The edges get gorgeously golden, slightly charred, crisp, crunchy, and gloriously caramelized and the middle is deliciously buttery, smoky, sweet and just all kinds of wonderful.

Honestly, I’m struggling to find the words to describe how incredible it really is, I think it’s one of those things you have to experience yourself to really appreciate and embrace the magical life-changing deliciousness. I mean LBR . . . roast cabbage doesn’t sound very appealing but hear me when I say it is going to change your life!

It’s super cheap and easy to prepare and goes with just about everything. Although, to be honest, I could happily make (and eat) the entire pan, all on it’s own and be one very happy gal.

Drizzle it with ranch or if you’re doing the more traditional Christmas roast then smother it with gravy. However you choose to serve it you really can’t go wrong.

We absolutely adore it and I know you will too!

__________________________________________

Question of the day –

What’s your fave side dish/ way to eat your veg?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your life-changing roasted cabbage (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post Simple (but life-changing) Roasted Cabbage first appeared on Better with Cake.

Last week we looked at your faves, now it’s my turn.

Allow me to present you with, in no particular order, my top 10 – deliciously simple, secretly healthy, recipes of 2018;

1 – Golden Spiced Cashew Butter

2 – Peanut Butter Choc Fudge Banana Bread

3 – Life Changing Roasted Baby Tomatoes

4 – 3 Ingredient Dark Chocolate PB&J Cups

5 – {BANANA FREE} Berries & Cream Super Smoothie

6 – Flourless {EGG FREE} Dark Chocolate Pumpkin Spiced Cookies

7 – Roasted Char-grilled Red Pepper Cashew Cheese

8 – Super Fudgy, Flourless {NUT FREE} Dark Chocolate Sweet Potato Brownies

9 – {DATE FREE} Golden Spiced Mango & Coconut Bliss Bites

10 – Flourless {EGG FREE} Dark Chocolate Peppermint Mocha Cookies

__________________________________________

Question of the day –

Did your fave recipe make the list this year? If not I’d love to know – what was your fave?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these any of the recipes you find on this blog of mine go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post My Top 10 Deliciously Simple, Secretly Healthy Recipes To Make In January! first appeared on Better with Cake.

We have made a lot of delicious things together this past year and here we have the top 20, most popular recipes of 2018 as choose by you.

So, without further ado – allow me to present you with your top 20 – most clicked, commented on, shared and re-created recipes of 2018 –

1 – Healthy, No-bake Sugar Cookie Energy Bites

2 – Spicy Tuna and Tomato Burgers

3 – Vanilla Spiked Protein Pancakes

4 – Apple and Cranberry Grain Free Granola

5 – Strawberry and Cream Cashew Cookie Bites

6 – Super Fudgy 5 Ingredient Small Batch Keto Brownies

7 – Jamie’s Spring Fritatta

8 – Raw, Date Free – Salted Caramel Slice

9 – DIY – Homemade Jerk Seasoning

10 – Healthy, Chocolate Peanut Butter Cup Shake

11 – Salted Dark Chocolate Almond Butter Cups with Crispy Quinoa

12 – Healthy Dark Chocolate Peanut Butter Fudge Power Bites

13 – Dark Chocolate Coated Double Stuffed Dates

14 – Carrot Cake Muffins with Whipped Vanilla Cashew Cream Cheese Frosting

15 – 3 Ingredient Dark Chocolate Strawberry Coconut Butter Cups

16 – Dark Chocolate Tahini Fudge Bites

17 – Banana Fig & Walnut Muffins

18 – All natural, Salted Caramel Coconut Bliss Bites

19 – Secretly Healthy, Double Chocolate Cupcakes

20 – Spinach and Feta Chicken Burgers

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To all of you who have re-created, commented on, posted and shared in any of my recipes either here on the blog, the Facebook page or Instagram: Thank you so much for sharing your love and appreciation for my recipes not only with me but with others too.

I honestly LOVE seeing you make and enjoy the recipes I share and it makes my heart all kinds of happy knowing that you’re enjoying a recipe that I created.

Seriously you guys, so much love and I can not thank you enough for all the support and encouragement you have shown me over the years.

Insert all of the feel good, happy, loved up emojis here →

Please comment below and let me know if there is anything in particular that you’d like to see more (or less) of in this coming year.

