dairy free option

This Instant Pot Creamy Chicken and Wild Rice Soup is creamy, dreamy, packed full of veggies and fresh herbs, and so easy to make thanks to the Instant Pot. Paleo, Whole30, and Keto options!

Instant Pot Creamy Chicken and Wild Rice Soup

chicken breast

celery ((diced))

carrots ((diced))

onion

wild rice ((uncooked))

tsp dried rosemary ((or 2 tbsp fresh))

tsp dried thyme ((or 2 tbsp fresh))

tsp dried sage ((or 2 tbsp fresh))

bay leaves

tsp sea salt (+ more to taste)

chicken broth

butter oil

garlic (minced)

oz sliced bella mushrooms

parsley ((chopped))

heavy cream, half and half or coconut cream

Begin by adding the chicken breast, chopped veggies, wild rice, herbs, sea salt, and chicken broth into the Instant Pot. Secure the lid and cook on high pressure for 15 minutes.

When you have about 10 minutes left of cook time, cook the mushrooms. Heat a large saute pan to medium high heat. Add the butter or oil, then the garlic. Saute the garlic for one minute, and toss in the sliced mushrooms. Saute for about 5-7 minutes, or until browned and softened. Sprinkle with a bit of sea salt.

Once cook time is complete on the IP, remove the lid. Remove the bay leaf and remove the chicken. Shred the chicken with a fork, then return the shredded chicken to the pot. Stir in cream, half and half, or coconut cream. Add the fresh parsley. Let sit for another 5 minutes.

Pour into individual bowls to serve. Top with garlic mushrooms and additional salt to taste.

For the slow cooker: Toss the chicken breast, chopped veggies, wild rice, herbs, sea salt, and chicken broth into the slow cooker. Cook on low for 6 hours. Cook the mushrooms as mentioned above. Remove the bay leaf. Stir in cream, half and half, or coconut cream. Add the fresh parsley. Let sit for another 5 minutes. Pour into individual bowls to serve. Top with garlic mushrooms and additional salt to taste.

Chicken and Dumplings is the ultimate comfort food! Creamy and so deliciously loaded with fresh herbs. You&#039;ll love the tender dumplings that are low carb, Paleo, Keto, and Whole30 friendly!

Low Carb Chicken and Dumplings

tbsp Avocado oil

lbs boneless skinless chicken thighs

tbsp herbes de provence*

tsp sea salt

garlic

carrots

celery

sage

tbsp sherry vinegar

heavy cream**

almond flour

coconut flour

tsp xanthan gum***

tsp baking powder

tbsp parmesan cheese

tbsp butter**** ((melted))

Heat a large soup pot or dutch oven over medium high heat. Once hot, coat with 1 tbsp oil. Meanwhile, season the chicken thighs with herbes de Provence and sea salt. Place chicken inside the pot. Brown the chicken on both sides for just a few minutes (it&#39;s okay if the chicken is not cooked through). Set the chicken aside, turn the heat down to medium.

Add in remaining oil, then toss in the vegetables: onion, carrots, celery, garlic, and fresh sage. Saute for 4-5 minutes. Pour in the sherry and deglaze the pan using a wooden spoon.

Place the chicken back into the pot. Now pour in the broth. Increase the heat to a boil, then reduce to a simmer. Simmer for 15-20 minutes.

While soup is simmering, make the dumplings. In a medium sized bowl, mix together both flours, xanthan gum, baking powder, parmesan cheese, and salt. Now stir in the egg and butter. Batter will be thick! Continue to mix with a rubber spatula or wooden spoon. Once no dry pockets remain, roll into 1 inch dough balls.

Remove the chicken once cooked and shred with a fork, or fork and knife. Place back into the pot and stir in heavy creamy. Finally, place the dumpling balls into the soup and cover the pot. Let simmer over medium heat for about 12-15 minutes, or until the dumplings have doubled in size.

Serve hot with additional parmesan cheese, salt to taste, and fresh herbs like more sage or thyme.

This gluten free fried chicken recipe uses simple ingredients for perfectly juicy chicken with an unbelievably crispy, seasoned breading. It&#039;s every bit as good as traditional fried chicken but completely gluten free. Easy to make dairy free, too!

