A Whole30 Potato Salad that will help you keep your healthy eating goals during the summer picnic season. It’s creamy, homemade seasoned mayo dressing boosts this fresh salad’s flavor. Presenting…healthy side dish of the summer #2. Did you catch the first paleo side dish I shared with you last week? It was Paleo Broccoli Slaw and you all seem to be loving it as much as I do! Today I’m sharing with you Whole30 Potato Salad. I didn’t specifically call [Continue Reading]

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Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade. Are you a gardener? I like to think that I can garden, but the truth is, I do not have a green thumb. My petunias usually die from lack of water. I do an awesome job watering from the end of May through the first part of June. Then I just forget. This year [Continue Reading]

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This comforting, slow cooker swiss steak is healthy and made with real food ingredients. It’s a high-protein meal that the whole family will love.

Would you like a new slow cooker? We’re giving one away! Scroll down and leave a comment telling me your favorite slow cooker beef recipe!

For as much as you all love my sweet, rich desserts (cheesecake dip, anyone?), even more so you are thoroughly enjoying our healthy, family-friendly dinners made with real, unprocessed ingredients. Dinners such as chili and meatballs that are whole food, gluten free, grain free, sugar-free and dairy-free.

I’m excited to share this new healthy dinner recipe with you today. It’s one that the hubby will crave and the kids will go crazy for, too.

Slow Cooker Swiss Steak.

Did you grow up eating meals like this? I did. Comforting, creamy, slow-cooked round steaks that are done to perfection, meaning the meat flakes apart with a fork. So tender. So juicy. Think Sunday afternoon dinners with the family, filling our bellies til they can’t hold any more.

With practices, lessons and cross-country meets, our schedule lately has been crazy. Some days too crazy to get a real dinner on the table. About two weeks ago Braden says, “Mom? I want to cook dinner this weekend so we can all sit down and eat together as a family.”

Ouch. Yep. Big “Fail” blinking on my forehead.

I’ve been doing much better since then having a dinner ready w and that is thanks to my slow cooker. Prepare this beef dish in the slow cooker in the morning and it’s a meal to come home to that is simple, convenient and healthy. Just 3 ounces of beef is packed with more than 10 essential nutrients and packs a big protein punch. My kids, like yours, need that protein!

A few hints for making this slow cooker swiss steak:

• The first step is to brown the round steaks. Is this necessary, you ask? Yes. It takes less than 10 minutes, but deepens the flavor by carmelizing the outside of the steak. It also gives the steaks a mouth-watering, light breading that is so fantastic. Don’t skip this step. Please.
• The homemade cream of mushroom soup is so easy. You’ll blend beef stock, mushrooms, salt and pepper. I like to blend this until the mushrooms are chopped finely since I don’t really love mushrooms. Matt would love it if I’d leave the mushrooms in huge chunks. If you love mushrooms, add a few additional mushrooms to the slow cooker that are whole.
• After the steak has slow cooked all day and your belly is rumbling because you’ve been smelling roasted beef for hours, it’s time to add the coconut cream. Get two cans of full-fat coconut milk and refrigerate them overnight. Open the cans and scoop out the hardened coconut cream. (Use the leftover coconut water to add to smoothies.) Mix two tablespoons of tapioca starch (or corn starch if you’d like) with the hardened coconut cream and scoop it on top of the swiss steak. Cover the slow cooker and allow it to sit for 20 minutes or so. That coconut cream will melt in, making a gravy that is so delicious served over potatoes.

And that’s about it. Simple, right?

Do you love slow cookers as much as we do? Ohio Beef sponsored this post and we’re super excited to be pairing up with them to give one of YOU a new Crock-Pot 6-Quart Cook & Carry slow cooker for all of those comforting recipes you’ll be making this fall. The contest runs from October 1-16, 2015.

How do you enter?

Simply tell me in the comments below what your favorite beef slow cooker meal is! I’ll be randomly choosing a comment number and that person will get a new Crock Pot.

And be sure to follow Ohio Beef on and Facebook, Twitter, YouTube and Instagram. Simple as that!

