Best Ever Simple Margaritas (Not Paleo, but vegan and gluten free!)

Feliz Cinco de Mayo!

Apparently only people outside of Mexico celebrate Cinco de Mayo… pero cuando estamos en cuarentena, bebemos.

Hello, yes. It’s me. Sad to say I haven’t been cooking as much because I’ve been limiting my trips to the grocery store to as few as possible (and only the one closest store). I’m back, right in time for a festive reason to beber (drink)!

I hope everyone has been quarantining responsibly. I take a few days off every now and then just so I don’t turn into a bottle of wine, myself. Alcohol is not paleo…. but then again, COVID-19 doesn’t care about paleo. Stay safe.

This is a refreshing and light way to make a Margarita on the rocks, and as healthy as possible. I don’t like them too sweet, so I love that you can add as much or as little simple syrup when they’re made at home.

Let’s cut to the chase – here’s the recipe. The easiest way to remember… the 3-2-1-1 ratio.

 

Best Ever Simple Margaritas (Not Paleo, but vegan and gluten free!)

 

Prep time: 2 minutes

Cook time: none! It’s a drink

Makes 1 drink

 

Ingredients

  • 3 oz silver tequila
  • 2 oz fresh squeezed lime juice (about 3 limes)
  • 1 oz orange liqueur
  • 1 oz simple syrup (directions below if you don’t have any on hand)
  • salt or sugar, for the rim (optional)

For the Simple Syrup

  • 1 cup organic cane sugar
  • 1 cup water

 

  • additional cut lime, for garnish

 

 

Directions

  1. To make the simple sugar ahead of time, add the water and sugar into a small pot or sauce pan, over medium heat. Stir until sugar is melted and water starts to bubble – about 4-5 minutes. Remove from heat and allow to cool to room temperature before using. You can store it for up to a month in a container in the fridge.
  2. On a plate, sprinkle about 1-2 tsp of sugar or salt. Using a cut piece of lime, press around the rim of your class to wet the edges, then dip the rim into your sugar or salt. Set aside.
  3. In a shaker, add your ice – about 7-8 cubes. Then add your tequila, orange liqueur, lime juice and simple syrup.
  4. Shake, and pour into your glass, adding more ice if preferred. Add a wedge of lime for garnish, if preferred.

You can adjust the ratio to your preference, but this hits right every time 🙂

To make a larger batch, double, triple, etc the recipe.

Enjoy!

-S

Cheddar Old Bay Biscuits (with vegan options!)

Hey everyone!

So…. Last time I wrote, the world was normal, I was busy, and stuff was all status quo. Since then, a wild novel coronavirus has infiltrated every corner of the earth, I am stuck at home along with nearly 7.8 billion other people, watching Tiger King, praying I find toilet paper somewhere, and waiting for off-hours to log into my work computer because of network volumes. I am grateful to have a safe place to be, but I’d be lying if I said this was peaches and cream.

I’ve had a LOT of time on my hands in the last 3 weeks…. So why wouldn’t I take the time to post about food!??!

To be completely, honest, I’ve been down. I have been cooking a ton, but I haven’t been enjoying it all that much. I’ve felt guilty when I indulgently dump more shredded cheddar into a bowl (that I normally wouldn’t even eat), wondering if I should be more aware that I’ve still got a paycheck and should be more responsible with my resources. I go to the grocery store, holding my breath (literally) hoping that there’s vegetables there that I can think clearly enough to buy what I need and how to make it last so I’m not out and about, unnecessarily. I’ve left messes in my house, making me quite uncomfortable, so that I have “something to do” a few hours later in cleaning it up.

But it’ll get better – I am alive, healthy (as far as I know, for now), and I have luxuries that I still need to be appreciative of. Having said that, I am going to try to continue posting recipes to my blog, but with more awareness that right now, we’re all just doing the best we can. They may not be paleo, they may not be vegan or gluten free, but hopefully it gives you some inspiration to pass some time and think of everything we do still have until we can all frolic around town like a Disney movie and hug the townspeople.

If you have these things around and can tolerate a bit more lax of a diet, try out this treat for some normalcy, and to make friends with your quarantine buddies. Mine’s my dog, and she’ll eat anything….. but these will still please a picky eater!

