dinner – Page 2 – Living Intuitively

Food

Sloppy Joes (Gluten & Dairy Free)

September 23, 2022by Kayla Christine1 Comment

We’re all in for a treat with this recreation! I mean, who doesn’t love a good Sloppy Joe? These sloppy joes are a modern take on classic comfort food made without all the junk!

They make for a quick, easy weeknight meal, and are even better the next day for leftovers. Let me know if you love these as much as my fiancé and I do in the comments!

Ingredients:

for the sauce

3 tablespoons tomato paste

15 oz can tomato sauce, organic/no salt added

1 1/2 tablespoons maple syrup (I used the Lakanto Monkfruit Maple Syrup)

3 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 teaspoon mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 1/2 teaspoons Celtic sea salt

for the beef mixture

3 garlic cloves, minced

1 small yellow onion, finely diced

1 small red bell pepper, finely diced

1 1/2 lbs ground beef, grass fed/organic

2 tablespoons olive oil

sea salt & pepper to season

for serving

gluten free hamburger buns

dairy free cheddar cheese (optional)

Step 1

In a large bowl, whisk together all the sauce ingredients and set aside. Heat a large skillet over medium-hight heat and add the oil.

Step 2

Add the onions, peppers and garlic and cook roughly 5 minutes until they begin to soften. Crumble in the beef and sprinkle all over with sea salt and pepper, then stir gently. Once the meat is browned and veggies are fully cooked, remove from heat. I prefer not to drain the fat but you can do this if you want.

Step 3

Add all of the sauce to the skillet and stir to combine. Heat over medium heat until it begins to bubble, then lower heat and allow to simmer, stirring occasionally. Remove from heat after roughly 10 minutes.

Step 4

To prepare the Sloppy Joes: slice hamburger buns, and top with cheese on one side. Place in oven on the High broil setting for roughly 3 minutes (THIS HAPPENS QUICK SO BE SURE TO WATCH IT).

Once cheese has melted, scoop the meat mixture on to the buns and enjoy!

Food

Salsa Verde Chicken Enchiladas (Gluten & Dairy Free)

August 18, 2022August 17, 2022by Kayla ChristineLeave a Comment

When you want to spice up your weeknight dinner menu, you can’t go wrong with Tex-Mex favorites like Salsa Verde Chicken Enchiladas! You’ll love this saucy, cheesy recipe, made with all gluten and dairy free ingredients.

Normally when you think of making enchiladas, you think of the amount of labor that goes into them. Well, think again! Although it may taste like you’ve been in the kitchen cooking all day, these enchiladas will come together in under an hour and become part of your weekly rotation.

Personally, I love these for left overs the next night 🙂

Ingredients:

1 package – 8 (ct) Siete Cassava Flour Tortillas

1 can organic green chilis

3 boneless skinless chicken breasts, shredded (can do this ahead of time in a slow cooker, or purchase a rotisserie chicken to shred)

1/4 cup chicken bone broth

4 cups salsa verde, divided

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon paprika

½ cup vegan sour cream, divided

½ white onion, chopped (optional)

Vegan shredded mozzarella cheese

Step 1

If using a slow cooker: Place chicken in the bottom of a slow cooker and sprinkle all of the seasonings on top. Add in the chicken bone broth, green chilis and 1 cup of salsa verde. Cook on high for 4 hours until the chicken starts to pull apart. Use 2 forks to pull apart once done.

If using rotisserie chicken: pull chicken apart with 2 forks and place in a bowl with all of the seasonings, chicken bone broth, green chilis and 1 cup of salsa verde. Set aside.

Step 2

Preheat oven to 350°F.

Step 3

Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.

Step 4

Pour 1 cup of salsa verde in the bottom of a 13×9 inch casserole dish, and evenly coat the bottom.

Step 5

Fill each tortilla with about ½ cup of the chicken mixture, 1 tablespoon of sour cream, a handful of onion and shredded cheese. Roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.

