Air Fryer Sweet Potato & Chive Chicken Meatballs

These are addictive. I’m not sure why, since they’re so simple, but they are. It’s probably the chive. So good, I’m keeping some on hand for snacking.

gluten-free, paleo, Whole30

Air Fryer Sweet Potato & Chive Chicken Meatballs

1 pound ground chicken

1 small sweet potato, peeled & rough chopped (about 2 cups when shredded)

1/4 cup chives, snipped fine

1 small shallot, peeled & rough chopped

Salt & pepper

Whack your chopped sweet potato and shallot in a food processor until the pieces look like small shreds. Mix with the ground chicken and hit with generous salt & pepper.

Preheat your air fryer to 200C/400F for 3 minutes.

When your air fryer is done heating, form the ground chicken mix into roughly ping pong ball sized meatballs and drop into the basket in a single layer, leaving a little space around each ball to breathe. I did mine in 2 rounds. Air fry 7 minutes per batch, shaking a few times during the cooking process to avoid sticking. Mine wanted to stick a bit, but with the shaking, the balls stayed together and ended up coming out just fine.

Serve with pretty much anything – I had some for a super simple ‘I’m not that hungry’ dinner with some babaganoush one night, nestled in a mess of stir-fried snow peas for lunch, and alongside some lazy af Ranch-y zucchini for another dinner. These babies are versatile. Would also be great with pasta.

Serves 4-6, depending on what you do with them

A Nice Herbed Hash Base

Yes, another hash. Don’t @ me; I’ve got a deep and abiding love for hash.

This version takes a “safer” route than I usually take to cook the potatoes to unburnt perfection. I also upped the fat content because I was working with a cast iron skillet, and I have not yet gotten the full hang of using it without stickage.

gluten-free, paleo, vegetarian, vegan, Whole30 (sub the oil for W30 or strict paleo)

A Nice Herbed Hash Base

1 lb. small potatoes (I used a mix of purple, white and red)

1/2 lb. green beans

Sun dried tomato oil (or roasted red pepper oil – or, regular oil with a bit of either mixed in would also be great)

Citrus salt (I made mine and used this recipe as a starting point. Unfortunately, I didn’t post the recipe here. Mine has cracked peppercorns, rosemary and oregano mixed in and I believe the citrus mix is lemon + orange)

2 -3 cloves garlic

4 Tbsp. mixed fresh rosemary and dill – more if you want it even herbier

Some nice finishing salt (I used Maldon flake salt)

Maybe a splash of red wine vinegar at the end to punch up the flavors and cut through the richness (I added a dash upon reheating leftovers and it was fantastic)

Chop your potatoes into 1/2 inch cubes. Parboil in a large pot of salted water about 5 minutes or until tender but not falling apart. Drain.

While the potatoes are working, tip and chop the green beans into bite sized pieces.

Heat enough oil to cover the bottom of a large pan over medium-high until shimmering.

Add the potatoes, sprinkle with your citrus seasoning, and sauté 2-3 minutes or until just beginning to get some color.

Add the green beans & some pepper and sauté an additional 3 – 5 minutes or until nicely browned.

While the hash is working, mince the garlic and chop the herbs.

Add the garlic & herbs to the pan and stir to combine. Let cook a few minutes to meld. Taste and add more seasoning if necessary.

Finish with a sprinkle of good salt and/or a splash of vinegar.

I served with some vegan cashew curry sausages for dinner the first night and with a sausage, a little leftover seared red pepper + a fried egg the second. Both ways were yum.

Serves 2 for dinner & 1 for lunch if your portions are small (at least small to me; if you’ve been following this blog for any length of time, you know I love a healthy portion)

Harvest Cauliflower Pilaf

Ok, so I’m on a harvest-theme here lately, and all the dishes that have been making me happy speak of (North American) Fall.

This dish is lighter-than-expected, makes a lovely salad for surprise company, and can be bulked up easily to feed a crowd.

