3-Ingredient Almond Mimosas. Dial up the classic jussst a notch with this easy amaretto-kissed mimosa. So.good.eye.dye.Read More
The most famous Crockpot Chicken Tacos on the Internet. (At least, that's what we call 'em).Read More
When you decide to go grain-free and gluten-free, there are a few fine pleasures you sorely miss. Toast is one. And crepes are another. You can guess pancakes and french toast are a close second. But, we’ll get to those on another day.
For today, I’ve GOT to share our superquick Paleo Crepe recipe, because I’ve told so many hundreds of people how simple they are, then left the conversation sure that they’ll never even give them a go, because I didn’t give them a recipe.
So here it is. The world’s simplest recipe for the world’s most delicious Paleo Crepes. Egg, Banana, Coconut Milk. That’s it. Those three snappy-fast, whole-food ingredients are all you need to make a piping hot homemade breakfast. If you’re concerned about the banana in the mix mussing up the tender, crepe-like flavor, don’t worry. Stick to slightly green bananas and you wont even notice anything but golden crepe goodness.
FAVORITE HEALTHY CREPE TOPPINGS
Once you’ve prepped your crepes, stuff ’em with any of your favorite add ins. Here are a few of our all-time favorite crepe combos:
- Sliced Bananas & Maple Syrup
- Strawberries, Sour Cream & Maple Syrup
- Raspberries, Lemon Curd & Cream
- Blueberries, Almond Butter & Honey
- Scrambled Eggs & Salsa
- Pesto, Tomatoes & Pine Nuts
- Sauteed Mushrooms and Crisp Onions
- Melted Dark Chocolate & Orange Slices
- Hummus & Tzaziki
- Ricotta, Honey, Oranges & Fresh Mint
- Garlic Sauteed Spinach & Parmesan
With your whistle whet, it’s time to get you this recipe! All you need are three basic ingredients and one blender. That’s it! No whisking. No mixing. Just blend, cook, and serve. You’re grain-free crepe life just got gooood!
3-INGREDIENT PALEO CREPES
Quick and simple, these 3-Ingredient Paleo Crepes cook up into perfect, lacy pancakes. Serve with your favorite fillings--berries, cream, Nutella, and beyond!
Prep Time 5 min
Cook Time 10 min
- 1 banana
- 1 egg
- 3-4 tablespoons coconut or almond milk
- *coconut oil for cooking
- Mix all ingredients in a blender. Batter should be thin. Pour into a nonstick ceramic skillet with 1 tablespoon of coconut oil or butter heated until melted over medium heat.
- Use a spoon, if needed, to spread the batter very thin in the pan. Once the bottom browns, flip with tongs or a spatula, and cook the other side until golden brown. Top with your favorite toppings. Enjoy!
Guys. Girls. Gurus.
You’re life is about to change.
I don’t want to overtrump the power of a simple bowl of soup. But, this soup is so, so perfect.
Three ingredients. Slow cooker recipe. Four minutes of prep.
If you’d like to serve this baby for dinner, add a half-pound of roast to the slow cooker, then shred it just before you add the cheese.
Feed a crowd for less than $10, or save it all for yourself and enjoy it as leftovers.
Slurp. Eat. Enjoy.
HOT DAMN FRENCH ONION SOUP
1 large sweet onion
5 cups beef or veggie broth
salt and pepper to taste
4 slices gouda cheese
1. Chop up onion
2. Place onion and broth in a slow cooker.
3. Cook on low for 6-8 hours
4. Just before serving, ladel soup in bowls.
5. Top with cheese slices.
6. Place under your ovens preheated broiler.
7. When cheese is bubbly, spoon away.
A podcast I was listening to last week was dedicated to Reminding American Women Why They Really Wish They Were Scandinavian Socialists. Is it just me, or are there a lot of these articles-podcasts-studies happening? And who else wants to charter a cruise ship to Denmark, stat?
If I ever refind the exact epi, I promise to post. But there’s a podcast-pudding connection that’s more important that proper sourcing.
Here it is: Some featured expert in said podcast said gender equality started to shift overseas with the advent of two things. One, was socializing elderly care and child care. The other was the advent of frozen foods.
When these two things happened, women were free of traditional womenchores. They were no longer tied to 24-hour menumaking and babywiping. They were now free to livestream Soaps from cupcake shoppes, visit sauerkraut buffets, and interview for management positions with IKEA. Brilliance.
Hearing this inspired serious epiphany.
