Low-Carb Lasagna Soup: A Comforting Bowl of Healthy Indulgence
If you’re anything like me, you have a soft spot for lasagna—layered, cheesy, saucy perfection that feels like a warm hug on a chilly day. But let’s be honest, traditional lasagna isn’t exactly a weeknight go-to or aligned with most New Year health goals. That’s where my Low-Carb Lasagna Soup comes in—a dish that captures all the cozy, savory flavors of lasagna in a single, wholesome bowl.
This recipe was born on a busy weeknight when I craved comfort food without the heavy carbs. With kids running around and a to-do list longer than my arm, I decided to experiment with a “deconstructed” lasagna. The result? A hearty, flavorful soup that’s just as satisfying as the real thing but much easier to prepare and healthier for the whole family.
Even better, this recipe is versatile! You can tweak it to fit paleo, dairy-free, or Whole30 needs without sacrificing that classic lasagna taste. The secret weapon? A dollop of almond ricotta on top—it’s a creamy, tangy dream that ties everything together.
So, grab a pot, and let’s dive into this easy-to-make, soul-warming dish that’s perfect for chilly January nights or meal prepping for a busy week!
Low-Carb Lasagna Soup Recipe
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 10
Calories: 301 kcal
Ingredients
2 tbsp avocado oil (or oil of choice)
1 lb ground beef (organic, grass-fed preferred)
1 lb breakfast sausage (regular or hot)
4 cloves garlic, minced
28 oz diced tomatoes (with juice)
6 oz tomato paste
1 tsp dried oregano
1-2 tbsp dried basil (to taste)
¼ cup dried parsley
½-1 tsp sea salt (to taste)
¼ tsp ground black pepper
32 oz beef broth (or chicken broth)
1 medium zucchini, sliced thinly
1 tsp balsamic vinegar
Almond ricotta, see recipe below)
Instructions
Sauté the Base
Heat oil in a large pot over medium-high heat. Add ground beef, sausage, and minced garlic, cooking until browned. Break up the meat with a wooden spoon, then drain excess fat if desired.Simmer the Soup
Stir in diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and broth. Bring to a boil.Add the Zucchini
Chop zucchini into thin slices and add to the boiling soup. Cook for 3-5 minutes, until tender.Finish with Flavor
Stir in balsamic vinegar and adjust seasonings to taste. For a richer flavor, add more salt or basil.Top and Serve
Ladle soup into bowls and top with a dollop of almond ricotta or mix it in for a cheesy texture. Enjoy immediately!
Almond Ricotta Recipe
Ingredients:
2 cups slivered blanched almonds
2-3 tsp nutritional yeast
2 tbsp lemon juice
½-¾ tsp sea salt
1 dash garlic powder
¾-1 cup water
Instructions:
Add all ingredients to a high-speed blender, starting with ¾ cup water and ½ tsp salt. Blend until smooth and creamy, about 2 minutes.
Adjust flavors as needed, adding more salt, nutritional yeast, or lemon juice.
Use immediately or refrigerate for up to 7 days.
Don’t skip the balsamic vinegar! It adds depth and balances the flavors.
Whether you're meal-prepping or cozying up for family dinner, this Low-Carb Lasagna Soup delivers all the flavor and none of the fuss. Plus, it’s proof that healthy eating doesn’t mean sacrificing the meals you love. Enjoy!
Whole30 Lettuce Wraps (PF Chang's Inspired)
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Serves: 4
When I was a teenager, my family always looked forward to our Saturday nights at PF Chang's. It became a bit of a ritual for us—the buzz of the restaurant, the clinking of chopsticks, and, of course, the incredible food. The lettuce wraps were always a favorite. Something about that savory, crunchy, and refreshing bite made them the highlight of every meal.
Fast forward to today, I’m all about recreating those nostalgic dishes but with a healthy twist. As a family focused on wholesome, allergen-friendly meals, this Whole30 version of PF Chang’s lettuce wraps is a winner. It’s Paleo, gluten-free, and dairy-free, and you’d never guess it’s “healthy” because it’s just that delicious.
And the best part? It’s a hands-on meal the kids love assembling themselves. We treat it like taco night, but with a lighter, Asian-inspired vibe. Whether you’re serving this as a quick family dinner or as a crowd-pleasing appetizer, these lettuce wraps will steal the show!
Ingredients
For the Lettuce Wraps:
1/4 cup coconut aminos
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
1 tablespoon almond butter
2 teaspoons freshly grated ginger
1 tablespoon compliant hot sauce (optional)
1 tablespoon olive oil
1/2 of one yellow onion, diced
1 cup baby bella mushrooms, minced
3 cloves garlic, minced
1 pound ground pork or chicken
1/2 cup shredded carrots
Salt and black pepper, to taste
1 8-ounce can diced water chestnuts, drained
3 green onions, thinly sliced (reserve 1 tablespoon for sauce)
1 head bibb lettuce, leaves gently removed
For the Sauce:
1/4 cup coconut aminos
1 1/2 teaspoons sesame oil
1 teaspoon rice wine vinegar
Compliant hot sauce, to taste (optional)
1 tablespoon reserved green onions
Salt, to taste
Suggested Garnishes (Optional):
Sesame seeds
Thinly sliced green onions
Instructions
1. Prepare the Sauce:
In a small bowl, whisk together the coconut aminos, sesame oil, rice wine vinegar, almond butter, grated ginger, and hot sauce. Whisk until smooth and set aside.
2. Cook the Filling:
Heat a large skillet over medium heat and add olive oil. Swirl to coat the pan evenly.
