Archive of ‘Appetizers’ category

Cinnamon Butter Pecan Sweet Potato Bites {Paleo & Gluten Free Recipe}

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

This recipe has a funny story. I was in New York last week for work and the special at one of the restaurants we went to was Sweet Potato Ravioli with Cinnamon Butter Pecan Sauce. Doesn’t that sound amazing? Of course I couldn’t order it. I made a point not to even look at the dish if anyone around me ordered it but still could not stop thinking about the combination of sweet potatoes and cinnamon butter pecan sauce. So now you know my secret of how I come up with ideas of things to cook. These are really really easy and fast. Plus roasting anything is awesome because it just sits in the oven most of the time it’s cooking and you do very little work. They make a perfect side dish or appetizer.

Cinnamon Butter Pecan Sweet Potato BitesPaleo and Gluten Free Side Dish

What you need:
3 Sweet Potatoes peeled and sliced into 1/4″ rounds
1 Tbsp Cinnamon
4 Tbsp Grass Fed Butter
1 Cup Chopped Pecans
Olive oil

Instructions:
1. Place sweet potato rounds on a parchment paper covered baking sheet.
2. Spray both sides of the sweet potatoes with olive oil.
3. Roast at 425 degrees fahrenheit for 20 minutes.
4. While sweet potatoes are roasting, melt butter in a small sauce pan.
5. Add cinnamon to butter and stir.
6. Add pecans to butter cinnamon mixture and sauté until warmed through, about 1 minute, and turn off heat.
7. After the 20 minutes, flip sweet potatoes over and roast for another 15 minutes.
8. Let sweet potatoes cool for a few minutes and spoon pecan mixture on top of each sweet potato.

Serve and enjoy!

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

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Black Sesame Green Beans {Gluten Free Recipe}

It’s 2 am and I am wide awake. I had an awesome week of work in Japan, got to have dinner with my host sister in Tokyo before I left, plus spent the weekend in Shanghai with my brother and his fiancé. It was such a great trip. Nevertheless jet lag stinks. But it gives me the opportunity to think about all the awesome food I love from Japan. My Japanese host mom used to make this black sesame dressing for vegetables that was AMAZING. That was 14 years ago and I still can’t stop thinking about it. So I made up my own version that tastes exactly how I remember. This sauce is great for all kinds of greens including green beans, asparagus, and spinach. It’s an awesome way to dress up your greens.

Black Sesame Green Beans {gluten Free Recipe}

Ingredients
2 Tbsp Black Sesame Seeds
2 tsp Tamari Gluten Free Soy Sauce
1 tsp Sugar (I use Honey)
2 tsp Sesame Oil
1 Lb Green Beans, cleaned plus stems removed

Black Sesame Green Beans {Gluten Free Recipe}

Instructions
1. Bring a pot of water to boil
2. Toast sesame seeds until fragrant but not burned. Approx 30 seconds.
3. Add green beans to water until al dente then strain to remove from hot water. When my water started to boil again they were done. Place green beans back into pot.
4. Combine toasted sesame seeds, soy sauce, sugarer honey, and sesame oil in a blender or mini food processor. Blend until smooth.
5. Pour black sesame sauce over green beans and stir.

Serve and enjoy! I wanted to eat the whole plate all by myself.

Black Sesame Green Beans {Gluten free Recipe}

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Chile Verde Salsa

Every week at work I am surrounded by donuts. They smell delicious but make me super sick from the gluten so I never eat them as tempting as it is. Why is it that donuts became the defacto bring something into the office food? I know everyone loves them but there are so many other options – cookies, cakes, rice crispy treats, bagels, and many more. Rice crispy treats can be gluten free and nobody would even know! But week after week I see donuts everywhere and just continue to avoid them while being secretly jealous I can’t eat them. So I like to bring the total opposite, chips and salsa, for my co-workers. This recipe is super duper easy, fast, and delicious of course. My co-worker told me she thinks I should sell it. If only I could have the time to make food for other people all day long. That would be fun!

Ingredients:
15-20 Tomatillos
4 Serano Chiles {reduce for less spice}
1/2 Avocado
3/4 Tbsp Salt
1 Cup Cilantro
Juice Of 4 Limes
3 Tbsp Crushed Garlic

Serve with tortilla chips for gluten free or plaintain/root vegetable chips for paleo

Chile Verde Salsa Recipe {Gluten Free and Paleo}

Directions

1. Cover chiles and tomatillos in a pot with water and bring to a boil. Boil for 5 minutes.

2. Drain and put in blender with all remaining ingredients.

3. Pulse until combined but not fully smooth. You still want visible pieces of cilantro and very small chunks of tomatillos.

