Snacks

Chili Spiced Sweet Potato Fries with Chipotle Aioli

A favorite when eating out is always fries! Kids love them, adults love them and our brains love the instant gratification that comes with refined, fried and salted potatoes.  Enter the homemade sweet potato fry!!  They are baked in the oven with a little seasoning and entirely delicious!!  You can make these for a party or pair with burgers, grilled chicken or a juicy steak!  This recipe includes a quick and easy Chipotle Aioli as well that is out of this world! Sweet potatoes are so good for you and are an excellent replacement for regular potatoes especially if you struggle with elevated blood sugar.  I hope you enjoy this simple recipe that will make any stay at home meal a winner!   Sweet Potato Fries Ingredients: 2 sweet potatoes cut into 3-inch wedges 3 T Olive oil ½ tsp. Chili powder ½ tsp. Salt  ½ tsp. Pepper     Directions:  1. Preheat oven to 425 degrees 2. In a medium bowl toss sweet potatoes with olive oil, chili powder, salt, and pepper. 3. In a single layer, place sweet potatoes on a parchment-lined sheet pan. 4. Roast, tossing frequently for about 18-25 minutes until golden brown.     Chipotle Aioli Ingredients:  ½ C Avocado Oil Mayonnaise 1 tsp. Chipotle chili powder ¼ tsp. Garlic powder 1 tsp. Freshly squeezed lemon juice 1 T double concentrated tomato paste Pinch of salt   Directions:  1. In a small bowl, mix mayo with all the seasoning and taste. Add any additional salt or […]

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Pimento Cheese With a Twist

It's a dinner party again and as a person who has special dietary needs, you are addressed with what to bring.  You show up with one of your many variations of hummus that is your go to and by the end of the evening it has barely been touched.  This has been the scenario for me many times and to be honest...I am tired of hummus!  I needed a new go to and this recipe is that for me.  I have not found anyone so far that hasn't enjoyed it! I did not grow up with pimento cheese but I sure do like it.  The first recipe that I came across was in Frank Stitt's cookbook, "The Southern Table".  It was very easy to make and I absolutely flipped. I am serious that I can eat a whole bowl in one sitting.  I am not ashamed because it is just that good! There has been a little bit of a love/hate relationship between myself and pimento cheese. The primary reason for that is because there is cheese in it!!  Dairy causes me to clear my throat constantly which is uncomfortable for me and anyone around me. I found that I could tolerate some raw cheese and any goat or sheep dairy.  So...I created my own recipe using three cheeses and jarred roasted bell peppers to make it less time consuming. Give this recipe a try and hopefully you will enjoy it as much as I do!   Ingredients: ½ pound sharp [...]
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Cinnamon, Chocolate and Walnut Baked Oatmeal

    Whether you are new to prepping breakfast food this or an old pro this Cinnamon, Chocolate and Walnut Baked Oatmeal is an easy recipe to add to your meal prep routine! The framework for this recipe originally came from @restoringradiance but of course, as with most recipes, I have added in some extra protein and some superfoods to make it a little more nutrient-dense and also a balancing hormone food as well.   It is so easy to make and very energizing! I hope you try it out and enjoy it as much as I do.      Ingredients: 3 C organic rolled oats 1 ¾ C almond milk 1/2 cup maple syrup 2 TBS. coconut sugar ½ C plain Greek yogurt 3 eggs, plus one egg white 1 tsp. vanilla extract 2 tsp. cinnamon 1 tsp. baking powder 2 T hemp hearts 1 T maca powder ¼ tsp. sea salt ½ C Lily’s dark chocolate chips (sweetened w/ Stevia) ½ C chopped walnuts   Directions: 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, whisk the eggs together.  3. Add in maple syrup, coconut sugar, greek yogurt, almond milk, & vanilla extract.      4. Combine thoroughly.  Add in the oats, baking powder, cinnamon, maca, hemp hearts & sea salt. Mix until well combined.  5. Fold in chocolate chips and walnuts. 6. Bake for 25-30 min in a 9×13 baking dish coated in coconut oil!      7. Start checking oatmeal after 20 minutes […]

