I’d never heard of bibimbap before but it looked so delicious I knew I had to try it. There are a lot of components but none of them are too difficult to put together. This is mainly chopping and cooking glorious amounts of fresh veggies. You really could use just about any kind of veggies you like in here so it’s easily customizable. I would suggest however, that you try to the cucumbers as they added a delightful fresh spiciness to the mix. Have I mentioned I’ve already made this twice?
I’m not sure why everybody is always hating on Brussels sprouts. They’re my favorite vegetable, especially when they’re roasted… mm mmm! I came across this recipe in my America’s Test Kitchen Quick Family Cookbook and tried it out. It was a fabulous way to quickly cook the sprouts (there’s a microwave involved!), but still have the awesome results brought on by roasting.
Total Time: 15 minutes
- 2 slices bacon, sliced into ¼-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- Salt and pepper
Adjust oven rack 6 inches from broiler element and heat broiler. Microwave bacon in large bowl, uncovered, until rendered, about 3 minutes. Stir in Brussels sprouts, cover, and continue to microwave until largest sprout is just tender, about 4 minutes.
Transfer mixture to rimmed baking sheet and broil, stirring occasionally, until bacon is crisp and sprouts are lightly browned, about 3 minutes. Season with salt and pepper to taste, and serve.
From America’s Test Kitchen’s Quick Family Cookbook
This was a delicious, fast meal for a busy work night. You may want to double it up if it’s for the whole family and/or serve with a side salad.
Green Onion Dressing
Makes about 1 cup
- 1/2 cup raw cashews, soaked, drained & rinsed (I usually pour boiling water over mine and soak for about 45 minutes)
- 1 cup coconut milk
- 1/4 cup green onions, chopped finely
- 1 Tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- salt & pepper
Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice, and garlic powder. Blend until the mixture is smooth, scraping down the sides a few times.
Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving.
Smoked Salmon Frittata
- 1/2 teaspoon oil or butter
- 4 large eggs, beaten with a splash of water
- 3 – 4 oz smoked salmon, sliced
Heat oil or butter in a 10-inch nonstick skillet on stove over medium-low heat. Pour in beaten eggs and swirl pan to evenly distribute in a circle. Cook eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape. Remove the hot pan from the broiler with oven mitts and slide frittata onto a cutting board or plate.
Top frittata with sliced smoked salmon and green onion dressing and garnish with additional green onions if desired.
Adapted from Meatified
I saw these on my recipe feed and I was very skeptical that they would be any good. I thought that if I liked them there’s no way my 18 month old would. Imagine my delight when these turned out to be a huge success. They were so easy to make, didn’t stick in the pan (which I was sure they would), are plenty sweet, and quite addictive. Which is great since they’re mostly made of fruit! I’m super excited to have another go-to healthy snack in my arsenal!
- 4 cups blueberries (fresh or frozen)
- 1/4 cup balsamic vinegar
- 4 tablespoons gelatin (I used 4 packets or 1 oz. box of Knox Unflavored Gelatin)
- 1 cup water
Combine blueberries and balsamic vinegar in a large saucepan over medium heat. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally, until the blueberries are soft and have cooked through. Remove from heat.
While blueberries are cooking, bloom the gelatin. Pour 1 cup of water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it all gets wet (if there are any dry spots, stir it gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.
After allowing the blueberries to cool slightly, transfer them to a blender (or use an immersion stick blender) and puree the blueberries until completely smooth. Return pureed blueberries to the pot. If blueberry mixture has cooled, reheat until warm but not boiling. Remove the pot from the heat and stir in bloomed gelatin until completely dissolved.
Transfer blueberry mixture to a 11″ x 13″ glass dish (or other shallow dish). Allow the mixture to come to room temperature then place in the fridge to set.
The gelatin should take approximately 2 hours to set. Cut into squares and store in the fridge in an airtight container for up to 2 weeks.
Adapted from The Primalist
I have to admit I was mostly intrigued by this recipe because of the use of sweet potato slices as buns. I didn’t think they would be suitable substitutes for bread, but man was I wrong. These little burgers were so dang good. The potatoes added a hint of sweetness to the burger which was actually incredibly delicious and they held up very well… no breakage. The recipe says to cut the sweet potatoes lengthwise but I didn’t think that made much sense because then they would’ve been regular burger size (or bigger) and weird long ovals. So I sliced my potatoes into regular rounds (having purposely chosen fatter potatoes). And then there’s the aioli. Holy moly aioli! I wanted to lick the bowl clean and I would have if I could’ve done it without getting mayo in my hair. For those of you that may feed these to kids, the jalapeño wasn’t spicy at all, just an added flavor. Despite the seemingly long list of ingredients and instructions, these were actually fairly quick to make. You really need to make these!
