Roasted Chickpeas with Spices

This is just a quick easy snack or salad topper! Roasted chickpeas with pimenton (sweet smoked paprika) and my personal secret ingredient to everything — steak seasoning.

1 can chickpeas, drained and rinsed

1 tsp salt

1 tablespoon avocado oil

1 tsp garlic powder

1 tsp smoked pimenton

1 tsp steak seasoning

Rinse and drain the chickpeas. Pat dry and allow to airdry until they don’t have any remaining water, about ten minutes.

Preheat the oven to 425. Toss the dried chickpeas onto a parchment lined baking sheet and coat in the oil and spices. Bake foe 20 minutes (it could take up to 30 minutes to get the perfect crisp).

Enjoy!

Cabbage slaw with tarragon dressing, an easy salad idea

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.

Recipe:

For the slaw:

  • One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
  • About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
  • 10-12 cherry or grape tomatoes, cut in halves
  • 1/2 a red onion, diced

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons avocado oil
  • 3-4 tablespoons white wine vinegar
  • 3-4 tablespoons finely chopped fresh tarragon
  • 1/4 tsp. garlic powder
  • Cracked pepper, to taste
  • A light dusting of cayenne pepper

Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.

Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.

Brussels Sprouts With Sweet Roasted Glaze

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Sweet potato side dish with spring herbs and garlic

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too. Now that it’s gardening season, herbs are readily available so experiment with all kinds! (If you need some seeds, click here for my Seeds Now affiliate link.)

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.

Duck Fat Fries with Rosemary: An Air-Fryer Recipe (Gluten-Free, too!)

A couple of weeks ago on Instagram I asked a question in my stories, “do I need an air fryer?” Well, my mom had one she didn’t use so she brought it over. I’ll admit I’m not a fan of the cabinet space it hoards, but there is no question that our fry game got better that day. So I came up with a very simple recipe for duck fat fries. I also recently became accepted as an affiliate for Fatworks, so the timing couldn’t be better!

Ingredients:

  1. Four to five medium sized yukon gold potatoes (I always go for organic potatoes if I can find them), chopped into french fry sized pieces
  2. Two tablespoons Fatworks Duck Fat
  3. Two sprigs rosemary, plus about a tablespoon of finely chopped rosemary
  4. 1 teaspoon (or more to taste) fine pink Himalayan sea salt

Add the chopped potatoes, oil, chopped rosemary and sea salt to a bowl and mix, coating all of the potatoes with the fat. Place them in the air fryer’s basket (we have one similar to this, and love it). Place the rosemary sprigs on top, gently. I cooked these for about 25 minutes at 400 degrees and they came out perfectly! Different fryers have different cooking directions, so pay attention to that.

This was a version I made without rosemary, but they were definitely better with it.
Kid approved!

Sweet roasted Brussels sprouts

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Herb and garlic savory sweet potatoes

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too.

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.

Air Fryer Rosemary Duck Fat Fries

A couple of weeks ago on Instagram I asked a question in my stories, “do I need an air fryer?” Well, my mom had one she didn’t use so she brought it over. I’ll admit I’m not a fan of the cabinet space it hoards, but there is no question that our fry game got better that day. So I came up with a very simple recipe for duck fat fries. I also recently became accepted as an affiliate for Fatworks, so the timing couldn’t be better!

Ingredients:

  1. Four to five medium sized yukon gold potatoes (I always go for organic potatoes if I can find them), chopped into french fry sized pieces
  2. Two tablespoons Fatworks Duck Fat
  3. Two sprigs rosemary, plus about a tablespoon of finely chopped rosemary
  4. 1 teaspoon (or more to taste) fine pink Himalayan sea salt

Add the chopped potatoes, oil, chopped rosemary and sea salt to a bowl and mix, coating all of the potatoes with the fat. Place them in the air fryer’s basket (we have one similar to this, and love it). Place the rosemary sprigs on top, gently. I cooked these for about 25 minutes at 400 degrees and they came out perfectly! Different fryers have different cooking directions, so pay attention to that.

This was a version I made without rosemary, but they were definitely better with it.
Kid approved!

Fast cabbage slaw with tarragon dressing

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.

Recipe:

For the slaw:

  • One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
  • About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
  • 10-12 cherry or grape tomatoes, cut in halves
  • 1/2 a red onion, diced

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons avocado oil
  • 3-4 tablespoons white wine vinegar
  • 3-4 tablespoons finely chopped fresh tarragon
  • 1/4 tsp. garlic powder
  • Cracked pepper, to taste
  • A light dusting of cayenne pepper

Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.

Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.