​Hey there! Today’s recipe is Gluten Free Cottage Pie, a hearty meal that’s easy to make and eager to please. You’ll be asking for seconds! It’s also known as Shepherd’s Pie depending on what kind of meat you use in it!

HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Cottage Pie:

2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
2 LBS Ground Beef- use lamb for Shepherd’s pie.
1 medium Onion, chopped
3 Garlic Cloves, crushed or minced
(1) 6-oz can of Tomato Paste
1/2 c Worcestershire Sauce
2 c Beef Broth
1 c Red Wine
1/4 C Cup for Cup gluten free flour blend
1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
1/2 c Heavy Cream or Half and Half
1 c of butter divided
Pinch of Salt and Pepper

HERE’S HOW TO MAKE Gluten Free Cottage Pie or Shepherd’s Pie:

Preheat your oven to 375° F and coat a deep baking dish with butter.
Place the Potatoes and a pinch of Salt into a pot of cold water.
Cover and bring to a boil.
Remove the cover and boil for 10-12 minutes, until you can stab easily with a fork.
While the Potatoes are going, heat a skillet over medium heat.
Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the skillet and cook, breaking up the meat until it’s browned.
Add the veggies to the meat and saute.
1/4 c of butter goes into the meat mixture.
Add in Worchestershire Sauce and Red Wine.
While the Meat Mixture is simmering, drain the Potatoes and return to the pot.
Make a Slurry with beef broth and gluten free flour.
Stir into the meat mixture.
Cook until thickened.
Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.


What is Cottage Pie?

According to Wikipedia, is a dish with cooked minced meat topped with mashed potatoes. The most defining ingredients are the meat, onions, and sauce topped with mashed potatoes. However, many variants include veggies.
​

What’s the difference between Shepherd’s Pie and Cottage Pie?

The secret’s in the meat! Shepherd’s pie uses lamb. Cottage Pie uses beef. The rest is the same but still delicious either way you make it!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE SPAGHETTI SQUASH ALFREDO

DOUBLE CHOCOLATE BANANA MUFFINS (Gluten Free)
​
GLUTEN FREE KETO ZUCCHINI NOODLE LASAGNA
​
WATCH THIS:

Can I make this recipe Keto?

To make this Cottage Pie Keto, you would need to substitute the potatoes for mashed celery root or mashed cauliflower. You also need to change the gluten free flour for a lower carb flour choice. Some options are coconut flour, tapioca starch, or arrowroot flour. Watch your vegetable carbs as well. I would also use a low carb wine. Here are my recommendations.

Gluten Free Cottage Pie
prep time: 15 MINUTES
cook time: 15 MINUTES
additional time: 5 MINUTES
total time: 35 MINUTES

This Cottage Pie is comfort food to the max! Perfect for Saint Patrick's Day or any day! If you want to make it Shepherd's Pie then sub the beef for lamb! So yummy and easy to make!

Ingredients

• 2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
• 2 LBS Ground Beef- use lamb for Shepherd’s pie.
• 1 medium Onion, chopped
• 3 Garlic Cloves, crushed or minced
• (1) 6-oz can of Tomato Paste
• 1/2 c Worcestershire Sauce
• 2 c Beef Broth
• 1 c Red Wine
• 1/4 C Cup for Cup gluten free flour blend
• 1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
• 1/2 c Heavy Cream or Half and Half
• 1 c of butter divided
• Pinch of Salt and Pepper

Instructions

1. Preheat your oven to 375° F and coat a deep baking dish with butter.
2. Place the Potatoes and a pinch of Salt into a pot of cold water.
3. Cover and bring to a boil. Remove the cover and boil for 10-12 minutes,
   until you can stab easily with a fork.
4. While the Potatoes are going, heat a skillet over medium heat.
5. Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the
   skillet and cook, breaking up the meat until it’s browned.
6. Add the veggies to the meat and saute.
7. Add 1/4 c of butter to the meat mixture.
8. Add in Worcestershire Sauce and Red Wine.
9. While the Meat Mixture is simmering, drain the Potatoes and return to the
   pot.
10. Make a Slurry with beef broth and gluten free flour. Stir into the meat mixture. Cook until thickened.
11. Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
12. Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
13. Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.

© Michelle Bock

I hope you enjoy your cottage pie as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

​XO,

​Michelle

​Hey there! Today’s recipe is pressure cooker / instant pot gluten free Irish stew just in time for St. Patty’s day. Super easy and yummy.

