Bone Broth, Clean Eats, Keto Recipes, Paleo Recipes, Recipes

White Turkey Chili – keto, paleo, dairy free

This recipe just keeps making the rounds in my house. It’s a simple 1 pot meal and super tasty! I have served it up as-is, with toppings, and in a roasted acorn squash bowl and it’s good every time. It also has the added bonus of being rich and full of flavor without the dairy! I love this for a quick lunch or busy weeknight meal.

I love that you can keep this low carb, or add some carbs by serving it up in a squash bowl or over a baked sweet potato (pro tip – prep these ahead for the week). Serve according to your favorite macro ratios. I personally find that on days I’m more active, my body definitely prefers more carbs versus days where I’m more sedentary and I feel best lower carb. I am all about intuitive eating and I don’t think you have to approach food as an all or nothing mentality (i.e. low carb all the time).

Here is the recipe. I hope you enjoy this as much as my family does!

* 1 Tbsp lard or coconut oil
* 1 medium onion, chopped
* 2 garlic cloves
* 1 lb ground turkey
* 1 tsp high quality sea salt
* 2 cups frozen or fresh cauliflower rice
* 1 can full fat coconut milk
* 1 can (14 oz) bone both
* 1 tsp dried thyme
* 1 – 2 cups chopped swiss chard, kale or spinach

Optional Toppings:
* avocado or guac
* scallians
* cilantro
* sprouts
* dairy free plain yogurt
* cayenne pepper
* grain free tortillia chips or pork rinds


If serving in a squash bowl or potato, get those in the oven and roasting!

For the chili:
In a medium sized pot melt the lard and add the onion. Saute until translucent.
Add the garlic, ground turkey and salt.
Chop the turkey into chunks as it cooks and cook until slightly browned.
Add the cauliflower rice and saute for 3-5 mins.
Add the coconut milk, bone broth and thyme and simmer for 5-10 mins.
Add the greens and stir and simmer until greens are cooked.
At this point, it is ready to serve!

Serves 3-4 depending on how hungry you are and if you are serving with a starch.

Clean Eats, Keto Recipes, Paleo Recipes, Recipes

One Skillet Lamb Curry

Curry – I think folks either love it or hate it! Its a powerful mix of spices with a lot of depth and sometimes a punch of heat. I’m a fan! I love a good curry. Unfortunately many Indian recipes and restaurants use cream or yogurt (dairy) in their recipes and I dont tolerate it well. Sometimes Ill “cheat” and take the digestive enzymes and throw caution to the wind, but that usually results in regret. Fortunately, I love to cook and experiment and so I make a lot of my Indian style recipes at home. I recently got a free sample of a Maharajah Curry from Seasonality Spices in exchange for a post in my IG feed (full disclosure). How could I say no to testing out their premium quality, fair trade spice blend? I went ahead and created a recipe and blog post because I was so impressed .
The good news is that YOU CAN GET IT FREE TOO! Just go to the link above or HERE, and select a 1 oz sample and use the code “KINGOFSPICES” at checkout. All you pay for is shipping!
If you get some and try it, Id love to hear what you made! Tag me on Instagram or Facebook (@dailybagofgoodness) so I can see your creations! 🙂

When I first received the package, I had to chuckle at their marketing. Possibly not for the masses? But really funny if you know who Kimbo Slice is!

The first thing I had to do was smell it. Wow! Beautiful spice with balanced notes of cardamom and cinnamon most prominent on the nose. The blend contains saffron, cardamom, cinnamon, clove, turmeric and pepper – it’s a balanced and versatile blend.

I was trying to dream up a great recipe and lately I’ve been needing simple meals for quick weekday dinners. Also, its been hot outside and the less I heat up the kitchen the better!

I love a good lamb curry and I had some local ground lamb on hand, so I whipped up this one-skillet lamb curry. I’m eating low carb (keto), so I added plenty of cauliflower in lieu of rice. But this would be excellent served over rice. I had extra roasted sweet potatoes and served my husbands curry over sweet potatoes. That works great for a grain-free option. Plus, I think sweet potato and curry go really well together! I need to find a recipe for dairy free Keto naan bread. That would be fantastic!

I’m a big fan of cooking in cast iron. It provides a nice even heat, adds iron to your meal (many women tend to be deficient), and keeps dinner warm for a while if you end up going back for seconds. I was keeping it simple, but onions, garlic and ginger sauteed into the meat would have been really nice in this as well. You could also add more coconut milk, or none at all, depending on what you like.


