Cauliflower Colcannon for St. Patrick’s Day (Whole30) (Paleo) (Low Carb)

A Whole 30, low-carb, nutrient-packed version of the comfort food classic for St. Paddy’s Day.

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick's Day

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick’s Day

As one of the unmistakable portents of impending spring, St. Patrick’s Day recipes are starting to pop up all over. I’ve come to love cauliflower rice in so many different forms, so a few years ago, I thought, why not use cauliflower mash as the foundation of a low-carb AND paleo colcannon? Let’s call it Caulicannon.

On top of good flavors, the texture combination works really well here. All on its own, I do generally prefer either ricing cauliflower or roasting it, rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers! Can’t help thinking this would be excellent with some corned beef or bangers, but it would pair well with anything that goes with mashed potatoes.

Slainte to all!…

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Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)

A low-carb, paleo side dish to go with any Indian feast!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Cauliflower Biryani Rice

This spin on cauliflower rice was originally created to accompany my Tikka Masala Meatballs, but it was so tasty (and is so healthy, by any metric) I thought it deserved its own post. Perfect for Whole 30 – and also happens to be vegan, if you swing that way.

3 cups of riced cauliflower (I pulse it in my food processor) is ABOUT
what I get from one medium head, but if it’s a little more or a little less, don’t sweat it. If you’re using pre-riced cauliflower that’s starting to be sold all over (Trader Joe’s New Seasons, etc.), I just wanted to give you a ballpark amount.

CAULIFLOWER BIRYANI RICE

2 tablespoons coconut oil
1/2 onion, sliced
1 cinnamon stick
4 green cardamom pods
1 teaspoon nigella seeds
1/2 teaspoon  coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon salt (plus more to taste)
3 cups (or thereabouts) cauliflower, riced
1/4 cup sliced almonds
1/4 cup cilantro, chopped

Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can’t find nigella, a.k.a. charnoushka), coriander seeds, and turmeric. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes. Add salt and cauliflower and cook for about 7-8 minutes.

Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 3-4 servings
Ingredients
  • 2 tablespoons coconut oil
  • ½ onion, sliced
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 teaspoon nigella seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon salt (plus more to taste)
  • 3 cups (or thereabouts) cauliflower, riced
  • ¼ cup sliced almonds
  • ¼ cup cilantro, chopped
Instructions
  1. Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can't find nigella, a.k.a. charnoushka), coriander seeds, and turmeric.
  2. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes.
  3. Add salt and cauliflower and cook for about 7-8 minutes.
  4. Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Paleo, vegan, Whole 30 Cauliflower Biryani Rice

— posted by Anne

Charred Onion Petals (Whole30) (Low Carb) (Vegan)

Your next culinary adventure: Charred Onion Petals!
Stuffed Charred Onion Petals

Onions are just as wonderful to stuff for an entree as bell peppers. Maybe even better. For so many reasons.

Onions turn soft and sweet when cooked slowly. And this technique is genius because it adds just a little char to your dish.

I saw this technique in Bon Appetit Magazine in January and knew I had to try it. I have been a longtime fan of stuffed peppers, and so when I saw this my first thought was – GENIUS.  I mean – why should bell peppers have all the fun? I tried this trick twice and found that the onion petals cook perfectly just on the stovetop – no need for cooking in the oven. All you do is heat a large, heavy bottomed skillet (I used cast iron) to high heat. The, add the oil and the onion halves cut side down and immediately turn the heat to low. Then, if you cover and cook for about 15 to 20 minutes on your stovetop, they have the perfect texture. You could use the oven if you like after charring them at high heat on the stovetop.

You can fill these beautiful petals with any filling you would use to stuff a bell pepper or tomato. Don’t get me wrong, I love the 70’s classic stuffed bell peppers. You can also fill them with sandwich fillings – think of it! Bread-free sandwiches! These are fabulous to stuff with tuna salad or a fiesta quinoa salad ( in the photos!) and pick them up and eat them just like an open face sandwich!

There are lots of recipes out there for using the whole onion to stuff. I like the approach of just using the individual onion petals, because the onion doesn’t completely take over the dish – just provides an edible bowl – and add some onion flavor.

