Blistered Green Beans

Sometimes the main entree steals all our attention during meal planning. So what’s a hungry human to do??

We’ve all got a limited amount of brain power for figuring out the answer to the question, “what’s for dinner?” Thankfully, side dishes don’t need to taste like an afterthought.

A welcome departure from the mundane, Blistered Green Beans are a jazzed up version of a classic veggie side dish. A little sliver of Summertime. Blistered and slightly blackened. Smoky and garlicky with a mild crunch. It’s amazing how different cooking methods give your food such different flavors and textures! These beans are super simple to make, using only a handful of ingredients. On your table and in your tummy in minutes.

Any variety of string beans will work. Feel free to substitute whatever you have on hand or find your new favorite, whether it’s traditional green beans, haricot verts (French green beans), wax beans, or Italian flat beans.

Blistered Green Beans

A jazzed up version of a classic veggie side dish. Tastes like summertime. Tastes great alongside meat right off the grill.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, nut-free, paleo, soy-free
Servings: 4 people

Ingredients

  • 1 pound string beans, any variety
  • 1-1.5 Tbsp bacon grease
  • 1 tsp garlic, minced
  • salt, to taste

Instructions

  • Heat large skillet on medium high or high, depending on your cooktop. Add bacon grease and string beans. Stir to coat all beans in bacon grease.
  • Every minute or so, stir the beans in the pan. Allow beans to sit in one spot long enough to get some blistered and blackened spots.
  • When beans are done cooking, after about 5 minutes, add garlic and salt to taste. Stir garlic and beans for last 30 seconds to ensure garlic doesn't burn. Remove from heat. Serve immediately.

Notes

May be made with any variety of string beans – traditional green beans, Italian flat beans, haricot verts, wax beans – they will all be delicious, though may require slightly different cook times.

No-Bake Trail Mix Bars

Warning- these no-bake trail mix bars may be addictive! If you enjoy the flavor combo of sweet and salty tastes, you’ll definitely want to give these a try. These snack bars have a similar vibe to the familiar, no-bake oatmeal balls or bars. Though since these are made with loads of nuts and seeds, these trail mix bars are a snack which will keep you from feeling hungry again in an hour. And, therefore, keep you and/or your kids from raiding the pantry…. again. Win, win!

If you’re quarantined at home with young kids, this is a great recipe to make with them, also. Lots of measuring, lots of pouring. A little mixing. No raw ingredients which need to be cooked before consuming. No waiting around, shooing people away from the oven. Just mix it all and press it into a pan. Easy peasy, lemon squeezy. Then you can move on to my favorite part – sinking your teeth into this gooey, crunchy, salty-sweet, scrumptious trail mix bar. Yum! Now go raid the pantry and get no-baking!

No Bake Trail Mix Bars – My Healthy Harvest

No-Bake Trail Mix Bars

Hearty, portable snack of nuts, seeds, dried fruit, and chocolate chips pressed into bars. No cooking or baking required.
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, paleo, soy-free
Servings: 12 bars

Ingredients

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup banana chips
  • 1 cup unsweetened coconut flakes
  • 1 cup raisins
  • 1/2 cup chocolate chips make sure dairy-free
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted I use refined coconut oil
  • 1/4 cup sunflower seed butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  • Pulse pecans, walnuts, and banana chips in food processor until coarse in texture and crumbly.
  • In a large bowl, whisk coconut oil, sunflower seed butter, honey, cinnamon, salt, and vanilla extract until combined.
  • Pour nut and banana chip mixture into the large bowl with wet ingredients. Add coconut flakes, raisins, and chocolate chips. Using a spatula, mix to combine.
  • Line an 8×8 glass pan with parchment paper. Pour mixture into lined glass pan. Press down evenly into pan. Cover with lid or plastic wrap. Freeze for at least 1 hour.
  • Remove from freezer. Cut into 12 bars. Store in the refrigerator.

Notes

Do not over-process the pecans/walnuts/banana chips. If you do, you will end up with nut butter, and the texture of the bars will be gloppy.
Because coconut oil melts around 75 degrees, storing the bars in the fridge (or freezer) works best. If the coconut oil starts to melt, the bars will fall apart and crumble. It will still be tasty, but you’ll be eating it with a spoon instead.
Bars last week for 1 week in the fridge. Longer in the freezer. Freeze individual bars wrapped in parchment to be able to easily remove one bar at a time.