Add the diced onion and cook for 3 minutes until softened. Then, add the minced mushrooms and cook for another 3 minutes until the onion is translucent.
Stir in garlic and cook for 30 seconds until fragrant.
Add ground pork or chicken to the skillet. Cook, crumbling with a spatula, until browned.
Mix in shredded carrots and cook for about 3 minutes until softened.
3. Combine Flavors:
Pour the prepared sauce mixture into the skillet. Stir until everything is evenly coated. Add water chestnuts and green onions, cooking for 3-4 more minutes. Season with salt and black pepper to taste, then remove from heat.
4. Assemble and Serve:
Spoon 3-4 tablespoons of the pork mixture into each lettuce leaf. Garnish with sesame seeds and green onions if desired. Serve immediately with extra sauce on the side for dipping.
Why You’ll Love These Lettuce Wraps
They’re quick to make, adaptable to your favorite proteins, and perfect for busy weeknights. Plus, you can customize the spice level and toppings to your heart's desire.
So next time you’re craving takeout, give this recipe a go. I promise, your family will be asking for these again and again—just like mine does!
What’s your favorite restaurant-inspired dish to recreate at home? Let me know in the comments!
A Healthier Take on Santa's Favorite Treats
Growing up, the magic of Christmas Eve always came with two special traditions in our house: leaving cookies for Santa and sharing a warm glass of eggnog while we decorated the tree. I can still picture my mom in her festive apron, teaching me how to carefully separate egg yolks for her famous eggnog, and the way the whole house would fill with the aroma of chocolate cookies baking in the oven.
As the years passed and I started my own family, I wanted to keep these cherished traditions alive but with a modern, healthier twist. After all, even Santa needs to watch his sugar intake these days! Through lots of trial and error (and many taste tests from my willing family), I've perfected these paleo versions of our favorite holiday treats that taste just as magical as the originals.
## Santa's New Favorite: Paleo Chocolate Crinkle Cookies
These fudgy, rich chocolate crinkles look just like they've been dusted with fresh snow. The best part? They're made with wholesome ingredients like almond flour and natural sweeteners, so you can feel good about leaving them for the big guy in red.
### Ingredients
For the Cookies:
- 1 1/4 cups almond flour
- 1/4 cup raw cacao powder
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons avocado oil
- 1 egg
For the Maple Powdered Sugar Coating:
- 2 tablespoons powdered maple sugar
- 1.5 tablespoons arrowroot powder
### Instructions
1. In a mixing bowl, combine almond flour, coconut sugar, cacao powder, salt, baking soda, and baking powder.
2. Add eggs, vanilla, maple syrup, and oil, stirring until a dough forms. Let rest for 10 minutes at room temperature.
3. Preheat oven to 350°F.
4. Make the coating by grinding maple sugar in a coffee grinder until powdered. Mix with arrowroot powder.
5. Using a 1.5 tablespoon cookie scoop, form dough balls and coat generously in the powdered mixture.
6. Place on a parchment-lined baking sheet and bake for 10-12 minutes.
7. Cool completely on the pan before storing.
## Grandma's Eggnog Gets a Makeover
This dairy-free version of our family eggnog recipe still has all the creamy richness and warm spices of the original, but with a lighter, cleaner ingredient list. It's become our new Christmas Eve tradition, and honestly, I think it's even better than the original!
### Ingredients
- 2 cups unsweetened nut milk
- 2 cups coconut cream or coconut milk
- 1 cinnamon stick
- 1 teaspoon freshly grated nutmeg, plus more for garnish
- 6 egg yolks
- 1/2-3/4 cup maple syrup
- 2 teaspoons vanilla extract
- Optional: 1/2-1 cup dark rum or bourbon
### Instructions
1. In a medium saucepan, combine nut milk, coconut cream, cinnamon stick, and nutmeg. Simmer for 8-10 minutes to infuse the flavors. Remove from heat.
2. In a large bowl, whisk egg yolks and maple syrup until light and fluffy.
3. Gradually temper the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return everything to the saucepan and cook over medium-low heat for 8-10 minutes, or until the mixture reaches 160°F and coats the back of a wooden spoon.
5. Strain into a clean bowl and stir in vanilla and optional liquor.
6. Chill for at least 6 hours. Before serving, stir well and thin with additional nut milk if needed.
## A Note from the Kitchen
These recipes prove that you don't have to give up holiday traditions to embrace a healthier lifestyle. My kids now help make these treats just like I used to help my mom, and the joy on their faces when they leave the cookies for Santa is just as bright. Plus, I have a feeling Santa appreciates the more nutritious fuel for his long night of deliveries!
Store your cookies in an airtight container for up to 5 days (though they rarely last that long in our house!), and the eggnog will keep well in the refrigerator for up to a week. Happy baking, and may your holidays be filled with the warmth of tradition and the joy of creating new memories!
Comfort in a Bowl: A Cozy Tomato Soup for Chilly Autumn Evenings
There's something magical about a bowl of hot tomato soup that can instantly transport you back to childhood memories and wrap you in warmth. For me, this gluten-free and dairy-free tomato soup has become a cherished recipe that reminds me of those perfect autumn evenings when the wind whispers through changing leaves and the first hints of winter start to peek around the corner.
I first discovered the beauty of this recipe during a particularly challenging week. Work had been overwhelming, and I was feeling run down and exhausted. One crisp Saturday afternoon, after a long hike that left me both peaceful and weary, I came home craving something comforting yet light. That's when this tomato soup became my culinary savior.
