Recipes

Mango Steak Sauce

Mango Steak Sauce

We grill all year long, for several reasons. First, grilling is a great way to transform a regular meal into something special and flavorful. We also grill during the dark days of winter here in Utah, because it reminds our taste buds—and our longing-for-summer souls—that we can make it to spring! Steak in all its forms is one of our favorite proteins to grill. This flavorful steak sauce features one of our most favorite fruits—mango. Using a delightfully sweet fruit adds natural sweetness to this steak sauce without all the crazy fillers and sugars in traditional steak sauces.
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Equipment

  • Small saucepan

Ingredients

  • yield: approximately 1½ cups 360 ml
  • ½ cup 120 ml water
  • ¼ cup 40 g dried organic mangoes
  • ¼ cup 60 ml plus 2 tbsp (30 ml) balsamic vinegar
  • ⅓ cup 80 ml organic Worcestershire sauce
  • ¼ cup 60 ml sugar-free ketchup
  • ¼ cup 60 ml Dijon mustard
  • ¼ cup 40 g diced sweet onion
  • ¼ tsp fine sea salt
  • ⅛ tsp black pepper
  • 5 to 6 drops liquid smoke optional
  • Juice of 1 medium lemon

Instructions

  • In a small saucepan over medium-high heat, combine the water, mangoes, balsamic vinegar, Worcestershire sauce, ketchup, mustard, onion, salt, black pepper and liquid smoke.
  • Bring the mixture to a boil, reduce the heat to low and let the sauce simmer for 12 to 15 minutes, or until the mangoes are soft.
  • Remove the saucepan from the heat, and then use an immersion blender or a food processor to puree the ingredients until they form a smooth sauce.
  • Stir in the lemon juice, then store the sauce in a glass bottle in the refrigerator for up to 2 weeks.
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Course; Fruit / Sauce
Diets; Paleo

Morning Matcha-Mango Latte

Morning Matcha-Mango Latte

Every morning is better with a drink in hand to help you start your day on the right foot. Matcha lattes have been a favorite of ours for quite a few years. They’re delightfully cute with their bright green color, and we’ve grown to love the earthy taste as well as the health benefits matcha has to offer. We thought they couldn’t get better until we discovered that matcha pairs incredibly well with one of our other favorite things—mangoes! This mango puree adds such a vibrant flavor and is shockingly photogenic. It adds just the right amount of sweetness, and every morning we’re together, we whip up this latte to enjoy.
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Ingredients

  • yield: 2 10-ounce [300-ml] servings
  • 1 tsp ceremonial-grade matcha powder
  • ⅔ cup 160 ml filtered water
  • 1½ cups 248 g cubed fresh mango
  • 1 tsp raw honey
  • ⅛ tsp fine sea salt
  • Ice as needed (optional)
  • ½ cup 120 ml plain unsweetened almond milk

Instructions

  • Sift the matcha powder into a small bowl and add the water.
  • Whisk them together to combine them and create some froth.
  • Set the bowl aside.
  • Place the mango in a small upright container, then add the honey and salt.
  • Puree the mango with an immersion blender until it is very smooth; you should have 1 cup (240 ml) of puree.
  • Pour ½ cup (120 ml) of the puree into two 16-ounce (480-ml) glasses.
  • Alternatively, you can use a countertop blender or small food processor to create the puree.
  • Add the ice (if using) and, whisking the matcha again if needed, pour ⅓ cup (80 ml) into each glass.
  • Then, pour ¼ cup (60 ml) of the almond milk into each glass.
  • Stir the lattes and enjoy!
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Course; Cold Drinks / Fruit
Diets; Paleo

