Mock Chopped Liver

L’shana Tova!

The title is probably NOT the most enticing.  I know your eyes are not bugging out of your head and you probably aren’t salivating… UNLESS you are the oddball like myself that absolutely loves a good chopped liver and all its vegetarian alter egos.

I also love when there are healthy and tasty options for appetizers that won’t leave you feeling guilty.  My mom has been making this string bean mock chopped liver ever since I can remember and it has been a staple at all of our holiday gatherings.  However, it always had hard boiled eggs in it which we both can’t have anymore.

We were talking on the phone and discussing ways that we can reconfigure the recipe so that it would still have the same texture and taste without the eggs and that’s where the idea hit me to try using roasted chestnuts.  They are starchy, nutty, sweet and savory all at the same time.  THEY WORKED!


  • 1 lb of steamed string beans
  • 1.5  packages of organic roasted chestnuts
  • 2 large sauteed onions (completely browned) or 1 onion and 1/2 cup of chopped leaks. and a clove of chopped garlic
  • 3/4 cup of chopped pecans
  • salt and pepper to taste



Saute your onions and garlic until nice and browned.

combine chestnuts, steamed string beans, pecans, sauteed onions/garlic, salt and pepper (to taste)  in your food processor.  Blend until everything is completely blended.



This is what the consistency should look like when its done.  Serve up with some vegetables to dip in or some crackers.  This is ridiculously addicting with cucumber slices!

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Fried Sweet Beets

I LOVE fried green tomatoes, but tomatoes make me itchy.  I wanted to create an alternative that would be tasty, slightly sweet, and have a little crunch to it.

I knew that red beets would be too potent, so I went with chioggia beets for their mild and sweet flavor.


  • 1.5 cups of almond flour
  • seasonings to taste. (I used South African Smoke Seasoning from Trader Joes, sea salt, and garlic powder).
  • Olive oil for dredging
  • Avocado oil for frying
  • 1 Chioggia cut about 1/4 inch thick



Cut your beets.

Mix your spices and almond meal together onto a plate.

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Dip the slices into olive oil.


Move the olive oil covered sliced beets to the mixture of spices and almond meal and make sure the beets are covered well. Put back into the olive oil and back into the almond meal so it has a double coating.


In a fry pan on medium to high high heat, fry your beets in avocado oil.  Fry on both sides.

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Holy hell balls was this good!

Okay, now that I had one…or two..FINE I HAD 3! I had to do something with it before I ate the whole plate myself!

Soooooo I decided to layer it like you would an eggplant parmesan.  However, I had made homemade cashew gouda cheese.  I had just cooked up some spaghetti squash and had some frozen peas, which happen to one of the few legumes that don’t bother me.

I layered these ingredients and baked it on 375 for 40 minutes.  DELISH!



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Snack Attack to the Max

So I tried this store-bought bag of this amazing snack a couple weeks ago.  It was supposed to be a paleo version of a cross between a Chex Mix alternative and a trail mix of sorts.  It was super addicting and super delicious.

Two problems exist with this item.  1. It is way too pricey.  2. I can consume the whole bag by myself within a matter of hours… or minutes if no one is watching.

I was determined to recreate this snack and I think I did just the trick!


  • 1 plantain sliced thin with either a knife or a mandolin
  • 1/8 cup melted coconut oil
  • 1 tsp of coconut flour
  • 1 cup walnuts or pecans or a mix
  • 1 cup pumpkin seeds
  • 1 tsp of beet powder
  • seasonings to taste (I used a mix of garlic powder, sea salt, oregano, and South African Smoke Seasoning)




Mix your thinly sliced plantain, nuts, pepitas, seasonings, coconut flour, and coconut oil all in a bowl.  Mix well.

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Spread evenly on a parchment paper covered baking sheet.  Bake at 400 for about 25-30 minutes stirring/gently tossing every 5-10 minutes.

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Let cool and enjoy!

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Zucchini Roll Ups

I love a good roll up for a couple different reasons.

  1. They always appear to be fancier than they actually are.
  2. They can be filled with anything you want.
  3. You really can’t go wrong whether they are filled with veggies or meat, they are all delicious.

This roll up was slightly time consuming, BUT super easy to make.  There were just a lot of moving parts.  Stick with it though.  I promise it will be delicious.

Step 1.  Make a spaghetti squash.  (Cut in half.  Scoop out the goop in the middle.  Bake on a cookie tray face down on 375 for about 40 mins.)

Ingredients for the basil walnut filling:

  • 3 cloves of garlic
  • 4 chopped scallions
  • 8 oz of chopped white mushrooms
  • 1 cup of chopped walnuts
  • 1 cup of fresh basil
  • olive oil or avocado oil for sauteing
  • splash of water for blending
  • Trader Joe’s 21 Seasoning Salute (to taste)
  • Trader Joe’s South African Smoke seasoning (to taste)

Directions for the basil walnut filling:

  • Saute garlic, scallions, mushrooms and walnuts in olive oil or avocado oil until everything is bronzed.
  • Add in the Trader Joe’s 21 Seasoning Salute and South African Smoke to taste.


