We’re only a few days away from May and I am so hoping it brings some consistent sun here in Portland. We’ve had a record number of rainy days and the sun has been few-and-far between. April showers bring May flowers though, right?
Anyway, with the approach of May is also Cinco de Mayo and this healthy dip is a great way to celebrate! It’s creamy, spicy and festive! I enjoyed it with veggie slices, plantain chips, and mixed into a taco bowl too (ground meat of choice with taco spices, veggies of choice, and this dip mixed in). There is no dairy in the dip, but the creamy aspect comes from pureed white sweet potato, olive oil, and avocado. It’s wonderful served warm, room temperature or cold. This recipe yields a lot too!
Also, I’ll be making this dip on KATU Afternoon Live next Wednesday, May 3. I’ll be sure to share the replay of the segment once it’s available. UPDATE: watch the replay of my segment HERE!
Cheers and enjoy!
- 1 medium-large white sweet potato, peeled and cubed
- 2 cloves garlic
- 1/2 large avocado, sliced into quarters
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- 14 oz container fresh salsa (mild, medium or hot)
- Sea salt and black pepper, to taste
- 1/2 cup fresh cilantro
- Pinch of cayenne, optional
- Cook sweet potato cubes in a steamer basket over medium heat for about 10 minutes or until tender.
- Add the cooked sweet potato to a food processor with the garlic, avocado, lime juice, olive oil, sea salt and black pepper. Blend until smooth, scraping down the sides with a spatula as needed.
- Next, add the salsa and cilantro, and pulse several times to incorporate it into the sweet potato mixture. Taste and add pinch of cayenne (or more) if you want it a bit spicier.
- Serve warm, at room temperature, or cold with sliced veggies, plantain chips, grain-free tortillas (this variation is also gum-free), or grain-free tortilla chips. It also makes for a tasty topping on tacos, salads, etc.
Can’t beat a simple, one-pan meal. It makes for an easy lunch or dinner and involves little fuss, other than chopping the vegetables. But, that’s a very small task to accomplish to create a healthy meal.
Feel free to make this dish your own by using the veggies, sausage and seasonings that you like. It’s easy to customize and leaves lots of room for variety. In terms of the sausage, I used Aidells Artichoke & Garlic Chicken Sausage, but an Italian variety (Applegate makes a good one) would be great too.
On another note, my 32nd birthday is today! Cheers, joy and well wishes to me! And, on yet another note, my husband and I leave for Iceland this Sunday! We will be there for a full week. It’s going to be majestic! The first stop once we arrive (at 6:45 a.m. their time) is the Blue Lagoon to restore, relax and kick the jet lag. We’re getting shuttled straight there from the airport. Expect some beautiful photos to ensue soon!
- 2 large carrots, sliced into 1/4″ rounds
- 2 small-medium white sweet potatoes, peeled and cubed
- 2 small heads broccoli, chopped into florets (peel and chop stem too)
- 16 oz package artichoke & garlic or Italian chicken sausage, sliced
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2-3 Tbsp avocado oil or melted coconut oil
- 1 Tbsp apple cider vinegar
- Sea salt and black pepper to taste
- 1/2 tsp granulated onion or onion powder
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- Pinch of cayenne
- Preheat oven to 375 degrees F.
- On a large baking sheet, mix together the chopped veggies (make sure pieces are uniform for even cooking), minced garlic, sliced shallot and sliced sausage.
- In a small dish, mix the melted coconut oil (or avocado oil) with the apple cider vinegar, oregano, thyme, parsley, cayenne, granulated onion (or onion powder), sea salt and black pepper. Pour over vegetable mixture and toss with tongs to coat.
- Place pan in preheated oven and bake for 20 minutes. Stir and place back in oven for another 20 minutes or until vegetables are cooked through and tender.