Also, pardon this crappy picture of biscuits. Resources are a little stressed, and I ate the rest of them…. 🙂

*4/8/2020 note…. I just looked at my measurements, and they were super super wrong… like ‘worst typo ever’ wrong. Please see below for updated measurements!

Cheddar Old Bay Biscuits! (with vegan options!)

 

Prep time: 5 min

Cook time: 15 min

Makes 6-8 biscuits

 

Ingredients

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp of salt
  • 2 tsp garlic powder
  • 2 tsp Old Bay seasoning, or a pinch more if you like zest
  • ½ cup cold salted butter (cut into cubes), plus ¼ cup melted butter – vegan butter is fine
  • 3/4 to 1 cup milk (non dairy is fine!)
  • ¾ cup shredded cheddar (vegan is fine)
  • 1 tbsp finely chopped fresh, or dried parsley

(note: if you have Bisquick, you can swap the flour, baking powder, salt, cold salted butter and sugar for 2 cups of Bisquick and ¼ cup of melted butter)

 

Directions

  1. Preheat the oven to 425° F.
  2. Pour the flour, baking powder, sugar, garlic powder, and 1 tsp of Old Bay seasoning in a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. If a food processor isn’t available, mix the dry ingredients thoroughly by hand, then mixing the butter in by hand, pressing the dry mix into the butter thoroughly. (If using Bisquick, mix the Bisquick in a bowl with the garlic powder, Old Bay and melted butter and stir).
  3. Next, pour in the milk and shredded cheddar, then mix to combine. The mixture should be easily breakable by hand, somewhat sticky, neither runny or dry and crumbly. Add more flour or milk (or Bisquick) accordingly to achieve this consistency, if needed.
  4. Line a large baking sheet with parchment paper, or grease a foil-lined sheet. Use a scoop to place even portions of biscuit  (approximately 1/3 cup) batter onto the baking sheets, two inches apart.
  5. Bake for approximately 10-12 minutes, or until golden.
  6. Meanwhile, whisk the remaining melted butter and parsley together for the biscuit tops. Once the biscuits come out of the oven, brush them with melted butter.

 

Enjoy!

-S

Authentic Maryland-style Crab Cake, but Paleo!

Alright y’all, I’ve been newly inspired.

This past weekend, I felt compelled to go buy a pound of jumbo lump crab meat. Why, you ask? Because apparently my greatest indulgences happen at the grocery store. I live a wildly dangerous life.

Anyway, I had been menu-surfing restaurants out of town for an upcoming work trip (does everyone do this?) and I came across a very seafood-centric restaurant that had what looked like the most beautifully made crab cake, ever. I love seafood, but I am particularly…. particular… when it comes to crab cakes. I grew up in the Mid Atlantic – we’re blessed to be a short drive from the beach, whether it be New Jersey, Delaware, Maryland or the Chesapeake Bay.  Having said that, I’ve grown up to be a bit more  discerning with my seafood sources than someone that doesn’t live near water. (Shameless unpaid plug – if you want the best crab cake on the east coast, Woody’s in North East, MD has it, hands down. Not even up for debate).

So this whole “being-around-Maryland” thing. I have a deep appreciation for the price of crab meat, after actually knowing what it takes to pick enough jumbo lump meat to fill a container. I was probably 17, visiting OCMD for the White Marlin Open that year. At the marina, this petite elderly woman sat in a chair at the end of the dock – we had time to kill, so we stood near her as she picked at the crab with the thimbles on her thumbs and tossed the shells aside. She asked us if we had any good crab recipes, and if we didn’t, did we want one? Without hesitation, she summoned me to find a paper to write her recipe down – I grabbed a Walmart receipt out of my pocket and scribbled it down. I’ll tell you – that recipe is THE ONLY crab cake recipe I’ll ever want to know. It’s indulgent but not heavy, and it will please even the snobbiest of crab-cake connoisseurs.

For a friend with gluten-free needs, I adjusted the recipe and I have to say – it turned out fab. A few more paleo-friendly tweaks and it still turned out really well. I thought I’d share. You can cook them a few different ways – I normally bake mine (so they stay nice and tall and round), but they’re pictured pan-fried. You can make smaller portions for an hors d‘oeuvres, or larger for a dinner. Enjoy!

 

Authentic Maryland-style Crab Cake, but Paleo!

