Clean Sweet Potato Oven Wedge Fries.

Dairy-free | Soy-free | Gluten-free | Nut-free | Clean eating | Paleo | Vegetarian | Vegan

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This is one of my favorite, easiest ways to make sweet potatoes. (I’ll post the other one soon; we eat LOTS of sweet potatoes around here.) I got the original recipe from a paleo blog while we were living in London and had very few kitchen tools to cook with, but then I guess the blog disappeared because I can’t access it anymore! So since I still make this all the time, I’m posting my version here so that hopefully it never gets lost again.

The beauty of it is there’s no wrong way. You can make them salty, spicy, sweet–or a combination of all 3. I even throw one Russett potato in there for the 2/5 of my family who don’t like sweet potatoes (gasp!). The trick to getting them crispier without burning them is using a very small amount of oil. They’re still not going to be as crisp as the ones you buy in the freezer section that are coated with stuff to enhance the texture, but they’re so delicious.

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Sweet Potato Oven Wedges

  • 2-3 large sweet potatoes, scrubbed well and well dried off
  • up to 1 Tbsp. olive oil
  • spices of choice: I use about 1/2 tsp. salt, a sprinkle of pepper, and a touch of paprika. Try cinnamon and a little maple syrup; or salt, thyme, and cayenne; or any of your favorites! Please comment below with what you enjoy; I love trying new variations!
  1. Preheat oven to 400.
  2. Slice your sweet potatoes lengthwise into 1/2-inch wedges and place in a large bowl.
  3. Drizzle a very small amount of olive oil and toss with your hands until wedges are just coated. Sprinkle on about 1/2 tsp. salt (or your maple syrup–remember, small amounts), tossing as you go.
  4. Spread them in a single layer onto an ungreased nonstick baking sheet. Don’t use parchment paper or foil; it makes them harder to flip. Sprinkle remaining seasonings over the top.
  5. Bake at 400 for 15 minutes, then remove and flip all the wedges. Return to oven and bake another 11-15 minutes.
  6. Enjoy!

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Hard-boiled egg chocolate chip cookies.

Soy-free | Nut-free

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We have reason to celebrate! My almost-18-month-old has finally outgrown her MSPI (milk- and soy-protein intolerance)! So for the first time in ages, I wrote the word “butter” on the grocery list.

I don’t know how I found this recipe for hard-boiled egg chocolate chip cookies, but it simultaneously weirded me out and intrigued me, so I saved it for a time when, hypothetically, I might possibly have a dozen or so different-colored hard-boiled eggs sitting in my fridge that no one in my family will eat.

So one rainy afternoon earlier this week, we tried it. My 1st-grade mini scientist was excited at the prospect of an experiment. My preschooler and toddler just like eating cookie dough. My husband? Well, I didn’t tell him a thing.

We were all blown away! Aside from the fact that these taste amazing, one of the (other) best things about these is that the dough is safe for eating! And it’s the only butter-containing chocolate-chip cookie recipe I’ve ever tried that doesn’t spread in the oven here in Florida. I made them again this afternoon, but with only yolks, for an even better texture and mouthfeel, especially on Day 2 (yes, sometimes they do last that long!). I think these are going to be a new post-Easter tradition!

Hard-boiled Egg (Yolk) Chocolate-chip Cookies

Adapted from here

  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 1/4 cup packed light brown sugar
  • 2 tsp. vanilla
  • 4 hard-boiled egg yolks, finely chopped (or use 2 whole peeled hard-boiled eggs)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 1/4 cups flour
  • 1 1/2 – 2 cups semi-sweet chocolate chips
  1. Preheat oven to 350 and line 2 baking sheets with parchment.
  2. In your stand mixer, cream together butter and brown sugar 2 minutes or until light and fluffy.
  3. Add vanilla and eggs; beat until well mixed. (You may see pieces of yolk in the dough; this is fine.)
  4. Add salt, soda, and flour; mix until just combined. The dough will be a little drier than other dough recipes. Stir in chocolate chips.
  5. Spoon onto prepared cookie sheets using a 2 Tbsp. dough scoop or other large spoon.
  6. Bake 9-10 minutes or until edges are just beginning to turn golden. If in doubt, under-bake. (Remember the eggs are already pre-cooked!)
  7. Let cool a few minutes on the cookie sheet, then transfer to a wire rack.

