Kicked Up Kale Chips and Pico de Gallo

Hello Friends!

Welcome to Super Bowl Sunday and Mac Daddy day of snacking!  Although this huge game is typically surrounded by traditional bar fare such as buffalo wings, sliders and quesadillas they will take a toll on our waistlines.  We know that snacking and socializing are a major part of this event and wanted to provide a few game day ideas that like a great play call will inspire and motivate you versus having you ask yourself “what happened?” the next morning.  These party pleasers taste great and also do a body good.  By the way the snacks listed below are naturally gluten-free, dairy-free and paleo friendly!

 Kale Benefits:

1.  Kale has antioxidants, such as carotenoids and flavonoids are known to help protect against various cancers.

2.  Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

3.  Kale is high in Vitamin A and C.  Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.  Vitamin C is very helpful for your immune system, your metabolism and your hydration.  Vitamin C is also helpful to maintain cartilage and joint flexibility

4.  Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.

5.  Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxification.

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Kicked up Kale Chips 

adapted from A Spicy Perspective

Ingredients

  • 2 large bunches of kale (lacinato or curly)
  • 2 heaping Tb. almond butter
  • 2 Tb. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. Himalyan sea salt

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Directions

  1. Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and place to the side. Discard the ribs.
  2. In a large bowl mix the nut butter, oil, spices, and salt. Add the kale to this bowl with the mix. Use your hands to massage the kale leaves until each one is evenly coated with the mix.  Ensure that the leaves are coated as this will allow the “chips” to bake better.
  3. Lay the coated kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap the leaves if possible. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.

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Pico de Gallo

Ingredients

  • 1 1/2 pounds of fresh tomatoes – diced
  • 1 medium white onion – diced
  • 1/2 bunch of cilantro – chopped
  • juice of one regular lime or two key limes
  • 1 teaspoon of salt
  • 1 jalapeno – minced (you may omit or add more depending on your tastes)

Directions

  1. Rinse tomatoes and onion
  2. Dice tomatoes, onions and jalapeno.  Rough chop the cilantro
  3. Put ingredients into a bowl.  Add the salt and lime juice and mix well.

You can serve this immediately but it tastes better after it’s had a couple of hours to mingle in the refrigerator.  Serve with cucumber chips, jicama chips or organic corn chips.

Paleo Shrimp Salad

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Serves 8

Ingredients

  • 2 cups wild bay shrimp, rinsed & drained
  • 1 ½ cups diced peeled cucumber
  • 1 ½ cup finely diced celery
  • 1 cup diced roma tomatoes, seeds removed
  • 1/2 cup slivered green onions including green parts
  • 1/4 cup capers rinsed and drained
  • 1 ½ teaspoons of dried dill
  • ½ teaspoon of sea salt
  • 1/4 tsp granulated garlic
  • ½ cup of avocado mayonnaise (recipe follows)
  • 8 large endive leaves cleaned and trimmed

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Directions

  1. Add the first six ingredients to a large bowl and lightly toss to incorporate.
  2. Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
  3. Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
  4. Set in refrigerator for about 30 minutes before serving.
  5. Serve in endive garnished with green onion or serve over a mixed green salad.

This recipe can be made ahead and will keep it’s texture for 1-2 days.  It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”.

Avocado Mayonaise

Yields 3/4 cup

Ingredients

  • 1 avocado (medium)
  • 1/2 lemon, juice of
  • 1/4 teaspoon salt (or to taste)
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Olive Oil

*If you like garlic, try adding a tablespoon of fresh minced garlic to the mix

Directions

  • Wash the avocado and cut it in half. Scoop out the flesh and put it into a blender or small food processor.
  • Add lemon juice, salt and mustard and blend together.
  • With blender or processor running, add olive oil slowly. You many have to stop the machine a few times to make sure ingredients are incorporated.  Puree to a smooth creamy texture.

This can also be used as a dressing by adding 2 Tablespoons of water in the blending portion to help thin the mayonaise.

Enjoy the healthy snacks and the game!

Your friends,

Donna and Daniela

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Spectacular Sides For Thanksgiving

Hello Friends!

