon as possible. It’s full of simple but delicious paleo recipes made with straightforward ingredients. The book has 15 chapters, each focusing on recipes made with one of the “big 15” paleo ingredients (see the cover below to find out what they are!).

I chose to make the gumbo recipe from the shrimp chapter, and while I wondered how it would turn out since it’s made with just a handful of everyday ingredients, I was definitely not disappointed.

You don’t have to bother with a roux–this paleo shrimp and sausage gumbo gets its great flavor from vegetables, healthy cooking fat, and Creole seasoning, plus the shrimp and sausage themselves. Megan recommends using shell-on shrimp for better flavor. I was hesitant at first, but after trying it I really do think the gumbo has more flavor due to having the shrimp shells in while it cooks.

Using unpeeled shrimp also makes it harder to overcook them, which is often a problem with quick-cooking shrimp. It’s a little messy peeling the saucy shrimp, but it’s also kind of fun. I love a good hands-on eating experience! If you don’t, you can peel them beforehand or even buy pre-peeled shrimp.

40 Whole30 Instant Pot Recipes

January 11, 2017 By Becky 8 Comments

Move over, slow cooker–you’ve been replaced! This roundup of Whole30 Instant Pot recipes will help you save tons of time and eat ridiculously well while meeting your nutritional goals.

Looking for more Whole30 recipes? Check out these 16 Whole30 Sheet Pan Dinners. Also, there are over 80 Whole30-compliant recipes in my cookbook, Paleo Planet!

If you don’t have an Instant Pot yet, you are missing out! This electronic pressure cooker has quickly become my number one kitchen gadget because it saves me so much time without sacrificing any flavor. I have this model, which is just $99 right now, but there’s also a new bluetooth version that looks pretty amazing.

With the Instant Pot, recipes that take all day in a slow cooker are done in just an hour or two, which is perfect for people like me who don’t excel at planning ahead. It also has a sauté feature, so you can brown meats right in the pot before pressure cooking.

And if you enjoy being able to have dinner simmering away slowly all day while you’re at work, worry not–in addition to high and low pressure settings, the Instant Pot also has slow cooker settings.

It’s perfect for making rice, too, so you can basically replace your crockpot and your rice cooker with this one miracle appliance. It’s also a great steamer, and has settings for pasteurizing milk and making yogurt (I have yet to use those, but I like knowing they’re there).

If you’re doing a January Whole30, these Instant Pot recipes will save you from food boredom while also saving you tons of time. Even if you’re not doing a Whole30, these healthful, real-food recipes are perfect for feeding you and your family any night of the week.

Looking for even more Whole30 Instant Pot recipes? Find ten more right here!

Whole30 Instant Pot Chicken Recipes:

Crockpot Chicken Enchilada Soup from Real Simple Good

Cheesy Chicken & Green Zoodles from The Castaway Kitchen

Pressure Cooker Lemongrass & Coconut Chicken from Nom Nom Paleo

Huevos Divorciados + Salsa Verde

January 9, 2017 By Becky 26 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Huevos divorciados is a classic Mexican breakfast that’s just as amazing for dinner. Homemade salsa verde makes it extra special!

Huevos divorciados, which literally translates to “divorced eggs”, are one of my favorite Mexican breakfasts. Two fried eggs are served with two different kinds of salsa–in this case, salsa verde and ancho chile salsa. They’re often separated by some refried beans and potatoes, but I like to serve them with a quick sweet potato hash. If you have your salsas ready, this meal comes together in less than 30 minutes. And while homemade salsa is the most delicious (plus fun and easy to make!), store-bought salsas can definitely work, too. Just read the labels carefully if you’re doing a Whole30!

These huevos divorciados and salsa verde are from my cookbook, Paleo Planet. If you don’t have your copy yet, you can order one on Amazon or pick one up at many Barnes & Noble stores and local booksellers. The book has over 125 internationally-inspired paleo recipes, including over 80 that are Whole30 compliant. You can download the Whole30 recipe list right here!

Crispy Chicken Salad with Pineapple Pico de Gallo

January 5, 2017 By Becky 28 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This crispy chicken salad with pineapple pico de gallo is full of fresh, vibrant ingredients to brighten up your winter. Plus, it’s paleo and Whole30 compliant!

Crispy chicken: I’m starting to worry I talk about it too much. The thing is, it just doesn’t get much better. And it definitely doesn’t get ANY better when we’re talking about a Whole30-compliant salad. This crispy chicken salad with pineapple pico is the stuff dreams are made of!

While my usual method for crisping up chicken is to use skin-on chicken thighs (see exhibits A, B, and C), this time I wanted crispy breaded chicken. I didn’t want to use bread, of course, and almond flour doesn’t quite produce the requisite level of crunch. I was planning to try crushed up plantain chips, but I couldn’t find any that were made with Whole30-friendly oil. It was in my search for plantain chips that I laid eyes on EPIC’s sea salt & pepper pork rinds.