 

Prep time: 15 min

Cook time: 15 min

Makes 6-8 crab cakes, or 15-18 small bites

 

Ingredients

  • 16 oz jumbo lump crab meat
  • 1 large egg
  • 1/2 cup paleo-friendly mayonnaise, such as Primal Kitchen
  • 1/2 cup almond flour
  • 1 tsp old bay seasoning
  • Pinch of Fines Herbs seasoning, or dried parsley
  • 1/4 tsp garlic powder
  • 1tsp Grey Poupon (I only use this brand!)
  • 1 tsp paleo Steak or Worcestershire Sauce (I love Primal Kitchen’s Steak Sauce for this)
  • ~1tbsp ghee (or salted butter, if not strict Paleo)
  • Pinch of salt (optional, if making with ghee)

 

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, or if using foil, grease your pan with spray or butter.
  2. In a small bowl, pick through the crabmeat to ensure there are no shells.
  3. In a separate, medium sized bowl, whisk your egg. Add your mayonnaise, continuing to combine.
  4. Next, add your breadcrumbs, old bay, herbs and garlic powder, and stir thoroughly. Add your Dijon and Worcestershire, and stir until combined. Lastly, add your crabmeat and gently stir in, careful not to break apart the lump meat.
  5. Form into 6-8 crab cakes, and space evenly (2-3 in) apart on the baking sheet. If using ghee, melt and add pinch of salt, drizzling a bit over each crab cake. If using butter, add a very thin pat of salted butter to the top to make a nice golden crust.
  6. Bake for 14-16 minutes, or until they start to turn golden brown.

 

Enjoy!

-S

Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Hey y’all!

It’s definitely been a while, I know I need to make an effort to post more. I’ve been cooking, I’ve just been terrible about documenting everything. Some fun stuff, some un-fun stuff, busy with work, the whole nine. I’m headed to the beach late next week, followed by a trip to Philly to see KHALID! (thanks work!), and I plan to just eat… NON STOP. I’ll have to fit some running in there, I think.

Guess what today is! It’s the start of Leo.  Where are my LEO’s at?! A lot of people near and dear to my heart are born under this sign, and I definitely feel a complete shift in energy, for the better. Interesting about this particular time is that when we are dead in the middle of this fixed Fire sign, there’s a lot more intensity, energy, creativity and overall happiness. People are back in their element. I like that, because all of those warm-weather summer projects are calling. Oh, and that intense heatwave is done, so I no longer have to carry my giant dog across the pavement to the grass for her to go to the bathroom.  It’ll only get better when mercury retrograde is done on July 31, when all the confusion and A.D.D.  slows down.

Let’s get to it! Who loves to dip stuff into..stuff? I do. My latest obsession is plantains. They’re the older brother of the banana… less sweet, starchier, can go sweet or savory. Though I feel like I’ll never live down the nasty, bouncy-ball, chewy charcoal briquette plantain slices I made a few months ago, my tribe… they’re good sports. They’ll try these again.

The key to making this dish is RIPE plantains. Borderline brown. Slice them down the middle, gently, and carefully peel them. They’re just so wonderful.

 

Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Prep time: 20 min

Cook time: 40 min

 

Ingredients

  • 3 large plantains, peeled, sliced into ½ inch pieces on a diagonal
  • 2 tbsp ghee
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • salt and pepper, to taste

For the aioli

  • 2/3 cup paleo or vegan friendly mayo – i like soy-free Vegenaise
  • juice of 1/2 of a lime
  • 1 small garlic glove, pressed or finely minced
  • 1 heaping tbsp of fresh cilantro, finely chopped
  • pinch of Himalayan salt
  • 1 tbsp olive oil

 

Directions

  1. In a large heavy-bottomed skillet over medium heat, add 1 tbsp of ghee. Once up to temperature, add plantains, spacing evenly. Sauté until golden brown on each side, about 3-4 minutes per side. Use your remaining tbsp of ghee once you flip the plantains to the 2nd side, to ensure a consistent golden brown crust.
  2. As plantains are cooking, mix together your aioli ingredients and add to a small serving bowl.
  3. Once plantains are thoroughly cooked, tender and brown on both sides, transfer to a paper-towel covered plate to drain excess oil. Serve immediately while still hot.
  4. Garnish with cilantro, lime and one last dusting of salt.

 

Enjoy!

