appetizer Archives -

Veggie Christmas Tree (How To VIDEO)

on December 11, 2016March 11, 2021 By Kelley 1 Comment

This adorable Veggie Christmas Tree makes the perfect centerpiece, and doubles as a healthy appetizer for your holiday meal! It’s super easy to make, and the kids will love to help create this festive veggie-art. It will surely impress your guests!

Can you believe Christmas is almost here!? It’s just a few short weeks away and there is always so much to be done. Have you gotten your Christmas shopping done this year? I haven’t even begun. Ugh, it makes me anxious just thinking about it.

I recently moved, and the first thing I did when I unpacked was get out my Christmas decorations. There is something about dressing up the house for Christmas that makes me so joyful. Do you guys feel the same way? Today while I was making this Veggie Christmas Tree I put a pot of potpourri on the stove top and had the Holiday Log Music Special playing nonstop to get that Christmas Spirit up and running.

If you want a few easy peasy Holiday Decor Hacks (with stuff you already have around the house) check out this post I did last year: EASY HOLIDAY DIY DECOR!

My love for all things Christmas goes way back to when I was a little girl. My mom was the ultimate Christmas elf. She decorated Every. Square. Inch. of our home. It was pure awesomeness!

We had multiple Christmas trees, the banisters where dripping with garland and lights, the chandeliers held beautiful springs of spruce and holly, and even the toilet was adorned with Christmas decor! It was a Christmas wonderland, second only to the North Pole.

By the time Christmas arrives and you’ve (hopefully) finished your decorating, and shopping, and wrapping, and shipping, AND cookie making (and eating ;)), and so on, you’re exhausted, right? But if your hosting the holiday festivities this year you’re going to have to rally after pulling that all night gift wrapping extravaganza, and cook an elaborate holiday fest, right?

Well, don’t worry, I have got you covered! The super cute Veggie Christmas Tree only takes a few minutes to make (the kids can have fun putting it together), and it looks amazing. Added bonus, it’s a tasty and healthy alternative to other popular holiday appetizers.

Enjoy! Happy Holidays!

Veggie Christmas Tree

1 styrofoam cone ((I got mine from Michaels))
2 packages toothpicks
2 green peppers
1 bag snap peas
1 head broccoli
1 yellow pepper ((star))
1 red pepper ((garland))
1 package cherry tomatoes ((ornaments))

Cut your green pepper in long triangles to form the lower branches of the tree.
Cut the broccoli into individual pieces.
Use a cookie cutter to make a star from the yellow pepper.
Carefully use a pairing knife to make garland from the red pepper, cutting a spiral.
Next, use the toothpicks to make your tree. Place the green pepper branches on the bottom, then the snap peas, and then the broccoli.
Insert the cherry tomatoes, top with the yellow pepper star and wrap with red pepper garland.
Serve with your favorite dip! Enjoy!

Zucchini & Kale Fritters

on August 11, 2016December 22, 2020 By Kelley 2 Comments

These tasty little fritters are packed full of nutrients and make the perfect healthy snack or meal! They are easy-peasy to make and only require a few simple ingredients. They also happen to be grain-free, gluten-free, and paleo!

So I have been trying to figure out ways to get more veggies into my family’s diet. We usually chomp on broccoli and salad, but after a while the same-old-stuff gets, well, boring. My husband is a picky eater and my 1 year old takes after my husband. Which means I have my work cut out for me! lol. They both will like something one day, and then I’ll make it again, and suddenly it’s rejected. And I thought I was a good cook?!

I don’t actually think it has much to do with my cooking, but just the fact that they get sick of the same old stuff. They say a toddler’s taste buds are always changing, so its pretty much like trying to hit a whac-a-mole. lol.

In addition to trying new veggie-ful recipes I always am looking for new and exciting ways to eat zucchini. It seems I am always left with too much zucchini at some point in the summer. Has this ever happened to you? Last year my CSA gave me so much zucchini I thought they should be paying ME to take it off their hands. I mean, geez, how much zucchini can one gal eat!?

I even have tried to sneak zucchini into Cricket’s homemade dog chow. I really have to chop it up small and sneak it in there. If my game face is good, she’ll eat some, but once she senses I’m up to something she steps away from her bowl and pouts! Then I have to manually pick it out (every single little piece!) for her to even CONSIDER eating her meal. Oh, Cricket!

So, if you have left over zucchini, you should make these fritters instead of trying to feed it to your pup! These fritters are super simple to make and are very very tasty. I make mine HEAVY on the veggies, so you need to make sure you ring out your shredded zucchini to remove the excess moisture.

