Category: recipes

recipes

sweet & spicy dumpster nachos

awredmond3 Comments

I was really tempted to call these “almost whole30 nachos” hehe…

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Too bad chips, cheese +corn are all a no-go for the whole30, but this isn’t the woooorst thing you could be eating! Loaded with all the veggies and there’s even a little pineapple in there ;)

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1 lb ground chorizo (I used chicken chorizo from Sprouts!)
EVOO
salt & pepper, to taste
1-2 teaspoons garlic powder
1 butternut squash, peeled & diced
1 pineapple, peeled, core removed & diced
1 cup roasted corn (I used trader joe’s frozen roasted corn and just let it thaw out to room temperature)
1 avocado, peeled, pit removed and diced
1/2 jalapeno, seeds removed and chopped
1/2 cup cilantro, chopped
1/4 cup red onion, diced
1 lime, juiced
1 red bell pepper, grilled and diced
1-2 cups Mexican shredded cheese (I bet a white queso would be DELISH too! This is just the cheese I had on hand)
tortilla chips
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1. Preheat oven to 400 degrees. On a baking sheet, toss butternut squash with EVOO, salt and pepper. Roast for 15 minutes, flip squash over, cook an additional 15 minutes or until squash has caramelized.
2. While butternut squash is baking, assemble salsa by combining all diced veggies, pineapple and corn (except avocado, I usually leave this separate since avocado tends to brown so easily)
3. Toss with juice of 1 lime, additional salt & pepper and chopped cilantro.
4. Cook chorizo in a medium skillet with EVOO until cooked through until browned – around 4-5 minutes.
5. Using a microwave or oven broiler, melt cheese on top of chips. Top with chorizo, salsa, avocado and garnish with additional cilantro & lime if desired

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Happy belated Cinco de Mayo! These were the perfect addition to our Mexican style dinner, goes down real smooth with a margarita ;)

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recipes

lemon meringue pie cocktails

awredmondLeave a comment

When you want your dessert in beverage form…

Processed with VSCO with s2 presetSo so tasty you guys! I definitely munched on a few marshmallows on the side because it just felt right. I mean, marshmallow vodka? Gotta have some marshmallows with that! I highly recommend it ;)

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4 oz lemonade (pick a good one! I used Trader Joe’s!)
2 oz marshmallow vodka
1 oz limon Bacardi rum
lots of crushed ice
graham cracker crumbs (pulverized), if desired for rim garnish

1. Fill glass with crushed ice, vodka, rum and top with lemonade
2. Cover rim of glass in lemon juice and then drip in graham cracker crumbs

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Side note, my little Rocky celebrated his 8th birthday last week and we went out for pizza and beer ;)FullSizeRender

 

recipes

spiked peach lemonade

awredmondLeave a comment
My husband has been on the biggest peach ring kick for the past few months…
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I got bored one day, stole said peach rings and created a drink out of them :)
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makes one cocktail

1 shot peach vodka
1 shot triple sec
1 cup sparkling lemonade
1 tablespoon fresh lemon juice + 1 lemon slice for garnish
peach rings
crushed ice

1. Pour vodka, triple sec, lemon juice into a drinking glass filled with ice.
2. Add sparking lemonade and garnish with peach rings

 

*feel free to add peach rings into the actual the drink too…they get super chewy – but oh so worth it!

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I’m a big fan of a two step cocktail. That was easy, right? Too easy. I bet peach schnapps would be delish too if you aren’t into vodka. No substitute for peach rings though…some things just can’t be replaced :P
recipes

grilled eggplant bruschetta

awredmondLeave a comment

You guys. I have the appetizer of the SEASON right here!

There are so many great things about this recipe – it’s literally level 1 easy, super affordable, quick to prepare, DELISH and HEALTHY! If you’re on a paleo or Whole30 diet then you’ll love this! It would be an impressive appetizer to bring to a party or even a quick, throw-together weeknight dinner! Both are a thumbs up (CRUMBSUP!) in my book :)

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for the eggplant:
1 large eggplant, sliced into 1 inch rounds
1/4 cup EVOO
salt & pepper

for the bruschetta:
1 large tomato, chopped
1 clove garlic, minced
1/4 cup minced onion
1/4 cup chopped fresh basil
1 T chopped fresh mint
salt & pepper
splash of EVOO
splash of balsamic vinegar

