Sweet Potato Roasted Chestnut Hash

Holiday weekends and snow days two perfect excuses… I mean reasons to make a sweet and savory hash to accompany anything from omelettes, pancakes and EVERYTHING in between.  The best part is it is stupid easy to make.  It is even easier to eat!

 

Ingredients:

  • 2 Sweet potatoes peeled and sliced with a mandolin then cut into small pieces.
  • 1 package of roasted chestnuts
  • 2 chopped cloves of garlic
  • 1 tbsp coconut aminos
  • Trader Joe’s South African Smoke Seasoning (or seasoning of choice) to taste
  • Dash of Spice Cave seasoning (literally a sprinkle)
  • 1/4 cup of unsweetened shredded coconut
  • avocado oil for cooking in the pan

 

Directions:

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    Once your sweet potatoes have been sliced with the mandolin, chop them up into pieces.  Cut up your roasted chestnuts into small pieces.  Put everything into a bowl with the chopped cloves of garlic.

    Heat up some avocado oil in a fry pan and toss the bowl of goodies into the pan and let everything get soft and slightly browned.  Add in the coconut aminos, shredded coconut, and seasonings.  Continue to mix until everything has cooked down.

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On the way to greatness!   You may have to add some more avocado oil to keep from sticking to the pan or burning.

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This is a pan of pure joy!!

 

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Banana Bread French Toast w/ Duck Eggs

The best cure for any hangover is a hearty breakfast that includes French toast.  It just so happens that Sunday breakfasts aren’t complete unless French toast is involved.  Having a bit of a hangover on a Sunday is a shoe in for beautiful, kick-ass breakfast.

Thanks to one of my fantastic CrossFit members, I got a loaf of this awesome paleo banana bread that Better Health is now selling in their frozen food section.  It is a great treat that definitely helps with any cravings for sweets.  I decided to slice that up and use my duck eggs and make a mean batch of banana bread french toast.

Ingredients:

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2 duck eggs whisked 

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10-12 1/4 inch slices

  • tsp of vanilla
  • dash of ground cinnamon
  • avocado oil for cooking

 

Directions:

  • Whisk your eggs, cinnamon, and vanilla together.
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Soak banana bread slices in the duck egg batter.

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Fry up on medium/high heat in a little avocado oil so they are browned on either side.

 

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Enjoy!

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Creamy Cabbage Clam Chowder

OMG is that a warm and fuzzy mouth full?!  If you are going to eat this, you will probably want to be by yourself or at least take a moment of silence.  IT IS JUST THAT GOOD!

I have always loved creamy clam chowder, but haven’t been able to eat it since I was a kid due to the fact that it is loaded with dairy.  I decided to make it with with my own spin on it and it did not disappoint.

Ingredients:

  • 1/2 lb of shredded cabbage slaw
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    I/2 container of mirepoix

    1 tbsp of coconut aminos

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    This seasoning to taste

    3 drops of fish sauce

  • 1 tsp of apple cider vinegar
  • Trader Joe’s South African Smoke Seasoning to taste
  • 2 Cans of smoked clams in olive oil (drained)
  • coconut oil for sauteing
  • 1 can of organic coconut milk
  • dash of curry spice

Directions:

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    Saute the mirepoix and cabbage in coconut oil, coconut aminos, spice cave seasoning, and smoke seasoning and curry to taste.

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    In a sauce/soup pot, add the sauteed veggies, coconut milk, acv, fish sauce, clams, and more spices if needed to taste.  Let simmer.  When all the flavors have come together then enjoy!

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    SOOOO GOOD!

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Roasted Artichoke with Garlic

I try to make something a little special on the weekends that sets it apart from our weekly routine.  This weekend was an appetizer of Roasted artichoke with garlic.  It was super easy to put together.  The longest part was just the time it took to cook.

Ingredients:

  • 2 artichokes
  • 2 cloves of garlic chopped
  • 1 lemon
  • 4 tablespoons of olive oil
  • sea salt
  • foil
  • baking dish

Directions:

  • preheat oven to 425
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    Cut off about an inch or two off the top of your artichoke and rinse.  Cut off the the stem at the bottom so it isn’t too long as well.

    Spread open the leaves a bit.

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Sprinkle one of the chopped cloves of garlic on each artichoke.  Squeeze half of a lemon over each artichoke and 2 tablespoons of olive oil over each one as well.  Sprinkle a dash of sea salt over each artichoke.

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Wrap them up in foil and place in a baking dish.  Bake at 425 for an hour or an hour and 10 mins depending on your oven.