Find more great beef slow cooker recipes from my friends:

Slow Cooker 4-Ingredient Shredded Beef Tacos by A Cedar Spoon

Bloody Mary Pot Roast by Jelly Toast

Slow Cooker Beef and Guinness Pot Pie Soup with Thyme Puff Pastry Croutons by Melanie Makes

Easy Crockpot Pot Roast by Lemons for Lulu

Slow Cooker Honey Sesame Beef by NeighborFood

Slow Cooker Swiss Steak

 

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

 

This comforting, slow cooker swiss steak is healthy and made with real food ingredients. A paleo and Whole30 approved dinner that the family will love!

Author: Julie

Recipe type: Main Dish

Cuisine: American

Serves: 6-7 servings

Ingredients

• 3 lbs boneless eye of the round steak
• ½ cup coconut flour
• 2 tablespoons tapioca starch*
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 onion, diced (about ½ cup)
• 2 tablespoons coconut oil, for browning steaks
• For Mushroom Sauce:
• 2 cups beef stock
• 1 package (8 ounces) white mushrooms
• ½ teaspoon pepper
• ½ teaspoon salt
• 2 cans full-fat coconut milk, chilled
• 2 tablespoons tapioca starch*

Instructions

1. Put two tablespoons coconut oil in a skillet and turn on to medium heat.
2. In a small bowl, combine the coconut flour, tapioca starch, salt and garlic powder. Mix well.
3. Dredge the steaks in the flour mixture and place them in a hot skillet. Allow them to brown on the first side, 1-2 minutes, then flip the steaks and allow them to brown for 2 minutes on the other side.
4. Place the browned steaks in a slow cooker. Top with diced onions.
5. Pour the beef stock, mushrooms, pepper and salt in a blender. Blend for 30 seconds on medium speed, or until the mushrooms are chopped to the size you'd like.
6. Pour the mushroom sauce over the steaks.
7. Cook on high for 5-6 hours or low for 7-9 hours until the steaks are tender.
8. minutes before serving, open the chilled cans of coconut milk and scoop out the hardened cream into a bowl. Reserve the clear coconut water for another use.**
9. Mix the coconut cream with 2 tablespoons tapioca starch. Add this to the slow cooker and allow the coconut cream to "melt" in.
10. Allow the coconut cream to heat through. Mix gently just before serving.

Notes

*If you don't care about this being gluten free/paleo, you can use cornstarch and all-purpose flour in place of the tapioca starch and coconut flour.
**This clear coconut water is good in smoothies.

3.4.3174

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We made it!  We successfully finished the Whole30 challenge! Thank for following along with us on this journey. I know that knowing I was going to report to you made a huge difference in me actually completing the entire 30 days.

I’m going to jump into our week recap, then talk results and the ever pressing question of what comes next?

Sunday, January 24: It was a busy day as most Sundays are, but we did get in a short 2 mile run, cleaned the house, and got a nap between church and small group. Small group was “Cereal Night”. Everybody brings their favorite box of cereal. Matt and I ate our paleo granola with cashew milk. This might not be 100% in the spirit of Whole30 challenge, but it is compliant ingredients. We figured joining in the fun festivities with something we actually like to eat was the most important thing for this event.

And can I just say that I love this granola? Dates sweeten the mix and cinnamon pumps up the flavor. The granola can be a little pricey to make (I buy these pepitas and sunflower seeds), but we don’t eat a lot of it and it is a fun snack every now and then.

Monday, January 25: I set forth to make exercise a priority this week since my energy levels were up. Today I ran 2 miles. I can tell it’s easier than it was a month ago! We had slow cooker coconut ginger chicken again for dinner. My family LOVES this. But for some reason when I smell it cook all day it gets to me. It’s not the usual flavors that we eat. And when I eat it, it is good, but I mostly make it for my family who all devour it.

Tuesday, January 26: Days seem to be moving quickly and my will power is strong. We made cupcakes today (recipe testing for a friend making a cookbook). The kids ate one, confirmed they were amazing, and within 30 minutes I had them delivered to two friends’ houses. Safely out of my reach. Hamburgers for dinner. Always a good choice but I miss ketchup.