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Skinny Chicken Broccoli Alfredo, turned green for St. Patrick’s Day.

Clean eating | Soy-free | Nut-free | Gluten-free option

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When we visited Rome last year, my friend told us about the original Alfredo’s, where lore has it that the owner created the original Fettucine Alfredo–to satisfy his wife’s pregnancy cravings.

So of course we had to visit. They brought out a huge platter of steaming fettucine piled high with three mounds of cheeses, and proceeded to mix it all together at astonishing speed. Then we ate at astonishing speed–until we felt sick. It sat like a rock in our stomachs. We were very glad that our apartment was only a 10-minute walk away.

This Alfredo-inspired sauce brings back those memories without weighing us down. Instead of 3 piles of cheeses, you get the creaminess with a bit of bite from the Greek yogurt and fresh-grated (or not fresh-grated) Parmesan. Today, for St. Patrick’s Day, I turned the sauce green, and the girls said they liked it even better than usual!

Skinny Chicken Broccoli Alfredo

Original recipe here

  • 2 chicken breasts, seasoned, cooked, and cut into bite-sized pieces
  • 8-10 oz. whole-wheat (or gluten-free) pasta, such as rotini
  • 2 cups frozen broccoli
  • 2 Tbsp. olive oil
  • 2-3 (I use 3) garlic cloves, pressed or minced
  • 2 Tbsp. whole-wheat pastry flour (or gluten-free flour of choice)
  • 1 cup low-sodium chicken broth
  • optional: handful spinach
  • 1/4 cup skim milk
  • 1/4 cup plain Greek yogurt (I use 2%)
  • salt and pepper
  • 3/4 cup fresh-grated Parmesan
  1. Cook pasta as directed, adding frozen broccoli for last 2 minutes of cooking time. Reserve up to 1/2 cup pasta water before draining.
  2. If you’re turning your sauce green: add chicken broth and spinach to your blender and blend until smooth.
  3. Make the roux: Heat oil in a large saucepan on medium heat. Add garlic and stir constantly 1 minute, until fragrant. Sprinkle in flour and whisk to cook for 1 more minute. Slowly whisk in chicken broth, then milk, until bubbling.
  4. Whisk in Greek yogurt, then season generously with salt and pepper. Turn heat down to medium-low and simmer 2-3 minutes, until thickened. (If there is spinach in the sauce, it will take longer and will not thicken as much.)
  5. Remove from heat. Stir in Parmesan until well incorporated, then stir in chicken.
  6. Combine sauce with pasta mixture; add small amounts of pasta water until sauce is your desired consistency.

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Paleo Chocolate Mug Cake.

Paleo | Clean eating | Dairy-free | Soy-free | Gluten-free | Nut-free

Sorry I’ve been kind of absentee lately… We’ve been starting to update our house, so instead of writing blog posts I’ve been pinning faucet designs and pricing granite.

In related news, here’s something for those nights where you feel like there isn’t enough chocolate in your whole house to possibly undo the doozy of a day you just had.

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It’s quick and easy to whip up, and gives you the rich, chocolaty, fluffy cake you need to decompress (and yes, it totally has a real cake texture, unlike most other microwave mug cakes I’ve tried, and somehow does it being gluten-free!) without the ill effects of a sugar binge.

And tonight I added a few drops of peppermint essential oil, and got myself a warm, gooey, Thin Mint cake! Keep this idea in mind for National Mint Chocolate Day on Friday!

