Easy Baked Sweet Potato Fries (AIP, Paleo, Whole30)

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Easy Baked Sweet Potato Fries

  • Servings: 3-4
  • Difficulty: easy
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IMG_6094Ingredients:

1 large or 2 medium/small sweet potatoes, orange or white
Avocado Oil
Seasoning of choice

Directions:

  1. Preheat oven to 400°F. 
  2. Cut sweet potatoes into wedges by cutting in half width-wise (think hamburger vs. hot dog), holding each half cut-side down and cutting into approximately 4-5 thick slices, then cutting each slice into 4 wedges.
  3. Toss wedges with 2 TB avocado oil in a large bowl.
  4. Add desired seasonings and toss again to coat wedges evenly.
  5. Add wedges to a grid baking rack*, assembling in a single layer.
    • Be sure not to overcrowd the rack, leaving a little space in between each wedge. Otherwise they will steam and not roast. Roasting = crunch factor.
    • I put my baking rack over a baking sheet to catch any potential drips. I recommend you do this too.
  6. Place into oven and bake for 45 minutes to 1 hour, checking for doneness at 45 minutes. They’re done when they are lightly browned and crispy!
  7. Eat up, buttercup!

Notes:
-These keep well in the fridge for up to 1 week and can easily be reheated in the oven or crisped back up on a skillet.
-I used Primal Palate Adobo Seasoning and love it for this recipe, but you can use any seasonings you’d like. A simple sprinkle of salt and pepper would be divine!
-A grid baking rack* is essential to getting that perfect crisp without having to flip them because they cook evenly the whole time. If you don’t have one, then flip the wedges at the halfway point to ensure that they evenly brown on both sides.

*affiliate link

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Spaghetti Squash Patties (Paleo, Whole30)

Here’s the thing…I love the idea of spaghetti squash more than I enjoy the vegetable itself. I like it for the first few bites, then the texture largely becomes unappealing.

Yet I buy the vegetable again and again, hoping to reinvent it in a way that keeps it interesting for me.

This time, I decided to make some patties! They’re wonderful on their own or with some chimichurri drizzled on top (although let’s be honest, chimichurri just makes everything better).

Hope you make this super simple recipe and enjoy!

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Spaghetti Squash Patties

  • Servings: 4-5
  • Difficulty: easy
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Ingredients:

1 small spaghetti squash or 1.5-2 cups spaghetti squash strands
2 large eggs
1/2 cup coconut flour
1 TB Primal Palate Adobo seasoning
Olive Oil
Salt
Pepper

Directions:

  1. Preheat oven to 400°F.
  2. Slice spaghetti squash in half, scrape out the seeds, then rub 1-2 teaspoons olive oil into each half and sprinkle with salt & pepper.
  3. Place onto a lined cookie sheet and bake in oven for 40 minutes, or until the top feels soft/you can easily insert a fork through the skin.
  4. Once cool enough to handle, use a fork to scrape the strands out of the spaghetti squash halves, and measure 1.5-2 cups strands into a medium-sized bowl.
    • Alternatively, you could roast/steam/microwave your spaghetti squash according to your own preferences, then use 1.5-2 cups of the strands for the patties.
  5. In a small bowl, crack the eggs, being careful to not leave any shell behind, and whisk them gently to scramble.
  6. Add eggs to the spaghetti squash, along with coconut flour and Adobo seasoning.
  7. Form the dough into balls then press down with your hands to form patties. This recipe will make approximately 15-16 patties.
  8. Heat a skillet on low heat (low heat is important here because it will allow the patties to cook through and brown without burning).
  9. Add 1 TB olive oil, then add patties to the pan, cooking until browned on both sides (about 4-5 minutes per side). Carefully flip the patties to ensure they don’t fall apart. You’ll likely cook the patties in 3 batches of 5 at a time. Be sure to add 1 TB olive oil to the pan for each new batch.
  10. Serve! Try not to eat them all in one sitting.

Notes:
-These patties will keep in the refrigerator for up to 1 week.
-If you don’t have Primal Palate Adobo Seasoning, feel free to use your favorite spice blend, just adjust salt as necessary.

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Coconut Fizz Mocktail (AIP, Paleo, Whole30)

Listen. LISTEN. I know that it’s freezing outside and tropical cocktails aren’t exactly what everyone is craving.