The beauty of this recipe lies in its simplicity and versatility. It's creamy without dairy, rich without being heavy, and packed with vegetables that make it both nutritious and delicious. The coconut milk adds a subtle sweetness and incredible smoothness that makes you forget you're eating something that's actually good for you.
Gluten Free and Dairy Free Tomato Soup
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
2 garlic cloves, minced
1 (15-ounce) can of chopped tomatoes
2 cups vegetable broth
Handful of fresh basil
1 (13.5-ounce) can of coconut milk
Salt and pepper to taste
Instructions
Sauté the Vegetables: Heat olive oil in a Dutch oven over medium-low heat. Add onions, celery, and carrots. Sauté for 5-6 minutes until softened and onions are translucent.
Add Garlic: Toss in minced garlic and continue sautéing for another minute, allowing the aromatics to release their fragrant oils.
Simmer the Base: Add tomatoes, vegetable broth, and fresh basil. Bring to a rapid boil, then reduce heat, cover, and simmer for 20 minutes. This allows the flavors to meld beautifully.
Cream It Up: Remove the lid and slowly stir in the coconut milk. Use an immersion blender to puree the soup until it's smooth and creamy. No immersion blender? No problem! Carefully transfer to a standard blender, working in batches if needed.
Final Touch: Return the soup to the pan, heat through for 5 minutes, and season with salt and pepper to taste.
Storage Tips
Refrigerating: Store in an airtight container for 4-5 days.
Freezing: To prevent separation, freeze the soup without coconut milk. Add the coconut cream when reheating. Defrost in the refrigerator and reheat on the stove or in the microwave.
Nutrition Information
Calories: 301 kcal
Carbohydrates: 13g
Protein: 3g
Fat: 28g
This soup is more than just a recipe—it's a reminder that sometimes, the simplest meals can be the most comforting. Whether you're looking for a quick weeknight dinner or a soul-warming dish on a chilly day, this gluten-free and dairy-free tomato soup has got you covered.
Pro tip: Pair it with a slice of gluten-free toast or a handful of your favorite crackers for a complete meal that feels like a warm hug.
Bon appétit!
Mindfulness for a Busy Holiday Season: 5-Minute Reset for Calm
The holiday season is here, and if you’re anything like us, life feels like a non-stop blur. Between holiday prep, school events, family gatherings, and work, it’s easy to lose sight of the joy this season is supposed to bring.
Our family knows this all too well. The holidays are supposed to feel magical, but some days, it’s hard to catch our breath amidst the hustle and bustle. That’s why we’ve made it a priority to focus on mindfulness—even if it’s just for a few minutes each day.
Mindfulness isn’t about emptying your mind of all thoughts (who has time for that?)—it’s about being present, finding calm in the chaos, and appreciating the little moments.
4 Simple Tips to Stay Grounded
Here are a few easy ways we’ve found to stay centered during this busy season:
Start the Day with Intention
Before jumping into your to-do list, take a moment to set an intention. Ask yourself: What’s one thing I want to focus on today? It could be staying patient, finding joy, or simply breathing.Take Mini Pauses
Throughout the day, pause for 30 seconds to take a few deep breaths. These moments of stillness can help you reset and recharge.Create Tech-Free Zones
We’ve started making family dinners tech-free. No phones, no distractions—just time to connect and enjoy each other’s company.Use a Quick Breathing Exercise
When stress starts to build, try the 4-7-8 Breathing Technique:Inhale for 4 seconds.
Hold for 7 seconds.
Exhale for 8 seconds.
Repeat 3–5 times for an instant sense of calm.
Try This 5-Minute Meditation
If you’re ready to take a deeper pause, here’s a simple meditation you can try right now.
5-Minute Guided Meditation for Calm and Grounding
Find a quiet, comfortable spot where you can sit or lie down. Close your eyes, and let’s begin.
Center Yourself: Take three deep breaths. Inhale through your nose… and exhale slowly through your mouth. Feel your body begin to settle.
Body Awareness: Scan your body from head to toe, releasing tension as you go. Let your shoulders drop, unclench your jaw, and let your hands rest.
Focus on Your Breath: Breathe deeply in for 4 counts, hold for 4 counts, and exhale slowly for 6 counts. Repeat several times.
Visualize Calm: Picture a serene place—a forest, a beach, or a cozy fire. Imagine any stress melting away.
Closing and Gratitude: Wiggle your fingers and toes, open your eyes, and thank yourself for taking this time to reset.
The holidays don’t have to feel like a race. Even just a few moments of mindfulness can help you savor the magic of the season.
How are you staying grounded this holiday season? Let us know in the comments, or share your journey with us on social media using the hashtag #MindfulHolidays.
Wishing you calm, joy, and presence,
Matthew Lamb
Prepped AZ
Holiday Ginger Cookies with AIP Vanilla Frosting: A Family Tradition
As the holiday season draws near, there's something magical about gathering with family, baking, and filling the house with the scent of delicious treats. This year, we decided to embrace a new twist on an old classic with a batch of Soft and Chewy Healthy Ginger Cookies topped with AIP Vanilla Frosting. The combination of warm spices and creamy frosting brings a festive cheer to our kitchen, and these treats are perfect for everyone—even those following specialized diets like Paleo or AIP.
The Tradition of Cookie Making
Growing up, our family always looked forward to baking together. Whether it was classic sugar cookies or gingerbread men, the kitchen became a cozy haven where we could bond, laugh, and share stories. I remember how my grandmother would always say, “The best part of the holidays is the time spent with loved ones, and a little sweetness never hurts either.”
