I guess you can call me a recipe hacker because I'll take any recipe from any cook book and create a gluten free, refined sugar free, dairy free, soy free and grain free alternative that tastes just as good... if not better. Run by Diana Keuilian
Why make boring, plain, bland, white mashed potatoes when you could enjoy these incredible Rustic Smashed Sweet Potatoes? I was blow away by its satisfying sweet flavor, especially in light of how simple and quick it was to make. This recipe can easily replace the marshmallow-covered sweet potato casserole that inevitably appears on your holiday table.
Here are my other favorite Holiday Sweet Potato Recipes:
Bring a large pot of salted water to boil. Add the cubed sweet potato and boil until fork-tender, about 15 minutes. Drain the sweet potato and return to the pot.
Reduce the heat to low. Cook, stirring the sweet potatoes, for 4 minutes. Remove from heat.
Add the coconut oil, coconut cream, coconut sugar, cinnamon, salt and black pepper. Mash with a potato masher until creamed to your desired consistency (I like to leave a few intact pieces of sweet potato for a rustic texture.) Garnish with chives. Enjoy!
Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with olive oil.
In a large bowl toss the broccoli ingredients together, seasoning generously with sea salt and black pepper. Mix until well combined.
Spread the seasoned broccoli in a single layer over the prepared baking sheet and roast in the preheated oven for 10 minutes.
Meanwhile, drizzle the olive oil over the salmon fillets and evenly sprinkle with the minced garlic, lemon zest and dried marjoram. Season generously with sea salt and black pepper.
Remove the baking sheet from the oven, and move the broccoli to create open spaces for the fillets. Place the salmon in the empty spaces and put back in the oven for 10 to 12 minutes, until the salmon is flaky and cooked through. Top each fillet with a slice of lemon and place under the high broil for 1 minute. Remove from the oven. Enjoy!
Much like the father in My Big Fat Greek Wedding, my in-laws are able to trace anything and everything back to Armenian roots. So I found it hilarious to read that gingerbread is thought to have originated in Europe by an Armenian monk. All these years I was mentally giving credit to Germany every time I’d bite into a gingerbread cookie, when really rightful credit goes to Armenia.
Tender and spiced, these gingerbread pancakes are a huge hit at my house on Christmas morning, the perfect thing to eat when you want to feel festive and happy. It’s a bonus that the recipe contains zero grains and zero cane sugar.
I really enjoy saying the word goulash. Try to say it without smiling. Goo-La-Shhhh. And I tend to use it as a general term for anything messy. “Kids, you better not spill that goulash on the couch!” Well, it turns out that the word goulash comes from a Hungarian word that means herdsmen. Apparently the shepherds would prepare their dinner in a pot over a fire out in the fields, the original recipe for goulash. I’m guessing that my recipe for Turkey Goulash with Apple and Bacon is pretty far off from that original recipe crafted by herdsmen in Central Europe back in the 9th century. My version is also different from many recipes that are popular today. For one you’ll notice that instead of traditional noodles we are using flat zucchini noodles to lighten it up. Also I topped my goulash dinner with Coconut Sour Cream.
After years of reflection, I’ve come to realize that I judge dinner recipes on these 3 simple questions:
HOW QUICK IS IT TO MAKE?
HOW HEALTHY (FAT-BURNING) IS IT?
HOW GOOD DOES IT TASTE?
It’s quite common for a recipe to have one or two favorable answers but be lacking in one of the three categories.
(These Paleo Enchiladas taste spectacular and are definitely healthy and fat burning, BUT I can’t whip up a batch in the 20 minute span between Andrew’s football practice and Chloe’s guitar lesson…these grain-free Chicken Nuggets are addicting and free of the typical chicken nugget toxins, but unless I make a big batch on the weekend to freeze and reheat during the week, there’s simply no time to make them from scratch on a weeknight.)
And then there are those rare unicorn dinner recipes that possess all 3 of the perfect answers: It’s FAST, HEALTHY, AND TANTALIZING! A trifecta!!!
This recipe for Slow Cooker Honey Garlic Chicken is one such unicornesque recipe. It only takes 5 minutes of prep. It’s as healthy and fat burning as can be. It tastes so good you’ll lick the plate and go back for more.
Drop the mic.
(And then plan when you’ll make this phenomenal recipe again. And again. And again.)
I’m not sure if this work of art should be eaten…it’s too darn pretty! This Beet and Citrus Salad is quite possibly the perfect holiday salad, although don’t limit it to just special occasions. My husband, B, is especially keen on salads that contain beets, so I took things over the top by adding two colors of tender beets. Citrus is amazingly fresh this time of year, and pairs beautifully with the sweet beets in this salad.
Preheat oven to 350 degrees F. Trim the beets, wash and place in an 8×8 casserole pan with ¼ cup of water. Cover with aluminum foil and bake for an hour, until tender. Remove from the oven, uncover and cool completely. Peel the beets and slice into wedges.
Cut the ends off the grapefruits, and slice off the peel and the white pith. Remove cut into segments and peel the membrane off each slice. Reserve ¼ cup of grapefruit juice.
Whisk together the olive oil, stevia, vinegar, sea salt, black pepper and reserved grapefruit juice. Toss the dressing with the beets and grapefruit wedges.
Arrange the arugula on a platter. Top with the beet and grapefruit mixture and sprinkle with pistachios. Enjoy!
When you’re looking for a snack that’s savory and salty to enjoy while watching the game or your favorite show, these Cheesy Pepperoncini Pitas seriously deliver! Tender, buttery flatbread is topped with creamed cashew cheese that’s dotted with tangy pepperoncini, zesty lemon and earthy basil. Think of these flavorful triangles like real food Doritos!
It’s a labor of love, as you can see from the ingredient list and the instructions, but truthfully it comes together more quickly than you’d think. By making the flat breads the day before you’ll dramatically cut down on prep time, or if you have a gluten-free pita bread that you have on hand then use that.
I simply love the vegan technique of creaming cashews into a cheese spread. It’s nutritious, it’s easy (just throw everything in a food processor!) and the flavor is something special. Here are recipes where I use the vegan technique of creaming cashews in recipes:
Nothing jazzes up a green salad like ruby red fruit. Crisp red grapes and tangy pomegranate seeds take a simple romaine salad from basic to glamorous. I love the addition of salty sunflower seeds sprinkled over the top, and the dressing is light and refreshing.