It’s also fantastic topped with leftover turkey pancetta and pepitas from last week’s Fall Harvest Soup recipe.

Quick note: if your coconut flakes look like mine (shreds) and you toast your cauliflower as deeply as me (I like some burnt pieces), this dish may look like it has croutons in it. Which was giving my brain a weird disconnect that was less than pleasant. The coconut in here is actually really pleasant and gives a nice little subtly sweet nuttiness with a bit of texture.

Gluten-free, paleo, vegetarian, vegan, Whole30

Harvest Cauliflower Pilaf

1 smallish head cauliflower, cut into small bits or riced (I did small bits because with my current kitchen setup I just can’t be bothered to fully rice cauliflower)

1 apple (Granny Smith or Fuji – you want something with a bit of tartness or crispness)

2 cloves garlic, minced

Double hand full flat leaf parsley, chopped

Pomegranate seeds (I’m lazy and buy mine prepared – I used a good amount and keep adding more fresh every time I go for leftovers because they’re delightful and so very pretty. Use however much your eye wants to bring nice color to this otherwise very green dish)

3 Tbsp. coconut milk (optional)

Juice of 1 lemon

2 Tbsp. pomegranate molasses

Few generous sprays oil (I love a grape seed oil pump I’ve been using lately – it’s really cutting down on the amount of oil I feel I have to use)

Generous sprinkle black pepper

Liberal amount of salt

Generous sprinkle cayenne pepper

Generous sprinkle curry powder

Generous sprinkle cumin powder

1/2 cup slivered almonds

1/4 cup unsweet shredded or flaked coconut

Preheat your oven to 200C (400F). Prep a baking sheet with a liner, process your cauliflower into tiny bits, and spread in a single layer.

Hit with the oil, salt, pepper, cayenne, cumin, and curry). Toss and roast for 35-40 minutes or until your desired toastiness is achieved.

In the last 5 minutes (or if you forget, stir the cauliflower, flip the pan around and put back in the oven), chuck the almonds & coconut on the pan. Roast to toast 3-5 minutes, being careful to watch and make sure these delicate additions don’t burn.

When done, add to a large bowl.

Chop and toss in the apple, garlic and parsley. Add the coconut milk, lemon juice and pomegranate molasses. Toss to combine. Add enough pomegranate arils to make yourself happy.

Serve room temp or cold – either way is fantastic.

Serves 4 as a meal or a party as part of a larger spread

Roasted Carrot & Onion Salad

It was a roasted veggie kind of holiday around here. This one I initially served lukewarm with a rib roast and killer lactose-free potatoes au gratin, but I’m happy to report that it makes a killer hot hash the next day with eggs and chunks of beef. 🤤

Next time I may either not share with friends, or make more: this dish turned out really well.

gluten-free, paleo, vegetarian, vegan, Whole30

Roasted Carrot & Onion Salad

2 lbs. carrots
1 – 2 fennel bulbs
2 large red onions
Neutral oil for roasting
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pepitas
2 tsp. sweet paprika
2 tsp. smoky chili powder
2 tsp. ground coriander
1 Tbsp. lemon juice
Small hand full fresh mint, chopped
Salt & pepper

In a 200-ish C (around 425F) oven, bake your fennel & onion which you’ve sliced into thin wedges, arranged with plenty of space on a baking sheet, drizzled with oil and sprinkled with salt & pepper. Bake 25 minutes.

On a separate baking sheet, add the carrots which you’ve cut into 3-ish inch chunks, oiled & seasoned. Bake 25 minutes or until everything is well browned and almost burnt in spots.

Actually, if the onion is a bit crispy, it’s even better.

Toss the rest of the ingredients together in a large bowl to form a vinaigrette.

Add the veggies & toss again.

Serves a bunch

Orange Beet Salad

This dish made a nice light little punch of vegetable brightness for a holiday potluck.

Hence the fake picture.