1. Brush olive oil on both sides of each eggplant round. Season with salt and pepper.
2. Grill eggplant rounds for about 5-7 minutes on each side or until grill marks are formed.
3. Using a slotted spoon, top each eggplant round with bruschetta and enjoy!
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*If you’re not on a paleo/Whole30 diet PLEASE feel free to add some fresh mozzarella. I did this for my husband along with added shredded chicken -it basically formed a lasagna! So many ways to change this up or add to it. Use what you have to make it perfect!
recipes

purple kale salad with spicy chorizo and avocado lime dressing

awredmondLeave a comment
I am such a sucker for HUGE salads. Ever since the Whole30, I have learned to pile all the things on top of greens. Eggs, protein, squash, potatoes…basically anything and everything I have on hand turns into a “kitchen sink” salad.
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My favorite though HAS to be the runny egg! So easy, affordable and sometimes I don’t even feel the need to use a dressing because it just creates its own sauce. My go-to egg style of choice is definitely “over easy” but I wanted to switch things up with a soft boiled egg because, why not!? I love variety.
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makes 2-4 salads

*this recipe is paleo & whole30 approved*

12 oz pre-cooked chorizo sausage, sliced
2 cups brussels sprouts, halved
1 acorn squash, sliced in 1/2 inch rounds & seeds removed (you could also use butternut squash!)
EVOO
salt & pepper
1 1/2 cups grape tomatoes, halved
2 eggs, soft boiled (or hard boiled if you just can’t deal)
1 avocado, halved, pitted and sliced
for the dressing:
1 avocado, halved and pitted
1 lime, juiced
3/4 cup avocado oil (or you can use EVOO)
1 clove garlic, minced
3-4 tablespoons apple cider vinegar
salt & pepper
1/4 cup chopped fresh cilantro
1-2 tablespoons chopped fresh mint
1. First, we’re going to roast the veggies! Preheat oven to 400 degrees. Arrange squash slices on baking sheet with brussels sprout halves and toss with EVOO, salt, pepper. Bake at 400 degrees for 25-30 minutes, flipping halfway through until golden brown. Set aside.
2. Heat a little EVOO in a medium sized skillet over medium-high heat. Add chorizo slices and cook for about 2 minutes or until browned on each side.
3. Prepare dressing by combining all ingredients in a small mixing bowl, whisk well. I used an immersion blender to puree my dressing just because this is a very thick, chunky dressing it helps smooth it out.
3. Assemble salads with torn kale leaves, brussels sprouts, squash, halved grape tomatoes, sliced avocado, soft boiled egg cut in half, and dressing on side or on top! Enjoy!
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As always -use whatever you already have hanging around in your kitchen! Please, please pleeeeease feel free to swap veggies out or switch up the protein. This recipe was solely created because of the “crumbs” leftover in my kitchen. When your veggies are starting to “go bad” or just look pitiful and lonely – step out of your comfort zone and create something spectacular! It’s the best advice I could ever give anyone in the kitchen. Just roll with it and get creative ;)
recipes

blueberry mojitos

awredmondLeave a comment

IT’S FRIDAY! And it’s been a longggg week…you know what that means…

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And the Raleigh weather looks absolutely beautiful for the next week or so. Let’s celebrate with a mojito! Mojitos are my absolute FAVORITE! They are super refreshing and basically guilt-free too. All fresh ingredients, some club soda and a shot or two of rum. That’s not the worst cocktail in my book!

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makes 2 cocktails

1 cup fresh or frozen blueberries
3 limes (2 will be juiced, 1 is for garnish)
1/2 cup rum (I’ve used pineapple, white, or coconut – pick your poison!)
2 tablespoons sugar

club soda
8-10 mint leaves

1. Using a mortar and pestle, muddle the blueberries, juice from 2 limes, and mint.
2. Transfer to a cocktail shaker and add sugar and rum, shake well.
3. Pour into a glass filled with crushed ice then top off with club soda.
4. Garnish with lime, mint, and additional blueberries if desired. Here’s to some warm, Spring weather!
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I love that this cocktail IS versatile! No stress if you don’t have blueberries, try raspberries or strawberries instead. Also pretty much any white rum or fruity rum will do. Just don’t forget that lime, that’s one thing a mojito NEEDS. If you don’t have club soda on hand but you have sprite or sierra mist, use that! Just omit the sugar and you’re good to go. Happy Friday everyone!
recipes

spaghetti squash with basil pesto, roasted balsamic brussels sprouts, tomatoes and bacon