HERE’S THE INGREDIENTS TO MAKE THIS Pressure Cooker / Instant Pot Gluten Free Irish Stew:

2 TBS Olive Oil
3 LBS Beef Stew Meat
1 c Onion, coarsely chopped
1 TBS Garlic, minced
1/4 c Gluten Free Cup 4 Cup Flour
1 can Gluten Free Irish Stout Beer- I used Holidaily
4 c Beef Broth
1/4 c Tomato Paste
2 LBS Small Potatoes, halved
1 c Celery, chopped
1/2 TSP Italian Seasoning
1 c Carrots, peeled, halved, and cut into 1-inch pieces
Salt and Pepper to taste
Parsley for garnish

HERE’S HOW TO MAKE Pressure Cooker / Instant Pot Gluten Free Irish Stew:

Turn your instant pot onto the Sear setting with the lid off.
Add the Olive Oil and allow it to heat.
Season your Beef with Salt and Pepper.
Coat your Beef with Flour on all sides.
Add half the Beef cubes to the pot in a single layer, and allow them to cook for 3-4 minutes per side or until browned. Remove the Cooked Beef from the pot and repeat with the rest of the Uncooked Beef.
Remove the rest of the now seared Beef from the instant pot.
Add the onions to the instant pot and cook until tender.
Place the garlic in the pot to cook for ~30 seconds.
Pour the gluten free beer into the pot. Scrape the bottom to get all of the delicious bits off the bottom.
Add the Beef Broth, Tomato Paste, Potatoes, Carrots, Italian Seasoning, Salt, and Pepper to the pot.
Turn off your Sear setting and stir to combine all your ingredients.
Put your lid on and seal it, then turn your instant pot to Meat Stew Mode.
After it’s done, release the pressure, remove the lid, sprinkle with Parsley, and serve.
Enjoy!

What is Irish Stew?

​According to Wikipedia, Irish Stew is a stew made of mutton or lamb or goat or beef and root vegetables native to Ireland. Apparently, there’s little consistency to the ingredients in the stew. However, potatoes, onions, and parsley seem to be consistent. Traditionally, it’s called “stobhach gaelach”.
​
PIN NOW and make it later!

What is 100% Gluten Free beer?

Some beers try to be gluten free by removing the gluten from their beer but this is not safe for celiac. Some beers are made without gluten at all and these are celiac safe. You can read more about it here.

My Favorite 100% Gluten Free beer: Holidaily– they are a Colorado Brewing Company.

Glutenberg-they are a Quebec Brewing Company that exports to the United States.

Ground Breaker– they are an Oregon Brewing Company that promises not only gluten-free beer but also oat, corn, and GMO-free too.

​IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE IRISH COFFEE– to start your day off on the right foot.

BACON BRAISED CABBAGE AND ONIONS– to go with your stew. (Gluten Free)!

​GLUTEN FREE DIRTY SHAMROCK SHAKES– for dessert.

WATCH THIS:

prep time: 10 MINUTES
cook time: 35 MINUTES
total time: 45 MINUTES

This Irish Stew is the perfect comfort food! I love making it in the Instant Pot for a quick dinner!

Ingredients

• 2 TBS Olive Oil
• 3 LBS Beef Stew Meat
• 1 c Onion, coarsely chopped
• 1 TBS Garlic, minced
• 1/4 c Gluten Free Cup 4 Cup Flour
• 1 can Gluten Free Irish Stout Beer- I used Holidaily
• 4 c Beef Broth
• 1/4 c Tomato Paste
• 2 LBS Small Potatoes, halved
• 1 c Celery, chopped
• 1/2 TSP Italian Seasoning
• 1 c Carrots, peeled, halved, and cut into 1-inch pieces
• Salt and Pepper to taste
• Parsley for garnish

Instructions

Turn your instant pot onto the Sear setting with the lid off.
Add the Olive Oil and allow it to heat.
Season your Beef with Salt and Pepper.
Coat your Beef with Flour on all sides.
Add half the Beef cubes to the pot in a single layer, and allow them to cook for 3-4 minutes per side or until browned. Remove the Cooked Beef from the pot and repeat with the rest of the Uncooked Beef.
Remove the rest of the now seared Beef from the instant pot.
Add the onions to the instant pot and cook until tender.
Place the garlic in the pot to cook for ~30 seconds.
Pour the gluten free beer into the pot. Scrape the bottom to get all of the delicious bits off the bottom.
Add the Beef Broth, Tomato Paste, Potatoes, Carrots, Italian Seasoning, Salt, and Pepper to the pot.
Turn off your Sear setting and stir to combine all your ingredients.
Put your lid on and seal it, then turn your instant pot to Meat Stew Mode.
After it’s done, release the pressure, remove the lid, sprinkle with Parsley, and serve.
Enjoy!

© Michelle Bock

I hope you love this Instant Pot Irish Stew!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

​Michelle

​Hey there! Crockpot Mississippi Pot Roast is super easy to make and full of flavor! I think you are going to love it!

HERE’S THE INGREDIENTS TO MAKE THIS Crockpot Mississippi Pot Roast!

(1) 3-4 LBS Chuck Roast
Flavor God Ranch Seasoning- or any other gluten free ranch you like such as Hidden Valley.
(1) 1 oz packet gluten free Brown Gravy
1/2 c Butter
(1) 16 oz jar whole or sliced Pepperoncinis, drained
1 Yellow Onion, sliced
Pepper to taste.
Note: the gravy and ranch are salty so you will not need salt for this recipe.
Here’s How to Make it:Add the sliced onions to the bottom of your crockpot.
Put the roast on top of them.
Pour the ranch and gravy on top of the roast.
Add the butter on top in cubes.
Pour the drained Pepperocinis in there.
Cover and cook on low for 8 hours.
Shred it and serve it with your favorite sides!