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Fresh from the oven.  Soooo good!  

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Blueberry Hemp Muffins

Sundays are easy going, rest up, get ready for the beginning of the week kind of days.  It’s the only day I will sleep in a little bit without feeling guilty.  If it is a really good and indulgent Sunday like this past Sunday, I might be in my pajamas until the middle of the afternoon with a good book.

Although I consider Sundays to be low key and chill, they should always incorporate time for something that makes you want to gather in the kitchen or accompany your book and a cup of tea.  What could that be?  BLUEBERRY HEMP MUFFINS!   And for the first time I used some maple syrup I had leftover from when my mom was in town.  I LIVED!

Ingredients:

  • 1.5 cups almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1/3 cup olive oil or avocado oil
  • 1 cup hemp seeds
  • 1/2 cup maple syrup
  • 1/2 cup shredded coconut
  • 1 cup frozen blueberries
  • 1/2 chopped walnuts

Directions:

  • Preheat oven to 375
  • In a blender or food processor, combine all of the ingredients except for blueberries, walnuts and shredded coconut.
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Blend until everything is mixed well.

  • Once everything is mixed well, remove blade and then fold in the walnuts, blueberries and shredded coconut.
  • Spoon into cupcake paper lined muffin tins.
  • Bake for 25-28 minutes.
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You won’t be able to stop at just one!

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“Cheesy Bacon” Casserole

Is it vegan? Yes!  Is it paleo? Yes! Is it delicious? Yes! Now that I figured out how to make bacon bits out of coconut and I figured out how to make oozy, gooey cheese from cashews, it only seems right to put them together in a lovely casserole.  I also think this casserole is deserving of a road trip to the Orange County house wife Vicki…anyone?…crickets  ANYHOO….

My point is, it is super delicious and you should totally make it!  It would be a great side dish to pass for Thanksgiving as well!

Ingredients:

  • 2 chopped portobello mushrooms
  • 2 cups of frozen chopped spinach
  • 1 chopped sweet onion
  • 1 chopped clove of garlic
  • 1 tsp of coconut aminos
  • 1 tsp of Trader Joe’s South African Smoke Seasoning
  • Olive oil for sauteing
  • 1 package of Trader Joe’s organic frozen cauliflower rice
  • 1 baked spaghetti squash
  • 1 cup of Coconut Bacon chopped small for the casserole
  • 2 tbsp of Coconut Bacon chopped small for veggie saute
  • 1 tbsp of coconut bacon blended with cashew cheese
  • 1 full batch of cashew cheese
  • 2 tbsp of flax meal

 

Directions:

  • Saute onion, garlic, mushrooms, spinach and cauliflower rice together.
  • Add in a bit of super chopped up coconut bacon for some flavor…just a couple tablespoons.  Add some coconut aminos.

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You will want to have all your bacon ready to go the day before. (That is already a whole process, but it is so worth it!)

  • Make your cheese, but when you do add in 3 tbsp of South African Smoke Seasoning to make it super smokey and add a tbsp of coconut bacon to make it like a bacon cheese.
  • Once your squash is done in the oven, scoop it out into a casserole dish.

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  • Add the cup of chopped up coconut bacon.
  • Mix in your sauteed veggies and cashew cheese.
  • mix in the flax meal.
  • Bake on 375 for about 45 mins.
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Ready to dive in!

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Up close and personal!

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Chocolate Chestnut Cookies

When you live with a chocoholic, you constantly have to figure out ways to keep chocolate in the house that is healthy, tasty and cures that chocolate itch.  I had some pouches of organic, roasted chestnuts that my mom brought up to me when she came to visit two weekends ago.  Because they have such a sweet, starchy and nutty flavor, I knew I could turn them into a sweet treat.  The kitchen magic started to happen…

Ingredients:

  • 1.5 cups of roasted chestnuts
  • 1.5 cups of almond flour or cashew flour
  • 2.5 tsp of beet powder (optional)
  • 1/2 tsp baking powder
  • 2 cups raisins
  • 2 tbsp cacao powder
  • 1/4 cup coconut oil
  • 2 flax eggs (2 tbsp flax meal +6 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 1 tsp apple cider vinegar

 

Directions:

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Put everything into your food processor and blend until everything is blended well.  You may have a chunk of raisin here and there.

 

  • On a parchment covered cookie sheet, place cookies on sheet and back on 350 for about 15-17 minutes depending on thickness.
  • Let cool and then indulge.
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Enjoy!

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