Instant Pot Baby Back Ribs

I am sharing this recipe I found on The Real Dietitians Blog.  These sound delicious and I can’t wain to get home and give them a try.  🙂  This is a Paleo Whole 30 compliant recipe.

Instant Pot Baby Back Ribs
The Real Food Dietitians


Prep time:  10 mins  Cook time: 40 mins  Total time:  50 mins  Serves: 4

Author:  The Real Food Dietitians


  • 3 – 3 ½ lb. baby back ribs, cut into 3 equal sections
  • 1 cup water or broth
  • Whole30-compliant BBQ sauce such as Tessemae’s or Peach BBQ Sauce

Spice rub:

  • ½ tsp. chili powder
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. cumin
  • ½ tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. black pepper



  • First combine ingredients for spice rub.


  1. Cut ribs into 3 equal sections then rub each section with the spice rub.
  2. Place metal rack into the bottom of the Instant Pot insert.
  3. Add water or broth.
  4. Arrange ribs into a teepee or pyramid.
  5. Place lid on Instant Pot and lock into place.
  6. Flip valve to ‘Sealing’ position.
  7. Select ‘Manual’ setting (30 minutes).
  8. When cooking time is up, quick release the pressure by flipping the valve to ‘Venting’ position.
  9. Remove ribs from Instant Pot and place on a rimmed baking sheet.
  10. Preheat broiler to medium-high heat. Brush ribs with barbecue sauce on both sides.
  11. Broil for 3-5 minutes or until sauce is bubbly and slightly caramelized.
  12. Cut into individual ribs for serving.



Paleo Peach Cobbler

Take advantage of peach season with this paleo and vegan peach cobbler! It’s sweetened with unrefined coconut sugar and spiced with a touch of sweet cinnamon, with a warm and crisp grain-free pastry topping that’s downright addicting. A great gluten free, dairy free dessert for summer! With all the summer fruits and veggies, I’ve had……

via Paleo

This sounds yummy!



Another recipe from The Real Food Dietitians  I can’t wait to try this, and my favorite flavor of ice cream too.
Prep time
20 mins
Cook time
4 hours
Total time
4 hours 20 mins
This non-dairy frozen treat relies on spinach to get a gorgeous green hue rather than artificial dyes. And it’s just perfectly sweet thanks to honey – not sugar or corn syrup! The addition of gelatin keeps the ice cream from freezing solid so you get a nice creamy scoop even without the cream.
Author: The Real Food Dietitians
Recipe type: Dessert, Sweets & Treats
Cuisine: Dairy-free, Paleo, Nut-free, Egg-free
Serves: 8
  1. Place ½ can of coconut milk, spinach and the mint leaves in the blender and blend until smooth.
  2. Add remaining coconut milk, honey and vanilla and blend again.
  3. Pour hot water into a small bowl or measuring cup. Sprinkle with gelatin and allow to stand for 5 minutes to allow the gelatin to bloom (aka swell). With the blender running on low speed, add bloomed gelatin to coconut milk mixture. Secure blender lid and process on high until well blended. If coconut mixture starts to separate, don’t panic, just keep blending – it will get smooth.
  4. Pour mixture into a shallow freezer safe container or loaf pan. Add chocolate chips. Place in freezer. Stir mixture every 30 minutes for the first 3 hours or so to incorporate air into the mixture as it freezes.
  5. Serve after 4 hours (soft serve consistency) or freeze longer for a harder consistency.
  6. If frozen solid, allow ice cream to sit at room temperature for 20 minutes before serving.
*NOTE: This ice cream can also be made in an ice cream maker. Prepare ice cream base through step 3 then follow manufacturer’s directions for your particular ice cream maker.

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Serving size: ⅛th recipe Calories: 258 Fat: 20g Carbohydrates: 19g Sugar: 16g Sodium: 28mg Fiber: 1g Protein: 2g

Fudgy Triple Chocolate Paleo

These are the most delicious fudgy paleo and vegan brownies that you’ll ever make! Raw cacao, unsweetened chocolate and chocolate chunks make them extra chocolatey with rich flavor and chewy fudge-like texture. Kid approved, gluten-free, dairy-free and great when you need a healthy chocolate indulgence! Brownies are one dessert that everyone can get excited for,……

via Fudgy Triple Chocolate Paleo

Roasted Garlic & Lemon Chicken, Broccoli, and Cauliflower


Just had this delicious mean for lunch.  It’s paleo and oh so good.


1 Roasting Chicken

1 Lemon Juiced

2 Cloves of Garlic

Salt & Pepper to taste

1 Head of Cauliflower

1 Bunch of Broccoli

Coconut Amino


Mix lemon juice, garlic, salt & pepper together. Add in Coconut Amino.   Add ¼ cup of water.  Baste chicken with mixture several times during roasting.

Chop Cauliflower in food processor until consistency of rice is obtained.

Cut Broccoli into pieces and steam until cooked but not mushy.

Remove chicken from bones and cut into bite sized pieces.  Mix with Cauliflower and Broccoli and heat on medium in microwave for 4 minutes or until Cauliflower is warm.