Paleo Instant Pot Sloppy Joes_Snackin' Free

Paleo Instant Pot Sloppy Joe’s

Ingredients

  • 1 tbs. avocado oil
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 lb. (750 g) grass-fed ground beef
  • 1 cup (8 fl. oz./250 ml) organic tomato sauce
  • 1/2 cup (4 fl. oz./125 ml) ketchup-style chili sauce 
  • 1 tbs. Coconut Aminos
  • 1 tbs. Dijon mustard
  • 1 tbs. Apple Cider vinegar or vinegar of choice
  • 1 tbs. coconut sugar
  • 1 tsp. chili powder
  • Himalayan pink salt and freshly ground pepper
  • 1 tbs. arrowroot
  • 1 tbs. warm water
  • 6 Snackin’ Free Bread rolls, split and lightly toasted

Directions:

  1. In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic then sauté, stirring occasionally, until the vegetables start to soften (about 3 minutes).
  2. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, (about 5 minutes).
  3. Add the tomato sauce, chili sauce, coconut aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir together.  
  4. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.
  5. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. 
  6. In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture.
  7. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper. 
  8. To serve, place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6. 
paleo strawberry daiquiri recipe_snackin' free

Strawberry Daiquiri

Summer is for fun and what is more fun than enjoying a delicious and cold strawberry daiquiri by the pool with friends and family.

Ingredients

  • 4 cups ice
  • 20 strawberries, hulled
  • 6 ounces light rum
  • 6 ounces fresh lime juice
  • 2 ounces triple sec
  • 2 ounces strawberry liqueur
  • 4 teaspoons simple syrup** or honey
  • Strawberry and lime slices, to garnish

Directions

  1. Place the ice, whole strawberries, rum, lime juice, triple sec, strawberry liqueur, and sweetener in the pitcher of a Blender.
  2. Cover and blend on the Smoothie setting. 
  3. Pour into two glasses; garnish with strawberry and lime slices.
Strawberry Simple Syrup Ingredients:
  • 1 lb. (16 oz. whole strawberries, cleaned, hulled, and sliced in half
  • 3 cups of water
  • 2 1/2 tsp monk fruit sweetener
  • 1 Tablespoon lemon juice

Share your Strawberry Daiquiri Recipe with us on social media @snackinfree

Paleo Sweet and Spicy Chicken Wings - Snackin' Free

Paleo Sweet & Spicy Chicken Wings

Enjoy these paleo chicken wings for a fun and tasty dinner.

Ingredients

  • 1/4 cup fermented honey or balsamic vinegar
  • 1/8 cup coconut syrup or honey
  • 1/4 cup coconut sugar
  • 1/4 cup coconut aminos
  • 2 tablespoons apple cider vinegar  
  • 3 garlic cloves, minced finely
  • 1 tablespoon finely minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon chili powder
  • about 1.25 pounds chicken drumettes or wings
  • 1 tablespoon sesame seeds, lightly toasted
  • a few pinches chopped fresh parsley

Directions

  1. In a medium bowl, whisk together all ingredients except the last two and pour into a large bowl. Add chicken and coat thoroughly. Cover and place in refrigerator for 8 hours, or overnight to marinate.  Turning the chicken occasionally to ensure even marination.
  2. After the chicken marinates, preheat the oven to 400°F.
  3. Line a baking sheet with aluminum foil. Place chicken in the pan, keeping the extra marinade for later. Bake the chicken for 25 minutes in the center of the oven.
  4. In a small saucepan, bring the leftover marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
  5. Remove drumsticks from the oven, coat each with the thickened marinade. Place the chicken back in the oven and cook for 10 – 15 more minutes. Pour remaining marinade into a large bowl, add the chicken and toss to coat the drumsticks/wings one last time, with any remaining sauce; then sprinkle with sesame seeds and parsley. Serve immediately.

Share your recipe or sweet and spicy paleo chicken wings with us on social media @snackinfree

Paleo Teriyaki Pork Recipes

3 Easy Meals with Instant Pot Paleo Teriyaki Pork Recipes

Make our super EASY Instant Pot Paleo Teriyaki Pork Recipes below and use it to prep three different meals during the week. Don’t get bored with the same meal over and over during the week just because you have leftovers or you meal prep. Enjoy different variations with the same main protein.

Teriyaki Pork Dinner

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

View Full Recipe

Paleo Instant Pot Teriyaki Pork

Teriyaki Pork Tacos

Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

View Full Recipe

Instant Pot Teriyaki Pork Tacos

Teriyaki Bowls

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

View Full Recipe

Paleo Teriyaki Bowls
  • Paleo Teriyaki Bowls
  • Instant Pot Teriyaki Pork Tacos
  • Paleo Instant Pot Teriyaki Pork
  • Paleo Teriyaki Bowls
  • Instant Pot Teriyaki Tacos
  • Paleo Instant Pot Teriyaki Pork
  • Paleo Teriyaki Tacos
  • Paleo Instant Pot Teriyaki Pork
Paleo Teriyaki Bowl Recipe

