{Whole30} Baked Chicken Breasts with Dates

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. Irresistibly sweet and delicious!

Is it true that the body and mind are always in a battle, especially when it comes to food? My answer is yes. Every single time. It is also true that when on the Whole30, you will not feel that insane cravings. Looking at the mouthwatering food photos from Pinterest and Facebook doesn’t make me crave anything. However, when I smell something delicious, that is a different story.

Strangely, my hijab smells like food- something sweet. Thanks to my fabric conditioner which gives me dream of vanilla ice cream. That’s when this certain feeling kicks in. I am denying that it was a craving, so let it be not.

I always keep dates with me. This sweet tooth needs something to munch on, you know.

I eat them as is. I never tried them with anything else, even with cocoa powder or nuts to make energy bars. I came across a recipe that uses dates and chicken together. I had tender chicken breasts remaining from the 1kg I got before which was on sale. So thought – I had dates and chicken – why not try the recipe? The only thing missing was fresh rosemary. I had the dried one and I didn’t think it will make a huge difference if I skip the fresh one. To be honest, I cannot wait any longer. 

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. What do you think? For me, they were really deliciously sweet! The smell was incredible. To really feed my brain looking for something sweet, I served this with roasted sweet potatoes. Drizzled with lemon before enjoying? So perfect!

I tried serving this with cauliflower fried rice, but it was a little weird for me, so I left out the cauli rice on my next meal.

I am bringing this at Fiesta Friday #194. Thanks to Angie for having this party, along with our co-hosts this week, Petra and Vanitha.

Whole30 Baked Chicken Breasts with Dates

Ingredients

  • 2 large chicken breasts, boneless and skinless
  • ½ cup onions, sliced thinly
  • 10 dates, pitted & chopped
  • ½ tsp dried rosemary
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare aluminum foil that’s enough to wrap two large chicken breasts. You can double the aluminum foil to make sure the liquid doesn’t leak. (You can do this with baking dish, but I’d like dish to embrace the steam if you know what I mean)
  3. Add in chicken breasts. Pour in olive oil, balsamic and apple cider vinegar. Mix to coat the chicken.
  4. Add dates, onions and dried rosemary on top of each chicken.
  5. Wrap/seal the aluminum foil. Place on a baking sheet and bake for 30-35 minutes or until chicken is cooked through.
  6. Let the chicken rest before cutting and enjoying.

Source recipe: Date and Shallot Rosemary Chicken by paleOMG

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{Whole30} Fisherman’s Eggs

This dish is packed with nutrients and quick to make. It is also delicious that you’d want the whole dish to yourself. 

Fisherman's Eggs 3

What in the world are Fisherman’s Eggs??

I don’t know. I am asking you. You tell me.

I did ask my BFF Google, but it didn’t give me much answer. Sardines cooked with lots of garlic, then onions (I cooked mine a little longer so it caramelizes a bit and it was amazing), spring onions and eggs – I am in!

Fisherman's Eggs 2I love canned sardines a lot and I love eggs (even more). So having both together in one dish a win-win situation. Also, I don’t know much recipes with sardines – this is a good way to add this recipe to my never ending list. The thing was… I overcooked the eggs AGAIN. Keep up the bad work, Jhuls. Keep multi-tasking and do not focus when you cook! 

Fisherman's Eggs 1The dish is very easy to make and doesn’t require many ingredients. It was totally filling and delicious. It is so perfect with those slices of onions that have been little caramelized. It was a perfect meal to enjoy!

Fisherman's Eggs 4

I am bringing this at Fiesta Friday #193. Thanks to our Angie and to our co-hosts this week, Suzanne and Ginger.

Whole30 Fisherman's Eggs

Ingredients:

  • 2 cans of sardines in water
  • 1 cup onions, sliced
  • 2 tbsp garlic, minced
  • 2 tbsp olive oil
  • 3-4 eggs
  • 2 tbsp spring onions, sliced
  • Salt and pepper, to taste

 

Instructions:

  1. Preheat oven to 450F.
  2. In an oven proof pan over low-medium heat, add oil.
  3. Add in sliced onions and cook until caramelized (about 10 minutes). Remove ¼ of the onions and transfer to a plate.
  4. Add in garlic and cook until fragrant.
  5. Add in sardines and loosen with a fork and season with salt and pepper.
  6. Bake for 10 minutes.
  7. Remove from the oven and crack 3-4 eggs over the sardines.
  8. Place back in the oven and bake further for about 5-8 minutes, depending on the doneness of the eggs you prefer.
  9. Remove from the oven and top with spring onions.