Why is it called a Mississippi Pot Roast?

Robin Chapman created this recipe by modifying a recipe from her aunt in the 1990s to make it less spicy for her kids. Her family loved it then she gave it to a friend where it became famous. Both of them called it “pot roast” but it got passed around by a couple of bloggers. One of them called it Mississippi Roast and the name stuck. You can read more about it here.

What makes this gluten free?

Most dried gravy packages have flour in them as a thickener. I used an organic one that is certified gluten free. Also, I chose to use Flavor God Ranch Seasoning, because it has cleaner ingredients and it is also gluten free. Hidden Valley Ranch dried seasoning is also labeled gluten free and can be used in this recipe if you like.

What to serve with Mississippi Pot Roast?

GLUTEN-FREE BUFFALO CHICKEN DIP– a perfect appetizer for your pot roast. It’s also keto-friendly!

EASY GLUTEN FREE MASHED CAULIFLOWER– a perfect keto friendly side dish for your pot roast!

DELICIOUS GLUTEN FREE STUFFED PEPPERS– these can work as either another side dish or another appetizer

​
Pin it NOW and make it later:

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE ONES TOO:

GLUTEN FREE CITRUS DRY BRINED SMOKED PORK CROWN ROAST– in case you want a slightly fancier roast.

EASY GLUTEN FREE STUFFED JALAPENOS– in case you want a little spice and an appetizer.

GLUTEN FREE HERB STUFFED PORK ROAST IN THE INSTANT POT!– in case you want to cook a roast in your instant pot.

​
WATCH THIS:

This crockpot Mississippi Pot Roast is super delicious and perfect if you are doing a keto diet! We love it and I hope you do too!

Ingredients

• (1) 3-4 LBS Chuck Roast
• Flavor God Ranch Seasoning Seasoning about 1 oz
• (1) 1 oz packet gluten free Brown Gravy
• 1/2 c Butter
• (1) 16 oz jar whole or sliced Pepperoncinis, drained
• 1 Yellow Onion, sliced
• Pepper to taste.

Instructions

1. Put the Onions on the bottom and the Roast.
2. Put the rest of the ingredients in except the Butter.
3. Put the Butter on top of the roast.
4. As it cooks, it’ll make juice.
5. Cook on low for 8+ hours, it falls apart. Yummy!

Notes

• The gravy and ranch are salty so you will not need salt for this
  recipe.
• You can add 1/4 c Water for less salty flavors but we think it's delicious without it.

© Michelle Bock

I hope you love this easy Crockpot Mississippi Pot Roast as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,
​
Michelle

​Hey there! This Mongolian Beef is perfect for satisfying your takeout cravings! It’s super easy to make and there are keto options listed below  You don’t need PF Changs takeout!

HERE’S THE INGREDIENTS TO MAKE THIS AMAZING EASY Keto Mongolian Beef:

​2.5 LBS of Flank Steak, sliced thin
1/2 c Cornstarch- or other keto alternatives for fewer carbs. See below.
A Drizzle of Olive Oil
1 c Low Sodium Gluten Free Soy Sauce or Coconut Aminos
1/2 – 3/4 c Coconut Sugar, Brown Sugar or Brown Swerve or your favorite Keto sweetener.
1/3 c Water
2 TSP Ginger
4 cloves of Garlic
Pinch of Red Pepper Flakes
Green Onions for garnish
Salt
Pepper

Here’s how to make this recipe:

Slice your steak into thin strips. Cut against the grain.
Put the steak in a bowl. 
Add cornstarch or alternative.
Use your hands to evenly coat the steak. 
Heat a Wok or large skillet to high heat, add the Oil. 
Once heated, add the Steak but don’t overcrowd them. Cook on each side for ~1 minute until edges are brown. 
Remove the Steak and set it aside. 
In a small bowl, mix Soy Sauce, Coconut Sugar, Water, Ginger, Red Pepper Flakes, and Garlic. 
Pour the sauce into the skillet and bring to a boil. 
Add steak to the sauce and allow the sauce to thicken. Stir so it doesn’t burn. 
Toss with Green Onions.

What’s the difference between Mongolian Beef and Szechuan Beef?

Szechuan comes from Southwest China, commonly made with garlic, chili peppers, and Szechuan peppercorns. It’s super spicy. Mongolian Beef is not spicy, stir-fried, and known more for the fresh veggies added to it. You can read more about the differences here.

I served this Mongolian Beef with cauliflower rice to keep the carbs lower. You can serve it with your favorite sides such as steamed rice, fried rice, or noodles. If you want lower carb noodles, I like Palmini!

Where does Mongolian Beef originate from? It was based on a dish in Taiwan but Mongolian Beef has adapted into a prominent menu item for American Chinese restaurants. You can add more vegetables to this recipe if you like, however, we like it with just green onions to garnish it.

