dairy free Archives - Page 2 of 11

Peppermint Blondies (Grain free, Dairy free)

December 20, 2018 By Becky 2 Comments

Peppermint Blondies (Gluten free, Grain free, Dairy free)

These gluten-free peppermint blondies taste like peppermint bark on top of the richest, chewiest blondies. They’re grain free, dairy free, and easy to make with just one bowl.

I’m sneaking in with one more recipe before Christmas! The other day I had the idea to make a peppermint version of my olive oil blondies, and I had to make it happen right away. The olive oil blondies have been my go-to party/potluck dessert for several years now. They’re always a hit and I always get lots of requests for the recipe. And no one has ever been able to taste the olive oil! (Although if you prefer, you can make them with avocado oil instead).

Instant Pot Short Rib Ragu

September 28, 2018 By Becky 18 Comments

This post is sponsored by Pomì.

This easy Instant Pot Short Rib Ragu is packed with rich, hearty flavor and is perfect for cool fall nights. Enjoy it with pasta, spiralized veggies, or polenta.

It’s officially fall, which means it’s time for warming comfort food dishes like this Instant Pot Short Rib Ragu. This meaty sauce gets its flavor from organic, 100% Italian Pomì strained tomatoes, a classic soffritto of onion, celery, and carrot, and of course, the short ribs themselves. If you haven’t tried short ribs before, you are in for a treat: after being seared and then pressure cooked to perfection in the Instant Pot, they shred into the most tender morsels of beef you’ve ever tasted. The sauce is finished with a handful of fresh basil for freshness, and a splash of heavy cream or coconut milk for creaminess if you’re so inclined.

Instant Pot Bacon and Sweet Potato Chili

September 21, 2018 By Becky 8 Comments

Instant Pot Bacon & Sweet Potato Chili (Paleo, Whole30)

This paleo & Whole30-compliant Instant Pot bacon and sweet potato chili is an old favorite made twice as fast in the pressure cooker. Make a big batch and freeze some for later!

I’m kind of a chili purist. I don’t like beans in my chili and I don’t want any tomatoes in there, either. I also don’t like it to be too soupy. Over the years I’ve tried many chili recipes, but my bacon and sweet potato chili is the only one I come back to again and again. Many of my friend have made it, too, and it’s always a hit. It freezes really well, so it’s a perfect make-ahead meal. I’m definitely planning to stock my freezer with some to have on hand once our baby arrives!

Peach Nectar

August 20, 2018 By Becky Leave a Comment

This peach nectar recipe is an easy and delicious way to sip on summer’s best peaches. If it’s a special occasion, add some prosecco and make it a bellini!

Here it is: the essence of summer peaches in drinkable form! This peach nectar is so simple to make and so, so good. Basically we’re blending fresh peaches with a little bit of lemon and honey to balance their flavors, plus a hint of salt and vanilla to round things out. I was going to call this a peach agua fresca, but it’s thicker than that and almost creamy (in the most delicious way possible).

Orange Chicken Skewers from Made Whole

July 30, 2018 By Becky Leave a Comment

These orange chicken skewers are packed with flavor and easy to throw together. They’re great on a salad or alongside grilled veggies!

I’m so excited to be sharing an easy and delicious recipe today from Cristina Curp’s brand new cookbook, Made Whole! The book has over 145 recipes that are all anti-inflammatory, paleo, and keto friendly. In addition to plenty of main dishes and several scrumptious-looking desserts, it has a big chapter of staples, sauces, and dressings that includes a couple of awesome paleo cheese recipes. If you’ve visited Cristina’s blog, The Castaway Kitchen, then you know she comes up with tons of creative low-carb recipes, many of which are Whole30 friendly, too.

Baba Ganoush with Spiced Lamb & Mint

July 16, 2018 By Becky 8 Comments

Turn silky smooth eggplant dip into a meal by adding a pile of fragrant meat on top! This baba ganoush with spiced lamb & mint will quickly become a summer favorite.

In case you missed my subtle Instagram announcements, I’m pregnant! For a few more hours, you can catch a glimpse of the growing bump in my stories. We’re expecting a baby girl right around Christmas, and both Ben and I are so excited.

This pregnancy is part of the reason I’ve been posting so infrequently the last few months. Even before I realized I was pregnant, I was hit with terrible exhaustion that lasted all of the first trimester and a few weeks into the second. Now, at 17 weeks, I finally feel like some of my energy has returned within the last four or five days.

