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Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

If you aren’t making mouthwatering beef in your Instant Pot, it’s time to start! This recipe for Instant Pot Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make. The beef is bulgogi style – a type of thin Korean beef or pork that’s typically grilled or pan-fried.  In this recipe, you’ll be cutting your beef into chunks and searing in your Instant Pot. Gotta love these one pot meals!

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

The meat and the slaw are low carb and keto friendly. You can either serve on lettuce wraps or pick up some low carb tortillas. These Instant Pot Korean Beef Tacos are also paleo, Whole30-friendly and gluten free as long as you choose tortillas that check the boxes that matter to you.

–> Pin this recipe to save and share it!Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago


Your new favorite #InstantPot #recipe: Korean Beef Tacos with Kimchi Slaw! #glutenfree #dinner
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Here are some of my favorites. Stock up on the ones you like – I always keep a few in the freezer for a quick meal option.

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Low Carb Tortillas

Mama Lupe Low Carb Tortillas

  • 3 grams net carbs

Ole Mexican High Fiber Low Carb Flour Tortillas

  • 5 grams net carbs

La Banderita Carb Counter Whole Wheat Wraps

  • 5 grams net carbs

Paleo Tortillas

Julian Bakery Paleo Wraps
These are also organic, gluten-free, keto and low carb (6 grams net carbs)

Pure Paleo Coconut Wraps
The only ingredients are coconut and salt. How simple is that?

Gluten-Free Tortillas

Del Campo Soft Corn Tortillas

Organic Veggie Wraps
These veggie wraps are also paleo. The only ingredients are lettuce, spinach, flax and coconut with turmeric and salt.

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

And now, back to the succulent beef that will shred easily between two forks and pairs perfectly with spicy kimchi slaw and a drizzle of sriracha.


Whether you’re #keto, #lowcarb, #paleo or #glutenfree, you’ll love these Korean Beef Tacos!
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For toppings, you can also add cilantro and sesame seeds to further up the flavor and texture experience.

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Get ready to add these Korean Beef Tacos to your regular dinner rotation! Great for entertaining too as everyone can decorate their own.

I hope you love these tacos as much as we do!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

 

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free
These Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make in your Instant Pot. They’re gluten-free and depending on the tortillas you choose, can also be low carb, keto, paleo and Whole30-friendly.
Servings
12tacos
Servings
12tacos
Ingredients
Korean Beef
Slaw
Tortillas and Toppings
Instructions
  1. Turn on the Saute function on the Instant Pot and adjust to Normal heat. Add the avocado oil and once it starts to sizzle, add the meat. Be sure not to crowd or layer the pieces – you want to brown your meat so you’ll need to cook in batches.
  2. Brown the meat on 2 sides and transfer to a plate. Pour any fat out of the Instant Pot.
  3. Put the browned meat back in along with the soy sauce, sugar or stevia and garlic. Cook on Manual – High Pressure for 40 minutes. Manually release the steam and using two forks, shred the meat.
  4. In a large bowl, combine the bagged slaw, mayo (or yogurt) and the sesame oil. Serve the beef on your favorite tortillas and top with the slaw, kimchi, cilantro, sesame seeds and sriracha (if desired). Enjoy!

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Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free

Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free

Your dessert prayers have been answered. These Low Carb Brownies are incredibly delicious and made with almond flour so you’re getting filling protein and fiber. They’re also vegan, keto, paleo and gluten-free (is there anything they can’t do?). Get ready for chocolate cake fudge brownie goodness now!

Low Carb Brownies recipe - Keto, Vegan, Paleo and Gluten-Free No Added Sugar - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

You can make these brownies with eggs or for them to be vegan, use my technique for chia eggs. It’s super easy: to replace 1 egg, use 1 tablespoon of chia seeds and mix with 3 tablespoons of water. Let this mixture sit for at least 5 minutes and voila – the chia seeds form a gel that helps your baking bind together, just like an egg would! If you use chia eggs you can also eat the batter. Bonus!

If you’re a visual person like I am, check out my video on how to make chia eggs.

The other twist you can make with these Low Carb Brownies is to turn them into 2-bite brownies (or 1 bite brownies if you really believe in yourself). All you need is a mini muffin tin! Just make sure you grease it with some coconut oil before you fill with brownie batter. You’ll get about 24 two bite brownies or 15 bigger brownies out of this recipe.

Other than the almond flour, you’ll also be using a zero calorie/low carb sweetener to keep these keto and low carb. You can use a stevia or monk fruit blend or erythritol, whichever you prefer. You can read more about the health benefits of stevia and find out whether monk fruit is healthy and how they impact blood sugar levels if you’re interested.

I love adding some extra crunch to my brownies so I like to sprinkle some sliced almonds on top. If you prefer, you can also mix them into your brownie batter. Totally your call!

Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free

Low Carb Brownies recipe - Keto, Vegan, Paleo and Gluten-Free No Added Sugar - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Hope you enjoy my low carb brownies. Take that, cravings!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

