Archive of ‘Sides’ category

AirFryer Sweet Potato Fries

If I were to tell you that it is possible to combine the words healthy, delicious and french fries in the same sentence you would not believe me. I do not even believe it. But with the Philips AirFryer it is possible. More popular in Europe, Asia, and Australia, the AirFryer is finally making its way to popularity in the US market just in time for New Year’s resolutions. The last thing I thought I needed was another appliance. I’m already out of kitchen space and have to store a bunch of things from my kitchen in my garage. Surprisingly I have used my AirFryer almost every day since I bought it and not just for french fries. I have made steak, bacon, yellow squash, zucchini, and brussel sprouts in it already. Every time I use it I think of something else I could use it for. Everything comes out delicious and it is easy to use, easy to clean, and saves me so much cooking time. It’s perfect for meals for 2-3 people. My favorite thing i’ve made and the reason I decided to buy the AirFryer is for these sweet potato fries. They are so incredibly delicious you forget they are healthy. With the AirFryer they are crispy outside just like deep fried potatoes but do not taste greasy. They are super easy and of course so delicious. Here is how you make them.

Sweet Potato Air Fries 2

Ingredients:
1 Sweet Potato Peeled and Cut Evenly into French Fry Sticks
1 Tbsp Olive Oil
Pinch of Salt

Sweet Potato Air Fries 3

Directions
1. Soak Sweet Potato Sticks in water for 30 minutes
2. Rinse and dry
3. Spray with olive oil and add salt
4. Pre-heat AirFryer to 330 degrees
5. Air fry sweet potatoes at 330 degrees for 5 minutes.
6. Open AirFryer, stir potatoes, close AirFryer and increase temperature to 390 degrees.
7. Cook for 10-15 minutes longer {depending on how thick you cut the potatoes} stirring every 5 minutes. Between 10-15 minutes check every 1-2 minutes until done. I like mine to be slightly brown.

Sweet Potato Air Fries

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Easy Ceviche

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

Ceviche to me equals party food. It doesn’t matter if it is a party or not. I am always super happy when I eat it so I like to make it for dinner too. It’s extremely easy to make this recipe and a great appetizer to bring for potlucks. It’s guaranteed to be a crowd pleaser as long as your party peeps like things spicy. If not, just reduce the chiles or de-seed the chiles to reduce the spice level. This can be served paleo with plantain chips, vegetables, endive, or lettuce cups. Or, serve with tortilla chips or tostadas for gluten free.

Ingredients:
1 lb. Frozen Peeled and De-Veigned Shrimp
Bowl of Ice Water
1/3 Red Onion, Diced
Juice of 6 Limes
1 Tbsp. Kosher Salt for Ceviche and 1 Tbsp. Kosher Salt for Cooking Shrimp
1/4 Cup Cilantro, Chopped
1 Cucumber, Peeled and Diced
2 Serrano Chiles, Diced
4 Roma Tomatoes, Diced
2-3 Avocados, Diced
Plantain chips, vegetables, endive, lettuce cups, tortilla chips or tostadas

Instructions:
1. De-frost shrimp in a bowl of luke warm water
2. Bring a pot of water to boil
3. Add 1 Tbsp Kosher salt to boiling water
4. Prepare bowl of ice water
5. Add shrimp to boiling water and remove from heat as soon as shrimp turns pink and is cooked all the way through
5. Place cooked shrimp immediately in ice water to stop the cooking
6. Dice cooked shrimp and combine in a bowl with 1/3 Diced Red Onion, Juice of 6 Limes, 1 Tbsp. Kosher salt, 1/4 Cup Chopped Cilantro, 1 Peeled and Diced Cucumber, 2 Diced Serrano Chiles, 4 Diced Roma Tomatoes, 2-3 Diced Avocados

Serves 6

Enjoy!

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

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BBQ Prosciutto Wrapped Pineapple

BBQ Prosciutto Wrapped Pineapple

We have been BBQing pineapple for some time now and the other day Antonio came up with the idea of BBQ prosciutto wrapped pineapple. It sounded delicious so we tried it and it definitely was. What a great appetizer. We served it with the ginger ponzu chicken, rice, and BBQ sweet bell peppers. This time I BBQ’d the chicken in whole pieces instead of skewers to make it even faster. Talk about a fun, simple, and quick weeknight dinner.