It’s funny because I fully expected to have morning sickness, but didn’t at all–I got off scot-free with no nausea–but was completely unprepared for how tired I’d be. I’ve never experienced exhaustion anything like it in my whole life! No matter how much I slept, I’d wake up still tired, and only become less energetic over the course of the day.

I’ve never been a napper unless I’m really sick, but these past few months, I have napped like a champion. On days spent at home, I could nap from about 2-5, and still go to bed again around 10 pm and sleep through until 7 or 8.

Grilled Lemon Chicken Kebabs

March 26, 2018 By Becky 26 Comments

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

These grilled lemon chicken kebabs are packed with flavor, easy to make, and paleo/Whole30 compliant. They’ll be a huge hit at summer BBQs!

Who’s ready for spring? I certainly am! After a tease of gorgeous spring weather here in Chattanooga at the end of February, it’s been downright dismal for most of March. Despite the gloomy weather, I lugged the grill out of the garage and made these grilled lemon chicken kebabs. Perhaps by grilling, I can encourage spring to make a true and lasting appearance soon!

Sheet Pan Baked Eggs with Sweet Potatoes, Kale, & Cilantro-Pepita Pesto

January 29, 2018 By Becky 14 Comments

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

These sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto are packed with flavor and nutrition, but free of gluten, grains, dairy, and nuts!

Hello, happy Monday, and welcome to breakfast week! It’s nothing formal, but I have several scrumptious breakfast ideas coming up that I’m so excited to share with you, starting with these sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto. This recipe is something I make versions of for myself all the time for quick breakfasts and lunches, because the combination of roasted sweet potatoes, crispy kale, and runny yolks is pretty much irresistible.

Dairy-Free Slow-Cooker Spinach & Artichoke Dip

January 26, 2018 By Becky 12 Comments

This post is sponsored by Cost Plus World Market.

This dairy-free slow-cooker spinach and artichoke dip is a snap to make and perfect to snack on while watching the big game. It’s also totally acceptable and delicious as a lunch!

Who’s excited to watch some football (read: eat some snacks)? My husband is a big football fan and I love a good snack, so we are both pretty pumped. This slow-cooker spinach and artichoke dip will totally be on the menu on game day, but if you’re not a football fan, I think it’d also be a great recipe to whip up to show your valentine how much you love them.

Instant Pot Meatballs

November 28, 2017 By Becky 29 Comments

These Instant Pot meatballs are so easy and quick to make–no stove or oven required–and are the ideal paleo & Whole30 comfort food.

How was your Thanksgiving?? Mine was pretty good. I made an apple galette first thing in the morning and we left for Atlanta around 11 to go to a big family Thanksgiving at Ben’s cousin’s house. Amazingly enough, traffic from Chattanooga to the ATL was very light, and we made it in under two hours. I managed to eat only a relatively appropriate amount of dessert and even brought some galette back home, which made a perfect Black Friday breakfast.

Bok Choy Salad with Apple and Persimmon

November 14, 2017 By Becky 6 Comments

This vegan and paleo bok choy salad with apple and persimmon is healthy enough for a detox but beautiful and tasty enough for your Thanksgiving table!

Is anyone else in need of something delicious and fresh, but still kind of festive? I’ve got you covered with this bok choy salad with apple and persimmon. Amidst all the pie and stuffing and mashed potatoes and even a few early cookies, I am fairly sure that we all could use something like this.

If you’re surprised that bok choy can be eaten raw in a salad, you are not alone. I just learned this recently myself. A couple weeks before our wedding I decided to do Alisa Vitti’s four-day detox, and this bok choy salad is based on a very simple one that she shares as part of the cleanse. I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.

Hubbard Squash Soup with Pistachio Gremolata

October 9, 2017 By Becky 20 Comments

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

This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your fall weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.

It’s October (how?!?), and it’s time for squash soup. Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014. The tradition continued with 2015’s parsnip and pumpkin soup and last year’s butternut squash and potato soup (with bacon and pomegranate on top!).

Autumn 2017’s squash soup feature is this hubbard squash soup with pistachio gremolata. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.

I originally made this soup with a red kuri squash from my CSA–the one pictured in the top right of this photo. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).