Ever since being on vacation and missing my kitchen more than a normal person should, I have been needing to make a crock pot dish. Something about the crock pot makes me feel homey.
This super easy recipe has so much going for it. It has very few ingredients which of course warms my heart, paleo, protein dish, low-carb, and low calorie.
I made this and topped roasted brussel sprouts and added a slice of avocado and a squirt of lime over the top. Perfecto. I reheated the leftovers and had it in butter lettuce cups topped with a slice of avocado for a light lunch too.
I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama frieswhich totally satisfy my french fry craving.
Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.
I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.com. I used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.
When you compare jicama to potatoes, you can see why I love jicama so much.
Calories per 100g: Jicama has 38, Potato has 77
Carbs: Jicama has 9 compared to potatoes 17
Fiber: Jicama has 4.9 compared to potatoes 2.2
It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.
Seasoned Jicama Hash with Onions and Bell Pepper - Paleo, Gluten-Free, Vegan
I’m sure you are trying to wrap your head around the idea of red and orange bell peppers being candy. They aren’t EXACTLY candy but they are very candy-like.
Only 2 ingredients, sweet, crunchy, healthy, full of nutrients, paleo and gluten-free. Holla!
I use red and orange bell peppers because they are naturally sweeter than the green ones. I hardly ever eat the green ones, I just prefer the flavor of the red, yellow or orange peppers better.
Once again I used my most favorite of all kitchen appliances, my trusty dehydrator. I love this thing. I not only like it because I can make all natural snacks like my dried citrus slices, but if you are a “prepper” in any capacity, the opportunity to dry and store food is there too.
This tasty snack is not only easy but is:
High in vitamin C and vitamin A
Contains a significant amount of vitamin B6
Good source of fiber
Good source of lycopene (has been shown to lower risk of certain cancers)
Contain lutein (a phytonutrient that has been proven to have a protective benefit against macular degeneration)
Those are pretty impressive stats for a simple snack. That’s the way good food should be.
Because dehydrating is done at such a low temperature, the foods dried retain most of their nutrients whereas food heated at high temperatures tend to lose a lot of nutrients.
Such a simple recipe packed with nutritional value. I can easily eat 2 bell peppers in one snacking episode. That’s a lot of nutrition in a crunchy sweet treat. Now that’s MY kind of snack.
I only had 2 bell peppers to use but my dehydrator could have easily dried 6 which would have given me a lot more snack inventory. You can adjust the recipe very easily to make as much as you would like.
If you have a lot of little hands in the house, make as many as you can because they are addicting and they will go fast.
Wash bell peppers and slice into strips about ⅓ to ¼ inch.
Place sliced peppers in a dish and pour maple syrup over it. Massage syrup into pepper strips.
Cover and marinate in fridge for a couple of hours.
Place strips on dehydrator trays without them touching each other and set temperature to 125 degrees for 24 hours.
Check on them after about 20 hours by taking one out and letting it cool to see how dry it is. They should be crunchy and brittle, enough that someone else can hear it when you eat it. If they are not dried enough, the moisture trapped inside can go rancid so you want to make sure they are good and dried.
If they aren't all the way dried, continue drying for as long as necessary. Mine took the whole 24 hours.