Plant-based and paleo-friendly Bob’s Red Mill cassava flour turns this recipe for DIY Rosemary Paleo Crackers into the BEST DARNED gluten-free, grain-free crackers you’ve ever made! PLUS, how to make this perfect Rainbow Veggie Platter and win every party ever.Read More
Baked Pumpkin Fondue. The easiest appetizer you've ever made. And prolly the most bestest one you've ever tasted.Read More
Red pepper starts, purple potatoes, chicken & artichoke. And the prettiest lil' Patriotic Pizza you ever did bake.Read More
Sponsored by Crunchmaster | Celebrate Memorial Day (or any day, really!) with this stunning patriotic cracker dip. Quick, easy and absolutely gorgeous!Read More
Vegan party platter. Filled with all the spring produce.
So perfect, you don't even have to be plant-based to love every bite.Read More
Giant slices of rustic sourdough. Topped with tahini. And avocado. And EVOO. And love, of course.Read More
Baked Steak Street Fajita Nachos. You need these in your life, yesterday.Read More
Party it up with pretty winter fruit. And goat cheese. And love chips.Read More
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For those days when you want to move to Canada. Or Italy. Or France. Mushroom Bacon Alfredo Poutine. Foreign foods have never tasted so comforting.Read More
Teeny tiny tuna melts, made on spicy rye bread, topped with zesty fresh dill, a zingy tomato and creamy, melty havarti. Can I get helll yeahhhhz?Read More
'Twas the night before Christmas and cravings were kickin'
We decided it was time to cook somethin' quick in the kitchen...
Sprinkled pretzels atop a baking sheet with cheddar
Bacon and chives made it all even better...
Baked at 400ºF until melty and nice
Then added a bit of poppy seeds for texture and spice.
Sat in front of the fire, hot toddies in hand
And enjoyed this 8-minute appetizer with my sexyhawt man.
8-Minute Bacon, Cheddar and Chive SheetPan Pretzel Nachos
4 servings | 8 minutes
- 1 bag Pretzel Crisps
- 1/2 cup shredded cheddar
- nonstick coconut oil spray
- 2 pieces peppered bacon, cooked and crumbled
- 1/4 cup fresh chopped chives, divided
- 1/2 teaspoon poppy seeds
Heat oven to 400ºF. Spread pretzel crisps on a large baking sheet. Sprinkle with cheese, spray with coconut oil spray. Sprinkle with bacon, 2 Tbsp chives and poppy seeds. Cook for 6-8 minutes, just until cheese melts. Garnish with remaining chives. Enjoy immediately!
We’re here for healthy minimalism. The sort of simplicity that feeds body and soul.
Fed up by the Pinterest obsessive life, tired of too many undones, unable and uncapable to keep up, I decided to simplify.
Or rather, I got to the point where it was demanded of me.
I couldn’t keep eating shit that made me feel like shit.
I couldn’t keep mothering away any pain from all my people.
I couldn’t keep up with the treadmill of work-life-exercise-shop-sustain-be-do-live-fight-feel-love-adventure that seems required of us in the web world. So many tabs needing attention. So many people to follow. So many recipes with so many ingredients.
It was a recipe for adrenal fatigue, exhaustion, and distaster.
And so, I simplified.
I discovered life can be simple.
Food doesn’t have to be complex.
Skinny is a state of mind, not just the size of your jeans.
Recipes like this one drive that point home.
Simple. Healthy. Perfect.
Now you have time to throw a party, and still be a real woman, too.
No running endless errands, no expensive invitations, no frantic cleaning, no Pinteresty panic. One dirty dish.
Keep it simple.Life’s better that way.
Plain old poppers are a perfect party snack. Simple, crowd-pleasing. But fried and full of ish. You don’t need that crap in your bod.
So, I’ve gone and stripped the classic. Taken out all the nasty stuffs. Stuffed it, instead with sweet potato.
And turned it into 5-ingredient easy.
Make and bake them in about 30 minutes. Then serve as a snack, side, or party app.
These paleo poppers are perfect for:
- Party appetizers
- Mexican-inspired brnch
- Game-day eats
- Paleo potlucks
- Side dishes
- Midnight Snackage
NOTES FROM HOME
When I pulled these from the oven last night, my picky eater came sniffing around the countertop.
“What smells like enchiladas, and how soon can I eat one?”
She hovered over the dish, waiting for it to cool. I warned her about the whole jalapeno deal. “They’re spicy, chick.”
No matter, she said. Diving into the dish, she ate three. Then gave the recipe two thumbs up. The fresh jalapenos have kick, but it’s suprisingly mild once baked. The cheese masks the sweet potato thing. Which makes it easy for visual eaters to wanna try.
This version is good. Better than the original. Better for you, too.
Take that, naughty breaded-and-fried poppers. Take that.
PALEO JALAPEÑO POPPERS
1 large sweet potato
1/2 cup sharp cheddar
3 tablespoons bacon bits
4 jalapenos, seeded and halved
2 teaspoon cilantro
1. Microwave sweet potato until tender, about 10 minutes.
2. Cool, remove peel.
3. Mash with a fork in a large bowl.
4. Stir in cheddar and bacon bits.
5. Bake at 400 for 20 minutes.
6. Top with cilantro before serving.
Looking for a raw-food lunch that really, really good?
These easy little Sushi Wraps are utterly yumtown. Inspired by my sister, who one day said “I can’t stop eating nori-wrapped avocado slices”. To which I responded with a mad dash to the store, the purchase of nori and avocado with mango to boot. And a can’t-stop craving of my own.
Perfect for lunch. Perfect for detox. Perfect for those days when you feel like a fatty, but really want to eat the way skinny people should.
Amazing for those moments when you have exactly twenty-bucks to your name, and consider selling your oldest on Craigslist to find your sushi madness.
Cheap. Easy. Raw. Good.
Wrap. Roll. Enjoy.
6 nori wrappers
1 tablespoon tamari or soy sauce
1/2 avocado, sliced thin
1/2 mango, sliced thin
1 tiny cucumber, sliced thin
1. Sprinkle the wrappers with a little soy sauce.
2. Place avocado, mago, cukes, and pea shoots in the center of each wrapper.
3. Wrap and roll. Eat lunch.