Gluten Free Fried Chicken

chicken drumsticks

chicken thighs

oil of choice (for frying)

buttermilk (see Notes)

hot sauce (to taste)

gluten-free all-purpose flour

cornstarch

garlic powder

onion powder

smoked paprika

cayenne pepper

salt

In one bowl, whisk together buttermilk, egg, and hot sauce.

In separate bowl, whisk together  flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, and kosher salt.

In dutch oven or cast-iron skillet, heat approximately 1&quot; of oil to 350° Fahrenheit. Place wire cooling rack over thick layer of paper towels.

One by one, dip each piece of chicken completely in buttermilk mixture, then dredge through flour mixture, fully coating all sides of chicken pieces.

Place 3-4 pieces of chicken in hot oil, but don&#39;t overcrowd the dutch oven or skillet. Cook 15 minutes, turning chicken every 2 minutes, until breading is golden brown and chicken reaches internal temperature of 160-162° Fahrenheit.

Use tongs to transfer fried chicken to wire cooling rack. Chicken will come to temperature as it rests. Repeat until all chicken pieces have been fried. Serve warm.

This Instant Pot Coq Au Vin comes together so easily in the Instant Pot! All you need is 15 minutes of prep time to have this cozy dish on the table. Perfect for a busy weeknight or fancy enough for a Sunday dinner.

Quick 30-Minute Instant Pot Coq Au Vin

bacon ((chopped))

lbs bone in chicken thighs

salt and pepper

garlic ((minced))

oz sliced mushrooms

dry red wine**

tomato paste

thyme

tbsp arrowroot starch or tapioca starch

Select the saute function on the instant pot. Lightly grease with cooking spray or a bit of cooking oil, and toss in the chopped bacon. Cook for 4-5 minutes, or until bacon is crispy to your liking. Remove the bacon, and reserve 1 tbsp of bacon grease into the pan (we&#039;ll use it for the chicken).

Sprinkle the chicken with salt and pepper. Add the chicken to the pot and cook for about 3 minutes per side, or until chicken is lightly browned. Set aside.

If the pot is dry, add in a bit more cooking oil and toss in the onion. Cook for 2-3 minutes, then add the minced garlic. Cook for another minute and select cancel.

Now add in the mushrooms, carrots, and salt. Pour in the wine, and deglaze the Instant Pot. Using a spatula or wooden spoon, scrape off any leftover browned bits. This helps to prevent the burn function. Now add in the chicken broth, tomato paste, fresh thyme, and bay leaves.

Nestle the chicken on top (the bacon will go in later). Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Once the steam is released, remove the lid.

Stir together the arrowroot starch with 2 tbsp of water. Pour inside the mixture to let it thicken. Select the cancel function on the Instant Pot and let it sit for about 10 minutes to rest before serving. Add the bacon back to the pot.

Serve as a thick stew, or over mashed potatoes or mashed cauliflower.

A meal that feels so fancy while being easy to accomplish on a week night!

While not exactly homemade fig newtons these fig bars are an equally delicious treats.

Fig Bars

all purpose flour

brown sugar

old fashioned rolled oats

baking powder

baking soda

cinnamon

butter

figs

vanilla bean (scraped)

sugar

lemons

Combine the trimmed and halved figs with the sugar and lemon juice in a bowl.  Cut and scrape a vanilla bean and add the beans and pod into the fig mixture.  Let it macerate for at least one hour.

Preheat the oven to 350°F.  Line a 9x13&quot; pan with parchment paper so it hangs over the sides.

Combine the flour, oats, cinnamon, baking powder, brown sugar, baking powder, and salt in the bottom of a large bowl.  Pour in the melted butter and mix until completely combined.  Split the dough in half and use the bottom of a measuring cup to spread it out.  Bake for 15-20 minutes or until the edges begin to turn golden.  Remove and let it cool.

In the bottom of a large pot fitted with a candy thermometer, bring the fig mixture to a boil.  Cook until it reaches the jam stage, 220°F.  The figs should be falling apart and a thick consistency.  Remove from the heat and let cool.

Spread the fig mixture on the pre-baked bottom crust and top with the rest of crust topping, pushing it together as tightly as possible.  Bake for 20 minutes then rotate and bake another 20 or until edges are browned.

Remove from the oven and let cool completely before serving.  If you remove it from the pan too early the top crust cracks.   Cut into 16 pieces.

