Mango Lime Cabbage Slaw

The nice weather has arrived in Portland and it’s wonderful! It’s definitely reminiscent of summer, and feels both energizing and nourishing. Needless to say, I’m happy about it!

Meanwhile, this festive slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too, which is this Saturday. It’s fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course).  It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!

Also, you can catch me making this recipe on KATU Afternoon Live this Friday, May 4 between 3-4 p.m. Watch the replay of my segment HERE. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!

Cheers and enjoy!

Ingredients:

  • 1 medium head of cabbage (red, green or combo of both), finely chopped
  • 3 green onions, chopped
  • 1 jalapeño, finely chopped
  • 2 ripe mangoes, peeled and diced (I used champagne mangoes)
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Generous 1 tsp sea salt, or to taste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, minced
  • 1/2 tsp chili powder
  • 1-2 Tbsp raw honey
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup raw pumpkin seeds, preferably sprouted

Directions:

  1. In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
  2. In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
  3. If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!
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Cocoa Roasted Sweet Potatoes

First off, happy New Year! I hope all of you had great holidays and are enjoying 2018 thus far. I have so much excitement surrounding this year and am feeling giddy, energized, and joyful. There is so much good to come.

On another note, just because the holiday season is over does not mean that chocolate is out of the question! I know many of us had our fair share of treats, but who says you can’t have chocolate with your vegetables? It might sound wild, but in this case, I’m talking about a dusting of unsweetened cocoa or cacao powder on roasted sweet potatoes. It’s a match made in heaven with the natural sweetness and a decadent way to mix things up. For a little spice, I added a dash of turmeric and black pepper too. It’s a magical combo. Also, I know it may appear as if the sweet potatoes are burnt, but I assure you, they’re not. That’s just the covering of cocoa powder.

Meanwhile, just add your protein of choice and some greens, and you’ve got an epic meal. My recommendation would be baked chicken breast and sautéed kale. Perfecto!

Cheers and enjoy!

Ingredients:

  • 2 medium-large sweet potatoes, peeled and chopped
  • 1-2 Tbsp coconut oil, melted
  • 1.5 Tbsp cocoa or cacao powder
  • 1/4 tsp ground turmeric
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F and line baking sheet with parchment paper.
  2. Place chopped sweet potatoes in a large bowl. In a small dish, whisk together melted coconut oil, cocoa powder, turmeric, sea salt, and pepper. Pour mixture over sweet potatoes and toss to coat. Place in an even layer on the baking sheet.
  3. Bake in preheated oven for 45 minutes, stirring halfway through.

Roasted Brussels Sprouts, Delicata Squash, & Cranberries

roasted squash, Brussels and cranberriesThanksgiving may be over, but the holiday season is officially in full swing. Although, I’ll be honest, it doesn’t totally feel like it yet. Anyone else feeling that way?

Anyway, with the holiday season here, there will be plenty more dinners, parties, and get togethers, and I’m willing to bet you’re going to need side dish recipes to share. This festive, healthy, and colorful bounty is perfect. And, not only is it visually pleasing, it’s delicious too. I especially love the pop of color and burst of tart flavor from the cranberries. Also, you may notice that the Brussels sprouts are purple (or would it be red?). I had never seen this variety before and couldn’t resist the beautiful color. If you can’t find the purple ones, green work just fine and taste the same.

Meanwhile, I hope all of you had a lovely Thanksgiving last week, and enjoyed time with family and friends.

Cheers and enjoy!

roasted vegetables with cranberries

Ingredients:

  • 2 cups Brussels sprouts, trimmed and sliced in half
  • 1 medium delicata squash, sliced in half lengthwise, seeded, and cut into half moons
  • 1 cup fresh cranberries
  • 1 large shallot, thinly sliced
  • 1-2 Tbsp avocado oil
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place Brussels sprouts, cranberries, squash, and shallot on a large baking sheet (line with parchment, if desired) and drizzle with the avocado oil. Sprinkle the thyme, sage, sea salt, and black pepper on top. Toss to combine and spread out in an even layer.
  3. Bake in preheated oven for 40-45 minutes or until Brussels sprouts are crispy and browned. If desired, give a gentle stir halfway through cooking time.

Savory Sweet Potato Casserole

I was never one for the sugar-laden sweet potato casserole and truly, never understood it. That as a side dish and then pie for dessert? Made no sense to me, but traditions, I suppose. Even as a kid, I was never interested in that super sweet casserole, but honestly, it was probably more the sweet potato part that turned me off because I liked marshmallows, and brown sugar was okay in my book then too.

On the flip side, a savory sweet potato casserole is something I can totally get behind, and this one fits the bill. It has a nice mix of flavor and bite, plus some “cheesiness” from the nutritional yeast. If you’re not sure about the nutritional yeast, start with half the amount, taste, and add more if desired. Alternatively, you could use good-quality Parmesan cheese as a replacement, if tolerated and desired.

Meanwhile, I wish all of you a happy Thanksgiving tomorrow! If any of you make this recipe to go with your holiday meal, please let me know how you like it!

Cheers and enjoy!

Ingredients:

  • 2 medium-large sweet potatoes, peeled and cut into chunks
  • 2 Tbsp + 1 Tbsp grass-fed butter or ghee, plus extra for greasing dish
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chanterelle mushrooms, roughly chopped
  • 1/4 cup nutritional yeast
  • 1 tsp granulated onion or onion powder
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Sea salt and black pepper, to taste
  • 1 Tbsp Dijon mustard
  • 1/2 cup + 2 Tbsp vegetable, chicken, or turkey broth
  • 2 eggs, preferably pasture-raised
  • 1/2 cup raw walnuts, roughly chopped

Directions:

  1. Preheat oven to 350 degrees F. Grease an 8×8 casserole dish with a little butter and set aside.
  2. Add sweet potato chunks to a large pot and add enough water to cover. Then, add a couple pinches of sea salt to the water. Bring to a boil over medium heat and cook until sweet potatoes are fork tender, about 6-8 minutes. Drain and set aside.
  3. In a large pan over medium heat, melt 2 Tbsp of the butter. Once melted, add the onion and sauté 1-2 minutes. Then, add the chanterelles and garlic. Season with a little sea salt and black pepper. Continue to cook until mushrooms are softened. Remove from heat and set aside.
  4. Add the remaining 1 Tbsp butter to the pot with the cooked sweet potatoes and mash. Then, add the nutritional yeast, onion granules or powder, cayenne, nutmeg, Dijon, vegetable broth, sea salt, and black pepper. Stir well. Taste and adjust seasoning as desired. Lastly, add the eggs and stir into mixture.
  5. Pour sweet potato mixture into the greased dish. Sprinkle walnuts on top in an even layer. Bake in preheated oven for 30-35 minutes.