Blog Archives

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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Tuna Poke Kale Salad

Tuna Poke, or Hawaiian raw-tuna salad, is all the rave right now. You’ve probably either been to or heard of a Poke Bar or restaurant popping up somewhere near you. In fact, in Dallas a few just popped up, which I am super excited to try by the way!!

In Hawaii, this is a classic dish you can find everywhere! Restaurants, family gatherings, and even delis–you name it, poke is there most likely. It’s super simple to make (think of it as tossing a salad) and the only trick is finding really good quality sushi grade tuna. Try your local fish market, or in the fish freezer section of Whole Foods and Central Market they have frozen sushi grade tuna. I always buy mine from Central Market, I’ve found it to be the best quality.

I’ve already decided that this is going to be my summer poolside lunch or dinner go-to. It’s so fresh when dining in the Texas Heat and super light, and it certainly doesn’t skimp of flavor! Oh, man is it good!!

AND, one more thing– you pronounce it “po-kay”, expert foodies are weird about when you mispronounce it but HEY, I am from Texas, we mispronounce everything…


Print Recipe
Tuna Poke and Sesame Kale Salad Bowls
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Instructions
  1. Remove the kale from the stem and discard stems. Roughly chop the kale into bite sized pieces. Place the chopped kale in a bowl with the remaining kale salad ingredients and toss to coat evenly. Set aside in the fridge to allow to marinate for at least 20 minutes. (it is good even 24 hours later!)
  2. Meanwhile, using a very sharp knife, dice the tuna up into small cubes. I like to place my tuna in the freezer for 10-15 minutes to get it a little more firm before cutting so that it diced more cleanly and uniformly. Place diced tuna in a large bowl with the diced cucumber, avocado, scallions, jalapeno, seaweed and cilantro. Set aside and do not toss yet.
  3. In a small bowl, whisk together the olive oil, coconut aminos, ginger, garlic, and the zest of 1/2 a lime. Whisk together and pour over the tuna. Using a spoon, gently toss the mixture until it is fully coated in the sauce. Set aside or in the fridge to let marinate for 10 minute prior to serving.
  4. Serve the poke in a bowl with the kale salad. Top with sesame seeds and serve with lime wedges.
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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.

 

Print Recipe
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 Make Shredded Chicken and Chicken Broth in 1 Pot!

This is one of my favorite meal prep tips of all time. It’s a two for one special y’all and I love it! Throw a ton of ingredients in a pot and let it simmer for 3 hours and you’ll have absolutely delicious homemade broth and lots of shredded chicken!

The shredded chicken is fantastic for chicken salads, in soups, in breakfast hashes, in casseroles, in pasta, in ANYTHING (except for dessert, obviously). Try making this super easy Buffalo Chicken Salad for starters–yummo.

The broth is great for homemade soups and I even love it in a coffee mug to just sip on because its delicious, comforting and nourishing!

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Homemade Chicken Broth + Shredded Chicken
An easy way to kill 2 birds with 1 stone-- toss a bunch of ingredients in a pot and you'll have 8 cups of delicious, homemade chicken broth and a ton of shredded chicken to use in all sorts of recipes for the week!
Cuisine Meal Prep
Prep Time ~6 cups shredded chicken
Servings
cups of broth
Ingredients
Cuisine Meal Prep
Prep Time ~6 cups shredded chicken
Servings
cups of broth
Ingredients
Instructions
  1. Place all ingredients in a large pot (no need to peel the carrots or onion, just toss them in there whole, they are just for added flavor).
  2. Bring water to a boil, then reduce heat so that it is lightly simmering and cover. Let cook, stirring occasionally, for 3 hours.
  3. Using tongs, remove the chicken breasts and drumsticks onto a rimmed baking sheet (I find this less messy since the juice will run everywhere using a cutting board) and let sit until cooled enough to handle.
  4. Meanwhile, Use a colander to strain out the broth. Discard all of the veggies used to make the broth and set broth aside to let cool.
  5. When the chicken has cooled, Remove and discard skin. Carefully, using your (clean) hands, shred the chicken into pieces discarding any bones. Be very diligent about making sure there are no bones in the shredded chicken (there are lots of tiny bones in there).
  6. Place the shredded chicken in a container and store for up to a week. Place the broth in a separate container and store in the fridge for up to a week, or freeze for up to 3 months!
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