Source recipe: Fisherman’s Eggs by Garlic Matters

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{Whole30} Baked Eggs in Smoky Sweet Potato Nests

These baked eggs in smoky sweet potato nests are so perfect that you’d want to everything in one sitting – sweet, salty and spicy. Great to make ahead of time, too. 

How many eggs are allowed to consume in a day? Some say 2 and some say 3. Some say it depends on the rest of the food you consume during the day. I say unlimited. Whaaaat?? You’ve heard (or read) me right. I don’t forbid myself from eating how many eggs I want in a day, but I also don’t eat much and by ‘much’ I mean 6 eggs in a day. When I am really starving, all I want to eat is 2 sunny-side-up eggs – make that with super crisp edges with a runny yolk! Yum! When I am super stressed about anything – the answer is the same. You may probably think I’ll have chocolate in mind, but honestly (and now you know), I’d take eggs again. So when starving strikes + super stressed about clearly anything = 4 sunny-side-up eggs in a day. Cool down! It only happens during weekends. I don’t even know how come I (sometimes) starve during weekends. I may have to reflect on that.

I love my eggs so much that I only choose recipes that are worthy to sacrifice my eggs. Meaning: I’ll choose the recipe with eggs over sunny-side-up eggs. As if I don’t reserve some in case I starve or feel stressed, ha! Also, I am reserving some space in my tummy for sunny-side-up eggs in case of emergency. But making these baked eggs in smoky sweet potato nests might have changed my mind…

Smoked paprika is my new favorite spice. Apart from curry powder, smoked paprika has a very, very special place in my heart (or tummy). I have seen so many recipes like this and they all sounded lovely. But I wanted sweet potatoes and smoked paprika together.

I used hot smoked paprika since I am saving the regular smoked, also in case of emergency. If feeding kids, you can use the regular smoked. I love how the sweet potatoes and eggs tasted with smoked paprika. These were so good that I almost finished everything in one sitting! Hmm, yeah, I may have not eaten them in one sitting, but I ate everything on the same day! Oooopppps!

Today is so fun as I am one of the co-hosts for this week’s Fiesta Friday #192.   The lovely Zeba is sharing the co-hosting duties with me. Join us and enjoy delicious food and good stories. Thanks to Angie for letting this party happen. Please visit the host and co-hosts’ blog, along with the party goers and take time to leave a nice comment on their posts. I am sure it will make everyone smile today.😊 Happy Fiesta Friday!

Whole30 Baked Eggs in Smoky Sweet Potato Nests

Ingredients:

  • 2 cups (packed) sweet potatoes, shredded
  • 2 tsp extra virgin olive oil
  • 1 tsp hot smoked paprika*
  • Salt and pepper, to taste
  • 6 medium eggs

Instructions:

  1. Preheat oven to 400 F. Prepare muffin pan and generously spray with cooking oil/olive oil spray.
  2. Place your shredded sweet potatoes on a clean kitchen towel and squeeze the liquid out. Transfer to a bowl, add olive oil, hot smoked paprika, salt and pepper.
  3. Take about ¼ – 1/3 cup of the mixture and use your fingers to press the mixture into the bottom and sides of each muffin cup to create a nest.
  4. Bake for 20-25 minutes or until nests are golden brown.
  5. Remove the pan from the oven and carefully crack an egg over each nest.
  6. Put the pan inside the oven and bake further for about 8-12 minutes or until the desired doneness of the egg is reached. Remove from the oven and season with salt and pepper.
  7. Let them stay in the muffin pan for about 10 minutes before enjoying.

Notes: 

*You can use regular smoked paprika to be kid friendly. 

You can top them with any hot sauce like Sriracha or any other topping you’d love.

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{Whole30} Cajun Chicken and Cauliflower Rice

Chicken and cauliflower rice flavored with cajun seasoning and roasted to perfection. This is one of the healthy meals I truly enjoyed during my Whole30 adventure. 