Paleo Teriyaki Bowls with Instant Pot Pork

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

This is the third of three recipes you can make with our Instant Pot Teriyaki Pork recipe. This means you can make multiple meals with the same protein, making meal prepping really easy for the week.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

  • Electric pressure cooker. (Instantpot or other brand)
  • Utensils for shredding pork

Ingredients:

Direction

  1. Preheat pressure cooker on “MEAT” setting and add oil
  2. Once hot, add pork and brown on each side (do not use top for this step)
  3. When pork is browned, turn off cooker.
  4. Add Teriyaki Dressing/Marinade to the pork.
  5. Set pressure cooker to cook on MEAT setting again.
  6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  7. Be sure the vent on the top is set to SEAL not vent.
  8. Once the meat is done let the steam release naturally.
  9. Remove the top and shred meat with forks.
  10. Heat rice with instructions on the bag.
  11. In a bowl at rice, pork, and top with veggies.
  12. Serve and enjoy.

Share your paleo teriyaki bowls with us by tagging @snackinfree – We would love to see your meals!

  • Paleo Teriyaki Bowls
  • Paleo Teriyaki Bowls
Paleo Teriyaki Bowls

    Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

    Paleo Instant Pot Teriyaki Pork

    Instant Pot Paleo
    Teriyaki Pork

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    Instant Pot Teriyaki Pork Tacos

    Paleo Teriyaki
    Pork Tacos

    View Recipe

    Paleo Teriyaki Tacos Recipe

    Paleo Teriyaki Tacos – Instant Pot Meal

    Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

    This means you can make multiple meals with the same protein, making meal prepping really easy for the week.

    Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

    Tools:

    • Electric pressure cooker. (Instantpot or other brand)
    • Utensils for shredding pork

    Ingredients:

    Direction

    1. Preheat pressure cooker on “MEAT” setting and add oil
    2. Once hot, add pork and brown on each side (do not use top for this step)
    3. When pork is browned, turn off cooker.
    4. Add Teriyaki Dressing/Marinade to the pork.
    5. Set pressure cooker to cook on MEAT setting again.
    6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
    7. Be sure the vent on the top is set to SEAL not vent.
    8. Once the meat is done let the steam release naturally.
    9. Remove the top and shred meat with forks.
    10. Serve and enjoy.

    **Try using some of our other Dressing/Marinades with this recipe

    Share your pork tacos with us by tagging @snackinfree – We would love to see your meals!

    • Paleo Teriyaki Tacos
    • Instant Pot Teriyaki Tacos
    • Instant Pot Teriyaki Pork Tacos

    Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

    Paleo Instant Pot Teriyaki Pork

    Instant Pot Paleo
    Teriyaki Pork

    View Recipe

    Paleo Teriyaki Bowls

    Paleo Teriyaki
    Bowls

    View Recipe

    Paleo Teriyaki Pork

    Instant Pot Teriyaki Pork

    Try this EASY Instant Pot Paleo Pork Recipe. Just add it to the insta pot set the time and forget it until it is done!

    Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

    We enjoyed this recipe with cauliflower rice and a cabbage salad, but stay tuned for other ways to use the teriyaki pork into two additional meal.

    Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

    Tools:

    • Electric pressure cooker (Instantpot or other brand)
    • Utensils for shredding pork
    • Serving dish


    Ingredients:

    Directions

    • Preheat pressure cooker on “MEAT” setting and add oil
    • Once hot, add pork and brown on each side (do not use top for this step)
    • When pork is browned, turn off cooker.
    • Add Teriyaki Dressing/Marinade to the pork.
    • Set pressure cooker to cook on MEAT setting again.
    • Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
    • Be sure the vent on the top is set to SEAL not vent.
    • Once the meat is done let the steam release naturally.
    • Remove the top and shred meat with forks.
    • Serve and enjoy.

    **Try using some of our other Dressing/Marinades with this recipe

    If you make our Teriyaki Pork Recipe tag @snackinfree in your posts. We would love to see your creations.

    • Paleo Instant Pot Teriyaki Pork
    • Paleo Instant Pot Teriyaki Pork
    • Paleo Instant Pot Teriyaki Pork

    COMING SOON

    Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

    Instant Pot Teriyaki Pork Tacos

    Paleo Teriyaki
    Pork Tacos

    Paleo Teriyaki Bowls

    Paleo Teriyaki
    Bowls

    Paleo Jello Salad Recipe

    This salad was one of my children’s favorites in the warm days of summer. Who doesn’t love ...

    paleo strawberry shortcakes

    Strawberry Shortcakes

    Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!

    Ingredients

    • 1 serving
    • 1 Snackin’ Free Shortcake
    • 2 to 3 fresh organic strawberries sliced
    • You can add blueberries, bananas or any other fresh organic fruit.
    • 1 tub of CocoWhip

    Directions

    1. Slice strawberries and/or other fruits.
    2. Place fruit on top of short cake.
    3. Top all with a dollop of CocoWhip.
    4. Serve and enjoy
    paleo faux-jito mocktail

    Morning Faux-jito Mocktail

    Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.

