Tag Archives: basil

Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Happy Friday, you beautiful humans! I’m in such a happy mood today, because a lot of good things happened this week and I’m excited to share them with you! These are just a few things taking over my life right now:

  • We found a house to live in! We’ve been living in an Airbnb in Los Angeles until we find a permanent place to rent, so it’s a been a stressful week of house hunting. But our application got accepted for a BEAUTIFUL house with a HUGE backyard in Long Beach! Guys, I haven’t lived in a house in forever. It’s been apartment living for over past 10 years, and it’s so exciting to finally have a house to live in. We move in at the end of this month!
  • I’m a guest on a podcast for the first time ever! A few moths ago, Dr. Jon Rojjanasrirat, a chiropractor and an health advocate, approached me and asked if I would like to be on his podcast, and I had to say yes! You can tell I was nervous by how I stumble on some of the words, but I talk about topics I’m passionate about: sugar detox, stress management, and self love. Go give it a listen!
  • Beautiful springtime produce and recipes are on my mind! First up: this Bruschetta Sweet Potato Toast!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Sweet potato toast has been trending like crazy recently, so I feel like I’m late in the game but I had to try it out! My love for sweet potatoes goes deep so using them as “toast” to top with delicious things? Well, that’s a no-brainer for me. And refreshing and delicious bruschetta screams Spring to me. This is such a epic combo, you have to try it out!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

I’ve seriously been eating this Bruschetta Sweet Potato Toast for the past several days because I just can’t get enough! The tartness of the bruschetta complements the sweetness of the sweet potatoes and I’ve been loving it for breakfast, lunch, and even as a snack.

I’m excited to bring you more delicious and fun recipes like this one this season so come check back often or sign up for my newsletter to get all the latest updates. Hope you have a beautiful weekend, friends!

Paleo Vegan Bruschetta Sweet Potato Toast

Bruschetta Sweet Potato Toast
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 large tomatoes or 3 medium tomatoes, chopped
  • ½ onion chopped
  • 1 garlic clove, minced
  • ¼ cup chopped basil leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 medium sweet potatoes
Instructions
  1. In a big bowl, mix together all the ingredients, except for sweet potatoes. Let sit for at least 10 minutes.
  2. While the bruschetta marinates, cut sweet potatoes lengthwise into ¼ inch thick pieces.
  3. Pop the sweet potatoes slices in the toaster until cooked through, about 5 minutes. Alternatively, you can bake them in the preheated 400 degree F oven for 30 minutes, flipping halfway through.
  4. Top with spoonfuls of bruschetta, and serve!

Paleo Vegan Whole30 Bruschetta Sweet Potato Toast - Perfect for Spring!

Thai Green Curry Lamb Loin Chops

curry lamb

I feel like I’m finally back to my normal self after my trip to NYC. I know it was almost a week ago, but as someone recovering from stress, digestive, and hypothyroid issues, my body takes a hard hit when I travel with little rest, especially to a different time zone. I’m finally feeling good after sleeping a lot, eating home cooked meals, and giving my body the time and space to rest.

Speaking of home cooked meals, you NEED to make this lamb recipe! I saw these lamb loin chops at the Costco the other day and they looked so good, with awesome marbling. It’s my first time cooking lamb loin chops and I’m so pleased to report that they turned out sooooo delicious.

curry lamb

curry lamb

curry lamb

By the way, if you can’t find high quality, grass fed meat at the grocery store, lamb is your safest choice. Because there’s less demand, lamb business is far less industrialized than that of beef or chicken, and they are less likely to experience the confined factory farm conditions other animals do. This is why if lamb is a choice on a menu at a restaurant and it’s not clear where they source their meat, I tend to choose a lamb dish.

curry lamb

Anyway, back to the dish! Did I mention that you should make this? There’s something amazing about the combination of spicy curry and the gaminess of the lamb. The flavors meld together so well and this dish tastes like what you would get at a restaurant. These lamb loin chops are so tender and juicy and I love that it only takes 10 minutes in the oven. Enjoy with a side of veggies and rice or cauliflower rice!

curry lamb

curry lamb

curry lamb

Thai Green Curry Lamb Loin Chops
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tablespoons Thai green curry paste
  • 2 cloves garlic
  • 1-inch piece ginger root
  • ⅓ cup packed fresh basil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp fish sauce
  • Eight 1-inch thick lamb loin chops (about 2 lbs)
  • 1 tbsp coconut oil
Instructions
  1. Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
  2. Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
  3. Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
  4. Let marinate at room temperature for 30-60 minutes.
  5. Preheat the oven to 400 degrees F.
  6. Heat coconut oil in a large ovenproof skillet over medium high heat.
  7. Add the lamb and cook until browned, 2 minutes on each side.
  8. Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
  9. Take out of the oven and let the lamb rest for 5 minutes before serving.

Paleo Whole30 Thai Green Curry Lamb Loin Chops

Roasted Carrots with Carrot Top Pesto

roasted carrots with carrot top pesto
Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.

I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!

roasted carrots with carrot top pestoWhen I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.

roasted carrots with carrot top pestoI love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto
Roasted Carrots with Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lb small carrots with tops attached
  • 1 tbsp avocado oil
  • Salt & pepper, to taste
  • ⅓ cup walnuts
  • ½ cup basil, packed
  • ⅓ cup extra virgin olive oil, plus more for consistency
  • 3 garlic cloves
  • Juice from ½ lemon
  • 3 tbsp nutritional yeast
  • ¾ tsp sea salt
  • ¼ tsp ground black peppers
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash the carrots and cut off the tops, setting them aside.
  3. Place the carrots on a baking dish, drizzle with avocado oil, and generously sprinkle with salt and pepper.
  4. Bake for 40-45 minutes, tossing and flipping them half way through.
  5. While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in a food processor.
  6. Add the rest of the ingredients, and blend until smooth.
  7. If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
  8. Once the carrots are done, serve them with pesto.

Roasted Carrots with Carrot Top Pesto Paleo Dairy Free Whole30