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Peanut Butter Energy Bars

Let’s be honest, everyone gets snacky sometimes. Your body might be asking you for just a little extra energy to get through the day. That’s why I like to keep healthy, homemade snacks on hand so I have a good option to turn to when the between-meal hunger strikes. I don’t snack every day, I’d rather go ahead and have an early lunch than fill up on snacks. But there are times when I’ve been working extra hard and I feel my body needs a little more fuel. This recipe is a fantastic one to keep on hand for those times. Also, kids love them! The average packaged snack bar has about 1 gram of protein and 2 grams of fiber per serving. These energy bars have 5.5 grams of protein and 11 grams of high-quality fiber from chia seeds. They also have calcium and antioxidants. These bars may taste indulgent but they have the right amount of protein, fiber and healthy fat to satisfy and help you feel full. I’ll take it! Ingredients: 2 cups puffed brown rice crisps ¼ cup chia seeds ½ cup unsweetened coconut ¼ cup raw old fashioned oats ¼ cup toasted slivered almonds ¼ cup goji berries ¼ cup bittersweet chocolate chips 1 cup peanut butter (or other nut butter of choice) ⅓ cup brown rice syrup ⅓ cup maple syrup Directions: 1. Combine puffed rice, chia seeds, coconut, oats, almonds and goji berries in a large bowl. 2. In a small saucepan, melt peanut butter, […]

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Roasted Tomatillo and Garlic Salsa

  Boy, I think I could eat Mexican food everyday…well homemade anyway! I have been making my own salsa for years but never really experimented with a green salsa. I’m not sure why but I am certainly hooked now. A tomatillo is wrapped in its own special package and when that is stripped away you have a green tomato of sorts. I roasted them in the oven along with some garlic, onions and serrano peppers for an amazing and easy salsa. Check this recipe out and if you haven’t made my Carnitas or Fish Tacos try one of those recipes as well!!!   2 lbs. tomatillos, husked and well rinsed 2 fresh serrano peppers 1 medium white onion, peeled and quartered 1 head of garlic 5 TBS. olive oil 1/2 cup fresh cilantro (I like to use the stems here because they have a ton of flavor and otherwise will be tossed in the trash) Juice of 1 small lime 2 tsp. Sea salt   To roast garlic:  Preheat oven to 400 degrees.  Slice off the top of the head of garlic.  Drizzle the top with olive oil and season with salt and pepper. Wrap in foil and place on rack in the oven. Roast until golden and soft, around 45 minutes. Open foil packet and allow garlic to cool. To Roast Tomatillos:  Elevate oven temp to 450 degrees. Line a sheet pan with parchment paper.  Place quartered onions, whole tomatillos and whole peppers on the tray.  Drizzle with 4 […]

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Curried Socca

This curried socca is a terrific side dish or appetizer! I really enjoy having an option that is just as satisfying as bread but much healthier. I love to serve this along with my peach chutney or, you guessed it, my salsa verde. Both options are delicious! If I make the salsa verde, I actually make it a little more “mint heavy” as mint and curry are long-time good friends. I found this recipe in one of my absolute favorite cookbooks, “At Home in the Wholefood Kitchen” by Amy Chaplin. I love this cookbook and keep coming back to it for guidance and inspiration in my day to day cooking. This Socca is delicious and naturally gluten-free, it won’t cause the bloating that so many of us experience after eating glutinous products. Hope you enjoy making it and pairing with tons of yummy foods like grilled meats and veggies. This recipe makes about 6, 9-inch socca. Enjoy! Ingredients: 3 cups chickpea flour 2 ¼ teaspoons sea salt 3 cups warm filtered water, divided 2 tablespoons melted extra virgin coconut oil 2 tablespoons ghee, plus more for cooking socca 2 teaspoons black mustard seeds 5 teaspoons homemade curry powder (or high-quality organic store-bought) 2 onions finely sliced Directions: 1. Mix the chickpea flour and salt in a bowl and whisk to combine well. 2. Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside. 3. Warm 2 tablespoons of ghee […]

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Poppyseed Yogurt Breakfast Bread with a Lemon Drizzle