Happy Thanksgiving to all!  It’s hard to believe that it’s less than a week away.  We know it’s a spectacular time of year to be with family and friends and of course the start of indulgence season!  Although the Organic Housewives households will partake in the festivities big time what we do is pick and choose and make healthier options available at the table.   By making some simple substitutions you will be able to avoid the “holiday ten” (the ten pounds we seem to gain between November 1st and January 1st), stay more on track with your health goals but most important ENJOY the holidays.

Many of our friends think that we are total tea-totalers, steamed veggie eaters and workout fiends.  That isn’t the case.  However we do respect the difficulty in trying to reverse the weight gain and make a lot of healthy choices so that our indulgences hopefully don’t show up on our waistlines.  Since many of you will be starting your Thanksgiving shopping this weekend we thought we would put out some healthy options for side dishes that are delicious and easy to prepare.  We know better than to even touch the main attraction of the turkey. 🙂

Most of sides can be made ahead and served room temperature or warmed before serving.

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Sauteed Green Beans and Shallots

Ingredients

  • 2 pounds fresh green beans trimmed or haricot verts
  • 2 tablespoons extra-virgin olive oil
  • 3 large shallots sliced thin (will look like small rings)
  • 1/4 teaspoon sea salt or to taste
  • 1/4 cup of toasted or slivered almonds for garnish

Directions

  1. In a large saucepan or shallow pot steam green beans for 5-6 minutes in 1-inch of boiling water, covered. Drain beans and return pan to heat.
  2. lower heat to medium-high and add olive oil to the pan until hot.  Then add shallots  Saute shallots for 5-6 minutes until crispy.  Be careful as they go from brown to burned easily!  Add drained green beans to pan with shallots, season beans with a little salt and then lightly toss before transferring to a serving plate.
  3. Garnish green beans with toasted slivered or sliced almonds.

Cauliflower Gratin

Ingredients

  • 4  cups cauliflower florets (about one medium head of cauliflower)
  • 1 ½ Tablespoons of olive oil
  • 2 Tablespoons of almond meal
  • 1 Tablespoon of nutritional yeast (non-vegans can sub parmesan cheese)
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of sea salt
  • Freshly ground black pepper – optional

Directions

  1. Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper or lightly oil baking sheet.
  2. Toss the cauliflower with the olive oil and dry ingredients and place on pan making sure to leave a little space between florets.
  3. Bake for 10 minutes and toss florets.  Bake for 10-15 minutes more checking for desired doneness.

The key is having the florets chopped into bite-sized pieces.  The good news is cauliflower florets break apart easily so paring them down to a nice size that will fit on fork is easy to do.

Oven Roasted Balsamic Brussel Sprouts

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 3 Tablespoons of olive oil
  • 3 Tablespoons of balsamic vinegar
  • 2 cloves of garlic minced
  • Himalayan sea salt and freshly ground black pepper

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Directions

  1. Preheat the oven to 400 degrees.
  2. In a large bowl mix the olive oil, vinegar and minced garlic together.  Place the halved brussel sprouts in the mixture and toss lightly together until all sprouts are coated.
  3. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.  Spread the sprouts out in a single layer and season with salt and pepper.
  4. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting.
  5. Remove from the oven and serve.

Happy Thanksgiving to all of you!  We are so thankful for your interest and support in making healthier choices for you and your families.  The encouragement, praise and success stories continue to motivate and inspire us to do greater things in our lives as well!

Love and hugs,

Donna and Daniela

Paleo/Vegan Cauliflower Gratin

Good morning friends!

It’s hard to believe that it’s almost time for Thanksgiving and that Christmas is now only 39 days away… Yikes!  Despite the busy time of year we wanted to make sure that we got some healthy crowd pleaser recipes out to you.  One of our favorite side dishes is our version of Cauliflower Gratin.  Of course in Organic Housewives fashion the recipe needs to be easy to prepare too.  In three easy steps you will have a rock star of side dish that will please both young and old at the table.

Although most of us think of ooey gooey cheese and sauce accompanied with traditional gratins this one is eons lighter and healthier.  By using a combination of almond meal, nutritional yeast and olive oil it makes a light “crust” on the cauliflower (the best part of the traditional gratins) and a hint of the cheesiness with the nutritional yeast.  The cauliflower florets bake up tender and the small size allows for the right ratio of tender cauliflower and crisp edges – YUM!