Thank you so much for being here – love you. Mean it!

__________________________________________

Question of the day –

Did your fave recipe make the list this year? If not I’d love to know – what was your fave?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these any of the recipes you find on this blog of mine go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Top 20 – Reader Favourite Healthy Recipes of 2018 first appeared on Better with Cake.

We have made a lot of delicious things together this past year and here we have the top 20, most popular recipes of 2017 as choose by you.

One thing’s for sure, you guys still REALLY love your bliss/energy bites – noted 

So, without further ado – allow me to present you with your top 20 – most clicked, commented on, shared and re-created recipes of 2017 –

1 – Healthy, No-bake Sugar Cookie Energy Bites

2 – Spicy Tuna and Tomato Burgers

3 – Vanilla Spiked Protein Pancakes

4 – Blueberry Dark Chocolate Energy Bites

5 – Strawberry and Cream Cashew Cookie Bites

6 – Healthy, No-Bake Blueberry Cream Pie Bites

7 – Jamie’s Spring Fritatta

8 – Double Chocolate Banana Bread

9 – Date, Chia and Coconut Energy Bites

10 – Healthy, Homemade Sweet Chili Sauce

11 – Blueberry, Apple and Banana Super Smoothie

12 – Healthy Dark Chocolate Peanut Butter Fudge Power Bites

13 – Dark Chocolate Coated Double Stuffed Dates

14 – Healthy, Homemade Teriyaki Turkey Burgers

15 – Salted Vanilla Cashew Butter

16 – Dark Chocolate Tahini Fudge Bites

17 – All natural, Salted Caramel Coconut Bliss Bites

18 – Pistachio Choc Fudge Bliss Bites

19 – Secretly Healthy, Double Chocolate Cupcakes

20 – Spinach and Feta Chicken Burgers

__________________________________________

To all of you who have re-created, commented on, posted and shared in any of my recipes either here on the blog, the Facebook page or Instagram: Thank you so much for sharing your love and appreciation for my recipes not only with me but with others too.

I honestly LOVE seeing you make and enjoy the recipes I share and it makes my heart all kinds of happy knowing that you’re enjoying a recipe that I created.

Seriously you guys, so much love and I can not thank you enough for all the support and encouragement you have shown me over the years.

Insert all of the feel good, happy, loved up emojis here →

__________________________________________

Question of the day –

Did your fave recipe make the list this year? If not I’d love to know – what was your fave?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these any of the recipes you find on this blog of mine go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Top 20 – Most Popular Healthy Recipes of 2017 – Reader Favourites first appeared on Better with Cake.

Obsessed much?!

I think YASSSSSSSSS

Just when I thought my love of roasted veg couldn’t get any stronger, this happened . . .

Ummmm, you guys . . .  if you haven’t had garlic roasted broccoli before then I’m sorry to say that you, my friend, haven’t lived!

It’s so simple to make requiring just 3 ingredients and 30 minutes of your precious time but, hello deliciousness!

All you need to do is simply slice your broccoli flowerettes in half, toss them in a little ghee, coconut oil (or cooking fat of choice) then, season them with a generous pinch of salt, some freshly ground black pepper and a heavy handed sprinkling of garlic powder, roast for 20-30 minutes, until deliciously crispy, perfectly caramelized and slightly charred around the edges

Easy, right?

And, I don’t mean to brag but, taking that perfectly seasoned, slightly charred, deliciously crispy, soft and tender garlic infused broccoli and smothering it with lashings of my creamy, dreamy, 2 minute golden goddess dressing . . .

Best idea, EVERRRRRRR!

The way that our glorious golden, turmeric spiked dressing marries with our perfectly roasted, soft and tender, crisp and crunchy, slightly gnarly (almost burnt is what you want people, do not fear that char)  broccoli is an absolute match made in heaven!

And FYI – those extra crispy, charred/burnt looking ones . . . those are the best!!!!!!!

Seriously so good!

Sorry, distracted, where was I . . .  smothering our garlic roasted broccoli in lashings of our glorious, golden goddess dressing . . . right . . .

And then, when you adorn it all with a sprinkling pretty pink pop-able gems of edible awesomeness aka – pomegranate arils . . .

