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Spaetzle is a German dumpling or noodle of sorts. It is super easy to make and you only need a few ingredients for this delicious gluten-free spaetzle!
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This Italian Dump Salad or Italian Chopped Salad is super easy to make and is perfect for lunch or dinner! It pairs well with your favorite Italian meal or is delicious on its own as a full meal!
Hey there! Today’s recipe is Gluten Free Instant Pot Lamb Osso Buco. Perfect for date night dinner with your significant other or a family dinner. Super yummy!
This post may contain affiliate links, read more about my policy here.
HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Instant Pot Lamb Osso Buco: Mirepoix Drizzle of Olive Oil. 2 cloves of Garlic, minced Lamb Shanks 1c Red Wine 1/2 c Tomato Past A pinch of Italian Seasoning 1 can Roasted Chopped Tomatoes Salt and Pepper, to taste 1/2 jar Rao’s Marinara – you can get help support GGGF by getting it here on Amazon. HERE’S HOW TO MAKE Gluten Free Instant Pot Lamb Osso Buco: Season the lamb with S & P. Turn the Instant Pot to Sear. Allow it to get hot. Drizzle a little EVOO into the Instant Pot. Sear the Lamb on both sides. Set aside. Add another drizzle of Olive Oil, Mirepoix, and Garlic to your pan and saute. Add your Other Ingredients. Once mixed, add your Lamb back into the instant pot. Seal the lid and put it on manual pressure for 60 minutes. Once done, carefully release your steam. Serve with pasta or zoodles! What is osso buco? According to the wiki, it’s an Italian dish where you braise lamb veal shanks with veggies, white wine, and broth PIN NOW and make it later: 
YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE FRIED GREEN TOMATOES WITH A KICK– in the modern version of this recipe, it’s served with tomatoes. GLUTEN-FREE CHICKEN MEATBALL AND ZOODLE SOUP– this post teaches you how to make my super yummy zoodles! WATCH THIS:
prep time: 30 MINUTES
cook time: 1 HOUR total time: 1 HOUR 30 MINUTES This delicious instant pot meal is perfect for date night or a family dinner! It's easy to make and full of flavor! Ingredients
© Michelle Bock I hope you enjoy this as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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
© 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
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
I am excited to share this recipe with you all! My BFF Christine told me about this recipe and I couldn’t wait to try it. Her Grandma passed the recipe down to her and she shared it with me! I thought this was so sweet!
This post may contain affiliate links, please read my disclosure policy here.
HERE’S THE INGREDIENTS TO MAKE HER Gluten Free Paleo Pork Chops: 4 Porkchops Paleo Powder- I like Paleo Powder Brand. 1 jar of Rao’s Tomato Sauce- I have it in my Amazon store here. Parmesan Cheese- leave out if making it Paleo. If you are making it keto add the cheese HERE’S HOW TO MAKE Gluten Free Paleo Pork Chops:
Nothing! These pork chops are delicious, pair well with many side dishes, are super easy to make, and are a crowd-pleaser. If you’re wondering how long they keep in the fridge, on the counter, or in the freezer, there is more information here. 
Do you bake Pork Chops covered or uncovered?
For this recipe, we are baking them uncovered. Because we already pan-fried them and are baking them in a sauce, they won’t dry out. That’s part of what makes this recipe so great. Is this recipe also keto? Yes it can be! You would need to choose a lower carb tomato sauce and add the cheese for added fat! I love eating this recipe on the keto diet! IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE: GLUTEN FREE KALUA PORK– an alternative way to make pork! SAUSAGE STUFFED MUSHROOMS (Gluten Free)- a tasty side to go with your dinner! GLUTEN-FREE AND KETO SAVORY STUFFING– another tasty side! WATCH THIS:
prep time: 15 MINUTES
cook time: 40 MINUTES total time: 55 MINUTES These delicious pork chops are a family recipe from my BFF Christine. Her Grandma made them and passed down the recipe to her and she shared it with me! Ingredients
© Michelle Bock Thank you Christine for letting me publish your recipe here on my blog. I hope you enjoy your this recipe as much as we do! 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
© 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
Gluten Free Bacon and Pineapple Fried Rice is so flavorful and delicious! Plus it’s fun to serve in the outside shell of the pineapple!
Here’s The Ingredients to make this Gluten Free Bacon and Pineapple Fried Rice:4 Cups of cooked Jasmine Rice- you can use leftover rice or make it fresh!