Perfect Gluten-Free Pizza Crust

Crisp on the outside? Check. Satisfying chew on the inside? Yup. Holds up to lots of toppings? You betcha. Can you eat it one-handed? Yes, indeed. On the table in under an hour and a half? Absolutely. Yeasty, dough-like taste and texture? Double check. It may not look like much in the picture, but try it and taste it! I think you’ll agree, your quest for the perfect gluten-free pizza crust is complete.

After a trip to a pizza place (where I was not able to enjoy the pizza), I became a woman on a mission – to create a pizza crust which was allergy-friendly while satisfying my discriminating pizza palate and raging pizza craving. No small task honestly. And I’m pleased to say this one is a true winner. When we ate it the other night, the discussion at the table included the words – “so delicious,” “please make this again,” and “I sure hope you’re going to share this one on your blog.” So here it is.

No need to drag out the mixer or fancy dough hooks, no bread maker or any other fancy equipment. Mix up almost everything in a single bowl. Let it rest for an hour while you prepare your toppings (or do something else), add a final ingredient, knead the dough a few times, let it sit for 10 minutes while you stage your other ingredients, assemble, bake, and eat. Done. Homemade gluten-free pizza on the table and in your mouth in less than 90 minutes from start to finish.

I called this recipe a pizza crust, though it’s so much more than that! This dough can be used to make all manner of pizzas, flatbreads, calzones, and most likely other tasty goodies as well. Let your imagination run wild!

We made flatbreads topped with pesto, my No-Heat Italian Sausage Crumbles, caramelized onions and garlic cloves, black olives, and a sprinkle of oregano on top. We’ll be coming back to this one again and again!

Perfect Gluten-Free Pizza Crust

This delicious dough is made of cassava flour and arrowroot powder, yet has the sturdy texture and chew mimicking a traditional wheat crust. Use this dough to make pizzas, flatbreads, calzones and more! Your family will love this! (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, nightshade-free)
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings

Ingredients

  • 3 cups cassava flour plus extra to form dough
  • 1 cup arrowroot flour
  • 1 tsp garlic powder
  • 6 Tbsp olive oil
  • 1 tsp salt
  • 2-1/4 cup water (105-110 degrees Fahrenheit)
  • 2 package yeast
  • 2 tsp sugar or honey
  • 1 Tbsp gelatin
  • 3 Tbsp hot water

Instructions

  • In a large mixing bowl, add 3.5 cups cassava, arrowroot, garlic powder, and salt. Whisk to combine. Then add in olive oil and whisk again until evenly distributed and crumbly in texture.
  • In a glass bowl or liquid measuring cup with the 105-110 degree water, add sugar/honey and yeast and allow to sit for a few minutes until bubbling. When yeast is proofed, add water and yeast mixture to flour mixture and form dough ball with hands. Knead a handful of times, just to make sure it's evenly mixed. Cover with plastic wrap and let sit in a warm area of your kitchen for 1 hour.
  • In a small cup, add gelatin and hot water. Immediately, mix to combine, ensuring no lumps. Then, as quickly as possible, pour liquid gelatin into bowl with dough. Using hands, incorporate gelatin into dough. Adding 1/4 cup cassava flour at a time, knead a handful of times again until dough is not sticky (I added 3/4 cup cassava).
  • Preheat oven to 500 degrees Fahrenheit. Divide dough into eight evenly sized pieces. Using a rolling pin on a floured surface, roll out dough into a round disk of your desired thickness. Place on a pizza pan and bake for about 10 minutes or until lightly browning.

Notes

Thicker crust will be chewier. Thinner crust will be lighter and crisper. Increase cooking time to make crispier.
Leftovers can be stored in a plastic bag in the refrigerator for several days. Reheats best in a toaster oven (crispiness), may also use a microwave.
For paleo or AIP, use honey instead of sugar.


