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» Pale Yellow

Cream together butter and sugar until pale yellow.

Filtering by Tag: diary free

Beef Chili (No Beans

Tracy Byrne

Beef Chili (No Beans - Whole 30) | Pale Yellow

If you are looking for a break from the onslaught of Christmas Cookies, look no farther.  This chili is healthful, easy, and warming.  It will leave you full and counteract all the butter and sugar!

Print the recipe!

Beef Chili (no beans)

Adapted from Whole 30

Yield - 3-5 servings

  • olive oil
  • 1 lb grassfed beef, 93%
  • 1 large yellow onion
  • 1 red pepper
  • 1 green pepper
  • 2 carrots, peeled
  • 2 stalks of celery
  • 3 large cloves of garlic
  • salt + pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon chipotle chili pepper
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 14-ounce can diced tomatoes
  • 2 cups beef broth

Add a little olive oil to a large skillet with sides to heat.  Add the ground beef to brown.  Stir and break up the meat.  Cook for about 10 minutes until only a little pink remains.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Finely chop the onion, peppers, carrots, celery, and garlic.  

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add to the meat. Stir and cook until the onions the are translucent, about 10 minutes.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the dried herbs and spices.  Adjust if you like things spicy. I found this to be medium-hot, but I’m a whimp!  Stir to toast for 1 minute.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the tomatoes with juice and the broth.  Stir to combine.  Let simmer for 1-2 hours with a lid on.  The carrots should become soft.  During the last 20 minutes remove the lid.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Taste and adjust seasonings as needed.  Serve with avocado, guacamole, radishes, or anything you want!

Beef Chili (No Beans - Whole 30) | Pale Yellow

Kombucha

Tracy Byrne

DIY Kombucha | Pale Yellow

Are you addicted to kombucha?  Is the cost of kombucha ruining your bank account?  If so, it's probably time to start brewing your own!  It's a little out there, a little hippy, but trust me, it's worth the effort.  In a half hour of active time a week, you can have about 7 bottles of kombucha for about the cost of one bottle.  Bonus, you're now one at parties who want to talk about the joys of the symbiotic relationship of bacteria and yeast on your digestive system!

DIY Kombucha | Pale Yellow

My biggest suggestion is to start with a kit.  I've been using this one for almost a year after my brother gifted it to me for Christmas.  The kit comes with a perfect jar, pH strips, a SCOBY, and the consumable ingredients for your first brew.  My SCOBY (symbiotic culture of bacteria and yeast) has grown and grown over the past year.  I've divided and it gifted in with some kombucha liquid to friends.  The SCOBY is a living thing, your newest friend!

DIY Kombucha | Pale Yellow

To bottle, I love these bottles, I bought two sets.  The one draw back is everyone thinks you're drinking a beer.  I wish.  I'm sure you are all more creative than me, when it comes to flavors, I keep mine pretty simple.  Go wild! 

DIY Kombucha | Pale Yellow

Print the recipe!

Kombucha

Adapted from The Kitchn & Shutterbean

Yield - 7-8 16-ounce bottles

  • 3/4 cup sugar
  • 5 cups boiling water
  • 8 tea bags (black, green, or a combination of any)
  • SCOBY + 1 cup kombucha liquid
  • cold water
  • 4-10 ounces organic, pure juice
  1. First batch - Add the sugar to a clean, 1 gallon glass container.  Pour in the boiling water.  Stir to melt the sugar.

  2. Add the tea bags and let steep until the mixture reaches room temperature.  The temperature should be between 74-84 ˚F.

  3. Remove the tea bags and add cold water to fill about 2/3’s of the jar.  Gently add the SCOBY and liquid.  Fill the jar to the top with cold water.  Check the pH, the mixture should be less than 4.5.

  4. Cover with a breathable fabric like cheesecloth and set in a warm place, away from the sun, but with access to airflow for at least 7 days, more is fine too.  Again, check the pH, it should be between 2.5 and 3.5.

  5. Bottling - With the cleanest of hands, remove the SCOBY and place in a separate container with at least 1 cup of kombucha liquid.  Yes, it feels gross, just do it!

  6. Add 4-10 ounces of pure juice to the jar and stir.  My favorites are pomegranate, grapefruit, lemon-lime, and apple cider with ginger.  You can also add fresh fruit, ginger, or herbs.  You just want a juice without any sugar and preferably organic.

  7. Pour the kombucha through a fine sieve and bottle in 16-ounce bottles.  Cap and store in a cool, dark place for 2-7 days for the second fermentation.  The longer they ferment, the more fizzy.