What can I use instead of cornstarch to lower the carbs?  You have the option to omit it entirely. This will result in less thick of a sauce but it will still be delicious!

You can use Xanthan gum to coat the beef and thicken the sauce if you like.

There are 7 grams of Carbs per 1 TBSP of Cornstarch. You could also just use less cornstarch however, this will result in a runnier sauce. It will still be delicious!

​

PIN it NOW and make it later!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE INSTANT POT TERIYAKI BEEF- in case you want options for your homemade Chinese takeout.

INSIDE OUT EGG ROLLS (Gluten Free!)-a classic takeout side order.

GLUTEN FREE LOW CARB CRAB CAKES– to go with your homemade copy cat PF Changs takeout order!

​Gluten Free Bacon and Pineapple Fried Rice– Yes Please!

HERE's the Video:

​prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES

This Mongolian Beef has keto options and is the perfect dish to satisfy your take-out cravings!

Ingredients

• 2.5 LBS of Flank Steak, sliced thin
• 1/2 c Cornstarch- or other keto friendly options. See Post
• A Drizzle of Olive oil
• 1 c Low Sodium Gluten Free Soy Sauce or Coconut Aminos
• 3/4 c Coconut Sugar, Brown Sugar or Brown Swerve or your favorite Keto Sweeteners.
• 1/3 c Water
• 2 TSP Ginger
• 4 cloves of Garlic
• Pinch of Red Pepper Flakes
• Salt
• Pepper
• Green Onions, chopped for garnish

Instructions

1. Slice your steak into thin strips. Cut against the grain.
2. Put the steak in a bowl.
3. Add cornstarch or alternative.
4. Use your hands to evenly coat the steak.
5. Heat a Wok or large skillet to high heat, add the Oil.
6. Once heated, add the Steak but don’t overcrowd them. Cook on each side for ~1 minute until edges are brown.
7. Remove the Steak and set it aside.
8. In a small bowl, mix Soy Sauce, Coconut Sugar, Water, Ginger, Red Pepper Flakes, and Garlic.
9. Pour the sauce into the skillet and bring to a boil.
10. Add Steak to the sauce and allow the sauce to thicken. Stir so it doesn’t burn.
11. Toss with Green Onions.

© Michelle Bock

I hope you love this easy gluten free keto Mongolian Beef as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

​Michelle

This gluten free chili is cooked in your Instant Pot and is a quick and easy dinner!

​Chili in my instant pot is a quick and easy dinner! We recently went to Flagstaff to visit our daughter who lives there. The evenings were cool and it got down to 30 degrees at night! Burr… So I decided to make my Instant pot chili.

My daughter who lives in Flagstaff, has a goofy sense of humor. She was totally on board to help me shoot the video to go with the chili. I hope you watch it to get a little giggle!

This chili is perfect for year-round but I especially love it in the fall and winter. It is comfort food and it is delicious! You can add whatever toppings you like to it to make it your own.

What Do I Need To Make This Chili?

This chili is super easy and it all is made in the Instant Pot! I use the sauté button to cook the hamburger. Dump all the ingredients in, give it a good stir, then I switch the mode to chili and seal the lid. Once it beeps, dinner is ready!

You will need the following ingredients:

1 Red, Yellow and Green Pepper chopped.
A Yellow Onion, chopped.
2 Stalks of Celery, chopped.
S & P
2 Cans of Chili Beans.
1 small Can of Tomato Sauce.
1 large Can of Roasted Chopped Tomatoes.
1/2 Can of Tomato Paste.
1 Box of Beef Broth.
2 LBS of Ground Beef.
Chili Powder.
Cumin.
Sweet Paprika.
Smoked Paprika.
Garlic.
Chipotle Pepper if you want it a little spicy or you can also add Cayenne.

Any toppings you would like. I like:

sour cream, shredded cheese, green onions, black olives and sometimes serve it over rice or cauliflower rice.

And a finger…. if you aren’t careful when cutting up your veggies… 


​
Here’s The Video on How To Make Chili in my Instant Pot:

I hope this video gave you a giggle or at least a smile. We had fun making it. HEHE!

If you purchase something from my Amazon store, I receive a small commission. It is not an additional cost to you. Here is my disclosures and policies.

​
Pin THIS Now Make It Later:

If you don’t have an Instant Pot you can also make this in your slow cooker. However, Christmas is coming and I would highly recommend that you put it on your Christmas wish list if you don’t have one.


Here’s The Recipe:

Chili in My Instant PotThis is a delicious recipe for Chili! Plus it's made in the Instant Pot so it's super fast and easy to make!
 
