We’ve been friends with Jen for several years now. We were instantly drawn to her Predominantly Paleo IG feed for many reasons, but probably foremost is her “voice” in this community. It’s needed, relevant, and always honest. She is a hard working momma of three adorable littles, is a #ladyboss of not one but three businesses, manages her health issues like a champ and is always willing to support other’s facing similar challenges. She shares her knowledge without hesitation and is always willing to share her health journey so that others can benefit and learn.
Jen is fiercely loyal. That short little sentence probably sums her up the most. She’s loyal to the people in her life, namely her family above anyone else. She’s a “mamma bear” kind of mom – don’t mess with her cubs! As a mother of 4 kids and 4 grandkids myself, that’s a trait I recognized in her from the get go! I’ve chased down grown men that were “messing with my cubs” so Jen and I have that in common. She’s also fiercely loyal to what she sets her mind to. What started with her blog just a few short years ago has grown into three businesses, five published books and an Instagram/Facebook following that appreciate her efforts and commitment to this community.
Jen is also supportive to others in this same arena. Those of us on a health journey that seem to be struggling to find answers, those trying to find their own “voice” in this community, those trying to just make it through the week…the list goes on and on. Jen’s willing to reach back and help other’s find their way. She was one of the first to support our ebook, Paleo Olé, when it came out last year and posted about it on her IG feed. Meant the world to Makenna and I!
As a native Texan Jen is loyal to her roots and comes up with delicious recipe make overs, just another reason to be drawn to her! All. The. Best. Comfort. Food. Recipes!!! I’m not from Texas, but being from Colorado, our food interest are very similar. Whether it’s something with pecans, chilies, deep fried or spicy, Jen speaks our food “love language” over here and is quite fluent.
In her new book, Affordable Paleo Cooking With Your Instant Pot, she goes out of her way to make enjoying a Paleo lifestyle something that’s not only doable, but quick and easy on the pocket book. We hope you enjoy this queso dip from the “slurp + drizzle” chapter of the book she graciously allowed us to share on our blog. We made some cassava chips to dip in it along with some roasted shishito peppers, but it could easily be used for dipping raw veggies or a cheesy drizzle over roasted meats and veggies.
If you don’t already follow Jen in all her goings on, please do…here are all her social links. You’re life will be changed and your body just might thank you for it!
Jennifer Robins queso dip from “Affordable Paleo Cooking With Your Instant Pot”
guest recipe from Jennifer Robins of Predominantly Paleo
- 12 oz (340 g) white-flesh sweet potato, peeled & chopped
- 2 cups (480 ml) vegetable broth or chicken broth
- 3 oz (84 g) carrots, chopped
- 2 tbsp (28 g) ghee
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- ½ tsp ground cumin
- 1 tsp ground chipotle chile
- 1 tsp chili powder
- ¼ cup nutritional yeast (opt)
- 1 (10oz [285 g]) can diced chilies & tomatoes drained
- fresh chopped cilantro
- Add all of the ingredients except for the diced chilies & tomatoes and cilantro to the stainless steel bowl of your Instant Pot. Give them a quick stir and then secure the lid, close the pressure valve and press the Pressure Cook/Manual button. Use the +/- buttons to adjust he time until 7 minutes is displayed.
- Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Use an immersion blenders to blend until the dip is smooth and creamy.
- Add in the drained chilies and tomatoes, stir and top with cilantro to serve.