Seriously,

Life changing!

If you’re looking for a way to spice up your salad game then look no further friend, I have you covered!

Trust me, this side dish (side note / question . . .  do you still call it a side dish if you eat the entire tray, all on your own, in one sitting?! Asking for a friend ) will convert even the biggest broccoli hater!

Photo’s do not do this dish justice, trust me, it’s insanely good!

For a complete meal, serve it alongside your protein of choice (it goes very nicely with our healthy, homemade teriyaki salmon, or this garlic and rosemary grilled chicken, or even just a deliciously simple pan seared steak) .

Or, you could sprinkle it with some toasted almonds, add a side of avocado, a couple of soft boiled eggs and a slice or two of bacon and have yourself a killer breakfast!

Seriously, lets do that!

All natural, quick and easy, soft, tender, crisp, crunchy, garlic infused, perfectly charred, oven roasted broccoli drizzled with lashings of our creamy, dreamy, anti-inflammatory, golden goddess dressing and adorned with pretty pink pomegranate arils . . .

3 ingredients, 30 minutes – life as you know it will be changed, FOREVER!!!!!

Make it. Eat it. Love, love, love it!

Garlic Roasted Broccoli with Golden Goddess Dressing
{Vegan, Gluten Free, Dairy Free, Keto & Paleo}

Makes approximately 4 cups/2-4 serves of deliciously crispy, perfectly season garlic roasted broccoli with a creamy, dreamy, anti-inflammatory golden goddess dressing.

Ingredients –

2 heads of broccoli (approx 4 cups of Broccoli flowerettes) , stems removed and cut in half (or quarters if on the larger side)

2 teaspoons of garlic powder

1 teaspoon of ghee or coconut oil (or cooking fat of choice)

A generous pinch of salt and pepper

For serving –

2-3 Tablespoons of our creamy, dreamy, 2 minute golden Goddess dressing

2-3 Tablespoons of pomegranate arils – fresh or freeze dried

Method –

1 – Preheat oven to 175’C (350’F) and line (or lightly grease) a large baking sheet, set aside.

2 – Place your broccoli into a bowl, drizzle with ghee or coconut oil, sprinkle over your seasonings and toss to coat.

3 – Place your seasoned broccoli onto your prepared baking sheet and roast for 20-30 minutes, until the edges are slightly charred and deliciously crisp but the middle is slightly soft and tender to the touch – you may want to turn/toss/rotate the tray once or twice during cook time.

4 – To serve, scatter with pomegranate arils and drizzle with a generous spoonful of   of our creamy, dreamy, golden goddess dressing and finish with an extra pinch of salt and freshly ground black pepper

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare them? And of course how do you like to eat yours?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your garlic roasted broccoli (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Garlic Roasted Broccoli with Golden Goddess Dressing {Vegan, Gluten Free, Dairy Free, Keto & Paleo} first appeared on Better with Cake.

Rockin’ Moroccan roasted carrots with spicy tahini and lime dressing !!!!

Insert alllllll the heart eyed emojis here →

Sweet, tender baby carrots are tossed in an earthy, aromatic Moroccan spice mix then oven roasted until crisp, crunchy and caramelized to perfection before being drizzled with a light, fresh, creamy, dreamy, deliciously nutty, slightly spicy tahini and lime dressing then sprinkled with pretty little pomegranate arils!!!!!

So much deliciousness I can hardly stand it!

You guys know how much I love my roasted veg (see here,  here and here ) but , these rockin’ Moroccan roasted carrots may have taken my obsession to a whole new next level!

They are sweet, spicy, crisp and crunchy and packed with so much flavor flave that your pretty little head may just explode!

Whoever said vegetables had to be boring and tasteless?!

Not this gal that’s for sure!

Eat them simply as they are, served on a pile of salad greens with a couple of soft boiled eggs for a delicious twist on breakfast or a fun way to spice up your meat-free Monday, or for a heartier, more traditional meal serve them along side your protein of choice.

However you choose to do it you really can’t go wrong!

All natural, quick and easy, soft, tender, crisp, crunchy, sweet and spicy, seriously flavorful, rockin’ Moroccan roasted carrots with the creamiest, dreamiest, tahini and lime dressing . . .

I literally can’t even . . .