Step 6

Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.

Step 7

Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.

Serve immediately and enjoy!

Food

The BEST Dairy Free Nachos (Gluten Free, Vegan Optional)

June 30, 2021by Kayla ChristineLeave a Comment

This recipe is SO delicious, simple and undetectably cheese-less!

Using majority of the Siete Foods items, which I will link in the ingredient list below, makes for an easy, throw together, one pan dish. You can serve this at your next gathering as an appetizer, or even enjoy as a meal!

Ingredients:

1 bag Siete Foods Dip Chips

1 packet Siete Foods Taco Seasoning, linked here

1 lb ground beef OR

Vegan Option: 16 oz Beyond Meat Ground Beef, linked here

1/2 cup Violife Colby Jack Shreds, linked here

1 jar Siete Foods Cashew Queso, linked here

1 can of diced green chilis or jalapenos (if you like spicy)

Optional Toppings:

Guacamole

Dairy free sour cream, linked here

Pico de gallo or any kind of Salsa

Step 1

Preheat oven to 400 degrees F. Lay chips out on sheet pan, set aside.

Step 2

In a medium sauté pan, cook your choice of protein until just about cooked through, adding in the packet of taco seasonings and following directions on the back of packet.

Step 3

In a small sauce pan, heat up the cashew queso with green chilis or jalapenos, if using. Pour half of your “nacho” cheese mixture on top of chips.

Step 4

Sprinkle half of the shredded cheese on top, pour the remaining “nacho” cheese on top, and finish with remaining shredded cheese. Add your protein on top, and bake for 10-15 minutes until cheese starts to melt.

Step 5

Top with your favorite toppings, and enjoy!

Food

Creamy Garlic Tahini Alfredo Pasta (Gluten & Dairy Free)

May 24, 2021by Kayla ChristineLeave a Comment

Everything you love about comfort food minus the discomfort that follows it. This plant based sauce tastes so decadent but could not be easier to make. I added grilled chicken to this pasta for some added protein – but you can definitely do without.

Vegan Friends! Instead of chicken, use this as a protein substitute – Plant based “Chicken” from Daring Foods.

Ingredients:

1 sweet onion, chopped

5 garlic cloves, chopped

1 tablespoon vegan butter

2 tablespoons lemon juice

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon onion powder

1/4 teaspoon paprika

1 tablespoon olive oil

1/2 cup raw cashews

1/2 cup nutritional yeast

1/2 cup tahini

1 cup unsweetened hemp milk (can substitute oat milk if preferred)

1 box Banza Chickpea Penne Pasta, linked here

vegan parmesan

grilled chicken breast or vegan protein substitute

Step 1

Soak Cashews in warm water for 20 minutes, then drain. Meanwhile, in a small sauce pan over medium heat, sauté the onion and garlic in vegan butter until softened.

Step 2

Add the cooked garlic and onion, cashews, lemon juice, olive oil, seasonings, tahini, nutritional yeast and hemp milk to a blender (I used a nutribullet) and blend until combined.

Step 3

Cook the pasta accordingly to the instructions on the box. If using a protein source – using the same pan you sautéed the garlic and onion in, add a little olive oil and cook until done.

Step 4

Slice protein, combine with noodles, and pour sauce on top. Heat on low until desired temperature, sprinkle with vegan parmesan and enjoy!

Food

Teriyaki Chicken Meatballs

April 19, 2021by Kayla ChristineLeave a Comment

One of my favorite things to meal prep for myself for the week are any kind of meatball – not only do they come together in one bowl (yay for less mess!) but they also can be easily kept in your freezer to have on hand for those days that just seem to fly by.

The flavor on these are just…WOW. I paired mine with cauliflower rice, but you can also pair it with some sautéed veggies in the left over teriyaki sauce, or serve with both!