What is not to love about lemon and poppyseed?  One of my very favorite quick breads comes from and 80’s recipe that limited the fats but elevated the sugar.  This bread is made with far less sugar (and a natural sugar source), healthy fats and to top it off is made with whole grain.  I used a Monkfruit powdered sugar for the lemon glaze which keeps the sugar load even lower.  It has been a big hit over here in the Gleeson household.  Hope you enjoy it as much as we do!! Ingredients: 1 cup coconut sugar 2 medium lemons, zest and juice ½ cup whole milk plain yogurt 3 large eggs, at room temperature ½ tsp vanilla extract 1 ½ cup sprouted spelt flour ½ tsp salt 2 tsp baking powder ½ cup avocado oil 2 TBS. poppyseed 1/2 cup Lankanto monk fruit powdered sugar   Directions: 1.Pre-heat your oven to 350F  with a rack in the middle. 2. Grease a loaf pan with butter or coconut oil spray and line it with a strip of parchment paper.   3. In a medium mixing bowl, combine the sugar with the zest of the two lemons (reserve the lemon juice for the glaze). 4. Add in the yogurt, eggs and vanilla extract. Mix to combine.  5. In a large mixing bowl, combine spelt flour, poppyseed, salt and baking powder. Combine into the wet ingredients until just incorporated. Finally add in oil until just incorporated. The batter should look smooth and glossy. 6. […]

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Freezing and Storing Summer Produce

I just love the flavors of summer produce: tomatoes, basil, bell peppers, hot peppers, cucumber, blackberries, blueberries, peaches and so many more! When I am in the middle of winter I find that I crave those fresh sunny fruits and vegetables and have found a way to have those year round. I buy up as much as I can afford each week and freeze them. It’s way more fresh and cost-effective than buying frozen veggies and fruit at the grocery store. It’s best to buy fruits and vegetables in the summer as they are always less expensive in season. Also, when you freeze them yourself you know exactly where they came from and that nothing was added in the freezing process. As summer sets in, remember that colder weather will come and you will long for these delicious foods. So buy a little extra each week, you’ll be surprised how much it adds up and you can stash away for the winter. Here is my method: Berries: Put berries on a parchment paper lined cookie sheet, make sure they are not touching and freeze. Note: I first freeze them on a cookie sheet to make sure they don’t clump together. Much easier for grabbing just a handful for smoothies etc. Then date, label and move to a quart size bag. I keep adding to the bag each week until full and freeze as many bags as I can over the summer. Use in desserts and smoothies. Peaches: Peel and slice. Place single layer on […]

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Apple Pie Coconut Yogurt Bowl

I am such a huge fan of Cocojune Coconut Yogurt.  It is so creamy and delicious and seriously…added to these hot apples it’s like a dollop of whipped cream.  This yogurt bowl is like a deconstructed hot apple pie.  I hope that you enjoy it as much as I do.     Ingredients: 3/4 cup Cocojune Plain coconut yogurt (or your preferred kind of plain yogurt) 1 apple, sliced thinly 1/4 tsp. cinnamon 1 tsp. ghee drizzle of nut butter (I use almond butter) 2 TBS. toasted hazelnuts (or nut of choice) 1 tsp. ground flax seed 1 tsp. hemp hearts   Directions: Put yogurt in medium sized bowl. In a small skillet over medium heat, melt ghee.  Add apples and saute’ until almost soft. Add in cinnamon and continue to sauté until apple is soft enough for you. Top yogurt with hot apples. Drizzle nut butter over top of apples and yogurt. Sprinkle with nuts, flax and hemp hearts. ENJOY!!!!!!!!  

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Homemade Yogurt

I love making yogurt at home! Buying high-quality yogurt at the grocery store is expensive and its much more cost effective to make it myself. Plus yogurt at the store is more processed, they have to in order to make it stable for transportation and to sit on the shelves for a little while. As many of you know, I really enjoy the simplicity of making these things on my own but I encourage my friends and clients to start where you can and work from there. You’ll be surprised, like I was, that many things you buy are easier to make than you think! I invested in a yogurt maker for $35 and it has been worth every penny! I also know that the Instant Pot, which is all the rage right now, can do this function as well.  Yogurt is easier on the digestive system than other forms of dairy as it contains lactobacillus acidophilus which helps replenish healthy gut flora. Having healthy gut means you have a healthy immune system that can fight off invaders like bad bacteria. The process of making yogurt also naturally breaks down lactose and pre-digests casein, which can cause gut disturbances. If you are allergic to milk, give homemade yogurt a try as its all around much easier to digest. Many people who are lactose intolerant have no trouble with homemade yogurt. I love to have this for breakfast topped with in-season fruit, nuts and my granola. Yummm.  Here’s what you’ll need:  A half gallon of raw whole […]

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