-S

Spicy Chipotle Turkey Meatballs in Gravy (Paleo!)

Well hey, y’all. Interestingly enough, a wild snowstorm appeared in the bushes and all of us are here waiting for it.  Some sources say 3-5 inches, some say 4-6, I say…. I’m wearing leggings, found a giant blanket, and I have my work laptop out with a cup of tea, a dog and two cats staring at me. Woo! Unexpected snowstorms. An interesting turn of events after a few days off from work followed by a day of intense work crises.

I said yesterday that I often post and talk about the moon. While I’ve not had anyone openly object to my doing so, I figured I’d at least share why I believe it to be so important. Have you ever heard the word “lunatic”? While it’s an antiquated way to refer to someone who is behaving erratically or is mentally ill, the word has roots in a deeper meaning. Philosophers like Aristotle believed that those with bipolar disorder or other mental illnesses were triggered by the moon. Though in modern days, there’s evidence on both sides that the moon impacts human behavior, I’m here for the fun stuff. The “I Can’t Explain It But I Know Something’s Different” stuff. The far-out, woo-woo stuff.

Though it’s really anecdotal evidence, I find that days where the full moon is expected are not the same. Perhaps it’s that it really is just brighter outside, and you notice all the little leaves blowing about. Perhaps it’s just that it’s something bigger in the sky to look at, and triggers a series of thoughts about what’s really out there, thoughts of existentialism, or how there’s so much more going on than we can see. I’m a believer in the moon’s influence, but I realize its not for everyone.

That having been said, this moon comes at an interesting time. The “Snow Supermoon”, as they’re calling it, came just on the brink of a major snowstorm. It comes at a particular time of year where people are coming out of their fog, eager for what’s next. Bonus season just ended for a lot of employers, which is a precursor to a lot of job changes, new adventures, and the like. But on a more personal level, Spring is just around the corner. Daylight savings is, too. There’s a lot of change on the horizon politically and economically. So, how does this particular moon really have anything to do with that?

This  particular moon, falling within 0 degrees of Virgo, is said to strengthen our intuition and emotional side, but also creates the space for us to really take ownership of how to make real what our intentions are. This is really the time for one to lay groundwork and get organized – to set up the logistics to get what it is they really desire. This full moon falls during a great shift in awareness, so it can feel really intense to suddenly realize, “Wow, I have REALLY got to get moving.” Just don’t forget to set aside time to have fun, to relax, and above all, to de-stress your mind.

What better way to de-stress than to enjoy some good ol’ comfort food? Little meatballs! Maybe I should call them moon-balls. I don’t think people would eat them if I did. I guess we’ll stick with meatballs.

Enjoy these paleo-friendly Spicy Chipotle Turkey Meatballs – recipe below!

 

Spicy Chipotle Turkey Meatballs in Gravy (Paleo!)

 

Prep time: 25 min

Cook time: 40 min

 

Ingredients

  • 1 lb ground turkey
  • 1 4oz can of adobo sauce
  • 1 red bell pepper, finely chopped; stems and seeds removed
  • 1 medium-sized yellow onion, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 egg, whisked
  • 1/2 cup almond flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can of full fat coconut milk
  • 1 tsp coconut flour or tapioca flour (for thickening), plus more if needed

 

Directions

  1. In a large skillet, add splash if your preferred cooking fat as well as your chopped onion. Sauté over medium heat until translucent, about 4-5 minutes.
  2. In the same skillet, also over medium heat, add your garlic and bell pepper. Sauté until the peppers have cooked out much of their water and onions start to brown – another 5-6 minutes. Season with a small pinch of salt.
  3. Remove from heat, leaving half of your onion/pepper mixture in your pan and set aside – you will move the remaining half into a large mixing bowl.
  4. Preheat your oven to 350 degrees F.
  5. Within your mixing bowl, add your ground turkey, egg, almond flour, 2 tbsp of adobo sauce, salt and pepper. Mix thoroughly. If mixture is too wet, add more almond flour, 1 tbsp at a time. Turkey tends to be less stiff when raw than ground beef or other ground meat, so you don’t want to add too much more flour – they will be dry once cooked.
  6. Once thoroughly mixed, use your hands (or a melon baller/cookie scooper for consistency) to roll mixture into 1-1 1/2 inch balls. Arrange on a greased, foiled or parchment lined baking sheet, evenly spacing 2-3 inches apart. Bake until they start to brown, about 20-25 minutes. It may be more or less time, depending on the size of the meatballs.
  7. Meanwhile, as your meatballs are cooking, place your skillet with onion and peppers back over medium heat. Once brought to temperature, add your coconut milk and another 2 tbsp of adobo sauce, allowing pepper and onion to simmer. Add salt and pepper, to taste. If more adobo is needed, continue to add, 1 tbsp at a time, to ensure appropriate spiciness. Once simmering, if still quite thin, add your tsp of coconut or tapioca flour and stir until well combined. To avoid burning, turn the heat to low and allow to simmer.
  8. Once meatballs are finished cooking, gently remove from  your baking sheet and add to your skillet, stirring to coat meatballs in your gravy. I like to cover it and let it simmer so the meatballs stay tender/juicy for about 3-4 minutes.