awredmondLeave a comment
You know what has been my lifesaver lately? Spaghetti squash. No joke – I haven’t had actual spaghetti noodles in almost 3 months now. The whole 30 had me ADDICTED to this stuff.
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Also there’s something about brussels sprouts, balsamic and bacon that just goes together so well. The balsamic caramelizes and coats the brussels sprouts with an outer layer of roasted crunchy goodness. I could snack on them all day! And then add bacon to that equation…ooooh so good!
Side note, this recipe is whole 30/paleo approved – so eat your heart out!
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makes 2-4 servings
for the spaghetti squash:
1 spaghetti squash
EVOO
salt and pepper

for the brussels sprouts
2 cups brussels sprouts, halved
1/4 cup EVOO
1-2 garlic cloves, minced
salt and pepper
3 tablespoons balsamic vinegar

for the pesto
1/2 cup basil, chopped
1/2 cup EVOO
1 clove garlic, minced
zest and juice of 1 lemon
salt and pepper
splash of vinegar
1/4 cup macadamia nuts
1 cup tomatoes, diced
1 package of bacon

1. Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove all seeds. Place on baking sheet and toss with EVOO, salt and pepper. Bake for 35 minutes.
2. When squash is cool enough to handle, scrape out the strands using a fork. Set aside and season again with salt and pepper. Discard squash halves.
3. On that same baking sheet, toss brussels sprouts with garlic, salt, pepper, balsamic vinegar and EVOO. Cook for about 20 minutes or until browned.
4. Cook bacon in a skillet over medium-high heat until crispy and cooked through. Set aside.
5. Make pesto by putting all ingredients in a food processor until smooth and add EVOO as needed if necessary. I’m not a fan of measuring so just keep tasting it as you go!
6. Toss spaghetti squash with the pesto with tongs or heck, even your own hands. No judgement ;)
6. Plate spaghetti squash first, add brussels sprouts, tomatoes, crumbled bacon and garnish with additional chopped basil.
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I know, I know. Pesto is made with pine nuts. But I didn’t have any sooo it was either macadamia nuts or cashews. You can feel free to sub out any ingredients that you don’t have for ones that you do! I encourage that, I welcome that. Don’t have brussels sprouts? Try broccoli. Don’t feel like diced tomatoes? Use grape tomatoes. Use what you have! Please! We all live in the real world and sometimes life gets busy and unnecessarily difficult especially in the kitchen. Why make it harder on yourself? Branch out and create something out of your crumbs ;)
recipes

Super salad with chicken sausage, roasted acorn squash & peppers with avocado tomatillo dressing

awredmondLeave a comment

Nothin’ better than a healthy, colorful salad on a beautiful, sunny day. If you like a zesty, flavor packed salad – then this one’s for you!

So why “super salad?” I decided to change things up by using 3 different types of lettuce to build this salad – arugula, spinach and kale. Freaky, right? But actually not the worst idea I’ve ever had. I’ll be honest though, my fridge was really in need of a “lettuce purge”. I wish the stuff would last longer in the fridge!

But what I love about this salad is that it’s bold, meaty and FILLING. A plate full of this for lunch and you won’t be snacking all afternoon I guarantee it.

Also it’s all Whole30/paleo compliant. And yummy. So there, it’s super compliant all around ;)

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Not to mention, the dressing is 100% worthy of eating with a spoon…

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makes 2-4 servings

for the salad:
1 cup arugula
1 cup spinach
1 cup kale
12 oz chicken sausage, sliced (I used Aidell’s apple & chicken sausage, YUM!)
1 acorn squash, sliced in 1/2 inch rounds & seeds removed
1/4 cup green onion, chopped
10 mini rainbow peppers, sliced
1 cup grape tomatoes, halved
1/4 cup EVOO
salt & pepper
1 teaspoon garlic powder
1 teaspoon chili powder

for the dressing:
2/3 cup olive oil
2 tablespoons apple cider vinegar
1/4 cup basil, chopped
1/4 cup cilantro, chopped
salt & pepper
1 clove garlic, minced
1 tomatillo, husked & minced
2 teaspoons lime juice
1/2 avocado, mashed

1. Arrange squash slices on baking sheet and toss with EVOO, salt, pepper, garlic powder and chili powder. Bake at 400 degrees for 25-30 minutes, flipping halfway through until golden brown. Set aside.
2. Cook chicken apple sausage in skillet coated with EVOO over medium-high heat. Cook around a couple minutes per side or until browned. Set aside.
3. In that same pan, add EVOO and roast peppers for about 5 minutes or until tender and browned.
4. Layer salads mixture of arugula, spinach, and kale. Top with acorn squash, green onion, tomatoes, peppers.
5. Combine and whisk all ingredients for the dressing in a small bowl and serve with salad (for less chunky dressing, use an immersion blender or food processor!)