Superfood Sipping Chocolate

Superfood Sipping Chocolate

Enjoying a cup of warm chocolate has always been a must for our family. In years past, we will admit, it was a boxed variety loaded with more sugar than actual chocolate and then topped with more sugar in the form of tiny marshmallows. We’ve certainly changed for the better! This recipe is a decadent cup of chocolate that’s also loaded with collagen and superfood mushroom powder, so it will provide you with great benefits as well. While you may find it odd to see salt in this recipe, don’t skip it. It really brightens up the loveliness of this drink. We decided to call it sipping chocolate, as it’s best enjoyed slowly because it’s so rich and luxurious. If you prefer a thinner drink, by all means, add a bit more milk and sip away.
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Ingredients

yield: 2 (10-ounce [300-ml]) servings

  • 2 cups 480 ml plain unsweetened almond milk or dairy-free milk of choice
  • ¼ cup 42 g dairy-free dark chocolate chips
  • 3 tbsp 45 ml pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 2 servings mushroom powder
  • 2 servings collagen peptides
  • Dairy-free whipped cream optional

Instructions

  • In a small saucepan over medium-low heat, slowly warm the almond milk.
  • Once the milk is slightly warm, add the chocolate chips, maple syrup, vanilla, salt, mushroom powder and collagen.
  • Whisk these ingredients to combine them.
  • Continue to warm the chocolate mixture until all of the chocolate chips have melted and the mixture is smooth.
  • Pour the sipping chocolate into two 10-ounce (300-ml) cups, add a dollop of dairy-free whipped cream (if using), sip and enjoy!
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Course; Chocolate / Hot drinks
Diets; Paleo

Frothy Vanilla Dream

Frothy Vanilla Dream

Yes, this recipe may seem basic on the outside, but the memories it stirs are far from basic. As a young girl growing up in Colorado, Michelle played outside in the snow. Often she’d get hot chocolate when she came inside, but occasionally, she’d request what is lovingly called “Mormon tea”—not an official name, but it certainly has become our family name for it. Momma DeVona would warm up milk, then she’d add vanilla extract and plenty of sugar. Remaking this memory-filled drink was an absolute must for our book. It sings of comfort and is so similar in taste to the original that it’s practically indistinguishable. Filled with actual vanilla, it’s subtly sweet, and you would never know it’s dairy-free.
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Ingredients

  • yield: 2 10-ounce [300-ml] servings
  • 3 cups 720 ml plain unsweetened dairy-free milk of choice
  • 2 servings vanilla collagen peptides
  • ⅛ tsp fine sea salt
  • ⅛ tsp vanilla powder or seeds from 1 vanilla bean
  • 1 tsp pure maple syrup plus more as needed

Instructions

  • In a small saucepan over medium heat, warm the milk, collagen, salt and vanilla powder, stirring the mixture occasionally to incorporate the collagen.
  • Warm the vanilla milk until it is barely simmering—do not allow it to boil.
  • Remove the saucepan from the heat.
  • Pour the vanilla milk into two 10-ounce (300-ml) mugs.
  • Add the maple syrup, starting with 1 teaspoon and adding more if needed.
  • Grab your trusty frother or a small whisk and, while holding a mug at a slight angle, move the frother up and down for 10 to 15 seconds, until foamy bubbles form.
  • Repeat this process with the other mug of vanilla milk.
  • Sip and enjoy!
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Course; Hot drinks
Diets; Dairy-Free / Paleo

Birthday Peach Bellini

Birthday Peach Bellini

It’s a long-lived tradition in our family that on someone’s birthday, that person gets to pick what’s for dinner that night. For many years, there was a particular Italian restaurant that all of Michelle’s kids chose to go to for their special days. Of course, a birthday dinner would not be complete without a special drink to go with the meal. The choice always ended up being a virgin peach Bellini—and boy, was it delicious! However, as you could assume, that one was loaded with sugars and syrups that simply aren’t friendly to our guts at this point in our lives. We’ve created this straightforward but no less delicious rendition that we think brings just the right amount of fancy and ease to any special occasion.
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Ingredients

yield: 2 (8-ounce [240-ml]) servings

  • 8 oz 224 g fresh or thawed frozen sliced peaches
  • 1 cup 240 ml sparkling apple juice
  • 2 ½” [1.3-cm]-thick slices fresh peaches, for garnishing (optional)
  • Fresh raspberries for garnish (optional)

