Posts Tagged ‘Vegetables’

Sweet Potato Tater Tots (Paleo)

For the last few weeks, I’ve got to experience what it’s like to be a “hockey (goalie) mom” while nannying for a family. And goodness gracious, let me tell you, there’s a lot of lugging around bulky gear to a different arena each day. And wondering which rink you’re supposed to be at. And sitting in cold seats. And eavesdropping into other people’s conversation. And intaking all the scents coming from the concession stand and wishing there was actually something healthy there that I could eat.

Thus, my desire to make tater tots was born! Honestly, I’m impressed how these turned out! I was expecting a total fail since I just added ingredients as I went. But the end product has a crisp outside and soft inside. Score! (Hockey reference intended).

After making these, I would highly suggest waiting for the tots to COMPLETELY cool. The flavor intensifies. In fact, eating these on the second day made them taste the best 🙂   

Sweet Potato Tater Tots (Paleo)

Sweet Potato Tater Tots (Paleo)

Ingredients:

1 medium sweet potato, peeled and chopped into thick coin slices

1/2 head of cauliflower, chopped into florets

1 tbsp hot sauce

2 tsp garlic powder

1 tsp salt

1 egg

1/2 cup tapioca flour

1/4 cup coconut flour

Directions:

Preheat the oven to 400°F and grease a baking pan with oil. Bring a pot of water to a boil and add in sweet potato. Let boil for 5 minutes. Afterwards, remove from the pot with a slotted spoon. Place into a food processor and pulse until the sweet potatoes are in small pieces and starting to turn into mash. Transfer potatoes into a bowl.

Place your cauliflower into the boiling water and also cook for 5 minutes. Afterwards, drain and transfer to a food processor. Pulse until you have cauliflower  rice. Measure out 1 cup of cauliflower rice and place in the bowl with the sweet potatoes (save the remaining cauliflower rice for another recipe!)

Stir in the hot sauce, garlic, salt, and egg to the bowl. Add in the flours and mix altogether. Let batter sit for 3 minutes to thicken. Using your hands, roll the batter into individual tater tots and place on the oiled baking sheet. Lightly salt your tater tots. Place in the oven for 10 minutes. Take out, flip over with a spatula, and bake for another 8 minutes. Let cool before eating (tastes best the longer you wait).

Sweet Potato Tater Tots (Paleo)

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.

Vegetable Casserole (Paleo)

This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!

Vegetable Casserole (Paleo)

Vegetable Casserole (Paleo)

Ingredients:

1 cauliflower, chopped into florets 

2 tbsp ghee

1 lb green beans, chopped into bite-sized pieces

1 onion, chopped

1 cup raw carrots, coined

1/2 cup celery, chopped

1 cup fresh spinach, roughly chopped

3/4 cup canned coconut milk

2 eggs

2 tsp garlic powder

salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees and grease a 9×13 baking dish.

Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.

Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.

Eggplant Dip (Paleo)

Once again, I apologize for my lack of posting. With school around the corner (as in, tomorrow), my mind has been preoccupied. Not to mention, I’m still without my computer. Which has made sending out emails, printing out HW, and completing my online class a pain in the butt. I’m practically living at my mother’s house now to have access to a computer. And this is not a Generation Y person complaining about foregoing beloved technology (heck, I’d love to ditch my phone for a few weeks). This is someone being forced to use technology to graduate. I wish blackboards and sent-home notes were still all the rage.

Anyway, what is all the rage right now? (Yes, I know, corny transition). Eggplant!!!! My favorite way to eat it? Roasted! And giving it a blend in the ol’ food processor afterwards? A yummy and fluffy dip/side dish!

Eggplant Dip (Paleo)

Eggplant Dip (Paleo)

Ingredients:   

1 medium-large eggplant

3 tbsp extra virgin olive oil

1 tbsp lemon juice

2 garlic cloves, chopped

1 tsp salt

pepper, to taste

Directions: 

Preheat the oven to 400 degrees. Pierce the eggplant multiple times with a knife, place on a baking tray, and roast in the oven for 45 minutes. Afterwards, sit eggplant out for 10-15 minutes to cool. Crack eggplant open with a knife and spoon insides out and into a food processor (discard the peels or set them aside to eat). Add the rest of the ingredients to the food processor and blend until all the ingredients come together. Serve hot or cold. I either dip veggies in this or just scoop it into my mouth with a spoon 🙂