These little sliders are great for a picnic or a sports party. Serve with a grilled chicken salad for a full meal with gluten-free cupcakes.
Ingredients: •2 medium-sized sweet potatoes •1/3 cup olive or melted coconut oil (olive oil suggested) •1 Tablespoon lime juice (the juice of 1 lime) •zest of 2 limes •sea salt •small bowl of chopped basil •small bowl of thyme •9 strips of bacon (omit for vegan) •2 organic roma tomatoes, thinly sliced (omit for AIP) •romaine heart leaves •paleo mayo (Or Egg Free Vegan Mayo) (optional) Directions: 1.Preheat oven to 375 degrees. 2.In a small mixing bowl, combine the oil, herbs, lime juice, and sea salt. Set aside for a few minutes while you slice the potatoes. 3.Slice the sweet potatoes into rounds, about 1/4 inches thick and place them on a baking sheet. Brush the oil mixture onto each slice of potato. Sprinkle some additional sea salt on to each oiled round. 4.Bake the sweet potato rounds 35-40 minutes. (Flip them once halfway through baking. And spoon some more of the oil /herb mixture on top) 5.While baking the sweet potatoes- slice your tomatoes and avocado and cook your bacon until crispy. (Note: to keep the avocado from turning brown drizzle a little lime juice on each piece.) 6.When the sweet potatoes are done cooking -make your sliders. Place pieces of bacon, lettuce, tomato and avocado in between two slices of potato. Smear a little mayo on one of the potatoes. (mayo is optional) Use a toothpick to hold the slider together, serve and enjoy!
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I love a good meatball. I grew up in an Italian family, my dad was always cooking up ziti, spaghetti and lasagna. When I found out I could no longer eat gluten or dairy my first thought was "how am I going to enjoy Italian food?" But since getting in the kitchen and whipping up recipes, the niche I've found is taking comfort foods and making them healthy and nutritious. So much of what we ate as kids was empty calories and artificial ingredients. These meatballs are purely high quality meat, organic veggies and gluten-free oats. Serve hot with your favorite gluten-free italian dish or by themselves with a side salad like I do for lunch. Ingredients: 1 Lb. Grass-fed beef or lean ground turkey (I always use turkey for these) 1 large organic sweet white onion 1 large organic green bell pepper 1 large organic red bell pepper 1/2 cup gluten free oats (though I tolerate gf oats, omit for paleo, grain-free & whole 30) 1 TBSP fresh garlic 1 TBSP chopped basil Sea Salt Drizzle of Olive Oil Instructions: Preheat your oven to 375 degrees and spray all twelve cups in a muffin pan with olive oil spray. Set aside. In your Ninja or Vitamix blender add in all ingredients, adding the meat first. Blend until vegetables are chopped and the mixture is well mixed. Spoon out meatball mixture and form medium-large size meatballs and place in greased muffin tin by hand (they should almost fit the muffin cup entirely). Bake for 35 minutes or until cooked throughout. Serve hot and enjoy! What you will need: 1 Head Of Cauliflower 1 - 2 TBSP of the fat of your choosing (coconut oil, butter substitute, raw butter, olive oil) Sea Salt to taste Additional Herbs (Turmeric for an Indian flavor, Basil for a hint of Thai, Black Pepper for added spice) Food Processor Directions: Heat oil/butter over medium/medium high heat in a frying pan until hot. Cut cauliflower into florets, and then cut florets in half. Place in food processor and chop until fine. (You will see it resembles rice) Scoop from processor into hot pan and fry it up with chosen seasonings for approximately 10-15 minutes or until desired consistency is achieved. Do not let it cook too long or it may become to soft. I kept mine a little crunchy, so it was heartier. Serve hot and enjoy! INGREDIENTS
3 large sweet potatoes, cut into wedges 2 tbsp olive oil 2-3 tsp, cinnamon 1 tsp sea salt INSTRUCTIONS Pre-heat the oven to 400 degrees. In a large bowl, toss together all ingredients until potatoes are evenly coated with oil and spices. Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done. I really like to eat these plain, but you could serve with a paleo ketchup, dairy-free ranch dressing dip or paleo barbecue sauce. INGREDIENTS 2 cups almond meal 1/2 tsp salt 2 tbsp water 1 egg white 1 tbsp olive oil 1/4 tsp coconut oil Herbs of choice INSTRUCTIONS Preheat oven to 350F. Combine almond meal, salt and herbs of choice in a medium mixing bowl In a small bowl mix water, egg white, olive oil and coconut oil Pour wet ingredients into dry and stir until you’ve created a dough Place dough between 2 sheets of parchment paper and roll flat, about an 1/8 inch thick Transfer to a baking sheet and remove the top piece of parchment paper Cut the sheet of dough into squares Bake for 10 minutes Let cool and serve with guacmole or dip of your choice Recipe and Photo credit goes to How Sweet Eats blog for this amazing recipe that has become a staple in our home. Mandi's note: I altered the recipe to fit what herbs I could tolerate and omitted the bread crumbs. I also did not make her sauce. INGREDIENTS: 2 sweet potatoes, peeled and sliced into uniform rounds 1 1/2 tablespoons olive oil 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 1 teaspoon fresh thyme 2 garlic cloves, minced or pressed pinch of salt DIRECTIONS: Preheat oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray. In a small bowl, combine basil, thyme, oregano, salt, and garlic. Mix with a spoon and use your hands to get everything combined. Peel (if you want) your sweet potatoes and slice into rounds about 1/4 of an inch thick. Place in a bowl and drizzle with olive oil, then stir with your hands to make sure each piece is coated back and front. Add in herbs, stirring again with your hands and pressing lightly to adhere. Some will stick – some will not. That’s fine! Place rounds on the wire rack, and then sprinkle the leftover herbs from the bottom of the bowl over top of each round. Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft. |
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aboutNosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. |
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