No-Heat Italian Sausage Crumbles

Love the rich, meaty flavor of Italian Sausage, but cooking for someone who doesn’t appreciate spicy food? A picky toddler? Or someone needing to avoid nightshade spices (peppers, tomatoes, and paprika)? You can still enjoy amazing, homemade Italian Sausage Crumbles.

With a handful of spices and a skillet, you can transform plain ol’ ground pork into something magical and versatile in a matter of minutes. Sprinkle these No-Heat Italian Sausage Crumbles onto a pizza, flatbread, or loaded baked potato. Add them to a breakfast egg casserole, veggie hash or pasta. Breakfast, lunch or dinner, these Italian Sausage Crumbles can jazz up any meal!

We thought we might miss the heat, but we were wrong! My husband grew up in a home where Italian Sausage was taken very seriously, and he claims this sausage hits the mark! While I prefer ground pork for a more traditional flavor, another meat could be substituted based on what you have in the fridge or dietary preference.

This recipe makes two pounds of sausage crumbles which is likely more than you need, unless you’re feeding a crowd. This was intentional, because the leftovers freeze beautifully. Automatically put half in the freezer and you’re taking a shortcut to dinner on another night! Not interested? All the quantities may be easily cut in half to make only a single pound.

How will you eat your No-Heat Italian Sausage Crumbles? We ate ours on flatbreads (pictures above) – heavenly pizza crust recipe to follow soon! Stay tuned!

No-Heat Italian Sausage Crumbles

Full of flavor, but not the heat! These Italian Sausage Crumbles are a favorite of kids and adults whether or not they enjoy spicy foods and those who need to avoid nightshade spices, such as peppers and paprika, common ingredients in Italian Sausage. Sprinkle on flatbreads, pizzas, pasta, or veggies for a delicious meal! (Paleo, AIP option, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings

Ingredients

  • 2 pounds ground pork
  • 1 drizzle olive oil
  • 1 tsp onion powder
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp honey
  • 1/2 tsp dried parsley
  • 1/2 tsp ground pepper
  • salt, to taste

Instructions

  • Add all ingredients except salt to a large skillet. Over medium-high heat, using a spoon or spatula, break up meat into small chunks and stir to distribute spices evenly throughout.
  • Stirring occasionally, cook until browned and cooked all the way through, about 15 minutes on my cooktop. Remove from heat. Enjoy!

Notes

AIP option: omit fennel seeds and black pepper.
Leftovers store well in the refrigerator for three days. Sausage crumbles reheat well in microwave or on a skillet on medium heat just until hot. Leftovers freeze beautifully.


several varieties of citrus fruits on a plate and platter, each stopped with pomegranate and mint

Winter Citrus Salad

This celebration of seasonal fruit is the antidote to dreary, overcast winter days on a plate. Unlike the brown and gray of short December days, my Winter Citrus Salad is a feast for the eyes. Containing four different types of citrus fruits – naval oranges, pink grapefruits, pomelos, and mandarin oranges – this salad is beautiful, refreshing, and uplifting.

Oranges are a classic, staple fruit in many households, but why stop there when there’s so much variety to enjoy? Citrus fruits of all kinds have a few things in common: they’re vividly colored, bursting with bright acidity and sweetness, juicy, and oh-so fresh smelling! Take advantage of the winter growing season and try some of the others this year; I bet you’ll be glad you did.

Slices of pomelo, grapefruit, naval orange, mandarin orange, and clementine with pomegranate and mint leave sprinkled on top.

Fruit salad, while always tasty, typically makes its appearance during the summer months at picnics and graduation parties. It’s much less often that we think of fruit salad as an option during the winter. But why? With all this delicious fruit in season right now, we’ve been missing out! Bring a little pizzaz to your table this winter. Grab a sharp knife, cutting board, some fruit and try my Winter Citrus Salad!

Vibrant slices of pink, orange, red, and yellow citrus are eye-catching on a platter, especially when accented with slivers of deep green mint leaves and pops of dark red pomegranate. Not only that, but these fruits are a much needed contrast to the warm, cooked foods we often eat as winter-fare.

Close up of slices of citrus fruit with pomegranate and mint on top.