By the way, since I can’t eat donuts and iced coffee, I wear donuts and iced coffee pajamas. They make me happy.

Wednesday, January 27: Today was a little hard. We had to test a chocolate peanut butter recipe. And for all of the recipes that we’ve made the past month, this was the one that I wanted the most during the moment. I haven’t had sugar for 26 days, so it wasn’t super hard to say no, I just really wanted to taste just a little bite. I need to test the recipe again so I think I’m going to wait until after we’re done with this thing.  We had a pork chop & potato dinner. It’s a recipe that Maddie created. When she made it the first time it was absolutely perfect, but we haven’t been able to replicate it to such perfection to share with you yet. This is the second time we’ve made it and I’m still nailing down the baking technique.

Thursday, January 28: My breakfasts this week have been broccoli and homemade turkey sausage. The first Whole30 we did, I ate this every morning for breakfast. I’m glad I’ve waited until the last few days to start eating it this time. I like it, but I know I’ll get tired of it and be ready for my breakfast hash again soon. Part of my Whole30 Challenge prep was to make up a bunch of turkey sausage patties and throw them in the freezer fully cooked. This makes breakfast easy. I just pull them out, microwave them and steam some broccoli in Ziploc steam bags for a simple breakfast.

We had taco salads for dinner tonight. The kids threw this together quickly while I was out. Lettuce, tomato, peppers, onion, taco meat with my homemade taco seasoning. It was good. But I missed my cheese and sour cream on top.

Friday, January 29: Today was difficult. I’m ready to be done. I think I’ve realized I have cabin fever. Although I am completely a homebody and would rather be home than out partying in crowds, I’m ready to get out and do fun things in warmer weather with the kids. Remind me of this when we have track meets every.single.night this spring.

Breakfast and lunch were boring (more sausage and broccoli), so I made homemade buffalo chicken nuggets and skillet potatoes for dinner. I ran 2 1/2 miles during the day so I was super hungry at night. And although I was tired and didn’t feel like prepping dinner, I did it, it tasted delicious, and my belly felt full.

Saturday, January 30: Saturdays call for bacon! I had bacon and stir-fry veggies for breakfast. When Whole30’ing, I’ve always struggled with getting bored at the end. To the point of wanting to quit. I mean, 28 days is just as good as 30, right? I was determined this time to not give up even one meal early.

I headed out to the store and picked up a cut of beef that I have maybe bought once before in my life: sliced steak for fajitas. When we go out to Mexican restaurants, Matt and I almost always get steak fajitas, so I knew he’d be excited about this meal. We topped the fajitas and sautéed veggies with fresh pico de gallo, avocado, and put it all over cauliflower rice. I was going to take a picture, but we devoured it too quickly.

Sunday, January 31: The last day! We knew Sunday wouldn’t be too difficult, just because it is a busy day for us. We had garlic bacon pot roast for lunch. Not too much wrong with that. Knowing that this was our last day made it fly by!

The Results:

• Matt lost at least 10 pounds. We forgot to measure inches. Ooops.
• I didn’t lose any weight. Not.one.ounce. But…*sigh*…I’m okay with that. I’m really OK with it. Culture puts such an emphasis on the number that the scale says. I’ve not had good feelings towards the scale for some time now and really only step on it maybe once a month. After this month? I’m ready to throw it out the window. Even though the number didn’t change for me, I know I’m not as bloated and I’m leaner. I’ve procrastinated putting on a certain pair of jeans for at least a year because I knew they didn’t fit. And guess what? They fit. Shorts that didn’t fit during the summer? They fit. So I definitely lost something. Why didn’t we lose more? We probably ate too many potatoes. The experts say that if you’re in the Whole30 challenge to lose weight, watch your potato and fruit intake. We didn’t worry about that. We love potatoes and ate what we wanted to as far as potatoes were concerned. We also didn’t get to exercise as much as we did during our other Whole30’s. It’s good to know that obviously I’m at a fairly healthy weight. That even when I am eating 100% healthy and chugging the veggies like they are going out of style that my weight stays about the same. I need to know that for my sanity.
• My nails are growing at an alarming rate and they are stronger than ever.
• We have energy and are running faster. My pace before the Whole30 challenge was about 10:30 per mile for 2 miles. Now it is down to about 9:45 per mile. I’m slowly adding more mileage.
• For the past year or so I’ve had skin irritations on my neck, right underneath my chin, towards the side of my face. This has completely cleared up. I knew from past Whole30’s that my skin would be clearer, but I didn’t think about what I ate having to do with the skin irritations on my neck. Now I need to find out what it is that caused that irritation. It better not be chocolate.
• Matt’s asthma flare ups are much less. He hasn’t used his rescue inhaler nearly all month. We know that dairy aggravates his asthma.

