Instant Pot Meatloaf

What I dislike about making meatloaf is that it takes forever to bake! And you usually want a side dish with it which takes even more time to cook up. BUT NOT ANYMORE. This meal is made completely in the instant pot and it couldn’t be easier.

If you haven't checked out the recipes on you must. I haven't tried one this I didn't like! Better yet, get her cookbook! 

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Paleo "Everything Bagel" Buns

Everything Bagel Buns

Recipe by PureWow


  • 1 bag riced cauliflower
  • 1/3 cup Almond Flour
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 eggs wicked
  • 3 TBS everything bagel spice

Cooking Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray.
  2. In a large bowl, mix the cauliflower rice with the almond flour, garlic powder and salt. Mix in the whisked eggs to combine.
  3. Divide the mixture into 8 even pieces and roll into balls. Transfer the balls to the prepared baking sheet and top each with 1 heaping teaspoon of “everything bagel” spice.
  4. Bake until the rolls are golden brown around the edges and dry to the touch, 35 to 40 minutes.
  5. Let the rolls cool for 10 minutes on the baking sheet and then carefully transfer to a rack to cool completely.

Slow Cooker Vegetable Korma

This was a perfect "I'm freezing my ass off in Minnesota " weeknight meal!

I was surprised at how filling it was! While it is a "slow cooker " recipe, mine decided to short out about 20 minutes into cooking! So, I transferred it to the stove and simmered for about an hour. It we DELICIOUS!!



  • 1 large cauliflower, broken into florets

  • 1 large zucchini sliced

  • 2 large carrots, chopped

  • 1/2 cup frozen green peas (sub for extra green beans if completely paleo)

  • 1 cup green beans,chopped

  • 1 cup sliced mushrooms

  • 1/2 large onion, chopped

  • 2 cloves garlic, minced

  • 3/4 can coconut milk

  • 2 T curry powder

  • 1 T sea salt

  • 1 tsp garam marsala

  • 2 T almond mea


1. Throw it all in the crockpot!
2. Go on with your day!

Cook on low for 8 hours or high for 5 hours, until the mixture is very thick. Serve immediately or allow to cool completely.
What differs from a curry is that a korma is supposed to be more thick than liquid.
As with any stew or curry, this tastes better the longer it sits.
Refrigerate for up to one week or freeze for up to two months.


Perfect Paleo Sweet Potato Pancakes

Paleo Sweet Potato Pancakes


  • 2 sweet potatoes
  • 6 1/2 TBSP almond flour
  • 2 eggs
  • 1 Tsp baking powder
  • 1/2 tsp cinnamon
  • Grass-fed butter (or ghee), for cooking and serving
  • Pure Maple Syrup

Cooking Directions

  1. Begin by boiling 1 small sweet potato in water until soft. Remove skin. Mash smooth with a fork.
  2. Beat eggs in a large mixing bowl. Add sweet potato, almond flour, baking powder and cinnamon. Whisk with a fork until smooth.
  3. Heat a large skillet over medium heat.
  4. Melt 1 teaspoon of butter. Scoop 1/3 cup ( I use and ice-cream scooper) of pancake batter and pour into skillet. Cook 3 minutes. Use a spatula to flip and cook an additional 3 minutes. Serve hot with extra butter and maple syrup.

Fish & Pineapple ceviche

Fish & Pineapple Ceviche

Recipe by Eat Drink Paleo


  • 2 fillets of tilapia white fish, skin off
  • 1 cup diced pineapple
  • 5 radishes
  • 1/2 red onion
  • 1 tsp lime zest
  • 1 Tbsp orange zest
  • 1 tsp finely chopped green chili
  • 2 limes Juiced
  • 1 orange juiced
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp honey
  • 1 Tbsp diced fresh coriander

Cooking Directions

  1. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
  2. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.