Ingredients

to make the meatballs:

1 lb ground chicken

1 egg

1/2 cup almond flour or gluten free bread crumbs

3 garlic cloves, minced

1/2 tablespoon fresh ground ginger

2 tablespoons green onion, chopped finely

1 tablespoon gluten free soy sauce

2 teaspoons sriracha (optional)

1 teaspoon sea salt

1/2 teaspoon black pepper

to make the sauce:

1/3 cup gluten free soy sauce

2/3 cup water

3 tablespoons monk fruit maple syrup

1 teaspoon fresh ginger, minced

1 garlic clove, minced

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

pinch sea salt

1 1/2 tablespoons arrowroot + 1 1/2 tablespoons water

to serve:

your choice of rice or veggies, sautéed in extra sauce

Step 1

Preheat oven to 400F and line pan with parchment paper.

Step 2

In medium sized bowl, combine all of the ingredients for the meatballs (I like to use my hands, but you can use a rubber spoon to combine as well).

Step 3

Form the mixture into balls, should make roughly 12. Place on prepared pan and bake for 20 – 25 minutes, until cooked through.

Step 4

While the meatballs are in the oven, make the sauce. In a small saucepan, over medium heat, combine all of the sauce ingredients except the arrowroot & water mixture. Whisk to combine.

Step 5

In a small bowl, combine the arrowroot & water. Pour this into the teriyaki sauce and whisk for 1-2 minutes, until the sauce thickens. Remove from heat and pour over meatballs. Enjoy!

Food

Sweet & Sour Shrimp (Gluten/Dairy Free)

March 21, 2021by Kayla Christine4 Comments

Let’s be honest, we all love Chinese take out from time to time. But if you have food allergies/dietary restrictions like me, it could be extremely difficult to find options suitable for your diet.

Long story short, I was craving some sweet and sour something, and didn’t want to feel like crap afterwards – so I made my own. Safe to say, this hit the spot. I used honey to sweeten the sauce, so there is no refined sugars or artificial ingredients like the restaurant kind. It’s perfectly sweet with just a little spice! Yummmy…

Ingredients:

2 lbs wild shrimp

3/4 cup gluten free soy sauce

5 tablespoons rice vinegar

1/2 cup raw honey

2 tablespoons Sriracha

3 teaspoons sesame oil

4 garlic cloves, minced

1 teaspoon red chili flakes

2 tablespoons tapioca flour or arrowroot starch + 1/2 cup hot water (this thickens the sauce)

serve with your choice of rice & veggies

Step 1

Wash, devein and remove tails from your shrimp. Set aside in refrigerator.

Step 2

Heat a medium saucepan over medium heat, and drizzle sesame oil to coat the pan, adding in your minced garlic. Once garlic is a little browned, whisk together all of the sauce ingredients, EXCEPT the tapioca/arrowroot starch & water.

Step 3

Bring sauce to a boil, then slowly whisk in tapioca/arrowroot starch & warm water mixture, turn onto low heat and simmer for about 5-10 minutes until sauce thickens.

Step 4

In a medium skillet, heat a little more sesame oil to coat pan, and on medium heat add in the shrimp. Sautee for a few minutes until shrimp turns pink, seasoning with salt to taste. Pour sauce mixture over the shrimp.

Step 5

Using the same skillet, I sautéed my veggies & added them in a bowl with cauliflower rice. You can eat the shrimp by itself or also make some rice and veggies to accompany it! Enjoy 🙂

Food

Creamy Pesto Pasta with Sausage (Gluten & Dairy Free)

March 14, 2021by Kayla ChristineLeave a Comment

Keeping the St. Patty’s day theme going throughout the weekend with another green colored, crowd pleasing dish!

