Tag: Recipe

Gingerbread Cookies (Paleo)

Posted on December 5, 2018 by Vibrant Life - Desserts

Gingerbread Cookies (Paleo)

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Author: Jessica Parker

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Description

To me, part of having a well rounded Christmas season is including some soft, homemade gingerbread cookies! These are paleo but could easily be made keto by swapping out the coconut sugar for a keto friendly sweetener of choice.

This year, instead of ground ginger, I grabbed a bottle of my doTERRA Ginger essential oil and used 2 drops. The flavor is amazing! A little side note: I LOVE how versatile these oils are and that they are CPTG (certified pure therapeutic grade) which means they are safe to ingest and they do not contain fillers or metals and other toxins. I use my little bottle of ginger for tummy upsets, to diffuse in holiday blends that I create and in recipes like this!

Ingredients

Scale

½ cup Butter (or coconut oil), melted
½ cup Coconut sugar (or keto friendly sweetener of choice)
3 tbsp Molasses
2 Eggs, room temp
1 tsp Vanilla
2 cups Almond flour
¾ cup Coconut flour
½ tsp Baking soda
2 tsp Ground ginger (I used 2 drops of my doTERRA essential oil)
1 tsp Cinnamon
1 tsp Allspice
½ tsp Salt

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Instructions

Preheat oven to 350F and line a cookie sheet with parchment paper.
In a large bowl, mix together the butter (or coconut oil), coconut sugar, molasses, eggs and vanilla. Combine well.
Add in remaining ingredients and mix well.
Place dough on counter between two pieces of parchment paper. Roll dough out evenly until about 1/4 inch thick.
Use cookie cutters to cut out desired shapes and place on cookie sheet lined with parchment paper with about a 1/2 inch between cookies so they don’t bake together.
Bake 8-10 minutes and let cool about 5 minutes before transferring from the baking sheet. ENJOY!

Nutrition

Serving Size: 1

Low Carb Shepard’s Pie (with Cauliflower Mash)

Posted on November 17, 2018 by Vibrant Life - Dinner

Low Carb Shepard’s Pie (with Cauliflower Mash)

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Author: Jessica Parker

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Description

This is (low carb) comfort food at it’s finest! If you have not yet delved into the world of cauliflower instead of potatoes; I highly encourage you to do so! I was hesitant. I’ve historically been the person who would rather just have the real thing. This, though, will not leave you disappointed!

Some people use lamb in Shepard’s Pie and you can absolutely substitute some or all of the ground beef in this recipe with lamb. I prefer beef so that’s what I used.

Also, the only dairy (aside from the butter in the cauliflower which can be replaced with Ghee) is the cheddar cheese on top. You can easily omit this for a dairy free option and it would still be delicious, OR use a dairy free cheese!

Ingredients

Scale

Beef Layer

2 lbs Ground Beef (grass fed)
½ cup Onion, chopped
1 tsp Salt
½ tsp Ground Pepper
1 Garlic Clove, minced
½ cup Dry Red Wine
1 tsp Arrowroot Starch (or Corn Starch)
2 tbsp Fresh Rosemary, chopped

Topping

1.50 lbs Cauliflower Florets (you can make this easy on yourself and by riced cauliflower)
2 Garlic Cloves, minced
2 tbsp Butter
½ tsp Salt
¼ tsp Pepper
4 oz Cheddar Cheese, grated

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Instructions

Meat Layer

In a large skillet over medium heat, brown the meat. Remove the meat from the pan and set aside. Drain most of the fat from the pan (leave enough to saute the onion!).
Return pan to heat and add onion, salt and pepper. Cook until onion is translucent (about 5 minutes). Add garlic and cook about 1 minute.
Put met back in pan with onion and garlic. Stir in arrowroot starch and wine. Cook until wine is mostly evaporated and juices start to thicken. Add chopped rosemary, stir well and remove from heat. Transfer to a 2 quart casserole dish.