One last thing. This salad is highly forgiving. Can’t find pomelo? Tangerines or clementines look better than the mandarins? Dying to try some blood oranges? Swap out whatever citrus fruits are available or sound good. For best results, I would include a minimum of three different citrus varieties, though four or even five is definitely preferred. (I actually thought I had grabbed some clementines, but instead ended up two different types of  mandarins – oops!! Those things happen sometimes when shopping while distracted!) Also, I don’t recommend subbing in lemon or lime as these are much more sour than sweet, unlike the other fruits. Have fun with this no-cook beauty!

Winter Citrus Salad

A celebration of seasonal fruit, this salad contains slices of pink grapefruit, naval oranges, pomelo, clementines, and mandarin oranges topped with pomegranate arils and sliced mint leaves. (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, nightshade-free)
Prep Time20 mins
Total Time20 mins
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

  • 1 pomelo
  • 2 pink grapefruits
  • 2 naval oranges
  • 6 mandarin oranges
  • 1/4 cup pomegranate arils
  • 1/4 cup mint leaves

Instructions

  • Peel fruit with soft, thin, easily removable skin, like mandarins, by hand. Using a sharp knife, chop off end with stem and opposite end to create two flat surfaces. Stand up fruit on one flat end. Using knife, cut off peel in strips, rotating the fruit around in a circle until all peel has been removed.
  • Cut each citrus fruit into cross-sectional slices of even thickness. Arrange citrus slices randomly on platter or plate. Sprinkle pomegranate arils on top.
  • Chiffonade a few mint leaves (stack and fold mint leaves together, then cut with sharp paring knife into thin strips). Sprinkle over plated fruit. Garnish with remaining mint leaves.

Notes

May make in advance. If doing so, recommend waiting to cut and add mint leaves until time of serving, for freshness. Cut mint leaves can discolor on the edges.
Leftovers can be stored in the refrigerator.


Cooked bacon wrapped pears in rows on a rectangular metal serving tray.

Bacon Wrapped Pears

Appetizers which require only a few real-food ingredients, look attractive and get gobbled up quickly are in high demand this time of year. Whether you’re attending an autumn dinner party or hosting a New Year’s Eve gathering, add these Bacon Wrapped Pears to your short list of appetizers to consider. They’re an awesome addition to just about any planned menu or potluck!

Have you ever tasted roasted pears? Fresh pears are tasty, but roasting takes them to a whole new level of yumminess! Caramelized pear tastes sweeter and more refined than the fresh fruit. And contrasting in many ways, the bacon is the perfect compliment, making my Bacon Wrapped Pears a true treat. Sweet and salty, savory and cinnamon-y. Don’t pass up this recipe, seriously. You’ll be missing out!

While the prep work is easy, it’s a bit tedious. Coring and cutting the pears is a cinch. As is cutting the bacon pieces in half length-wise. However, wrapping the individual pieces of bacon around the pear slices and skewering with an appetizer pick is the part which requires a little more attention and patience. To speed things up, I recommend creating a mini assembly line by having all the ingredients prepared and kitchen gear ready before you begin the bacon-wrapping. And, if you can recruit an assistant, more hands make for lighter work, of course!Uncooked bacon wrapped pear slices laying on a wire rack on top of a baking sheet.

While you can wrap the bacon around the pear slices any way you like, I think creating an “X” or “criss-cross” pattern around each pear slice is the most attractive pattern. Although, simply winding the bacon around the pear would save you a few minutes of prep time, and will obviously taste the same.

You may like to skewer each pear slice with an appetizer pick to make it easier to eat – saving the food from being manhandled on the serving tray (yuck!) and saving guests from having sticky or greasy fingers. If you stick the pick through the bacon, it may help it stay in place, too. However, this is not necessarily needed depending on how the bacon is placed. And it is easier to slide the appetizer picks through the pear only, going around the bacon. Try it both ways and see which you prefer.

Appetizer picks are superior to toothpicks, in this instance, though toothpicks will do in a pinch. Choose appetizer picks with a squared-off or rectangular post, if possible. These will work better, preventing the cooked pear from sliding or spinning on a round post on the way to your mouth!Cooked bacon wrapped pears, fresh out of the oven, sitting on a rack on top of a baking sheet.