What Foods Did I Miss?

• Ketchup. Yep. I may have missed ketchup more than sugar.
• Iced coffee. If I’m drinking hot coffee, I really don’t mind drinking it black. But I really like iced coffee, so I missed that sweet drink.
• Licking spoons. Some days I can have pretty good self-control. I missed being able to lick the frosting of a spoon or eat the wandering chocolate chip that didn’t make it in the bowl. I missed just tasting. The problem is that one of the good things about Whole30 is that you realize just how much you taste throughout the day. And how all those little nibbles can quickly add up.

And that’s really about it.

I don’t eat much bread unless it is homemade and straight from the oven. Otherwise I can pass it up. There was only once or twice that I had to turn down fresh biscuits and warm bread with soup. And I thought I’d miss cheese more than I did. At the most I missed parmesan on my spaghetti.

So all in all I’d say I did fairly well not missing the foods that so often I eat without even thinking twice.

So What Now?

I already know from previous Whole30 challenges that corn bothers me. I can eat a small amount of it with no worries, but if I eat too much, it bothers my stomach. I’d love to find out what is making the skin break out on my neck. I don’t know if I’ll have enough dedication to do the re-entry that Whole30 recommends. Mostly because we have a Florida vacation coming up and all bets are off when we are on vacation.

But I promise I’ll do the best I can.

Hints For You!

• Don’t do the Whole30 challenge alone. I actually have done about 2 weeks on my own a few different times this past year, but it is just easier if you have someone to hold you accountable.
• Keep busy. When you feel like eating? Move. Take a walk. Do a chore. I kept a list of little household tasks that I had been procrastinating about. If I was bored and just wanted to eat, I did one of those tasks. Something in the house gets cleaned or organized and I stay out of the kitchen. It’s a win-win.
• Do meal prep ahead of time. The hardest part of eating healthy is being able to grab healthy food when you are busy. Make freezer meals, sausages for breakfast, cut up veggies, buy large bags of frozen veggies. Have lots of meat on hand, even hamburger patties for quick meats to throw on the skillet or grill. Take a week or so to plan. It’ll be worth it.
• Keep compliant snacks on hand. Although Whole30 doesn’t like you snacking, there were times when I was out and about and was just hungry. I needed a snack. For those times I carried a Larabar in my purse. Make sure you choose a compliant flavor. There are tons!
• Be sure to read up on the official Whole30 rules and their hints. They explain everything so well and their books are worth the read!

Read about our other weeks!

Whole30 Challenge: Week 1

Whole30 Challenge: Week 2

Whole30 Challenge: Week 3

Want to learn more about the Whole30 program? Here’s some important books:

The Whole30: The 30-Day Guide to Total Health and Food Freedom

It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways

The Paleo Kitchen: Finding Primal Joy in Modern Cooking

Well Fed: Paleo Recipes for People Who Love to Eat

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Savory mashed sweet potato puffs make an elegant, healthy side dish for your family dinner. These sweet potato swirls are often called duchess potatoes.

Ahh….vacation.

We’re on Anna Maria Island this week loving every minute of the palm trees swaying in the breeze. There’s nothing like the sound of the surf hitting the sand, feeling the warm sun on my face.

Ok, so maybe the food on vacation is just as good as the sun if not better.

You know we just suffered through completed a Whole30. We’re trying not to undo everything we accomplished in our healthy month of January. But we are saying “Yes, please!” to some delicious donuts, coffees and fish dinners.