The ingredients are Whole30-compliant, and I confirmed on the forums that if pork rinds are used in the context of a nutritious recipe and not just for mindless snacking, they’re fine. In this case, I eliminated any (convenient) snacking possibilities by smashing the rinds to smithereens while they were still in the bag.

Anyway, they make a wonderfully flavorful breading for crispy chicken, which then graces the top of this salad that’s already packed with just the right combination of sweet, spicy, crunchy, peppery, juicy, and creamy bites.

Sheet Pan Salmon and Delicata Squash

January 2, 2017 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sheet Pan Salmon and Delicata Squash #30MinuteMondays #glutenfree #paleo #whole30

This easy sheet pan salmon and delicata squash takes just half an hour and one pan to make. It’s also paleo, dairy free, and Whole30 compliant!

Happy 2017! I hope your new year is off to a wonderful start. If you’re doing a January Whole30 or just trying to clean up your eating a bit this month, I have just the recipe for you. Sheet pan salmon and delicata squash is a super flavorful dinner that only requires four ingredients, half an hour, and one pan. I used homemade Creole seasoning on the squash and the fish, but store bought Creole seasoning or your favorite spice blend would also work.

This recipe is part of my 30 Minute Mondays series, which has been on hold for a while now. However, this month I’m back to sharing quick and easy recipes for you each Monday, and am going to keep them all Whole30-compliant for January.

Sheet Pan Salmon and Delicata Squash #30MinuteMondays #glutenfree #paleo #whole30

Since we’re roasting and then broiling for this recipe, I recommend using a high-heat cooking oil like duck fat, ghee, or avocado oil. I buy Epic duck fat and La Tourangelle avocado oil from Thrive Market and make my own ghee. Both duck fat and ghee impart extra rich flavor to the dish, while avocado oil is more neutral. The higher smoke points of all three of those fats make them ideal for roasting and searing, whereas other fats like olive oil are best used raw or in low-heat cooking.

Easy Instant Pot Mashed Potatoes

December 21, 2016 By Becky 26 Comments

These easy Instant Pot mashed potatoes save time and are just as delicious as stovetop taters. There’s a paleo and Whole30 version, too!

Looking for a greener twist on mashed potatoes? Try Instant Pot colcannon!

Ever since I got my Instant Pot last year on Black Friday, I haven’t had to wait for water to boil to make mashed potatoes and have pretty much forgotten about the stovetop version. The Instant Pot is just so much easier and faster–there’s really no comparison. The potatoes cook start to finish in about 20 minutes, and then I mash them right in the pressure cooker with a handheld potato masher. Done and done.

There are two versions in the recipe card below–the version I normally make, and the version I make when I’m doing a Whole30. In my mind there’s really no question that the regular version is a little better, but the cream-free version certainly does the trick when I’m craving the comfort of mashed potatoes during a month of squeaky-clean paleo eating.

In both versions the potatoes are cooked with chicken stock instead of water, which means you don’t have to drain them. It also adds flavor and nutrition. If you use bone broth like I do, your mashed potatoes will have a good amount of protein in them!

The main difference between the two variations is that the Whole30 version calls for more stock since you won’t be adding cream later. It also calls for a little extra ghee to make up for that lack of cream. I always like to finish off my mashed potatoes by adding a little more butter or ghee on top, and in the winter I love to add some finely minced rosemary, too. In the warmer months, snipped chives provide a similar pop of color and freshness.

Smoky Sweet Potato Latkes + Paleo Planet Giveaway

November 7, 2016 By Becky 87 Comments

Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.

To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself.

(If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)

Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it.

The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.

I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies.

ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.

Five-Ingredient Instant Pot Carnitas

October 5, 2016 By Becky 22 Comments

These easy five-ingredient Instant Pot carnitas are tender and juicy, with a great citrusy flavor. They are wonderful over rice, in tacos, in lettuce wraps, with an egg on top, or just plain!

These slow-cooker carnitas lettuce wraps are one of my favorite dinners, and ever since getting an Instant Pot, I’ve been working on converting the carnitas recipe so it can be made more quickly. It’s not necessarily weeknight quick because it takes about an hour and a half to make, but that’s a lot less than the 8-10 hour slow-cooking time. This is perfect for whipping up on a weekend afternoon to have a stockpile of delicious meat for the days ahead.

To make this recipe extra easy, I’ve streamlined the ingredients list. You only need five things (not counting salt, pepper, and water). Also, this recipe is made start to finish in the Instant Pot, without any broiling at the end or any other dirty pans.