My lo has been eating these fritters for 2 weeks straight, making it a world record in our household. In fact, his other favorite, mango, only lasted a few days… Now what to do with all those mango pouches I stocked up on…?

Well, I know what I’ll be cooking up tonight- Zucchini & Kale Fritters! You should do the same 🙂

Zucchini & Kale Fritters

1 1/2 cup zucchini (2-3 medium zucchinis, grated)
1 cup of kale (finely chopped)
2 eggs (pasture-rasied preferably)
1/4 cup + 2 tablespoons almond flour (I suggest Wellbee’s)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons of avocado oil for pan (or oil of choice, ghee, etc)

Sriracha Sour Cream:

1/2 cup raw cashews
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon sriracha (or more to taste)
optional: 2-3 tablespoons green onion (chopped)

To make the cashew sour cream soak your cashews in hot water for 15 minutes, then drain.
Add the soaked cashews, along with the apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it’s too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.
Scrape the sour cream out into a bowl and set in the fridge until serving.
Grate your zucchinis and place the shreds in a colander. If you wish you can sprinkle the shreds with a bit of salt to get them to release more water.
Let the zucchini shreds sit more a few minutes, then place them into a clean dish cloth and squeeze out all the excess water.
Place the dry zucchini in a bowl, and add the chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine.
Heat the oil in a skillet over medium high heat.
Place about 2 tablespoons of batter (it will be thick with all the veggies so you can form the fritters with your hands) into the hot pan.
Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the additional fritters.
Serve with sriracha sour cream and chopped green onion, enjoy!

Super Bowl Round-Up: 24 Grain-Free Recipes!

on January 31, 2016March 11, 2021 By Kelley

The Super Bowl is almost here! Who are you rooting for? Since the Patriots didn’t make it I need to choose a surrogate team for the big game. I think I’m going to go with the Broncos simply because Manning is 39, and is still kicking butt. I think that’s pretty impressive, don’t you? It makes me feel young to know that there are still professional athletes that are older than me! Haha.

You know what helps keep you looking youthful and feeling youthful inside and out? A healthy diet! I used to use special occasions and holidays as excuses to go wild and eat what ever the heck I wanted. Sometimes I would eat super light all day just so I could indulge at the Super Bowl party, birthday celebration, or holiday feast. I know some of you out there can relate to that story, am I right?! Now that I have discovered a healthy recipe alternative for all my “dirty” favorite foods I can “have my paleo cake, and eat it too!” There is no missing out on any of my game-day favorites, and I feel great post-game because these recipes are clean, grain-free, and good for you.

For the Super Bowl parties, we usually have a large spread of savory junk foods like nachos, wings, and chips & dip. Here is some of my favorite grain-free and/or paleo recipes that will MAKE your Super Bowl! You’ll be able to indulge and feel good about what you’re putting in your body- now that’s a true WIN!

MEXICAN STUFFED AVOCADO from Emilie Eats

MANGO AVOCADO SALAD by Strawmary Smith

SPICY SPIRALIZED SWEET POTATO FRIES from Strength and Sunshine

PROSCIUTTO WRAPPED ASPARAGUS by Culinary Hill

THE ULTIMATE NACHOS by Kelley and Cricket

AVOCADO CORN SALSA from Served from Scratch

CRISPY CASSAVA FRIES by That Girl Cooks Healthy

SPICY MANGO CHICKEN WINGS from Two Purple Figs

CRACKLIN’ BACON by Kelley and Cricket

CAULIFLOWER TOTS from Sweet as Honey

BAKED “BACON” SHITAKE MUSHROOMS from Brazilian Flair in the US

SPICY SRIRACHA MEATBALLS by Kelley and Cricket

SPICED SWEET POTATO FRIES from Natural Girl Modern World

BEEF POTATO BITES by Goodie Godmother

TURKISH MEZE PLATTER by Compass and Fork

BACON WRAPPED APRICOTS from Delicious Meets Healthy

SWEET AND SPICY PINEAPPLE SALSA by Culinary Hill

7 LAYER SWEET POTATO BEAN DIP by Luci’s Morsels

CRIPSY LEMON CHICKEN WINGS by Dinner at the Zoo

BLACK BEAN SALSA WRAPS by Gluten-Fee Foodsmith

CARAMELIZED ONION SAGE DIP by She Eats

RAW ZUCCHINI BACON from Healthy Helper

KICKED UP GUACAMOLE from Everyday Sarah Jane

SWEET & SALTY WINGS by Kelley and Cricket

MANGO SALSA with AVOCADO, CILANTRO and LIME from The Rising Spoon

SPICY 5 MINUTE ALMONDS by Cook. Craft. Love.