The adult human body is 50-65% water. My brother told me mine is composed of 80% green tea. I consume a lot of green tea. Let’s say an average of 1-1.5 liters everyday. Then, water. Don’t ask me – I just love the comfort I get from drinking green tea. Need something to go with a slice of cake? Green tea. Need something to drink while watching TV? I could use a cup or two. When calculating my expenses? I’ll get the whole kettle, please! I am not sure if the word is comforting or addicting.

If my body is composed of 80% green tea, maybe the 15% is for cajun seasoning (let’s call it CS). I have never met CS before. Or if did, I didn’t knew about it. When we met, it was love at first taste. It was like the goddess Aphrodite made me fall in love with CS instantly. I wanted to eat something with CS every single day. But most days, I end up with roasted potatoes. If I should describe it in one word, I would say ‘addictive‘. But I can’t eat anything cajun roasted without my harissa-tahini sauce. They are just so perfect together that they can even marry each other!

Sad to say, bottled tahini can be a bit pricey. I might break the bank when I continue with the CS and tahini marriage. So I had to give CS and tahini some space. CS has to stay, and tahini needs to leave… for now. I have to pair CS with CF (cauliflower).

I have been eating cauliflower rice for a while now, so I’ve thought of roasting CF with CS and chicken. But instead of frying the riced cauli, I roasted them together with the chicken.

The dish turned out really good – the cauli rice was so tasty given the fact the I have coated them with cajun seasoning, olive oil, ghee and garlic. The juices of the chicken also added good flavor to the cauli rice. The cauli rice and chicken were roasted to perfection.

This can be done in separate baking pans, but I have only one oven rack so I fit them in one pan (pictured above). When the cauli rice was cooked, I removed the chicken, transferred to a plate and polished off the cauli rice and moved to a serving plate. Then I returned back the chicken to the pan and again placed back into the oven to cook thoroughly.

This is one of the perfect meals I enjoyed while on the Whole30 adventure.

I am bringing these at Fiesta Friday #191. Thanks to our Angie and to our co-hosts this week, Aunt Juju and Antonia.

Whole30 Cajun Chicken and Cauliflower Rice

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp ghee
  • 1 tbsp garlic, minced
  • 2 tbsp Cajun seasoning
  • 3 cups riced cauliflower (about 4 cups florets)
  • 4 chicken pieces (preferably chicken thighs and drumsticks)
  • Parsley, for garnish

Instructions:

Prep tip: Riced cauliflower and chicken can be marinated (placed in a baking pan) overnight inside the fridge with me rest of the ingredients.

  1. Preheat the oven to 400 F.
  2. In a small bowl, combine olive oil, ghee, garlic and Cajun seasoning.
  3. In a baking pan, add in riced cauliflower. Pour in half of the oil Cajun-oil mixture and give it a good mix.
  4. Rub the other half of the oil mixture all over the chicken, adding a good pinch of salt on each chicken pieces.
  5. Place the chicken over the riced cauliflower.
  6. Bake the cauliflower rice for 25-30 minutes. After that, remove the chicken from the pan. Transfer the cooked cauliflower rice to a plate and put back the chicken pieces to the pan. Return back inside the oven and bake for further 20 minutes or until chicken is cooked through.
  7. Turn off the heat and remove the pan from the oven. Place the cauliflower rice (season with salt, if necessary) on a serving plate, top with chicken. Garnish with parsley if desired.

Notes:

Chicken and cauliflower can be placed in separate baking pans, making it easier to remove the cooked cauliflower rice. It mixed them in one baking pan so the cauliflower rice will get the juice from the chicken.

You can make a large batch and keep some in the fridge up to two days for your next meal. Keeping them in the freezer will make them last longer.

I made only a small batch and kept the half of the dish and enjoyed after 2 days.

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{Whole30} Smoky Sweet Potato Fritters with Cashew Cream

Crispy and smoky sweet potato fritters with only three ingredients, and then served with citrusy cashew cream that gives extraordinary taste to the fritters

Smoky Sweet Potato Fritters 1

Among friends and family, I love anything sweet the most. Of all the people I’ve been close to or worked with, I never met someone like me who loves sweets like I do. That changed until I met my new colleague:

*new colleague makes tea* Do you have sugar?

Me: Um, yes! *handed over the container with sugar*

*new colleague puts sugar in her mug*

Me: *very shocked* No way!! You didn’t just put 6 teaspoons of sugar in that small mug!!

*new colleague LOL* I love very sweet things!

