I bought this awesome electric pressure cooker called an Instant Pot. This thing is king of the kitchen right now! It pressure cooks, sautés, steams, slow cooks, ferments, and lots more! The ability I am most excited about is being able to make cakes and bread in it! I thought this was so neat!! Most of the recipes I found for bread or cake are not Paleo compliant so I had to come up with one of my own! I used this steamed banana bread recipe and substituted ingredients for Paleo ingredients. The results were AMAZING! This pressure cooker Paleo banana bread is dense and moist! I am still incredibly shocked that this works in a pressure cooker!! You can get the Instant Pot IP-Duo60 7-in-1 Programmable Pressure Cooker here: Amazon

My mom used to make a very similar Pumpkin bread around the holidays! I plan to order more cassava flour and make a Paleo pressure cooker pumpkin bread! I am thinking it will turn out the same and that is really exciting!

Pressure Cooker Paleo Banana Bread!

Ingredients:
1/3 cup softened ghee
3/4 cup coconut sugar
1 egg (room temperature)
1 tsp vanilla
2 mashed, very ripe bananas
1 1/2 cup cassava flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/3 cup cashew milk (or coconut, almond, etc)
1 1/2 tsp cream of tartar

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Instructions:
Add alternative milk (can use coconut, cashew, almond, etc) and cream of tartar together in a small bowl and set aside. (This makes “buttermilk”)
Cream together butter and sugar. Add egg and vanilla and mix well.
Add mashed bananas and continue to mix.
In a separate bowl mix cassava flour, baking powder, baking soda and salt. Gradually add to wet ingredients while mixing.
Add in the “buttermilk mixture” of alternative milk and cream of tartar.
Cover with foil. If you make a foil “tent” and spray with cooking spray it won’t stick!
In a greased 7 inch or smaller cake pan (I used my AMAZING 7 inch springform pan) add the mixture.
Add 2 cups of water to the instant pot.
Set metal trivet rack in the bottom of the Instant Pot.
Lower your pan filled with batter onto the trivet.
Close lid of Instant Pot and move knob on top to SEALING.
Press MANUAL 30 minutes. The Instant Pot will start to count down AFTER it has come to pressure.
When the Instant Pot beeps finished allow it to NATURALLY release pressure. Mine took 17 minutes, but this time varies.
When the pressure is gone and you can remove the lid do so.
Carefully remove the trivet and pan. Remove the foil. Allow to cool on a wire rack IN THE PAN. Once it is cool if will easily remove from the pan.
I let mine sit out until completely cool and then put it in the refrigerator overnight to enjoy with my coffee in the morning!

The post Pressure Cooker Paleo Banana Bread appeared first on That Savage Life.

I posted these on my Facebook page and everyone wanted to know my recipe. Honestly when I posted them I didn’t have a real recipe. These are so easy I just toss everything in a muffin pan, bake, cool and store so they can be reheated all week for breakfast. My boys love that they can pull it out of the refrigerator themselves and toss it in the microwave. When we reheat these we only heat them for around 40 seconds, otherwise they will get crunchy.

My general recipe for a 12 muffin tin:
12 eggs (we strongly prefer farm fresh)
2 heaping tbsp of cooked meat (we use turkey breakfast sausage, ham or bacon would work well also)
Various vegetables. If the veggies are hard like peppers, onions then we pre-saute them until they are soft. If the vegetable is already soft like spinach, kale or arugula we just toss it in.

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Directions:
Grease each cup of the muffin tin. We use a Pampered Chef tin so I don’t use liners.
In a large bowl scramble your 12 eggs.
Place 2 tbsp of meat in each muffin cup.
Add vegetables to the top.
Fill each cup with egg about 3/4 of the way to the top. The egg will expand.
Bake at 375 degrees for about 35 minutes until the tops are golden and the centers are no longer runny.

To order your own non-stick awesome muffin pan please click here: Kati Woods Pampered Chef

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If you really want to change it up sometimes we add spices like creole seasoning or garlic. The boys really just like the turkey sausage and egg muffins. Experiment a little and see what your family likes!

The post Breakfast egg muffins appeared first on That Savage Life.

I am on a quest to find what the average family spends a month on groceries! I polled a ton of people on Facebook and I would love input from my readers!

What do you spend a month on groceries for your house?

How many people do you feed?

Do you buy some, all or no organic foods?

Click the picture below and it will take you to Instagram so that you can be a part of the conversation! If you don’t have Instagram that is ok! Leave me a comment here!