  8. Once fermented, place bottles in the fridge until you are ready to drink them.

  9. With the SCOBY and remaining kombucha liquid you put aside in step 5, you can start the process again!

DIY Kombucha | Pale Yellow

Vegan Cheese Spread (but it's not really cheese...)

Tracy Byrne

Vegan Cheese Spread | Pale Yellow

I have been working hard to eliminate dairy from my diet.  Giving up dairy for Lent was a good start and I resisted all but a two-day bender.  Now that Lent is over, I am trying to figure out how I can be diary-free while not being a pain in the ass and eating all things delicious.  As Andrea pointed out, this blog is literally named after butter.

Vegan Cheese Spread | Pale Yellow

So while this a dairy-free cheese alternative, it is not cheese.  Definitely not cheese.  Maybe if you have never had cheese and were told this was cheese you would believe it, but I have had cheese.  Maybe too much cheese and that's why I feel better when I do not eat it!

Vegan Cheese Spread | Pale Yellow

Despite this spread I'm calling a cheese, not being a cheese, it is extremely tasty!  The texture is smooth and silky, perfecting for spreading on crackers.  Garlic and tons of fresh herbs provide amazing flavor.  Diary- and non-dairy eaters were scooping up the cheese dip like crazy!  Next time you want a herby, fresh spread, I highly recommend you make this dip.  Just don't call it cheese!

Vegan Cheese Spread | Pale Yellow

Print the recipe!

Vegan Cheese Spread

Adapted from Minimalist Baker

Yield - 1 pint

 

2 cups unsalted, raw cashews

2-3 cups water

2 cloves garlic

zest from 1 lemon

juice from 2 lemons

2 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons olive oil

1/4 teaspoons smoked paprika

1/3-2/3 cup water

2 tablespoons finely chopped chives

4 tablespoons finely chopped dill

 

  1. The night before - soak with the cashews with 2-3 cups water, enough water to cover the nuts.  Cover the bowl and refrigerate overnight or at least 12 hours.

  2. Add the garlic to a food processor and pulse until chopped.  

  3. Drain the cashews and add to the food processor.  Add the zest, juice, yeast, salt, oil, and paprika to the food processor.  Pulse until crumbly.

  4. Turn the food processor on high and stream in water until the mix is creamy.  Add as much water is needed to make the cheese creamy and smooth, but not so much that it is watery.  I used just over 1/3 cup.

  5. Scrape the cheese into a cheesecloth and shape into a circle.  Leave the cheesecloth in a sieve overnight to drain any extra fluid.

  6. Finely chop the chives and dill.  Roll the cheese in the herbs and shape into a ball.

  7. Serve with crackers and enjoy!

Vegan Cheese Spread | Pale Yellow

Banana Chocolate Shake {Vegan}

Tracy Byrne

chocolate banana smoothie (2-ingredients, easy, vegan) | pale yellowMeet my new favorite treat!  It's easy, rather healthy, and totally deliciously satisfying.  The banana ice cream fad gets a facelift in this non-milk, milk shake. chocolate banana smoothie (2-ingredients, easy, vegan) | pale yellowAs much as I try to eat healthy, I often have 2-3 week benders where all bets are off.  In one such bender I found myself eating ice cream for dinner several nights in a row.  Obviously that is not a habit I can maintain.

chocolate banana smoothie (2-ingredients, easy, vegan) | pale yellowNow that I'm back on track, I still crave that sweet something in the evenings after dinner.  Enter my new favorite treat.  Two ingredients, whiz it up, and you're done; sweet, sweet dessert.  The banana flavor is definitely present, but I love bananas, so it's all good.  Chocolate + banana is one of my favorite flavor combinations.  A little scoop of peanut butter makes the whole drink that much more delightful!

chocolate banana smoothie (2-ingredients, easy, vegan) | pale yellowOne Year Ago - Pineapple Apple Mint Juice Two Years Ago - Chocolate Oreo Cupcakes

Print the Recipe!

Banana Chocolate Shake {Vegan, Two-Ingredients} Yield - 1 serving

1 small banana, in chunks and frozen 1 cup dark chocolate almond milk

  1. Add the frozen banana pieces and milk to a Magic Bullet blender or other such device.  Blend for 2-3 minutes or until well combined.
  2. Enjoy with your favorite straw!

Variations - Add 1 tablespoon of peanut butter!  A dash of cinnamon!  Use vanilla almond milk or coconut!  Add extracts!  Be fancy!chocolate banana smoothie (2-ingredients, easy, vegan) | pale yellow