Carnitas are traditionally made on the stovetop like this, where they cook low and slow, often with spices and citrus juices. Eventually, all of the juices cook off, and the carnitas begin to caramelize and crisp up a little in the dry pan.

When I make carnitas in my crockpot, I have to discard most of the juices and broil the carnitas after slow cooking to crisp them up and get that characteristic carnitas texture. With the Instant Pot’s sauté feature, though, I can cook off all of the liquid pretty quickly without using more than one pot. That means Instant Pot carnitas are just as easy as the original stovetop version, but much quicker.

Slow-Cooker Balsamic Short Ribs with Parsnip Puree

September 23, 2016 By Becky 9 Comments

These tender slow-cooker balsamic short ribs are so comforting, with great flavor from the balsamic vinegar and rosemary. Serve them over parsnip puree with a simple vegetable side, like seared radicchio or quickly sautéed kale.

Who’s ready for part four of my ongoing love letter to short ribs? If you missed them, check out parts one, two, and three (plus the honey chipotle short ribs in Paleo Planet!). I love short ribs because they’re meltingly tender, full of meaty flavor, and really hard to mess up. They’re super easy to make in the slow cooker, and they go well with a wide variety of flavor profiles.

In this simple recipe, short ribs are cooked low and slow with plenty of balsamic vinegar and fresh rosemary for the perfect fall comfort food with an Italian bent.

To round out the meal, I like to serve these slow-cooker balsamic short ribs with an extra creamy (but cream-free!) parsnip puree. Parsnips are such a fun cold weather vegetable and they taste great as a puree–the flavor is beguiling and almost has hints of coconut to it.

This parsnip puree is pretty much heaven with some cooking juices from the short ribs spooned on top. If you’re looking for more on parsnips and reasons to love them, check out my parsnip and pumpkin soup post.

Picadillo with Plantains from Well Fed Weeknights

September 19, 2016 By Becky 10 Comments

This Cuban picadillo with plantains is a quick and tasty Whole30 meal that covers all the flavor bases: sweet, savory, tangy, spicy, and creamy.

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

Stuffed Squash with Sausage and Apple

September 12, 2016 By Becky 22 Comments

Stuffed squash with sausage and apple is the ultimate Whole30 comfort food for fall. You can make this with delicata, acorn, or any winter squash!

I’ve been making this dish since last fall, when I never managed to make it early enough to have decent light left for a photo shoot. It quickly became one of my very favorite meals. This stuffed squash with sausage and apple is beautiful, filling, delicious, and nutritious.

The sweet squash is the perfect backdrop for savory sausage, onions, and mushrooms in a creamy cashew-based sauce, studded with little bits of apple for an extra layer of sweetness. And since these squash boats include a good dose of protein and veggies, I never feel the need to serve a side with them.

I first made these stuffed squash with sausage when I wasn’t doing a Whole30, so I stirred in sour cream and topped them with freshly grated parmigiano reggiano. However, the Whole30 version is shockingly similar.

Once the cashew sour cream is stirred into the sausage mixture, it tastes just as creamy as the lactose-laden version. And a little nutritional yeast gets stirred in to add a bit of cheesy flavor. I replaced the parmesan on top with chopped fresh basil, which tastes great and looks even prettier. Basically, Whole30 or not, you can’t go wrong with this dish.

Patatas Bravas

June 27, 2016 By Becky 8 Comments

This version of patatas bravas features potatoes roasted in duck fat until they’re super crispy, then topped with spicy brava sauce and creamy, garlicky allioli.

I’ve been on a quest for months to make truly crispy roasted potatoes. They’re more elusive than you might expect. Simply roasting potatoes in a hot oven for a long time may give you some crunch around the edges, but the interior of the potato isn’t satisfactory. I need the insides of the potatoes to be tender and fluffy with no hint of dryness. And I’m not after just crunchy corners–I’m in need of some solid, wrap-around, all-encompassing crunch.

My quest finally came to a delicious end when I discovered this recipe for roasted duck fat potatoes on The Domestic Man. I bought myself a jar of Epic Cage-Free Duck Fat from Thrive Market and got roasting. The recipe requires you to parboil the potatoes, drain them, rinse them until they’re cool, and pat them dry. Then you heat the duck fat on the sheet pan in the oven before adding the potatoes, so they sizzle when they go on. After that, they roast for about an hour.

The results are just perfect, but it’s not exactly a quick recipe. You can’t really get around the lengthy roasting time, but I’ve discovered you can microwave the potatoes with a bit of water for five minutes instead of waiting for a pot of water to boil. Somehow, eliminating the stovetop step makes all the difference for me, and I’ve now moved these potatoes from a weekend treat to a valued member of my weeknight arsenal. (Of course, if you don’t have a microwave or don’t want to use one, you can just follow Russ’ original instructions here.)