Ingredients:
Pineapple cut into spears
Prosciutto slices
Jalapeño (Optional)
Skewers

Directions:
1. Wrap each spear of pineapple with prosciutto.
2. Pre-heat BBQ to 350 degrees
3. BBQ for 8-10 minutes over direct heat rotating to cook all sides.
4. Add skewers after removing from BBQ

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Peach Pistachio Summer Guacamole Appetizer

I don’t think these photos do this peach pistachio summer guacamole appetizer justice. It is SO good with the sweet, ripe peaches and the crunchiness of the pistachios. Antonio’s rating of this recipe is bomb dot com and he can be a very harsh critic when it comes to food. I first had guacamole with fruit at Taco Maria at the OC Mix, my favorite shopping and dining center in Costa Mesa. This is not Taco Maria’s guacamole recipe and it doesn’t even begin to give you the full Taco Maria experience so you should definitely check them out. Their food is amazing.

I made a similar recipe for guacamole last fall using pomegranates and it was a huge hit. Now that pomegranates are not in season anymore I decided to try other fruits. This recipe can also be made with pineapple, mangoes, nectarines, or plums.

Summer Peach Guacamole Paleo Gluten Free

Ingredients:
2 Large Avocados
1 Tbsp Chopped Garlic
1 tsp Salt
2 Tbsp Cilantro
2 Jalapeño Peppers De- Seeded and Chopped (Reduce or eliminate to reduce spice)
Juice of 1 Lime
Pistachios, shells removed
1 White or Yellow *Peach, Peeled and Diced – make sure it’s a ripe peach
Taro Chips, Plantain Chips, Sliced Cucumbers, Bell Peppers, Carrots, or Celery

*Note: This recipe can also be made with pineapple, mangoes, nectarines, or plums.

Summer Peach Guacamole Paleo Gluten Free

Instructions:
1. Cut avocados in half and remove seeds.
2. Mash avocado in a bowl.
3. Add juice of 1 lime, 1 Tbsp chopped garlic, 1 tsp salt, 2 Tbsp Cilantro, 1-2 chopped Jalapeños, and stir.
4. Top with pistachios and peach.
5. For paleo serve with Taro Chips, Plantain Chips, Sliced Cucumbers, Bell Peppers, Carrots, or Celery

Peach Pistachio Summer Guacamole

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Heirloom Tomato and Peach Caprese Salad

This heirloom tomato and peach caprese salad is definitely not my invention. If you google it you can find so many variations that all look so good. I love this salad so much that I had to share it. Not only is it fun to make and a beautiful presentation, but it’s another salad that I actually like to eat. I am not usually a tomato fan. In pasta dishes or cooked down to a sauce I am ok but don’t really like regular tomatoes on their own. However, I love heirloom tomatoes all summer long and ripe peaches are so delicious when combined with the sweet tomatoes.

There are many varieties of heirloom tomatoes and you can now find them at almost any grocery store. Some taste better than others. They have a shorter shelf life typically than regular tomatoes which is why you often see them a little too ripe in the store. I like to buy mine in the multi-package at Trader Joes and store them in the refrigerator to make them last a little longer even though the flavor is better when you leave them out.

Heirloom Tomato Peach Caprese Salad

Serves 2

Arrange the following on a plate:
1 Heirloom Tomato, Sliced
1 Ripe Peach, Sliced – yellow or white but make sure it’s ripe
Fresh Mozzarella, Sliced
Chopped Basil
Fresh Pepper
Drizzle with Olive Oil
Optional – Drizzle with Balsamic Vinaigrette

Heirloom Tomato Peach Caprese Salad

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Avocado Citrus Salad

Avocado Citrus Salad

This avocado citrus salad is fun to make and is a salad you definitely want to eat. So many salads are boring and not appealing but people eat them because they feel like they have to have some vegetables. Salads for me are an opportunity to be creative, have fun, and come up with great flavor combinations that surprise the taste buds. This recipe is a summer variation of my Beet Citrus salad I like to make in the fall. I love the combination of sesame oil with the citrus. It is so refreshing and light plus super easy. A perfect addition for BBQ meals. Summer is definitely my favorite season for cooking. I can’t get enough BBQing and sitting outside to eat when the sun doesn’t set until 8pm. The best part of all is the cleanup because BBQing doesn’t make a big mess in the kitchen.

So many store bought salad dressings contain hidden gluten. It’s best to select brands that are certified gluten free. Also, beware of some vinegars that are based on gluten grains. Blue cheese dressings can potentially contain gluten and cause reactions for some people with gluten sensitivities. I prefer to make my own dressings at home because they are fresh, I know what’s in them, and I can make whatever I feel like having that day.

Here is how you make the delicious salad.

