Filed In: Sides

Marinated Cucumbers and Onions

 

These marinated cucumbers and onions are such a simple way to elevate your everyday meal. Toss them over salads, sandwiches, burgers, or just eat them by themselves! The delicious oregano flavor comes through so it especially goes great with Greek food and Mexican inspired dishes. For example, I tossed them over a grilled lamb burger the other day, what a wonderful addition! AND, I also tossed them over a little side salad with some seared salmon (that I seasoned in adobo seasoning) for a delicious and fresh lunch. When I do top them on salads, I just drizzle a little of the marinade over the lettuce as my dressing…fantastic!

It is super easy to whip up and can be used as flavor enhancers throughout the week. I just keep them in the fridge for no longer than 5 days (as they tend to start getting soggy), but its hard to keep them around that long anyway!

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Marinated Cucumbers and Onions
I simple way to elevate salads, sandwiches, burgers, on top of fish....anything!
Cuisine Meal Prep
Prep Time 5 minutes
Servings
Ingredients
Cuisine Meal Prep
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a bowl. Toss to coat. Cover and refrigerate for at least 30 minutes before 1st use, but it is good for up to 5 days.
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Zesty Sweet Potato Fries

For me, the perfect Sunday brunch is a big, juicy bunless burger with a side of sweet potato fries. Since you all know I am all about the savory, spicy flavors– I like to ‘zest’ up my sweet potatoes fries in lots of yummy spices and toss them in the oven roast for an easy, delicious side dish.

Spring is here! Fire up your grills and get some burgers going and serve these delicious fries with them!! They are a crowd pleaser!!! Oh, and these go fantastically with Tessemae’s Ketchup for the perfect Whole30 feast.

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Zesty Sweet Potato Fries
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the cut sweet potatoes in a large bowl and toss with 2 tbsp. oil until coated evenly.
  3. Add all of the seasonings, and toss again until evenly coated.
  4. Spread across a parchment paper lined baking sheet in a single layer.
  5. Roast in oven for 2-30 minutes, tossing halfway through baking time. Fries should be cooked through and lightly crispy on the edges.
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Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli

Want to know my favorite food? Chips. Yes, I know…weird, huh? For someone that loves food SO much I choose chips as my favorite food. But it is what it is, the heart wants what the heart wants!

The Whole30 diet definitely helped me with my addiction to chips. Previously, chips and salsa were my afternoon snack of choice. But, do you know the problem with chips and salsa? Once you start you just can’t stop. Well, for me at least. During my first Whole30 Challenge, this was the most challenging thing to say goodbye to for me. I craved my salty chip and salsa fix like a true addict. But I am glad I went through that struggle. I started to find other things to snack on that a) were more healthy and b) I could stop eating them when it was time to stop eating them. Thank goodness!! Today, I still indulge in chips and salsa at least once a week. Its my thing. But I have a much better relationship with it.

With all that to say, I love chips! Chips love me! Which is why I wanted to turn regular roasted potatoes into a tangy and delicious take on one of my favorites– Salt and Vinegar chips! You can eat them by themselves but I also love to serve them with the smokey aioli sauce, it reminds me of my study abroad time in Spain!

You guys have to try this one out if you are real chip lovers like myself! It’s SO good.

 

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Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli
Whole30 compliant roasted potatoes with a salt + vinegar twist served up with a smoked paprika aioli for dipping!
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Instructions
  1. Preheat oven to 425.
  2. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover the potatoes by 1”. Cover and bring to a boil. When boiling, add some salt to season the water, cover and continue to boil until the potatoes can be pierced with a fork, but are not falling apart--about 10 minutes.
  3. Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
  4. Meanwhile, while the potatoes are cooling let's make the aioli: fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  5. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  6. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo at this point.
  7. Now, add in the minced garlic, the SMOKED paprika, the lemon juice, and kosher salt (to taste). Blend once more until combined. Set aside or refrigerate until ready to use.
  8. Once the potatoes have cooled, spread them on a large baking sheet (covered in parchment paper if you have it). Drizzle with 2 tbsp. olive oil and gently toss until coated and spread the potatoes in a single layer across the baking sheet. Season them, to taste, with kosher salt and black pepper.
  9. Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
  10. Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
  11. Serve with the smokey aioli. Enjoy!
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How to Roast Spaghetti Squash

I love using spaghetti squash as a substitute for pasta. Its super healthy and low and calories and fat! I love roasting a large spaghetti squash at the beginning of the week and using in dishes throughout the week. I saute in oil for breakfast and season it with garlic salt and pepper for an alternative to hash browns. Use it under your favorite spaghetti sauce, and toss it into stir frys to mock udon noodles! This is my favorite and the easiest and simplest way to roast spaghetti squash. Enjoy!

Roasted Spaghetti Squash
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 Large Spaghetti Squash
  2. 2 tbsp. olive oil
  3. salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Using a sharp knife, CAREFULLY, cut the spaghetti squash in half lengthwise.
  3. Lay on a baking sheet cut side up.
  4. Drizzle the flesh of the squash with olive oil and season with salt and pepper.
  5. Roast until fork tender, about 45 minutes.
  6. Remove from oven and let cool enough to handle.
  7. Using a fork, scrape the flesh to create long strands.
  8. Serve as desired!
The Defined Dish http://www.thedefineddish.com/

Spaghetti Squash Aglio e Olio

One of the most basic pasta dishes, Spaghetti Aglio e Olio (garlic and oil), is an all time favorite of mine. Using a few of the most simple ingredients , it sounds too basic to be good but it is certainly among one of the best. The key is to gently fry up your garlic to in good extra virgin olive oil so that it turns your olive oil into a garlic haven.

While I still have a Whole30 mindset, I have been craving this pasta dish so I decided to sub my pasta for spaghetti squash and it is one of the best dishes I’ve eaten in a while. You can either serve this as a side dish (it would go great with some seared fish, steak or chicken!! anything!) and it would serve 2 people. Or just keep it simple and eat it solo and it really only serves 1.  

I hope you enjoy this simply beautiful and delicious meal as much as I do.

Spaghetti Squash Aglio e Olio
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups packed Roasted Spaghetti Squash (or 1 small spaghetti squash)
  2. 3 tbsp. olive oil
  3. 4-5 large cloves of garlic, sliced very thinly
  4. 1/4 tsp. crushed red pepper
  5. 2 heaping tbsp. freshly chopped parsley
  6. salt and pepper, to taste
Instructions
  1. Heat olive oil over medium-low heat. When the oil is hot, add the sliced garlic and crushed red pepper to the oil and gently fry the garlic until slightly golden, being VERY careful not to burn. This should only take a minute or two.
  2. Add in the spaghetti squash. Season with salt and pepper to taste, and the freshly chopped parsley. Toss to coat in the garlic oil evenly.
  3. Serve and enjoy. Add extra chopped parsley and crushed red pepper, if you'd like. If you are serving this as a side dish, it serves two. As a main dish, just one.
The Defined Dish http://www.thedefineddish.com/