Delicious!  I didn’t have enough figs and no lemons so I added blueberries to make up the difference and limes.  Your recipe is very forgiving (lol) and substitutions were easy.  Looking forward to next year’s fig crop.  This recipe is a keeper.  Thanks for sharing it!

This recipe is incredible. I made it after receiving 13lbs of fresh figs from a neighbor. I was originally looking for a homemade fig newton recipe when I came across this gem, and boy am I glad I made this instead! I'm a bit of an oat fanatic as it is, and add that amazing zingy fig jam... Oh man! It's just amazing!! My figs weren't quite as ripe and sweet as they should have been, so I did have to add a bit more sugar, but that's just the way it goes when working with nature - you adjust as needed. I also feel this crust will lend itself to just about any fruity filling and am excited to make it again trying raspberry, blueberry, peach, apple filling... 
Anyhoo, thank you SO much for this awesome recipe!!

This Mexican Ground Beef Casserole (aka Mexican Lasagna) is a family-favorite that&#39;s easy to make and great for meal prep. It&#39;s gluten-free, macro-friendly, and easily made dairy-free or vegan. Just use vegan cheddar and meatless crumbles or black beans!

Mexican Ground Beef Casserole

93% beef (or meatless crumbles)

taco seasoning

corn tortillas

can fat-free refried beans

chili powder

cumin

garlic powder (optional)

sweet corn, canned

green chilies (optional)

fresh cilantro, chopped (optional)

fl. oz. can red enchilada sauce

shredded Mexican or cheddar cheese (can use dairy-free)

Preheat oven to 350 degrees F.

Grease&amp;nbsp;a 9″x13″ (2-quart) casserole dish with olive oil or use olive oil cooking spray.

Cover the bottom of casserole dish with&amp;nbsp;six corn tortillas, slightly overlapping. You will use the other six for the second layer.

Heat beans in a microwave-safe bowl for 30 seconds and stir to make them easier to spread. Spread&amp;nbsp;half the can of fat free refried beans&amp;nbsp;over the tortillas using a rubber spatula or spoon. 

Brown ground beef in a skillet and season with&amp;nbsp;taco seasoning. Spread&amp;nbsp;half the ground beef&amp;nbsp;over refried beans in casserole dish.

Sauté onion and peppers in the same skillet over medium heat with chili powder, garlic powder and ground cumin for 3-4 minutes until tender.

Add sweet corn, cilantro (optional), and green chiles&amp;nbsp;(optional), cooking another 2-3&amp;nbsp;minutes.

Spread&amp;nbsp;half the vegetable mixture&amp;nbsp;over refried beans in casserole dish, then top with&amp;nbsp;half a cup of red enchilada sauce.

Sprinkle&amp;nbsp;three-quarters cup of shredded cheddar cheese&amp;nbsp;over top

Repeat exact same layers again with six corn tortillas, the second half of the refried beans, the second half of the beef, the second half of the veggies, another half cup of enchilada sauce, then another three-quarters cup of cheese.&amp;nbsp;

Bake in preheated oven for 30 minutes or until cheese is melted and casserole is heated through.

Cut into 6-8 equal portions, depending on your needs.

For meal prep, divide portions into airtight containers and keep in the fridge up to one week, or the freezer up to one month.

This EASY MICROWAVE LEMON MUG CAKE WITH LEMON GLAZE is a quick and delightful single-serving dessert that combines the refreshing taste of lemon with the convenience of microwave cooking. Perfect for satisfying a sweet craving in just minutes, this moist and tangy cake is topped with a zesty lemon glaze for an extra burst of flavor.

Easy Microwave Lemon Mug Cake with Lemon Glaze Recipe

Tablespoons all-purpose flour

Tablespoons sugar

lemon juice

milk (almond milk used for dairy-free option)

Tablespoons vegetable oil

vanilla extract

lemon zest

lemon curd

Tablespoons confectioner’s sugar

Mix Dry Ingredients

In a very large mug, combine 4 tablespoons of all-purpose flour, 2 tablespoons of sugar, 1/4 teaspoon baking powder, and 1/8 teaspoon salt. Stir to mix evenly.

Combine Wet Ingredients

In a small bowl, whisk together 1 tablespoon lemon juice, 1/4 cup milk (or almond milk for dairy-free), 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1/4 teaspoon lemon zest, and 2 teaspoons lemon curd until fully blended.

