Sweet Purple Sweet Potatoes

I love sweet potatoes and I like that there are so many things you can do with them. Roasted sweet potato fries are a staple in my weekly kitchen. Also, have you ever tried a sweet potato chunk raw? Because you should. They’re delicious.

Purple sweet potatoes are gorg! Have you had them? I made these “sweet,” with cinnamon and a sprinkle of coconut sugar, and they turned out so yummy! Plus, they’re super easy.

Sweet Purple Sweet PotatoesIMG_20170909_141223

  • 1 large purple sweet potato
  • 2 tablespoons oil
  • Sprinkle of cinnamon and coconut sugar (or vegan preference)

Wash and dice the purple sweet potato.  Place in one layer on a baking sheet and drizzle on the oil. Sprinkle the cinnamon and coconut sugar and mix it all together. Bake at 400 degrees about 20 minutes or until you can easily poke a fork through them. Enjoy!

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

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Sauteed, and Sliced Zucchini, Onion, and Mushroom

Are there any foods you like the smell of, but not the taste? This was me, and mushrooms. My Mom loved them, and sauteed them often, but as much as I liked the smell, I never wanted to eat them. Then came this dish.

This side dish was made for me by a friend, and I’ve loved mushrooms (and onions) ever since. These vegetables are a great combo, and all you have to do is sprinkle on some salt and pepper. So good.

Sauteed, and Sliced Zucchini, Onion, and Mushroom

  • 2 tablespoons coconut oil
  • 2 cups sliced, fresh zucchini
  • 2 cups sliced, fresh onion
  • 2 cups sliced, fresh mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large, shallow skillet pan (or wok) add the coconut oil to the pan on medium heat. Add your zucchini slices to the pan, and cook for four minutes or until they have begun to brown. Add the onion slices, and cook for one minute. Last, add the mushrooms, and cook an additional minute. Season with salt and pepper and it’s ready!

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!

Almond Butter Ants on a Log

I know just the title brings you back. If you didn’t like this snack when you were little, you know someone who did!

While I detest raw celery, and would only scoop the nut butter and raisins off, this was, and is, still a favorite of my hubby’s.

He prefers almond butter, so that’s what he gets! Choose a nut butter, plain raisins or a mixture, and build your treat.

Almond Butter Ants on a LogIMG_20170723_180958 (1)

  • 2 celery stalks, washed and the ends chopped off
  • 2 tablespoons almond butter
  • 15-20 raisins

Spread the almond butter onto your celery, place the raisins on top of the almond butter, and dig in.

These are great as a snack or with a meal, Nick sometimes even eats them as breakfast. Do you love them with other toppings? What other snacks do you have that include both fruits, and vegetables?

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

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Healthy Travel Tips: Tip Two

IMG_20170604_173802Have a salad each day for a meal.

I know, soup and salad is my favorite so it’s easy for me to say that. But salads are really tasty and so healthful for you!

To round out your meal, order a side of chicken wings or fruit. Want more reasons why salads are the best meal around, here’s six:

  1. Salads are full of vegetables, making them one of the healthiest things you can eat.
  2. Salads can be vegetarian, paleo, vegan, gluten-free, sugar-free, and more, so you can add them to every day eating for everybody.
  3. Salads can be topped with just about anything from lean protein to fruit.
  4. Salads are full of fiber and therefore great for digestion.
  5. Salads are ethnically diverse so you can have a Greek Salad one day and an Italian Salad the next.
  6. Salads are delicious.

Maybe number six should have been number 1 because salads are so yummy! At any rate, this tip is easy to do and will help you feel your best, whether busy at home or on the go traveling.

Watch for more travel tips on my blog and my new (healthy tips) book, coming soon!

In between meals, I make sure to have healthy, grabable snacks on hand all the time. Here are some of my favorites:

These are like healthy fruit roll ups, but flat. I could eat these everyday.

Just yum.

Roasted Rosemary Carrots

Cooked carrots are easy and delicious, but I never really liked them. That is, until I started experimenting. These baked carrots are savory and yummy not to mention easy and quick.

Roasted Rosemary CarrotsIMG_20170430_171116 (2)

  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • dash of salt and pepper
  • 3 carrots, peeled and sliced

Toss ingredients together and spread out on a small baking sheet pan. Bake at 375 degrees for 20 minutes or until tender.

