Quick Crispy Roasted Sweet Potatoes

These quick crispy roasted sweet potatoes are honestly one of our go-to recipes for breakfast, lunch or dinner! You can never have enough crispy sweet potatoes in the house, at least ours! What I love about this recipe is that it is super fast to whip up and oh so satisfying. Like I could lock myself in the closet and eat the whole pan by myself, oops!

The key to making these crispy is to make them really small and cook them at a really high temperature in the oven. Just keep an eye on them because we want them crispy but not burned to smithereens! That would just be a crying shame!

We love to eat these with eggs and bacon for breakfast, but they are also pretty tasty on top of a salad for lunch in place of croutons or as a side for dinner with some roasted chicken, yum! You really can do so many things with this recipe, there are infinite possibilities!

To make this recipe even easier, cut the chunks ahead of time and store in the fridge so they are ready to go when you need them! Just store them in a covered container and you are good to go at the drop of a hat. You could cook them up ahead of time and refrigerate, but they won’t be as crispy the next day. You would have to pop them back in the oven and try to crisp up once again.

If you’re a sweet potato lover and hoarder, like me, you will want to make this recipe over and over and over again. I hope you love these crispy taters as much as we do! Happy roasting!

Quick Crispy Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp oil
  • Salt and pepper to taste
  • A generous sprinkle of dried herbs (optional)

Instructions

  1. Line baking sheets and set aside.
  2. Wash, scrub and dry your potatoes.
  3. Cut potatoes in half lengthwise and then cut those halves into 5-6 strips.
  4. To make them really crispy cut those strips into pretty small chunks (like a little bigger than your pinky nail)
  5. Add small chunks into a bowl and toss with oil, salt, pepper and herbs.
  6. Add coated sweet potatoes to your lined baking sheets and roast side by side in a 450 degree oven for Aprox. 20-25 mins. (or until crispy).

Notes

Make sure not to crowd them. Give them enough space so they can crisp up nicely!

http://www.paleopaparazzi.com/2017/04/quick-crispy-roasted-sweet-potatoes/

Whole 30 Chicken Veggie Poppers

Chicken veggie poppers

Last week I had the opportunity to attend a fun blogger’s retreat in gorgeous Monterey, California. We toured an incredible strawberry farm and ate the most delicious food all made with, you guessed it, strawberries. I cannot wait to share with you what I learned! Stay tuned for that post soon!

While I was there, I was able to reflect on why I eat the way I do, and the healing that has come from years of eating real foods that make my body feel so good. I started my paleo journey with a Whole30, that soon turned into a love of making and eating food the way it was intended to be eaten, preservative & chemical free.

The whole30 really changed my life and I will forever be grateful for that gift. That is why I just adore creating whole30 recipes. They are simple yet so flavorful and they give me the energy I need to get through the day without crashing.

I have gotten so many compliments on this recipe. While I don’t have kids, many moms tell me that their kids LOVE them, and that makes my heart sing! They’re the perfect finger food and once you pop, you can’t stop (I had to) They’re seriously the funnest thing ever to eat!!  They make me feel like a kid all over again, and I love that so, so much!

I think the great thing about them, is that everything is packed into one delicious bite, the protein, fat & veggies! That way you don’t have to worry about you or you little ones eating everything on the plate, because you get it all in each bite you take! How awesome is that?! Finger lickin, chicken good!!

I’m so excited to finally have this recipe on the blog!! It’s one of the many recipes that I have shared on my Instagram, my Facebook page as well as the Whole30 recipes social media pages. I am slowly getting all my Whole30 recipes on here so you can find them easier and also pin them from here to Pinterest. I hope you enjoy this recipe as much as my little family does…the cat even likes them 😉 Total score!

Chicken veggie poppers-Whole30

Ingredients

    For the poppers
  • 1 lb. boneless chicken thighs
  • 1 cup of grated zucchini
  • 1 cup of grated carrots
  • 2 tbsp. of sliced green onions
  • 2 cloves of garlic, minced & sautéed
  • 1 tsp. fresh dill (can use dried)
  • 1 tsp. coconut aminos (optional)
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Olive oil, for cooking
    For the garlic dill aioli sauce
  • 1/4 cup of homemade mayo
  • 1/4 tsp. garlic powder
  • 1/2 tsp. fresh or dried dill
  • Mix all ingredients together in a small bowl.
  • Add salt and pepper to taste.