VEGAN FRIENDS: Option to leave out the sausage or add in your favorite plant based protein 🙂

Ingredients:

For the Pasta

1 shallot, chopped finally

4 garlic cloves, chopped

1 package gluten free pasta of your choice

1 lb Italian sausage

2 tablespoons dairy free butter, linked here

1 cup dairy free parmesan, linked here

1 teaspoon olive oil

salt & pepper to taste

1 recipe of creamy pesto sauce (directions below)

For the Creamy Pesto Sauce

2 tablespoons nutritional yeast

1 teaspoon olive oil

1/2 cup raw cashews

1/2 cup vegetable broth

1 teaspoon garlic powder

1 teaspoon sea salt

1 cup vegan pesto sauce

Recipe Note: I used Trader Joes Vegan Kale Pesto, linked here. But you can use any store bought vegan pesto. I would just recommend finding one that is not super oily!

Step 1

In a small bowl, place the cashews with warm water for 30 minutes, set aside. Meanwhile bring a large pot of water to a boil.

Step 2

Once water is boiling, add in the pasta and cook until al dente (about 8-10 min). Drain the pasta, keeping a little bit of the pasta water in the pan, drizzle with olive oil and set cooked noodles aside.

Step 3

Sautee the shallot and garlic in vegan butter until softened. Add in the sausage and cook through, stirring frequently.

Step 4

While the sausage is cooking, using a food processor or blender, add in the drained cashews & remaining ingredients for the creamy pesto sauce. Blend until smooth.

Step 5

Once the sausage is cooked, add noodles to pan, and pour the sauce on top. Stir to coat all noodles. Sprinkle with parmesan and enjoy!

Food

BUFFALO CHICKEN MEATBALLS (GLUTEN/DAIRY FREE)

February 8, 2021February 22, 2021by Kayla ChristineLeave a Comment

Super Bowl Sunday would be incomplete without something buffalo on the table… am I right?

Personally, I think these are a better party dish than everyone’s go to buffalo wings because not only are they SUPER easy to make, they also won’t make a disaster as your guests enjoy them! Oh and did I mention, they’re also healthy?

Ingredients:

1 lb ground chicken

1/2 cup almond flour

1 egg

1/4 of a yellow onion, chopped

2 garlic cloves, chopped

1/4 cup Franks Buffalo Sauce, linked here

You will also need roughly 1/2 cup to toss meatballs in once they are done cooking

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch Sea Salt & Pepper

Step 1

Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.

Step 2

Add all ingredients into a large mixing bowl, and combine until mixture comes together (I use my hands for this part, but you can use a rubber spatula if you’re not into touching raw meat with your hands).

Step 3

Form mixture into roughly 8-10 meatballs, about 2 tablespoons in size if you were to measure.

Step 4

Bake for 12 minutes, then remove and flip meatballs on to the other side. Return to over for another 12 minutes.

Step 5

Let cool for 10 or so minutes, then place meatballs in a baking tray or bowl and pour the 1/2 cup of buffalo you set aside on top. Gently toss to coat meatballs, and you’re done!

Food

Balsamic Glazed Chicken & Pesto Pasta (Gluten/Dairy Free)

January 20, 2021January 20, 2021by Kayla Christine1 Comment

If you thought eating gluten/dairy free was boring, think again! This is one of my go to chicken recipes that packs so much flavor and uses only a few ingredients. I decided to pair it with a new take on a vegan pesto pasta dish.

I’ve been wanting to test out these noodles made from hearts of palm that I found at Whole Foods as I’m always looking for new innovative ways to recreate hearty dishes without the hearty amount of carbs. Not because carbs are “bad,” but because generally a lot of gluten free pasta noodles are made from overly processed rice or other gluten free grains that also contain other ingredients that just don’t make me feel great.

Personally, I think this was a winner of a recipe (which is why I want to share it with you) and can’t wait to recreate more pasta dishes using these noodles! Continue reading for a delicious creamy pesto pasta that you won’t feel guilty for indulging in after.

Balsamic Glazed Chicken Ingredients:

4 thinly sliced chicken breasts

3 garlic cloves, minced

1 tablespoon vegan butter, linked here

1/4 cup balsamic vinegar

1 tablespoon balsamic reduction, linked here

olive oil to coat pan

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon garlic powder

sea salt & pepper to taste

Vegan Pesto Ingredients:

2 cups fresh basil

1/2 cup pine nuts

3 garlic cloves, chopped

1/2 cup olive oil

1 tablespoon lemon juice

1 teaspoon balsamic vinegar

3 tablespoons nutritional yeast, linked here

pinch sea salt & pepper

Pesto Pasta Ingredients:

12 oz hearts of palm linguine, linked here

1/2 red onion, chopped

2 garlic cloves, minced

1/2 cup baby spinach leaves

2 tablespoons vegan butter

1/4 cup almond milk

2 tablespoons vegan cream cheese, linked here

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

sea salt & pepper to taste

Step 1

Make the pesto first – place the basil, pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. With the motor on, drizzle in the olive oil in a thin stream. Add the sea salt, pepper, balsamic, lemon, and nutritional yeast, and pulse a few more times to combine. Taste and adjust the seasoning to taste. Set aside.

Step 2

Drain and rinse the hearts of palm linguine using warm water, set aside in strainer to let the excess water drain out. Meanwhile, on medium heat, coat a pan with olive oil to cook the chicken. Once the pan is hot, add in the vegan butter and garlic. Place chicken in pan and season with oregano, onion powder, garlic powder, sea salt & pepper – flip chicken and season with the same seasonings.

Step 3

Once the chicken begins to brown, roughly 3 minutes on each side, on medium heat pour in the balsamic vinegar. Cook for roughly 5 more minutes, until there is no pink in the center, and drizzle balsamic reduction on top. Set aside to rest off heat while you prepare the pasta.

Step 4

On medium to low heat, melt the vegan butter and add in the chopped onion and garlic. Turn heat to medium and cook until softened, about 7 minutes. Add in the prepared pesto, vegan cream cheese and almond milk. Stirring to combine and melt the cream cheese. Then add in the drained linguine, seasoning it with garlic powder, onion powder, sea salt & pepper (you can adjust seasoning as needed). Cook this combination for 5-7 minutes, until the linguine has softened up a little bit.

Step 5

Add the spinach leaves in last to avoid overcooking them. Stir to combine into the pasta, and once they have softened (this will happen very quick), you’re done! Place a bed of noodles on your plate, top with prepared chicken & enjoy 🙂

Food

Chicken Chili

November 20, 2020February 22, 2021by Kayla Christine1 Comment

Welcome to the only chili recipe you will ever need! Packed with protein, making enough to serve a crowd – this is my go to chili recipe that will have your guests coming back for seconds.

Best of all, it is a one pot wonder and takes no time!

Ingredients:

3 chicken breasts, cut into bite size pieces

1 can black beans, drained

1 can white beans, drained

1 can fire roasted tomatoes

2 – 4 oz cans green chilis

1 can corn, drained

1 jalapeno, diced

1/2 white onion, diced

4 cloves garlic, minced

1 tablespoon vegan butter

3 cups chicken bone broth

6 oz dairy free cream cheese

1 cup Kale, de-stemmed

1 teaspoon chili powder

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon cumin

Step 1

Heat the vegan butter, onion, garlic, and jalapeno on medium heat for about 5 minutes. Then add in the canned chilis and tomatoes until combined.

Step 2

Add in the chicken, season with a pinch of salt and pepper. Cook for roughly 8 minutes or until slightly browned. Then add in remaining ingredients EXCEPT the kale. Stir to combine.

Step 3

Bring to a boil for 5 minutes, then cover and simmer for 30 minutes.

Step 4

Remove cover, stir in the kale until softened, and then serve! Enjoy!

OPTIONAL TOPPINGS: Siete Sea Salt Tortilla Chips, Siete Hot Sauce, Dairy Free Cheese, Sliced Avocado