Just do it already!

Make them. Eat them. Love, love, love them.

Rockin’ Moroccan Roasted Carrots with

Spicy Tahini and Lime Dressing

Ingredients –

1 bunch of “Dutch” baby carrots, halved

1-2 teaspoons of coconut oil, melted and cooled (you just want enough to give your carrots a very light coating) – my fave is this cold pressed coconut oil by Loving Earth

1-2 Tablespoons of Moroccan Seasoning – Homemade or Store bought – If I’m not using my own healthy, homemade Moroccan spice mix I like to use the Rockin’ Moroccan Medley by The Spice Trading Company

Salt and and freshly ground black pepper to taste

For Serving –

1-2 Tablespoons of Spicy Tahini and Lime Dressing

1-2 Tablespoons of pomegranate arils – fresh or freeze dried

1-2 Tablespoons of fresh coriander (cilantro)

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place your sliced carrots into a bowl, or directly onto your baking tray then drizzle with coconut oil, season with Moroccan seasoning and an extra pinch of salt and pepper if desired, and toss to coat.

4 – Place your carrots onto your prepared baking sheet, make sure your carrots are  evenly spaced on your baking sheet, you want to make sure they have some room to breathe, this is important, it ensures our carrots get nice crispy (not sad and soggy) edges!!!

5 – Roast for 20-25 minutes until the flesh is soft and tender and the edges are nice and crisp.

6 – Once your carrots are crisp and caramelized, transfer to a serving plate, drizzle with some of your spicy tahini and lime dressing, scatter over your pretty little pomegranate arils, sprinkle with coriander (cilantro) and finish with a cheeky squeeze of lime.

7 – Enjoy as a side with your protein of choice, or with build an epic salad with a couple of soft boiled eggs, some garlic roasted Brussels sprouts, some perfectly roasted baby potatoes, some sliced avocado and a mountain of baby salad greens.

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your Moroccan spiced carrots (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

The post Rockin’ Moroccan Roasted Carrots with Spicy Tahini and Lime Dressing first appeared on Better with Cake.

Ready?

Ok hold on to your sombreros Amigos, here we gooooooo –

1 – Loaded Mexican Baked Sweet Potatoes – GF – Paleo – Whole30 Compliant

2 – Healthy, Homemade Taco Salad Lettuce Wraps – GF – Paleo – Whole30 Compliant

3 – Sweet and Saucy Mexican Spiced {Slow Cooker} Shredded Chicken
GF – Paleo – Whole30 Compliant

4 – Mexican BLT Sliders – GF – Paleo

5 – Mexican Spiced {Slow Cooker} Chickpea Lettuce Wraps – V-GF

6 – Mexican Meatloaf Muffins – GF – Paleo – Whole30 Compliant

7 – Avocado and Black bean Quesadillas – V – GF

8 – Sweet and Spicy {Slow Cooker} Ginger Jalapeno Pulled Pork
GF – Paleo – Whole30 Compliant

9 – Healthy, Homemade Pineapple-Jalapeno Salsa – V – GF – Paleo – Whole30 Compliant

10 – Mango Pico De Gallo – V – GF – Paleo – Whole30 Compliant

11 – Sweet and Spicy Strawberry Salsa – V – GF – Paleo – Whole30 Compliant

12 – Lemon and Lime Wholewheat {Baked} Donuts

13 – Pina Colada Smoothie – V – GF – Paleo

14 – Lemon Lime Iced Green Tea – GF – Paleo – Whole30 Compliant

15 – Berry Mint and Lime Mojito – V – DF – Paleo

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Question of the day –

What’s your favourite mexican dish?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make any of these fun, festive recipes for your cinco de mayo celebration (or any of the recipes you find on this blog of mine) make sure you snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 15 Deliciously Simple, Secretly Healthy, Fun & Festive Recipes to Celebrate Cinco De Mayo first appeared on Better with Cake.

One taste I think, no wait, I know, you’ll agree.

!00%, without question!

I know traditionally egg salad is made with eggs and mayonnaise and as much as I love a good mayonnaise (especially if we’re talking about Sir Kensington’s or Primal Kitchen  –  yummmmmmm  ) I find it tends to be a little overpowering and when used solely to dress a salad you know?!