Serve, and enjoy!

-S

 

 

Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

I need to step my game up. I feel like every time I make a post, it has to do with either the full moon or new moon…. which means I am not posting all that much. I don’t know why I’m so busy, but I do know that it’s from running around like crazy. 

 

So one thing I’m going to start doing more of this year is Reiki. I’m definitely going to do a whole post on the practice, benefits and effects of it, but for now, my priority is to get a plan together for continuing to practice. Stay tuned for more of that if that interests you.

 

Onto more of the GOOD STUFF…. I have a lot of recipes I’ve been saving and just haven’t gotten around to posting because I like to put up what I think people are most interested in seeing. There are definitely times where a recipe jumps out at me and I have to make it and post it, and let me tell you… this is definitely one of those times. These things came out just as good as I hoped they would, which is excellent — I love bacon. If you have a party coming up, these are perfect for the guacamole lovers in your life. I’m not even kidding when I say you should probably make a double batch though, because you won’t want to give any away.

 

Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

prep time: 20 min

cook time: 20 min

 Ingredients

  • 1 lb nitrate-free bacon, kept chilled until use (I recommend Butcher Box, or Wellshire!)
  • 1 large bag of mini sweet peppers – yields about 18-24 peppers
  • handful of toothpicks, soaked in water for 15-20 minutes
  • 2 large ripe avocados
  • 1 tbsp red onion, finely chopped
  • 1 roma or vine tomato, finely chopped (this part is important!)
  • 2 heaping tbsp chopped fresh cilantro
  • juice from 1/2 lime (or more, to taste)
  • salt and pepper, to taste
  • Ziploc bag or pastry bag, for filling peppers

 

Directions

  1. Preheat oven to 375 degrees F. Cover a baking sheet with foil.
  1. Cut the top off of each pepper, discarding the stem, seeds and ribs from the inside. Make sure the pepper is cut so that it can stand on its own when placed on the baking sheet.
  1. Starting from the uncut side, carefully wrap each pepper with bacon completely. Depending on the size of the pepper, you may want to start with a half-slice of bacon. If you happen to do multiple layers, it’s alright too – the bacon will still crisp because it isn’t lying flat on the baking sheet. 
  1. Once wrapped, secure the bacon to the pepper by poking the toothpick across the pepper, near the flat side. This will keep the bacon from unwrapping as it cooks.
  1. Place your bacon wrapped peppers in the oven, spaced apart evenly, and bake until the bacon is thoroughly browned, about 20-25 minutes.
  1. Meanwhile, as your peppers cook, prep your guacamole. In a medium sized mixing bowl, gently mash your avocado thoroughly, ensuring there are minimal chunks left. You don’t want to beat it too hard though, as it will start to become runny.
  1. Next, add your onion, tomato, cilantro, lime and seasoning. Mix thoroughly, adjusting salt and pepper to taste.
  1. Once peppers are done, remove from heat and set aside, leaving toothpicks in place until partially cooled. Once cooled, add your guacamole mixture to your bag. If using a Ziploc bag, place guac into the bag before cutting a small part (about 1/2 in across) of the corner off your bag. If you don’t cut enough, you can always cut more off.
  1. Squeeze your guacamole into your peppers until just filled. Arrange on a plate, and enjoy!

 

-S

Sweet Potato “Crostini” with Red Pepper Bruschetta (Paleo!)