1 Pork Chop 3 Green Onions- sliced 1 Pineapple- Cut in half and scoop out the center. Remove the core and cut up the flesh. You need about 1 cup of chopped pineapple for the rice 3 Slices of thick cut Bacon- Sliced into small pieces. 3 Eggs- Whisked in a bowl 1 Cup Mixed Frozen Veggies of your choice- I used peas, carrots, and beans. 1 Yellow or White Onion- Chopped 1/3 Cup of Gluten Free Soy Sauce, Tamari, or Coconut Aminos- You can add more if you like 1/4 Cup Sesame Oil- Once again, add more if you like 1 TSP Ground Ginger 1 TSP Garlic Powder EVOO to cook it all in S & P Here’s how to make this recipe: Let’s start out by turning the wok or large frying pan on medium high heat. Add a drizzle of olive oil. Add the bacon. Fry until it is crispy. Add in the diced pork. Stir. Cook until the pork has reached 145 degrees F. Add in the diced white or yellow onion. Stir. Sautee until the onion is soft. Add in the Frozen Veggies. Add in the chopped Pineapple. Stir. Add in the Garlic Powder and Ginger. Stir. Add in the cooked Rice. Stir fry the rice for a few minutes. Make a Well down to the bottom of the pan. Add in the whisked Eggs. Scramble them in the pan. Stir the cooked eggs into the rice mixture. Add Salt and Pepper. Add in the Soy Sauce. Stir. Add in the Toasted or Plain Sesame Oil. Stir. Garnish with Sliced Green Onions. Put the rice back into the Pineapple Shells. Enjoy! What makes fried rice flavorful? IMO (In My Opinion) the flavor comes from the ingredients such as bacon and pineapple in this recipe! As well as the addition of toasted sesame oil and gluten free soy sauce! If you like your fried rice spicy, you can also add chili oil or red pepper flakes! Pin Me NOW Make Me Later! 
I love making fried rice when we have leftover rice. You can definitely make it with a fresh batch of rice, however, it always comes to my mind with leftover rice! You might also like my Mongolian Beef recipe to go along with this fried rice! Another one of our favorites is Instant Pot Sweet and Sour Spare Ribs! If you love comfort food in the form of soup you might also like my Tom Ka Gai recipe! Especially if you are looking to make your own takeout night at home!
Here’s the video on how to make this Fried Rice!
Did you know that it is thought that people from Thailand invented Pork and Pineapple Fried Rice? Our local Thai restaurant has it on the menu and I love it! I created this version as a copycat and I loved the idea of having Bacon in it as well because it adds so much delicious smokey flavor! Yummy!
Here’s the GLUTEN FREE PINEAPPLE AND BACON FRIED RICE recipe! Gluten Free Bacon and Pineapple Fried Rice prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES This gluten free pineapple and bacon fried rice is full of flavor and is delicious! I love serving it in the pineapple shells! So Yummy and Cute! Ingredients
Let’s start out by turning the wok or large frying pan on medium-high heat. Add a drizzle of olive oil. Add the bacon. Fry until it is crispy. Add in the diced pork. Stir. Cook until the pork has reached 145 degrees F. Add in the diced white or yellow onion. Stir. Sautee until the onion is soft. Add in the Frozen Veggies. Add in the chopped Pineapple. Stir. Add in the Garlic Powder and Ginger. Stir. Add in the cooked Rice. Stir fry the rice for a few minutes. Make a Well down to the bottom of the pan. Add in the whisked Eggs. Scramble them in the pan. Stir the cooked eggs into the rice mixture. Add Salt and Pepper. Add in the Soy Sauce. Stir. Add in the Toasted or Plain Sesame Oil. Stir. Garnish with Sliced Green Onions. Put the rice back into the Pineapple Shells. Enjoy! © Michelle Bock I hope you love this gluten free bacon and pineapple fried rice as much as we do! If you make it, I’d love a 5 star rating, and tag me in your pictures on Instagram! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This easy instant pot hash brown soup is super easy to make and gluten free! I made it for a family get-together and there was none left! Definitely a crowd-pleaser!
Here are the ingredients you will need to make this easy instant pot hash brown soup:
1- 20 oz bag of Shredded Hash Browns- Gluten Free 32 oz Chicken Stock 10 Sliced of bacon- cook and dice. Save 1/2 for topping the soup. 1 pinch of salt and pepper A small yellow onion diced 1 block of cream cheese 2 cloves of garlic- minced or 1 tsp garlic powder 3 TBSP Gluten free flour substitute TWO Cups Heavy Cream 2 Cups Shredded Cheddar Cheese plus additional for garnish on top of the soup 2 Green Onions- chopped for garnish Here’s how to make this delicious Instant Pot Hash Brown Soup: Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place on a paper towel lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hashbrowns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! Pin this now and make it later! 
If you like this recipe you might also like these Instant Pot recipes:
Gluten Free White Bean and Chicken Chili Instant Pot Trip Tip– Medium Rare and of course gluten free! Instant Pot Yogurt– gluten free and so thick and creamy! Check out the video:
prep time: 15 MINUTES
cook time: 15 MINUTES additional time: 15 MINUTES total time: 45 MINUTES Easy Instant Pot Comfort Food! Just Saute for a few minutes then dump all the ingredients in your Instant Pot and let it do the hard work! Top this soup with your favorite potato toppings and it's fantastic! Ingredients
Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place it on a paper towel-lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hash browns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! © Michelle Bock I hope you enjoy this delicious soup as much as we do! I love making it for family get-togethers because it’s so easy and everyone loves it! 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
© 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 |
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