I realized, it was time I went all Scandinavian on my own ass.
I realized the only person still holding my actions to an age-old idea of the Guilt-Ridden 1950’s WomanMother With PinCurls & Pinterest Party Skills…was me.
It was time to let go a bit. Time to let convenience trump showgirl. Time to let easy in.
Consumerism has a lot of downfalls. Capitalism is seriously missing equality for all.
But, there are a few benefits about this world we live in. And one of those is…food can be so easy.
Why are we making it hard?
I’ve found myself getting so overwhelmed with all I have to do, that I melt into my Facebook feed and do nothing at all.
I’ve looked at lists of a dozen ingredients, and decided instead to take the kids out to dinner.
I’ve bought a candy bar, just because it tastes a shit ton better than the expensive-ass raw chocolate that makes me choke.
Slowly, steadily, inspired by those pretty Scandinavians, I’ve started doing simple. I buy more premade. I try to make my real life be my ideal life.
This recipe helps.
Two ingredients. 21 seconds. Pure. Healthy. Perfect. So I have more time (and more energy) to do the stuff I really wanna do.
Seriously so Scandinavian, it’s practically Ligonberry jam.
EASY, HEALTHY CHIA CHOCOLATE PUDDING
1 cup dark chocolate coconut water
1/4 cup chia seeds
1. In a bowl mix coconut water & chia
2. Wait 21 minutes.
3. Sweeten with stevia if you please.
NOTE: Feel free to swap in chocolate coconut, almond, hemp, or rice milk.
FLAVOR BOOST: Stir in 1 tablespoon of raw cacao powder.
Wanna trick everyone in your life to eat cabbage? You know it’s a latent life hope.
I once sat my whole fam down for an authentic cabbage roll recipe. It was a German family favorite. Or Greek. Or wherever they serve cabbage rolls stuffed with beef. It seemed like a pretty divine idea to me. The kids thought it seemed less like dinner and more like something to stab sullenly. I turned away from cabbage after that. Since coleslaw had long ago been declared inedible by the fam, cabbage rolls were our final option. I haven’t bought a head of cabbage since 1999.
Until I figured out this recipe here. Welcome to 2014. We’re all healthy up in here. (Do people even say that sentence anymore?)
This recipe is one of *those recipes* you wish for nightly. Fast. Fresh. Healthy. Fun. Yummy. Cheap.
It’s like getting gourmet take-out for dinner. Only, in minutes. Sans the post-meal bloat.
- Easy to feed a crowd
- Budget happy
- Ahead-prep possible
- Takes 7 minutes to make
- Fancy enough for guests
- Picky kid & teen approved
- Delicious enough
- No recipe deciphering required
- 5 Ingredients!
Here’s how it works: Cabbage becomes a no-carb taco-shell swap in. Filled with the easiest 3-ingredient beef tossed in Sriracha that my teen-tester called “I can’t stop standing here and smelling this, when can I eat it?”
Once we top it all with a quick cucumber-cilantro salsa, boi. That’s when.
Oh, and after I sneak a kiss because my dinner-prep stress is totally zero, and I actually have time to sit, eat, breathe, and enjoy family dinner without the 1950’s casserole runaround.
Smooch. Eat. Enjoy.
CRAZY EASY, DIY SPICY STREET TACOS
1 pound Thousand-Garlic Beef
2 tablespoons sriracha
1/4 cup each diced cucumnbers, green onions, cilantro
8 cabbage leaves
1. Toss beef into sriracha.
2. Toss cukes, onions, cilantro together.
3. Serve beef and veggies in cabbage leaves.
4. Smooch your clever self.
*paleo eaters can swap out the Sriracha and toss in some fresh jalapenos and tomatoes.
Around our house, we call this recipe “Thousand Garlic Beef.” Isn’t that the most alluring name ever? It’s like a your average cut of roast went and got itself a stage name, moved to Vegas, and started wearing pasties.
Thousand Garlic Pasties.
The magic of the recipe (despite thousand mention) is that it’s absurdly simplesimple. Like, three ingredients simple. Plop, plop, plop, slow cook. That’s seriously all you have to do to prep this recipe.
And, just like Vegas, this steak brings the world together at your fingertips. It’s flavor is so versatile, you can pair it with Asian flavors, make it Mexican, turn it into Americano comfort yums, or put a tophat on it and take it to prom. It’s just seriously unstoppable.
