When you have a recipe that is (1) quick, (2) easy, (3) made in one pot and (4) EVERYONE has seconds of, you count that as a MOM WIN. I've been hoping for the best with my Instant Pot since I got it this past Christmas. I will say though that although the meals I've made were good, they were all slightly under seasoned ...until this one. 

Ingredients:
2-3 lbs beef chuck roast, cubbed
1 celery root, cubed (yields about 1 cup and a half)
2 carrots, cubed (Note: omit if you are strict keto)
1 medium onion cubed
2 cloves garlic
1 tablespoon avocado oil
(Broth/Sauce)
1 cup bone broth
1 cup tomato sauce (Note: Watch for added sugars. We love Muir Glen brand)
1 tablespoon liquid aminos
1 tablespoon fish sauce
1 tablespoon worcestershire sauce
1 tablespoon ketchup, unsweetened (We love this one)
1 teaspoon garlic powder
1 teaspoon onion powder
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Using sauté setting, add avocado oil and brown the beef roast. Season with salt and pepper.
2. Add onions and garlic and sauté until translucent. 
3. Meanwhile, mix together all ingredients for the broth. Add broth mixture to the beef and onions.
4. Reset your Instant Pot to "high, pressure cook" for 50 minutes.
5. When done, de-pressurize and add celery root and carrots for another 5 minutes..
6. ​Once done allow the stew to sit (don’t de pressure) for another 3-5 minutes.
7. Serve on top of rice, mashed cauliflower or a keto dinner roll! Enjoy!

Who doesn't LOVE ranch dressing? As a kid (and even as an adult pre-Keto) I used to eat ranch with EVERYTHING—chicken wings, french fries, pizza. My youngest is a ketchup lover and me, ranch all the way baby! ha!

Now that we are keto and I understand the core concepts of this lifestyle, normal ranch dressing (like Hidden Valley) is LOADED with inflammation-causing vegetable oils (like soybean and canola). These oils are NOT keto-friendly because they are all highly processed and typically come from NON-GMO and non-organic facilities. They disrupt the omega-6 and omega-3 balance in our bodies and ultimately contribute to chronic inflammation. (Think about it. If your body is under constant duress from inflammation, our immune systems are constantly being triggered, on override; leading us vulnerable to disease and chronic sickness). Ok more on this in a separate blog post.

Enter this EASY, make-your-own in 5 minutes ranch dressing keto recipe. It's quite simple, with ingredients I already have in my pantry. What makes this Keto? I use may that is already full of healthy fats from avocado oil. I love that I can control the ingredients and choose the best quality items. It keeps well in the fridge in a airtight container.

Ingredients:
1 cup avocado mayo (we love Sir Kensington's brand)
1 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried chives (optional)
1 teaspoon avocado oil 
1/2 lime, juiced
salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl. Stir until well combined.
2. If you want your dressing to be thinner, add water (add 1 tablespoon at a time) until you reach your desired consistency.
3. Enjoy right away or put it in the fridge for an hour (at least) so that all the flavors can combine.

When you grow up in an Asian household like I did, rice is a staple at almost every meal. Growing up I used to eat white rice for breakfast, lunch and dinner. Even many Filipino desserts incorporate rice or sweet rice as cakes, sticky rice rolls and more.

Surprisingly as I became more fat adapted I craved less and less rice. I would go to family parties, look at the rice and not even blink and eye. To me it was an easy thing to let go of. Cauliflower rice became a great alternative in our house. I won't lie—it does not even remotely taste like rice (LOL) but it is a neutral flavor (or it can soak up any flavor you cook it with) and its a nice grain alternative. If you're eating a dish that is traditionally eaten with rice, psychologically it seems more complete when there's caulirice associated with it. (Funny how our brains work).

It has taken a long time for my children to accept it, but they all have slowly learned to embraced the dish. They also occasionally get a nice "real rice" treat (LOL) mostly when we're eating out or at a family party. We don't limit them and know that an occasional "wheat treat" is totally fine.

Frozen cauliflower or grate your own? Ok, who has the time to grate their own cauliflower? I mean really LOL. I personally use the pre-grated, frozen kind. One it makes it super easy and two I think it helps cook the cauli pieces to the right doneness—soft with a little bite; similar to real rice. There's nothing worse than crunchy cauliflower rice.

I add a little garlic powder to help enhance the flavor. An my other secret? Tallow. I've been cooking a lot lately with beef tallow and it adds another layer of flavor, almost a nutty, buttery flavor that can't be beat. This dish is super easy to make and it comes together in less than 10 minutes—no joke. 

Ingredients:
10 oz frozen riced cauliflower 
1 tablespoon  beef tallow (or Kerrygold butter)
1/2 teaspoon garlic powder
salt and pepper to taste

Directions:

1. In a medium sauce pan melt the tallow and add the frozen cauliflower.
2. Season with salt, pepper and garlic powder and stir.
3. Cook on medium for 8-10 minutes until done and the water has evaporated.

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