  • 1 lb ground lamb ( but if you don’t have any or aren’t a fan, some dark ground turkey meat would work as well.
  • 1 to 1-1/2 tsp Sea salt (being keto, I tend to like more salt)
  • 3 tsp Maharajah Curry from Seasonality Spice
  • cauliflower florets from 1/2 a medium head of cauliflower
  • 1 cup frozen or fresh peas
  • 2 large handfuls fresh baby spinach
  • Approx 3/4 – 1 cup full fat coconut milk


  1. To a large cast iron skillet add the ground lamb. Lamb tends to have plenty of fat to release so you don’t need to add more fat to the pan. However, if using turkey I’d recommend 2 Tbsp of coconut oil to fry it in.
  2. Sauté lamb until it’s just starting to brown and then add salt and sprinkle the curry powder in so that it cooks into the meat.
  3. One the meat is slightly browned, add the cauliflower florets and peas. Stir through the meat and cover.
  4. Every 2-3 mins remove lid and stir.
  5. Cook until cauliflower is steamed but still firm.
  6. Add the spinach, stir in and cover for 1-2 mins more until spinach wilts.
  7. Remove lid and stir in coconut milk.
  8. Stir occasionally and allow to simmer w/ lid off so it can thicken to your liking.
  9. Serve as-is or over a grain or starch of ur choice.

Serves 3-4 (depending on how hungry you are!)

Clean Eats, Keto Recipes, Paleo Recipes, Recipes

Low Carb Keto/Paleo Waffles

Everyone loves a good breakfast – right?! Well, you dont have to miss out on your favorites while embracing your keto or paleo lifestyle.

While my normal weekend breakfast favorite is pancakes (be sure to check out my Almond Flour Keto Pancakes  recipe), but every once in a while a nice fluffy, but crisp on the outside waffle w/ some sausage or bacon, just sounds perfect! For some reason, you can top waffles with something more substantial than a pancake. I guess it’s the crunchy exterior – but it just works.

For this recipe I wanted to experiment with tigernut flour. I just learned about tigernut flour about 6 months ago. Tigernut is actually not a nut at all but a small root vegetable. It has as much iron as a serving of red meat (10% of recommended daily allowance), 15% of your vitamin E and 8% of your daily magnesium! It also has as much potassium as coconut water. All of that makes it a super-food in my book! Bonus – while it has 19 g of total carbs per 1/4 cup its loaded w/ prebiotic fiber (10 g per 1/4 cup). So net carbs are very low (9 g net carbs). Pretty fantastic! I haven’t tried other brands but I really like the Organic Gemini Tigernut Flour. I’m a Thrive Market member and saw it on their site and heard good things about tigernut so I gave it a try.

Here are some price comparisons for the Organic Gemini brand:
Tigernut flour through Organic Gemini website ($14/lb); Amazon ($12.05/lb); Thrive Market members ($10.49/lb).

If you have a low carb recipe with a really dense flour, try cutting half of the flour w/ tigernut. You may need to add slightly more water, so add your liquids slowly to get the right consistency of your batter on your first try. I have cut my Almond Flour Keto Pancakes with tigernut and they definitely make a fluffier pancake over all almond four! Try it! I also think tigernut would be great in a keto 90 second bread (I’m going to work on that recipe!) or other keto baked goods. The possibilities are endless.

I like to top my waffles with either some butter, almond butter and/or a drizzle of the Lakanto Maple Flavored Syrup. Try mixing some coconut cream and your favorite nut butter together – its to die for!
Or, try my latest combo – 2 Tbsp coconut cream w/ 1 tsp maca, 3 drops liquid stevia and a dash of sea salt!

Maca has some great health benefits and can help support your thyroid and hormone balance. Im working on both right now, so Im working on incorporating more maca into my recipes. I really like the ‘butterscotch’ flavor. I think it can take some getting used to, but I’ve really grown to like it.

* BTW – If you pair two of these with a fatty coffee or tea latte, it makes for some near perfect keto macros!

I hope you enjoy this recipe as much as I do. The waffles freeze and reheat really well. I just threw two in my toaster this morning and they tasted like they were fresh! I think these would pack really well for camping or backpacking as well! They should hold together enough to make a sandwich with them (However, I would wait to assemble the sandwich until you are ready to eat). I’ll have to test that as well. If anyone does before me, please let me know how it goes.