Chile Verde Salsa Recipe {Gluten Free and Paleo }

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Not Your Mama’s Brussels Sprouts {Gluten Free}

I get a lot of inspiration from eating out. Last week I was in Denver for work and we had an amazing dinner at Panzano located downtown. Talk about gluten free heaven. They had a special gluten free menu, fresh baked gluten free bread, and the waiter completely understood what gluten free meant. And yes, I really did get to eat delicious fresh baked gluten free bread before dinner along with my coworkers rather than sitting there watching them all eat delicious looking bread in front of me like I always have to do nearly everywhere else when I go out to dinner. It was heavenly for sure. I appreciate restaurant experiences like that so much and highly recommend Panzano if you are traveling to Denver anytime soon whether you are gluten free or not. The food was awesome and they definitely set a high bar for what it means for a restaurant to be gluten free friendly. While we were there, we had an amazing appetizer – Brussels sprouts with pistachios, rosemary salt, sliced green apples and apple cider reduction. I know what you are thinking, brussels sprouts are disgusting, right? Wrong. They were so incredibly delicious I went to the grocery store on the way home from the airport to buy ingredients to try to make it. Seriously so delicious I had to have them immediately again. I forgot to buy pistachios so I used bacon instead and they were awesome.

Prep time: 10 minutes
Cook time: 20-25 minutes
Servings: 2

Here is what you need:
15 Brussels Sprouts
3 Tbsp Olive Oil
1 tsp Salt
1 Tbsp Fresh or Dried Rosemary
1 tsp Fresh Ground Pepper
1/2 Cup Apple Cider Vinegar
2 Slices Bacon, chopped and cooked until crispy
1 Green Apple Sliced Into Spears

Instructions:
1. Pre-heat oven to 400 degrees

2. Line a baking sheet with foil

3. Chop off the ends of the sprouts and tear off any leaves that don’t look good. Rinse thoroughly to remove any dirt.

4. Shred the sprouts with a knife or cuisinart so they look like this:

Not Your Mama's Brussels Sprouts

5. Add olive oil, rosemary, salt, and pepper to the sprouts and stir until mixed

6. Spread the sprouts on the baking sheet and roast for 10 minutes

7. While the sprouts are roasting, reduce the apple cider vinegar in a sauce pan over medium heat to 1/4 cup.

8. Toss sprouts and roast for another 12-15 minutes until edges are charred and you smell a bit of smoke. If they look done but don’t char, move the rack up and broil for a minute or until charred.

9. Toss sprouts, apples, bacon, and apple cider vinegar reduction together.

Enjoy!

Not Your Mama's Brussels Sprouts

Not Your Mama's Brussels Sprouts

Not Your Mama's Brussels Sprouts

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Sriracha Honey Chicken Wings with Spicy Coconut Dipping Sauce {Gluten Free and Almost Paleo Recipe}

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

Since when did they add so many nights of football? When I was a kid Sundays were football days. Then there was MNF. I learned what that meant when I was invited to a MNF happy hour. And now there is Thursday night too? When did Thursday night get added? Or, has it always been a football night not marketed properly? Is Thursday now TNF? Football season in my mind is a season for awesome food and these wings are no exception. This recipe is totally gluten free and oh so super close to being paleo. So if you aren’t being super strict paleo this recipe is for you. Of course it’s delicious.

Serves: 4
Total Cooking time: 1 hour 5 minutes
Total Hands On Time: 15 minutes

For the rub combine:
1 Tbsp Crushed Garlic
1 Tbsp Paprika
1/2 tsp Salt
1 Tbsp Cumin
1 Tbsp Coriander
1 Tbsp Honey
2 tsp Fresh Ground Pepper
1/2 Tbsp Ground Cinnamon

For the sauce combine:
1 Stick Melted Grass Fed Butter
2/3 Cup Sriracha
3 Tbsp Honey

You will also need:
Coconut Milk
15-20 Bone In Skin On Chicken Wings – duh

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

Here are the super easy instructions.
1. Preheat the oven to 425 degrees.
2. Prepare chicken wings if needed and rub the chicken wings with the rub
3. Spray a lined baking sheet with olive oil.
4. Place the wings on the baking sheet and roast (remember what I said about roasting?) for 30 minutes.
5. Flip the wings and roast for another 20-25 minutes until the wings start to blacken slightly.
6. While the wings are roasting the 2nd time make the sauce.
7. Put wings in bowl and pour enough sauce in to coat the chicken. Stir until completely combined.
8. Mix remaining sauce with an equal part of coconut milk for dipping.

Enjoy!

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

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BBQ Bacon Wrapped Dates {Gluten Free and Paleo Recipe}

The first time I had bacon wrapped dates was at a restaurant I love in New York called Boqueria. They are a perfect combination of sweet and salty and are so good. I believe Boqueria fries theirs and adds cheese with the almonds, but I prefer to BBQ mine and skip the cheese to make them paleoish. Dried fruit has a lot of carbs and is not recommended for a paleo diet unless you’ve reached your desired leanness. These are certainly a delicious treat and make a great appetizer especially for entertaining or a cheat day. If you don’t have a BBQ, get one. It is seriously the best way to cook and a great excuse for eating outdoors. Otherwise you can also bake these in a toaster oven or oven.

Ingredients:
Dates Pitted
Almonds or Pistachios
Bacon – cut into thirds
Toothpicks

Here is how you make them:

1. Insert almonds or pistachios into dates
2. Wrap with bacon thirds
3. Secure with toothpick
4. BBQ on medium for 4-6 minutes rotating or until bacon is fully cooked

To bake, preheat over to 450 degrees and bake for 18 minutes rotating halfway through.

BBQ Bacon Wrapped Dates

BBQ Bacon Wrapped Dates

BBQ Bacon Wrapped Dates

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BBQ Bacon Wrapped Dates

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