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SO. FLIPPING. YUM. If nothing else, just make the dressing.

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As always, use what’s in your fridge and feel free to make YOUR own version of this recipe! If you don’t have an ingredient listed, try to use something different. Swap outs are always encouraged, use whatever “crumbs” you may have in your kitchen. Like butternut squash instead of acorn squash, red onion instead of green onion, etc. Have jalapeno or poblano peppers? Throw some of those in there too! The recipe above was not planned, I didn’t walk around the grocery store with this exact concoction in mind. I usually buy whatever is on sale or then figure out what to do with it later. Try it! It’s kind of fun :)

recipes

whole30 super bowl snacks

awredmondLeave a comment

If you know me, then you probably know I am not a football fan. There are about 99,000 things that I would rather do than sit down and watch a 3 hour game of football. However, I LOVE THE SUPER BOWL! It’s literally like a holiday for me and my family. TONS of finger foods, all the chips and drinks anyone could ever want. And you couch potato for hours watching TV and eating food surrounded by family and friends. Gotta love America.

Even though I am on a paleo/Whole30 diet right now, I am not going to let that stop the party food from happening! I have been determined to come up with several healthy, whole30 compliant recipes for super bowl Sunday and guess what? HALLELUJAH IT IS POSSIBLE! It’s been done! And I won’t feel like I am missing out. I will not be crying in the corner panicking that all I can eat are raw carrots and broccoli while everyone else is devouring buffalo wings or chips and queso. These recipes that I am about to share with you are still going to be mouth watering delicious but without all the bloat and guilt that most super bowls often end in.

So without further ado…I give to you FOUR recipes to try out for the super bowl this year that are a little more health conscious but are also sure to please your super bowl crowd!

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for the potato wedges:
4 large purple sweet potatoes, peeled and cut in wedges
EVOO
salt & pepper
 
for the guacamole:
4 avocados, peeled & pitted
zest and juice of 1 lime
2 cloves garlic, minced
1/2 a jalapeno, seeds removed and minced
1/4 cup fresh cilantro, chopped
2 tablespoons fresh basil, chopped
salt & pepper
couple tablespoons of EVOO

1. Preheat oven to 425 degrees, toss potato wedges on baking sheet with EVOO and salt and pepper. Arrange wedges on baking sheet so potatoes aren’t stacked on top of each other or overlapping – we want them to crisp up nicely! Roast them for 20-30 minutes flipping halfway through and until fries are crispy
2. Prepare guacamole by dumping all the ingredients in a food processor and blend until you’ve reached the consistency you want, it doesn’t take long! All the work is in the prepping ;)

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makes about 16 mini burgers

for the burgers:
2 lb ground sirloin
2 garlic cloves, minced
salt & pepper

for the burger toppings:
10 oz bacon, cut in small strips
lettuce (I used spring mix, it’s what I had on hand)
pickle relish
1/2 an onion, sliced thin
1 cup almond flour
2 eggs, whisked
salt & pepper
2 teaspoons garlic powder

for the sauce:
1/2 cup ketchup
1-2 teaspoons coconut aminos
splash of white vinegar
1 teaspoon garlic powder
1 teaspoon yellow mustard
1-2 tablespoons of mayo (avocado mayo for whole30-ers!)
splash of liquid smoke
salt & pepper

1. Combine ingredients for the burgers and form around 16 small patties, about the size of a golf ball. Grill a couple minutes on each side.
2. For the “fried” onions, dip onion slices in whisked egg mixture and then dredge into almond flour on a plate. Heat EVOO in a large skillet over medium/medium-high heat, cook onions about 1-2 minutes per side or until crispy and browned.
3. Add all ingredients for the sauce into a small mixing bowl and whisk until combined. I did not measure each ingredient, these are simply my guestimates. Make sure to taste as you go and modify measurements as needed!
4. Assemble burgers with sauce, lettuce, pickle relish, bacon and lastly fried onion slices. Serve warm.

shrimp deviled eggs with mashed avocado & chorizo

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for the egg mixture:
12 eggs
1/2 an avocado, peeled and pit removed
2 tablespoons yellow mustard
2 tablespoons mayo (since I am on the Whole30, I used avocado mayo)
splash of white vinegar
salt & pepper
garlic powder
1/4 cup chopped fresh chives
splash of EVOO

for the toppings:
24 raw shrimp, peeled and deveined
salt & pepper
sweet paprika
2 tablespoons lemon juice
1 lb ground chorizo
1/4 cup green onion, chopped
1/4 cup pimento peppers, chopped