As our own family grows and our kids begin to embrace their own traditions, we’ve made it a point to keep the spirit of family baking alive—while making sure the recipes work for all of us. Our youngest, who has special needs, often struggles with certain ingredients, so we’ve learned to adapt favorite recipes to fit dietary restrictions, all while keeping them just as delicious. These Soft and Chewy Healthy Ginger Cookies are one such example, and they’ve quickly become a family favorite.
The cookies themselves are soft, with the perfect balance of warm ginger, cinnamon, and nutmeg, while the AIP Vanilla Frosting gives them a smooth, creamy finish—without any dairy or refined sugars. It’s a delightful pairing that brings a little extra holiday cheer to each bite.
Recipe: Soft and Chewy Healthy Ginger Cookies
Ingredients:
2 ⅔ cups (286g) blanched almond flour
½ cup (68g) unrefined coconut sugar
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon fine Himalayan salt
6 tablespoons (80g) pastured butter, coconut butter, or coconut oil
3 tablespoons (57g) raw honey, or maple syrup
2 tablespoons (26g) water
1 egg, room temperature
Instructions:
In a large bowl, mix together the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, whisk together the butter, honey, and water. Then whisk in the egg until fully combined.
Gently mix the dry and wet ingredients together. Be careful not to overmix.
Cover the dough and freeze for 40 minutes to 1 hour, or until it’s easy to handle.
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Roll the chilled dough into 1 ½-tablespoon balls and place them 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.
Bake for 10 minutes or until the edges and bottom start to turn golden brown.
Cool on a wire rack and set aside.
Recipe: AIP Vanilla Frosting
Ingredients:
1 cup Palm Oil Shortening
2 tablespoons Coconut Cream
¼ cup Arrowroot Flour (or tapioca flour)
¼ cup Honey (or Maple Syrup for Vegan)
½ teaspoon Vanilla Powder (or 1 teaspoon Vanilla Extract for Paleo)
Pinch of Salt
Instructions:
Combine all ingredients in a medium-sized bowl.
Using a handheld mixer, beat the mixture until smooth and creamy.
Store in the fridge if not using immediately. If it hardens, let it return to room temperature or soften it using the mixer.
Creating Lasting Memories
This recipe is more than just a treat—it’s a chance to create lasting memories with our loved ones. Every year, as we gather around the kitchen table, we pass down these little moments of joy. We’re not just baking cookies—we’re baking memories that will be cherished for years to come.
So, this holiday season, whether you’re continuing old family traditions or creating new ones, make these Soft and Chewy Healthy Ginger Cookies with AIP Vanilla Frosting a part of your celebrations. They’re sure to bring smiles to your loved ones’ faces and add a little extra sweetness to your holiday season.
Wishing you all a happy and healthy holiday season filled with love, laughter, and lots of cookies!
Fall Family Traditions: A Festive Autumn Punch That Brings Us Together
As the crisp air rolls in and the leaves start to turn, our family leans into the cozy traditions that make autumn so magical. One of my favorite ways to celebrate the season is by making Fall Punch—a simple yet festive drink that has been a part of my life since I was a child. Not only is it delicious, but it’s also a Paleo and Whole30-friendly option for gatherings.
The Story Behind the Recipe
Fall Punch has been a part of my life for as long as I can remember. When I was a child, it was a staple at family gatherings, and I loved helping mix the ingredients, feeling like I had an important role in creating something special. Back then, my favorite part was sneaking a taste as I stirred the pumpkin puree into the apple juice—it was my little reward for “helping.”
As I grew older, the recipe became my go-to contribution for fall potlucks, holiday parties, and even quiet nights with friends. Now, every time I make it, I’m reminded of those moments—the laughter in the kitchen, the warmth of family, and the excitement of sharing something I helped create. Over the years, I’ve made small tweaks to fit our family’s lifestyle, but the heart of the recipe has stayed the same: a delicious blend of autumn flavors that brings people together.
Fall Punch Recipe (Whole30, Paleo)
This EASY punch takes only 5 ingredients and 5 minutes to make! Delicious with no added sugar.
Ingredients
2 cups canned pureed pumpkin (a 15 oz can works close enough here)
4 cups orange juice
4 ½ cups apple juice concentrate, thawed (equivalent of 3 12 oz cans)
4 ½ cups orange or tangerine sparkling water (equivalent of 3 12 oz cans)
2 teaspoons pumpkin pie spice
Optional garnishes: cinnamon sticks, orange slices, apple slices
Instructions
Whisk together all the ingredients in a large pitcher or punch bowl.
Serve chilled or warm!
Notes
Feel free to customize the garnishes! Add fun shapes to your apple slices or freeze cinnamon sticks into ice cubes for an extra festive flair.
Check the ingredient descriptions for any substitutions or recommendations.
Nutrition Information
Calories: 142 kcal
Carbohydrates: 34g
Protein: 1g
Fat: 0.3g
Sodium: 22mg
Fiber: 1g
Sugar: 29g
What Makes This Recipe Special?
Quick and Simple: With just five ingredients and no complicated steps, it’s easy enough to whip up for a gathering or a relaxing evening.
Festive and Nutritious: The natural sweetness of apple and orange juice pairs beautifully with pumpkin puree and pumpkin pie spice, delivering all the autumn flavors we love without any guilt.
Versatile: You can serve it chilled for sunny fall afternoons or warm it up for those cozy evenings around the firepit.