But HEAR ME OUT.

…I don’t care.

Really though, sometimes when it’s cold outside I like to take myself to a warm, tropical destination by having some kind of fun beverage that makes me feel like I’m on the beach. Anyone else? Just me?

This drink does not have any alcohol in it as-is, but if you’re feelin’ frisky, I think it would be fantastic with some vodka or gin.

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Coconut Fizz Mocktail

  • Servings: 1 mocktail
  • Difficulty: easy
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Ingredients:

3 TB coconut milk
Coconut LaCroix
Lime wedges
Ice

Directions:

  1. Fill a tall glass with ice.
  2. Add 3 TB coconut milk.
  3. Top off with the Coconut LaCroix.
  4. Squeeze a wedge or two of fresh lime juice into the drink.
  5. Stir well until everything is combined.
  6. Sip away!!

Notes:
-If you don’t have Coconut LaCroix on hand, feel free to use plain sparkling water. It won’t be as coconut-forward, but it’ll still be refreshing and delicious!
-Recipe is for one serving so you can double or triple as needed. The LaCroix does lose its carbonation, so I would not recommend making in advance.

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Sweet Potato Oat Breakfast Bars (Gluten-free, Vegan)

Oat bars are such an easy grab ‘n go breakfast option. I’m always looking for things that don’t take too much effort, especially recipes that don’t require expensive ingredients.

I actually dreamed up these bars while I was making celery juice one morning. I knew I had sweet potatoes I needed to use up, so I just threw them into my Instant pot per these instructions and went from there. Sometimes the best recipes come when you don’t have a real plan and are just throwing together whatever works. 🙂

There are so many ways to customize them too. Add some fruit (I love apples or pears), add nuts, add chocolate chips, maybe add in some collagen or other protein powder to get an extra protein boost. You can customize them however you want!

However you choose to customize, you must make these ASAP because you will definitely love them for their simplicity and flavor. The extra vitamin boost from the sweet potatoes doesn’t hurt either!

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Sweet Potato Oat Breakfast Bars

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

3 cups gluten-free rolled oats
1 1/2 cups mashed sweet potato (see notes)
2 large eggs (or 2 flax eggs/chia eggs, to keep vegan)
1 cup milk of choice
1 TB cinnamon
1/4 tsp sea salt
2 tsp vanilla extract
1/4 cup pure maple syrup (see notes)
1/4 cup chia seeds (optional)
1/4 cup optional mix-ins: nuts, chocolate chips, chopped apples, etc

Directions:

  1. Preheat oven to 375°F.
  2. In a large bowl, mix mashed sweet potato with rolled oats. Use your hands to make sure they are combined well.
  3. In a separate bowl, combine the rest of the ingredients (except for the optional mix-ins) and mix well.
  4. Add the wet mixture to the sweet potato/oat mixture and stir to combine.
  5. Add in your optional mix-ins and combine.
  6. Grease a 12-inch cast iron skillet with coconut oil or ghee.
  7. Pour mixture into skillet, using your hands or a silicone spatula to spread evenly.
  8. Bake for 30 minutes or until firm and lightly browned. The edges should be coming in from the sides of the skillet.
  9. Allow to cool, then cut into bars.
  10. ENJOY!

Notes:
-For a quick mashed sweet potato, you can follow this recipe to cook them in the Instant Pot, then peel and mash. Otherwise you can make the sweet potatoes in advance or used canned!
-These bars are not too sweet. If you want a sweeter option, then feel free to increase the maple syrup to 1/2 cup instead.
-The bars will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.

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Thai Meatballs from Keto Quick Start

I was beside myself when I found out that I was chosen to be on Diane Sanfilippo’s launch team for her new book, Keto Quick Start. While I wasn’t as familiar with the Keto diet, I’ve long been a follower of Diane’s. I admire her no-nonsense attitude with the things she’s passionate about, as well as her focus on producing quality content for thousands (and thousands) of people.

Well, people, this book is no different. It’s actually like getting two books in one: a textbook AND a cookbook.