Paleo Chocolate Mug Cake

Original recipe here

  • 2 Tbsp. coconut flour
  • 2 Tbsp. unsweetened cocoa or cacao
  • 1/2 tsp. baking powder
  • 1 egg
  • 2 Tbsp. coconut or almond milk (unsweetened)
  • 2 Tbsp. melted coconut oil
  • 2 Tbsp. pure maple syrup
  • 1/2 tsp. vanilla extract
  • optional: 3-5 drops peppermint essential oil
  • up to 2 Tbsp. dairy-free mini chocolate chips (I use Enjoy Life)
  1. Spray the inside of a mug with soy-free cooking spray (I use PAM for Grilling).
  2. In a small bowl, whisk together dry ingredients.
  3. Add wet ingredients and mix until very well combined. It might turn rather thick as the coconut oil re-congeals in contact with the cold ingredients. Stir in chocolate chips.
  4. Pour into mug. Microwave on high for 2 minutes 30 seconds, but start checking it at around 2 minutes. As soon as it stops expanding, it’s done. In my book, a little under-done is way better than overdone.
  5. Allow to cool a few minutes before enjoying, perhaps with a dollop of So Delicious CocoWhip and a few more mini chocolate chips!

We’re part of Tater Tots and Jello’s Link Party Palooza!

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Making over Taco Night. Twice.

Clean eating | Dairy-free option | Soy-free option | Gluten-free option | Nut-free

My girls LOVE Taco Night. Something about being in charge of their own meal and what goes in it. Not to mention it’s messy, which makes it fun. But I’m going to be honest: it’s not always been my favorite. First, the taco seasoning packets. Gross, am I right? Have you seen those ingredient labels?! Well, Alton Brown’s taco seasoning takes care of that REALLY quick. And clean too! Make it once and keep it in a small jar or even a little Ziploc bag to use a couple tablespoons at a time.

Second, as a mom, I find that once I’ve assembled everyone’s burritos the way they want them, once I get mine assembled and sit down, the meat is cold. That’s where this new crock pot recipe comes in. It features the same taco seasoning as our usual ground turkey, but the meat stays warm as long as I need it to! Plus more veggies! It came from an unlikely source: one of those easy video recipes you see in your Facebook feed that are usually semi-homemade, from processed ingredients. But with this easy and clean taco seasoning, it’s a cinch to keep the artificial junk out.

Clean Taco Seasoning

Original recipe here

  • up to 2 Tbsp. chili powder, depending on how spicy you want it
  • 1 Tbsp. ground cumin
  • 2 tsp. cornstarch
  • 2 tsp. salt
  • 1 1/2 tsp. paprika (he uses hot smoked, I use Hungarian–both are delicious)
  • 1 tsp. ground coriander
  • up to 1/2 tsp. cayenne pepper, depending on how spicy you want it
  1. Combine all ingredients in a small bowl or jar.
  2. Store in an airtight container (jar or Ziploc bag) for up to 1 month.

Slow Cooker Easy Chicken Fajitas

Adapted from here

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, halved and sliced
  • 2 lbs. boneless skinless chicken breasts, halved
  • 2 Tbsp. taco seasoning (see above)
  • 4 cloves garlic, chopped
  • juice of 1 lime
  • 10-oz. can diced tomatoes with green chilies, drained (check the ingredient label on this one; sometimes spices and preservatives are added here)
  • For serving: tortillas (use whole-grain or gluten-free and check ingredient labels for hidden soy and other junk), cheese, sour cream, beans, avocado slices, or anything else that sounds tasty!
  1. Place half of the sliced peppers and onion in the bottom of your slow cooker. Lay the chicken on top, coating on all sides with taco seasoning. Top with garlic, drained tomatoes, lime juice, and remaining peppers and onion.
  2. Cover and cook on HIGH 3-4 hours.
  3. Remove chicken and cut or shred, then return it to the crock pot for 10 more minutes (on LOW) to absorb more of the juices, while you prep your toppings.
  4. Assemble tacos/burritos/fajitas however you want!

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Coco-Three-Nutty Granola.

Clean eating | Gluten-free | Dairy-free | Soy-free

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If you’re looking for a tasty new breakfast recipe for this holiday weekend–or want something to eat by the handful, because that’s what I’m doing right this second–look no further. My husband and I are currently obsessed with this granola. I now want a double oven, not just for big holidays, but so that I can make double batches of this stuff all the time.

