What do you think of when you think of deviled eggs? Summer? Sprinkling of paprika? I think of protein packed delicious snacks. I probably make deviled eggs almost every week. They are easy to make and a great grab and go snack.
I try to change them up to try new flavors. This is a favorite in my house.
- 10 eggs, hard boiled
- 1/3 c chipotle mayonnaise
- 1/4 c homemade mayonnaise (see website)
- sea salt
- 1 bacon strip, cooked, chopped
To make hard boiled eggs. Place eggs in a sauce pan. Cover eggs with water. Bring water to a rolling boil. Turn off heat and let eggs rest in sauce pan for 10-15 minutes. Transfer eggs to a large bowl filled with ice cubes and water. Let sit in water bath about 5 minutes. The water bath will help with the peeling of the eggs.
Peel eggs. Slice eggs in half horizontally. Remove egg yolks from egg and transfer to a bowl for mixing in mayonnaise and sea salt. Before mixing in mayonnaise, break up yolks with a fork so that the yolks are in small crumbles. Mix in mayonnaise and salt until yolk mixture is creamy. Sprinkle bacon bits on top of eggs. Share. Eat. Enjoy.
Using a ziplock bag, fill bag with yolk mixture. Squeeze out air and then snip corner of bag. Now you can pipe the yolk mixture into the egg cavities. Top with bacon bits. Serve. Eat. Enjoy.
I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.
- 1 large plantain, chopped
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tsp arrowroot
- 1 tbsp garlic, minced
- 1 tsp lime juice
- salt and pepper
Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.
Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..
Pour six tortillas onto parchment paper/silicone mat lined sheet pan. Bake in oven for 15 minutes.
Serve. Eat. Enjoy.
This recipe came by in a roundabout way. I got thinking about making tacos, which called for cabbage in the recipe. I thought I would make a little twist and use broccoli slaw. For ease and time I used bagged broccoli slaw, I recommend either making this early in the day or the night before. The extra time helps the flavors meld together. It is truly delicious. The slaw could be used in tacos, or just as a side. We have had it both ways.
- 1 bag broccoli slaw
- 1 large peach, diced
- 1 lime, zested, juiced
- 1/2 – 3/4c sweet cashew cream
- 1/2 c cilantro, roughly chopped
- 1/2 tsp garlic, minced
- salt and pepper
This is the exciting part. Once you have chopped, diced and minced your ingredients all you have to do is mix thoroughly. Chill.
Serve. Eat. Enjoy.
This dish is a little twist to my Shrimp Curry. Swapping the chicken for shrimp is a good idea when budget is a concern or someone might have a seafood allergy. I used boneless skinless chicken thighs. There is so much more flavor in the thighs than the breasts. Serve this with Cilantro Cauli-Rice and you have Chicken Curry “takeout” without the takeout cost.
- 4 tbs[ coconut oil, divided (2/1/1)
- 16 oz. chicken thighs, boneless skinless 1-inch cubes
- 1/2 tsp each mustard seed, ground cumin, ground coriander and garam masala
- 1/4 onion, small dice
- 25 oz. can/box diced tomatoes (I like Pomi)
- 7 oz creamed coconut
- 1 c vegetable broth
- 1 small head of cauliflower, rice size
- l batch of lime gremolata (see website)
- Cilantro, roughly chopped, garnish
In a large skillet on medium heat, melt 2 tbsp coconut oil. Add chicken to melted coconut oil and cook until chicken is cooked through. Remove from skillet and set aside.
Add 1 tbsp coconut oil to skillet to melt. When oil is melted add cauliflower rice to skillet. Stir to coat cauli-rice. Add gremolata to cauliflower rice and stir thoroughly. Cook cauli-rice until is heated through and has softenend. It should have the bite just like conventional rice. Be sure not to overcook. You do not want mushy cauliflower-rice. Remove from skillet and set aside.
Add 1 tbsp coconut oil to skillet and melt. After coconut oil is melted and mustard seeds. Stir frequently until fragrant and the seeds begin to pop. Add cumin, coriander and garam masala. Cook spices, stirring frequently until fragrant. Add onion and cook, stir frequently, until softened. Add tomatoes, creamed coconut, and vegetable broth. Return chicken to tomato mixture. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce is slightly thickened.
Divide cauliflower-rice between plates and top with chicken curry. Sprinkle cilantro on chicken curry for garnish. Serve. Eat. Enjoy.
