JOIN THE LIST

grab my free printable MEAL PLAN template,

& be the first to know about new recipes and exclusive offers from me

Email address

THANK YOU FOR SUBSCRIBING! CHECK YOUR INBOX FOR YOUR FREE MEAL PLAN DOWNLOAD

Home
Contact
Cookbooks
Lifestyle
- Beauty
  - Skincare & Makeup Favorites
  - Hair Favorites
- baby
- pregnancy
- home
- fashion
- supplements
- wedding
Recipes
- Whole30
- keto
- appetizers
- Beef
- bread & muffins
- breakfast
- Desserts
- dips & sauces
- drinks
- instant pot
- one dish meals
- pork
- chicken & turkey
- seafood
- side dishes
- slow cooker
- snacks
- soups
Shop
SHOP MY INSTA
VIDEOS

All Posts By:

Jessie B

home | lifestyle
Our Organized Pantry Tour + What We Keep Stocked!
breakfast | Desserts | snacks
Berry Baked Oatmeal (GF, DF)
Desserts | keto | Paleo | snacks
Three Ingredient Chocolate Truffles (DF, Paleo, Keto)
Beef | keto | Paleo | Whole 30
Steak Street Tacos (Paleo, GF)
breakfast | drinks | Paleo | Whole 30
Orange Immune Boosting Smoothie
Desserts | Paleo
Paleo Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe + macros here! 👇🏼 2 lbs ground meat - I do

Recipe + macros here! 👇🏼

2 lbs ground meat - I do one beef one bison
1 pack taco seasoning
1 cup bone broth
1 can black beans
4 oz can diced green chiles (use about half)
16 siete almond flour tortillas (or your fav)
1 jar siete enchilada sauce (or 15 oz homemade)
1 cup shredded cheese
Sliced green onions if you like for topping

Preheat the oven to 375°F

Cook the meat in a large skillet until browned and crumbled then add the taco seasoning and bone broth. Simmer for a few minutes to let the flavors combine then stir in the black beans and green chiles.

Slice the tortillas in half.

In a large 9x13” baking dish (or 9x9 for half recipe), drizzle a little enchilada sauce in the bottom then add a layer of tortillas as shown. For a large dish, you’ll use 8 halves of tortillas on each layer making two squares.

Drizzle the tortillas with sauce, then add 1/3 of the meat mixture and spread into an even layer. Sprinkle with 1/4 of the cheese.

Repeat until you reach the top layer of tortillas - then top with just sauce and cheese.

Cover with foil and bake for 20 minutes or until warmed throughout

Serve with your favorite enchilada toppings (sour cream, avocado, cilantro, salsa, etc) and enjoy!

Large pan makes 8 servings
Each serving = 512 calories | 25 fat | 37 carbs | 7g fiber | 36g protein

Dutch Oven Short Ribs 👇🏼🤎 The perfect elevated di

Dutch Oven Short Ribs 👇🏼🤎

The perfect elevated dinner recipe that’s simple enough for any day but special enough for a holiday! I made this in place of turkey for Thanksgiving this year and it was such a hit - my husband said we can never go back now!

Giving it a spot on the feed by popular demand ☺️

Serves 6-8

INGREDIENTS:
Avocado oil spray or light drizzle
6 lbs bone-in beef short ribs
Salt & pepper
1 medium onion
2 medium carrots
4 ribs celery
2 tbsp minced garlic
3 tbsp tomato paste
2 cups dry red wine
2 cups beef bone broth
4 sprigs fresh thyme

1. To prep: Preheat the oven (275°F if cooking for 4 hours, or 350°F if cooking for 2 hours). Chop the onion into 1/2” pieces, halve then slice the carrots, and thinly slice the celery. Lay out the short ribs and season with salt & pepper on all sides.

2. Heat the oil in a large Dutch oven over medium high. Sear the short ribs on all sides then set aside on a cutting board or large plate.

3. Lower the Dutch oven heat to medium then add the onion, carrots, celery, and garlic. Cook until softened (5-7 minutes) then stir in the tomato paste.

4. Add the red wine and use a wooden spatula to scrape up the browned bits from the bottom of the Dutch oven. Simmer for 3 minutes then stir in the beef stock.

5. Add the short ribs back to the pot along with the fresh thyme. Submerge the short ribs as much as you can in the liquid then cover with a lid and transfer to the oven.

6. Cook in the oven for 4 hours if doing 275°F (a bit more tender/ fall apart meat) or 2 hours if cooking at 350°F (expedited version but still tender & delicious!)

Serve hot over mashed potatoes (gold potatoes pictured here), risotto, or pasta. ENJOY!

Open for recipe 👇🏼 All about cozy delicious drink

Open for recipe 👇🏼

All about cozy delicious drinks that do good at the same time!

Comment COCOA and I’ll DM you direct links with any stacking discount codes I have! 🤎☕️🍫

🤎HEALTHY GIRL HOT COCOA🤎

10-12 oz hot water in a big mug
1 scoop Organifi Harmony cacao mix (hormone balancing blend)
1 scoop collagen (I use Organifi as well - adds 9g protein & 10g collagen!)
1/4 packet chocolate caramel salt by LMNT (or a pinch of your fav salt but I love the flavor of this!)

