MASHED GARLIC AND THYME PARSNIPS

Poor little parsnips. I feel like they get the shaft when it comes to using them in recipes.
I’ve used them in stew before and we all loved it, so I figured why not try it as a mash. The consistency was a dead ringer to regular mashed potatoes!
Parsnips taste like a mix between carrot, parsley, and potato. The smaller ones are more sweet and tender.

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GREEN BEAN CASSEROLE

I need to come clean about something….I don’t like green beans. Never have. However, after making this for whole30 instagram I have changed my mind. Probably cause there is bacon in it. You know what else is great about this….its so damn delicious, if you made this for your family come Thanksgiving or Christmas, they would never know that it’s whole30 approved!

If you want to take it up a notch or two, I highly suggest crumbling pork skin (yah thats right, these bad boys are pure clouds of heaven) over the top. It will take the place of bread crumbs forever and ever. Amen!

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HERB ROASTED TURKEY

Thanksgiving is right around the corner which means my face will soon be planted into a dish of goodness!  I’ve seen and done probably every method there is; deep fry, roasting, BBQ…(I’m actually not sure if there is any other way other than those 3!!) Anyway, this year I had the privilege to guest blog over on Whole30’s Instagram, which meant I HAD to come up with the perfect herb roasted turkey. Guys! I did and you will never, ever make your turkey any differently after this.

herb roasted turkey

 

 

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PALEO SHORTBREAD COOKIES WITH CLEMENTINE SLICES

  Christmas is just around the corner and I’ve been in the kitchen baking scrumptious treats for our family and friends.
  Usually, we buy from our local confectionary, but holy moly, that can get so expensive….so we decided to go the homemade gift approach.
  Yesterday, I practiced my panettone skills and they turned out pretty scrumptious. A bit dense, but non the less delicious. All it needs is an orange glaze!

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  Today I tried shortbread cookies with clementine slices. They are paleo and they pretty much rocked our world.

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PALEO SHORTBREAD COOKIES WITH CLEMENTINE SLICES
**side note: since this was just practice, I made half the amount of dough. This only made 5 cookies. Keep in mind, you have to place slices on top, so the cookie is quite big.

– 1 Clementine, sliced very thinly.
– 2 Cups almond flour
– 1/4 tsp baking powder
– 1 tsp pure vanilla extract
– 4 tbl ghee or clarified butter
– 4 tbl pure maple sugar
– clementine zest
– 1 tsp salt
– OPTIONAL: sprinkle of raw sugar over top. This will make it not paleo, but if you aren’t crazy strict about paleo totally add it! It helps candy the clementine.

– Mix all ingredients together with mixer. Dough will be crumbly and a bit sticky.
– Place in plastic wrap and put in fridge for at least an hour or more.
– Preheat oven to 325°
– Slice Clementine’s very thinly. Keep the skin on as it will “candy” as it cooks. Place clementine slice on top of cookie. I made a groove inside making sure the slice was in the cookie.
– Bake for 16-20 min checking to make sure the cookie is not getting to brown.
– Cool for 10 min and enjoy.

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P.s. We ate them all about 2 min after I took the above picture.

Also, these are a crumbly cookie!

Whole30: no
Paleo: yes

POMEGRANATE CRANBERRY SAUCE

  I am finally hopping on the Thanksgiving bandwagon and posting one of my favorite side dishes for this holiday; le cranberry sauce. 
  Last year was my first year making homemade cranberry sauce and it was pretty good, but was missing a little somethin’ somethin.’ So this year I decided to step it up a couple notches.
  My new version is a little more tart, which I love, but if its not your thing, tweak it to make it sweeter. This recipe is pretty versatile. My little taste testers approved of it too, and did I mention that it’s paleo, cause it is!!
 
Pomegranate Cranberry Sauce
-1 bag of cranberries
-1/3 cup unsweetened applesauce
-zest of 1/2 orange
-juice of 1/2 orange
-2 1/2 tbl pure maple syrup
-1/2 pomegranate

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  Place all ingredients in a pot except for maple syrup and pomegranate seeds. Cook on medium stirring frequently.  The cranberries will begin to pop and get soft. Once you start hearing them pop pour in maple syrup. Continue stirring for about 10 min.
  When you have a couple minutes left add in pomegranate seeds and stir to mix thoroughly. Take off heat, place in a dish and let cool in fridge for at least 2 hours.

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Serve alongside your turkey or eat by itself!

Whole30: no
Paleo: yes