Category Archives: Recipes

Horseradish Roasted Vegetables

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I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.

In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.

Horseradish Roasted Vegetables

  • Roasted veggies of your choice (I used whole garlic, brussels and carrots)
  • Horseradish
  • Bacon Fat
  • Kosher salt/pepp

I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.

Voila! They were fabulous.DSC_0233DSC_0235DSC_0241

Paleo Party Treats

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I had a lia sophia jewelry party this past Saturday-they’re so much fun! Awesome ladies, gorgeous jewels, yummy healthy food, and vino. What could be better? I always take these parties as opportunities to try some new tasty finger food recipes-Ala paleo style 🙂

I ended up with Paleo Cookie Dough Truffles, Chili Roasted Pepitas, and a whole smorgasbord of other goodies.

Here are the Paleo Cookie Dough Truffles from Frisky Lemon Nutrition:Paleo Cookie Dough Truffles

I chose to use raw honey. My recipe took 3 1/2 TBSP of coconut flour. My yield was about 45, as I made them just a little more bite size. I used my Kitchen Aid mixer to incorporate all ingredients, and it was very convenient. They do soften fairly quickly, so keep in the refrigerator until ready to serve, and continue bringing more out. I chose not to dip them in chocolate as I thought they’d be sweet enough as is-and they were perfect!!! They were a huge hit. What a fabulous recipe (oh, and super easy too!) 🙂

The other recipe I made was Chili Roasted Pepitas. Whether or not seeds are considered “paleo” depends on who you ask. I typically do not eat them, as they’re difficult to digest (that whole external shell to protect the inside fruit thing…). I had purchased some a while back for a specific recipe, and all I could find at the time was a huge bag of them, which have sat in my pantry ever since. I decided to use them up with this recipe from elana’s pantry: Chili Roasted Pumpkin Seeds. I followed the recipe exactly (again, super easy!), and they were so good! I was pleasantly surprised with how light and airy the seeds became after toasting, and they’re a great crunchy, healthier snack to have sitting around instead of crackers or granola.

I also made Dark Chocolate Pistachio Sea Salt Bark from Whole Living (my fave magazine ever). I tried this recipe from the magazine about a year and a half ago, and have been making it ever since. It’s probably one of my most requested recipes. I rub butter on the pan, instead of using cooking spray (yucky), and I don’t measure anything. I melt about 3/4 of a bag of Ghiradelli dark chocolate chips, I sprinkle with lots of shelled pistachios, and grind more sea salt than you’d expect. Salt and chocolate = yum. Another go-to super easy recipe that always gets rave reviews. I’ve also changed up the ingredients with lots of different things, and it’s always been successful, too.

I’d also baked a wedge of brie, and paired it with organic blueberry preserves, and had the usual fresh fruit, crisp vegetables, nut crackers, and it wouldn’t be a party without bacon 🙂

Asian Coleslaw

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I love cabbage, and I miss coleslaw with miracle whip (yes, ewww, I know). This new recipe completely satisfied my coleslaw craving in addition to Asian soy flavors, and was super easy 🙂

Asian Coleslaw

  • Shredded cabbage (I used the shredded green/red and carrot mix)
  • Diced white onion
  • Dried pineapple (I used dehydrated)
  • Whole cashews
  • Coconut aminos
  • Kosher salt/pepp

Mix everything in a bowl, and enjoy! Use as much coconut aminos as you prefer (some like it saaaauuuuucy), and just a little salt/pepp. I had some leftover, which I just had for lunch, and it is even better the second day; the dehydrated pineapple had softened a bit, but the cashews were still crunchy. I don’t think it’d be good after day 2 🙂DSC_0308DSC_0312

Egg White Bake

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All this time, I thought I’d been avoiding the anti-nutrients in egg yolks by eating only egg whites. Think about that for a second…what protects the yolk? Egg whites; they have the anti-nutrients. Drrrrrr. So anyway, I had egg whites to use up that I didn’t want to waste.

One Sunday morning I decided to do an egg white scramble, and accidentally just ended up with this baked thing.

Egg White Bake

  • Organic ground turkey
  • Diced white onion
  • Sliced mushrooms
  • Egg whites
  • Kosher salt/pepp
  • Garlic powder

I started by sautéing the meat until almost brown, added the onion and continued to sauté until they were almost soft. I added the mushrooms, so they could cook, sprinkling everything with a little kosher salt/pepp and garlic powder (didn’t feel like chopping garlic). I continued to stir until everything was done, then poured a bunch of egg whites in. I was ready to scramble and mix everything together, but it kind of quickly formed this layer on the bottom, so I put a lid on it and let the whites continue to cook without stirring. Once they were almost firm, I popped the entire pan in the oven to bake at 350 degrees for about 20 minutes. I didn’t use any oil or fat in the pan.

Pretty much like a yummy, crust-less, egg white quiche.DSC_0201DSC_0208DSC_0203

Chips…mmmmmmmmmmmm

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Yes, salty (and some sweet) chips.

You know that one kitchen gadget that you hang on to forever, and use maybe once every 5 years, but can’t seem to let go of? I happen to have one, and it’s called the Presto ChipShot. I asked my Grandma for it as a Christmas gift back when I was like, 18 (yes obviously I have had a thing for food/kitchen way beyond the recent discovery of it)? I’ve hung on to it ever since, and it has made a grand re-entrance into my kitchen life 🙂 You could probably find one eBay for $5, but it’s $5 well spent.

I randomly saw some Taro Root at the commissary last weekend, so I picked some up and thought it’d be fun to do something with them (I cannot believe all these years, the giant “Elephant Ear” plants my mom has planted, are Taro Roots? I learn something everyday). I bought four, they were a whopping $1.42 total. I left the skin on, washed them well, let them dry and then put them through the chipshot with the krinkle-cut attachment. Holy SHMOLY it only took about 5 minutes. I had these awesome krinkle-cut taro root slices. I placed them on dehydrating trays, and Seth sprinkled them with seasonings, 4 different flavors: salt, salt and pepper, garlic powder, and cinnamon/sugar. In about 24 hours they were dry, but I left them in for 48 hours, and they have the perfect crunchiness! Highly recommend the plain old salt flavor.

Now I have the perfect crunch salty chips for guac, that are: corn, grain, soy, msg, dairy, and awful crappy oil, free. Yay!

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