EQUIPMENT

• Pressure Cooker

INGREDIENTS  

• 1 Drizzle EVOO
• 1 Red Pepper Chopped
• 1 Yellow Pepper Chopped
• 1 Green Pepper Chopped
• 2 Stalks of Celery chopped
• 1 Yellow Onion Chopped
• 2 Cans Chili Bean Mix or any of your fav beans.
• 1 Can Tomato Sauce Sm can
• 1 Can Roasted Crushed Tomatoes Lg Can
• 1/2 Can Tomato Paste
• 1 Box Beef Broth Lg Box
• 1 Pinch S & P
• 2 LBS Cooked Ground Beef I season with the same spices while cooking the beef but use 1/2 tsp then add them again to the soup with a full tsp.
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 tsp Garlic Powder
• 1 tsp Chipotle Chili More or less depending on the desired spice level.
• 1/2 tsp Cayenne Pepper More of less depending on the desired spice level.

INSTRUCTIONS 

• Turn your Instant Pot on to Saute.
• Add a drizzle of EVOO.
• Add peppers, onion, and celery to the pot. Sautee and stir occasionally for a few minutes.
• Add the rest of the ingredients.
• Stir.
• Turn the Instant Pot off.
• Seal the Lid.
• Turn it on to Soup/Chili Mode.
• Let it cook the chili.
• Once you hear the beeps, and it's finished cooking, CAREFULLY release the pressure.
• Scoop it into your bowl.
• Top with any toppings you love. I like Shredded Cheese, Green onions, black olives, jalapeno, and cilantro.
• Enjoy!

I hope you enjoy this recipe!


As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

Gluten Free Bobotie is a flavorful South African Dish that pairs well with fruit chutney!  So many spices and it's delicious! 

​What is Bobotie?????

Bobotie is a South African meatloaf that is filled with delicious spices and topped with an awesome Fruit Chutney! I linked the recipe to my fruit chutney so it would be easy to find.

We had this dish when we were sailing in Saint Martin with Trade-winds. Manu, our first mate made this delicious dish for lunch one day and I asked her how to make it. So, this is my version of how she made it. Thank you, Manu for the exposure to this dish and new food!
​
Here’s A Video to Show You How to Make Bobotie:

​What Kind Of Meat Can I Use In Bobotie?

I have read online that it can be made from beef, pork or lamb or a combination of those meats. I made mine out of beef, but I think we would have loved it with lamb. However, our guests don’t love lamb as much as we do so I made it with beef. 

I absolutely love the smell of lamb cooking and can picture the scent in my head with all of the spices and chutney added! Next time I am making it with lamb for sure!

What Do I Need To Make This Recipe?

You will need a 9 x 13 Pyrex rectangle baking dish to make this Bobotie.
Also some fragrant spices and herbs. Here’s the list:
4 pieces of gluten free bread
3 lbs of ground beef
2 yellow onions
1 TBSP butter
4 cloves of garlic
4 TBSP Curry Paste
1 Cup Chutney
1/4 Tsp Red Pepper Flakes or more if you like it spicy.
4 Bay Leaves
1 TSP of the following: Allspice, Cumin, Paprika, Smoked Paprika, Curry, Tumeric, 21 herb seasoning, Ginger, Cloves, Nutmeg (I used Pumpkin Pie Spice)
2 eggs
1 Cup Cream
This recipe goes together very quickly and is an easy meal. The whole house smells wonderful when it is cooking.


​Pin This NOW and Make it LATER!

Here’s The Printable Recipe:
Bobotie:

This is a delicious South African Meatloaf filled with warm spices and beautiful flavors. 
 
INGREDIENTS  

• 4 slices Gluten Free Bread
• 2 Tsp Butter or Oil
• 2 Yellow Onions Chopped
• 4 cloves Garlic Chopped
• 4 TBSP Curry Paste
• 4 Bay Leaves
• 1/4 Tsp Red Pepper Flakes or more if you like it spicy.
• 1 Tsp 21 Herb Seasoning
• 1 Tsp Pumpkin Pie Spice Or you can add each spice seperatly
• 1 Tsp Tumeric
• 1 Tsp Curry
• 1 Tsp All Spice
• 1 Tsp Nutmeg
• 1 Tsp Cumin
• 1 Tsp Paprika
• 1 Tsp Smoked Paprika
• 1 Cup Fruit Chutney You can find the recipe on my site.
• 2 Eggs Whisked topping
• 1 Cup Cream topping

INSTRUCTIONS 

• Add Bread to a 9 x 13 Pyrex rectangle baking dish.  Pour 1 cup of water over the top and allow to soak in.
• Fry Onions in the butter until they start to soften.
• Add Garlic to the onions.  Continue to cook. 
• Add Curry Paste, seasonings and chutney.  S & P
• This will start to form a thicker sauce and smell delicious. 
• Crumble the bread in the Pyrex dish. 
• Add the beef to the bread and mix.
• Pour the Chutney mixture into the meat and combine. 
• Press into the pan so it is flat. 
• Put the bay leaves on top of the meat.  
• Bake in the oven at 375 degrees for about 40 minutes.
• Whisk eggs and cream together.  Add more Curry and Herbs if you desire.  I added a little more and it gave the topping the beautiful color from the Curry Powder.   Pour over the meat at the 40-minute mark.
• Allow the egg topping to cook for about another 15 minutes or until done. 
• Remove from oven.  Serve with additional Chutney and a big salad for a great meal! 
• Enjoy!