Ah… the full moon. Sunday was an interesting day for it. My friend and I went out shopping, and the predicted temperature was supposed to dip down to about 4 degrees F that night. We planned to make dinner, and we had to go to 3 different grocery stores to find onions, ground turkey and ginger. Apparently, people in this area thought they weren’t going to be able to go outside… or… eat turkey. It was a really strange day that ended with a giant tarp blowing across the road and into/onto a man’s pick-up truck and then onto mine, and then finding that my cat got stuck in my room and peed on my expensive dress coat because he panicked. Again, very… interesting day.

I started off this year really strong, actually. Not to say that my year is not still strong, but I was really intentional about my new year’s plans. I had maybe 1-2 drinks at a very small get-together, went to bed at 12:30, and woke up at 7, did some yoga/stretching, and went to the gym. I’ve made an effort to be much more aware of my thoughts, what I want to happen, and want I want, in general. The first week of January, I came across a numerology article about what this “year” is considered, and it says it’s a “3” year. It said that we’re already familiar with this number because our lives revolve around this number – we are on the third planet from the sun, we are made of mind, body and soul, good and bad things come in three’s. After calculating my personal number for 2019, I found that I am also a number 3 for this year. It felt spot on – I’ve said “This year is my year!” before, but this year, it actually feels accurate. It says my creativity and abundance are up on deck to shine, and I honestly couldn’t agree more. I think the thing that keeps me going is truly believing that this kind of energy really is limitless. If you put into practice the idea that your thoughts really do dictate your situation (your job, happiness, wealth, friendships, etc.), it really does happen. It’s so simple, yet so hard for a lot of us. My advice? Invest in yourself, and meditate. Do some yoga. It took me YEARS to learn how to settle into my hot yoga classes and focus – dozens of times to meditate and no longer wonder ‘was I just sort of sleeping?’ This stuff pays off, and it allows you to really connect with what’s going on around (and above) you.

I find that the frustrations of 2018 haven’t left me, they’re definitely still around. I’m just less mad about them, or more sure that they’ll fade or get better, whether I have control over it or not.  This full moon that happened on Monday was a total lunar eclipse. While eclipses sound like darkness, uncertainty, or unexpected events, there’s place for the confidence and courage to accept the change that is coming. This year is more of a reset button – to take a moment to pause and drop what isn’t serving you. Are you feeling really independent and capable? Awesome, that’s where you should be. This moon was huge – it was closer to us and it was close enough to leave behind some energy to those most sensitive or most in need of it. The moral of the story is this – this year, energetically, we have a leg-up to get ourselves through some challenges… much like our earthly New Years’ resolutions, this is only the beginning. Don’t give up yet.

I actually have a few recipes to post in the next few days, but every now and again I like to post a recipe for an appetizer, for a party. Now’s a great time to have some friends over – it’s colder than a witch’s bittie right now, so why not sit indoors and sip wine and eat snacks with your friends?!

Sweet Potato “Crostini” with Red Pepper Bruschetta (Paleo!)

Prep time: 20 min

Cook time: 45 min

Ingredients

For the sweet potatoes:

  • 3 long (or at least more skinny) sweet potatoes, cut into ½ centimeter slices
  • 2 tbsp olive oil
  • salt and pepper
  • 1 tsp paprika
  • 1 tsp dried parsley

For the bruschetta:

  • 4-5 pound roma tomatoes, seeded and diced
  • 1 roasted red pepper, chopped
  • ½ small red onion, finely chopped
  • 1 small handful of fresh basil, chopped
  • 1 small handful of fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 tsp (ish) balsamic vinegar
  • 3/4 tsp red wine vinegar
  • 1 tsp garlic, chopped
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small dish, mix together your first parts of olive oil, paprika, and salt/pepper. Place your sweet potato slices on a greased or lined cookie sheet and brush with oil mixture on both sides. Bake for 20-25 minutes until starting to brown, then flip sweet potato pieces over onto other side for remaining 20-25 minutes, until brown (but not burnt!).
  3. While the sweet potatoes are cooking, grab a small bowl for the dressing. Whisk together the dressing ingredients (olive oil, balsamic, red wine vinegar, garlic, salt/pepper) until mixed. Add your tomato, onion and roasted red pepper, and allow to sit and marinate.
  4. Once sweet potato slices are cooked, remove from heat and allow to cool on a rack to allow them to crisp. Once cool to the touch, spoon some bruschetta onto each slice, and garnish with parsley and basil.

