If you are looking for a healthier alternative to the mashed potatoes, this is the recipe for you. This dish is just as comforting and rich as the real deal. I made this to pair with our Valentine’s Dinner of Steak, Shrimp, and Asparagus and it was delicious! The garlic and herbs pack a major flavorful punch! My son heard that I was making cauliflower mash instead of regular mashed potatoes and was not excited to say the least. However, when dinner was served he could not get enough. The next day he even had leftovers as an after school snack! This is a recipe that I will be keeping on the menu week after week!
It’s avocado season and I am noticing some great deals in the grocery stores. Time to stock up on my all time favorite! If you are wanting to make something different than guacamole with those delicious avocados, here it the perfect solution!
My father is from Cuba and came to America right before the revolution when he was 8 years old so Cuban cuisine is an obvious favorite within the household. In Cuba, Ensalada de Aquacate (Avocado Salad) is staple side dish to many meals. This is my take on the traditional side dish. It is super simple to throw together in a hurry and incredibly refreshing on a hot summer day. This dish is Paleo, Whole30 friendly, and loaded with the healthy fats that our bodies need.
Summer is (almost) here and I am beginning to crave cool, refreshing flavors in effort to beat the heat. Here is an effortless salad that is not only nutritious but jam packed with flavor. This would make the perfect side dish to bring to a pot luck or serve at your next Summer BBQ.
This dish is produce heavy….cucumbers, tomatoes, and super food swiss chard just to name a few! The fresh herbs (especially the mint) brighten and compliment the other flavors perfectly. I happened to have gluten free orzo in my pantry to try out so I used that for my pilaf. You can easily substitute quinoa (which is loaded with protein), couscous, or rice!
Last night I served this with Grilled Chicken Kabobs (recipe coming soon) and it was delicious! I found myself with a good amount leftover so I now have an easy lunch ready for the rest of the work week! I plan on adding a little shredded chicken for extra protein to make this a complete meal. If you don’t want a lot of leftovers, this recipe can easily be cut in half.
I don’t know about you guys, but I am craving some major warmth and sunshine. Winter in the Midwest has been absolutely brutal this year. It’s March 4th and we are still experiencing below freezing temps and snow. OVER IT!
Breakfast on the weekends has remained hearty and delicious throughout the Whole30 thanks to Sweet Potato Hash! It has been a great alternative to the traditional breakfast potatoes we normal serve on the weekends. This dish is easy to prepare and would pair great with a nice grilled steak or chicken breast for dinner.
For breakfast, I serve two sunny side up or over easy eggs on top of the hash to make a delicious skillet! A couple of times I even sliced up and added 2 links of Aidell’s Chicken & Apple Sausage to the sweet potato mixture before roasting in the oven. This made a great addition to our skillets. Especially for those that like to have a little meat with their breakfast. It’s one of the only Whole30 compliant sausages that I have found as it has no sugar or nitrates added. The boys love it! Continue reading “Sweet Potato Hash”
Last Saturday, we had a lush meal of Steak, Cauliflower Mash, and these delicious Balsamic Roasted Brussel Sprouts. Many of you showed a lot of interest in this recipe so I had to share.
- 1/3 cup of balsamic vinegar
- 1/3 cup of extra virgin olive oil or coconut oil
- 2 garlic cloves, minced
- 1 tsp of oregano
- 1 tsp of basil
- 1 tsp of thyme
- 1 1/2 teaspoon of salt
- 1 teaspoon of pepper
- one bag of trimmed Brussel Sprouts
- Preheat the oven to 400 degrees. Cut each of the Brussel Sprouts in half.
- In a large mixing bowl combine balsamic vinegar, oil, herbs, salt and pepper and whisk until ingredients are evenly mixed.
- Add Brussels Sprouts to the mixing bowl and stir the Brussels into the vinegar/oil mixture until they are evenly coated.
- Spread the coated Brussel Sprouts on you a cookie sheet and ensure they are spread out and not laying on top of each other. Bake for 35 minutes and enjoy!