Instructions

  • Place the 8 ounces (224 g) of peaches in a medium measuring cup or a narrow widemouthed Mason jar and use an immersion blender to puree them.
  • Alternatively, you can use a blender or small food processor to create this puree.
  • Once the peaches are smooth, divide the puree evenly between two champagne flutes or glasses of your choosing.
  • Pour ½ cup (120 ml) of the sparkling apple juice into each flute.
  • Use a swizzle stick to mix the peach puree with the apple juice, gently so as not to lose the fizz, until they’re combined.
  • Garnish each glass with 1 slice of peach (if using) and fresh raspberries (if using), and enjoy.
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Course; Fruit / Smoothies
Diets; Paleo

Creamy Mango-Lime Smoothie

Creamy Mango-Lime Smoothie

If a shake and a smoothie had a baby, we think this would be pretty close to what that baby would look like. This creamy smoothie is loosely inspired by the traditional mango lassi that you’ll find in almost every Indian-style restaurant. Indian food is something we both love, and ordering a mango lassi to share is definitely one of our favorite “worth it” foods. While that lassi is not Paleo in any way, shape or form, it’s a perfect accent to spicy curry, and we’ve really grown to love the drink as a rare treat. But in order to give our tummies something they’ll love more frequently, we developed this dairy-free and refined sugar–free rendition that we absolutely love. It comes together quickly and is delightfully refreshing, especially paired with a spicy meal of your choosing.
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Ingredients

yield: 2 (10-ounce [300-ml]) servings

  • 1 cup 165 g roughly chopped fresh mango
  • 1 cup 240 ml dairy-free vanilla yogurt
  • ½ cup 120 ml plain unsweetened almond milk
  • 2 tbsp 30 ml pure maple syrup
  • ⅛ tsp fine sea salt
  • Juice of 2 2-oz [56-g] limes, plus additional if needed
  • ¼ tsp ground cardamom plus additional if needed
  • 1 tsp lime zest optional

Instructions

  • In a deep bowl, combine the mango, yogurt, almond milk, maple syrup, salt, lime juice, cardamom and lime zest (if using).
  • Using an immersion blender, puree the ingredients until everything is smooth and well combined.
  • Alternatively, you can place the ingredients in a blender and puree them.
  • Taste the smoothie and add more lime juice or cardamom to your liking.
  • Pour the smoothie into two 10-ounce (300-ml) glasses and enjoy.
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Course; Smoothies
Diets; Paleo

Green Chili Frittata

Green Chili Frittata

Green chili has a permanent seat at every family gathering on Michelle’s side of the family. It’s always delicious and an effective way to feed a crowd. Our question was, Why limit that delightful flavor just to dinner? Thus, the green chili frittata was born. This dish brings all the best aspects of green chili and combines them with the eggy goodness that a big breakfast demands. It’s spicy, creamy and very filling. There’s enough to feed the family here, so we hope you’ll gather around the table and enjoy it together, just as we have time and time again.
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Ingredients

yield: 6 servings

toppings

  • Chipotle-Tomatillo Salsa
  • Thinly sliced avocado
  • Thinly sliced green onions
  • Thinly sliced radishes
  • Thinly sliced olives

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a large bowl, whisk together the eggs, sour cream, ghee, salt, green chilies, cumin, onion powder, garlic powder, chipotle chili powder and two-thirds of the cilantro.
  • Whisk the ingredients well to ensure all the eggs are fully combined.
  • Set the egg mixture aside.
  • Heat a 10-inch (25-cm) cast-iron skillet (or another nonstick, oven-safe skillet) over medium heat.
  • Add the avocado oil.
  • Add the potatoes and toss them to coat them in the oil.
  • Sauté the potatoes for 7 to 10 minutes, stirring them occasionally, until most of them have a nice golden color.
  • Add the onion, bell pepper and diced green onions, stirring to mix everything well.
  • Sauté the mixture for 5 to 6 minutes, until the onions and the bell peppers are soft.
  • Remove the skillet from the heat.
  • Whisk the egg mixture one last time and pour it over the ingredients in the hot skillet, stirring everything together slightly.
  • Place the skillet in the oven and bake the frittata for 15 to 17 minutes, or until it’s firm and the center is no longer jiggly.
  • Remove the frittata from the oven and let it cool slightly, then garnish it with the remaining one-third of the cilantro, Chipotle-Tomatillo Salsa, avocado, sliced green onions, radishes and olives.
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Course; Eggs
Diets; Paleo