A Festive Serving Touch
Garnishing the punch is half the fun! I like adding cinnamon sticks, fresh orange slices, or apple slices for a seasonal flair. Sometimes I freeze small apple chunks into ice cubes for an extra special touch that guests love.
When I Serve It
This Fall Punch is a must-have at family movie nights, holiday dinners, and even quiet fall evenings at home. Every time I make it, I feel like I’m continuing a tradition that connects my past with the present—and that’s what makes it truly special.
Whether you're hosting a big autumn party or simply looking for a way to bring a little seasonal joy to your weeknight routine, this Fall Punch is the perfect choice. It’s a little sip of autumn in every glass, and for me, it’s a tradition that has grown with me—one cup at a time.
Let me know if you try it! What are your favorite ways to celebrate fall?
The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)
The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)
Looking for the perfect appetizer to wow your guests this holiday season? These Sausage Stuffed Mushrooms are creamy, savory, and bursting with flavor! Whether you're hosting Thanksgiving, a cozy dinner party, or just want a snack that feels fancy, this recipe will be your new go-to. Plus, it features a dairy-free homemade almond ricotta that takes these stuffed mushrooms to the next level. Let’s dive in!
Why You'll Love These Sausage-Stuffed Mushrooms
Perfect Holiday Starter: These bite-sized treats are packed with juicy sausage, aromatic herbs, and creamy almond ricotta.
Versatile: Swap out the type of mushrooms or sausage to suit your taste.
Diet-Friendly: Dairy-free, gluten-free, and packed with wholesome ingredients.
Ingredients
For the Mushrooms:
16 oz Italian sausage (mild, medium, or spicy)
3 tbsp olive oil
15-18 large white mushrooms (or crimini/baby bella mushrooms)
2 cloves minced garlic
3 large sage leaves, finely chopped (plus extra for garnish)
1 tsp Italian seasoning
½ tsp sea salt
4 oz almond ricotta (recipe below)
¼ cup almond flour
2 tsp fresh parsley, chopped
For the Almond Ricotta:
2 cups slivered blanched almonds
2-3 tsp nutritional yeast
2 tbsp lemon juice
½ - ¾ tsp sea salt
1 dash garlic powder
¾ - 1 cup water
Optional: 2-3 tbsp fresh basil, oregano, or parsley
Instructions
Prepare the Mushrooms
Preheat the oven to 350°F.
Remove the stems from the mushrooms, scooping out the insides carefully to create a hollow cap. Finely chop the stems and set aside.
Toss the mushroom caps in olive oil and arrange them hollow-side up on a baking sheet.
Make the Filling
Heat a skillet over medium heat and cook the sausage, breaking it into small pieces, until browned (about 5-7 minutes).
Add the chopped mushroom stems, garlic, sage, Italian seasoning, and salt. Sauté for 2-3 minutes until softened.
Stir in almond ricotta until the mixture is creamy. Remove from heat.
Mix in almond flour and parsley to thicken the filling.
Stuff & Bake
Generously fill each mushroom cap with the sausage mixture.
Bake for 30 minutes, or until golden and crispy on top.
Garnish with fresh sage leaves and serve warm.
How to Make Almond Ricotta
Add almonds, nutritional yeast, lemon juice, sea salt, garlic powder, and water (start with ¾ cup) to a high-speed blender. Blend until smooth.
Adjust the flavor with more salt, yeast, or lemon juice as needed.
For a firmer texture, refrigerate in a cheesecloth-lined strainer for up to 3 days.
Pro Tips
Mushroom Choices: White button mushrooms are great, but crimini or baby bella mushrooms add an earthy flavor.
Cheese Options: If dairy isn’t an issue, feel free to mix in some grated Parmesan or mozzarella for extra richness.
Storage: Leftovers? Store them in an airtight container for 3-4 days. Reheat in an air fryer for a crispy finish!
Make It Your Holiday Hero
These sausage-stuffed mushrooms are a crowd-pleaser, whether you're prepping a holiday menu or adding flair to a casual dinner. The homemade almond ricotta brings a creamy, cheesy touch without the dairy—making it perfect for everyone at the table.
Serve these alongside a glass of wine and watch them disappear! Your guests won’t stop asking for the recipe, but don’t worry—you can tell them it’s your little secret (or share this post!).
Deliciously Savory Paleo Spinach & Artichoke Quiche with a Grain-Free Crust
Hosting brunch, treating your family, or just in the mood for something special? This Paleo-friendly spinach and artichoke quiche combines a flavorful, herb-infused crust with a savory, dairy-free filling that’s guaranteed to impress. Plus, it’s grain-free, gluten-free, and easy to make, making it perfect for both weekday meals and weekend gatherings.
The Crust: A Grain-Free, Herb-Infused Base
This versatile Paleo quiche crust is the perfect base for all kinds of savory pies, especially quiche. Made with a mix of almond flour and tapioca starch, it’s light yet sturdy and brings a touch of garlic and herbs to each bite.
Ingredients for the Crust:
1 1/4 cups Blanched Almond Flour
2/3 cup Tapioca Starch
1 Tbsp Garlic & Herb Seasoning (or 1 tsp each garlic powder, onion powder, oregano, salt, and pepper)
2 Eggs
1 Tbsp Coconut Oil, melted
Instructions for the Crust:
Preheat the oven to 325°F.
In a medium mixing bowl, combine the almond flour, tapioca starch, and spices.
Whisk the eggs until frothy, then add them to the flour mixture. Mix in the melted coconut oil, kneading the dough to create a smooth texture.
