Tag Archives: olives

Name: Sweet Potato Pizza Bites (Paleo, Whole30)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 pizza bites
Ingredients: 1 large sweet potato (about 1/2 lb) (cut into 2 inch chunks); 1/4 cup coconut flour; 1 tbsp extra virgin olive oil; 1 egg; 1/2 tsp sea salt; 1/2 tsp garlic powder; 1/2 cup raw cashew; 1 tbsp lemon juice; 1 tbsp nutritional yeast; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/4 tsp sea salt; 1/4 tsp ground black pepper; 3 tbsp water (plus more if needed); 1/4 cup marinara sauce (sugar free); 12 pepperoni slices (sugar free); black olives; Optional garnish: red pepper flakes, basil leaves, garlic powder, or your favorite topping

Sweet Potato Pizza Bites (Paleo, Whole30) – Make Spider Toppings for Halloween!

These Paleo and Whole30 Sweet Potato Pizza Bites are so fun and easy to make, and you can even make spooky shapes with the toppings for Halloween!

You ready for the cutest and the most delicious snack for a party? From my experience, the most popular appetizers at get-togethers are finger foods that you can enjoy a bite at time. That way, you aren’t overcommitting to one dish and you can taste a little bit of everything.

Sweet Potato Pizza Bites Recipe

These mini Sweet Potato Pizza Bites are the perfect snack for those get-togethers and they are packed with all the good-for-you ingredients without any dairy or gluten. Not only that, they are fun and easy to make, and you can even get your kids involved because the steps are pretty simple. If you are a sweet potato lover, I know you’ll love this recipe!

Make Spider Toppings for Halloween!

Not only are these Sweet Potato Pizza Bites great any time of the year, you can get festive over Halloween by making fun shapes with black olives. Making little spiders with them is actually quite easy to do, and they actually end up look super creepy and realistic.

I mean… what kid wouldn’t go crazy for these? If these are TOO creepy, you can even make jack-o’-lantern faces like I did with these Halloween deviled eggs! Aren’t they so much fun?

Choose Your Own Toppings!

I’m a huge fan of the pepperoni and olives combo, but if aren’t, you can, of course, choose your own toppings and put anything you want on these Sweet Potato Pizza Bites. Some of my other favorites are: bacon, mushrooms, arugula, prosciutto, and real cheese if your digestion has no problem with it.

The sweet potato crust is quite sturdy, but make sure the toppings aren’t too heavy, because you’ll want to be able pick these up in one hand without the crust falling apart!

Sweet Potato Pizza Bites (Paleo, Whole30)

Course: Appetizer, Main Course

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 pizza bites

Calories: 81 kcal

Author: Jean Choi

These Paleo and Whole30 Sweet Potato Pizza Bites are so fun and easy to make, and you can even make spooky shapes with the toppings for Halloween!

Ingredients

Sweet Potato Crust

1 large sweet potato (about 1/2 lb) cut into 2 inch chunks
1/4 cup coconut flour
1 tbsp extra virgin olive oil
1 egg
1/2 tsp sea salt
1/2 tsp garlic powder

Cashew Cheese

1/2 cup raw cashew
1 tbsp lemon juice
1 tbsp nutritional yeast
2 tsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground black pepper
3 tbsp water plus more if needed

Pizza Toppings

1/4 cup marinara sauce sugar free
12 pepperoni slices sugar free
black olives
Optional garnish: red pepper flakes, basil leaves, garlic powder, or your favorite topping

Instructions

Line a baking sheet with parchment paper and grease it lightly.
Preheat oven to 400 degrees F.
Place sweet potato chunks and coconut flour in the food processor and blend until the mixture becomes a fine texture.
Add egg, olive oil, sea salt, and garlic powder, and pulse until the dough becomes pasty.
Scoop out 2 tablespoons of the dough on the parchment paper and use your hands to shape into a circular crust that's about 1/4 - 1/2 inch thick. Repeat with the rest of the dough.
Bake in the oven for 15 minutes.
While the crust is baking, make the cashew cheese by blending all ingredients in a blender until smooth and creamy. Add more water if the consistency is too thick.
Once the crust is done baking, top with 1 tsp marinara sauce.
Add the cashew cheese (you might not use all of it), then top with a slice of pepperoni.
Add black olive slices, or for Halloween, cut the olives into shapes for spiders before adding them.
Place back in the oven and bake for another 5 minutes.
Sprinkle with your favorite toppings, then enjoy!