Quick ’N’ Easy Sausage Breakfast Tacos

Quick ’N’ Easy Sausage Breakfast Tacos

Tacos are one of our love languages, and we believe there’s no time of day that a taco won’t improve. Enter breakfast tacos. These are surprisingly quick and easy to make and hit the spot when you can’t find any taco trucks near you in the morning. We think they’re the perfect option to whip up for yourself before heading out for the day. Not to mention that the cassava flour tortillas are the best gluten-free tortillas we’ve ever eaten—you won’t miss wheat tortillas. We hope these fuel your mornings just as well as they’ve fueled ours!
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Ingredients

yield: 2 tacos

tortillas

  • 1 cup 133 g cassava flour
  • ½ tsp fine sea salt
  • 3 tbsp 36 g organic vegetable shortening
  • ½ cup 120 ml plus 2 tbsp (30 ml) warm water

filling

toppings

  • Garlic-Dill Pickled Onions
  • Avocado sliced ¼” (6 mm) thick
  • Chipotle-Tomatillo Salsa
  • 2 tsp 1 g roughly chopped fresh cilantro (optional)

Instructions

  • To make the tortillas, combine the cassava flour, salt and shortening in a medium bowl.
  • Work all the ingredients together with your fingertips until you have a crumbly mixture.
  • Add the water and stir the dough mixture with a wooden spoon until it comes together in a ball.
  • Divide the dough into eight balls and you will have the perfect tortillas for soft tacos; or divide the dough into twelve balls for smaller street tacos.
  • You will need only 2 tortillas for this recipe, but now you have plenty of extra tortillas for all of your other taco endeavors.
  • Take 1 dough ball and knead it between your hands, then place it between two pieces of 8 x 8–inch (20 x 20–cm) parchment paper.
  • Flatten the dough ball with a tortilla press, roll it out with a rolling pin or flatten it with a small baking sheet.
  • In a dry medium cast-iron skillet over medium-high heat, cook the tortilla for 1 to 3 minutes, until bubbles start to form.
  • Flip it over and do the same for the other side.
  • Remove the tortilla from the skillet and place it on a paper towel.
  • Repeat this step with the remaining dough balls.
  • You can stack the hot tortillas on top of each other or allow them to cool before stacking them.
  • The tortillas will be stiff after they come off the heat, but they will soften up as they cool.
  • Store any unused tortillas in an airtight bag in the refrigerator for up to 5 days.
  • To make the filling, heat a medium cast-iron skillet over medium heat and add the avocado oil.
  • Add the sausage and cook it for 3 to 4 minutes, stirring it occasionally, until it is warmed through and slightly crispy.
  • While the sausage is browning, crack the eggs into a small bowl.
  • Add the cumin, chipotle chili powder and salt, then whisk the ingredients together.
  • Once the sausage has warmed and browned, add the eggs over the sausage and let them cook until they reach your desired doneness.
  • Try not to agitate the eggs too much, as they’re more likely to stick to the skillet that way.
  • Once the eggs are done to your liking, divide the filling between two of the tortillas.
  • We suggest topping the tacos with our Garlic-Dill Pickled Onions, avocado, our Chipotle-Tomatillo Salsa and cilantro (if using).
  • These tacos are very versatile, so feel free to add leftover potatoes, cheese if you tolerate it or anything else that sounds good.
  • It’s pretty hard to mess up a breakfast taco, and we think these are sure to hit the spot.
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Course; Breakfast / Taco’s
Diets; Paleo