Topping

Preheat oven to 400F.
Either use COOKED “riced cauliflower” or:
Steam the cauliflower florets until they are very tender.
Drain the riced cauliflower or cauliflower florets and place in blender or food processor. Add garlic, butter, salt and pepper. Blend until smooth.
Spread the cauliflower mixture over the meat layer and sprinkle with cheese. Bake 20-25 minutes until meat layer is bubbling and cheese is melted.
Turn broiler on high and broil 3-4 minutes to brown cheese. Remove and let sit for a few minutes before serving.

Nutrition

Serving Size: 8

Low Carb Peanut Butter Chocolate Bars (Keto)

Posted on November 16, 2018 by Vibrant Life - Desserts

Low Carb Peanut Butter Chocolate Bars (Keto)

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Author: Jessica Parker

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Description

Peanut butter and chocolate are one of my favorite ever combinations. I mean, isn’t it for you too?? As a kid, one of my neighbor friend’s mom would make these exact bars…only not low carb and DEFINITELY not low sugar! They were heavenly. Truth be told, I’m not sure I could handle them now the way I did back then. When you cut sugar out of your diet then it your body reacts in huge ways anytime you have it. I never thought I would say any of this!

Sugar and I used to be the best of friends! Having journeyed down the Paleo road and then finding KETO, I just can’t believe I ate it as regularly as I did. AND, I can’t believe I don’t miss it! Recipes like this make it easier during times like holidays, birthdays, etc. so that you don’t feel like your missing out; or if you just have that occasional craving.

If you are interested in learning more about KETO, please go check out my 8 Week KETO for Women program (found under the “shop tab on my site!) (complete with meal plans, all the guidance necessary to understand keto and how to transition into it smoothly!). This can be purchased with coaching or without if you prefer a self-guided approach.

Recipe adapted from www.alldayidreamaboutfood.com <3

Ingredients

Scale

Peanut Butter Layer

¾ cup Butter, melted
¾ cup Peanut Butter, melted
½ cup Powdered Erythritol (Swerve): I’ve found this at Natural Grocers, Market of Choice, Whole Foods
¼ tsp Stevia, liquid *optional for added sweetness
1 tsp Vanilla Extract
2 cups Peanut Butter Powder (PB2 or something like this)

Chocolate Glaze

3 oz Dark Chocolate (I use Lily’s Chocolate; it’s sweetened with stevia)
2 tbsp Butter

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Instructions

Line an 8×8 or 9×9 pan with parchment paper.
In a large bowl, combine melted butter, melted peanut butter, sweetener, vanilla and stevia (if using). Stir in peanut butter (it will be dough-like).
Press dough evenly into lined baking dish.
Melt chocolate and butter together either in a glass dish in the microwave in 30 second increments, stirring in between. OR on low in a small pan.
Pour melted chocolate over peanut butter dough and spread evenly then refrigerate until set (about an hour).
Cut into about 16 pieces, depending on what size you prefer. I like to keep some of these in the fridge and the rest in the freezer so they don’t disappear to fast! 😉

Nutrition

Serving Size: 16

Cheeseburger Calzone (Low Carb, Gluten Free)

Posted on November 12, 2018 by Vibrant Life - Dinner

Cheeseburger Calzone

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Author: Jessica Parker

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Description

Cheesy goodness right here! This is the best low carb, gluten free comfort food! Obviously, you can use the “crust” and change up the filling to make whatever kind of calzone you would like. I actually made extra crust dough and made little biscuits out of the rest for snacks or as part of another meal. They are delicious warm with butter.

This also works perfectly as just a pizza crust. There are so many different low carb (keto) pizza crust recipes and I will say this is by far my favorite that I’ve made so far, and I have made MANY! You can also easily switch up the herbs and spices and create your own special flavor. I love Trader Joe’s “Everything but the Bagel” seasoning on things like this!