Instructions

  1. Preheat your oven to 400°.
  2. Line a pan with foil and grease with a bit of olive oil. Set aside.
  3. Add a bit of olive oil to a pan and sauté minced garlic until fragrant. Set aside.
  4. Grate zucchini and carrots in a food processor and set aside.
  5. Wash chicken and pat dry.
  6. Put chicken thighs, grated zucchini, grated carrots, green onion, dill, sautéed garlic, cumin, Coconut aminos and salt-and-pepper into your blender/food processor and grind up together for a few minutes until all ingredients are Incorporated.
  7. Scoop a heaping tablespoon of your meat mixture onto your greased baking sheet and use hands to flatten and mold a bit.
  8. Brush tops of chicken poppers with oil.
  9. Bake at 400° for approximately 25 minutes, or until they are cooked through.
  10. You can broil for an additional 3 mins. If you want them to brown up a bit more.
  11. Serve with a side of guacamole, salsa or an aioli sauce. I like mine with a garlic dill aioli.
http://www.paleopaparazzi.com/2016/06/whole30-chicken-veggie-poppers/

EasyChickenVeggie poppers

Easy Homemade Paleo Mayonnaise

Paleo Mayonnaise

When I first started cutting out as much processed junk as I could, mayo became one thing that was kinda hard for me to part with. I grew up on Best Foods mayo and it was kind of my thing. Like, I’m almost positive I was born with a jar of it in my hand. I grew up making potato salad and tuna salad at least once a week, so you can see why processed mayo was seriously my best friend, It was cheap, easy and creamy! But, I knew I had to give it up because it has processed oils, especially soy, something I HAD to cut out for sure because of my problems with endometriosis. Not to mention it contains preservatives, um, no thank you! My recipe for mayo is packed full of good healthy fats and protein minus the nasty additives. Say hello to easy homemade Paleo Mayonnaise!

When I began making it on my own, I only had a basic counter top blender and I used the slow drizzle method. Now don’t get me wrong, this method works perfectly fine (you can even do it by hand, hello arm cramp) and many people make it this way. But once I realized it was SO much easier to make it with an immersion stick blender, those days became a thing of the past. It takes literally seconds instead of minuets to make, and this method makes it much harder to mess up.  Watch the video to see just how simple it really is! Now go get your mayo on, and slather that creamy goodness all over everythang! Because fat is the new black, oh yeah! P.S. this mayo is also Whole30 friendly and will save your life when doing one because you can use it as the base for many sauces!

Homemade Paleo Mayonnaise

Ingredients

  • 1 egg, room temperature (preferably organic & pasture raised)
  • 1 cup avocado oil or light tasting olive oil
  • 1/8 teaspoon dry ground mustard
  • 1/2 tablespoon Lemon juice or apple cider vinegar

Instructions

  1. Crack egg into a tall narrow container, like a mason jar.
  2. Next add your dry mustard, vinegar and oil.
  3. Let all ingredients settle for a few seconds.
  4. Put your immersion/stick blender into the jar just over the yolk. Make sure blender is touching the bottom of your container.
  5. Start your blender and wait about 15-20 seconds until you begin to see the bottom portion start to emulsify.
  6. Slowly begin lifting your blender upward and continue to move up and down to make sure all the oil gets blended in.
  7. If using as a base to make flavored mayo or sauces I usually leave out the salt, but if you're just using as plain mayo, add salt & blend until desired taste is reached.

Notes

*To make chipotle mayo/aioli add salt, pepper and chipotle powder to taste.

http://www.paleopaparazzi.com/2016/05/easy-homemade-paleo-mayonnaise/

 

 

 

Avocado Prosciutto Stuffed Mushrooms

Avocado prociutto stuffed mushrooms

Are you looking for a delicious appetizer for your Oscars party this weekend?! Well look no further because I’ve got you covered on this one! These earthy little morsels get a facelift in this recipe after you slather them with a healthy dose of olive oil, bake them, stuff them with a creamy avocado filling and add some salty, crunchy prosciutto to the mix! Holy drool!

olive oil mushroom caps

This appetizer packs an amazing punch of flavor and is so cute to boot! Who doesn’t love crispy pork on top of everything? I mean, they even make bacon flavored ice cream because it rocks! Ok, well maybe if you’re Vegan, but even they miss pork because they make bacon flavored coconut and veggies! Once you pop you really cant stop with these babies, but you don’t have to worry because, unlike Pringles, they’re good for you, shhh!

These could also easily be made into a meal by using portobello mushrooms instead of the baby bellas and be equally if not more delicious! So, give them a go and let me know what you think!

prosciutto

avocado prosciutto stuffed mushrooms2

Avocado Prosciutto Stuffed Mushrooms

Ingredients

  • -8 oz. pack of baby bella mushrooms, stems removed
  • -1 large avocado
  • -1/2 cup baby spinach
  • -2 to 3 pieces of prosciutto
  • -1 tablespoon fresh lemon juice
  • -1 tablespoon fresh basil leaves
  • -1 tablespoon fresh parsley leaves
  • -1 tablespoon olive oil (for baking mushrooms)
  • -1/2 clove of garlic
  • -2 teaspoons onion powder
  • -1/8 teaspoon Himalayan or sea salt
  • -1/4 teaspoon pepper

Instructions

  1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil.Sprinkle salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.
  4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.
  5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a vitamix) or food processor along with baby spinach,lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth.Taste test and adjust flavor as needed.
  6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.
  7. Serve and Devour!

Notes

To make this AIP friendly, omit pepper and almond flour garnish

http://www.paleopaparazzi.com/2015/02/avocado-prosciutto-stuffed-mushrooms/