Which is why I decided to sub avocado in place of the traditional mayo. That way we get to keep that deliciously creamy texture without overpowering the whole dish.

Genius right?!

Although, you can’t really go wrong putting egg and avocado together can you?!

Eggs and avocado are combined with a leeeeetle bit of mayo (which is totally optional but highly recommended because I personally think it adds a slight richness that, when combined with the avocado, is what takes this egg salad to the next level!), a sprinkling of garlic powder, a touch of salt and pepper and a cheeky squeeze of lemon juice. So simple to throw together but you guys . . . it’s so, so good!

A deliciously simple, seriously epic, match made in heaven.

And you guys, this egg salad . . . is 100% heaven sent!

It’s luscious, creamy and full of flavor and I know you are going to absolutely love it.

I mean who doesn’t love a good egg salad?!

To be honest I have been making this egg salad for a loooonnnngggggg time now I just haven’t really told you about it because well . . . it’s not the prettiest of dishes is it?!

But, I decided it was time.

I mean, it’s just to delicious to keep to all to myself and I assure you, what it lacks in looks it totally makes up for in flavor.

It really is an absolute taste sensation and seriously epic in more ways than one!

It’s super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already and comes together in just 5 minutes!

It also happens to be naturally gluten free, dairy free and paleo friendly as well as 100% Whole30 compliant but, most importantly, it’s insanely delicious, seriously nutritious and something the whole family will absolutely adore!

It’s packed with protein and heart healthy fats which means that not only is it all kinds of delicious but, it’s guaranteed to keep you feeling full and satisfied for hours on end.

It’s the perfect anytime dish!

I love to serve mine in lettuce cups because;

1 – I’m kind of obsessed with them (see  here,  here,  here and   here)

2 – I adore the contrast in texture and that cool, crisp freshness that the lettuce leaves bring to the table and,

3 – That way I can eat them straight off my chopping board which means I have less dishes to wash which = winning at life because, washing dishes, doing laundry and ironing, like burpees, are the devil. The less of that stuff I have to deal with the better, can I get an Amen?!

Sorry, I got a little carried away there . . .

Where was I . . .

Serving my epic avocado egg salad in lettuce cups, right.

I love the serve them in lettuce cups along with some pickled radish, because I just cant stop, and some fresh dill because it just seemed like a good idea at the time and you know what?! It really was so I strongly suggest you do the same.

And always with a dash (or two) of hot sauce.

Always!

Serve them with a couple of slices of crispy bacon or smoked salmon along with some crisp and crunchy, deliciously simple, perfectly roasted baby potatoes and have yourself a killer breakfast.

Or, you could eat it with some of your favorite crackers, roll it up in a tortilla or even on toast or as a sandwich for a quick and easy yet seriously satisfying lunch.

Or, you could enjoy it with some steak, sausage or protein of choice along with some perfectly roasted pumpkin for an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy. light, fresh, luscious, creamy, deliciously simple, seriously epic avocado egg salad lettuce cups that are jam packed full of flavor . . .

Make them. Eat them. Love, love, love them.

 

Epic Avocado Egg Salad Lettuce Cups
{Gluten Free – Dairy Free – Paleo Friendly}

Makes 1 – all natural, quick and easy. light, fresh, luscious, creamy epic avocado egg salad lettuce cup that is jam packed full of flavor

Ingredients –

3 hard boiled eggs, peeled

1/4 avocado

1/2-1 teaspoon of garlic powder

1 teaspoon of mayo – optional but makes them extra lush! I use Gevity rx great guts mayo its sugar free, dairy free, gluten free (egg free) & made with good quality EVOO & is boosted with bone broth which is great for hair, skin, nails & gut healing goodness. EMS10 = 10% off if you want to try it (you really do!) – I guarentee it will change your life! Not even exaggerating.

A squeeze of lemon juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

Avocado

Pickled Radish

Fresh Dill

Hot sauce

Method –

1 – Place your peeled, hard boiled eggs into a bowl a use a fork to mash them up. You can also just use a grater or roughly chop them for a heartier egg salad.

2 – Add avocado, mayo (if using) garlic powder, lemon juice along with your salt then pepper and stir to combine. Taste and adjust seasonings as needed.

