‘Whole30’ Articles at Sweetnicks, Page 3

Recipe: Cracklin’ Chicken

July 6, 2015 · Narrative

A healthy, super delicious two ingredient dinner that you can get on the table in fifteen minutes? YES, a thousand times yes.

When you find yourself making the same recipe twice in less than seven days, you know it’s a winner.

This is that.

I originally discovered it in the Nom Nom Paleo cookbook some months back, and finally got around to making it. I’m not even sure why it took me so long … oh, right. Too many recipes, not enough time. But now that I have, and again a second time, it is guaranteed to be in heavy rotation.

Because two ingredients (I’m not counting spices from your cabinet) and it’s both healthy AND delicious?

Yes, please.

Bonus points for being kid-approved.

And it fits so many eating plans … Whole30, Paleo, Primal, clean eating… everything except vegetarian. Natch.

It calls for cooking the chicken thighs in ghee. Ghee is something I’ve been cooking with since I did my first round of Whole30 some months back. It’s clarified butter, which means it is butter without the dairy. You can definitely make it on your own, but, for now, I’ve just been buying it at the Indian grocery store. It’s super cheap there.

The recipe suggests buying a splatter guard, and although I hate have extra items in my kitchen, after making it twice already, I think I’m going to add one to my wish list. It’s not terrible without it, it would just save a few minutes of extra clean-up from the splatter.

Because you’re pounding the chicken so it’s very flat, which allows for even cooking, this cooks up in nothing flat. The ghee gives the skin a nice extra crispy coating. Almost like fried chicken, but not.

I cut the skin off Nick’s pieces, because he’s in a I-don’t-like-chicken-skin-phase, which was fine because it made the dogs happy.

Skin weirdness notwithstanding, it’s a meal that we all can agree on and love.

Make it; you won’t be disappointed.

*last night, I served it with Baked Cheesy Cauliflower Tots and homemade mayo. Last week, as shown in the first photo, it was a side of zucchini noodles with Parmesan

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Recipe: Butter Roasted Broccoli

June 3, 2015 · Narrative

A simple and delicious way to eat broccoli? I am so there.

Last night I crawled into bed at 8 pm, and was fast asleep by 10.

That’s when you know something is wrong.

I didn’t know it at the time, but a migraine was brewing and landed in full force this morning.

Between the five days of rain, the barometric pressure, and life, I suppose I shouldn’t have been surprised, but it’s been awhile since one has knocked me off my feet.

And here we are.

Feeling slightly less like death now, and hanging in.

So broccoli.

Like the segue way?

When it comes to broccoli, I usually roast it (the kids’ favorite) or steam it (sometimes my favorite). Occasionally I’ll get creative with it (see broccomole), or play with a more involved recipe, but roasted and steamed are my go-tos.

So I was ripe for a new easy go-to, and this Butter Roasted Broccoli is a delicious stand-in.

My favorite thing about dishes this simple?

It means you have a bit of extra time to work on a more involved main dish.

#balance

This recipe is the perfect marriage between roasted and steamed. I wouldn’t say I necessarily fooled the kids into thinking this was roasted, because it doesn’t get that full-on crispness that a more traditional roasting would, but it was close enough that they would eat it.

And so I consider that a win.

Hungry for more broccoli recipes?
These Broccoli Parmesan Fritters received a huge thumbs up from even confirmed Broccoli Haters.
This Broccoli Pie is a perfect light lunch or dinner, or even for entertaining (hello brunch!).
Broccoli Cheddar Soup is one of my favorites from Panera. Now you can make it at home.
Funny that this broccoli dish was made after I was sick. Apparently broccoli paves my road to feeling better. Especially if it’s Roasted Broccoli and Portobello Mushrooms with Soy Dressing.

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Recipe: Sweet and Spicy Sweet Potato Fritters

May 19, 2015 · Narrative

Looking for a new way to make sweet potatoes? These light and easy fritters might be just what you’re after.

Sweet potatoes are one of those things that I don’t give a lot of thought to preparing. It’s either baked and served with butter, brown sugar, and cinnamon…. Or roasted.

But how about we turn it on its ear and look at it in a completely different way?

Like a fritter?

And one that’s healthy to boot?

This is that.

And how about a healthy sweet potato fritter that takes ten minutes to make, start to finish?

I’m not sure it gets much better.