Cut and combine the following:
1 Pink Grapefruit
2 Oranges
1 Avocado
Pistachios (Optional)

For the dressing combine:
1/8 Cup Olive Oil
1/2 Tbsp Sesame Oil
1/2 Tbsp Tamari Gluten Free Soy Sauce
1/2 Tbsp Chopped Ginger (I use the pre-made one found in the herb section of the grocery store)

Just pour the dressing over the citrus and avocado right before serving.

Avocado Citrus Salad

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Watermelon, Feta, Kalamata Olive and Mint Salad

Watermelon Salad Gluten Free Recipe

I am a big fan of non-traditional salads and one of my absolute favorite summer recipes is Nigella Lawson’s Watermelon, Feta and Black Olive Salad. I look forward to summer every year just so I can have this salad. It is exactly as she describes – improbable, savory, and refreshing. The only things I don’t follow in the recipe is I use Kalamata olives and do not include the parsley. I love it with just the mint.

Watermelon Salad Gluten Free Recipe 4

Tonight, I decided to change it up and make these fun appetizer skewers using the same recipe. It’s best to combine everything with the lime juice and then make the skewers to keep the same refreshing flavor as the salad. These skewers make a great appetizer for a dinner party, picnic, or boat food. Nothing says party food to me more than bite sized food on fun skewers. You can buy the adorable Bamboo Skewers on Amazon.

Watermelon Salad Gluten Free Recipe 2

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Green Bean, Shredded Chicken, and Toasted Coconut Salad with Jerk Dressing

One of my favorite places to eat in LA is Lemonade. The variety, lots of healthy options, and awesome flavor combinations just make me happy. Unfortunately the closest one is in Manhattan Beach and although it’s a quick drive there are so many great choices in Long Beach that I really don’t drive up there often. The last time I was there I had this awesome green bean salad and couldn’t find the recipe in their cookbook so I made my own recipe. It’s great for potlucks, to have on hand of quick lunches, or just because. And, it’s totally paleo.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing - paleo and gluten free recipe

Ingredients
1 lb green beans trimmed, cleaned and cooked
1 lb chicken breast cooked and shredded
1/4 cup toasted unsweetened coconut

For the dressing combine with a blender or Cuisinart:
2 jalapenos
Juice of 3 Limes
1 tsp Crushed Garlic
1 Tbsp Allspice
1 tsp Thyme
1/2 Tbsp Honey
3 Tbsp Olive Oil

Directions:
1. Combine the chicken, toasted coconut, and green beans in a bowl
2. Toss with Jerk dressing

Tips:
1. I cook the chicken in a pan on the stove with a little bit of olive oil and shred it with 2 forks after it has cooled.
2. For the green beans, bring a pot of water to boil. Add the green beans. Mine were ready in 4 minutes.
3. To toast the coconut, spread coconut on a piece of foil and toast in a toaster oven for about 30 seconds to 1 minute.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing

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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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Easy Roasted Kabocha Pumpkin {Gluten Free and Paleo Recipe}

I love fall and especially all of the varieties of squash in season. Kabocha, not to be confused with Kombucha, is the Japanese pumpkin. You can find the wall Kombucha refrigerated drinks at basically any premium or natural grocery store. If you haven’t already read this article, it’s hysterical! Kabocha is found in the vegetable section of the grocery store. It is definitely my favorite squash and is full of beta carotene and fiber. And, did you know you can eat the peel too? Kabocha is perfect for roasting. Sometimes when I am reading recipes I notice that they are so complicated. The instructions are complicated and hard to follow. The recipes are too hard for anyone to realistically do at home. This is a perfect easy, delicious, and nutritious side dish that anyone can do. The hardest part may be finding the Kabocha. I find them at the mexican market by my house, premium markets like whole foods, and at Japanese grocery stores.

What you need:
1 small Kabocha Pumpkin
Olive oil
Fresh ground pepper

Here are the directions:
1. Pre-heat oven to 400 degrees farenheight.
2. Slice the kabocha in approx. 1/4″ thick pieces. Use a sharp knife and try to keep all of the pieces the same thickness so they cook evenly. Remove seeds once you cut one side fully open.
3. Place Kabocha pieces on a piece of parchment paper on a baking sheet, spray all sides with olive oil and sprinkle fresh ground pepper.
4. Roast for 20 minutes and enjoy!

Roasted Kabocha Pumpkin 1

Roasted Kabocha Pumpkin 4

Roasted Kabocha Pumpkin 2

Roasted Kabocha Pumpkin 3

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