Ingredients

Scale

Crust

4 cups Mozzarella Cheese, shredded
4 oz Cream Cheese
1 cup Coconut Flour
½ tsp Dried Oregano
½ tsp Dried Basil
¼ tsp Dried Parsley
¼ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Salt
4 Eggs, beaten

Filling

6 Slices Bacon
1.50 lbs Grass Fed Ground Beef
½ tsp Onion Powder
½ tsp Garlic Salt
½ tsp Italian Seasoning
¼ tsp Pepper
6 oz Cream Cheese
¼ cup Ketchup, no sugar added
2 cups Mozzarella Cheese, shredded

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Instructions

Preheat oven to 425F.
In a medium sized glass bowl, add the mozzarella and cream cheese. Microwave for 2 minutes, stirring intermittently. It should be soft and combined well when it’s done, no un-melted cheese.
Whisk the flour and dried seasonings together in another bowl. Add the beaten eggs and combine well.
Add the egg/flour mixture to the cheese mixture and mix well. It is best to wash your hands, roll your sleeves up and dig in so that you can incorporate everything well without struggling to stir the dough.
Spread the dough onto a piece of parchment paper. Place another piece of parchment paper over it and roll the dough out with a rolling pin. Roll it out to your desired thickness.
Transfer to a cookie sheet lined with a fresh piece of parchment paper.

Filling

Cook the bacon and then crumble once cooled.
Cook the ground beef until browned.
Add all the rest of the ingredients to the meat (including the bacon) and cook until the cheese is completely melted and mixed into the meat.
Place the meat and cheese mixture down the center of the pizza dough. Wet your hands to keep the dough from sticking to them and lift one side of the dough up and fold it over until you can seal the dough together in a half circle.
Press the edges of the dough together with your fingers until it is sealed well.
Bake for 20 minutes until golden brown.
Let cool about 10 minutes before slicing and serving. Enjoy!

Italian Wedding Soup (Low Carb)

Posted on November 10, 2018 by Vibrant Life - Soups & Stews

Italian Wedding Soup (Low Carb)

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Author: Jessica Parker

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Description

I love how good bone broth is for you; however, I don’t love to just sip on it like some people do. Instead, I make soups, stews and chili with it! This Italian Wedding Soup recipe is not only low carb/keto it’s delicious and truly good for you!

Ingredients

Scale

Meatballs

1 lb. ground turkey or beef (pasture raised)
1 large egg
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dried basil (I used one drop of basil essential oil!)

Soup

8 cups broth (I used my bone broth of course!)
1/4 cup sliced carrots
1 cup sliced celery
6 oz. bag fresh baby spinach
2 tsp. garlic powder
2 tsp. onion powder
Salt & pepper to taste after cooking

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Instructions

Directions:

1) Bring the bone broth to boil in a large pot.

2) While the broth comes to a boil, mix all the meatball ingredients together (you’ll have to use your hands) and form meatballs (whatever size you prefer). I used a small cookie dough scoop, and they were perfect. Remember if they are very big they will have to cook longer.

3) When the broth starts to boil, gently add the meatballs.

4) Add the chopped vegetables (not the spinach) and spices. Simmer until everything is cooked through (about 20-30 minutes). The meatballs should be at least 165 F. and the carrots should be soft.)

5) When everything is done cooking, add the spinach and gently stir. Let the soup boil for another 1-2 more minutes until the spinach is “wilty”.

6) Remove from heat and serve!

Jalapeño Popper Burgers

Posted on October 31, 2018 by Vibrant Life - Dinner

Jalapeño Popper Burgers

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Author: Jessica Parker

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Description

Okay keto people! This one is for YOU 🙂 This jalapeño burger is AMAZING….and messy…but mostly amazing!

If you are a little nervous about the jalapeño being too hot, just make sure to de-seed them well and you can cook them a bit before adding them to the burger to bring that heat level down a bit.

I highly recommend you use hormone free, antibiotic free, nitrate/nitrite free and grass fed and finished whenever you have such options with your animal products. Any of those attributes in your food will be part of your own system once you eat it. You don’t want that added inflammation, hormone imbalance, etc. to contend with!

This recipe is adapted from www.delish.com

Ingredients

Scale

4 oz cream cheese, softened
½ cup shredded cheddar
½ cup mozzarella
2 jalapeños, minced
salt
ground pepper
6 slices bacon, cooked & chopped
½ tsp chili powder
1.50 lbs grass fed ground beef
butter lettuce, or large lettuce leaves of choice (for wraps)

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Instructions

In a medium bowl, mix together cream cheese, cheddar, mozzarella & jalapenos. Season with salt & pepper, then fold in cooked bacon.
Form ground beef into 8 large, thin rounds (about 1/4″). Spoon about 1/4 cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger. Repeat with remaining patties.
Preheat grill to med-high. Season burgers on both sides with chili powder, salt & pepper. Place on grill & cook until done to your preference (should be around 6 minutes per side).
Add whatever condiments you love and use your lettuce in place of a bun!