Charred Onion Petals

Charred Onion Petals

3 large sweet onions (such as Vidalia or Walla Walla)
2 tablespoons high smoke point oil (I used coconut oil)
Kosher salt

Cut onions in half from pole to pole, through root ends. Remove outer paper skins.

Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.

Let cool to warm. Separate onions into individual petals.

Stuffed Charred Onion Petals

Stuffed Charred Onion Petals (Whole30) (Low Carb) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons high smoke point oil (I used coconut oil)
  • Kosher salt
Instructions
  1. Cut onions in half from pole to pole, through root ends. Remove outer paper skins.
  2. Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.
  3. Let cool to warm. Separate onions into individual petals.

Other bloggers stuff onions:

Roasted Onions with Quinoa Curry, Healthy Green Kitchen
Provencal Stuffed Onions, The View from Great Island
Sausage Stuffed Red Onions, Handle the Heat
Stuffed Onions, Give Recipe
Persian Stuffed Onions, Not Derby Pie

Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Grain Free) (Low Carb)

Greek Chicken Meatballs with Avocado Tzatziki Sauce

Greek flavors shine with these chicken meatballs and avocado tzatziki sauce. Yes, that’s right: dairy free Tzatziki sauce!

Greek Meatballs are so delicious I may never go back to plain old meatballs. I like using ground chicken here, because the chicken is a perfect canvas for the Greek flavors to shine. Seriously, it was difficult not to eat the whole pan of these little cuties.

And dairy-free Tzatziki is truly a revelation! So, so good.

With my new Whole30 life, I have begun to experiment with replacements for things like sour cream and yogurt. Avocado as a replacement for yogurt work perfectly here. All you need to do is add lemon juice to achieve the tartness of yogurt and the taste and texture of the avocado is divine. I like my sauce a little chunky, so a food processor works perfectly for this. If you like your sauce more blended, use a blender. I was so pleased with this sauce that I will make it this way forever!

Greek Meatballs with Avocado Tzatziki Sauce

Greek Chicken Meatballs

1 pound ground chicken meat
1/4 cup minced red onion
2 tablespoons coconut flour
1/4 cup minced parsley
2 teaspoons dried oregano
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.

Preheat oven to 350 degrees.

Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.

Avocado Tzatziki Sauce

Place in a food processor or blender:  flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and 1/2 teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Low Carb)
 
Prep time
Cook time
Total time
 
Greek flavors shine with these chicken meatballs and avocado tzatziki sauce.
Author:
Recipe type: Entree
Cuisine: Greek
Serves: 0Serves 4 to 6
Ingredients
  • 1 pound ground chicken meat
  • ¼ cup minced red onion
  • 2 tablespoons coconut flour
  • ¼ cup minced parsley
  • 2 teaspoons dried oregano
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.
  2. Preheat oven to 350 degrees.
  3. Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.
  4. For avocado Tzatziki sauce:
  5. Place in a food processor or blender: flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and ½ teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Other bloggers Greek meatballs:

Baked Greek Meatballs with Feta, Kalyn’s Kitchen
Gyro Meatball Lettuce Wraps, Kalyn’s Kitchen
Greek Meatballs with Tzatziki Sauce, Garnish with Lemon
Greek Lamb Meatballs, Nutmeg Nanny
Greektown Ground Turkey Meatballs, The Perfect Pantry

Romesco Shrimp Zucchini Noodles ( Zoodles ) ( Whole30 )

Romesco and zucchini – a match made in Flavor Heaven!
Whole30 Romesco Shrimp Zucchini Noodles

Whole30 dinners are fun and flavorful when you use zucchini noodles for your “pasta.”

I adapted this recipe from the Whole30 cookbook, and it is a revelation! So fun and fresh and packed with wonderful flavors and textures. This recipe fits so many styles of eating. It is low-carb, dairy free, gluten free, paleo and, of course, Whole30. And, of course, it is for regular omnivores as well.

I simplified a Romesco sauce I found last year in Fine Cooking, to make it a little more weeknight friendly, and I skipped the bread slice to make it fit Whole30. Didn’t miss the bread at all.

The Romesco sauce is easy to use and such a refreshing change from plain marinara. I love, love LOVE the combo of the toasted almonds and red pepper. SO good!

I see this dish as becoming a regular in my Whole30 life for the rest of this month. With dishes like this, how can Whole30 be hard to stick to?

This Whole30 thing is going to be superb!