The process couldn’t be simpler, and is totally open to customization. Once you have the basic premise down … shred one potato, add an egg, and spices and pan fry … you can make many different riffs of it based on your particular tastes or cravings. To counterbalance the slightly sweet taste of the sweet potato, I stuck with smoky and spicy seasonings. Cumin and chili powder. But your add-ins are limited only to your imagination.

After a meeting last night, I wasn’t especially hungry, Maddie wanted waffles, and Nick had already eaten. So a few of these fritters, topped with a runny egg, made a perfect light and quick meal for me.

Hungry for more sweet potato recipes?
These fritters are slightly similar, but add zucchini and coconut flour to keep it this side of something different.
This Shaved Brussels Sprout and Sweet Potato Salad was another unusual twist, and delicious.
I haven’t had these Sweet Potato Fries in ages; they definitely need to come back into rotation.

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Recipe: Balsamic Grilled Flank Steak

May 12, 2015 · Narrative

‘Tis the season for grilling, and this flank steak is the perfect way to celebrate warm weather foods, and it’s quick enough that you can enjoy it even on the busiest day of your week.

Every two weeks, we have a Girl Scout meeting in the evening and the timing of it usually means take-out on the way home, or scrounging through the refrigerator for leftovers.

But tonight, I made an effort to get dinner done before we even left.

I also needed something quick and easy, healthy, and that the kids would eat.

This is that.

Well, almost that.

Delivering all the goodness of dinner cooked on the grill, this meal can be ready in thirty minutes, which includes the 15 minutes of marinating time.

That’s a movement I can get behind.

Once I started marinating the steak, I popped a tray of cherry tomatoes in the oven for roasting, and when the steak was done grilling, the tomatoes were done. The steak was then topped with the roasted tomatoes and torn pieces of fresh basil.

Super simple and super delicious.

Whether you’re following Whole30, paleo, primal, clean eating … or just an eat-all-things-grilled lifestyle, this meal works out perfectly. In half an hour, you can get a complete dinner that you can feel good about serving your family.

Which is pretty much my favorite kind of meal.

*I said this was almost the meal I was looking for, because it failed to meet the kid-friendly part of my requirements. Madeline ate enough to get by and Nick reminded me that he’s “not a fan of steak,” and proceeded to microwave his until it no longer resembled what I made. Kids.

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Recipe: Zucchini and Sweet Potato Fritters

May 7, 2015 · Narrative

Looking for a creative recipe for your vegetables? These vegetable fritters are just the thing.

I’m always looking for new ways to cook vegetables, just to keep it interesting.

And also to sometimes entice the kids into eating something they normally would shun.

This is that.

Zucchini, much like cauliflower, is a take it or leave it vegetable for me. I don’t go around craving it, so I’m always looking for new ways to keep me eating it.

Inspired by a picture I saw on Instagram, these fritters are a delicious way to stuff yourself silly with vegetables.

Without realizing that’s what you’re actually doing.

And because this recipe is so simple, think of it more like a guideline.

Which means that you can play around with the spices and add-ins without fear of messing it up. Use white potatoes. Or carrots. Or all of the above.

And that is pretty much my favorite kind of recipe.

And the best part?

You can be devouring this deliciousness in under fifteen minutes.

Which means it’s perfect for a busy weeknight, or those moments when you just don’t feel like being in the kitchen.

I topped one of mine with a runny egg, because runny eggs make everything infinitely better, and for the others, I dipped them in this buffalo aoili sauce.

Whether you do either of those options or you eat them naked, you can’t go wrong.

Hungry for more?
These kind of remind me of a favorite Jamie Oliver recipe. If you haven’t tried his Vegetable Bhajis, they are totally worth making as well.

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Recipe: Avocado Fries {Whole30}

April 27, 2015 · Narrative

Warm, creamy avocado fries that will have you thinking of avocado in a whole new way.

I am no stranger to the magical virtues that warm avocado possesses.

I first discovered how good they were on a cruise to Bermuda way back in 1996. The Ex and I discovered a little dive restaurant that served the most amazing Toasted Bacon and Avocado sandwich. So good that we smuggled a few back on the ship with us, and that fond memory has stuck with me since then.

So when I kept seeing recipes for Avocado Fries, I made a mental note to try them.

Because avocado.

But most of the recipes I saw were fried, and that’s not exactly what I was looking for.

So if you can’t find something you want, you have to do the next best thing… create it yourself.

And here we are.

The simplest recipe ever, you’ll be shoveling these babies into your mouth in less than twenty minutes.

I coated the avocado slices with coconut flour, then egg whites, then coconut flour.

Baked in the oven.

And then done.

Of course you can use regular flour too; I used coconut flour because I wanted to make these #Whole30-approved. Doing your second coating with panko will make them slightly crispier, if you’d prefer. I kind of like them this way better.

Smooth. Creamy. Warm. So buttery. Melt in your mouth. Completely guilt-free.

Pretty much a keeper.

Hungry for more avocado recipes? I’ve got you covered. It’s kind of a favorite thing in our home.
This recipe for Zucchini Noodles with Avocado Cream Sauce was a recent winner.
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And a whole Pinterest board dedicated to avocado recipes.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.
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Recipe: Zucchini Noodles with Avocado Cream Sauce

April 14, 2015 · Narrative

Light, healthy, yet perfectly filling, this recipe for Zucchini Noodles with Avocado Cream Sauce is the perfect celebration of all things Spring.

Avocado, I swear, has to be one of the most annoying produce items on the planet.

Because this happens ALL. THE. TIME.

Without fail.

Which means sometimes we have to be a little creative and find new ways to eat avocados. NOW.

I have had a recipe for avocado cream sauce pinned forever, and since all of us like avocado, I figured it was a safe bet.

Not all of us like zucchini noodles, but that’s life.

Like this recipe I shared last week, this one is super quick and perfect for a crazybusy weeknight.

It’s super light and healthy, so zero guilt involved, yet it’s filling enough to be a good meal for anyone.

Well, except those looking for red meat.

#sorrynotsorry

The creaminess of the avocado lends itself well to make a unique pasta sauce, and the zucchini noodles mean that you can have “pasta” without the carb guilt.

So this is perfect if you’re following Whole30, paleo, carb-free, or clean eating.

Or just love avocados.

Give this one a try.

I think you’ll fall in love.

Hungry for more avocado recipes?
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.

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Recipe: Garlic Lovers Shrimp Over Zucchini Noodles

April 7, 2015 · Narrative

Tender flavorful shrimp over zucchini noodles … a delicious, healthy meal that only takes twenty minutes to make.

When I was telling someone about this meal last night, I said it was easily the best meal I’ve had in the last two weeks.

And I wasn’t exaggerating.

It’s amazingness was only compounded by the fact that it took less than twenty minutes to make and it is #Whole30 compliant … and eating clean. And gluten-free. And Paleo. And … as you can see, it fits most any eating lifestyle you may be dedicating yourself to.

I had noticed the picture on Flavor God‘s Instagram feed and went to the grocery store that day for the ingredients. I hadn’t had shrimp in awhile, and was craving it, and after seeing the picture, I knew that this dish would be packed full of flavor and I needed to make it asap. I was right.

The recipe is so simple that I made it while chatting with a friend and making a separate dinner for five kids. Just cook the shrimp, set it aside, add the other ingredients in the pan and cook that and then toss it all over zucchini noodles (made with a spiralizer). If you don’t have an spiralizer, you should totally get one, but this would also be delish served over angel hair pasta if you’re not avoiding carbs.

A slight crispy coating on the shrimp, the tiny tang from the pearl onions, and just the notion that you are eating something that tastes decadent … but isn’t … this one is a keeper for sure.

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Recipe: Bacon, Egg, and Spinach “Waffles” {Whole30}

March 23, 2015 · Narrative

Thinking a little outside of the box today with a new breakfast idea … Bacon, Egg, and Spinach “Waffles.”

I don’t like waffles.

#truestory

Never have, doubt I ever will.

I think it’s a texture thing.

Nick isn’t a fan either, but Madeline likes them (syrup on the side, please), which means that she is most familiar with the Eggo version, because making homemade waffles for one … probably not happening.

If you’ve been a longtime reader, you know how particular I am about the real estate in my kitchen.

I tend not to buy many gadgets. Heck, I don’t even have a rolling pin.

So a waffle maker for just one waffle eater didn’t make sense.

But then last week I had a little brainstorm.

In the midst of trying to mix up breakfasts a bit for me.

For all of us.

What if I put eggs in a waffle maker?

Mind. blown.

And so we now have a waffle maker. (This one, to be exact)

For egg “waffles.”

And, of course, now for homemade waffles for Miss Madeline.

This isn’t so much a recipe as it is a guideline and inspiration for you to do your own thing.

Much like Joanne’s frittata, this “waffle” is a good vehicle for you to clean out your fridge of its lingering bits and pieces.

For this version, I’ve included the guidelines below.

Mix and match with whatever leftovers you want to get rid of.

Make a different one for each member of your family.

It’s like an omelet.

But not.

Quicker.

Cleaner.

Better.

*And, and it’s only “cleaner” if you estimate the right amount of eggs for your waffle maker. I didn’t the first try … and, well, that wasn’t exactly “clean.”

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Recipe: Chicken Avocado Salad {Whole 30}

March 17, 2015 · Narrative

A delicious and simple recipe that combines shredded chicken and creamy avocado to make a light and tasty lunch.

If I had to categorize the type of recipes I gravitate towards (whether they are my own creation or someone else’s recipe), I would say that they are firmly entrenched in two distinct categories: super simple and on the table in under 30 minutes or a long and slow process that could take the whole afternoon or even a week (like the homemade bacon that is currently curing in my refrigerator). This Chicken Avocado Salad recipe is definitely the former.

I am a fan of dishes I can pull together on the weekend, that will give me a week’s worth of meals.

Work smarter, not harder. And all that.

This is that.

Starting with a rotisserie chicken makes quick work of this recipe. Just break it up into bite size pieces and mix it gently with the rest of the ingredients, and you are set with a week’s worth of light lunches, or a dinner or three.

Options, you’ve got them.

So between the easy of making this salad, coupled with my love for ALL THINGS AVOCADO, I knew I would love the finished dish.

And I did. …

Recipe: Pizza Parsnip Fries

March 10, 2015 · Narrative

An unusual twist on the guilty pleasure of French fries, these Pizza Parsnip Fries will have you coming back for more. And more. And more.

Last week, I was in HomeGoods looking for new bathroom towels, and ended up in the flour and oil aisle.

As you do.

As I picked up a package of coconut flour (healthy stuff!), a woman nearby struck up a conversation. We chatted for fifteen minutes, and by the end, we had covered parsnip fries, almond flour, clean eating, and she had convinced me to make my own coconut flour.

I would say it was a pretty productive visit.

Especially since I found the aforementioned towels I went in search of.

So, parsnip fries.

I think I have only had parsnips once.

In March 2009.

The only reason I remember such a random date is because my sister-in-law was over for dinner and I remember making a tray of roasted root vegetables, including parsnips and turnips.

And then The Ex and I got separated the month after.

So that first foray into parsnips stuck.

But clearly it didn’t stick enough for me to have them again.

Yeah, I don’t know what’s wrong with me either.

But after talking with the woman in HomeGoods last week (and we didn’t even discuss how to make them), I got parsnip fries on the brain and went searching for the parsnips this weekend. I tried to find them at the farmer’s market, but the vendor said they weren’t popular enough in this area (go figure!), but luckily I scored at my favorite grocery store.

The method to making this deliciousness could not be more simple, and it is completely forgiving. Use whatever herbs and spices you like to make a version that speaks to you. I happened to use Flavor God’s Pizza seasoning, but a million other spice and/or herb combinations would be equally awesome.

Hash tag creativity.

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Roasted and Spiced Nuts

March 3, 2015 · Narrative

A healthy snack gets a flavor twist with this version of Roasted and Spiced Nuts.

Nuts have been one of my go-to snacks for as long as I can remember.

Remember the days when pistachios came in red shells?

Fun times.

Pistachios are usually my go-to (and I am immensely happy that they no longer have the red shell variety).

But I’m also a sucker for Brazil nuts. Macadamia nuts. Cashews.

Bless you.

But sometimes, you get a little bored by plain nuts and you need to add a little excitement to your snack repertoire.

I first started roasting nuts when I discovered Barefoot Contessa’s recipe ages ago.

Still a favorite to this day. I can just imagine that smell from my oven.

Amazeballs.

And once you learn the basic concept, anything goes.

Mix and match your favorite fresh herbs and spices according to what you’re craving.

Which is how I arrived at this version with cumin and chili powder.

Slightly smoking, full on flavor, and addicting in the very best possible way.

Delish, easy, and the perfect way to stave off a bit of boredom the next time you have a snack attack.

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