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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Paleo Zucchini Chips
.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!)
So, whenever I come across or create a health(ier) recipe I am all over it like flies on sugar. Bad analogy? okay, well you get the idea. My point is, I love to find my crunchy, salty and a little kick combination all wrapped in a healthy little bow. It makes me scream with joy to the point where I must share it with you in exclamations!!! You may have to sit down for this one too.
So here it goes:
PALEO ZUCCHINI CHIPS!
No, this is not a drill! This is real life here people! I have seriously created probably the best side dish, snack, binge eating food for those of you who are paleo, just want to eat healthier, or want something unique and different. It can be exhausting being this fabulous creating all these awesome recipes (just kidding!) but it is so fun though.
These zucchini chips have the perfect amount of spice, taste, crunch and health factors to balance out your snacking addition, or is that just me? My mom (yes my mommy dearest) even said she could eat a whole bag of these scrumptious little zucchini chips, so naturally we have them all the time now!
2 Medium Zucchini ( or one large one) Try to get them the same size around (or close) I grow my own so mine were huge. It might take 3 medium zucchini.
3 Tbsp Olive Oil
2-3 Tbsp of a Garlic and Herb Seasoning (low sodium or no salt if possible)
1/2 tsp Ground Cayenne Pepper (more or less depending on your taste)
1/2 tsp Ground Chipotle Pepper (more or less depending on your taste)
1/2 tsp Himalayan Sea Salt (more for topping)
Preheat oven to 425 degrees Fahrenheit.
Slice Zucchini using a mandolin or really really thin spices. Place in a gallon ziploc baggy with plive oil and toss around until coated well. Mix your spices together and pour into baggy with zucchini. Toss around until well coated. Place aluminum foil on baking sheet (easy clean up!) and spray with nonstick spray. Bake for about 15 minutes (depending on the thickness of the chips as well as how big around they are too). Mine took about 15-16 minutes. Let them get a little dark around the edges as well as inside too. They will ensure crispiness.
Let them sit on pan until they are completely cool and sprinkle a little bit of Himalayan sea salt on top. If they are not crispy you can always put them back in the oven for a couple of minutes too. Serve as a side, with some avocado ranch dipping (recipe here) or as a snack!
Place leftovers in a ziploc baggy or air tight container. As if there will be any left though…
- 2 Medium Zucchini ( or one large one) Try to get them the same size around (or close) I grow my own so mine were huge. It might take 3 medium zucchini.
- 3 Tbsp Olive Oil
- 2-3 Tbsp of a Garlic and Herb Seasoning (low sodium or no salt if possible)
- 1/2 tsp Ground Cayenne Pepper (more or less depending on your taste)
- 1/2 tsp Ground Chipotle Pepper (more or less depending on your taste)
- 1/2 tsp Himalayan Sea Salt (more for topping)
- Preheat oven to 425 degrees Fahrenheit.
- Slice Zucchini using a mandolin or really really thin spices. Place in a gallon ziploc baggy with plive oil and toss around until coated well. Mix your spices together and pour into baggy with zucchini. Toss around until well coated. Place aluminum foil on baking sheet (easy clean up!) and spray with nonstick spray. Bake for about 15 minutes (depending on the thickness of the chips as well as how big around they are too). Mine took about 15-16 minutes. Let them get a little dark around the edges as well as inside too. They will ensure crispiness. Let them sit on pan until they are completely cool and sprinkle a little bit of Himalayan sea salt on top. If they are not crispy you can always put them back in the oven for a couple of minutes too. Serve as a side, with some avocado ranch dipping (recipe here) or as a snack!
These zucchini chips can be spicy however, they are totally customizable as well. I sometimes even just do the garlic and herb seasoning and a little bit of the pink salt. It makes a great snack to pair with a ranch dip, and the dip will help cut the spiciness down too.
As some of you may know I have a garden. It is just a little square foot garden, but I have gotten so much out of it! I have already made some pasta sauce, pickles and have frozen about 7 recipes for paleo zucchini tortillas (recipe here), so I knew I had to take action with something different and the zucchini chips were an instant success.
By the way of you were wonder what a mandolin is… It is a slicer for vegetables. I have one that is easy to adjust to make thick, thin, ruffle and julienne slices as well. It is a great thing to invest in especially if these little zucchini chips are a hit in your house too! I have provided an affiliate link below for your convenience!
Mine, as you can probably tell is any chip!
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Have a great day!
Paleo Strawberry Sorbet
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 at its finest.
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. …
Avocado Deviled Eggs
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!
- 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!
FRIED PICKLES …
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.
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!
Paleo Fried Pickles
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)
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!
- 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.
- 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.
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!
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!…
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!
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.
Am I the only one who wishes that the weekend was 5 days long while the week was only 2 days?
As you all know I have been exercising everyday. I am not talking Crossfit or p90x but you 15 minutes of core workout and about 30 minutes of fast pace walking. Can I tell you how much energy have during the day? I love it! I also have been sleeping so much better at night and making sure that I eat breakfast! I have been perfecting my omelette game and that should be on the blog later in the week! Not just the usual bacon cheese and egg either! You will have to come back and see what it is all about!
This past week it has been difficult making thetime to sit down and eat with each other because we have had one thing after another. My man loves refereeing so at night he has been reffing at a local community gym all of the basketballs games from 6:30 to 8:30 various nights of the week. Between that and the church starting a fun Bethlehem Alive for the Christmas season to come! It has been a busy time and it looks like this year isn’t slowing down, but it is fun though. Oh anyways! My point was I have been trying to make these burgers for about 3 or 4 days and ever day we have been too tired to make them until one night I decided tonight is the night.
They are always a fantastic winner for dinner!…