Smoky Sweet Potato Fritters 4

That was totally crazy! Oh, wait… Does any of you consume that much of sugar in one small mug with one tea bag??

My boss knows that I love anything sweet, too. In fact, he gave me a small box of Baklavas! It was insane coz I was doing the Whole30 that time and it has only been two weeks. It was my fourth month, but I just can’t mess it up! Well, I’ve thought of taking a bite and convince myself that ‘Nah, it’s just a bite. It won’t hurt.’ I’ve fought very hard seeing that box in front of me for the whole afternoon. As soon as I arrived home, I placed the box in the fridge. And yeah, I survived the temptation. Bravo, Jhuls! Yourself is so proud of you!

Smoky Sweet Potato Fritters 2

Soooo, for a person who has a sweet tooth like me, it is kinda difficult to do the Whole30 without having anything sweet. Thanks to sweet potatoes. Aside from the lovely sweet potatoes, I love munching on cashew nuts, too.

I had sweet potatoes that have begun sprouting and I am a huge fan of sweet potatoes-smoked paprika relationship, so why not make something really good?? Add arrowroot starch and I am all set for my snack. Um, how about the ‘sauce’? I was lazy to make mayo and my ketchup is not Whole30 compliant so I had to check from my BFF Google what can I do? I came across with citrus cream and found out that it uses cashew nuts. No questions asked, no doubt – I should make it!

Smoky Sweet Potato Fritters 5

The citrus cashew cream gave a very nice taste when eaten with the sweet potato fritters. Imagine sweet and citrusy. It’s like a sweet potato lemonade. Um, is that a thing?? I had one problem which was the cashew cream not turning into a very smooth cream coz I used a regular blender. I think this is an excuse for me to get a high powered blender. What do you think?

Going back to these beauties, they are absolutely heaven! I’ve made eight from the recipe below and all went to my happy tummy!

I am bringing these at Fiesta Friday #189. Thanks to our Angie for making this amazing party possible.💐

Whole30 Smoky Sweet Potato Fritters with Cashew Cream

Ingredients:

For the cashew cream:

  • 1/2 cup raw cashew, soaked in warm water for 2 hours
  • 1/4 warm water
  • 2 tbsp coriander
  • 1 tbsp lemon juice
  • 1 tsp lime juice
  • Pinch of salt

For the sweet potato fritters:

  • 300g sweet potatoes, peeled and shredded
  • 2 tbsp arrowroot starch
  • 1 1/2 tsp smoked paprika
  • Olive oil

Instructions:

For the cashew cream:

  1. Place all ingredients in a blender and pulse until smooth.
  2. Transfer to a small container and place in the fridge until needed.

Source recipe: OnTheDF

For the sweet potato fritters:

  1. In a bowl, place all shredded sweet potatoes, arrowroot starch, and smoked paprika. Mix until combined.
  2. In a pan over medium heat, add in olive oil.
  3. Take about 1/4 or 1/3 cup of the mixture and press to bind. Fry in hot oil on both sides until cooked and crisp.
  4. Serve with cashew cream, mayo, ketchup or with your other dipping sauce.

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{Whole30} Coconut Harissa Curry Braised Chicken

Chicken thighs and butternut squash with coconut milk spiced with curry and harissa – super tasty and ohhh  so delicious!

Isn’t it upsetting that nobody from your folks eats your food expect you?? My youngest brother and two of my sisters told me that I have a weird taste buds. Does a sandwich with crispy fried chicken + strawberry jam sounds weird to you? Hmm, how about a cold/room temperature instant noodles paired with chicken nuggets that have been fried hours ago? Chocolate drink (Milo) being mixed with rice and canned corned beef?? The combos are amazing!! Why is everybody telling me that they are weird? Even my friends… whyyy?? C’mon… don’t puke now! We have different taste buds and mine is somehow really unique… Yes, that’s it!! It’s unique, not weird!

Enjoying your food alone feels upsetting, yes. It’s like you want to ask them ‘Hey, what’s wrong with my food?’ Or ‘Is there something wrong with my cooking??’ But sometimes, it’s nice having to eat them all by myself. Hey, I am not selfish. They don’t like the dish I cooked, what can I do??

At some point, you will REALLY ask yourself – ‘This is really good, how come they don’t like it?’ But again, you will come back to the answer ‘we all have different taste buds’. Am I making sense? 