We’re big cereal eaters, and we try to stick to the healthier stuff. In fact, we were on vacation last month and I let the girls buy a certain marshmallow-containing cereal branded with a certain popular Disney movie, just because it was vacation (and they’d been begging for it for awhile), and they didn’t like it! I was feeling all proud of myself until I read this article from 100 Days of Real Food about how bad boxed cereals really are for you. Besides being easy and eat-four-meals-a-day delicious, the greatest thing about this granola is that we know everything that’s in it, and it’s all good, healthy stuff.

My finicky middle child is still coming around to it (she doesn’t like coconut much, which could explain it), but my grade-schooler loves it on yogurt and my toddler eats it by the fistful. I’m going to need to find more tasty granola recipes to expand my repertoire!

Coco-Three-Nutty Granola

Adapted from here

  • 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
  • 1 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 2/3 cup unsweetened finely shredded coconut (if you can only find larger shreds, increase amount to 3/4 cup)
  • 1/4 cup coconut sugar or brown sugar
  • 3 fl oz (1/4 cup plus 2 Tbsp.) maple syrup
  • 1/4 cup coconut oil, melted
  • 3/4 tsp. salt
  • 1 cup raisins
  1. Preheat your oven to 250 and line two rimmed baking sheets with parchment. (I just learned that foil works in a pinch, but parchment is lots easier.)
  2. In a large bowl, combine oats, nuts, coconut, and sugar.
  3. In a liquid measuring cup, combine syrup, oil, and salt.
  4. Slowly pour liquid into oat mixture and mix well with a spatula or wooden spoon until oat mixture is well coated.
  5. Pour half onto each prepared baking sheet and spread into an even layer.
  6. Bake 70 minutes or until golden, rotating baking sheets halfway through.
  7. Let cool, then break up chunks slightly and pour half of the raisins on top of each sheet. Use the parchment to pick up each batch and pour into a resealable storage container. I then give it a little shake to mix the raisins in further.
  8. Enjoy as a breakfast cereal with milk of choice, over yogurt, or by the handful!

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Clean, Dairy-Free Banana Muffins or Mini Muffins.

Clean eating | Dairy-free option | Soy-free 

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My friend Jessica is the first person I go to for clean recipe ideas–if I’m in a rut or just haven’t found a version I love yet of what I’m looking for. So today, when I noticed I had 4 bananas browning on my counter, and every other clean banana recipe I’d tried had come out completely flavorless, I went straight to her–halfway across the country. And as usual, we’re all full and happy over here. Isn’t food great that way? I love that even when miles and miles separate us, we can still gather together and keep in touch through good food.

This is a Martha Stewart recipe thoroughly substituted with clean ingredients. You should end up with up to a dozen and a half standard-size muffins, close to 3 dozen mini-muffins, or, like I did, a full pan of regular muffins and a half pan of minis.

Banana Muffins

Adapted from here

  • 4 ripe bananas
  • 2/3 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 2 cups whole-wheat pastry flour (or sub in up to a cup of regular whole-wheat flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup soured almond milk* or dairy sour cream
  • 1 Tbsp. vanilla

* Sour your almond milk the same way you make buttermilk: for every cup needed, add 1 Tbsp. of white vinegar to a measuring cup and fill the rest of the way with milk and let sit sit several minutes. In this case, add 1/2 Tbsp. of vinegar and then fill to the 1/2 cup line with almond milk.

  1. Preheat oven to 350. Grease your muffin tin(s) with soy-free cooking spray (I use PAM for Grilling).
  2. Peel bananas and add them to the bowl of your stand mixer. Use the paddle attachment to beat until well mashed, about a minute. Add coconut sugar, coconut oil, applesauce, and egg and beat until smooth.
  3. Add dry ingredients to bowl; mix on low until well incorporated.
  4. Add soured almond milk and vanilla; mix until well incorporated.
  5. Scoop scant 1/4-cupfuls for standard muffins and/or 2-Tbsp.-fuls for mini muffins (dough scoops work really well here) into the wells of your muffin tins. Bake 20 minutes for mini muffins or 25 minutes for standard muffins, rotating pans halfway through cooking time. Cool on a wire rack before enjoying.
  6. Store in an airtight container on the counter or freeze to enjoy later!

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