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Cauliflower Gratin 

  • 4  cups cauliflower florets (about one medium head of cauliflower)
  • 1 ½ Tablespoons of olive oil
  • 2 Tablespoons of almond meal
  • 1 Tablespoon of nutritional yeast (non-vegans can sub parmesean cheese)
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of sea salt
  • Freshly ground black pepper – optional
  1. Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper or lightly oil baking sheet.
  2. Toss the cauliflower with the olive oil and dry ingredients and place on pan making sure to leave a little space between florets.
  3. Bake for 10 minutes and toss florets.  Bake for 10-15 minutes more checking for desired doneness.

The key is having the florets chopped into bite-sized pieces.  The good news is cauliflower florets break apart easily so paring them down to a nice size that will fit on fork is easy to do.

Enjoy the upcoming holiday season!

Donna and Daniela

Fall Favorite – Oven Roasted Balsamic Brussel Sprouts

Hello Friends!

We hope that everyone had a smashing week and have an even better weekend!  As much as we love the fun days of summer the change in weather is good too.  Cooler nights and crisp air have us changing up our menus too!  One of our in-season favorites is oven roasted balsamic brussel sprouts.  They are super easy to make and can be made ahead of time too.  Whether you buy them directly on the stalk and trim them yourselves or hand-pick them from the farmer’s market, fresh is best!

How to buy:

  1. Make sure they are fresh! – The leaves on the brussel sprout should compact and tightly wrapped.  One or two loose leaves are fine but if you can start doing “he loves me, he loves me not” with the sprout leaves, you need to move on.
  2. Pinch them hard! – We want them hard when we pinch them, like marble hard.
  3. Size is important! – Try to pick out brussel sprouts that are uniform in size so they cook evenly.

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How to clean and trim:

Simply rinse your brussel sprouts and discard the one to two loose exterior leaves.  Trim the rough stem by simply taking off an 1/8″ off the bottom of the sprout.  Our recipe calls for the sprouts to be halved but you can also roast them whole for a varied presentation.

Oven Roasted Balsamic Brussel Sprouts

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 3 Tablespoons of olive oil
  • 3 Tablespoons of balsamic vinegar
  • 2 cloves of garlic minced
  • Himalayan sea salt and freshly ground black pepper

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Directions:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl mix the olive oil, vinegar and minced garlic together.  Place the halved brussel sprouts in the mixture and toss lightly together until all sprouts are coated.
  3. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.  Spread the sprouts out in a single layer and season with salt and pepper.
  4. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting.
  5. Remove from the oven and serve.

These are great not only as a side dish for dinner but make a great lunch leftover as well.  You can also do your own mixture of mixed veggies and this same olive oil, vinegar and garlic recipe if brussel sprouts aren’t your favorite.:)  Seriously though, if you haven’t had them before you should give them a try.  These may become your new fall favorite!

Have a great weekend and keep smiling!

Donna and Daniela

Morning Pumpkucinno

Hello Friends!

Pepper

Pepper is so sweet.:)

Well this morning has been interesting.  It’s 4:30 AM and I am up with our puppies Zoe, Pepper and Fiona and settling in for my morning cup of coffee (usual routine) when the urge to have pumpkin pie hits me.  Pumpkin Pie?  I never crave pumpkin pie not even during the holidays and I don’t even have pumpkin pie or any pie in the house for that matter… so what gives?

I don’t know either but I decided to combine my morning coffee with my pumpkin pie desires a make a mock pumpkin pie “frappuccino”.  Truth be told I have never had a frappuccino from Starbucks but I know it induces a frenzy in Chicago and other suburbs when they introduce it for the season.  I would hope that it was the fall spices and feelings of sentiment for the changing of the seasons that creates the fervor but I think it’s the flavor profile and 79 gram sugar surge that get’s everyone so giddy. My morning version is slightly lighter with 7 grams of naturally occurring sugar (coming from the 1/2 frozen banana and pumpkin) and only three grams of fat, yet satisfies the fall spice urge and pumpkin pie flavor.  By the way the nutrition profile of the national coffee chain version is below.:)