Makes 12 Sliders
Sweet Potato “Buns”
- 2 medium or 1 large white sweet potato, peeled and sliced 1/8-1/4 inch thick
- Sea salt, garlic powder, pepper, oregano, Italian seasoning
Preheat oven to 375ºF.
Place sweet potato slices in a single layer on a baking sheet lightly coated with coconut oil. Season with sea salt, garlic powder, pepper, oregano, and Italian seasoning. Bake approximately 10 minutes, then flip them over and cook for another 10-15 minutes or until done.
Let finished sweet potatoes rest for a few minutes.
- 2 pounds ground beef
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon butter or bacon fat
- Garnishes (lettuce, onion, tomatoes, pickles)
Season meat with salt, pepper, and garlic; mix together and with your hands. Divide meat into 12 equal-sized balls and flatten into sliders (about 1/2 inch thick and about 4 inches across).
- 2 tablespoons minced cilantro
- Juice of 1 lime
- 1 cup mayo
- 1 teaspoon diced jalapeño
- 1 teaspoon grated fresh ginger
Mix all ingredients together in a small bowl.
Place a dollop of aioli on one sweet potato “bun” and top with a slider. Add toppings as desired and top with another sweet potato bun. Enjoy!
Adapted from Everyday Paleo
I’ve been in the market for some healthy, sugar-free treats that I’d actually want to eat. I saw these come through my Chowstalker feed the other day and immediately put them on my list. They were super easy to make– just throw everything in the food processor (at least that’s what I did) and shape into small bites– and ta da! Delicious, addictive, healthy & sweet snacks at your fingertips! Bonus is, Sylvie LOVES these. Practically begs for them. Fine with me! As for me I’ve taken to eating a few for a quick breakfast. Nice to have something convenient that’s not pre-packaged and full of who-knows-what.
Now I didn’t use any coconut because I didn’t have any on hand, but I’m sure they’d be great with it. To help with the formation of the bites, I used a mini scoop which I’d guess was equal to a level teaspoon in quantity. I thought it was the perfect size, especially if kids will be eating them. And you can’t really “roll” them into balls as the mixture is a bit crumbly. I just squished mine into shape. Anyway, I’m sure these will be a staple around here from now on!
Makes about 40 bites
- ½ cup walnuts
- ½ cup raw almonds
- ¼ cup nut butter
- 6-7 medjool dates
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 Tablespoon chia seeds
- ¼ cup of raisins
- 1/3 cup of finely shredded coconut
In a food processor combine all ingredients except coconut and pulse until they are a fine texture. Mixture should be loose & crumbly but hold shape when pressed together. If it is crumbly add 1 tbsp of water until the right consistency. Using your hands, shape the mixture into bite-size balls (about 1 teaspoon) and press into the coconut flakes. Refrigerate for one hour to set.
I’ve been looking for a tasty way to replace traditional noodles in my diet and this is a nice alternative. I got me a new fancy spiral vegetable slicer (thanks Mom!) and it worked great for this. I wouldn’t say cucumber is an equally good replacement for real noodles, but for a person that doesn’t much care for cucumber, I thought they were pretty tasty, not to mention a lot easier on the ol’ waistline. So try this out next time you want a side of noodles with your meal. You won’t be disappointed!
- 1 teaspoon sesame seeds
- 2 cucumbers
- 1 tablespoon tahini
- 1 tablespoon organic sunbutter (I used cashew butter)
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos (or soy sauce if you don’t care about strict Paleo rules)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, crushed
- 1/4 teaspoon powdered ginger
- 1 tablespoon water (if needed)
- 1 scallion, dark green part only, thinly sliced
Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.
Peel the cucumbers, then turn them into noodles with a julienne peeler. Gently pat dry with paper towels then place in a large bowl.
In a small bowl, mix the tahini, sunbutter (or other nut butter), oil, coconut aminos (or soy sauce), vinegar, red pepper flakes, garlic, and ginger with a fork until smooth. If the sauce seems too thick to easily coat the noodles it can be thinned out with up to 1 tablespoon water.
Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.
Adapted from The Clothes Make the Girl