Froth it all together. Top with whipped cream if it’s a special day 🍦 or add a little splash of creamer if you like!

Recipe + tips for the perfect chocolate chip cooki

Recipe + tips for the perfect chocolate chip cookies 👇🏼🍪🫡

Save this recipe to keep in your back pocket for guests, holiday gatherings, or any time you or your fam needs a chocolate chip cookie fix!

They can be done gluten free or not & are perfect either way!

🍪 RECIPE:

- 3/4 cup salted butter, softened (1.5 sticks)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla
- 1 egg + 1 egg yolk
- 2 cups gluten free (or traditional) all purpose flour (for GF I like the @bobsredmill 1:1 baking flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 to 2 cups semi-sweet chocolate chips (I do the whole bag!)

1. Add the softened butter, sugars, and vanilla to a bowl or stand mixer and mix until smooth. Stir in the eggs.

2. Add the dry ingredients: flour, baking soda, salt; and mix until just incorporated. Stir in the chocolate chips.

3. Transfer the dough to the fridge and chill for 10-30 minutes while the oven preheats. Or overnight, then scoop when ready to bake!

4. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

5. Scoop about 1/4 cup of cookie dough in tall mounds (I do 1.5 to 2 dough scoopers full stacked on top of each other like ice cream) for large cookies, and place them on the baking sheet at least a couple of inches apart. For smaller, standard sized cookies, do one dough scooper full.

6. Bake for 12-15 minutes or until just set in the middle and lightly golden brown around the edges. 14 min is perfect in my oven for large cookies, and 12 min for single scoop cookies! 😊

7. Let the cookies cool completely on their baking sheet until they’re set before transferring to a wire rack. ENJOY!

Recipe is here for you! Also promise no one ever

Recipe is here for you! Also promise no one ever believes me it’s gluten free ☺️ this has become our go to dessert to bring to a gathering over the years - it’s the biggest crowd pleaser for kids & adults alike, and my husband’s favorite dessert I make! Which is a big statement haha 🍂

For the pumpkin spice cake:
-1 can pumpkin
-2 cups cane sugar or coconut sugar
-1 cup avocado oil
-4 eggs
-1 tsp vanilla
-2 cups gluten free 1:1 flour (or all purpose if not doing gluten free)
-2 tsp cinnamon
-1 tsp pumpkin pie spice
-1/2 tsp nutmeg
-1/2 tsp salt
-2 tsp baking powder
-1 tsp baking soda

Preheat the oven to 350°F. Combine all of the ingredients until nice and smooth. Wet ingredients first followed by the dry (flour, spices). Pour into a 9 x 13 inch glass baking dish lined with parchment paper and bake for 40-50 minutes or until internal temp reaches 200°F+ and the cake is firm & set in the center. Allow it to cool completely before frosting.

For the frosting:
-8 oz cream cheese, softened
-1 stick butter, softened
-1 tsp vanilla
-1/2 tsp almond extract
-4 cups powdered sugar
-Chopped walnuts or pecans plus a little cinnamon, optional for topping!

Add the softened cream cheese and butter to a large bowl or stand mixer and whip until creamy and smooth. Add the vanilla and almond extracts and mix. Add the powdered sugar 1/2 at a time until fully combined and the frosting is nice and fluffy. Spread over the cooled cake then top with walnuts or pecans and a sprinkle of cinnamon if you like!

You can also do half of the recipe (1 cup pumpkin instead of whole can) and it fits perfectly in a 8 or 9” square baking dish. Just reduce the cook time to 35-40 min 🤎

Open for macros + recipes! 🤎 How I serve up each

Open for macros + recipes! 🤎

How I serve up each bowl:
130g taco seasoned sweet potatoes (about 1 cup)
1 egg + 1/2 cup egg whites
3 links AmyLu chicken breakfast sausages (love the applegate chicken & sage too!)

MACROS: 414 calories | 30g carbs | 19g fat | 31g protein

Toppings: drizzle Siete creamy jalapeño sauce, chopped green onion

SWEET POTATOES:
- Cube the potatoes, then lay out flat on parchment lined baking sheet, & spray with avocado oil
- Sprinkle with taco seasoning (I did an XL sized baking sheet full - about 4-5 medium sweet potatoes, and half a packet of taco seasoning)
- bake at 425°F for 20-25 min or until soft and browning on the edges

Store in the fridge then reheat in the air fryer for a few min at 450°F when adding to breakfast bowl!

Eggs & sausage:
- whisk 1 whole egg + 1/2 cup liquid whites; slice up 3 links chicken sausage
- Spray a skillet with avocado oil (light spray) then add a handful of greens if you like (I usually do fresh spinach or frozen kale)
- Add the sausage and saute for a minute to warm
- Add the eggs and cook until set; season with salt & pepper to taste

To each bowl add the crispy reheated sweet potatoes, eggs & sausage mix. Top with jalapeño sauce or light drizzle of taco sauce you love + some green onion for flavor!

Great to meal prep ahead in bulk as bowls, or just prep the potatoes so they’re ready to add to your meals for flavor and fiber 👍🏼

Just Jessie B © 2019 | Privacy Policy

Design by Blog-Doo