Serve these pears warm or at room temperature – but not cold! They’re best when eaten fresh, so I don’t recommend making these far in advance. If you bake them at home, then pop them in the oven for a few minutes to reheat when you get to your destination, this works well and won’t monopolize the host’s oven space. A considerate guest is one who gets invited back. And a guest who brings these Bacon Wrapped Pears gets a repeat invite, too 🙂

Bacon Wrapped Pears

Crisped bacon wrapped around slices of cinnamon spiced roasted pear. An ideal appetizer for Fall and Winter gatherings and special meals. 
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Servings: 12 servings

Ingredients

  • 6 ripe pears, cored and cut into wedges
  • 12 oz bacon, strips cut length-wise
  • cinnamon

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Making a criss-cross pattern, wrap a bacon strip around each pear slice. Slide appetizer pick through the middle of each pear slice. 
  • Place bacon wrapped pear slices on a rack on a rimmed baking sheet (rack not necessary in order to make recipe). Sprinkle lightly with cinnamon. Bake for 35 minutes, or until pears are tender and bacon is cooked.
  • Remove from oven. Allow to rest for 5 minutes before plating or eating.

Notes

Best eaten immediately, or if covered for a short period of time and reheated in oven for a few minutes. 
Number of servings depends on number of people eating and how much other food is available. May serve more or less depending.


Rustic banana muffin on marble slab

Rustic Banana Muffins

Some banana muffins are so tender, delicate and fluffy that 10 minutes after you eat it, your tummy feels just as hungry as before you snacked. This isn’t that kind of banana muffin. This muffin is a rustic, sturdier kind of muffin. The kind that you can grab on your way out the door and eat one-handed without making 1000 crumbs. The kind which are low enough in sugar, they aren’t dessert in disguise. You can enjoy these banana muffins at breakfast, yet they’re sweet enough to enjoy as a lower sugar treat. My favorite way to eat these banana muffins is topped with a smear of nut or seed butter and a mug of chai tea.

These gluten-free Rustic Banana Muffins are made with cassava flour. Cassava flour is one of my favorite gluten-free flours, because it bakes very similarly to wheat flour. Often it can be substituted 1:1 for wheat in recipes. It’s a little bit heavier than wheat, contributing to the overall weightiness of your baked goods – and its ability to satisfy your appetite. Cassava flour is mild and relatively neutral in flavor. Interestingly, this flour isn’t a grain. It’s a dried, ground South American root vegetable, yuca. It’s not yet quite as mainstream as some other gluten-free options, but popularity of cassava flour is rising. It’s now available at Whole Foods and on Amazon, making it more accessible than ever before.

Have time to make muffins, but not looking to eat them right away? Freeze a batch to have on hand. Individual muffins can easily be added to a lunchbox for adults or kids. Or stash them all away for when overnight guests come; defrost the night before for a head start on making breakfast. A breakfast casserole and some fresh fruit would be low-maintenance, crowd-pleasing accompaniments.

3 rustic banana muffins in a row on a marble slab

Rustic Banana Muffins

Rustic, satisfying banana muffins made with cassava flour. Perfect for adding to a lunchbox for school or work, breakfast, or dessert. (gluten-free, dairy-free, soy-free, egg-free, nut-free, and nightshade-free)
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 9 muffins

Ingredients

  • 1-1/2 cup cassava flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
  • 3 large bananas, mashed
  • 7.5 + 2 Tbsp water
  • 3 Tbsp ground flaxseed
  • 3 Tbsp maple syrup
  • 3 Tbsp honey
  • 3 Tbsp palm shortening, melted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In a small cup, prepare "flax egg" by adding ground flaxseed and 7.5 Tbsp water. Stir and allow to sit for several minutes, until water is absorbed and consistency changes to look more like a gel. 
  • In a mixing bowl, add cassava, baking soda, cinnamon, and salt. Whisk to combine. In a second mixing bowl, add mashed bananas, 2 Tbsp water, maple syrup, honey, melted palm shortening, vanilla extract, and "flax egg". Whisk vigorously until smooth.
  • Pour dry ingredients into the wet ingredients. Using a spatula, mix until combined. Spoon batter into muffin pan. 
  • Bake for 55 minutes. If checked with a toothpick, it should come out clean. Allow to cool before removing from pan.