Nutrition Facts

Sweet Potato Pizza Bites (Paleo, Whole30)

Amount Per Serving (1 pizza bite)

Calories 81 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 14mg 5%

Sodium 207mg 9%

Potassium 106mg 3%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 2g 4%

Vitamin A 31.6%

Vitamin C 1.3%

Calcium 0.7%

Iron 3.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Bell Pepper & Eggplant Salad

This paleo & vegan roasted bell pepper & eggplant salad is a delicious and healthy way to enjoy your vegetables!

I can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.

But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!

Roasted Bell Pepper & Eggplant Salad

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Servings: 4 servings

Author: Jean Choi

This paleo & vegan roasted bell pepper & eggplant salad is a delicious and healthy way to enjoy your vegetables!

Ingredients

1 eggplant cut into 1/4 inch cubes
3 tbsp almonds
2 red, yellow, or orange bell peppers halved, seeded, and cored
1 tbsp coconut oil or ghee
Juice from 1/2 lemon
1/4 cup pitted kalamata olives roughly chopped
1 garlic clove, minced Omit for low FODMAP
3 tbsp fresh cilantro
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
1/2 + 1/4 tsp sea salt
Ground black pepper to taste

Instructions

Preheat the oven to 450 degrees F.
Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and 1/4 tsp sea salt.
Bake in the preheated oven for 15 minutes, tossing them halfway through.
While the eggplants are baking, heat a skillet over medium heat.
Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
Transfer the almonds to a cutting board, let cool, then give them a rough chop.
Once the eggplants are done, remove from the oven to cool.
Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
Broil the bell peppers for 5 minutes until the skin is black and charred.
Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
Chill for at least 1 hour before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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The New Yiddish Kitchen Cookbook Giveaway + Pan-Roasted Chicken with Figs & Olives

I grew up in a small suburb in New Jersey, in which almost half of my friends were Jewish. Because of the big Jewish community in my town, it wasn’t unfamiliar for me to hear Yiddish slangs and be invited to Bar and Bat Mitzvahs all throughout middle school. And, most importantly, there was a delicious diner where we can get our fix of matzoh ball soup and a bagel shop that we frequented every weekend.

My exposure to the Jewish culture and food continued when I went to college in New York City, and my late night snacks involved going to our favorite diner to stuff our drunk faces with potato latkes and challah french toast. Of course, the morning after, we would just walk across the street to get our everything bagel with lox and extra cream cheese. Oh, the good old days of glorious carbs and gluten! And how I’m paying for it now with my health.

This is why when my fellow bloggers Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo came out with their new cookbook, The New Yiddish Kitchen, I jumped at the chance to review it! This book contains over 100 Kosher recipes adapted for anyone living with food allergies, and I love that there are little tips for each recipe that are passed down from Jewish grandmothers. There’s even a glossary of all the common Yiddish terms. So cute and fun!

It was so amazing to open up the book to find beautiful photos of gluten-free and paleo recipes and I cannot wait to try them all! Here are the ones I’m the most excited about: matzo balls, challah bread, Bubbe’s brisket, rugelach, tabbouleh, and ALL THE BAGELS! You don’t have to be Jewish to enjoy the dishes in the book. If you love good food, you’ll love all the recipes. And I’m thrilled to give you a chance to win a free copy of the cookbook! Enter below:

This giveaway is open to US residents only. It will be open for entry until April 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email.

The one recipe I HAVE tried from the cookbook and I’m so excited to share with you is the Pan-Roasted Chicken with Figs and Olives! I mean… what about the name of that dish is not to like?

pan roasted chicken with figs olives

I love the balance of sweet and salty in this recipe. The flavors of figs and olives complement each other so well. And also, who doesn’t love to cook with wine? I felt so fancy and Julia Child-like. The chicken tasted so delicious that I’m thrilled that we have leftovers of it for the next several days. It’s also a fairly simple recipe that looks like you put a ton of work into it. So great for a special occasion!

If you want to get your hands on The New Yiddish Kitchen, which I know you’ll love, enter the giveaway above or order it on Amazon!

Pan-Roasted Chicken with Figs & Olives

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Author: Simone Miller & Jennifer Robins

Ingredients

1 whole chicken, cut up into 8 pieces
1 tsp salt
1/4 tsp black pepper
2 tsp (10 ml) avocado oil or schmaltz
1 cup (160 g) slice shallots (about 2-3 medium)
6 dried figs, roughly chopped
1 cup (135g) kalamata olives
1 cup (240 ml) white wine
3 sprigs thyme

Instructions

Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
Season the chicken all over with the salt and pepper.
Add the oil to the skillet and swirl to coat.
One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.