  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 4 Tbsp ground flaxseed
  • 1-1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 pkg of dry or 4 drops liquid stevia (optional)
  • 2 Tbsp melted coconut oil (or butter or ghee)
  • 6 drops liquid stevia (or 1 packet of powder)
  • 3 large eggs
  • 1 cup coconut milk (blend 2 Tbsp coconut cream + balance of water to 1 cup mark for 30 sec)


  1. Pre-heat an electric waffle maker.
  2. While warming waffle maker, mix all dry ingredients in a small bowl and whisk with a fork to combine.
  3. Add all wet ingredients on top of the dry (in the same bowl) and whisk until batter is smooth.
  4. My waffle maker made 2 square waffles at a time. For this size, scoop ~1/4 cup of batter into each square (until just covered) and close the lid until the light indicates the waffle is done. *leave in an extra minute for a crisper waffle.
  5. Set cooked waffles on a cooking rack or in a warm oven to prevent them from getting soggy.
  6. Served topped with butter, a low carb monkfruit syrup, coconut cream, and/or nut butter.


Print recipe card: Low Carb Keto_Paleo Waffles

Clean Eats, Recipes

“Creamy” Red Sauce

I’m not a big red sauce person but was really in the mood for something different on my pasta. I knew of a great vegan “cheese” sauce recipe so I was inspired to tweak it and created this “creamy” red sauce. I made it with pantry staples so it was easy and quick to throw together. Plus, the flavor really surprised me. It truly felt like I was eating a dairy-based creamy red sauce and it completely tricked my taste buds.

This would be great over my Pasta with Veggies & Chicken recipe!

You need a high speed/powerful blender, and a couple of specialty ingredients such as nutritional yeast and miso paste, but once you have these items in your pantry you can use them in a number of ways. For example, anytime you want to add a “cheesy” flavor to something without adding diary, nutritional yeast is a great substitute. I sprinkle it over my pasta like parmesan, top popcorn with it (yum!), and add it to sauces to add richness. Miso paste can add a nice salty component to Asian sauces, or you can simply add a spoonful to a cup of hot water for a nutritional broth or soup.

1/2 diced red onion
2 cloves garlic (diced)
2 Tablespoons EVOO 
1/4 teaspoon sea salt
2 handfuls (appox 1/3-1/2 cup soaked raw cashews)
14.5 oz can fire roasted tomatoes
2 Tablespoon nutritional yeast
2 Tablespoons miso paste (I used red, but any would do)
  1. Fill a mug 3/4 full with water and microwave for 1 -1.5 minutes then place raw cashews in hot water and let soak while you prep the blender.
  2. Sautée the first four ingredients in a small skillet on low to medium heat until onions are translucent. Be careful not to burn the garlic (you can add it at the end if you start out with too high a heat).
  3. While sautéing, add the last three ingredients to the blender.
  4. Add the sautéed ingredients to the blender.
  5. Drain the soaking cashews and add cashews to blender.
  6. Blend all ingredients until super creamy and smooth.
  7. In my Vitamix I blended it approx. 2 minutes which also warmed the sauce so I didn’t have to transfer it to a pot to heat it.
  8. Sauce will keep in fridge for a week, or it can be frozen and used later.

    Serves 4-6


Clean Eats, Recipes

Easy Custom Flavored Yogurt

I find most store sweetened yogurts to be way to sweet for me. I tend to like the tartness of plain yogurt and get my sweet from fresh fruit, or for a quick fix, local honey or even a little organic jelly (homemade if I have any left). I’m sensitive to cow’s milk, but have found that I can tolerate sheep milk and goat milk yogurts. They are a little more expensive, but OH so good if you cant have regular yogurt and find yourself craving that creamy dairy goodness that only a dairy based yogurt can provide. It’s often a dessert for me and it doesn’t take much to get my “fix”.

Another reason I was looking for a good way to control the sugar of my yogurt is my toddler. He doesn’t mind his yogurt a little tart as well. His favorite is some Greek yogurt with a little local honey mixed in. I even found some fun reusable pouches that I can put it in to help control the mess a bit!

Play around with your own sweetness level and toppings. Add some nuts or granola, some hemp seeds, shredded coconut, or chia seeds.

Please share your favorite yogurt toppings in my comments section!

self sweetened yogurt (1)

1 cup of your favorite plain yogurt
2 teaspoons of a "no sugar added" jelly (sweetened with fruit juices)
1/4 cup of your favorite fruit
Other toppings as desired - get creative  


This one is pretty self explanatory –

  1. Add 1 cup of plain yogurt to a bowl or to-go container. I love 16oz wide mouth mason jars.
  2. Stir in 2 teaspoons of your favorite jelly.
  3. Add fresh fruit on top.
  4. Add additional toppings as desired.
  5. Enjoy now or later.

Serves 1

self sweetened yogurt (2)