Chipotle-Tomatillo Salsa

Chipotle-Tomatillo Salsa

This salsa takes two of our favorite ingredients and then does a happy dance on our taste buds. It has layers of smoky yet sweet flavors and is so good that you’ll just want to drizzle it on anything that might need a little kick. Chipotle peppers are actually smoked jalapeños, so they can be quite spicy. Pairing them with tomatillos helps tame the heat and lends some great texture. We enjoy this salsa on our Quick ’n’ Easy Sausage Breakfast Tacos, on our Breakfast Enchilada Bake or stirred into some creamy smashed avocados for a quick guacamole. Yep, we went there!
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Ingredients

yield: 2 cups (480 ml)

  • 5 to 6 cloves garlic unpeeled and left whole
  • 1 lb 454 g tomatillos, husked and rinsed
  • 2 to 4 chipotle chilies rinsed and diced
  • 2 tsp 8 g coconut sugar
  • 1 tsp fine sea salt
  • 1 tbsp 15 ml raw honey
  • 1 to 2 tbsp 15 to 30 ml water, plus additional if needed

Instructions

  • In a small cast-iron skillet, dry-roast the garlic, over medium heat, for about 20 minutes, until it has softened and the skins are charred.
  • Remove the skins from the garlic and roughly chop the cloves.
  • Preheat the broiler.
  • Place the whole tomatillos on a 9½ x 13–inch (24 x 33–cm) baking sheet.
  • Roast the tomatillos under the broiler for approximately 4 minutes, or until they have blistered and their color has dulled.
  • Allow the tomatillos to cool slightly, then remove their stems carefully with a paring knife.
  • In a large bowl, combine the garlic, tomatillos, chipotle chilies, coconut sugar, salt and honey.
  • Use an immersion blender to completely puree the ingredients.
  • Alternatively, you can use a countertop blender to puree the ingredients.
  • Check the salsa’s consistency.
  • Add the water, 1 tablespoon (15 ml) at a time, to reach your desired consistency.
  • Store this salsa in an airtight container in the refrigerator for up to 10 days.
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Course; Sauce
Diets; Paleo

Garlic-Dill Pickled Onions

Garlic-Dill Pickled Onions

We aren’t sure about you, but we’ve never met a dish with pickled onions that we haven’t liked: tacos, avocado toast, egg salad, tuna salad, green salad, pizza, sandwiches… the list goes on. These adorably pink and crunchy onions add the perfect zing to virtually any meal you’re making. Not to mention that they’re incredibly pretty and photogenic. We’ve been known to have a jar of pickled onions on hand in the fridge at all times because they’re that good. We think that once you try them, you’ll be hooked as well!
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Ingredients

yield: 1 (20-ounce [560-g]) jar of onions

  • ¾ cup 180 ml filtered water
  • ¾ cup 180 ml apple cider vinegar
  • 1½ tsp 8 ml pure maple syrup
  • 2 tsp 12 g fine sea salt
  • 1 medium red onion very thinly sliced
  • 1 tbsp 3 g minced fresh dill or 1½ tsp (1 g) dried dill
  • 3 to 4 cloves garlic peeled and crushed

Instructions

  • In a small saucepan over medium heat, combine the water, apple cider vinegar, maple syrup and salt.
  • Bring the mixture to a simmer, stirring it occasionally, until the salt has dissolved—this will take 4 to 5 minutes.
  • Meanwhile, place the onion, dill and garlic in a 20-ounce (560-g) heatproof glass jar, tucking the dill and garlic around the onion as you place all the ingredients in the jar.
  • Once the water-vinegar mixture is simmering, carefully pour it into the jar over the onion.
  • The glass jar will be very hot at this point, so please use caution.
  • Let the onions rest and cool for 30 minutes, then seal the jar with its lid.
  • Place the jar in the refrigerator.
  • Let the pickled onions cool in the refrigerator for a minimum of 1 hour before enjoying them.
  • These get better with age, so they’ll be even tastier the next day!
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Course; Side Dish / Vegetables
Diets; Paleo