Notes

Makes 8-9 standard size muffins depending on size of bananas used. 
Muffins are easy to remove from a silicone muffin pan. If using a metal pan, may benefit from using paper/parchment muffin liners.
May make in advance. Store leftovers covered in refrigerator for longest "shelf-life". Muffins freeze well.
While many muffin recipes also turn out similarly well if baked in a loaf pan instead of a muffin pan, I don't recommend making banana bread with this recipe. The bread remains a little doughy, especially towards the center and bottom of the loaf.


Maple Mandarin Vinaigrette

Have you ever made your own salad dressing before? For most people, the answer is likely “no”. It may seem unattainable, unnecessarily fancy, or complicated. After all there are shelves and shelves full of ready-to-eat salad dressings in every supermarket. Hopefully, this recipe will change your mind and introduce you to the wonderful world of homemade salad dressing.

If you’ve yet to make salad dressing, my Maple Mandarin Vinaigrette is a great one to try first! It is fresh, zesty, and has depth. The warm, homey maple syrup contrasts with the bright, acidic citrus. This stuff is seriously good. And I’ve never seen this flavor in the store before. Dress some salad with it. Pour it over some roasted vegetables. Marinade some chicken before grilling. Right now, my favorite way to eat this dressing is drizzled over my Harvest Salad (previous post and pictured below); the two are a perfect match! With a handful of ingredients you may already have in your kitchen, you can make this Maple Mandarin Vinaigrette in 3 minutes. That’s all – 3 minutes! And in as much time as it takes you to check the mail, you’ll have a fresh, original flavor of salad dressing which has all real-food ingredients!

Have you ever stopped to read the ingredients on the pre-made bottles of salad dressing? With very few exceptions, salad dressings have become a magnet for all sorts of cheap, processed ingredients not found in nature. Many dressings include several of these all in the same bottle – even brands promoting themselves as healthy and natural! From the very base of the dressing- the oil (ex: soy, canola, safflower) to “natural flavors,” which by the way are really essentially the same as artificial flavors, to “spices” (another umbrella term preventing transparency in our food supply), to emulsifiers, thickeners, preservatives and so forth. 

No, thank you! I don’t mind giving my dressing a quick shake before I pour. And I’ve got 6 ingredients, a jar, and 3 minutes to make this dressing. How about you?

Maple Mandarin Vinaigrette

Savory-sweet vinaigrette style salad dressing which comes together in minutes. (AIP option, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time3 mins
Total Time3 mins
Course: Salad
Cuisine: American
Servings: 8 servings

Ingredients

  • 1 cup olive oil
  • 3 mandarin oranges, juice of
  • 1/4 cup maple syrup
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp dijon mustard
  • 1 tsp salt

Instructions

  • Place all ingredients in a glass jar. Shake vigorously until completely mixed and has an even, consistent appearance.

Notes

May prepare in advance. Store in refrigerator. Lasts for at least 1 week.
Serving recommendation: dressing on my Harvest Salad.
AIP option: omit dijon mustard.


Harvest Salad

This salad truly tastes like a celebration of Fall in a bowl, and it comes together with only minutes of hands-on cooking time. In the midst of the busyness of the holidays, we all seem to have an abundance of “extras” on our to-do lists while treats persistently loom nearby. The temptation to over-indulge is sky high! As a result, the question of “what to eat?” sometimes feels more daunting than usual. Have no worries, friends, this salad will keep you nourished, satisfied, and back to the holiday festivities in a flash! And it’s seriously delish. 

Seasonal fruits are the true jewels of this Harvest Salad. Their flavors are sweet and tart and there’s something undeniable about their visual appeal. Crisp juicy apples are, for many people, the quintessential autumnal fruit. An abundance of varieties are readily available in stores now – take advantage and try something new! The satisfying chew and bursts of flavor from dried cranberries can’t be beat! Roasted brussels sprouts and red onion contribute savory saltiness and a bit of a bite. A mix of three kinds of salad greens, arugula, spinach, and butter lettuce, keeps the salad base interesting. The greens have a mix of crunchy and delicate textures. Mild flavor from the butter lettuce and a peppery spiciness from the arugula. Top that all off with some crunchy pumpkin seeds, and you’ve got yourself a real salad. No boring, wimpy salad here! 