Pumpkin Spice Frappucino

Blended Coffee Whip

Venti Size

Grade
540Calories
Nutrition Facts
Serving Size 24 fl.oz (672 g)
Per Serving% Daily Value*

Calories 540

Calories from Fat 144

Total Fat 16.0g25%

Saturated Fat 10.0g50%

Cholesterol 60mg20%

Sodium 390mg16%

Carbohydrates 90.0g30%

Sugars 79.0g

Protein 10.0g

See Less

Energy540 kcal

Protein10 g

Total lipid (fat)16 g

Carbohydrate, by difference90 g

Sugars, total79 g

Sodium, Na390 mg

Fatty acids, total saturated9.999 g

Cholesterol

Pumpkucinno

Here’s a chance to mimic a sugar-laden fat inducing pumpkin spice frappucinno at home without all the extra calories, fat, and refined sugar.

Pumpkucinno

INGREDIENTS:

  • 1 cup of cold organic coffee
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup organic canned pumpkin puree – cold
  • ½ frozen organic banana
  • 1 scoop of Epic Vanilla Protein
  • 2 packets of stevia
  • 1 1/2 teaspoons of pumpkin pie spice
  • 4 ice cubes

Directions:

  1. Brew coffee and set aside in refrigerator (I put extra brewed coffee from the morning in the refrigerator)  Coffee must be cold or the beverage will come out watery.
  2. In a Vitamixer combine all the ingredients.
  3. Blend for one minute
  4. Serve immediately with a quick sprinkle of cinnamon on top!

Hope you enjoy the Pumpkucinno and the great feeling when after drinking it.  I am ready to rock this Saturday and hope you are too!

Have a great weekend and smile often!

Donna and Daniela

Gluten-Free Veggie Frittata

Hello Everyone!

Happy Saturday!  Well football season is upon us and if you are like us and love your football Saturday can be quite busy.  Who are we kidding?  Every Saturday is busy!  This is a mainstay for us as a quick, healthy and easy breakfast to put together.  It’s our Zucchini and Tomato Frittata.  It’s gluten-free, vegetarian AND tasty!  If you have an oven-proof pan it’s super easy to prepare, if not there’s just one extra step involved.  It can be made ahead of time or put in the oven while you are getting your football stars ready for the gridiron!

The Uber-Healthy Frittata!

Zucchini and Tomato Frittata – Serves 4

Ingredients

  • 2 Tbsp. olive oil  – (Oil from a Misto or spray oil lowers your calorie count by 35 calories per serving.)
  • 6 large eggs
  • 1/4 cup of grated Parmesan OR substitute 1/4 cup of nutritional yeast to make dairy-free.
  • 1 garlic clove – minced, salt and pepper to taste
  • 1 tsp of Simply Organic Oregano
  • 1 large tomato or 5-6 Roma tomatoes – sliced thin (1/4″ thick)
  • 1 medium zucchini – sliced in coins 1/4″ thick

Directions

  1. Preheat oven to 350 degrees and oil a large stainless skillet over medium-high heat.
  2. In a medium bowl whisk eggs together along with garlic, salt and pepper
  3. To the hot skillet lightly saute the zucchini then pour egg mixture into pan and cook until eggs are set on edges.  In a single layer place tomatoes on top of mixture.
  4. Sprinkle the Parmesan cheese or nutritional yeast over the top of the tomatoes.  Place skillet in oven and bake until eggs are set in the middle (8-10) minutes
  5. Loosen frittata from pan and slide onto a serving plate.
  6. Serve warm or at room temperature.Note:  If you do not have an oven proof skillet, saute the zucchini first then add the garlic, salt and pepper.  Then add this mixture to a greased pie dish (the one shown in the picture is actually a tart dish) topping with the tomatoes and cheese. Bake for 18-20 minutes until eggs are set in the center.
Voila!

Other ideas:

  • Have it for an “on the run” breakfast.  Simply take a slice to go in the car.  It stays together and doesn’t have any drippy ingredients.
It holds up nicely to take in the car!