Nutrition

Serving Size: 4

Meatballs & Spaghetti Squash Noodles (Gluten Free)

Posted on October 26, 2018 by Vibrant Life - Dinner

Meatballs & Spaghetti Squash Noodles (Gluten Free)

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Author: Jessica Parker

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Description

These are hands down some of the best tasting meatballs I’ve ever had! We did test them out with some marinara as well and they were good, but I really preferred them without in order to have the unmasked flavor of the meatballs. They are that good!!

You could easily replace the cheese with a non-dairy version of your choice for a dairy free recipe!

As for the spaghetti squash, I absolutely recommend baking it WHOLE in order to easily cut it in half! This method has been a game changer for me! I would avoid spaghetti squash because it was such a pain in my rear to cut open. Now I just bake it whole and…HELLO…it’s SO easy!

Ingredients

Scale

1 lb Grass Fed Ground Beef
½ cup Mozzarella Cheese, shredded
⅓ cup Almond Flour
3 Cloves Garlic
1 tbsp Dried Basil
2 tbsp Dried Parsley
1 tsp Salt
½ tsp Black Pepper
1 Egg, beaten

Spaghetti Squash

1 Spaghetti Squash
Grass-fed Butter (Kerrygold is my favorite), to taste
Sea Salt or Pink Himalayan Salt, to taste

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Instructions

Preheat oven to 400F.
In a medium bowl, mix all of the ingredients well. Roll up your sleeves and use your hands (this really is the best way to do it).
Split the beef mixture into six parts and form six meat balls with your hands. Place them on a cookie sheet.
Bake at 400F for 15-20 minutes.
Preheat oven to 425F & line a baking sheet with foil.
Place the spaghetti squash on the lined baking sheet & bake 35-45 minutes (flip over halfway through). Check to make sure it’s ready with a knife. You should be able to cut through the squash very easily when it’s done baking.
Cut the squash in half lengthwise & scoop the seeds out. Use a fork to scrape out the strands of squash.
For this recipe I simply added grass fed butter and sea salt to the warm “noodles” and tossed well. SO delicious!

Nutrition

Serving Size: 2

Cheeseburger Soup

Posted on October 22, 2018 by Vibrant Life - Soups & Stews

Cheeseburger Soup

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Author: Jessica Parker

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Description

Ok, this soup sounds a little weird, but in all reality it is SUPER healthy! Please do keep in mind that there is dairy in this soup. I am not sure if modifying would give you a soup that has the same delicious flavor and it might alter the texture of the soup too much. But, it’s worth a try!

This is made in a large pot right on the stove and is really pretty simple. I use all hormone free ingredients and our own grass fed, finished beef with no antibiotics. This is super important to me in how I feed my family! Whatever is in your food will then be in your body!

Ingredients

Scale

5 Slices bacon (hormone free, no added nitrates/nitrites, antibiotic free)
12 oz Grass fed ground beef
2 tbsp Butter (grass fed)
3 cups Organic beef broth (it’s easy to make your own!)
½ tsp Garlic Powder
½ tsp Onion Powder
2 tsp Yellow Mustard
½ tsp Black Pepper
1 tsp Cumin
1 tsp Chili Powder
2.50 tbsp Tomato Paste
3 Dill Pickles, diced
1 cup Shredded Cheddar Cheese
3 oz Cream Cheese
½ cup Heavy Whipping Cream

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Instructions

Cook your bacon & hamburger meat first and be sure to crumble the bacon.
In a separate, large pot, add the butter and all the spices. Cook about 45 seconds, then add the broth, tomato paste, cheese, mustard & cream cheese. Cook about 5 minutes (until the cream cheese is melted).
Add the pickles and heavy cream to the sause and stir well.
Once combined add the hamburger meat and bacon. Simmer about 5-10 minutes and serve warm!