Grab anywhere from 1-3 pounds of cheap cut of grassfed beef (it’s the caveeat way), pop it into your crockpot, and you’ll have a tender, incredibly flavorful meat ready to pop into any dish ever.
- Toss it in chili
- Stuff it in tacos and burritos
- Make it into a mean Shepherd’s Pie
- Get gourmet with your nacho making
- Sprinkle it on salads
- Turn it into shredded BBQ
- Get French Dippy with it
- Melt it into a cheesesteak
- Stuff it into peppers
- Stir it into soups
- The options are endless!
Serve it straight out of the crockpot, or shred/dice the cooked meat and store it for later. The meat will keep in the fridge, in an airtight container for up to 3 days. If you’d like to freeze it, zip it tight into a freezer bag and use it within 4 weeks of freezage.
Would love to hear how you’re mixing your Thousand Garlic Steak into your fave, fast recipes. Leave a comment and offer up your family’s ideas. And, stay tuned for more recipes that make quick-fast-clever use of this yummy beef.
3-INGREDIENT THOUSAND GARLIC STEAK (IN THE SLOW COOKER)
1-3 pounds beef roast or cheap steak
1-4 tablespoons chopped garlic
1/4 cup olive oil
salt and pepper
1. Beef in slow cooker.
2. Garlic on beef in slow cooker.
3. Drizzle with olive oil
4. Salt and pepper profusely.
5. Cover, cook, 6 hours on high.
6. Shred, slice, or dice. Serve.
Here’s the thing. I could eat Cocoa Pebbles like they’re crack. They are definitely the gateway drug to Cookie Crunch. And super definitely the gateway to Cookie Butt. Don’t ask me how I know.
So, when I swapped my life to paleo primal Cavegirl eatage, I made a firm pinky swear that cereal would be avoided hithertofore. Or whatever the right legalese for those sorts of swears happens to be.
But a girls gotta get in her crunchy morning bowl of yumyum from time to time.
And so, I started hunting for an easy cereal swap. And here’s what I discovered.
SECRET SKINNY CEREAL
When you’re walking down the Baking Aisle of your local grocer, glowering at the preservatives in boxed cake mixes, and steering clear of fake frosting while alternately mouthwatering over fotos of Funfetti cupcakes, stop yourself midaisle. You know, in the baggy nuts section.
You can grab two or three kinds of nuts for less than $5 usually. I love me some sliced almond, pecans, walnuts.
Toss those all in a bowl with yo’ favorite coconut milk or almond milk. Add a bunch of berries. If you have quinoa sitting around from last night’s Ancient Aztec Eats dinner menu (is this even a thing?) do it. Drop like it’s hot. In the bowl. (Although twerking is tres acceptable, too.)
It’s really that easy. Swap out the Cocoa Crack. Slide into ye’ olde skinny jeans. (Or whatever the legalese is for that phrase.)
SKINNY JEANS CEREAL
2 tablespoons each sliced almonds, pecans, walnuts
1 cup berries
1/2 cup coconut milk beverage
1 tablespoon honey (optional)
1. Toss together in a bowl.
I moved to a new house last month. I got a new boyfriend last year. It’s high time the blog starts reflecting real life.
So, it’s gonna.
Cleaner. Quicker. Everything you really oughtta eat. Impossibly easy, no-nonsense nutrition sprinkled with secret secrets, storytelling, and real stuff.
Because, after 6 years of food blogging (or is that seven?) I’m like soooo over rainbow cakes and cupcakes and feeling fat. I’m soo over spending hours in the kitchen. I’m so over ingredient lists as long as a human femur. I mean, who actually writes a shopping list anymore? (Dear Organized Shopping List Writers, zip it. You put shame in my face.)
Seeing as how zucchini season is nigh upon us (which usually means it’s high upon us), I’ve whapped together this 3-ingredient 5-step recipe. You can serve it as a side, or eat it for dinner, or eat it chopstick style to get your kids to quit whining about green bits.
I’m not saying that’s what I do. But chopsticks work wonders, folks.
Also working wonders: kicking the pasta habit, switching to zoodles, and grilling in a bikini.
Eat good stuff. Have more fun. You deserve more of both.
STUPID EASY ZUCCHINI CAPRESE
1 cup cherry tomatoes
1. Slice zucchini with a spiralizer or sharp ass knife.
2. Drizzle some olive oil in a hot skillet.
3. Quick cook them noodles.
4. Salt. Pepper. Tomatoes. Eat.
5. Add mozzarella balls if you're a balla