Author Archives: Ashley Schweitzer

Easy Pot Roast

This pot roast recipe is one of our favorites! Just a note that while the recipe calls for dried herbs, you can easily substitute with a handful of your favorite fresh herbs (I like rosemary, thyme, parsley, oregano). I would recommend tying them up in a piece of cheesecloth with kitchen twine, so the flavor is there, but you’re not having to fish out whole stems.


  • 2-3 lb. chuck, shoulder or roast of choice
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. oregano
  • ½ tsp. parsley
  • ½ tsp. paprika
  • 3 tsp. onion flakes
  • 1 small onion
  • 2 c. beef bone broth 
  • 2 tbs. balsamic vinegar
  • 2 tbs. tomato paste

Slow Cooker Method:

Place roast in the slow cooker. Sprinkle onions and seasonings over the top. Heat broth in a small saucepan. Add tomato paste and balsamic vinegar and stir to blend. Pour broth over the meat. Cook on low for 8 hours or on high for 4-5 hours, until fork tender. Remove Roast from the slow cooker. Pour the broth and onions into a large saucepan. Using an immersion blender, blend until smooth. Heat over medium high heat, stirring frequently until broth reduces and thickens to a gravy-like consistency. Pour over roast and enjoy!

Instant Pot Method:

Select the sauté function. Place broth, balsamic vinegar and tomato paste in the instant pot and stir until the tomato paste has dissolved. Hit cancel. Add remaining ingredients. Using the manual button, select 45 minutes at high pressure. When the timer goes off, Allow the pressure to release naturally. Check to make sure the roast if fork tender. If not, cook for another 5 minutes and try again. Remove roast. Using an immersion blender, blend together the onions and the broth mixture until smooth. Select the sauté function and allow the broth to cook down, stirring occasionally, until it becomes a nice thick gravy-like consistency. Pour over roast and enjoy!


Meatloaf is a comfort food that many people love. But often times it is so heavy that you can only eat it once in a while. This recipe lightens things up a bit, without compromising the flavor! This one has become a favorite in our household, as we try to eat gluten free most of the time! And there is nothing in here but squeaky clean ingredients, so you can make this comforting dish as often as you like, without any of the guilt!


  • 2 lbs. ground beef
  • 1/2 Onion, finely diced
  • 1 Small Carrot, peeled and finely diced
  • 3 Cloves Garlic, minced
  • 1 egg
  • 1/2 cup oats or almond flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tbs, dried parsley


  • 2 cups Tomato Sauce
  • 2 tbs. Coconut Sugar or 4-5 Mejol Dates, pitted
  • 2 tbs. Coconut Aminos (can substitute tamari or low-sodium soy sauce)
  • 2 tsp. Dijon Mustard


  1. Preheat Oven to 375.
  2. If using dates, place them in a bowl and cover with boiling water. Let soak for about 5 min.
  3. In a blender, add tomato sauce, coconut aminos, dijon mustard and coconut sugar or dates. Blend until smooth. (note if the sauce seems too thin, simply place in a sauce pan and cook down over medium high heat, stirring frequently, until the sauce begins to thicken. 
  4. In a large bowl, combine the remaining ingredients, as well as about 1/4 of the sauce mixture. With your hands, begin to incorporate all the ingredients. Be careful not to over mix, as this could result in a tougher texture.
  5. Lightly grease a loaf pan or 8×8 baking dish with olive oil (or oil of choice). Place half of the remaining sauce on the bottom of the pan. Pour meat mixture on top and lightly press down to form a loaf. Pour remaining sauce over the top.
  6. Bake for 45 min. to an hour, or until the loaf is cooked through. Check every few minutes towards the end to insure you don’t over cook it!  Remove from oven. *Note: There will be some grease that comes to the surface during the baking process. This is normal! Simply place a spatula or wooden spoon on top of the meatloaf to hold it in the pan, and pour off the grease. Let cool for a few minutes and then dig in!

Serving Suggestions: Goes great with mashed potatoes and green beans, over creamy polenta with roasted asparagus, or with cauliflower rice and blistered cherry tomatoes

No Fail Marinara Sauce

This is a no fail method to create a rich delicious marinara sauce. This can also be easily frozen and reheated. The key ingredient is fish sauce (here is my favorite brand), which scares many! But before you turn your nose up, just know one thing: you cannot taste “fish” in your sauce! Instead it adds a richness and an umami flavor bomb that you just cannot get any other way! So, trust us, and give it a try! We hope you enjoy!


  • 1-2 tbs. Olive Oil
  • 1 Large Onion, roughly diced
  • 3 Garlic Cloves, minced
  • 2 Carrots, roughly diced
  • 1 Celery Stalk, roughly diced
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1 tbs. Dried Oregano
  • ½ tbs. Dried Parsley
  • ½ tbs. Dried Thyme
  • ½ tsp. red pepper flakes
  • 1 bay leaf
  • 1 tbs. Fish Sauce (this is our favorite brand)
  • 2 cups Beef Bone Broth
  • 1 quart or 1 large can Stewed Tomatoes
  • 1 pint or 1 can Tomato Sauce
  • 2 tbs. Tomato Paste

Stove Top Method:

In a large pan, heat olive oil over medium heat. Add onions and a ¼ tsp. salt and sauté until translucent. Add in garlic, carrots, celery, remaining salt and pepper, and sauté until vegetables begin to soften, stirring occasionally. Add remaining ingredients, bring to a boil, then reduce heat to medium low, cover and simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the better the flavor. Remove the bay leaf, and using an immersion blender, blend until smooth. This can also be done in a blender or food processor in batches.

Instant Pot Method:

Select Sauté Mode. Add olive oil and once hot, add onions and ¼ tsp. salt. Sauté until translucent. Add in garlic, carrots, celery, remaining salt and pepper and sauté until vegetables start to soften. Select cancel. Add remaining ingredients and cover with the lid. Select manual for 30 minutes, making sure the lid is set to seal. Turn off and allow pressure to release naturally.  Once pressure is released, open the lid, remove the bay leaf and blend together using an immersion blender. This can also be done in a blender or food processor in batches.

Easy Meatballs

If you are searching for an quick, easy, versatile dish to add to your rotation, look no further! These easy meatballs have only a few ingredients, and can be paired with so many things! Great with our rich marinara on a bed of spaghetti noodles, thrown into a big bowl of Italian Wedding Soup or used as the base of those yummy bbq cocktail meatballs we all love.  You could swap some of the spices out to make different flavors. Add Asian flare with Chinese Five Spice and fish sauce, or use cilantro instead of parsley and add a sprinkle of cumin and make it Mexican! And did I mention, they’re gluten free?

I like to keep them in the fridge for quick lunches and snacks throughout the week, and they can also be frozen and warmed in the oven, when you’re in a pinch and needing a quick protein for dinner.


  • 1 lb. Parker Family Beef Ground Beef
  • 1 Parker Family Beef Free Range Egg
  • 2 tbs. Almond Flour (can sub bread crumbs)
  • 1 Handful Italian Parsley, chopped
  • 1 Large Shallot, finely diced
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • Optional: a pinch of red pepper flakes


Pre-heat oven to 375°. In a large bowl, add all ingredients, and gently begin to incorporate everything together. Be sure not to over-mix, which could result in a tough texture. Scoop out meatballs, using a tablespoon, roll them out and place them on a foil lined baking sheet that is sprayed or lightly greased with olive oil. Bake in the oven for 15-20 minutes, flipping the meatballs halfway through so that they brown on each side. Remove from oven and serve, or, once cooled, place in the freezer or in the fridge for later!