Press the dough evenly into a 9-inch pie pan, forming a thin, even layer.
Bake for 15 minutes, then let the crust cool slightly while preparing the filling.
The Filling: Spinach, Artichoke, and Mushroom Delight
This filling is packed with sautéed spinach, artichokes, and mushrooms, all blended with eggs and coconut cream for a luscious, dairy-free quiche filling.
Ingredients for the Filling:
1 Tbsp Ghee
1 Shallot, diced
6 oz Artichoke Hearts
1 cup White Mushrooms, sliced
1 tsp Garlic Powder
1/2 tsp Dried Thyme
Salt and Pepper to taste
1 cup Baby Spinach, loosely packed
6 Eggs
1/4 cup Coconut Cream
Instructions for the Filling:
Preheat the oven to 350°F.
Heat the ghee in a skillet over medium heat. Add the shallot, cooking until translucent, about 3 minutes.
Add artichokes, mushrooms, garlic powder, thyme, salt, and pepper, sautéing until slightly browned.
Toss in the spinach and cook until wilted, about 30 seconds. Set aside to cool slightly.
Whisk eggs in a large bowl until frothy. Add coconut cream, blending until smooth. Stir in the vegetable mixture.
Pour the filling into the prepared crust, and bake for 30-35 minutes until set.
This quiche is a celebration of flavors, perfect for a cozy weekend breakfast or brunch. Enjoy a slice of this Paleo-friendly creation and savor the taste of elegance with every bite!
Slow-Cooked Comfort: Dairy-Free French Onion Chicken & Orzo Delight! 🍲🧄🍁
Here’s a dairy-free twist on Slow Cooker Creamy French Onion Chicken and Orzo that’s rich, savory, and cozy for a cool fall evening. This recipe uses coconut milk and nutritional yeast to create a creamy sauce that brings all the flavors together while keeping it free from dairy. Simple, flavorful, and perfect for a warm, comforting meal!
Dairy-Free Slow Cooker Creamy French Onion Chicken and Orzo
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6
Calories Per Serving: 679 (approximate)
Ingredients:
3-4 yellow onions, thinly sliced
6 tbsp dairy-free butter (or coconut oil)
1 1/2 lbs boneless chicken breasts or thighs
2 tbsp fresh thyme leaves
2 tbsp chopped fresh sage
Salt and black pepper, to taste
3 cloves garlic, chopped
1 cup dry white wine (or extra chicken broth for a non-alcoholic version)
1 cup chicken or vegetable broth
2 cups sliced mushrooms
2 cups dry orzo pasta
1/2 cup full-fat coconut milk (canned)
1/2 cup nutritional yeast (for a cheesy, dairy-free flavor)
Instructions:
For the Slow Cooker:
Layer Ingredients in the Slow Cooker
In the bowl of your slow cooker, layer the sliced onions and 3 tablespoons of the dairy-free butter. Place the chicken on top and season with fresh thyme, sage, garlic, salt, and pepper. Pour over the wine (or extra broth) and the chicken broth. Add the mushrooms.Cook the Base
Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is tender and cooked through.Prepare the Orzo
Once the chicken is done, remove it from the slow cooker along with most of the onions, and place them on a baking sheet.Cook the Orzo in the Broth
Crank the heat on the slow cooker to high. Stir in the orzo and an additional 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is al dente. If the orzo absorbs all the liquid too quickly, add a little more water as needed.Add Creaminess
Stir in the coconut milk and nutritional yeast to create a creamy, savory texture.Broil the Chicken and Onions
Preheat the broiler to high. Dot the onions with the remaining 3 tablespoons of dairy-free butter on the baking sheet and broil for 3-5 minutes until the edges begin to brown.Serve
Serve the broiled chicken and onions over the creamy orzo. Garnish with fresh herbs if desired, and enjoy!
For the Stove Top:
Cook Onions and Chicken
In a large soup pot, melt 3 tablespoons of the dairy-free butter over medium heat. Add the onions, stirring every 3-4 minutes, until golden (about 10 minutes). Add the chicken, thyme, sage, garlic, salt, and pepper. Pour in the wine (or broth) and additional broth. Add mushrooms and simmer, covered, for 20-30 minutes until the chicken is cooked.Broil the Chicken and Onions
Preheat the broiler to high. Remove the chicken and most of the onions from the pot and transfer to a baking sheet. Dot with the remaining dairy-free butter and broil for 3-5 minutes.Prepare the Orzo
Meanwhile, cook the orzo according to package directions. Mix in the mushrooms and any remaining cooking liquid from the pot.Add Dairy-Free Creaminess
Stir the coconut milk and nutritional yeast into the orzo for a creamy texture and “cheesy” flavor.Serve
Plate the broiled chicken and onions over the orzo, garnish with fresh thyme or sage if desired, and enjoy!
This cozy Creamy French Onion Chicken and Orzo is loaded with fall flavors and just a hint of a dairy-free “cheesy” flair from the nutritional yeast. Perfect for family meals or even as a dish to impress guests, this recipe combines ease and elegance in one warm, comforting bowl.
🍂 Cozy Up with Our Fall Favorite: Paleo Roasted Butternut Squash Soup! 🍁
With the cooler weather settling in, we’re excited to share a recipe that’s become a staple in our home – Paleo Roasted Butternut Squash Soup! This creamy, satisfying soup is packed with the comforting flavors of roasted veggies, savory garlic, and a hint of sweetness from Granny Smith apple, all blended to perfection. Perfect for a chilly evening or even as leftovers for lunch the next day, this soup is dairy-free, gluten-free, and sure to be a family favorite!