Paleo Chocolate Chip Pumpkin Muffins

I don't think these need commentary except that they are DELICIOUS and are the perfect fall treat! I use nut-free chocolate chips. (If you want these to be strict paleo, you'll have to make your own cc)

Paleo Pumpkin Muffins with Chocolate Chips


  • 4 Large Eggs
  • 1 cup Pumpkin Puree
  • 1/2 cup Full Fat Coconut Milk
  • 6 Tbsp Pure Maple Syrup
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup + 3 Tbsp coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 3/4 cups dark chocolate chips

Cooking Directions

  1. Preheat your oven to 350 degrees ( I used convection) and grease a muffin pan.
  2. In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
  3. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks. The batter will be thick due to the coconut flour.
  4. Transfer all the batter to your muffin pan and gently spread with a spatula. Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 10-12 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)
  5. Allow the muffins to cool in the loaf pan on a wire rack for about 20 minutes

Pickle Juice Chicken {Paleo + Whole30}

This has got to be the easiest thing I have ever made! What's the secret ingredient that made my kids gobble it up? Pickle juice! Yes, you read that right! Place chicken breast in a large Ziploc bag. Add 1 to 2 cups dill pickle juice, a tablespoon of brown sugar (omit for Whole30 compliance) 2 teaspoons of salt and a teaspoon of black pepper and let them soak for a couple hours. Remove the chicken breast from the brine, and then pat dry the chicken breast with paper towels. Brush each breast with olive oil and season with a little bit of & salt black pepper. Cook the chicken in a skillet or on the grill. Trust me, make extras your kids will love it!


Sea Bass w/ Chimichurri sauce & Celeriac Puree' {Paleo & Whole 30}

OMG this was sooooo good! I found the recipe on Big Chin Kitchen and adapted it a bit. I made up the recipe for the puree and it was fabulous. Unfortunately, I didn't write down the measurements so you'll have to wing it too! 

For the Fish: 


  • 5 tbsp extra-virgin olive oil (divided)

  • 2 tbsp fresh lemon juice

  • 1 1/2 tsp water

  • 2 cubes (or more if you like it really garlicky) Dorot frozen garlic

  • 1 tbsp chopped chives

  • 1/2 tsp crushed red pepper

  • Kosher salt

  • freshly ground black pepper

  • 4 cubes Dorot frozen parsley

  • 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)


  1. Preheat oven to 450°F and place rack in the middle of the oven.

  2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, chives, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has been incorporated. Stir in parsley. Let chimichurri sauce stand for 20 minutes.

  3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.

  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through.

  5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.

For the Puree':

  1. 1 Celeriac (celery root) cut into one inch cubes

  2. 2 large carrots sliced

  3. 1 large or 2 small sweet potatoes

  4. ghee

  5. coconut milk


  1. boil the celery root, potatoes, and carrots until soft

  2. place boiled veggies into your food processor or blender

  3. add a couple of tablespoons of ghee and about 1/4 cup of the coconut milk (this is where I didn't measure so...start with a little ghee and coconut milk at first and then add to your desired consistency



Crab Cakes {Paleo + Whole30}

Yes, crab cakes can be made without bread crumbs and not fall apart! Who knew?!?! 

You just need some good coconut flour and Paleo mayo and you are good to go! 

Also, I highly recommend growing your own chives. I have a black thumb but my herbs from seem to be up to the fight and keep me full stocked!   


This is the PEREFECT cold weather, throw it all together in 5 minutes meal! If you don't follow PaleOMG you should! I have substituted ground turkey and have also substituted regular potatoes for the sweet potatoes and it still turned out great! 



  • 1 pound ground chicken
  • 1 white sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 1 cup diced tomatoes (canned, not drained)
  • ½ cup hot sauce (I used Frank's Red Hot Sauce)
  • ½ cup broth (I used this grass fed beef broth)

For garnish



  1. This may get confusing, so good luck.
  2. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
  3. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
  4. Garnish with Tessemae's Creamy Ranch Dressing, fresno peppers and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!
  5. You did it. You got through the lengthy, super hard process. And you crushed it! HIGH FIVE!