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I’m doing a little research for my blog and would love for my readers to answer this question for me!! Leave a comment here or send me a dm please! Also knowing if you buy all organic would help too! #research #blogger #foodblogger #food #help #question #feedbackneeded #qa #answerthis #paleo #weightloss #budget

A photo posted by Jennifer Hodgkiss (@the_paleo_gypsy) on Sep 15, 2015 at 11:10am PDT

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The post What is your monthly food budget? appeared first on That Savage Life.

We found ourselves with an abundance of overly ripe bananas. What I was wanting was Paula Deans Banana Cake with cream cheese frosting, but we all know that would have been a terrible idea! This recipe is my attempt to replicate the taste of Paula’s famous cake in a bar format that my family can eat.  The boys wouldn’t stay out of it and the entire pan of Paleo Frosted Banana Bars were GONE in less than 24 hours. My husband might have helped a little! These are great as dessert, but they are super awesome in the morning with a cup of black coffee! I like mine without the icing, but the boys really ladled their icing on! I hope you enjoy this recipe as much as we did!

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Paleo Frosted Banana Bar recipe:

Ingredients:
1/2 cup Butter or Ghee
3 cups Casava flour or a mix of almond/coconut flour
2 cups Coconut Sugar
1 tsp baking soda
1tsp Cinnamon
1/2 tsp Himalayan sea salt
3 eggs beaten
3/4 cup coconut oil
4 large very ripe bananas mashed
1 cup finely chopped pecans
1 1/2 tsp vanilla extract

Instructions: 
1) Preheat oven to 350 degrees.
2) In a large bowl gently combine butter, flour, sugar, baking soda, cinnamon, salt, eggs and oil. Don’t over mix. Just mix enough to combine ingredients.
3) Mash in banana, pecans and vanilla.
4) In a greased (you can use coconut oil) bar pan press the dough all the way to the sides.
5) Bake at 350 for about 20 minutes until the dough is firm and cooked lightly golden brown.
6) Allow to cool completely and drizzle icing just before eating! (Recipe for icing to follow!)

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Icing:

Ingredients:
1 can COLD coconut full fat milk from the refrigerator.
1/2 tsp vanilla extract

Instructions for icing:
1) Open can and drain off the liquid. The fat should be solid.
2) Add coconut milk fat and vanilla in a bowl and whip with mixers until fluffy.
3) Drizzle and enjoy!

** You can also use a cashew cream cheese, but I have not tried this yet!

The post Paleo Frosted Banana Bars appeared first on That Savage Life.

I always see the banana pancakes when I scroll through Pinterest and wanted to try them. Bananas in our house never make it to the brown, banana bread stage. Heck, they don’t even make it past the green tip phase before my boys devour them! I bought some plantains to fry in coconut oil and never got around to it. I had these plantains sitting on the counter almost rotting so I decided to try a little experiment!

Did you know that plantains are higher in nutritional value than bananas?

Per 100 grams plantains have:
2% more iron
3% more magnesium
4% more potassium
16% more vitamin C
21% more Vitamin A

Besides the higher nutritional value of plantains I like to cook with them because they don’t get slimy like a banana does. They are dense and hold up really well to mashing and cooking. The key to sweet pancakes without added sugar is a super ripe plantain. The skin must be extremely black and shriveling before it is sweet. Cut lengthwise down the plantain to open.

These pancakes were quite the surprise! With only two ingredients they turned out fluffy and really delicious! My husband and I ate them plain, right off the skillet. The kids drizzled theirs with maple syrup. Either way they were wonderful and will be a Paleo breakfast staple around here!

Two ingredient fluffy plantain pancakes:

Yields 3 four-inch pancakes per plantain

Ingredients: 
1 BLACK SKIN RIPE plantain
1 egg
(optional) Pumpkin pie spice or cinnamon
(optional) top with pure maple syrup

Instructions:
Mash together one plantain and one egg. (Add spices if you want) Once mashed together put in blender or use a stick blender to puree the ingredients. Mixture should be liquified and thick.
Heat a skillet on LOW heat with coconut oil.
Pour about a 1/3 cup of mixture into the skillet on LOW heat. When bubbles start to appear on the top of the pancake it is time to flip. Make sure it is on LOW. These burn easily. Low and slow is the key!
While cooking don’t mess with them or press them down. This will make them light and fluffy!
Serve and enjoy!

The post Two ingredient fluffy plantain pancakes! appeared first on That Savage Life.

My favorite stoneware can be found here: www.pamperedchef.biz/katiwoods

I am ALWAYS looks for some way to pack vegetables into our mornings. We are notorious around here for a strictly bacon and eggs breakfast. This spaghetti squash breakfast casserole does just that! With six different vegetables and protein it is the perfect paleo breakfast! This dish can be cooked the night before, cooled and refrigerated so that it can easily be sliced and reheated in the mornings!

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Instructions:
First thing first… cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour. Stoneware can be found here: www.pamperedchef.biz/katiwoods
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!