Here’s The Chutney Recipe

Fruit Chutney for Bobotie!


I hope you love this Bobotie Recipe!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

​Did you get an Instant Pot for Christmas?

If you received an instant pot for Christmas here is a simple recipe for you to make with your new gift and one of our favorites…

Teriyaki beef!

I wanted to make a recipe that my daughter in college could throw together in a few minutes and have a yummy meal.
We bought her the additional ceramic insert so she can cook rice or other veggies at the same time as meat in her pressure cooker to make it more efficient. 

If you wanted to you could make this recipe with chicken or pork as well instead of beef. You can also add veggies if you want to!

What Do I Need To Make This Recipe?

You will need an Instant Pot or Pressure Cooker to start off with. 

Also: 2 pounds of sliced beef, pork, or chicken. I used a strip roast that I cut into thin slices.
1 cup of water
5 TBSP of packed brown sugar. Or less- I like mine less sweet but my family likes it sweeter. So the decision is yours 
1 large garlic clove minced.
1/2 tsp grated ginger or powdered ginger.
2 tsp honey.
2 TBSP cornstarch.
1/4 cup water.
1 cup of water and 1 cup or rice if you want to make it in the ceramic pot. As well as any veggies you would like to add.
DO NOT add the cornstarch and 1/4 cup of water in the beginning when you put the ingredients into the pressure cooker on sauté. You are going to make a slurry to thicken the sauce with them. A slurry is a mixture of a thickener like cornstarch or flour and a liquid like water that gets whisked together and added to thicken a dish.

Here’s what to do with the ingredients:
Turn your pressure cooker or instant pot on to saute mode. This allows you to bring the liquid to a boil and make your sauce. I love this setting for browning or precooking meat in the Instant Pot.
Add all of the ingredients except the 1/4 cup of water and 2 TBSP of cornstarch. Whisk it all together. Continue to stir occasionally until the temperature comes up and it is getting thick.
Once it is thick, turn the pot off. Add your meat and give it a stir to coat the meat in the sauce. If you want to add veggies you can do it now.

If you want to make rice in the ceramic cooker, put the stand into the meat. Add 1 cup of rice and 1 cup of water into the ceramic cooker and put the silicon lid on top. Put it in the metal lifting rack. Place into the pressure cooker.

Put the lid on and turn it on to manual pressure mode. Set the time for 20 minutes.

Make sure it pressurized correctly and then wait for your food to be done.

Super easy and delicious!

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Here’s the Video on how to make this recipe:

​Here’s The Recipe!Instant Pot Teryaki Beef- Gluten FreeAn easy meal made in your pressure cooker or instant pot!  Delicious and fast!


SERVINGS 4 people

INGREDIENTS  

• 2 lbs beef, chicken or pork cut into thin strips
• 1 cup water
• 1/2 cup GF Soy sauce or Coconut Aminos
• 5 TBSP Brown Sugar packed I like mine with less sugar.
• 2 TBSP honey
• 1-2 cloves Garlic minced
• 1/2 TSP Ginger
• 2 TBSP Cornstarch
• 1/4 cup water
• 1 cup rice optional
• 1 cup water optional
• 1 cup veggies optional

INSTRUCTIONS 

• Turn your Instant Pot or Pressure Cooker to the saute setting. 
• Add 1 cup water, soy sauce, brown sugar, honey, minced garlic, and ginger to the pot.  Whisk.
• Bring to a bubble stirring occasionally so it doesn’t’ burn. 
• Whisk together in a small bowl the cornstarch and 1/4 cup of water.  This makes a slurry.
• Add to the pot and whisk to combine.   This will make it nice and thick.
• Turn your pot off once it is thick.
• Add meat and any veggies you like.  Stir to coat.
• If you are making rice in the ceramic cooker insert, put the metal stand on top of the meat. 
• Put the rice and 1 cup of water in the ceramic insert.  Put the silicone lid on. Put the ceramic cooker in the metal lifting rack.  Place all inside the Instant Pot. 
• Put the Instant pot lid on and seal it. 
• Turn your Instant Pot on the manual setting.  Change the time to 20 minutes.  
• Make sure it pressurizes correctly.  Now you have time to do whatever you need to do! 
• Once your Instant Pot is finished cooking, carefully release the pressure using an oven mitt or towel so you don’t burn yourself.  
• Open the lid and Dinner is READY! 

Hope you enjoy this recipe as much as we do! Feel free to play with the sweetness to your taste! I like mine less sweet but the majority of my family likes it with this much sweetness in it.

Have a great rest of your day!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

I love elk chili stuffed sweet potatoes!  However, if you don't have elk meat you can substitute it for ground beef!  

This gluten free paleo elk chili stuffed sweet potatoes are delicious and filling! You can substitute out the elk for beef if you don’t like or have elk.