Another convenience is that ingredients can effortlessly be swapped out depending on what’s on hand or your taste preferences. Swap pears for apples, cherries for cranberries, carrots for brussels sprouts, or almonds for pumpkin seeds. So many possibilities, surely there’s something for everyone!

I highly recommend topping this salad with my Maple Mandarin Vinaigrette (post coming soon). The sweet-savory flavor perfectly compliments this Harvest Salad and adds to the all-things-fall feel. Even if you’re in a time crunch, this dressing comes together in under 5 minutes and really “makes” this salad! Top with some shredded rotisserie chicken or goat cheese, if dairy is tolerated,  to quickly turn this salad into a stand-alone meal. Enjoy!

Harvest Salad

Crisp salad greens topped with roasted brussels sprouts, seasonal fruit, red onion and pumpkin seeds. Pairs beautifully with a savory-sweet dressing such as my Maple Mandarin Vinaigrette. (AIP option, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

Harvest Salad

  • 1 big handful arugula
  • 1 big handful spinach
  • 2 big handfuls butter lettuce
  • 1/4 red onion, thinly sliced
  • 2 apples, cored and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/2 pound brussels sprouts, halved or quartered depending on size
  • 1 Tbsp olive oil
  • salt

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Spread brussel sprouts on a baking sheet. Coat brussels sprouts with olive oil, and shake pan to coat. Sprinkle with salt. Roast in oven for about 25 minutes, giving the pan a shake about every 10 minutes to move the sprouts around, until brussels sprouts are moderately browned and tender. Remove from oven. Allow to cool.
  • Assemble salad in a large bowl- adding greens, red onion, roasted brussels sprouts, apple slices, dried cranberries, and sprinkling with pumpkin seeds on top.
  • At time of serving, drizzle desired amount of dressing on top. 

Notes

Dressing recommendation: my Maple Mandarin Vinaigrette.
Best enjoyed the day prepared. May prepare in advance. If doing so, add dressing at time of serving to keep lettuce crisp.
Will last a day or two in the refrigerator.
AIP option - omit pumpkin seeds


Tex Mex Sweet Potato Beef Skillet

In the mood for a smoky, satisfying dinner which can be cooked in a single skillet? Try this Tex Mex Sweet Potato Beef Skillet. It’s chock full of vegetables – satisfying sweet potatoes, sauteed onions, wilted spinach, creamy avocado, and layers of flavor boosting ingredients, including lime juice, scallions, cilantro, oregano, and cumin! This skillet meal also has a variety of textures thanks to the mix of cooked and fresh produce. Grab a spoon and dig into this one dish meal tonight!

Tex Mex Sweet Potato Beef Skillet

Hearty skillet meal with smoky Southwest flavored ground beef and lots of veggies.  (AIP option, paleo option, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

Cooked Vegetables

  • 2 large sweet potatoes, peeled and diced
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper (omit for AIP)
  • 1/2 cup frozen corn (omit for paleo, AIP)
  • 1 large handfull spinach

Beef

  • 1 pound ground beef
  • 1/2 medium onion, diced
  • 1 tsp salt
  • 2 tsp cumin (omit for AIP)
  • 1 tsp oregano

Fresh Garnishes

  • 2 avocados, peeled and sliced
  • 1 lime, cut into wedges
  • 3 scallions, chopped
  • 1/2 cup cilantro, chopped

Instructions

  • In a large skillet on medium-high heat, add all ingredients under "Beef" ingredient heading above. Stir occasionally until fully cooked and browned. Remove from heat, pouring into a bowl and covering.
  • In skillet, add sweet potatoes, olive oil, 1/2 tsp each of salt and pepper. Cook, stirring occasionally, until sweet potatoes are lightly browned and can be easily pierced with a fork.
  • Add ground beef back into pan along with corn and cook until heated. Remove from heat. Add spinach and gently incorporate while allowing spinach to wilt.
  • Garnish with sliced avocado, lime wedges, scallions, and cilantro.

Notes

Best served immediately.
If made in advance, store garnishes separately from rest of cooked sweet potato beef skillet to allow for reheating before adding fresh garnishes.