Diane dives straight into the science behind the keto diet and breaks it down into a manageable, digestable (see what I did there?) format. Too often, reliable sources of information tend to be large, intimidating information dumps that feel impossible to unpack. Keto Quick Start, however, couldn’t be further from that. In fact, the book is full of colorful tables, charts, and displays that prevent the feeling you get when you’re inundated with new information and your eyes start to glaze over.

You can order here for the best Keto resource I’ve ever seen.

Honestly, when reading this book, it felt like it had been written by a friend. A friend who understood my need to have things explained in a detailed, yet concise manner. A friend who knew that I would have a million questions about keto and somehow managed to answer each one. A friend who truly had my best interest at heart when writing this book.

Oh, and a friend who created KILLER recipes, mostly with staples that I would already have on hand.

Like these Thai meatballs.

Not only are these ridiculously easy to make, but they are juicy, delicious, and packed with flavor. Insert toothpicks and serve as appetizers if you’re hosting a party, enjoy as a protein-packed snack, or serve with any veg or cauliflower rice for an easy meal (particularly the cilantro cauli-rice from Keto Quick Start)!

However you enjoy, I recommend serving with a squeeze of fresh lime juice. 😉

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Thai Meatballs by Diane Sanfilippo

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients:

-2 TB coconut aminos
-1 TB red curry paste
-2-3 dashes of fish sauce
-Grated zest of 1 lime
-1/4 cup finely chopped fresh cilantro leaves
-1/4 cup minced green onions (about 1 green onion)
-1 tsp grated or minced garlic (about 2 cloves)
-1 tsp sea salt
-1/4 tsp ginger powder
-1 lb ground pork
-1 lb ground chicken or turkey, preferably dark meat for the best flavor
-Additional chopped fresh cilantro leaves, sliced green onions, and/or sesame seeds for optional garnish

Directions:

  1. Preheat the oven to 375°F.
  2. In a small mixing bowl, combine the coconut aminos, red curry paste, fish sauce, lime zest, cilantro, green onions, garlic, salt, and ginger powder. Stir to mix well.
  3. In a large mixing bowl, combine the chicken and pork and mix well with your hands.
  4. Add the marinade and use your hands to mix it with the meat until well combined.  Form the meat mixture into 24 meatballs (about 1 1/3 oz each) and place on a rimmed baking sheet.
  5. Bake for 20 minutes, or until cooked through.
  6. Remove the meatballs from the oven and garnish with cilantro, sesame seeds, and green onions, if desired. Serve with cauliflower rice.

Notes:
-If you use Big Tree brand coconut aminos, use less salt
-You can also use 2 lbs of one type of ground meat if you prefer. In that case, Diane recommends using ground pork for best flavor.

Full disclosure: This post contains affiliate links, and of course I appreciate your support! Additionally, while I was offered a free copy of Keto Quick Start, I was not compensated for this post and all opinions expressed are my own.

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Scalloped Sweet Potatoes with Garlic, Sage, and Toasted Pecans (Paleo, Whole30)

Hi friends, and welcome back! I took a brief hiatus from the blog because I started a new job that has taken some adjustment. I’m back though and so excited to share some great recipes with you.

This new holiday favorite was born out of necessity. Our 12th annual Friend Thanksgiving was a more intimate gathering this year since fewer were able to attend, which also meant fewer dishes brought to the potluck. That morning, we realized that one staple dish that was not accounted for was the sweet potatoes. My dear friend, the hostess, wanted sweet potatoes at the table. So I volunteered to throw something together, and this dish began to formulate in my mind.

It may have been one of the best things I’ve ever made. Ever, ever. EVER.

THIS DISH, PEOPLE.

My friend Kacie saw the photo I shared of it on my stories on Instagram, and she immediately messaged me stating that she needed the recipe. A couple of days later, she expressed that the situation was dire because she had been assigned sweet potatoes as her Thanksgiving side dish contribution. I quickly texted her the recipe because I understood the URGENCY.

Kacie doubled the recipe and divided it into two casserole dishes, which worked out well. She also added a sprinkle of cayenne to her pecan topping to give it a little kick (which I think is brilliant).

This was her feedback from Thanksgiving day:

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I know that sweeter sweet potato dishes are common during the holidays, with brown sugar, cinnamon, and marshmallows. But truth be told, those are not my favorite. I prefer to go the savory route with my sweet potatoes, which is what these are.