These Paleo Elk chili stuffed sweet potatoes are delicious and easy to make.  You can make the chili ahead of time and then assemble for a quick dinner.  I used my recipe from my Paleo Elk Chili and made it in the instant pot.  This cooks it quite quickly.  I microwaved a few small sweet potatoes and cut up some veggies for toppings and voila dinner is served.

These stuffed sweet potatoes are a perfect weeknight meal because you can prep ahead and have dinner ready fast!

I love using my Instant Pot to cook meals like soups and stews.  It makes them so yummy in such a short time! 

I had such a fun time filming this recipe with my Mother In Law.   She’s awesome and I love cooking with her.  I didn’t eat much game growing up, but then I married into the family of hunters and I learned to love it. 

How Do I Make this Paleo Elk Chili Recipe?
Begin by following my Paleo Elk Chili Recipe and make it either in a crockpot or Instant pot.   If you don’t like Elk you can substitute it for ground beef.  

Paleo Elk Chili
Delicious Paleo elk chili. I put the beans on the side for those who wanted to add them. It was delicious and I wish I had more elk meat in the freezer!

SERVINGS 8 people

INGREDIENTS  

• 2 lbs Elk meat ground
• 1 lb Ground beef
• 2 large Canned roasted tomatoes chopped
• 1 can Tomato Paste
• 2 Colored bell peppers chopped
• 1 yellow onion chopped
• 1 Clove of Garlic chopped
• 1/2 box Beef stock or Bone broth
• 1 TBSP Chili Powder
• 1 TBSP Cumin
• 1 TBSP Flavor God Garlic Lovers seasoning
• 1 TSP Salt and Pepper
• 1 can Black and kidney beans Add if you want beans in your chili

INSTRUCTIONS 

• Brown elk and beef in multi cooker. Add seasoning.
• Add onions and cook until translucent.
• Add Peppers and garlic. Cook until soft.
• Add tomatoes, tomato paste and broth. Add beans if you want to make the non Paleo version.
• Mix all ingredients together.
• Cook on low in multi cooker for 8 hours.
• Garnish with fresh herbs, cheese, greek yogurt or sour cream depending on your dietary needs.

Next you want to microwave enough sweet potatoes to feed your people.   

Chop up vegges to use as a garnish.  I like:  peppers, cilantro, green onions and olives. 

Cut your sweet potato so there is a slit in the top and squeeze it slightly so there is room to put the chili. 

Put the chili in your sweet potato and garnish!

You can add cheese and sour cream if you don’t want to keep it Paleo. 

Enjoy! 


Watch Me Make this on YOUTUBE!

Here are some other recipes you might enjoy!

Paleo Paella

Pressure Cooker Braised Short Ribs

Beef Tips with Mushroom Gravy

​Poached Pears

Hope you enjoy these Paleo Elk Chili Stuffed Sweet Potatoes as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

This gluten free medium rare strip loin roast was fantastic!  It came as part of my Butcherbox so I wanted to share how I made it!

This gluten free medium-rare strip loin rost is full of flavor and perfectly cooked- IMO!
I had never heard of a strip loin before it came in my Butcher Box, but that is because I am not really good with what different cuts of meat are called.

I decided to cook it in the oven, similar to how I make my oven prime rib roast and it turned out perfect!  Use an internal meat thermometer so you can take it out as soon as it is medium rare.

I have been making a lot of holiday treats with more sugar than we eat all year, so I try to balance out our day with a nice protein for dinner with some lower carb veggie.   For our family it’s all about balance!

Why Do I order my meat?

I order our meat because I want high quality, no hormones or antibiotics and humanely raised.  I think grass fed is better tasting and better for our bodies because there are more nutrients and there is less risk of e Coli and other things.  You can read all about it from Bulletproof Blog.  They wrote a series about the benefits.

How Did I make this roast?This strip loin roast was pretty easy to make!  If you didn’t want it as a roast you can cut it into steaks to and BBQ them.  I think it’s the same as a New York Strip then? 

Here’s how I did it:

Take the meat out of the fridge for about 30 minutes before cooking. 

Turn your oven on to 450 degrees F.

In a shallow baking pan drizzle a little Avocado oil.

Rub your roast with Salt, Pepper, herbs and Garlic.   You can use what ever seasonings you like.

Insert an oven thermometer so you know when to remove the roast.
 I will post the one I use in the Amazon section below. 

Place in the roaster fat side up.  This helps keep everything juicy while cooking as the fat can drip onto the meat. 

Can you say YUM!!!

Place the roast in the oven and cook at 450 for 15 minutes.  This will form a nice crust and make it really yummy!


Reduce the heat after 15 minutes to 350 degrees. 

Continue to cook until your meat thermometer reads 130 degrees for medium rare. 

Remove from heat and let the meat rest for 15 minutes before slicing. 

Remember to slice against the grain of the meat to keep it tender. 

Serve with your favorite side dish!

Enjoy!

Side Dish Ideas:

Here are a few side dishes you might like:

Healthy Harvest Salad 

Easy Mashed Cauliflower

Brussel Sprouts so good they taste like candy


Here’s The Recipe:
​
Medium Rare Strip Loin RoastMake this delicious roast for a delicious meal.  It takes about an hour and a half to make but is worth the wait. 