This dish I am sharing now, I enjoyed it ALONE. And I don’t think it’s weird at all. And it doesn’t taste bad. Imagine chicken thighs and butternut squash with coconut milk spiced with curry and harissa. Do you NOW agree that it is super delicious?

This dish is super tasty. The smell of the dish, while I was cooking this, was all over the place and it was so tempting not to even try. I hope you are not doubting the yumminess of the dish – you know I will not share this I didn’t like the dish. Go on, make the dish and you will know that I am telling the truth! 😛

I am sharing this lovely dish at this week’s Fiesta Friday #186 with Alex @ Turks Who Eat and Colleen @ Faith, Hope, Love & Luck, our co-hosts. Also, thanks to the amazing Angie.

Whole30 Coconut Harissa Curry Braised Chicken

Ingredients:

  • Extra virgin olive oil
  • 4 chicken thighs, bone-in, skin-on
  • Salt and pepper, to taste
  • 1 tbsp garlic, minced
  • 2 cups onion, chopped
  • 1 cup butternut squash, cut into ¾ inch cubes
  • ¼ cup homemade harissa
  • 1 tsp curry powder (I used McCormick)
  • 1 ½ can coconut milk
  • 3 handfuls baby spinach

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a large pot over high heat, add in olive oil. Add in seasoned chicken thighs, skin side down. Cook 2-3 minutes each side.
  3. Lower the heat to medium. Add in in onions and cook until caramelizes (about 5-8 minutes). Add in garlic and cook for further 2 minutes.
  4. Add in chicken thighs, butternut squash, curry powder, harissa and half of the coconut milk. Simmer for about 15 minutes.
  5. Check the squash if it is cooked. If yes, add in the remaining coconut milk and let it boil.
  6. Turn off the heat. Season with salt and pepper. Add more harissa if desired. Add in baby spinach and cover until wilted.

Source recipe: Coconut Harissa Curry Braised Chicken  by Table for Two Blog

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{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

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I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

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{Whole30} Harissa Sweet Potato Fries

A very nice replacement to naughty deep-fried potatoes and this is Whole30 compliant. This has lesser oil, no flour or breadcrumbs for the coating – so this is gluten-free, too. 

I haven’t been getting enough sleep lately. I wake up in the middle of the night and it is very difficult to go back to sleep again. When I get up for work, I thought I just took a nap. Still, I don’t feel that sleepy. It’s like I’ve swallowed a bunch of energizer battery. I am not complaining – I love being hyper. But having that much of energy in the middle of the night is not good!

Do not tell me about drinking chamomile tea. I tried – it didn’t work. I tried again, it didn’t work. I even bought dried chamomile flowers – still didn’t work. Do I have to drink the whole packet of dried flowers? Hmm, I guess my body has too much energy that a cup or two of chamomile tea is not strong enough to calm me down.

I’ve stayed like that for weeks – I wanted to get up and do the laundry at 1am or iron my clothes, or even do this harissa sweet potato fries again… only if I bought a huge bag of sweet potatoes.  I would have enjoyed this all by myself. But with that very lovely smell coming from this – I don’t think so. The neighbors might ring the bell, too. 😀

This sweet potato fries is flavored with harissa and contains less oil. The coating doesn’t include oil except the oil that comes from harissa. I’ve used the harissa I’ve made and it was irresistibly good!

I served this with harissa-tahini sauce and it was crazy good! I have also tried with homemade harissa and wow – also really good! I haven’t tried the store-bought harissa, but I guess it would do just fine. I am sure this would be great with mayonnaise and ketchup, too. 😉

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Harissa Sweet Potato Fries

Ingredients:

  • 1 large sweet potato
  • 4 tsp harissa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper greased with little olive oil.
  2. Scrub the sweet potatoes and wash thoroughly. Slice into fries and place in a bowl or ziplock bag.
  3. Add in harissa, garlic powder, onion powder, salt and pepper. Mix to coat the sweet potatoes.
  4. Place in the prepared baking pan, making sure to put them in a single layer, not crowded.
  5. Bake for 20-25 minutes or until cooked and tender.
  6. Serve immediately with harissa-tahini sauce, mayonnaise, ketchup or harissa.

Source recipe: Harissa Sweet Potato Fries by Wall Flower Kitchen

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