Serve, and enjoy 🙂

-S

Pizza Soup (PALEO!)

Hi world! I’m back after a much needed hiatus. I had these lofty and grand plans to cook a ton of stuff around the holidays and share it all with you… but then I got sick, then had to get back into the swing of things at work… I was tired… uninspired… you know how it goes. Plus, it’s been COLD. Here in the northeast, there’s been “snow” looming in the distance. I don’t actually know if it’s coming, but everyone’s been talking about it and now we just wait. I have no idea, but I have fuzzy socks on and a chenille scarf wrapped around me that I can’t part with. I fell asleep wearing it last night. I am ready for the snow!

What’s interesting these days with all of you!? Well, with me – a whole lot and only a little. This spring should bring a lot of really cool changes, but I can only share them with you once I have more details J In the meantime, I’ve been working off my Christmas fluff (deeeefffffinitely put on a few pounds from all the beer and pizza), working on strength training and cardio. I got an Apple Watch for Christmas, and closing my fitness things is honestly the realest motivation I have had in a long time. That, and dry January, which I’ve already failed. Oh well, there’s next year.

This post is more of a drop-in…. when I have some more time this weekend, I will definitely be jumping into some fun spiritual stuff, at least before January is OVER. Better late than never.  With the looming snow storm coming up, I want you all to enjoy something warm, healthy, and delicious, with minimal guilt.

Soup!

My inspiration was simple. I’ve been eating so much pizza these days, I wanted to dial it back. After giving up pizza for Lent one year, many years ago, I swore I could never go without it again. After much compromise and upset, I decided to nix the bread and make it into a soup, because… life without pizza is no life at all. This is a paleo friendly soup (unless you add some cheese), and is absolutely delicious. I like to use Applegate Naturals turkey pepperoni, and Garrett Valley pork bacon when making this soup. If you aren’t on any restrictive dietary plans, I bet dipping a breadstick in this would be just glorious. For those of us that are on the healthy train, this soup alone will do ya just fine… I promise 🙂

If you don’t already, follow me on instagram @thedivinekitchen. I need more folks to hold me to posting my daily dinners, recipes, etc. Come join the party!

Pizza Soup (PALEO!)

Prep time: 20 min

Cook time: 30 min

Serves 6-8

Ingredients

  • 1 15oz can of tomato sauce (not marinara, just plain)
  • 1 15oz can of diced tomatoes
  • 1 tube of pork or turkey sausage
  • 4 oz (~20-25 slices) of paleo friendly (uncured) turkey pepperoni, cut into quarters
  • 3-4 slices of cooked paleo friendly (uncured) bacon, chopped (optional)
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cups low sodium chicken broth
  • 1 heaping tsp of dried oregano
  • 1 pinch of chili powder
  • 1 pinch of cayenne powder
  • 1 tsp garlic powder
  • salt and pepper, to taste

Directions

  1. In a large skillet or frying pan, over medium heat with a tsp of your preferred cooking oil, sauté your pepper and onion until translucent and starting to brown – about 6-8 minutes. Remove from heat, and set aside in a bowl.
  2. In the same skillet, also over medium heat, sauté your sausage until thoroughly cooked/browned, breaking up any larger chunks. Remove from heat, and set aside.
  3. In a large sauce pot or small stockpot, add your tomato sauce and diced tomatoes. Turn to medium high heat. Next, add your pepper and onion, sausage, pepperoni, bacon (if using), spices, and chicken broth. Gently mix thoroughly – heat until mixture starts to bubble gently, stirring to prevent burning at the bottom of the pan. Once brought to temperature, cover with a lid, turn to low heat, and let simmer for about 20-25 minutes.
  4. The soup should thin out – it should not resemble the thickness of sauce. If too thick, add additional chicken broth, 1/4 cup at a time, and continue to simmer. Add salt and pepper to taste.
  5. If preferred, serve with a pinch of shredded cheese (not Paleo, fyi :)). Enjoy!

-S

Jalapeño Popper Deviled Eggs (Paleo!)

So, I’m starting to think that Fall is never actually happening… it’s sweltering hot, we’ve got hurricanes around every corner, there’s bugs…. There’s a lot of issues with this and it’s just not working out. You know what’s fun though? The Flyers playing, whatever other football game is on, baseball…. While I really only care about the Flyers, you know what I love about sports parties? FOOD.