  • Have it after a workout.  It has 15 grams of protein,140 calories and only 4 carbs!. If you use spray oil for the skillet, you will save 35 calories per serving.
  • Serve a slice cut into strips over salad greens for a quick lunch.
  • Have the “munchies” between picking the kid’s up and dinner?  Grab a quick slice it tastes good cold too!

Have a great day and enjoy the warm weather while it lasts!

Love and hugs,

Donna and Daniela

Vegan Sun Dried Tomato Dip

Hello Friends!

Once again it’s that bittersweet time of year.  The kid’s are back in school which marks the end of summer but that also means a little more time to focus on engaging in healthier eating habits.  We find that having some snacks that you can make ahead are a great way to always have something healthy ready to go.  Having items such as fresh cut celery, snap peas, cucumber spears etc. are a great way to go.  If it’s ready you will reach for it versus other snacks (processed).

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A great make ahead recipe is our Vegan Sun Dried Tomato Dip. It is a heavier than our pico de gallo or raw cucumber salsa but still healthy and packed with flavor and health benefits!  This will keep in the fridge for several days and also makes a great appetizer! If you want to get fancy, pipe it onto an English cucumber slice and garnish it with a piece of basil.  You don’t need a lot as the flavor is intense!

Vegan Sun Dried Tomato Dip

Ingredients:

  • 1 1/2 cups – tomatoes, dry variety, not packed in oil
  • 2 cups boiling water
  • 2 cups white beans or chickpeas cooked (1 can)
  • 1 ½ cups organic vegetable  broth
  • 1 cup kalamata olives pitted
  • 1-2 cloves garlic
  • 1 lemon , juiced (2-3 Tablespoons)
  • 2 tablespoons (6 teaspoons) olive oil
  • 2 tbs white balsalmic vinegar
  • 1 cup fresh basil leaves, packed
  • 1/2 cup fresh parsley
  • Pink Himalayan sea salt, to taste

Directions:

  1. In a medium bowl, pour boiling water over sun-dried tomatoes and set aside to soak for at least 15-20 minutes.
  2. Once tomatoes are soaked, remove from water and gently pat dry. Place everything except basil, parsley and oil into your food processor or Vitamixer.  Process until quite smooth.
  3. Gently add in oil a teaspoon at a time until you get the consistency you desire.
  4. Add herbs and pulse until they’re evenly distributed, but still chunky.
  5. Refrigerate for a minimum of one hour.  This dip will keep in the refrigerator for five days.  In true Mediterranean style, it keeps getting better as time goes on!

This “dip” is great as a dip with fresh vegetables, gluten-free crackers or used as a spread in a wrap.

This will keep for 4-5 days in the fridge so it’s great to have on hand as an easy “go-to” snack.

Enjoy!

Love and Hugs,

Donna and Daniela

Pico de Gallo

Hello Friends!

Whew!  Hard to to believe that it’s almost the end of July.  Where did the summer go?  Well before it totally disappears on us and the farmer’s markets follow suit, we thought we would share one of our classics.  Pico de Gallo is a delicious and healthy way to enjoy summer’s harvest.   We just love the versatility and freshness of this recipe and it’s EASY to prepare.  Of course what makes it OH approved is that it’s not only tasty but has some of the following health benefits:

Benefits of Cilantro

  1. Helps remove heavy metals from your body
  2. Is a great anti-inflammatory herb
  3. Rich in magnesium, iron and phytonutrients
  4. Lowers blood sugar
  5. Helps with regulating hormones

So head out to your farmer’s market today and try out this recipe!

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Pico de Gallo

Ingredients

  • 1 1/2 pounds of fresh tomatoes – diced
  • 1 medium white onion – diced
  • 1/2 bunch of cilantro – chopped
  • juice of one regular lime or two key limes
  • 1 teaspoon of salt
  • 1 jalapeno – minced (you may omit or add more depending on your tastes)

Directions

  1. Rinse tomatoes and onion
  2. Dice tomatoes, onions and jalapeno.  Rough chop the cilantro
  3. Put ingredients into a bowl.  Add the salt and lime juice and mix well.

You can serve this immediately but it tastes better after it’s had a couple of hours to mingle in the refrigerator.  Serve with cucumber chips, jicama chips or organic corn chips.

Have a healthy and blessed day!

Love and hugs,

Donna and Daniela

Paleo Shrimp Salad

Hello Friends!