Whole30 Romesco Shrimp Zucchini Noodles

 

ROMESCO SHRIMP ZUCCHINI NOODLES

Serves 4
Ready in 40 minutes

4 medium zucchini noodles
2 tablespoons cooking oil
1/2 cup diced onion
3 cloves garlic, minced
16 ounces peeled and deveined shrimp
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons diced parsley
Romesco Sauce:
2 tablespoons cooking oil
1/2 cup sliced almonds
1/4 cup chopped hazelnuts
1 cup diced onion
3 cloves garlic, minced
2 teaspoons smoked paprika
1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
1/2 cup tomato puree
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Convert zucchini into long, thin strips that are about 1/4 inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini “noodles” in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
Serve immediately on top of zucchini “noodles” with Romesco sauce and sprinkled with parsley.

For Romesco Sauce:
In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

Whole30 Romesco Shrimp Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 4 medium zucchini noodles
  • 2 tablespoons cooking oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 16 ounces peeled and deveined shrimp
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons diced parsley
  • Romesco Sauce:
  • 2 tablespoons cooking oil
  • ½ cup sliced almonds
  • ¼ cup chopped hazelnuts
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
  • ½ cup tomato puree
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Convert zucchini into long, thin strips that are about ¼ inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini "noodles" in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
  2. Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
  3. Serve immediately on top of zucchini "noodles" with Romesco sauce and sprinkled with parsley.
  4. For Romesco Sauce:
  5. In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

I must try these Zoodles recipes with a few tweaks to be Whole30:

Zucchini Noodle Shrimp Scampi, Just a Taste
Vegan Ramen Soup with Zucchini Noodles, Inspiralized
Zucchini Noodles with Cherry Tomatoes, Sausage and Garlic Sauce, Kalyn’s Kitchen
Avocado Basil Zucchini Noodles, Inspiralized
Zucchini Noodles with Clam Sauce, Everyday Maven

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Whole30 Coconut Curry Chicken

And the Apron Strings Whole30 fest continues with this quick and easy and legal Coconut Chicken Curry dish.

This is one of those desperation dinner ideas that you should always keep in your back pocket. You saute the chicken and then put it in the oven while you are finishing your sauce.

The coconut milk curry sauce has such good, deep flavor for only having cooked for a few minutes. It is exceptional. It is taken from the Whole30 cookbook with just a few minor tweaks.

Highly recommend.

Whole30 Coconut Curry Chicken

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Recipe Type: Entree
Cuisine: Whole30
Author: Donna
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 servings
Ingredients
1 tablespoon cooking oil
4 chicken breasts (bone-in, skin-on)
1/2 onion, diced
3 cloves garlic, minced
2 tablespoons favorite curry powder
1 cup canned crushed tomatoes
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered
Instructions
Preheat oven to 350 degrees.
Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

Whole30 Coconut Curry Chicken (Low Carb) (Dairy Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 1 tablespoon cooking oil
  • 4 chicken breasts (bone-in, skin-on)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons favorite curry powder
  • 1 cup canned crushed tomatoes
  • ½ cup coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
  3. Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
  4. Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

 

No Cook Tricolor Vegetable Pate

Tricolor vegetable pate will be a hit at your next party – surprise: it’s healthy!

Tricolor Vegetable Pate

Tircolor Vegetable Pate is the answer to the question: Can a dish be decadent and good for you at the same time?

And with New Year’s Eve coming this beautiful party spread will look so festive for your party spread.

It was truly shocking to me how great this recipe was. I mean, c’mon, its vegetables. Who would think of vegetables as a luscious party spread? But it is my favorite party spread of all time. Layers and layers of flavor. Bright and refreshing. The raw garlic adds a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread!

You could use toasted baguette slices, or use cucumber or other vegetables if you’re going grain-free. Either way, this will be the first spread to go at your party, I promise.

The list of ingredients makes this recipe look a little daunting, but all you do is dump each layer’s ingredients into your food processor and whirl it. It’s easy, really.

Happy Feasting All

Tricolor Vegetable Pate
Yields one 10 by 5 inch terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer

2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp olive oil
1/2 cup low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.

NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

No Cook Tricolor Vegetable Pate
 
Prep time
Total time
 
Serves: 36 appetizers
Ingredients
  • White Bean Layer
  • 2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp minced fresh oregano or 1 teaspoon dried
  • 2 garlic cloves, pressed
  • Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
  • Red Pepper Layer
  • 7-ounce jar roasted red bell peppers, drained, chopped
  • ¾ cup crumbled feta cheese (about 4 ounces)
  • Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
  • Pesto Layer
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • ¼ cup toasted pine nuts
  • 3 tbsp olive oil
  • ½ cup low-fat ricotta cheese
Instructions
  1. Yields one 10 by 5 inch terrine or loaf pan, or an 8 inch spring form pan. Line your pan with plastic wrap, overlapping sides.
  2. Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
  3. Cover with plastic wrap and refrigerate overnight or at least four hours.
  4. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.
  5. NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

 

Healthy Holiday Appetizers: Goat Cheese Brussels Sprouts Bites

Turn Brussels Sprouts leaves into a healthy and festive appetizers with goat cheese and pomegranate arils. 
Goat Cheese Pomegranate and Brussels Sprout appetizer

Brussels sprouts leaves make the perfect tiny cups to hold festive holiday appetizers. This easy healthy app is ready in 5 minutes flat – and that includes the blanching! And, if you blanch Brussels sprouts leaves for one minute in boiling water, they turn bright green and look so pretty on a serving platter.

Holiday food – especially party food – can be so rich and heavy and high-calorie, and so these little bites are bright and light and even healthy! They are a burst of fresh, tart flavor for your holiday table.

I like to think about Christmas colors for food this time of year. As proof, check out my White Bean Christmas Soup and Christmas Eve Shrimp Salad.

Brussels sprouts’ green color is perfectly seasonally appropo. Then, goat cheese is white and pomegranate arils are bright red, hence: Christmas colors. POM has even made it easy for us and now sell little cups of harvested arils. How easy is that?!

These healthy little bites can be ready in just minutes. The blanching takes the most work, and I am guessing you could also microwave the leaves for a few seconds, making prep even easier. I haven’t tried that, but plan to soon.

I like the tartness here, but if you like to balance the tartness with a little sweet, you can add a few drops of honey or agave.

Let the Holiday Appetizer Season begin!

Brussels sprouts appetizers

 

Goat Cheese Pomegranate and Brussels Sprouts Bites
 
Prep time
Total time
 
Healthy, easy and festive holiday bites for your party fare.
Author:
Recipe type: Appetizer
Serves: 24 appetizers
Ingredients
  • 12 large Brussels sprouts
  • 2 ounces goat cheese (plain or with added herbs)
  • 3 tablespoons pomegranate arils
  • Optional: one teaspoon of honey or agave
Instructions
  1. Bring a small pan of water to a boil. Remove 2 outer leaves from each of the Brussels sprouts and cut off excess stem end, forming a round cup shape. Blanch for one minute in boiling water and then remove and place in a bowl of cold water.
  2. Fill each leaf with a little goat cheese and a few pomegranate arils. (Add a drop or two of honey or agave, if desired.)
  3. Serve.

Other bloggers’ healthy apps:

Smoked Salmon Kale Wraps, Taste Food
Spicy Tuna Cucumber Avocado Appetizers, Jeanette’s Healthy Living
Hummus and Roasted Pepper Phyllo Bites, Cookin Canuck
5 Easy Healthy Appetizers, Eating Made Easy
Endive Stuffed with Old Bay Crab, Jeanette’s Healthy Living

One Pot Breakfast Skillet: Italian Chicken Sausage, Peppers and More

This One Pot Italian Chicken Sausage & Peppers (& Parsnips & Fennel) Skillet is both protein AND veggie packed. What a start to your day!

One Pot Chicken Sausage Breakfast Skillet #Paleo #Whole30 #Dairyfree #Glutenfree

One Pot Chicken Sausage & Peppers (& more) Breakfast Skillet

I love any recipe that incorporates a hearty helping veggies into my morning along with the usual breakfast proteins; eggs and sausages, etc. A recipe for an awesome Southwestern skillet in The 21 Day Sugar Detox Cookbook (that’s an affiliate link) inspired this variation. It is, of course, ideal fresh out of the oven, but if you don’t happen to have a crowd of 6 joining you for breakfast or brunch, don’t worry – it actually reheats quite well.

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