Thursday, June 6, 2013

{R}ecipe Thursday

Brittany is my sister and she is a true inspiration when it comes to eating well.  Not eating to lose weight, although you probably will, but eating to maintain a healthy lifestyle.  A lifestyle that is free of chemicals and processed foods which is important to me and my family.  Most of her recipes are Paleo so they are appealing to a variety of dietary needs, whether you're gluten free, dairy free ect.  She makes some pretty tasty things that will satisfy any appetite.   

Here are her first two recipes in this exciting new series {to be posted every other Thursday, just in time for the weekend}!  Eat up!

Welcome summer!  ‘Tis the season of BBQ’s, social gatherings, and fun in the sun!  Looking for a recipe that will satisfy both bathing suit season and your neighbor’s outdoor potluck?  Try one of these quick side dishes that are both healthy and delicious!

Spicy Cilantro Sweet Potato Fries
  • Sweet potatoes
  • Extra virgin coconut oil
  • Cayenne
  • Sea salt
  • Fresh ground pepper
  • Fresh cilantro, chopped
  • Cinnamon (optional)
Wash and cut sweet potatoes into desired fry thickness.  In large skillet, heat coconut oil on medium heat.  Once hot, place sweet potato slices into pan.  Add cayenne, sea salt, and fresh ground pepper to desired flavor and degree of spice.  If a sweeter taste is desired, add some ground cinnamon.  Turn and flip fries occasionally to ensure even cooking and prevent burning.  Cook fries until soft and slightly browned, but not burned.  Remove fries from pan with spatula and spread out in a single layer over paper towels.  Immediately sprinkle hot fries with fresh cilantro and let fries sit to cool and become crispy.  Then serve!

Cucumber Salad
  • 4 slices of bacon, cooked
  • 1 medium cucumber
  • 1 large gala apple
  • 1 small red onion
  • 1 large avocado
  • 2T fresh basil, chopped
  • 1T dried rosemary
  • 1T local honey
  • ¼ cup extra virgin olive oil
  • 2T white wine vinegar
  • Juice from 1 lemon
  • 1 garlic clove, minced
  • Sea salt (to taste)
  • Fresh ground pepper (to taste)
Cook and set bacon aside to cool.  Chop the next 4 ingredients (cucumber, apple, onion and avocado) into ½ inch sized chunks, combine in a large bowl and set aside.  In a smaller bowl, combine the remaining ingredients and mix until an even dressing is formed.  Pour dressing over salad mixture and mix until salad is evenly coated.  Crumble cooked bacon over salad.  Serve as is or over a bed of fresh, peppery arugula for some added flavor!  Enjoy.

Is your mouth watering yet?  Mine is!


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