Paleo Roasted Butternut Squash Soup
Servings: 8 | Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins
Ingredients
1 large butternut squash (about 2 lbs), halved, seeds removed
3 large carrots, ends trimmed
1 large onion, peeled and halved
1 Granny Smith apple, halved, core removed
1 medium sweet potato, whole
1 head of garlic, with the top 1/3 cut off
1/4 cup olive oil
Kosher salt and pepper, to taste
4 cups chicken stock
Instructions
Prep and Roast the Veggies: Preheat oven to 425ºF and line a large baking sheet with parchment paper. Arrange the butternut squash, carrots, onion, apple, sweet potato, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
Roast to Perfection: Roast the vegetables, removing the apple and garlic after 30 minutes, carrots and sweet potato after 45 minutes, and squash and onion at 60 minutes, once all veggies are soft and caramelized.
Blend the Ingredients: Add the roasted apple, carrots, garlic, onion, sweet potato (peeled), and scooped butternut squash to a blender. Start with 2 cups of chicken stock and blend until smooth.
Simmer and Serve: Pour the soup into a pot, add remaining broth to desired consistency, and bring to a simmer. Adjust salt and pepper to taste, then serve topped with microgreens or chives for an added touch!
Why You’ll Love This Soup:
Nutrient-Packed: A blend of seasonal veggies and warming spices makes this soup both filling and nourishing.
Perfect for Meal Prep: Store in the fridge for up to 5 days or freeze for up to 6 months!
Versatile: While chicken stock adds a depth of flavor, feel free to swap with vegetable broth to make it vegan-friendly.
We hope this recipe brings warmth and comfort to your week! 🍲 Whether you’re meal-prepping or simply craving a cozy dish, this Paleo Roasted Butternut Squash Soup has you covered. Give it a try and let us know what you think!
One-Skillet Lemon Chicken Piccata
Are you ready for a dish that’s bursting with flavor, quick to make, and easy to clean up? Say hello to Lemon Chicken Piccata! 🍋🍗 This zesty, savory chicken recipe is a go-to for busy weeknights when you want something healthy and delicious on the table—without spending hours in the kitchen.
Why We Love This Recipe:
It’s made in just one skillet—easy prep, easy cleanup!
Perfect for those following Paleo, Whole30, or Keto diets (or anyone who just loves a good, clean meal).
The bright lemony sauce is so refreshing, and the capers add the perfect briny touch.
You can whip it up in under 30 minutes, which makes it ideal for those crazy busy weeknights!
Ingredients You'll Need:
1.5 lbs boneless, skinless chicken breasts (thinly sliced)
Almond flour and tapioca flour for a light, crispy coating
Garlic and onions for that savory goodness
Chicken bone broth and coconut cream for a luscious, creamy sauce
Lemon juice and capers to bring that zingy, bold flavor
How to Make Lemon Chicken Piccata:
Prep the Chicken: Start by seasoning your chicken with salt and pepper, then dredge it in a light coating of almond and tapioca flour. This gives the chicken a perfect golden-brown crust while keeping things gluten-free and Paleo-friendly.
Sear and Sizzle: Heat your skillet with some ghee and sear the chicken on each side until it’s beautifully browned. Once it’s done, set the chicken aside while you create the magic—aka the sauce.
Saucy Goodness: In the same skillet, sauté garlic and onions until fragrant. Then, pour in your chicken broth, fresh lemon juice, and coconut cream. Let everything simmer to thicken into a creamy, lemony sauce. Stir in those delicious capers for that signature piccata punch!
Bring It All Together: Return the chicken to the skillet, let it simmer for a few minutes to soak up all that amazing flavor, and voila! You’ve got a restaurant-quality dish ready to serve.
Serving Ideas:
This Lemon Chicken Piccata pairs perfectly with veggie noodles, sautéed spinach, or cauliflower rice to keep things light and low-carb. Or, if you’re feeling indulgent, go for some mashed potatoes or jasmine rice on the side—totally worth it!
Pro Tip:
This dish saves beautifully, so be sure to make extra for lunch the next day. Trust me, you’ll be dreaming about that lemony sauce!
Why You’ll Love It: Not only is this Lemon Chicken Piccata delicious, but it’s also super versatile. Whether you’re following a specific diet or just trying to eat clean, this dish fits right in. It’s dairy-free, gluten-free, and low-carb, but you’ll never feel like you’re missing out on flavor!
Give this recipe a try and watch how quickly it becomes a family favorite. Quick, flavorful, and healthy—what more could you ask for?
Happy Cooking!
Matthew Lamb
Prepped AZ
One Skillet Lemon Dill Salmon
Ready to elevate your dinner game in under 30 minutes? This week’s recipe is a flavor-packed One-Skillet Lemon Dill Salmon—it’s Paleo, Whole30, Keto-friendly, and most importantly, incredibly tasty! With crispy salmon fillets and a creamy coconut lemon sauce, this meal is perfect over veggie noodles or cauliflower rice.
🍋 One-Skillet Lemon Dill Salmon
Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 4
This dish is light, fresh, and packed with protein—just what you need for a quick, healthy weeknight meal!
Ingredients:
4 salmon fillets
1 tbsp ghee or avocado oil
4 cloves garlic, minced
2 tsp tapioca flour or arrowroot
1/2 cup chicken bone broth
3/4 cup full-fat coconut milk
Juice of 1 lemon
1 1/2 tsp stone-ground mustard
2 tbsp fresh dill, minced
Sea salt and black pepper, to taste
Instructions:
Sear the salmon fillets in a skillet until crispy and golden. Set aside.