And when we get home we’ll need to push reset and get back to healthy eating. Which I’m not all that upset about because ya know what? You can eat a healthy diet and enjoy it.

Twice Baked Sweet Potato Puffs are just one example of a healthy side dish recipe that I come running for.  These mashed sweet potatoes are gluten free, dairy free (if you use ghee in place of butter), grain free and sugar free. Paleo-approved and a fun Whole30 recipe.

With Easter coming up, you may be looking for a healthy side dish to go alongside your honey baked ham. These sweet potato puffs are easy, savory and oh, so pretty!

Here’s some tips on making them.

Wash and peel 3 pounds of fresh sweet potatoes. Please don’t use canned sweet potatoes for this recipe. Fresh sweet potatoes are so much better and definitely give these sweet potato puffs a light, pleasantly clean taste.

Cut the potatoes into large chunks and boil them until they are soft. Depending on the size of the potatoes this will take 15-20 minutes.

Drain the water off the potatoes and add butter (or ghee or even coconut oil) and cashew milk (or the milk of your choice). Use a mixer to whip and mash these potatoes until they are smooth. You don’t want any chunks at all. Think baby food. Ok, maybe don’t think baby food, but you get the picture.

Then add your two eggs and whip those potatoes and eggs together for a minute or two until they are light and fluffy.

Now comes the fun part. You’re going to make those pretty little swirls using a decorating bag and a Wilton 1M tip. This is a tip with a large opening that is perfect for squeezing those potatoes out.

Fill the bag with the mashed potatoes and squeeze swirls onto a greased baking sheet. Once you’ve made all of the swirls, drizzle them with butter, then bake them for 15 minutes at 425 degrees. Then you can broil them for just 2-3 minutes in order to get a little bit of a brown edge on the swirls. This makes them look so pretty!

I’ve made these several times and I prefer using a dark baking sheet. The bottoms of the potatoes seemed to get a little more caramelized and slightly crispy when I used a dark baking sheet as opposed to a shiny metal sheet. Either works, though.

So officially these sweet potato puffs are not twice baked. They’re once cooked and once baked. But they have that depth of flavor that twice baked potatoes have.

Serve them with ham or turkey as a main dish along with a side of veggies. A simple, healthy dinner that is perfect for holidays, company and family dinners!

Twice Baked Sweet Potato Puffs

Savory mashed sweet potato puffs make an elegant, healthy side dish for your family dinner. These sweet potato swirls are often called duchess potatoes.

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Print Recipe

Ingredients

• 3 pounds sweet potatoes, washed and peeled
• 1/3 cup salted butter or ghee, softened
• 2 tablespoons cashew milk (or any milk you prefer)
• 2 large eggs
• 3 tablespoons salted butter, melted (for drizzling)
• Additional salt, to taste
• Fresh parsley, for garnishing

Instructions

1. Boil water in a large saucepan over medium heat.
2. Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
3. Drain off the water.
4. Add the butter and milk to the drained potatoes.
5. Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
6. Add the eggs and beat for an additional 1-2 minutes until the egg is completely mixed in.
7. Take a large disposable decorating bag and snip the tip off.
8. Place Wilton 1M tip inside the bag and push it into the cut off tip.
9. Fill the decorating bag with the sweet potato mixture.
10. Spray a baking sheet with coconut cooking spray.
11. Take the decorating bag, hold it perpendicular to the baking sheet and pipe a swirling mound of sweet potatoes. Continue until you've used all of the sweet potato mixture.
12. Drizzle the melted butter over the sweet potato swirls.
13. Bake at 425 degrees for 15 minutes.
14. Keep the oven rack in the same position. Turn the oven to high broil and broil for 2-3 minutes. Be sure to watch the sweet potato swirls carefully and take them out when they just barely brown on the edges.
15. Snip fresh parsley over the sweet potatoes if you desire. Add additional salt also if you'd like.

Notes

*The exact cooking time for the potatoes will depend on how big you cut the potato chunks.

5.7

http://www.tastesoflizzyt.com/2016/02/09/twice-baked-sweet-potato-puffs/

Easy Oven Roasted Potatoes

Sweet Potato Chili

Slow Cooker Swiss Steak

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Paleo sweet potato casserole is a healthy twist on a traditional side dish. Creamy sweet potatoes with a cinnamon pecan topping.

