BBQ Rub Sweet Potatoes

Sweet potatoes are filling and delicious, we eat them several times a week in our house. Raw and roasted are my favorite (seriously, try a bite raw sometime.)

For something new, I added BBQ rub to the oil and sweet potatoes before the oven and yum. I cannot wait to make them again. Here’s the recipe!

BBQ Rub Sweet PotatoesIMG_20171003_145521

  • 1 sweet potato, skinned and sliced
  • 1 tablespoon coconut oil
  • 1-2 tablespoons dry BBQ rub

In a small bowl, combine everything and lay on a parchment-lined baking sheet. Roast at 400 degrees for 20 minutes. So easy, so good. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

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Christmas Sides To Satisfy Everyone: 4 Sides In Under 40 Minutes

Holiday entertaining this year? The holidays are chock full of parties, get togethers and various festivities. And the food. The FOOD!

I love party food. Party meals are fun too but can be daunting for a host or hostess. Have no fear! You decide on the main course and dessert, and leave the sides to me! These side dishes are delicious, easy and healthy too.

The first is my mashed potatoes, so good you’d never believe they’re dairy free, gluten free, vegan and paleo. Next is sweet and spicy carrots, followed by bacon and brussels and last but not least, roasted cauliflower.

Emmy’s Mashed Potatoesimg_20161112_172248

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot.

Sweet And Spicy Carrotscarrots

  • 4 carrots, skinned and chopped into rounds
  • 1 cup 100% orange juice of choice
  • 1 tablespoon honey
  • pinch of ginger
  • pinch of cinnamon
  • pinch of cayenne pepper

In a small sauce pan on medium/high heat, simmer all the ingredients together until the juice evaporates and the carrots are soft, or about 20 minutes

 

Baked Bacon And Brussel Sprouts 

babBaked Bacon And Brussel Sprouts

  • 4 slices bacon, fried
  • 3 cups of brussel sprouts, ends cut off and quartered

Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!

Cut the ends off of the brussel sprouts and then cut in quarters, or so that all the brussel pieces are about equal size. Add them into the pan you fried the bacon in and coat the brussel sprouts with the grease.

Place brussel sprouts on a baking sheet and bake for about 20 minutes in a 375 degree oven or until they begin to brown. In the last 5 minutes, crumble the bacon on top of the brussel sprouts and mix.

Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.

Roasted Cauliflower 

Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and becomes almost nutty.

  • 1 head cauliflower, chopped or sliced and broken up into pieces20160504_195431
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2-3 tablespoons olive oil (to coat)

Preheat oven to about 375 degrees. Combine ingredients together in a bowl. Cover a baking sheet with aluminum foil (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture- about 25 minutes.

Regulars in my house, these veggies are some of my favorites. From my kitchen to yours, Merry Christmas and Happy Holidays!

 

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!