Mix Batter

Pour the wet ingredient mixture into the mug with the dry ingredients. Whisk everything together until the batter is smooth and there are no lumps.

Microwave Cake

Place the mug in the microwave and cook on high for 2 minutes and 15 seconds, or until the cake has risen and is set in the middle.

Prepare Glaze

While the cake is microwaving, whisk together 2 tablespoons confectioner&#8217;s sugar with 1/2 teaspoon lemon juice in a small bowl to create a smooth lemon glaze.

Apply Glaze

Carefully remove the mug from the microwave—use oven mitts if needed as it will be hot. Drizzle the lemon glaze over the top of the warm cake.

Serve and Enjoy

Enjoy the cake straight from the mug yourself or share it with someone special.

These Lemon Drizzle Cupcakes are a delightful gluten-free treat combining a moist lemon-infused cupcake base with a tangy lemon buttercream frosting and a vibrant lemon glaze drizzle. Perfect for any occasion, these cupcakes balance sweet and tart flavors with a soft crumb, topped with a decorative and flavorful glaze.

Lemon Drizzle Cupcakes with Lemon Buttercream Frosting Recipe

multipurpose gluten free flour (with xanthan gum)

unsalted butter

sour cream

vegetable oil

lemon juice (about 1 medium lemon)

lemon zest (from about 2 medium lemons)

milk

confectioners’ sugar

lemon juice (about 1.5 medium lemons)

lemon

water, room temperature (adjust as needed)

lemon juice (from

water, room temperature

turmeric (optional, for color)

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (177°C) and line a 12-cup regular size cupcake pan with cupcake liners. Set aside for easy access during batter filling.

Prepare Lemons

Wash and dry all 6 lemons. Zest 3 lemons and cover the zest tightly with plastic wrap to prevent drying out. Then cut 3 lemons in half, juice them carefully removing all seeds, aiming for about 6 tablespoons of juice. Juice an additional lemon if needed.

In a large bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Set aside.

Make Cornstarch Slurry

In a small bowl, mix 4 heaping tablespoons of cornstarch with 6 tablespoons water until smooth and watery, though it will initially feel thick and tacky.

Cream Butter and Sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter and 1 cup sugar on medium speed for 2-3 minutes until soft and creamy.

Incorporate Wet Ingredients

Slowly add the cornstarch water mixture to the creamed butter and sugar. Then mix in sour cream, vanilla extract, vegetable oil, lemon juice, and lemon zest on low speed. The mixture will look pale yellow and slightly chunky—this is normal.

Add Dry Ingredients

Gradually mix in the flour mixture a little at a time, on low speed, ensuring everything is just combined.

Add Milk

Slowly pour the 1/2 cup milk into the batter while mixing on low speed. Stop mixing as soon as combined and scrape the sides with a spatula to avoid overmixing. The batter should be thin.

Fill Cupcake Liners

Using an ice cream scoop, fill each cupcake liner about three-quarters full. Smooth the tops with a small knife. The batter should make about 14 cupcakes. Avoid overfilling to prevent uneven baking and spillover.

Bake Cupcakes

Place the cupcakes in the preheated oven and bake at 350°F for 24 minutes or until the tops are golden brown, spring back lightly to the touch, or a toothpick inserted comes out clean. Let cool nearly completely in the pan before removing.

Prepare Lemon Buttercream Frosting

Beat the 3/4 cup unsalted butter in a large bowl with an electric or hand mixer until smooth and creamy, about 2 minutes.

Add Frosting Ingredients

On very low speed, slowly add the confectioners&#8217; sugar, vanilla extract, lemon juice, and lemon zest. Beat until combined.

Adjust Consistency

While mixing, slowly add the water a tablespoon at a time until the frosting is soft enough to pipe but still holds its shape. You may not need all the water.

Top 8 dairy free option recipes from across the web

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Easy Microwave Lemon Mug Cake with ...

Lemon Drizzle Cupcakes with Lemon B...

Top 8 dairy free option recipes from across the web

The most viewed dairy free option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Creamy Chicken and Wild...

Low Carb Chicken and Dumplings

Gluten Free Fried Chicken

Quick 30-Minute Instant Pot Coq Au ...

Fig Bars

Mexican Ground Beef Casserole

Easy Microwave Lemon Mug Cake with ...

Lemon Drizzle Cupcakes with Lemon B...

The most viewed dairy free option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine