Gluten Free with a side of Paleo for the everyday kitchen.
Snacks! The bane of my existence! What gets me into trouble almost everyday because lets be honest who doesn’t eat when they get bored every now and again? (Some more than others) Insert these sweet potato chips because they are so flipping delicious that I could cry! …
You want to be healthy, really really healthy, but you also want something that tastes absolutely amazing… Probably the hardest part about dieting, staying healthy or not eating junk is that it doesn’t always taste good. I said almost for a reason because a lot them can taste awesome! Like this asparagus and avocado salad that is so easy to make! …
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.You love crunch. You love saltiness. And you love a little hint of spice. BUT….. you are trying to stay fit, healthy and in shape. Probably my biggest problem ever!!! It can be so hard to do all three of those things and still eat at the same time. (Seriously, a challenge for me!) …
You scream for ice cream??? Okay, well maybe strawberry sorbet but hey who is keeping track? We have had so much luck here with strawberry season (Yes, sadly it is over here), but I was able to freeze/can/eat a heaping ton (That is a real unit of measure in my head). And every year I am just excited to come up with new recipes much like this one!
I have been inspired to do this paleo strawberry sorbet by a lot of bloggers. I mean a ton! I have seen so much ice cream here in the last week that I had to come up with my own! Of course in my mind it had to be some what healthy. I know it is dessert but we have to be a little bit conscious about what we eat right? …
Zucchini is probably one of the most versatile vegetables ever. It has a great taste but can easily take on any flavor that it is paired with. You can easily make it into noodles for a spaghetti, a pizza crust, a wrap or even these awesome zucchini fritters. …
Are you a person who is excited to go to a party and the first thing you pick up is a deviled egg. In fact, you could probably just eat deviled eggs for dinner or lunch and be just fine.
No? Just me? I certainly hope not!
Well if you are that person than I will be right next to you splitting the plate as everyone else looks on. I am perfectly okay with that. However, when I eat them I can feel myself gaining the weight and I thought to myself I need to make it just a tiny bit healthier for those of us that are okay with eating a plate full. Trust me you will not be disappointed in these avocado deviled eggs.
Another thing I love is avocado. I feel as though I could add it to just about anything and it will magically make it taste amazing. Probably not everything but I would eat it on just about everything. So my mind went crazy the other day when I thought about making these gorgeous little avocado deviled eggs. I probably could eat a tub of the filling and forget about egg white. Probably… no, I definitely could.
6 hard boiled eggs
1 Haas Avocado
3 Tbsp Paleo Mayo (recipe can be found here)
1 tsp Smoked Paprika Divided
1/2 tsp No Salt seasoning (like Mrs. Dash)
Pinch of ground mustard
1 tsp of Olive oil
1/2 tsp Lime juice
Slice eggs in half and place the yellow parts into a food processor and set egg whites aside. Wash and scoop avocado out of skin and place in processor. Add in your mayo, lime juice, olive oil and spices (1/2 tsp of paprika) and process until smooth. Take a ziploc bag or an icing bag. Take a spatula and spoon into bag. Snip corner and squeeze into your egg white. Sprinkle paprika on top and serve!
I could eat on these avocado deviled eggs all day!
This particular recipe is paleo but you can use regular old mayo instead if that is what you have on hand. The avocado adds an earthy flavor to the eggs as well as giving them a creamier filling. The olive oil just keeps the filling fluid so that it stays more together instead of drying up. The lime juice keeps the avocado from spoiling too quickly and they will last longer. They will keep up to 2 days in the fridge (FYI they do not last that long in my house… :-))
Excuse me while I eat them all!
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Have a blessed week!
Deliciously,
Gabby
Probably my absolute favorite thing to eat in the world! FRIED PICKLES!
He loves them spicy, but you love with just a little kick. This is the conversation that my guy and I have when we are talking about the best fried pickles we have had. I hate when they are too spicy that I cannot even taste the pickle or anything else because the spice is too overwhelming.
Yes, we do have conversations about food. Quite often, in fact, you would think that is just about all we talk about! Like, what should we have for dinner? Or what is for dinner on such and such day? However, there is always one thing that we can agree on; no matter the taste we love pickles. Not sweet pickles but just plain dill pickles. Why? Because they are probably the best thing ever!
I love the fact that they are so healthy and he loves that they taste amazing!
I tried my hand at making pickles last year for the first time because we were part of a weekly CSA(community support agriculture) Box. We got a ton of pickling cucumbers! I mean a TON! Enough to make 4 batches of pickles. These pickles are amazing! One thing is for sure if for some reason we cannot afford food we will still have pickles because there was so much!
It was one of the easiest things I had done too! I used a packet for 24 hour pickles and canned them and they were definitely better than store bought pickles. Not to knock anyone who does the 10 day or 30 day pickles but these were so good.
Anyways…
Him and I decided that we should make fried pickles. We wanted them to be healthy (some what), but not spicy (okay, I didn’t). Then this amazing recipe was born!
2 cups Dill pickles chips (or 1 pint)
1/2 cup Almond flour (or regular flour)
1 tsp granulated Garlic
1/2 tsp Smoked Paprika
1/4 tsp cayenne pepper
pinch of salt and pepper to taste
1/4 cup Almond Milk (or regular milk)
1 egg
coconut oil for fried in a pan
Place about 6 cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. It will of course depend on the pan you are frying in. The pickles must be able to freely “float” to ensure an even coating.
While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles. Serve hot with some ranch dip like this one – Paleo Ranch Dressing. This is paleo but if you are not paleo use whatever you choose! I put a tiny bit of hot sauce in the dressing so give it a little extra kick!
We love to make these as appetizers for when people come over. They also make a great light dinner in case you just want them, which I am not going to judge because it has happened a time or two.
These fried pickles have settled the debate between too spicy and too bland when it comes to fried pickles in this house. However, when it comes to chicken wings it is a whole other story! 😀 Although, if you want them spicier add a little pinch more of cayenne pepper! Just make sure that to let smell full you! The cayenne pepper is pretty strong!
I hope you have a great week! Enjoy!
Deliciously,
Gabby
Certainly, Spring is coming in with full force sunshine and warmer weather and I couldn’t be happier! With this glorious weather we have been having in the foothills of North Carolina I have been craving fresh foods! In fact, this avocado pico de gallo is all fresh and so ready to have outdoor parties with you this spring and summer!
My family is all about outdoor living. We used to live in Florida where it was all outdoors all year. Well, the summer so dang hot we couldn’t stand it without some form of air conditioning running. Now that we have moved to North Carolina we are outside most of the day in the spring and summer. We turn the A/C on at night to sleep cool, but for the most part it stays off. What is the point of having it on if you are just going to be chilling in the pool with an ice cold beverage of choice? Seriously, this sounds like a dream!…
Hi all! 
Hump Day means a new recipe right? YES!
The story behind this one is great!
I have recently took on the undertaking of becoming more healthier. You know the new year new me stuff. Well anyways, I have been mostly compliant with gluten free and I am trying to be more conscious of what I am eating meaning less processed and more fresh! I have been dabbling in the Paleo diet just a hair.
OH MY GOSH!!!!!!!!
Have I found the best Paleo (and probably the easiest!) recipe thus far in my crazy adventure! Avocado Ranch Dressing is by far “The Bomb” and totally tasty. I love dipping my veggies in it as well as slathering it on my burgers and dipping my sweet potato fries in this delicious dip. I even got my other half (He hates avocado) to eat some of it! I know I am brilliant, but I felt completely accomplished by this huge feat!
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Hi All! 
Happy FriYAY!
I hate wishing days away but sometimes it is good to breathe in the fact that it is Friday!
This week I am in the heart of the SNOW! Yes We are suppose to get anywhere from 10-12 inches until tomorrow! Any soup suggestions because I might not be able to dig my way out!
Today recipe is all about BREAKFAST! I LOVE breakfast! When I was a kid I hated it! When we would eat out in the morning I would honestly ask for french fries as my breakfast. I know so healthy. When college hit though me and breakfast burritos had a serious love affair. Now, I probably would take breakfast in the morning, noon or at night!
Avocado and eggs are probably my favorite combination and even a little bit of hot sauce too! I love the fresh taste that the avocado brings to the eggs and how green they taste too!
Here recently, I have been practicing my omelette making skills. Most of the time they end up in a mess that is not perfectly round or one side is black while the other is brown ever so neatly. However, here in the last few weeks I have been making the most perfect omelettes to the point that I have to pat myself on the back! Thus the Avocado Omelette was born with bacon and tomatoes.
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