So we’re back to eating healthy after our gluttonous Anna Maria Island vacation. I had a donut for breakfast at least 6 of the 8 days we were gone. And in some cases? Two donuts. Don’t judge, please.

So yeah…it’s back to sugar free days for awhile. Which I’m not all that disappointed about, especially where this paleo sweet potato casserole is making an appearance.

It’s no doubt that my favorite Thanksgiving side dish is sweet potato casserole. We’ve posted our family-famous full sugar version, but today I’m lightening things up a bit with this healthier sweet potato casserole. It still has creamy, cinnamon-infused sweet potatoes topped with a cinnamon-nut topping, but you won’t find any brown sugar.

And you know what? I didn’t miss it.

If you are used to eating a low sugar diet, you won’t miss not having any extra sugar in this sweet potato casserole. In fact, after eating it I wondered why I put all of the sugar in our classic recipe.

The idea of this recipe came to me after making our sweet potato puffs. They had such a good flavor that they immediately made me think of my favorite holiday side dish. I took that recipe, added some cinnamon and nuts, and baked it in a casserole dish.

A few hints?

Use real sweet potatoes. Actually peel them and cube them. You won’t be sorry.

Use your choice of butter or ghee. And your favorite milk.

And that’s really about all the hints you need. It’s an easy, no-fail recipe.

If you allow 100% pure maple syrup in your healthy eating plan, you can drizzle a bit of this on top to give punch of sweetness. I ate it both with a little syrup and without. Both were delicious.

No more donuts for awhile, but you can bet I’ll be indulging in my healthy comfort foods.

Yields 8 servings

Paleo Sweet Potato Casserole

Paleo sweet potato casserole is a healthy twist on a traditional side dish. Creamy sweet potatoes with a cinnamon pecan topping.

30Prep Time

40Cook Time

1 hr, 10Total Time

Save Recipe

Print Recipe

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/3 cup butter (or ghee), softened
• 1 tablespoon cashew milk
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 1/2 cups chopped pecans, divided
• Cinnamon, for sprinkling

Instructions

1. Boil water in a large saucepan over medium heat.
2. Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
3. Drain off the water.
4. Preheat the oven to 350 degrees.
5. Add the butter and milk to the drained potatoes.
6. Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
7. Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
8. Spray the bottom of a 8x11" pan with coconut oil spray.
9. Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
10. Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
11. Sprinkle the top with the remaining pecans.
12. Dust the top with additional cinnamon.
13. Bake for 40 minutes.
14. Serve warm.

Notes

*Exact time will depend on how big the sweet potato cubes are.

5.8

http://www.tastesoflizzyt.com/2016/02/17/paleo-sweet-potato-casserole-recipe/

Paleo Baked Chicken

Slow Cooker Swiss Steak

Paleo Slow Cooker Pork Chops

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A 4-ingredient garlic mustard sauce makes this pork chop potato bake a simple Whole30 dinner idea for the whole family. I know…not a pretty dessert, just another healthy Whole30 recipe. *Sigh* Actually, whether you are or not, I’m pretty excited about pork chop potato bake. (Almost as excited as when mom makes these paleo chicken fingers or battered fish.) Maybe you will be excited too, once you realize just how amazingly easy this dish really is. And when I say easy, I mean easy. After doing hard [Continue Reading]

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Lightly spicy baked sweet potato fries baked to a crispy brown and served with a spicy mayonnaise dip. The kids fight us for these healthier baked fries! When I was younger, I was an extremely picky eater. These baked sweet potato fries that you see here? I wouldn’t have touched them with a 10 foot pole. I truly believe that having this food blog (and growing up a little) has made me a more adventurous eater. Although, if it were up [Continue Reading]

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An easy spice blend makes this sirloin Mexican steak a quick, healthy dinner solution. Top with cream avocado salsa for a family-friendly Paleo and Whole30 recipe idea! Watch us make this dinner on Facebook Live here….and get some delicious grass-fed ButcherBox meat delivered right to you door! I’ll have to admit, before our Whole30 days, I could probably count on one hand the number of times I had eaten steak in my life.  I thought it was OK, but knowing what [Continue Reading]

The post Mexican Steak with Avocado Salsa appeared first on Tastes of Lizzy T's.