I’ll insert the real and terrible pic I took after the recipe – suffice it to say, wine + taking pictures basically in the dark is not a great combo.

gluten-free, paleo, vegetarian, vegan, Whole30

Orange Beet Salad

5 roasted and de-skinned beets
1 small head roasted cauliflower (toast until deeply browned)
4 Tbsp. olive oil
1/2 c. hazelnuts
4 small oranges (not naval – something tastier)
1 shallot (about 3 T when minced)
2 Tbsp. red wine vinegar
2 tsp. pomegranate molasses
2 tsp. ground cumin
1 Tbsp. lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. fresh parsley
4 – 5 Tbsp. fresh tarragon
Salt & pepper

Add your cauliflower to a large bowl. Chop the beets and add. Peel, segment, de-seed and halve the oranges minus one half.

Squeeze that last half orange into a small bowl (about 2 Tbsp. juice). Add the lemon juice, olive oil, molasses, vinegar and spices. Chop and add the parsley. Mince and add the shallot. Add salt & pepper.

Pour over the salad and toss.

In a dry pan, toast the hazelnuts. Chop and toss on the top of the salad with the chopped tarragon.

Serves a party

Dairy-free Low Carb Beef Stroganoff

For those of you that have been reading for awhile, I bet you can take a wild guess who is out of town. 🙂

We are a split household on the subject of mushrooms – they are one of my absolute favorite foods; something I can happily eat a pound or so of by myself on the regular. DH? Not so much. He likes the taste, but the texture weirds his mouth out.

I’m also too lazy to make a good pot of butter garlic mushrooms very often, so mushrooms are a sometimes treat food — mostly the second DH goes out of town. Mushrooms, shrimp (which I had for dinner yesterday) and asparagus (which I have not yet seen in stores here).

This version has been mostly caged from a good Nerd friend (shoutout to Fonzico) on her fourth? fifth? Whole30 who raves about this recipe. I’m starting a second pass at keto, so thought it was the perfect time to try.

gluten-free, paleo, Whole30, keto

Dairy-free Low Carb Beef Stroganoff

1 lb. stew beef
1/2 head green cabbage
1 lb. sliced button mushrooms
8 ounces crimini mushrooms
1 can full-fat coconut milk
2 Tbsp. ghee
1 small onion
3 cloves garlic
1 Tbsp. tomato paste
1 Tbsp. fish sauce (check labels)
1 Tbsp. coconut aminos or worcestershire sauce (check labels)
2 c. bone broth or stock
2 Tbsp. fresh thyme + a few extra sprigs
Salt & pepper to taste (I used Himalayan pink salt)
Extra butter or ghee if you need more fat for serving

First, get your aromatics going. Mince the onion and garlic, de-stem about 2 Tbsp. thyme and chop. Add to a large pot with 2 Tbsp. ghee. Sautee on medium-low while you prep the rest of the ingredients, stirring occasionally so you don’t burn the mixture.

While your aromatics are going, cut your cabbage into ribbons, wash your mushrooms, and gather the rest of your ingredients.

When your ingredients are ready to go, add the aminos/worcestershire, tomato paste, and fish sauce to the pot. Stir to combine.

Add the whole mushrooms. Stir.

Add the beef, sliced mushrooms, coconut milk, stock or broth, cabbage and a few thyme sprigs. Stir. Kick the heat up to medium-ish, cover, and simmer 30 minutes.

Uncover and simmer 45 minutes or until the liquid is halved.

Serve up, salt as needed, and add more fat if your macros call for it.

Serves 2 for dinner + 1 for lunch

Tuna Chermoula Salad

This recipe is based off of a tuna chermoula toast I saw in a favorites of the week link roundup recently. I was struck by the simplicity of the flavors and the overall unexpectedness of encountering the humble canned tuna in presumably a party setting.

