Tag Archives: Cayenne pepper

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich. Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • Optional: ½ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Sweet Potato and Carrot Turkey Chili

Sweet Potato and Carrot Turkey Chili

*Vegan Optional*

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.

The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!

You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.

Sweet Potato and Carrot Turkey Chili
 
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Author:
Recipe type: Paleo, Gluten Free, Vegan optional
Serves: 12 servings
Ingredients
  • 2 pounds organic ground turkey
  • 4 large organic carrots, peeled and chopped small
  • 2 large organic sweet potatoes, peeled and cubed (about 1 inch cubes)
  • 1 large organic yellow onion diced (about 1½ cups)
  • 2 cans organic tomato sauce
  • 2 cans organic dark red kidney beans (drained and rinsed)
  • 1 can organic black beans (drained and rinsed)
  • 1 can fire roasted diced tomatoes (do not drain)
  • 4 tsp chili powder
  • 1 tsp dried mustard
  • ½ tsp cayenne pepper
  • ½ tsp dried basil
  • ½ tsp black pepper
  • **Optional: 1 large jalapeno diced (include seeds for more heat, exclude for less heat)**
Instructions
  1. Heat olive oil over medium heat in a large skillet.
  2. Add onion and saute until onion is translucent (about 5 minutes)
  3. Add turkey to the pan and continue cooking until turkey is mostly cooked. It will continue cooking in the slow cooker.
  4. Combine cooked turkey/onion mixture and all other ingredients in a 6 quart (or larger) slow cooker, stir everything until combined.
  5. Cook on low for 8-10 hours or high for 4-5 hours.
  6. When the sweet potatoes are soft, it's done.

 

Baked Spicy Jicama Fries – Better Than French Fries

Baked Spicy Jicama Fries –  Better Than French Fries

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

What the mutha-love is JICAMA? Pronounced “HEE-kah-ma”.  Apparently I have been blind to this vegetable. Here is few jicama facts I learned:

  • Technically a legume, grows on vines
  • Texture resembles potato, turnips and water chestnuts
  • Low in calories and carbs
  • Great for diabetic menus because it ranks low on the glycemic index
  • Lots of fiber. Not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugar the way potatoes do.
  • Promotes good bacteria in the gut
  • Excellent source of vitamin C
  • Healthy amounts of potassium
  • Contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
  • When purchasing, choose one that is firm with no soft spots or splits.
  • The skin is not edible so use a knife to cut away the skin and the tough fibrous outer layer.

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Ok now that we know the A – Z ‘s of jicama we can get down to the most important piece of information – no-guilt fries and I can use my beloved ketchup!

I HEART KETCHUP SOOOO MUCH

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Eating healthy can have it’s sacrifices but there ARE alternatives. Use jicama instead of potatoes and you have healthy french fries. And a reason to use that red sweet nectar called ketchup 🙂

You can use whatever spice suits your taste too. I love a seasoned fry with heat but you could try lime juice and paprika OR a little salt and pepper OR even try some cinnamon and coconut palm sugar and use organic maple syrup as your condiment for dipping. Just coat your “fries” in melted coconut oil first so that your flavoring sticks.

Baked Spicy Jicama Fries - Better Than French Fries
 
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Author:
Recipe type: Paleo, Vegan, Gluten-Free
Serves: 4
Ingredients
  • 1 medium jicama, peeled and sliced into "fries"
  • 2 tablespoon coconut oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, pour melted coconut oil over the sliced jicama fries. With your hands, massage coconut oil into each fry.
  3. In a small bowl, combine salt, pepper, cayenne, onion powder and paprika. Stir to combine.
  4. Toss spices over fries evenly.
  5. Place fries on baking sheet (line with parchment paper or use a non-stick mat).
  6. Bake for 30 - 35 minutes.
  7. Get out your ketchup and eat fries!

 

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Paleo Sweet and Spicy Cashews

Paleo Sweet and Spicy Cashews

I think one of my favorite flavor combinations has to be sweet and spicy. I love to snack on nuts but sometimes they can get a little boring. I bought a bag of cashews at Whole Foods recently and was just waiting for the perfect recipe.

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

In my search I stumbled on this recipe from PaleOMG. I tweaked the recipe slightly and they turned out perfect.

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

These are a quick snack to whip up for a party or even to give as a gift.

Warning: these are slightly addictive

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

Paleo Sweet and Spicy Cashews
 
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Author:
Recipe type: Paleo, Vegetarian
Ingredients
  • 2 cups raw cashews
  • ¼ cup raw honey
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 teaspoons coconut oil, melted
  • 2 tablespoons coconut palm sugar
  • ⅛ teaspoon cayenne pepper (this is in addition to the previous ¼ teaspoon)
  • 2 pinches of salt
  • **Optional: 2 teaspoons chia seeds**
Instructions
  1. Preheat oven to 350
  2. Line a baking sheet with parchment paper
  3. In a large bowl combine melted coconut oil, raw honey, ¼ tsp cayenne and a pinch of salt
  4. Add cashews to the mixture and combine well
  5. Pour entire mixture onto parchment lined baking sheet
  6. In a small bowl combine coconut palm sugar, ⅛ tsp cayenne, pinch of salt and chia seeds if using
  7. Sprinkle mixture over cashews
  8. Bake for a total of 15 minutes, tossing every 5 minutes
  9. Let nuts cool completely
  10. Break nuts apart and serve

 

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Easy Slow Cooker Paleo Chicken

It’s Sunday again and in our house that means we don’t leave the house and we do whatever makes us happy. If that means taking a nap on the couch at 1pm or working on that quilt that’s been under construction for the past 10 years, that’s what we do.  Whatever makes us happy.  But more times than not that includes a good slow cooker recipe.

Easy Slow Cooker Paleo Chicken

This recipe adds to my happiness for several reasons.

  • It’s Paleo
  • It’s SUPER easy
  • Using the slow cooker on Sundays makes me feel very “wife-ish”
  • There will be leftovers because it’s just the hubby and I
  • I know exactly what’s in it
  • I have time for a nap if I want
  • I don’t have to worry about burning anything

BEFORE

Easy Paleo Slow Cooker Chicken Crock Pot protein whole food onion

AFTER

Easy Paleo Slow Cooker Chicken Crock Pot protein whole food onion

Easy Slow Cooker Paleo Chicken
 
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This is hands down the easiest paleo chicken recipe. A whole chicken, spices and a slow cooker is all you need.
Author:
Recipe type: Paleo
Serves: 4
Ingredients
  • **Use organics whenever possible**
  • 1 whole chicken (4 - 6 pounds)
  • 1 tbsp cumin
  • 2 tbsp dried onion flakes
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 2 tsp salt
  • ½ tsp thyme
  • 1 cup chopped onion
Instructions
  1. In a small bowl combine all spices
  2. Wash chicken and remove giblets
  3. Place chicken into slow cook and rub spices onto chicken, really rub it in
  4. Top with chopped onion
  5. As the chicken cooks it will release it's own natural juices so there is no need to add any extra liquid
  6. Set slow cooker on low for 5 hours. After 5 hours check temperature of chicken with a meat thermometer. It should be at least 165 degrees. Mine was 170 after 5 hours and the meat fell off the bone
  7. After 3 hours, baste the chicken with the juices that are at the bottom of the slow cooker. (If you aren't home while it's cooking, don't worry because I did not baste mine and it was still fall off the bone tender)

 

 

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