Happy New Year! I hope all of you had wonderful holidays, got to spend time with loved ones, and enjoyed good food…and maybe drinks too! Jesse and I had a lovely time back in Michigan and as usual, the time flew by much too fast. There were many holiday festivities while we were home and even a little birthday celebration for Jesse (his 36th birthday was NYE – also the day we flew back to Portland). We’re grateful for the time we had, and feel fortunate we were able to be there for and with our families.
Meanwhile, I have an intention to invest more time in my blog this year, even if it’s only a little bit more. I enjoy having this space to share and miss doing so on a more regular basis. Last year was challenging in many ways and stepping back was necessary for me. Some challenges still continue, but things are evolving. Coming back around, I think blogging will be quite nurturing and I look forward to it.
Anyway, onto this side dish. It’s a bit zesty, a little spicy, and a lot flavorful! Pair it with chicken, fish, eggs, or even meatballs for a complete meal. I think it’s even tasty cold, but with the frigid temps we’ve been having (in the 20s, which is so cold for Portland), I’ll stick to eating it warm for now. Enjoy!
- 2 large white sweet potatoes, peeled & chopped into 1-inch pieces
- 1 large garlic clove, minced
- 1/2 yellow onion, sliced into thin half moons
- 16 oz coarsely riced cauliflower (I used a fresh riced pack from New Seasons)
- 1-2 Tbsp avocado oil (I used this brand)
- 1.5 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp dried thyme
- Pinch of cayenne pepper
- Fresh ground lemon pepper seasoning, to taste (I used this one)
- Sea salt and black pepper, to taste
- Preheat oven to 400 degrees F. On a large baking sheet, mix together sweet potato pieces, onion, garlic, all the spices, and 1 Tbsp of the avocado oil. Place in preheated oven and bake for 20 minutes.
- Remove the pan from the oven and add the cauliflower rice. If needed and/or desired, add up to 1 Tbsp more avocado oil and additional sea salt and black pepper. Mix well and place pan back in oven for 20-30 minutes, stirring midway through.
October is officially here and it’s truly starting to feel more like fall. With a more noticeable shift in weather this past weekend, it felt like an appropriate time to make a slow cooker stew and eat my first winter squash of the season. I was inspired by this recipe and tweaked it a bit to make it what I wanted. It turned out just right. Hope you enjoy!
- ~2 lb grass-fed beef stew meat
- ~1/2 cup tapioca flour/starch
- 1-2 Tbsp grass-fed ghee or butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- ~1.5 lb butternut squash, peeled and cut into cubes
- 1 medium white sweet potato, peeled and cut into cubes
- 2 large carrots, chopped
- 8-10 crimini mushrooms, sliced
- 2 Tbsp coconut aminos
- 2-3 cups chicken, beef or vegetable broth, preferably homemade
- 1/4 cup dry red wine
- 1/2 tsp paprika
- 1.5 tsp raw honey or coconut sugar
- 1 bay leaf
- 1-2 tsp sea salt or to taste
- Black pepper to taste
- 4-5 kale leaves, de-stemmed and torn into pieces
- Place tapioca starch in a large, shallow bowl. Add the stew meat and toss to coat.
- Melt ghee or butter in a large pan over medium heat. Add the onion and sauté a couple minutes, until soft. Next, add the garlic and stew meat. Continue cooking until beef has browned. Then, add the beef and onion mixture to the bottom of the slow cooker.
- Pour a little bit of the broth into the sauté pan to deglaze it and loosen the brown bits. Once deglazed, add to the slow cooker with the meat mixture.
- Add the squash, sweet potato, carrots and mushrooms to the slow cooker. Then, add the sea salt, pepper, paprika, bay leaf, coconut sugar, coconut aminos, broth and red wine. Stir well.
- Place the lid on the slow cooker and cook on low for about 7 hours. During the last 30-45 minutes of cooking, add the kale and stir well.
- Taste and add more sea salt and pepper, if desired. Remove bay leaf and serve.
Yields: ~6 servings