Put your ingredients into the blender and add the cup of fresh basil.  Blend with a splash of water.


If you need to add some sea salt or pepper do so, but don’t overload.    Once it is all blended and like a pate, put in the fridge and work on the other stuff.


Ingredients and Directions for the rest of the Roll up Madness:


With a mandolin, cut two zucchinis longways.


In a saute pan cook up 2 lbs of ground white meat ground turkey and paleo turkey bacon.


Once your spaghetti squash in done in the oven, scoop out the squash and put in a bowl.  Let it cool off.  Mix in two heaping tablespoons of flax meal and some South African Smoke Seasoning.


In a baking dish, lay out your thinly sliced zucchini slices.  Put a layer of the walnut basil spread, then a layer of the spaghetti squash and then a layer of the ground turkey and turkey bacon.  Roll up.  Continue to do this until you run out of zucchini slices.

Bake on 350 for about 40 minutes.

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Cocoa Beet Soft Baked Cookies.

Chocolate.  CHECK.  Soft baked cookies.  CHECK.  Cookies full of healthy ingredients that will make you feel great. CHECK.

I saw a recipe for chocolate cookies made with beet juice that looked delicious yet wasn’t quite compatible with my needs.  I love anything with beets and love how energized they make me feel.  How could a cookie with beets in them be wrong?!


  • 3/4 cups of soaked dates (more if you want the cookies sweeter)
  • 1/4 cup cashew flour
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 1 tsp vanilla
  • 3 tbsp beet powder + 9 tbsp  of water (I get my beet powder from Plum market)
  • 1/4 cup olive oil
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cacao powder
  • 2 tbsp maca power
  • 1 cup of raisins
  • 3/4 cup hemp seeds
  • You may or may not need to add 1/2 cup of water depending if your batter needs a little more liquid or not.


  • Put everything into the blender or food processor. except for the hemp seeds and raisins.
  • Blend until everything is perfectly smooth.
  • Once everything is blended, fold in the hemp seeds and raisins.
  • Spoon silver dollar size cookies on a parchment covered cookie sheet and bake for about 15-17 mins on 350.

Everything blended and folded.


Ready to enjoy!

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Pizza Rolls!

I know I know…ENOUGH WITH THE PIZZA!  I just wanted to create a little appetizer that you can share with your family and friends.  The recipe is slightly different than the pizza recipe and it looks super fun and impressive as well.  Your friends and family will be so impressed with how healthy and thoughtful your tasty snacks are.  YOU will feel so good that you are feeding people smart carbs and won’t have a houseful of hangry jerk faces.

Ingredients For Dough:

  • 1 cup squash
  • 1/4 tsp baking soda
  • 3 tbsp flax meal
  • 1/2 cup coconut flour
  • 1 tsp apple cider vinegar
  • 1/4 cup almond meal
  • seasoning of choice (garlic,seasalt, pepper, oregano, basil, thyme.. whatever you want)


  • In a mixing bowl, mix all the ingredients together.  You will probably want to use your hands.  Make sure it is all nice and balled up.
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    Put the balled dough between two pieces of parchment paper and roll out so its maybe 1/4 inch thick.


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    With a small pizza cutter or knife, cut dough into long rectangles.  Fill middle with filling of choice.  I just put in a dollop of cashew cheese. Fold over one of the ends and pinch closed around the sides.


  • Bake all of your finished stuffed pieces on a parchment covered baking sheet on 350 for about 20 minutes.  Flip them over on the 10 minute mark.

I served them with some homemade Nomato sauce for dipping.


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Squash Pizza Crust

I know I posted before about making a quick pizza using Simple Mills Pizza crust, but that can get expensive if you are a pizza lover.  All the recipes I have seen using cauliflower crusts have cheese in them and that doesn’t fly for someone who is lactose intolerant like myself.

This past weekend I have been playing around with leftover hubbard squash I needed to use up and I think we just need to have a moment of silence to absorb the information you are about to receive… I MADE PIZZA CRUST OUT OF SQUASH! Now you can take a moment…

It doesn’t get super crispy like a regular dough, but it stays together probably more like a flat bread.  That is good enough for me and it holds toppings just fine.



  • 1 cup of baked hubbard squash
  • 1/2 cup coconut flour
  • 3 tbsp of flax meal
  • sea salt and pepper to taste
  • 1.5 tsp of fresh thyme
  • 1 clove of chopped garlic


  • In a bowl mix all of your ingredients together. (you will probably need to get up close and personal with the dough and use your hands.)
  • Ball up the dough and put it between two sheets of parchment paper.  With a rolling pin (I use the beautiful French rolling pin my parents made for me) roll it out on the top layer of parchment paper.  It should be like a 1/4 inch thin.
  • Remove the top layer of parchment paper and place the bottom on a baking sheet.

Bake on 375 for about 7 minutes.

  • Once you take it out of the oven, add your toppings.

I started with a little homemade Nomato sauce.

I used some homemade cashew cheese, basil, and spinach.

Put back in the the oven for 20 mins on 350.


fresh out of the oven


ready to eat!

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