Nutrition

Serving Size: 1

Meatloaf (Paleo/Keto/Dairy & Gluten Free)

Posted on October 7, 2018 by Vibrant Life - Dinner

Meatloaf (Paleo/Keto/Dairy & Gluten Free)

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Author: Jessica Parker

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Description

Who doesn’t love a good meatloaf?? You can feel good about this one made with grass fed {and finished} beef!

The flavor in this meatloaf is amazing <3 We just had grilled veggies with ours but a cauliflower mash {you know, instead of mashed potatoes…if you haven’t tried this, what are you waiting for?? SO good!} would be fantastic with this! Talk about comfort food that you can feel good about!

The ketchup on the top is absolutely optional. If you do add the ketchup, you can find an unsweetened brand at certain stores like Market of Choice, Whole Foods, Natural Grocers. You could also order it online from somewhere like Thrive Market OR you can make your own!

Ingredients

Scale

2 lbs Grass Fed Ground Beef
½ cup Almond Flour (or ground flax)
½ Onion, diced
8 Cloves of Garlic, minced
3 oz Tomato Paste
2 tbsp Worcestershire
2 Eggs
1 tbsp Italian Seasoning
2 tsp Sea Salt
½ tsp Black Pepper
⅓ cup Unsweetened Ketchup {Primal Kitchen is a good brand} *this is optional!

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Instructions

Preheat the oven to 350F. Grease a 9×5″ baking dish & set aside.
Combine all ingredients (aside from ketchup) in a large bowl. Make sure you don’t over work the “dough”.
Transfer the meatloaf mixture to the greased baking dish & bake at 350F for 30 minutes.
Pull the meatloaf out of the oven to glaze with the 1/3 cup of ketchup; then bake for another 25-45 minutes. Using a meat thermometer, temperature should reach 160F.
Let cool for about 10 minutes and then slice and serve!

Nutrition

Serving Size: 12

Immune Boosting Southwest Chicken Soup (Low Carb, Gluten & Dairy Free)

Posted on October 6, 2018 by Vibrant Life - Soups & Stews

Immune Boosting Southwest Chicken Soup Recipe from That Vibrant Life

Immune Boosting Southwest Chicken Soup (low carb, gluten & dairy free)

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Author: Jessica Parker

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Description

First of all, hello cold and flu season! This is an excellent soup for boosting your immune system and who doesn’t love soup as the weather turns colder and the days become darker?

I have recently learned I am battling some autoimmune “issues” and this soup is perfect for helping to lower inflammation while strengthening the immune system <3

Make a bunch & freeze some for those busy nights!

This soup has a little bite to it from the crushed red pepper (which I LOVE), but you can omit if you prefer a more mild flavor.

We actually picked up an organic rotisserie chicken last night when I made this. I love easy 🙂 Using fattier parts of the chicken like the darker meat is a GOOD thing as those parts offer even more nutrients! Go for it!

Ingredients

Scale

1.50 lbs Shredded Chicken
1 Onion, chopped
4 Garlic Cloves, minced
1 tbsp Olive Oil
14 oz Canned chopped Green Chiles
14.50 oz Canned crushed Tomatoes
3 qts Chicken Broth/Stock {I used organic bone broth}
1 tbsp Ground Cumin or Curry
1 tsp Crushed Red Pepper
1 tsp Tumeric
2.50 cups Sliced Carrots
4 cups Chopped Cabbage
3 cups Brocolli Florets
2 Avocados, diced (for topping)
Salt & Pepper, to taste

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Instructions

Put a LARGE pot on medium heat and add the olive oil, chopped onions & garlic. Sauté for 5-6 minutes until softened.
Add cooked, shredded chicken, green chilies, crushed tomatoes, chicken broth, all of the spices, carrots, cabbage, brocolli and 1.5 tsp sea salt (adjust to taste).
Bring to boil, lower heat and simmer about 20 minutes or until veggies have started to soften.
Add avocado on top and serve warm!

Nutrition

Serving Size: 8

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