Some people think that sweet potatoes are only for the holidays. That is just crazy talk. I like to turn them into oven fries. Serve these with some burgers and that is yummy for the tummy. Sweet potatoes are loaded with good for you nutrients. These fries are inspired by some I had at one of our usual places we like to eat. Easy to make also.
- 2 medium sweet potatoes cut into fries
- 1 tbsp avocado oil
- 1/2 tsp cinnamon
- 1 tsp coconut sugar
- 1/4 tsp sea salt
- 1 tbsp gremolata (see website)
Preheat oven to 400 degrees.
In a medium size bowl combine all ingredients (except the gremolata) Mix well with your hands. Make sure all the fries are coated. Spread fries out on a aluminum foil lined baking sheet. This makes for easy clean up.
Bake in oven for about 25 minutes. Stir fries half way through the baking process. Remove from oven when fries are at desired doneness. Sprinkle gremolata on top of fries. Serve. Eat. Enjoy.
Summer is time for burgers, grilling out, picnics and all kinds of fun and carefree things. I remember running around and playing games until dark. Block parties with grills filled with all kinds of good eats. There were so many different smells from the grills. It smelled just like summer. The next time you grill out some burgers give these a try. They have so much flavor and smell so good. You can serve these on some crunchy lettuce wedges, or for those that do not eat paleo some gluten -free buns. Either way your guests are going to want more after one bite.
Mix ingredients. Form into patties (3-4). Cook to desired doneness. Serve. Eat. Enjoy.
London Broil is a temperamental piece of meat. If you do not cook this meat just right it will be a tough and practically inedible. There are two keys to a tasty bite of London Broil. The first is a good marinade. Marinading helps to tenderize and boost the flavor of the steak. The second key is to not overcook the steak. London Broil is best cooked to medium-rare no more than medium.
- 8 oz London Broil Steak
- 1 Romaine Heart, chopped
- 2 tbsp carrots, shredded
- 10 cherry tomatoes, halved
- 1 avocado, chopped
Marinade steak for 24 hours. This length of time helps tenderize and impart incredible flavor to the steak.
I like to use a cast iron skillet to make this steak. Make sure the cast iron skillet is well oiled. Heat skillet up to medium-high heat. You want to get a good sear on both sides of the steak. This steak only takes a few minutes on each side. Remove from pan and let rest.
While the steak is resting assemble the salad greens and vegetables. Start your layering with the romaine and work your way down the list of ingredients.
Thinly slice the London Broil against the grain of the steak. This will help to keep the steak tender. Place steak on greens. Serve. Eat. Enjoy.
I made this cashew cream to use in some of my desserts. You can substitute this for heavy cream in your desserts. There is just a hint of sweetness, without any sugar. The magic ingredient is dates. This cashew cream pours like heavy cream. My original cashew cream is a little thicker. I am excited about this new twist, and am looking forward to creating some delicious desserts.
- 1 cup raw cashew pieces
- 3 Medjool dates
- Filtered water for soaking
- 1 c filtered water
- 1 tbsp freshly squeezed lemon juice
- large pinch of sea salt
- 1/2 tsp apple cider vinegar
Place cashews and dates in a bowl and cover with water. Cover bowl and refrigerate overnight.
Drain cashews and dates. Transfer cashews, dates and remaining ingredients into a high speed blender. Blend on high until smooth and creamy. You may need to scrape down the sides of the blender midway through the blending process. Transfer to a jar with a lid and store in refrigerator.
Try this in my Clafouti recipes or the Pumpkin Cheesecake.
The name of this salad says it all. Fresh ripe peaches; burst in your mouth cherry tomatoes; and crunchy green beans all in one delicious place. Summer, all on one plate. There is hardly anything better than that. This salad is a flavor explosion in your mouth. Easy to put together also.
Earlier in the week I had made some pan seared green beans to go with another meal. Do not be afraid to mix things up and make your salads unique. Do you want to eat the same salad every time – Not me. Remember, the more color in your salad the more nutritious it will be for you. This salad serves two large portions.
- 1 heart of Romaine, chopped
- 1/2 c green beans, cooked, chopped
- 1 Pkg Beyond Meat Chicken Strips (optional)
- 1 peach, chopped
- 1 avocado, chopped
- 1 c cherry tomatoes, halved
- 2 tbsp sliced tomatoes
Start layering ingredients on two plates. Begin with the Romaine and work your way through the list of ingredients. Easy. Top with favorite vinaigrette.
I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.
- 3 Haas avocados, diced
- 1/4 large onion, diced
- 1 tomato, diced
- 1 peach, diced
- 1 lime zested, juiced
- pinch salt
- 1/4 c cilantro, chopped
Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.