INGREDIENTS  

• 1 Strip Loin About 4 lbs
• 1 – 2 TBSP Seasoning- salt pepper garlic herbs
• 1 Drizzle Avocado Oil

INSTRUCTIONS 

• Take your roast out of the fridge 30 minutes before cooking.  Let it rest at room temp.
• Turn the oven on to 450 degrees.
• Rub your roast with seasoning.  Insert meat thermometer. 
• Drizzle Avocado oil in the bottom of your baking pan. 
• Place the roast in the pan fat side up. 
• Bake at 450 for 15 minutes. 
• After 15 minutes, turn the oven down to 350 degrees. 
• Continue to bake until the meat thermometer is at 130 degrees for medium rare. 
• Remove roast and let rest for 15 minutes before slicing. 
• Slice against the grain so it remains tender!
• Enjoy!

I hope you enjoy this roast as much as we do! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle
​

Instant Pot or Other Pressure Cooker?

There are many brands of electric pressure cookers out there.  Personally, I don’t think you can go wrong with whichever one you purchase as long as you get the settings you need and will use.   We purchased the Pampered Chef Quick Cooker for my oldest daughter for Christmas… if she’s reading this she will know what one of her gifts is…. but I decided on it because it is so easy to use.   I hosted a party so I got it for the same price as the Instant Pot.  THIS IS NOT SPONSORED.  

But I love my Instant Pot but thought the other version would be easier for her to use.  It’s just about finding what works best for you!  I knew it had to have the sautee setting because it’s essential to make braised meats.

What you need to make pressure cooker braised short ribs:I made boneless beef short ribs for this recipe because they have more meat and less fat and bone.   I wanted a higher yield of protein.  Next time I might mix some boneless and some bone-in ribs for presentation.  People like to see the meat falling off the bone.  

Boneless Beef Shortribs
Tomato paste
Mirepoix- carrots, onion, and celery chopped
1 garlic clove
Tapioca starch
Paleo powder or any beef seasoning mix
Salt and pepper
Beef Broth
Avocado oil
Red wine

That’s it!  It all goes into your Pressure Cooker or Instant Pot and Voila dinner is ready!  I served these with mashed cheesy cauliflower but you could make them with mashed potatoes, sweet potatoes, rice or any veggie noodle you like.  So many delicious options.

Here’s the step by step for these yummy pressure cooker braised short ribs:Turn your Pressure Cooker on to the Sautee setting.   Add a little oil to the pot.
​
Add the Tapioca starch, Paleo Powder, Salt, and Pepper to a bowl that is big enough to put the ribs in.

Dredge Shortribs in the mixture.

It smells delicious at this point in the recipe!
​
Add the meat back to the pot and snuggle it down into the sauce.  Add additional beef broth to cover the ribs.

Shut the sautee mode off.  Put the lid on and turn it on to manual mode for 75 minutes.   It will be worth the wait!  I promise!
 
Listen for the cooker to seal and you are on your way to a delicious dinner.

Make your side dishes and Voila!  Fancy, not fancy dinner is served!

​
YOUTUBE:
​If you would like to watch this recipe being made here it is!

I hope you enjoy this recipe as much as we do.  
Here are some other recipes you might like:

Pressure Cooker Tri-Tip

Pressure Cooker Broccoli Cheddar Soup 

Instant Pot Carnitas

Pressure Cooker Creamy Spicy Soup

Pressure cooker Braised Short Ribs in red wine sauce
Your new go-to Fancy, not fancy dinner! The Pressure cooker makes these braised short ribs so tender and delicious!


SERVINGS 6 people
INGREDIENTS  

• 1 pkg Boneless Short Ribs I got mine at Costco
• 1/3 Cup Tapioca Starch
• 1/4 Cup Paleo Powder Seasoning
• 1 Pinch S & P
• 1 Container Mirepoix Carrots, Onion and Celery Chopped
• 1 Clove Garlic minced
• 1/2 Box beef broth
• 1/4 Cup Tomato Paste
• 1/2 Bottle red wine I used an Italian Red
• 1 TBSP Oil for sautéing

INSTRUCTIONS 

• Turn your Pressure Cooker on to Sautee Mode. When it is warm, add a drizzle of oil.
• Put the Tapioca Starch, paleo powder S & P in bowl to dredge the meat in.
• Dredge the meat and coat on all sides.
• Sear the meat in the Instant Pot until all pieces are done. Work in batches to not over crowd the pan. Set the meat aside.
• Add the mirepoix to the pot. Sautee until veggies are soft.
• Add tomato paste and red wine. Simmer to reduce. About 5 minutes.
• Put the meat back into the sauce and add additional beef broth to cover the meat.
• Turn the sautee mode off. Put the lid on and prepare it for pressure. Turn the manual mode on and set it for 75 minutes.
• Once the timer has beeped, release the pressure carefully and remove the lid. The meat should be perfect! Serve it over your favorite mashed veggie and enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle