Category Archives: 30 Minutes or Under

Paleo & Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

It’s that time of the year again! The Shamrock Shake is out in time for St. Patrick’s Day. There was a time when I used to make a trip to McDonald’s every Spring, and revel in the sugar high I would get from it. This was back when my health was in a less than ideal state with ongoing digestive and skin issues from all the crap I was eating.

I mean, have you see what’s in Shamrock Shake? Beside the obvious ingredients like milk, sugar, and cream, here are some of the worst offenders: high fructose corn syrup, nonfat milk solids, corn syrup solids, dextrose, artificial flavoring, artificial coloring, carrageenan, and so many other more obscure additives. There are actually a total of 54 ingredients which is mind-blowing to me. You don’t need that in your life, trust me.

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Making your own version with clean ingredients is much healthier and soooo delicious. And it takes minutes to whip up! This paleo and vegan shamrock shake tastes really similar to the real thing and I’m a bit obsessed now.

One of the best features of the Shamrock Shake is how crazy thick and decadent it is. Using cashews and a frozen banana, I’m so happy that I was able to recreate that creamy texture. I actually ate half of this with a spoon!

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

This year, instead of heading to McDonald’s and drinking up bunch of harmful chemicals and inflammatory additives, make this paleo and vegan Shamrock Shake at home. It’s easy, fast, and tastes pretty darn close to the real thing. If you have kids, they’ll love the fun green color and they’ll have no idea it’s filled with nutritious greens!

Paleo Vegan Shamrock Shake

Paleo & Vegan Shamrock Shake
 
Prep time
Cook time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup raw unsalted cashews
  • 1 cup dairy-free milk of your choice (I used almond)
  • 1 banana, frozen and roughly chopped
  • 1 cup packed spinach
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (Omit for sugar detox)
  • ¼ tsp peppermint extract
Instructions
  1. Combine all ingredients in a high-powered blender.
  2. Blend until smooth and frothy.
  3. Pour into 1 large glass or 2 small glasses, and serve.

Paleo, Vegan, Whole30 Shamrock Shake is a healthy and delicious alternative to your favorite St. Patrick's Day drink!

Swordfish Steak with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

Mmmmm, swordfish steak. I believe I first tried it about 5 years ago and have enjoyed it ever since. It’s one of my seafood favorites that’s quite steak-y because of how thick they are, but cooks super quick and isn’t “fishy” tasting. When cooked just right (as in, not overcooked and dry), it’s so delicious and tender, but mild enough that it goes well with any sauce or spices. I absolutely love it.

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

This is a great weeknight recipe because you’ll have a healthy and flavorful dinner in about 20 minutes. You don’t even need to turn on the oven!

The best part about it is the creamy lemon basil sauce, because it really brightens up the flavors. I’ve marinated swordfish steak before in all different sauces, but I like to keep it simple with the fish itself then give it a boost after cooking with a sauce or dressing. Swordfish itself is pretty neutral in flavor so this works out really well.

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

If you are unfamiliar with swordfish, don’t be intimidated. It’s one of the easiest fish to cook, because it cooks so fast compared to its thickness, and it’s quite nutrient dense! It’s one of the few food sources of vitamin D and has a substantial amount of anti-inflammatory Omega 3 fatty acids. Love when delicious food is jam packed with nutrients!

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steak with Creamy Lemon Basil Sauce
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Swordfish
  • 2 swordfish steaks, 1 inch thick
  • 1 tbsp lemon juice
  • Salt and pepper, to taste (Omit pepper for AIP)
  • 2 tbsp ghee or coconut oil
Creamy lemon basil sauce
  • ½ avocado
  • ½ cup fresh basil, packed
  • Juice and zest of ½ lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste (Omit pepper for AIP)
  • 3 tbsp of water + more, if necessary
Instructions
  1. Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
  2. While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
  3. Heat a coconut oil in a skillet over medium high heat.
  4. Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
  5. Drizzle lemon basil sauce over the steaks and serve with delicious veggies!

Paleo Whole30 Swordfish Steaks with Creamy Lemon Basil Sauce - Ready under 30 minutes!

Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce-6

Happy Monday! It’s been a glorious weekend in NorCal that was warm and sunny. After a week of rain and flood, I’m so happy that it has finally cleared up and that I can go on long walks with my dogs in a t-shirt and yoga pants (basically my uniform). Anywho… let’s talk about these Instant Pot eggs in marinara sauce.

One of the biggest requests I receive from my readers is that they want to see more Instant Pot recipes. Well, ask and you shall receive. This week, I’m posting not 1, but 2 Instant Pot recipes, and these yummy  eggs cooked in marinara sauce are the first on the lineup!

Tomorrow is Valentine’s Day and all, and I think celebration should start as soon as you wake up. And what better way to celebrate love than with a healthy warm breakfast that gives you all the happy feels?

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauceds

This recipe won’t yield a runny yolk, but it’ll be soft and still delicious. They were cooked just past the runny stage, so they tasted creamy and so so decadent. I especially loved it over some Canyon Bakehouse Gluten Free toast. If you are avoiding yeast for one reason or another, try making my Paleo Yeast Free Bread. The crispiness of the toast complements with the soft yummy eggs perfectly!

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Don’t you think your honey will love starting the day with a delicious breakfast like this? Just don’t tell him or her that it took less than 20 minutes. If you have a busy morning and want to take even less time, you can even prep and make the marinara sauce base the night before and just cook the eggs in the morning, which is literally 1 minute cooking time in the Instant Pot. There’s nothing to not love about that!

Hope you have a great Valentine’s Day, and make sure to treat yourself and your loved ones with delicious food, sweets, and kind loving words!

Paleo Instant Pot Eggs in Marinara Sauce

Instant Pot Eggs in Marinara Sauce
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • ½ onion, diced
  • 1 red bell pepper, diced
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Salt and pepper, to taste
  • 1½ cup sugar-free marinara sauce
  • 4-6 eggs
  • Chopped fresh parsley leaves, for garnish
Instructions
  1. Put coconut oil in the Instant Pot and turn it on to "Sauté" setting. Wait a few minutes for it to get hot.
  2. Add garlic, onion, red bell pepper, chili powder, paprika cumin to the Instant Pot. Season generously with salt and pepper, and cook while stirring for about 5 minutes, or until the onion is translucent and the peppers are soft.
  3. Add marinara sauce and stir everything together. Turn off heat and let cool for 5 minutes.
  4. Carefully crack the eggs into the sauce, making sure you don't crack the yolks. Try to make them spaced out evenly.
  5. Close the lid, make sure the pressure valve is closed, and set the Instant Pot to Manual on low pressure for 1 minute.
  6. Once it beeps to finish, quickly release the pressure valve and open the lid.
  7. Sprinkle with parsley leaves, and serve on its own or on your favorite gluten free toast! I like Canyon Bakehouse Gluten Free Bread or my Paleo Yeast Free Bread.

Paleo Gluten Free Whole30 Instant Pot Eggs in Marinara Sauce