 

1. Start by hard boiling your eggs by placing them whole into muffin pan cups. Bake at 325 degrees for 30 minutes. Immediately place eggs in ice water bath to stop the cooking process and to cool.
2. When eggs are cooled, peel off the shells and cut each egg in half. Remove yolks and place in separate bowl.
3. Mash yolks with fork and add mayo, mustard, avocado, vinegar, salt & pepper, chives and garlic powder until mixture has a whipped texture.
4. Season shrimp with salt, pepper, paprika and lemon juice. Heat large skillet over medium/medium-high heat and drizzle with EVOO. Cook shrimp for about a minute on each side until shrimp is no longer opaque. Set aside.
5. Cook chorizo in skillet until meat is brown and no longer pink. Season with salt and pepper as needed.
6. Assemble chilled eggs by filling egg white shell with yolk filling, top with chorizo, pimento peppers, and shrimp. Garnish with green onion.
chili lime chicken wings with cherry glaze

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for the wings:
1.5 lb chicken wings
2/3 cup EVOO
1 lime, zested and juiced
3 cloves garlic
salt & pepper
1 teaspoon chili powder

for the glaze:
2 cups cherries rough chopped, stems & pits removed
1 tomatillo, chopped
1 teaspoon coconut aminos
splash of  liquid smoke
1/4 cup chopped fresh cilantro, additional for garnish
salt & pepper
1/2 jalapeno, minced
1/2 a lime, juiced
1 teaspoon fresh ginger, minced
couple tablespoons EVOO

1. Whisk together all ingredients for the wings, and in chicken wings and toss. Let marinade for at least 3o minutes to an hour if, the longer they soak, the better!
2.  Preheat oven to 400 degrees, arrange marinated chicken on a baking sheet lined with aluminum foil. Bake for 15 minutes, flip chicken and bake another 15 minutes. For crispier wings, preheat broiler to 500 and cook for a few minutes.
3. While chicken is cooking, start your cherry glaze. In a saucepan over medium heat, add all ingredients and continue stirring. Cook for about 15 minutes, taste testing throughout to make sure the flavors are balanced.
4. Transfer cherry mixture into a small food processor and pulse until sauce is no longer chunky but more of a sauce/glaze. There may be a couple cherry chunks and that’s ok!
5. Dump cooked wings and glaze into a large mixing bowl and mix with your hands. Plate and garnish with additional chopped fresh cilantro if desired

Please note *** The Whole30 diet restricts sugar, mayo, soy, MSG, etc…The ketchup, pickle relish and mayo that I used in the above recipes were all Whole30 approved. Also, if you don’t have coconut aminos or aren’t on the Whole30 diet you can substitute with soy sauce***
 
recipes

Blueberry, pomegranate & basil lime grilled chicken salad with balsamic vinaigrette

awredmondLeave a comment
More healthy food coming your way! I think we could all use a little more green in our lives…Processed with VSCO with s3 preset
I don’t mind it though, I really don’t. I mean who could resist this? Look at all those vibrant colors and flavors goin’ on, YUM! I love a colorful plate.
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for the chicken:
1 lb chicken breast tenderloins, sliced
1/2 cup EVOO
1 lime, zested and juiced (save a slice for garnish)
3 tablespoons chopped fresh basil (plus more for garnish)
2 teaspoons garlic powder
salt & pepper

for the salad:
2 cups fresh spinach
2 stalks of green onion, chopped
1 avocado, sliced
1/4 cup pomegranate seeds
1/4 cup blueberries
1/4 cup sliced almonds

for the balsamic vinaigrette:
1/4 balsamic vinegar
1/2 cup EVOO
salt & pepper

1. Combine all ingredients for the chicken and let it marinate as long as possible. I let it hang out for about 4 hours in the fridge
2. When ready to cook the chicken, heat a little EVOO in a skillet over medium to medium-high heat. Once hot, add chicken strips and let them cook about 3-4 minutes per side or until inside is no longer pink and outside is lightly browned.
3. Whisk together all ingredients for the vinaigrette, season with salt & pepper to your liking!
4. Assemble salad with spinach, onion, pomegranate seeds, blueberries, almonds and avocado. Top with warm chicken and serve with side of balsamic vinaigrette
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Drizzle, drizzle, drizzle…gosh, I love balsamic. Could maybe take a bath in it…
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Thanks for stopping by and I hope you’re enjoying 2017 so far! If not, start the Whole30 program and you just miiight get that extra push and energy that you’ve been CRAVING! I know I needed it!
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