It’s the perfect balance of flavors and textures, and tastes better than it has any right to, especially considering how easy it is to make.

OKAY FINE without further ado, here’s the recipe that will steal all the thunder at your holiday table.

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Scalloped Sweet Potatoes with Garlic, Sage, and Toasted Pecans

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

-3 medium sweet potatoes (see note)
-1/4 cup fresh sage, finely chopped
-4-6 cloves garlic, minced
-1/2 stick + 2 TB butter (sub 3 TB + 1 TB olive oil, ghee, or coconut oil for Paleo/Whole30)
-1/2 cup broth (chicken, veggie, bone, anything works)
-1 cup raw pecans
-1 tsp dried thyme
-Sea salt
-Black pepper
-Olive oil

Directions:

  1. Preheat oven to 375°F. 
  2. Thinly slice the sweet potatoes (about 1/8 inch thick, they don’t all have to be exact or uniform) and toss in 1 TB olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Layer them into a baking dish or pie dish, creating a single layer of overlapping sweet potato slices.
  3. Pour 1/2 cup broth over the sweet potatoes.
  4. Melt 1/2 stick butter over medium heat, then add minced garlic and chopped sage. Mix well. You don’t want to brown it, just mix it together and gently warm for about 30 seconds, then remove from heat.
    • If using olive oil, warm 3 TB olive oil for 1 minute on stovetop, then add garlic and sage. Sauté for 30 seconds then remove from heat.
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  5. Pour the mixture evenly over the sweet potatoes, using a spatula to spread the garlic and sage if necessary.
  6. Give the sweet potatoes a little drizzle of olive oil (maybe 1 tsp), then cover with foil and bake for 45 minutes or until sweet potatoes have softened.
  7. In the meantime, finely chop the raw pecans. Melt the 2 TB butter (or 1 TB olive oil) on a skillet, then add pecans, 1/4 tsp sea salt, 1/4 tsp black pepper, and 1 tsp dried thyme (this seems like a lot but TRUST). Sauté, stirring continuously, until the pecans begin to deepen in color and grow fragrant (about 5 minutes). Remove from heat and spread across parchment paper to cool and dry. They’ll become gloriously crunchy as they cool. TRY NOT TO EAT IT ALL.
  8. When the sweet potatoes have softened (check with fork for doneness), carefully remove the foil and top the sweet potatoes with the toasted pecan mixture.
  9. Place back into the oven for 10-15 minutes, allowing the pecans to toast more without burning them (check them frequently).
  10. Remove and serve, and revel in the fact that you just won Thanksgiving.

Notes:
-Choose longer and thinner sweet potatoes that are even in thickness. This will ensure that they cook evenly.
-The pecan topping is what makes the dish, so I like a lot of it. If you don’t want quite as much, you could easily decrease to 3/4 cup or even 1/2 cup pecans. Be sure to adjust the other measurements accordingly.
-You can easily make this earlier in the day, cool, then stick back into the oven to warm through before serving. That’s what I did and it worked beautifully!
-Alternatively, you could make everything the day before sans the pecans, then reheat the dish in the oven, add pecans, and cook through. Whatever makes your day easiest!

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Curry-Spiced Meatballs (Paleo, AIP, Whole30)

You all…I have something really disappointing to tell you. Back in July, when I took over the Autoimmune Wellness Instagram account for a week, I mentioned in one of the posts that I was going to be reunited with my childhood best friend in August. We hadn’t seen each other in 20 years, and I could hardly contain how excited I was to see her and her whole family.

Unfortunately, I wasn’t able to go see my friend. My gallbladder got in the way of our reunion. At the time, we didn’t know for sure that it was my gallbladder, but I was in too much pain to make the long drive to see them. I felt so terrible for canceling on her at the last minute, and I was completely heartbroken to not be able to see finally see her in person again. (She doesn’t live within driving distance, by the way. She was only within driving distance for a short time.)

Rest assured, I will be visiting her as soon as I can. We WILL eventually be reunited, just not as soon as I’d hoped.

I’m sure so many of you can relate to this kind of disappointment…when your health gets in the way of something you’ve looked forward to, counted down the days to, planned for, dreamed of…it’s a slap in the face every time.

