Archive of ‘Sides’ category

Book Your Bacon Flight Now {Gluten Free & Paleo Recipe}

This is really just inspiration disguised as a recipe. I want to inspire you to change up your bacon. This is super easy and so fun. Great for when you have guests. I love bacon. Like syrup loves pancakes. Seriously, i’m obsessed. So when I went to Palm Springs last year for a girl’s weekend, I was super excited to be offered a flight of bacon at Cheeky’s, one of my favorite breakfast spots ever. Wine flight, champaign flight, beer flight, and now bacon flight. This is most definitely my kind of flight. If you like bacon as much as me, check out this blog, Bacon Unwrapped.

How to make a bacon flight

You could literally put anything on bacon and it would taste good. All of the flavors I made were really good but my favorites were the rosemary and jalapeño. The flavors at Cheeky’s were applewood smoked, apple cinnamon, black pepper, Thai sweet chile, and jalapeño. I would also try pineapple, mango, red chili pepper, sundried tomatoes, wasabi powder, or beer. The options are endless.

Here is all you need to do:

1. Place bacon on a piece of parchment paper on a cookie sheet.
2. Sprinkle or rub whatever you want on the bacon.
3. Place cookie sheet into a cold oven, set the oven to 400 degrees fahrenheit, and set the timer for 20-25 minutes.

Mine was perfectly crispy and not burned at 20 minutes. I served the bacon with this awesome paleo pumpkin pancake recipe.

Thank you to Danielle of Against All Grain who posted the perfect bacon baking instructions on instagram.


P.S. Here is a photo of what my flight looked like going into the oven.

How to make a bacon flight

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Perfect Christmas Salad {Gluten Free Recipe}

Until about a year ago I never knew how to cut a Jicama. I still don’t. But at least now I can easily get the skin off. I tried a peeler and it was too hard so I just use a regular knife. Cut as close to the skin as possible to get the skin directly off the jicama. I don’t know how you are supposed to do it, but this works for me.

I love love love this salad. About a year ago I was at a video shoot and the catering company for the shoot made this salad and gave me the ingredients, not the exact recipe, along with 2 other salads I love to make from them. So that week I went and bought all the ingredients so I could come up with the recipes. This salad is so easy, delicious, and a really fun and unexpectedly refreshing flavor combination. Also, it’s so pretty and looks just like Christmas to me. Perfect for holiday potlucks.

1 Jicama, Skin Removed & Chopped
1 Cucumber, Sliced – I use my Spiral Vegetable Slicer
1 Pomegranate, Seeded
1/4 Cup Chopped Fresh dill
1/4 tsp Salt
1/4 Cup Red Wine Vinegar

Perfect Christmas Salad {Gluten Free Recipe}

1. Combine the Jicama, Pomegranate, Cucumber, and 1/4 tsp salt in a bowl. Let sit for 5-10 minutes to allow salt to draw out juices from jicama and cucumber.
2. Add Fresh Dill and Red Wine Vinegar. Mix to fully combine.


Perfect Christmas Salad {Gluten Free Recipe}

Just for fun, I found an old photo of this same salad I took last year with my iPhone. I wanted better photos for my blog without having to spend a lot of money on a camera so I googled and found this blog post about how to take better food photography especially at night. It’s not realistic for me and my schedule to only cook during the day when the lighting is better. So, I bought the Clamp Lamp, Light Bulb, and Umbrella all on Amazon for less than $30. It has made such a huge difference. I still want to take better photos and buy a nice camera someday. But for now I am happy with this very inexpensive solution until I am able to upgrade. Here is a photo of the before and after plus my setup at home.

how to take better food photography at night

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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}

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}

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!

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}


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

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.


Not Your Mama's Brussels Sprouts

Not Your Mama's Brussels Sprouts

Not Your Mama's Brussels Sprouts

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