Sauté the garlic, then whisk in tapioca flour, bone broth, coconut milk, lemon juice, and mustard to create a creamy sauce.
Return the salmon to the skillet, simmer, and sprinkle with fresh dill.
Serve with your favorite sides like veggie noodles, cauliflower rice, or potatoes. Enjoy!
This one-pan wonder is perfect for busy families—easy to make and even easier to clean up!
One-Pan Chicken Cacciatore
Looking for easy, family-friendly meals that are gluten-free and dairy-free? Our weekly recipe email brings you simple, wholesome dishes that are perfect for busy weeknights, packed with flavor and free from the stress!
This week, we’re serving up a one-pan wonder: a classic Italian Chicken Cacciatore, made Paleo, gluten-free, and perfect for busy families. Tender, golden-brown chicken thighs simmer in a rich tomato-based sauce with carrots, mushrooms, and fresh herbs. It's cozy, comforting, and oh-so-satisfying!
Ingredients:
4 bone-in chicken thighs
1/2 tsp sea salt, divided
1/4 tsp black pepper (omit for AIP)
1 tbsp arrowroot starch
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 cup carrots, diced
2 cups baby bella mushrooms, sliced
1 cup red bell pepper, chopped (omit for AIP, sub carrots)
2 cups diced tomato with juice (sub nomato sauce for AIP)
1/2 cup red wine (or broth for Whole30)
1/2 cup chicken broth
1–2 tsp capers (to taste)
Fresh herbs: parsley, thyme, basil, oregano
Instructions:
Season and lightly coat the chicken with arrowroot starch. Sear in olive oil for a crispy skin.
Add onions, garlic, carrots, mushrooms, and bell peppers to the pan, sautéing until softened.
Return the chicken to the pan, pour in tomatoes, wine (or broth), and herbs. Simmer and let the magic happen!
Cover and cook until the chicken is tender and the sauce is fragrant—about 30-40 minutes.
Serve with zucchini noodles, rice, or your favorite side!
Pro Tip: The whole meal comes together in one pan—easy cooking and even easier cleanup!
We hope you enjoy this hearty, healthy dinner! Let us know how it turns out, and don’t forget to tag us on social media when you try it!
Enjoy,
Matthew Lamb
Prepped AZ
Welcome to Our Journey: Balancing Family, Special Needs, and a Small Business Adventure! 🍽️❤️
Welcome to Our Journey: Balancing Family, Special Needs, and a Small Business Adventure!
We’re thrilled to have you join us on this exciting new chapter of our lives! Here at The Lamb Family Table, we’re all about juggling the beautiful chaos of family life while running our own meal prep business. Whether you're here for delicious gluten-free, dairy-free recipes, tips on family balance, or just a little inspiration, we’re excited to have you along for the ride.
Hello and Welcome!
We’re thrilled to have you join us on this exciting new chapter of our lives! Here at The Lamb Family Table, we’re all about juggling the beautiful chaos of family life while running our own meal prep business. Whether you're here for delicious gluten-free, dairy-free recipes, tips on family balance, or just a little inspiration, we’re excited to have you along for the ride.
Who We Are
We’re the Lamb’s, a family of five navigating the joys and challenges of parenting three wonderful kids, one of whom has special needs. As parents and business owners, we understand the daily dance of balancing work, family, and everything in between. Our experiences have shaped our mission: to make life a bit easier for other busy families like ours by offering convenient, nutritious meals that don’t compromise on quality or taste.
Our Family
What We Do
At Prepped AZ, we specialize in meal prep that’s not just delicious but also **gluten-free, dairy-free, Paleo, and AIP** (Autoimmune Protocol). We believe that eating well shouldn’t be a hassle, especially for families with tight schedules. Using only the finest organic ingredients, wild-caught seafood, and grass-fed beef, our meals are crafted with care to support your health and simplify your life. Imagine having more time to focus on what truly matters—your loved ones—without the constant worry of cooking and cleaning!
Quality family time is very important in our busy weekly schedule
Our Goals
Our goal is simple: to take the stress out of meal planning and preparation, giving you back precious time for self-care, family activities, and relaxation. We understand how challenging it can be to manage dietary needs while maintaining a busy lifestyle, and we’re here to offer a helping hand with our nutritious, ready-to-eat meals.
What to Expect from Our Blog
We’re more than just a meal prep business; we’re a family with stories, struggles, and triumphs to share. Here’s what you can look forward to in our blog:
- Our Family’s Story: Insights into our journey, including the ups and downs of raising a family with special needs and running a small business.
- Delicious Recipes: Simple, family-friendly meals that align with our gluten-free, dairy-free, Paleo, and AIP values.
- Practical Tips: Ideas for balancing family life, from meal planning and prep to travel, health, and exercise.
- Support and Inspiration: We’ll share our experiences, offer advice, and create a supportive community where we can all learn and grow together.
Join Us on This Adventure!
We’re incredibly excited to share our life and business journey with you. We hope our stories and tips resonate with you and offer some useful insights and delicious meals to help you and your family thrive. Stay tuned for more posts, and feel free to reach out with your questions, suggestions, or just to say hello!
Thank you for being here, and we can’t wait to connect with you!
"Join us on our journey balancing family life and our gluten-free, dairy-free meal prep business! We share nutritious Paleo and AIP recipes, tips for busy families, and insights into managing a small business with special needs. Discover how we make healthy eating easy!