For sweet cooked carrots, check out these sweet and spicy carrots.

If you like these recipes, check out my books! Ebooks are available on Amazon. For a paperback version, leave me a comment or contact me directly!

Italian Beef on Potato Sliders

The first time I tried this recipe, it turned out great! And as a slow cooker meat, just add the ingredients and it cooks itself!

For a twist, make sliced potato “sliders!” Add a couple tablespoons of the meat on top of lengthwise sliced, baked potatoes, and you’ve got a new take on Italian Beefs.

Crock Pot Italian Beef

  • 1 1/2 pound chuck roastIMG_20170417_201035
  • 1 cup beef stock
  • 1 onion, sliced
  • 1/2 green pepper, sliced
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 2 tablespoons oregano
  • 1 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf and shred.

Potato Slices

  • 2-3 russet potatoes, depending on the size
  • 2-3 tablespoons olive oil
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil, salt, and pepper and coat them well.  Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set aside.

Italian Beef on Potato Sliders

Take your potato slices and top them with 2 tablespoons of meat mixture and enjoy!

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

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Cauliflower Chicken Fried “Rice”

The more vegetables I can get into my daily diet, the better! I love them so for me it’s easy to add onions and peppers to a main dish or make a veggie side to get in lots of goodness throughout the day.

I also love Chinese food. The thing is,  if you mix meat and veggies and add some toasted sesame oil, you just made yourself some Chinese food.

Homemade, veggie-filled, and yet so delicious, you have to try this recipe! Use pre-riced cauliflower and a frozen vegetable of choice to help cut your prep time, you’ll love it!

Cauliflower Chicken Fried “Rice”

  • 2 chicken thighs, chopped
  • 2 cups cauliflower, riced
  • 1 cup frozen vegetables (peppers, carrots, peas (omit peas to keep Paleo)
  • 1 onion, chopped
  • 3 garlic cloves, diced
  • 2 eggs (scrambled)
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil

In a wok or large deep sauce pan, set the heat to medium and add the olive oil and onion. Cook for about 5 minutes.

Push onion to the outside of the pan and cook the chicken until white and cooked through. Push the chicken to the sides of the pan and add the two eggs into the middle and cook.

Add the garlic, cauliflower, vegetables, coconut aminos, and toasted sesame oil to the pan and let cook about 10 minutes until everything is warmed. Sprinkle salt and pepper and serve. Enjoy!

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

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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!

Homemade Meat and Vegetable Chinese (Paleo)

You’ll swear you’re eating takeout. This recipe was named by a close friend because it is so good, you can’t stop eating it! Vegetables and ground beef combine and take on the flavors and textures of your favorite Chinese dish, but homemade and healthy.

“Hamburger Crack”

  • Half a large head of purple cabbage, sliced into strips
  • One red onion, sliced into strips
  • 12 oz green beans, cut off ends and cut into bite sized pieces
  • 8oz mushrooms, sliced
  • 5 cloves of garlic, minced
  • 1 pound ground beef
  • 1 tablespoon coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon refined coconut oil
  • 1/2 teaspoon pepper

In a wok or large skillet pan, add one tablespoon of coconut oil on medium heat with the onions and green beans and let that cook for 5-10 minutes. Now make a circle sized space in the middle of the pan and put the beef in and cook until browned.

Then layer the minced garlic, sliced mushrooms and sliced cabbage on top of the meat and vegetables, cover the wok and let it cook for about 15-20 minutes. Add the aminos, seasame oil and pepper and cook additional 5-10 minutes. Enjoy!

 

Bacon And Brussel Sprouts (Paleo)

You have to try these brussels sprouts. Because bacon. This recipe is a great addition to any meal of the day. With just two ingredients, Bacon And Brussels Sprouts is deliciously crispy and soon to be your favorite!

Baked Bacon And Brussels Sproutsbab.png

  • 4 slices bacon, fried
  • 3 cups of brussels 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 brussels sprouts and then cut in quarters, or so that all the brussels pieces are about equal size. Add them into the pan you fried the bacon in and cook the brussels sprouts with the grease.

Cook until warmed through (or a little extra if you like them crispy) and serve hot.

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