The Best Low Carb Brownies – Keto, Paleo, Vegan and Gluten-Free
Your dessert prayers have been answered. These Low Carb Brownies are incredibly delicious and made with almond flour so you’re getting filling protein and fiber. They’re also vegan, keto, paleo and gluten-free (is there anything they can’t do?). Get ready for chocolate cake fudge brownie goodness now!
Servings Prep Time
15brownies 6minutes
Cook Time
15minutes
Servings Prep Time
15brownies 6minutes
Cook Time
15minutes
Ingredients
Dry Ingredients
Wet Ingredients
Toppings
Instructions
  1. Preheat your oven to 350 degrees F. Line an 8 x 8″ pan with parchment paper. If you’re making brownie bites, grease a mini muffin pan with some coconut oil.
  2. If you’re using chia seeds instead of eggs, make the chia eggs. In a small bowl, mix 2 tbsp of chia seeds with 6 tbsp water. Let the mixture sit for 5 minutes before adding to the other wet ingredients.
  3. In a medium bowl, combine the dry ingredients. In a larger bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and mix until combined.
  4. Bake for about 15 minutes or until a toothpick comes out clean. Sprinkle with sliced almonds. Let your brownies cool before cutting them. Enjoy!
Recipe Notes
Nutrition Facts
The Best Low Carb Brownies – Keto, Paleo, Vegan and Gluten-Free
Amount Per Serving
Calories 138
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 8g
40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 29mg
10%
Sodium 72mg
3%
Potassium 6mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
4%
Sugars 0.3g
Protein 3g
6%
Vitamin A
1%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.

The post Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free appeared first on 80 Twenty Nutrition.

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Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings!

Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings!

These delicious Chicken Mushroom Pot Stickers are filled with healthy ingredients and can be either steamed or fried. They’re tastier than any dumplings you’ll get at a restaurant! Serve them with a hoisin and soy dipping sauce for a delicious appetizer or light meal.

Chicken Mushroom Pot Stickers - Healthy Steamed Dumplings recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

How to Fold Dumplings

Don’t worry, it’s not as hard as it looks! There are several different ways to fold dumplings, but I’ll show you two of my favorite.

The Easiest Way to Fold Dumplings

Place a spoonful of your filling in the center of the dumpling wrapper. Use your finger to wet the edges/circumference of the dumpling wrapper with water. Then bring up all of the outside edges to meet in the middle like a parcel. Pinch at the top.

The Best Way to Fold Dumplings

The easiest way isn’t always the best. This way is better because it holds together more effectively so none of that delicious filling escapes. Start at above with the filling in the center of the circle and by wetting the outside edges. Next, fold the wrapper in half. Start folding over the edges and crimping by folding back on each fold.

Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings Chicken Mushroom Pot Stickers - Healthy Steamed Dumplings recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings!
Ingredients
Dumplings
Dipping Sauce
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, ginger and garlic until all of the liquid has evaporated. Allow the mixture to cool.
  2. In a large bowl, mix the chicken and mushroom mixture with the soy sauce. Spoon about 1 teaspoon of filling into the center of each wrapper. Wet the edges with water using your fingers and fold into dumplings.
  3. To steam: line your bamboo steamer with parchment paper. Put some water in a pot or skillet that fits under your steamer and bring to a boil. Steam the dumplings for about 10 minutes.
  4. To fry: Heat a large skillet over medium-high and spray with avocado oil. Fill with the dumplings in a single layer. Brown the dumplings on both sides and then add ¼ cup water and cover to steam. Once the water has evaporated, remove the dumplings and let them cool. 

  5. To make the dipping sauce, combine the ingredients in a small bowl. Enjoy!

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Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Dumplings – also known as potstickers or “jiaozi” in Mandarin – are delicious wheat wrappers stuffed with vegetables and typically some pork or shrimp. My Vegetable Tofu Chinese Dumplings are the tastiest pot stickers you’ll ever try. They also happen to be vegan! They include tofu so you get a healthy dose of plant-based protein. Served with a savory dipping sauce, I dare you not to eat them all in one sitting! Chinese dumplings are very similar to Japanese gyoza. As history tells it, the Japanese borrowed the dumpling idea and adapted it slightly. The main difference is gyoza are smaller than dumplings.

Vegetable Tofu Chinese Dumplings - Vegan Potstickers recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

How to Fold Dumplings

Don’t worry, it’s not as hard as it looks! There are several different ways to fold dumplings, but I’ll show you two of my favorite.

The Easiest Way to Fold Dumplings

Place a spoonful of your filling in the center of the dumpling wrapper. Use your finger to wet the edges/circumference of the dumpling wrapper with water. Then bring up all of the outside edges to meet in the middle like a parcel. Pinch at the top.

The Best Way to Fold Dumplings

The easiest way isn’t always the best. This way is better because it holds together more effectively so none of that delicious filling escapes. Start at above with the filling in the center of the circle and by wetting the outside edges. Next, fold the wrapper in half. Start folding over the edges and crimping by folding back on each fold.

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Vegetable Tofu Chinese Dumplings - Vegan Potstickers recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers
Servings
5
Servings
5
Ingredients
Dumplings (potstickers)
Dipping Sauce
Instructions
  1. Cut your tofu in half horizontally. Place it on several layers of paper towels and put on a plate. Cover with more paper towels and another plate. Put something heavy on top (I like to use a big can of soup or a full water pitcher) and let this sit for about 15 minutes.
  2. Meanwhile, heat some avocado oil over medium heat. Saute the onion, garlic and ginger and saute until the onions are translucent. Add the carrots and cabbage and saute until soft. If there is any liquid, drain it with a colander. Stir in the hoisin sauce and cilantro.
  3. Cut the pressed tofu into ¼” cubes. Put in a bowl and add the tamari and red pepper flakes if using. Add the tofu to the vegetable mixture and mix to combine.
  4. Fill each wonton wrapper with about 1 tsp of the filling. Brush the sides with water and shape into half moons or little purses.
  5. Heat a large skillet over medium-high and spray with avocado oil. Fill with the dumplings in a single layer. Brown the dumplings on both sides and then add ¼ cup water and cover to steam.
    Once the water has evaporated, remove the dumplings and let them cool.
  6. Make your dipping sauce by combining the ingredients in small bowl. Enjoy!

The post Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers appeared first on 80 Twenty Nutrition.

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