Showing posts with label paleo sides. Show all posts
Showing posts with label paleo sides. Show all posts
If you're like me, just reading that title made your mouth water. And, again, if you're like me, you LOVE everything salt and vinegar. These potatoes are no different.
So easy + so delicious = major win. This recipe is from my favorite food blogger Alex fro the Defined Dish. Check her out, give her love. I changed a few things, so here's my version!
Ps. Remember, pin this recipe!
So easy + so delicious = major win. This recipe is from my favorite food blogger Alex fro the Defined Dish. Check her out, give her love. I changed a few things, so here's my version!
Ps. Remember, pin this recipe!
Remember those amazing tacos I showed you a couple weeks ago? Well many of you asked for the tortillas and coleslaw recipe that I paired them with, well without further ado! I hope you've all had a chance to make the tacos and enjoy them, and if not, it's Tuesday again which means Tacos and Margs are totally acceptable today (and everyday if you ask me!)!
Tortilla Ingredients:
Tortilla Ingredients:
- 5 large eggs
- 3/4 cup full-fat coconut milk
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1/2 teaspoon sea salt
- 6 grinds of black pepper
- In a medium sized bowl, with an electric mixer, mix together the eggs and the coconut milk until frothy.
- Add the coconut flour and blend again until combined.
- Add the arrowroot starch, salt and pepper and blend until batter is smooth.
- Heat 2 tsp of coconut oil in a skillet over medium heat.
- Using a measuring cup, scoop 1/4 cup batter. Think thin like a crepe.
- Cook for about 60 seconds until the edges start to lift and the bottom is slightly brown.
- Flip and cook for another 60 seconds
they don't look super delicious but they're good!
Slaw Ingredients:
- 1/2 bag of prepared coleslaw
- 4 radishes, sliced
- 2 carrots, sliced thin
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 limes, juiced
- pinch of salt and pepper
How to Make:
- Mix it all together
- Taste and see if you need more vinegar, lime juice or salt - that's usually what I need to add
guys, this is a perfect mix of tangy and citrusy - I could eat it right out of the bowl.
I've told you I love Lexi's Clean Kitchen... but did I tell you how much? Well I think recipe #2 in one week from her blog has to be some indication. Introducing fried plantains. I've never made these before so I was kind of hesitant. Everyone just kept telling me they're like bananas, so I thought, why would I want to make fried "bananas." Well, Adam has officially burned out on sweet potatoes, so I needed something else to make as a "carby" side. News flash, fried plantains are delicious and I'll totally be making them again! Plus, they're super easy to make. Enjoy everyone!
Ingredients:
- 2 yellow plantains
- 2 tablespoons coconut oil
- Sea salt
- Cinnamon
How to Make:
- Cut plantains into desired pieces. (Next time I'll be cutting mine thinner)
- Heat oil in your skillet until hot.
- Place cut plantains into the skillet
- Flip after 4-5 minutes
- Remove, transfer to plate with paper towels and pat dry.
- Add salt. (I kept the cinnamon on the side, Adam wasn't too interested it in)
- Enjoy!
so, you're right... it totally looks like a banana.
the thicker cut plantains took longer to fry so next time I'll totally cut them thinner.
on their way to deliciousness.
fried and delicious. enjoy!
I love squash. When Skinnytaste posted her fall version of maple-roasted butternut squash, I knew I was all about it. The one problem I have with butternut squash is how hard it is to cut it up. Luckily, the grocery store has a handy dandy pre-cut version, I highly recommend it! They are so delicious and so easy to make!
Ingredients:
Ingredients:
- 1 1/4 pounds butternut squash, peeled and diced into cubes
- 1/4 tablespoon olive oil
- 2 1/2 tablespoon pure maple syrup
- salt and pepper
How to make:
- Preheat oven to 400 degrees.
- Toss the butternut squash with the olive oil, maple syrup, salt and pepper.
- Place om a baking dish and cover with foil and roast in the oil for 15 minutes.
- Remove foil and bake for another 15 minutes, remove when tender.
the squash! I forgot to take pictures until they're were done, sorry!
enjoy!
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