An easy spice blend makes this sirloin Mexican steak a quick, healthy dinner solution. Top with cream avocado salsa for a family-friendly Paleo and Whole30 recipe idea! Watch us make this dinner on Facebook Live here….and get some delicious grass-fed ButcherBox meat delivered right to you door! I’ll have to admit, before our Whole30 days, I could probably count on one hand the number of times I had eaten steak in my life.  I thought it was OK, but knowing what [Continue Reading]

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Healthy Homemade Spaghetti Sauce recipe has no added sugar! It’s meaty, thick, full of Italian flavor and great served over traditional pasta or spaghetti squash for a low-carb meal. Healthy Homemade Spaghetti Sauce My hubby and I have done several Whole30 eating plans. Ever heard about it? You can find out all about it here but to sum it up, you eat meat, veggies, fruit and certain nuts & fats for 30 days.  No sugar, no grains, no dairy.  Yea…it was [Continue Reading]

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Barbecued Pulled Pork is a classic sandwich. Find out how to make pulled pork a little healthier with this sugar-free homemade barbecue sauce recipe! Fits Paleo and Whole30 diet plans. Barbecued Pulled Pork In trying to eat a healthier, more natural diet for our mealtimes, one of the main things I missed was barbecue sauce. I love grilled barbecued chicken, barbecued pulled pork…and hamburgers with barbecue flavor? The best. After I got over griping and complaining that I couldn’t buy [Continue Reading]

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Italian Vegetable Soup is a healthy soup recipe with Italian sausage, tomatoes and vegetables that you can make in under 45 minutes. There’s a slow cooker option, too! I’m quite excited to share this soup recipe with you. It’s been a year in the making. Last winter I set out to make a soup using our most-loved […]

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This green pea soup with smoked salmon is a perfect dish for winter. Ready in 15 minutes, easy & healthy! Top it with salmon & sour cream for extra protein. What can be better than a homemade dish ready to be served in 15 minutes? Yes, in this short time you will be rewarded with […]

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The best pico de gallo recipe around. Fresh tomato, onion, peppers, cilantro and garlic with a splash of lime. Did you know that Cinco de Mayo is coming up? I am currently learning Spanish, and let me tell you that the Spanish language it is a hard thing to learn! On May 5th last year, […]

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Don’t get stuck in a rut! Try some of our best Whole30 dinner recipes to keep your family smiling while you are eating healthy. “Mom, really? We’re having THAT for dinner?” As a mom, I find it is hard to feed my family healthy dinners that they actually like. I grew up on good, old-fashioned […]

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Paleo Italian Meatballs are a mixture of ground beef and ground turkey with Italian seasonings, all smothered in a homemade marinara sauce. Made grain free, gluten free, dairy free and sugar free. Meatballs are the ultimate comfort food in our family.  We’ve already shared with you our gooey cheese-stuffed meatballs. And our grandma’s tangy, chili […]

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Paleo Stuffed Peppers are filled with seasoned ground sirloin and slow cooked to perfection. Served with cauliflower rice and smothered in spaghetti sauce. Paleo Stuffed Peppers Stuffed peppers have always been one of my favorite fall meals. Large, garden fresh green peppers call out to be stuffed with meat and smothered in spaghetti sauce.  I […]

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Breakfast never looked so good…or made you feel so good! Low Carb Gluten Free Blueberry Scones have fresh blueberries and a hint of lemon. This recipe uses almond flour which also makes them fit the paleo diet!  Paleo Blueberry Scones Baking with grain free flours can be a little tricky. That doesn’t mean you don’t […]

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The best pico de gallo recipe around. How to make fresh salsa with garden tomatoes, onions, peppers, cilantro and garlic with a splash of lime. You may also like our corn, tomato & avocado salad!  Fresh Salsa Recipe On May 5th (Cinco de Mayo) last year, we were looking for a restaurant while we were […]

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