Oops that’s actually 26 recipes!

Sweet & Salty Wings

on January 10, 2016March 11, 2021 By Kelley 2 Comments

These sweet and salty wings are super crispy- you’ll never know they are not fried! They have the perfect flavor combination of subtle sweetness and savory saltiness that will entice your taste buds!

There was a wings only restaurant in the town I grew up that served over 100 flavors of wings- can you believe that? Yes- it was pretty amazing! They even gave you free wings on your birthday, how many would depend on your age…This is possibly the ONLY GOOD thing about getting older! haha

I have tried many wing flavors, even some strange ones like Fire and Ice (which is ranch, horseradish and hot sauce!), but my all time favorite is salt and malt. As a kid I was addicted to salt and vinegar potato chips and would dip french fries in malt vinegar. I love pickles too! I guess I just really like the taste of vinegar.

Don’t worry these wings will not make your mouth pucker with overwhelming vinegar taste. They have a hint of vinegar, balanced with a blend of spices and a hint of sweetness. Just to convince you that everyone will love these, I did a taste test with Cricket. I offered her a plain chicken wing (don’t worry, I deboned it for her), as well as a piece of chicken with my sweet salt and malt seasoning. Cricket went to the sweet and salty one first and scarfed it down! Then she ate the plain one… I know what you’re thinking- maybe it’s not a fair test, and you are right if you are thinking she’d eat pretty much anything resembling and smelling like chicken!

Nagi, from RecipeTin Eats, has a great method of baking the wings to get them extra crispy, just like they had been deep fried. I used her method and they turned out great! Much of the fat cooks off the wings, so they are healthier, but you’ll never know!

Everyone going to LOVE these!

Sweet & Salty Wings

These sweet and salty wings (think kettle corn!) are super crispy- you’ll never know they are not fried!

4 lbs of all natural chicken wings
2 tablespoons of baking POWDER (not soda)
¾ teaspoon Himalayan or sea salt
2 tablespoons maple syrup
3 tablespoons malt vinegar (or apple cider vinegar)
Dry Spice Mix:
2 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons Himalayan or sea salt
1 teaspoon black pepper

Preheat oven to 250 degrees F and place one rack in the lower-middle portion of the oven, and another rack in the upper-middle position.
Line a cookie sheet with foil and place a wire rack on top (the kind you use to cool baked goods).
Pat the wings dry (make sure you cut them at the joint if they aren’t cut already).
Place the wings in a large ziploc, add the baking POWDER and ¾ teaspoon of salt and shake vigorously so they are evenly coated.
Line the wings up on the wire rack (which is on the cookie sheet) and place them in the oven at 250 degrees F on the bottom-middle rack.
Meanwhile mix the dry spices in a medium bowl, and mix the maple syrup and malt vinegar in a separate large bowl.
After the 30 minutes is up turn the oven temperature up to 425 degrees F, and move the wings to the upper-middle rack position.
Bake the wings for another 40 minutes, and flip them halfway through to make sure both sides get crispy.
Remove the wings from the oven, and toss them in the maple syrup-malt vinegar mixture, then toss in the spice mix.

Smoked Salmon & Creme Fraise on Yuca Crisps {Grain-Free, Gluten-Free, Dairy-Free and Paleo}

on December 29, 2015April 2, 2021 By Kelley

These snackable smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉

Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.

Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!

Caption: “SQUIRREL?? WHERE!?”

Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!

Smoked Salmon Bites w/ Creme Fraise on Crisps {Grain-Free, Gluten-Free and Paleo}

These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

1 package of smoked salmon (lox)
1 yuca (peeled, and cut into 3″ sections)
2 tablespoons of capers
1 lemon (1 teaspoon of juice and 1 tablespoon of zest)
1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
1/4 cup water
1 teaspoon apple cider vinegar
1/4 and 1/2 teaspoon celtic sea or Himalayan salt
1/2 teaspoon black pepper
olive oil or avocado oil spray

Preheat the oven to 375 degrees F.
Place the peeled and sectioned yuca into a large pot and cover with water.
Bring to a boil and cook until fork tender, then remove from heat and drain.
Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren’t able to be mashed.
Spray a cookie sheet with olive oil or avocado oil.
Form 2″ patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
Sprinkle the yucca patties with salt and pepper and place them in the oven.
Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
Let the creme fraise chill in the fridge for 10 minutes to thicken.
To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
Serve immediately, enjoy!