With summer activities in full swing it’s time to whip out a recipe that is easy and versatile.  Our Paleo Shrimp Salad can be made ahead, taken to a party as an appetizer, travels well and happens to be low in carbs but high in flavor!

We have also accomplished making it dairy-free and naturally gluten-free by eliminating and milk product from the base and substituting bread with endive as the delivery device for the delicious shrimp salad.  This recipe also works great with diced chicken or diced organic firm tofu (making it vegan) if you are so inclined.

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Paleo Shrimp Salad

Serves 8

Ingredients

  • 2 cups wild bay shrimp, rinsed & drained
  • 1 ½ cups diced peeled cucumber
  • 1 ½ cup finely diced celery
  • 1 cup diced roma tomatoes, seeds removed
  • 1/2 cup slivered green onions including green parts
  • 1/4 cup capers rinsed and drained
  • 1 ½ teaspoons of dried dill
  • ½ teaspoon of sea salt
  • 1/4 tsp granulated garlic
  • ½ cup of avocado mayonnaise (recipe follows)
  • 8 large endive leaves cleaned and trimmed

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Directions

  1. Add the first six ingredients to a large bowl and lightly toss to incorporate.
  2. Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
  3. Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
  4. Set in refrigerator for about 30 minutes before serving.
  5. Serve in endive garnished with green onion or serve over a mixed green salad.

This recipe can be made ahead and will keep it’s texture for 1-2 days.  It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”.

Avocado Mayonaise

Yields 3/4 cup

Ingredients

  • 1 avocado (medium)
  • 1/2 lemon, juice of
  • 1/4 teaspoon salt (or to taste)
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Olive Oil

*If you like garlic, try adding a tablespoon of fresh minced garlic to the mix

Directions

  • Wash the avocado and cut it in half. Scoop out the flesh and put it into a blender or small food processor.
  • Add lemon juice, salt and mustard and blend together.
  • With blender or processor running, add olive oil slowly. You many have to stop the machine a few times to make sure ingredients are incorporated.  Puree to a smooth creamy texture.

This can also be used as a dressing by adding 2 Tablespoons of water in the blending portion to help thin the mayonaise.

We hope you enjoy the recipe and would love to hear how you served it!  Please comment here or email us at info@organichousewives.com

Have a wonderful weekend!

Love and hugs,

Donna and Daniela

Paleo Sweet Potato Chips

Hello Friends,

Okay, so it goes without saying that I have a husband who LOVES chips.  We don’t have them in our house often but when we do it’s like the movie… Gone In 60 Seconds.:)

I thought I would give making them a try last night to see if I could come up with a “healthy” chip that would pass the Chip Connoisseur’s specifications and make me feel a little better that he’s not eating garbage.  Mission successful!  Let me start by saying that these are tasty low-glycemic treats that rival restaurant sweet potato chips and are far better than sweet potato chips out of a bag.

You can try these with an organic seasoning salt for a more savory flavor or lightly sprinkled with cinnamon for a sweet treat.  I made ours with Himalayan sea salt and they were delish!

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Ingredients

4 organic sweet potatoes – try to get the “straight ones” for a more uniform cut.

2 tablespoons melted organic coconut oil

Himalayan sea salt to taste

InstructionsImage

  • Preheat your oven to 400 degrees.
  • Use a mandoline slicer to cut your potatoes into thin 1/8” coins.
  • Place a small dab of coconut oil (1/4 a teaspoon) onto a rimmed baking sheet and “grease” the sheet.  A little goes a long way!
  • Place sweet potato rounds on the parchment paper.
  • Melt coconut oil and use a pastry brush to lightly brush some coconut oil on top of each sweet potato round.  If you don’t have a pastry brush you can use the back of a spoon to lightly brush some coconut oil onto the chips.
  • Sprinkle salt on top.
  • Place in the oven to bake for around 10 minutes.  Flip sweet potatoes over and bake for another 5 minutes or until edges are brown and have curled up a bit.

*If you like your chips a little thinner (crispy) adjust your mandoline and reduce the baking time by a few minutes.

Enjoy this healthy spin on a tasty treat!

Love and hugs,

Donna and Daniela