I am beyond grateful that my friend was so understanding and gracious about the situation. She didn’t blame me at all–instead, we both blame my gallbladder. We curse it on a regular basis for getting in the way of our reunion. We managed to find humor in a situation that was otherwise devastating.

And I see the big picture. I love her friendship and the daily support we’re able to give each other in various aspects of our lives. We’ll only continue to grow closer until we can see each other again, and nothing will take away from how special it will be when we’re finally reunited.

OKAY…NOW…MEATBALLS.

CURRY-SPICED ONES.

THAT ARE ALL CARAMELIZED AND SO GOOD THAT THEY MAKE ME EMOTIONAL.

Make these. Now. Yesterday.

They’re perfect for batch cooking because they’re even better the next day as the flavors get to know each other. And they are absolutely bursting with flavor.

My brother is coming to visit next week, and when I told him about these meatballs he immediately got such intense FOMO that I froze half the batch on the spot to save for him. You’re welcome, Rishi.

By the way, if you’re not feeling meatballs, these would be fantastic as kabobs (form onto skewers and grill) or curry-spiced burgers (form into patties and grill). There are so many possibilities!

What was I saying again? Oh yeah…MAKE THESE NOW.

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Curry-Spiced Meatballs

  • Servings: 8-10
  • Difficulty: easy
  • Print

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Ingredients:

-1 small onion or 1/2 large onion, finely chopped
-4-5 cloves garlic, minced
-2 tbsp minced ginger
-1 tsp turmeric powder
-1/2 tsp cinnamon
-heaping 1/4 tsp ground cloves (freshly ground preferred)
-1/4 cup chopped cilantro
-1 tbsp finely chopped fresh mint
-1 tsp sea salt
-1 tbsp grass-fed gelatin
-2 lb ground turkey, beef, chicken, or pork
-High heat cooking fat such as avocado oil or ghee (not AIP)
-Water

Directions:

  1. Organize your ingredients to make the cooking process easier. Combine the garlic and ginger in one small bowl; combine the turmeric, cinnamon, and ground cloves in a separate small bowl; and combine the cilantro and fresh mint in a separate small bowl.
  2. Heat 1 tbsp cooking fat on medium-low heat. Add onions and spread out in a single layer across the pan. Allow to cook undisturbed for 2 minutes.
  3. Gently sauté and again spread out in a single layer. Add 2 tbsp water and cook undisturbed for 3 more minutes.
  4. Add garlic and ginger, and sauté until fragrant, 1 minute.
  5. Add turmeric, cinnamon, and ground cloves, and sauté for 1 minute.
  6. Add cilantro and mint, and sauté for 1 minute.
  7. Pour into a large bowl and allow to cool.
  8. Preheat oven to 375°F.
  9. Once the mixture has cooled, add the ground pork, sea salt, and gelatin to the bowl, and mix well by hand to combine. Form into approximately 28-30 meatballs.
    • Note: The mixture is sticky, so coating your hands with a little olive oil makes it much easier to form the meatballs.
  10. In an oven safe skillet (I used a cast iron skillet), heat 1 tbsp cooking fat on medium-high heat (if using pork or higher-fat beef, use less cooking fat since the meat will release its own fat). Sear the meatballs for 2 minutes per side (a total of approximately 4 sides to get a good sear across the entire meatball).
    • Notes: DO NOT overcrowd the pan. The caramelization that occurs during this process is key and adds so much flavor. Overcrowding the pan will prevent caramelization. I seared my meatballs in 3 batches (of 8-10 meatballs per batch) in a 12-inch cast iron skillet.
    • After you’ve finished a batch, transfer to a paper towel-lined plate.
    • Be sure to quickly wipe down or scrape the skillet between batches to prevent burning.
    • After each batch, add 1 more tbsp cooking fat for the new batch.
  11. When all the meatballs have been seared, carefully transfer all meatballs back into the skillet in a single layer (they will crowd the skillet but that is OKAY for this part). Add 1 cup of water to the pan, then place into the oven for 15 minutes.
  12. Carefully remove the pan from the oven and discard the water.
  13. Serve the meatballs with a garnish of chopped cilantro and, if desired, a squeeze of fresh lime!

Additional Notes:
-These will last for about 5-6 days in the refrigerator and 4-6 months in the freezer.

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