I’ve had to behave myself a really eat well these last few weeks, because once a game comes on…. Well, willpower goes out the window I can’t help but eat everything in sight. What I really am trying to say is that I haven’t behaved myself at all, and I’ve been eating like a dump truck. Better get crackin’ on the treadmill.

I don’t know about you guys, but while I love the coziness of sit-down Sunday dinners each week, I also love making snacks for game time so there’s more variety, and more choices to eat. A friend at work has brought me jalapeńo peppers, and I knew just what I wanted to make.

Deviled eggs!

The cool thing about them is a.) once you hard boil them, they’re pretty hard to screw up. Not to say I haven’t had a nasty deviled egg in my life, but if you mess them up, you can add different flavors little by little to fix them back up. A great way to jazz them up is to add bacon… because bacon is the best. With that, I had an idea… why not add jalapeńo?

I bring you… jalapeńo popper deviled eggs. I promise you, they’re worth a try.

Jalapeño Popper Deviled Eggs (Paleo!)

Prep time: 20 min

Cook time: 12 min

Ingredients

  • 12 eggs
  • 1/3 cup mayonnaise, plus more if needed
  • 1 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • salt and pepper, to taste
  • 1/2 tsp paprika, plus more for garnish
  • 1 large jalapeńo(stems and seeds removed), minced
  • 1 heaping tbsp of chives, chopped
  • 3-4 pieces of cooked bacon, chopped

Directions

  1. In a large pot, place your eggs in room  temperature water that covers the eggs completely. Add a pinch of table salt, and a dash of vinegar. (rumor has it this makes the eggs easier to peel).
  2. Bring to a boil, and let boil for 90 seconds. Turn the heat off, and cover. Let sit for 12 minutes.
  3. Once 12 minutes has passed, place your eggs in a bowl of ice water to prevent overcooking. This also cuts down on cool-down time needed before you start to peel. Once the eggs are cooled, gently peel the shells off and discard.
  4. Cut eggs lengthwise in half. Remove yolks and place into medium-sized bowl. Set your white halves on a plate, face up,  to use later.
  5. Mash your yolks with fork. Add mayonnaise, mustard, vinegar and black pepper, mix well. Next, add your bacon, jalapeńo and chives. Add any additional salt to taste, continuing to gently mix.
  6. scoop the mix into a ziploc bag with the tip cut (big enough for bacon pieces to pass) or a spoon, fill each egg white half with the mixture to desired amount — be generous. Refrigerate, covered, to allow flavors to blend. Sprinkle with paprika just before serving, if desired.

Enjoy!

-S

Roasted Red Pepper and White Bean Dip (Gluten Free, Vegan!)

Just a quick update for you all! Tomorrow is my birthday, and I’ve been SUPER busy. I haven’t forgotten about you!

I wanted to give you guys a good recipe for any upcoming parties you have, especially for fall J I love to make my own potato and sweet potato chips, which go really well with this recipe (air fryers for the win, I love Amazon… find mine here). This dip is super quick, super easy, and the last time I made it, it was gone within 30 min. Note…. Double the recipe next time, heh.

Enjoy!

Roasted Red Pepper and White Bean Dip (Gluten-free, Vegan!)

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Prep time: 10 min

Cook time: n/a

Ingredients

  • 1 15 oz can of cannellini (white kidney) beans, drained and rinsed
  • 1 handful of fresh flat leaf parsley
  • 1 large clove of garlic
  • ¾ cup of roasted red peppers (jarred, in olive oil, is what I used)
  • juice from ½ of a large lemon, plus more to taste
  • salt, to taste (I used ~1 tsp)
  • pepper, to taste
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ~1/2 tsp crushed red pepper
  • 1 tbsp olive oil
  • optional: handful of crumbled feta (FYI – feta is not vegan… it’s cheese…)

Directions

  1. Combine all ingredients except the feta cheese in a food processor and blend until smooth – about 30-45 seconds. Adjust flavors to preference – you may like additional salt, or lemon.
  2. If using feta, upon serving, stir gently into the dip. I also like to sprinkle some on top for presentation, but note! Again, feta is not vegan.

Enjoy!

-S