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Feel free to add or take away any of the vegetables! Kale works great in our family and I love that it does not have a lot of liquid in it after it is cooked. Did you decide to make this? Come back and tell us if you liked it!

The post Spaghetti Squash Breakfast Casserole appeared first on That Savage Life.

The readers of PoorPaleo.com asked for a meal plan and this is our response! Our family is big on simple, easy, inexpensive Paleo meals that our whole family will eat. You won’t find a lot of “Paleo-fied” breads, muffins, or desserts because I don’t always have time to make these and I really think these should be classified as treats when they ARE made. A lot of readers ask me if my kids eat the foods that I feature here. The short answer is yes. In our house I (Jennifer) am the one and only grocery shopper and meal preparer. Basically if I don’t want my family to eat it, I just don’t keep it in the house. We don’t have anything in our pantry that is processed or in a box unless it is Paleo friendly. My youngest has food allergies and cannot eat anything with artificial dyes so there is absolutely none of that in our home. I try really hard to keep fresh veggies cut up in the fridge, fruits on the counter, nuts and other easy, healthy snacks handy in the pantry. Believe it or not, after the first month of the whole family being Paleo the kids just stopped asking for the junk we used to buy. This is our simple and inexpensive approach to whole family health…

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Breakfast (any combo of these)-

Eggs scrambled dry (no dairy)
Eggs fried in coconut oil or ghee
Bacon
Ham
Avocado
Sautéed vegetables (we have veggies with every meal)
Omelet or scramble (egg, meat, veggies)
Pork sausage

Lunch-

Buffalo chicken tenders wrapped in romain lettuce
Tuna avocado boats
Chicken legs and veggies (My kids love this)
Ham and green beans (Another kid favorite)
Meat roll ups with lunchmeat (Applegate farms) and veggies like peppers

Snacks (any combo of these)-

Boiled Eggs
Avocado
Guacamole
Banana
Apple
Almond Butter
Cashew Butter
Grapefruit
Tomato
Ham
Pepperoni (Applegate farms)
Summer Sausage (Organic Prairie)
Sweet mini peppers
Almonds whole and slivers (raw)
Cashews whole and pieces (raw)
Snap peas
Dehydrated fruits

Dinner:

Monday– Spaghetti squash with ground grass-fed beef and marinara
Tuesday– Beef fajita bowl with a side of Spanish Cauli-rice
Wednesday– Baked chicken legs and asparagus
Thursday– Paleo pizza (meatza) and side salad with balsamic vinegar
Friday– Paleo Chili in the crockpot and a side salad
Saturday– Paleo Chili leftovers and a side salad
Sunday– Grilled chicken thighs with grilled zucchini and squash.

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What is on YOUR meal plan this week? Leave me a comment and share your ideas!

The post Paleo Meal Plan Week 2 appeared first on That Savage Life.

Paleo Meal Plan Week 1

Breakfasts:
Eggs
Sausage
Bacon
Veggies
Ham
Fruit (Limit to two a day)

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Snacks: 
Avocados
Almonds
Cashews
Boiled Eggs
Grapefruit
Guacamole
Nut butters (Almond or cashew)
Veggies (celery, carrot, cucumber, jicama, sweet peppers, bell peppers)

Lunches:
Chicken Legs
Salad with Balsamic Vinaigrette
Vegetables (Canned, fresh, frozen)
Canned Salmon
Pepperoni (Applegate Farms)
Lunchmeat (Applegate Farms)

Dinners: 
Monday- Wild Caught Cod (baked) with super veggie salad and homemade balsamic vinaigrette.
Tuesday- Buffalo chicken lettuce wrap with tomatoes and bell peppers.
Wednesday- Steak, mushrooms, and onions with mashed butternut squash.
Thursday- Zucchini noodle spaghetti with red sauce marinara and chicken sausage.
Friday- Chicken Legs and green beans.
Saturday- Mexican Cauli-Rice with diced chicken and avocado.
Sunday- Grass-fed beef bun-less burgers with asparagus.

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What are YOU eating this week?

The post Paleo Meal Plan Week 1 appeared first on That Savage Life.

These breakfast meals are very basic, but coupled with a fruit or veggie they are a perfect alternative to non-paleo breakfast choices. How do YOU make Paleo work for your family? We want to hear from you! Leave us a comment and tell us your ideas!

The post Breakfast Can Wait! appeared first on That Savage Life.

Paleo French Toast Eggs Ingredients:

Eggs and Cinnamon! That’s it! Just trust me!

Served here with avocado and bacon!

All you do is scramble the eggs with cinnamon!
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The post Paleo French toast eggs! appeared first on That Savage Life.