Saturday, January 31, 2015

Spiced Sweet Potato fries and Creamy Guacamole Dip

I used the fry recipe I always do, found here, but I used ghee instead
and seasoned with 1 teaspoon smoked paprika, 1 teaspoon cumin, and 3/4 teaspoon chili powder (added the seasonings after the fries were covered in ghee)

Creamy Guacamole Dip:
1 small avocado
1/4 cup coconut cream
1/4 tsp lemon juice
1/4 tsp salt
pepper to taste
1/4 cup cilantro, chopped. This measurement was done before chopping the cilantro.

Combine everything in a small bowl, and mix until avocado is smashed well and everything is combined.

Thursday, January 29, 2015

Butternut, Apple, and Bacon Soup

My husband raved about this soup, even though there is balsamic vinegar in it, and he hates balsamic vinegar. Go figure. I thought it was really good!

Recipe inspired by AmazonAshley's Butternut Balsamic Bacon Soup.

Serves 2, or 2 and a toddler. Next time I will double the recipe!

6 slices of bacon (compliant bacon with no sugar added)
1 T ghee
12 oz of chopped butternut squash (I buy the precut bags at Trader Joe's)
1 apple (I used a Gala apple)
1/2 cup water
1 T cinnamon
1 cup light coconut milk/regular coconut milk thats been stored in the fridge, because you will be using mostly the cream.
2 tsp balsamic vinegar

Cook Bacon in the oven, according to the directions on the back of the package.

While the bacon is in the oven, Peel and chop your apple into small, small cubes. Steam your butternut squash in the bag, by cutting the corner of the bag and microwaving for 5 mins. Then microwave the chopped apple on a microwave save dish for 5 mins as well.

In a soup pot, melt ghee over medium heat. Add steamed butternut squash and apple and cook for 5 minutes on medium high heat. Add the cinnamon and cook for one minute, stirring. Then add the water coconut milk (all the cream you can from the can), and balsamic vinegar, and cook for 5 more minutes. Bring to a simmer. Next puree in batches with an immersion blender, blender, magic bullet, etc. until smooth. Simmer for 10-20 min.

Serve with crumbled bacon, a drizzle of coconut milk, balsamic vinegar, and pomegranate seeds.

Wednesday, January 28, 2015

Baked Eggs and Artichoke Hearts

Ingredients: per 1 16oz ramekin

1 Tablespoon of Ghee
1/2 tsp of oregano
1/2 tsp of parsley
4 canned artichoke heart quarters
3 eggs
fresh chopped parsley


Preheat oven to 400 degrees.

Rub ghee onto bottom of ramekin. Sprinkle the oregano and parsley on top of ghee. Place artichoke hearts in the ramekin. Crack eggs into the ramekin, being careful not to break the yolks. Sprinkle with salt, pepper and chopped parsley.

Bake for 25-30 min.

Tuesday, January 27, 2015

Best Ever Chocolate Chili

This recipe is adapted from TheClothesMakeTheGirl and it is SO good!

2 Tablespoons Ghee
1 medium onion, diced
2 cloves garlic, minced ( 2 tsp)
1 pound ground turkey
1 teaspoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 T unsweetened cocoa
1/2 teaspoon salt
1 can (6 oz tomato paste)
1 can 14.5 ounces fire roasted diced tomatoes
1 cup water

1. Heat a large, deep pot over medium-high heat, then add the ghee. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Friday, January 23, 2015

Bacon and Eggs in-a-(Squash) hole

  • 1 large acorn squash, cut into 4-5 rings
  • avocado oil
  • sea salt
  • 4-5 large eggs
  • 4-5 slices of bacon
  1. Preheat the oven to 425 degrees F.
  2. Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2"-thick rounds. You should be able to get 4 or 5 rings out of it. I am able to get 5. Scoop the seeds and innards out of each ring and discard. Lightly coat both sides of each round with avocado oil and place on baking sheet lined with foil. Place a slice of bacon on top of each ring. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
  3. Remove squash from oven and lower the oven temperature to 350 degrees F.
  4. Crack one egg into each squash ring.
  5. Place in the oven and bake for another 12-15 minutes or so (depending on your oven) until egg whites have set up. 

Monday, January 19, 2015

Sweet Potato Toast

This is definitely a favorite recipe at our house!

1 sweet potato (cut lengthwise into thin strips)
avocado oil
sea salt

Directions: Heat oven to 425 degrees. Brush sweet potato toast pieces with avocado oil on each side. Salt and Pepper the top side and place in oven. Bake for 10 min, flip, Bake for 10 more min, flip, and then bake for 10 additional minutes. So bake for 30 min, flipping ever 10 min.

Top with guacamole and tomatoes or take it a step further and top with guac, Applegate deli turkey, and an egg cooked in a pepper.



Wednesday, January 7, 2015

Cran-Cherry Balsamic Vinaigrette

I don't have a pictures of the dressing yet, because it was my first attempt and I didn't realize it would be a success. This salad dressing goes well over broccoli salad, and is SO easy!

1/4 cup balsamic vinegar
1/2 cup avocado oil
1/4 cup 100% Cranberry Cherry Juice - Costco find

I just poured all this in a magic bullet cup and blended until smooth. If you have a magic bullet I recommend using this, because the cups come with lids so its easy to store in the fridge. I like when I don't have to use more dishes than necessary!

Saturday, January 3, 2015

Pineapple fried "rice"

1/2 head of cauliflower (You can use the whole head of cauliflower, and if you do, put in the whole can of pineapple.
1 chicken breast, cooked and cubed
handful cilantro, chopped
1/2 cup raisins
2/3 cup cashew halves
1/2 onion, diced
1 teaspoon minced garlic
1 tsp cinnamon
1/2 tsp ginger
1 Tablespoon curry powder
2 T coconut aminos
1 cup crushed pineapple (in 100% juice - no added sugar)
ghee or coconut oil


1. chop cauliflower into florets and rice the florets in a food processor or vitamix. I used a vitamix and tossed a very small amount in at a time, left it on low (turned dial up to 4), and pulsed each batch until it looked like rice.
2. In a large skillet, heat a large tablespoon of oil over medium heat. Once the oil is hot, add onion and cook until they are translucent, stirring frequently (About 4-5 min). Add garlic and cook another minute, continuing to stir frequently.
3. Stir in the curry powder, cinnamon, ginger, and cashews. Stir until everything is combined well.
4. Slowly add in the riced cauliflower, chicken, and coconut aminos and stir to combine well. Cook the cauliflower on medium to high heat for a few minutes until the cauliflower is softened but not mushy. Once its softened turn the burner to simmer and add in the pineapple and stir to combine.
5. Remove from heat and add the raisins and cilantro.

Serve immediately, and enjoy!! Xo

Thursday, January 1, 2015

Fried Eggs and Sweet Potatoes


1 sweet potato
salt and pepper, to taste
1/4 tsp cinnamon
dash of creole seasoning
1/2-1 tsp rosemary
2 tsp oil of choice (olive oil, ghee, coconut oil)


1) Peel and dice potato into 1/2" or smaller bite size cubes.
2) heat skillet over medium heat and add oil of choice
3) when oil is hot, add chopped potatoes and stir to coat them in oil
4) Add seasoning (salt, pepper, cinnamon, creole seasoning, and rosemary)
5) cook potatoes and stir occasionally until tender (about 15 min or so depending on size of your skillet and heat of your stove)
6) Once tender, crack eggs over the potatoes and cook until the egg whites are completely set and the yolk begins to thicken (you can make little pockets for your eggs so they cook right on the pan or just crack them on top of the potatoes).
*If you have a lid, put it on to speed up the process.