Chermoula is a really neat condiment. Popular throughout northern Africa, this sauce is made a zillion different ways and used as a meat marinade, accompaniment to fish or seafood, and dressing for vegetables. The version I’m making is seasoned to balance tuna’s meaty-but-dull nature.  I’ve seen versions that include the brininess of olives, sweeter versions including raisins, and versions that just straight up seem like chimichurri to me. If you happen to have preserved lemons on hand, they would make a fantastic swap for the lemon here. I, sadly, have run out.

gluten-free, paleo, Whole30, keto

Tuna Chermoula Salad

Your favorite canned tuna (I used a 6 ounce pouch of water packed tuna)
1/4 cup olive oil
Big hand full cilantro
Juice and zest of 1 big lemon (I had 2 small little sad lemons on hand)
1 clove garlic
1/2 inch ginger
1 tsp. sweet paprika
Big pinch red pepper flakes
1/2 tsp. cumin
Big pinch salt
Few cracks black pepper
1/2 avocado
2 cups roasted broccoli

If your broccoli isn’t already roasted, roast some broccoli florets sprinkled with salt, pepper and your favorite fat in a 400 degree (F) oven for 25 – 30 minutes). Let cool.

On to the chermoula.

Chop the cilantro, and add to a bowl. Add the lemon zest and juice, the garlic and ginger once those have been grated, the olive oil, paprika, cumin and red pepper flakes, and hit with a  big pinch og salt and pepper. Taste. Your sauce should be nice and acidic and there should be a bunch of it. Adjust as necessary for your personal salt and heat preferences.

Add the tuna and stir. Add the broccoli and stir. Chop the avocado and add last, gently stirring to combine.

Taste again and adjust seasoning if necessary.

Serves 2 for lunch

Dilled Kale Salad

This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto

Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Sun Butter Fat Bombs

Pretty much all I want in a dessert is a spoon full of peanut butter. Or almond butter. Or Sun Butter.

This fat bomb is a great way to get a nice little fat boost while not having to deal with the chocolate that always seems to get in the way of what I really want.

Note: Like my other fat bomb recipe, I slused small square silicone ice cube trays to portion. Each portion is 2 squares.

Keto, Paleo, gluten-free, vegetarian, vegan

Sun Butter Fat Bombs

1/4 cup melted cacao butter (you can use coconut butter, coconut oil or coconut manna, but will need to keep the Bombs in the freezer)

1/4 cup sunflower seed butter (or other nut butter – sugar-free is best; cashew butter may be too carb-heavy)

4 drops vanilla stevia (optional)

Sprinkle Himalayan pink salt

In a large measuring cup, melt the fat. Whisk in the butter until completely smooth. Add the stevia and stir.

Pour into the molds – you should have 11 or 12.

Freeze to solidify and then either keep in the freezer, or if you used cacao butter – you can also keep in the fridge.

Makes 5 – 12 servings depending on how much you want per serving

Keto Pecan Stuffing

I was so excited about this recipe when I saw it on Pinterest. 

This is pretty much everything I want in stuffing – with none of the cloyingly dry grossness that is the bread. 

Keto FTW!

Gluten-free, paleo, Keto, Whole30

Keto Pecan Stuffing
Based on Low Carb Pecan Stuffing by Simply So Healthy

4 ribs celery
1/2 a white onion
8 – 10 ounces pecans
Fresh sage
Fresh rosemary
1 Tbsp. fat of choice (I used bacon fat)
1 Tbsp. unsalted grass-fed butter
Himalayan salt & black pepper

Thinly slice the celery and dice the onion. Add to a large pan with the Tablespoon fat over medium heat. Sautée until the veggies are softened.
While the veggies work, mince the herbs (you’ll want 3 – 4 Tbsp. in total).

When the veggies are softened, add the herbs, pecans and butter. Sautée until the pecans are starting to burn. Hit with salt & pepper to taste.

Want to take this stuffing from delicious to ;)&(@,!?)’ delicious? Add the drippings from a turkey and cook an additional 3 – 5 minutes. This dish is great without, but with …. holy shit, this is good.

Serves 4 or so as part of a big holiday spread.