    Ingredients

    • 5 organic blackberries, raspberries, strawberries
    • 5 mint leaves
    • 3 lime slices
    • 1/2-1 tbsp raw honey
    • 6 oz sparkling mineral water, chilled
    • Ice

    Directions

    1. In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
    2. Fill the glass with ice.
    3. Pour in the sparkling water.
    4. Gently mix with a long spoon until fully incorporated.
    5. Garnish with a mint sprig, lime wheel, and blackberry.
    6. Drink up!
    paleo BBQ Sandwiches Recipe
    Paleo Samoas Cheese Cake Recipe

    Paleo Samoas Cheese Cake

    Crust Ingredients

    • ¾ cup almonds or pecans
    • ⅓ cup unsweetened coconut flakes
    • 1 cup packed pitted dates
    • 1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust

    Crust Instructions

    1. Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
    2. Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.

    Filling Ingredients

    • ¾ cup coconut butter (coconut manna)
    • 4 tablespoons of water
    • 3 tablespoons lemon juice
    • 3 tablespoons vanilla extract
    • ⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
    • 4 tablespoons coconut oil
    • 2 containers of Daiya dairy free vegan plain cream cheese style spread

    TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.

    Filling Instructions

    1. In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
    2. Add cream cheese spread and blend until smooth.
    3. Melt coconut oil and add to cream cheese mixture and blend until smooth.
    4. Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.

    Caramel Sauce Topping Ingredients

    • coconut cream from 1 can of full fat coconut milk*
    • 1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon salt (optional)
    • 3/4 cup unsweetened coconut
    • 1/3 cup dark chocolate
    • 2/ teaspoons coconut oil

    Caramel Sauce Topping Instructions

    1. Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate. 
    2. Heat sauce until it begins to boil.  Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
    3. Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
    4. Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil.  Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.

    *Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.

    Paleo Salsa Recipe_

    Paleo Salsa Recipe

    Salsa Ingredients

    • 28 ounce can whole plum tomatoes including juice
    • 1 small white onion peeled and roughly chopped
    • 1 – 2 jalapeño peppers seeded and chopped
    • 6 cloves garlic chopped
    • 1 1/2 teaspoons ground cumin or to taste
    • 1 teaspoons salt or to taste
    • 1 – 2 handfuls chopped cilantro I prefer 2
    • Juice of 1 lime

    Salsa Instructions

    1. Roughly chop the white onion. 
    2. Deseed and chop the jalapeño pepper(s).
    3. Finely chop garlic cloves.
    4. Finely chop cilantro.
    5. Add all ingredients into a food processor in the order listed. Pulse a couple times, then process until desired texture. 

      

    6. Taste the salsa and adjust as necessary to match on personal preference.

    7. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with Snackin’ Free Tortilla Chips (recipe here) and enjoy!

    Paleo Macaroni & “Cheese”

    Paleo Macaroni & “Cheese”

    We have a kid-friendly paleo recipe today that has been a childhood classic in most households. This easy to make macaroni and cheese recipe is dairy, gluten, and grain free and your children won’t even realize it’s paleo.  It is a great recipe for side dishes, pot lucks, and BBQs. We hope you enjoy.

    INGREDIENTS

    • ¼ cup avocado oil or coconut oil
    • ½ yellow onion chopped
    • 4 cloves garlic minced (I like a lot of garlic)
    • 1 can whole coconut milk (not the lite version)
    • 2 TBSP arrowroot powder
    • ¾ bag sharp cheddar cheese substitute ( I used Parmela Creamery)
    • ½ bag mozzarella cheese substitute ( I used Parmela Creamery)
    • 2 boxes of your preferred grain-free/gluten-free macaroni
    • Paleo bread crumbs (as desired)

    INSTRUCTIONS

    Pasta:
    1. Preheat oven to 350.
    2. Bring a pot of water to a boil – I used a Dutch oven so I could put it straight into the oven after but you can use a regular pot and transfer it to a baking dish if you don’t have a Dutch oven.
    3. Add in the pasta and cook until al dente (still stiff but not crunchy).
    4. Drain the water out of the pasta and put it back in a Dutch oven or transfer it to a baking dish.
    Cheese Sauce:
    1. Heat the avocado oil in a sauté pan.
    2. Turn heat to medium and add onion and garlic to a pan stirring to keep the garlic from burning; sauté until the onion starts to become translucent.
    3. Add in the whole can of coconut milk and let sit stirring every few moments so it doesn’t burn. Let the milk thicken up and slowly add in the arrowroot to help thicken to the consistency desired. There will be clumps of arrowroot – don’t worry we will take care of that later.
    4. Stir in almost all the sharp cheddar and mozzarella “cheese” (leave some to add to the top later).
    5. Continue stirring cheese sauce to keep from burning until the cheese starts to melt and blend in with the roux. After about 5-7 minutes I put the cheese sauce in the blender to combine everything thoroughly. *cheese substitute doesn’t melt quite the same as cheese so the blender helps get the creamy consistency
    6. After blending the cheese sauce, gently stir the cheese sauce into the cooked pasta to coat the macaroni. Place in the oven until the top is a golden yellow.
    7. Sprinkle the mozzarella, sharp cheddar and bread crumbs on top. Switch the oven to broil and put back in until the cheese on top is melted and golden brown.
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