3 – Place a few slices of avocado into your prepared lettuce cups, top with your epic avocado egg salad, add some pickled radish, a sprig or 2 of fresh dill and finish with a few dashes of your favorite hot sauce!

Enjoy xo

* I order my Sir Kensington’s and Primal Kitchen mayo online from Lucky Vitamin – the prices are great, shipping is fast and the customer service is top notch!

You can use this code  ( 5OFFU )(  to get $5 off your first order of $49 or more + even better, for my American friends, orders over $49 always ship free (US only).

_________________________________________

Question of the day –

What’s your favorite way to eat eggs?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your epic avocado egg salad lettuce cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Epic Avocado Egg Salad Lettuce Cups {Gluten Free – Dairy Free – Paleo Friendly} first appeared on Better with Cake.

A big ol’ bowl of deliciously golden, crisp and crunchy, light and fluffy, perfectly seasoned, oven roasted baby potatoes.

Those of you who follow along on Facebook and Instagram know how head over heels in love I am with roasting alllll of the things and these deliciously simple, perfectly roasted baby potatoes are currently taking center stage.

Truth be told, they have been in the spotlight for quite some time now I just haven’t officially told you about it here on this humble little blog of mine.

But, it’s time to dust off your dancing shoes people because today is the day.

I figured with St Patrick’s day just a few days away now was the perfect time because we all know how much the Irish luuurrrvvvveeeee their potatoes!

And Irish or not, one taste of these golden, delicious little gems and you will be on your way to happy dancing a fine little Irish jig that would leave Michael Flatley (aka- Lord of the Dance) for dead!!

Yes, really they are that good!

Gloriously golden, crisp, crunchy and perfectly seasoned on the outside and light, fluffy and deliciously tender on the inside.

Practically perfect in every way

And you know what makes them even better?!

1 – The fact that they are ridiculously easy to make.

Simply dice up your taters, toss them in a little coconut oil, season with salt and pepper and bake for 20ish minutes – boomshakalocka, deliciousness = done!

2 – The fact that they go with just about everything!

Serve them alongside your favorite burgers because a burger isn’t a burger without fries am I right?!

Or you could throw them into a big ol’ salad, crouton-style, for a little extra crunch.

They also make a great snack eaten simply by the handful – maybe dipped in a little of this deliciously dreamy 2 minute {paleo} garlic and dill dressing, or some sweet and tangy BBQ sauce.

And, of course, you should absolutely, without question serve them with these quick and easy carrot and zucchini fritters,  a poached egg (or 2) , some garlicky greens and maybe a little bacon (because, bacon ) and have yourself an absolutely killer breakfast!

So simple, so versatile, so, SO delicious!!!

I mean would you just look at them?!

Edible perfection right there!

In all honesty I could take down this entire tray of taters, in one sitting, all on my own.

Just give me all of the extra crispy ones (with a little extra salt please) and no one gets hurt.

Consider this my St Patrick’s Day gift to you, the little pot (or bowl) of gold at the end of the rainbow

All natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

Make them. Eat them. Love, love, love them

Deliciously Simple, Perfectly Roasted, Baby Potatoes

Makes 2-4 serves  of all natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

Ingredients –

500g (1/2 lb) Potatoes, diced

1 teaspoon of coconut oil, melted and cooled (you just want enough to give your potatoes a nice light coating) – my fave is this cold pressed coconut oil by Loving Earth

A generous pinch of salt and and freshly ground black pepper

Optional for serving –

Fresh Chives, finely chopped

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place your diced potatoes into a bowl, or directly onto your prepared baking tray then drizzle with coconut oil, season with salt and pepper and toss to coat.

6 – Once seasoned, spread your potatoes evenly over your prepared baking tray. Try not to over crowd them, use 2 trays if you need to so they have room to breath (which is what will ensure they get nice and crispy),  then roast for 20-30 minutes until they are deliciously golden and crispy. You will want to rotate, shake the tray and give them a bit of a stir around the half way point to make sure they cook evenly on all sides.

7 – Enjoy them as a side with your protein of choice or simply as a tasty, tasty  snack drizzled with a little roasted almond and jalapeno pesto or dipped in some of our healthy homemade Asian style BBQ sauce or this creamy, dreamy, 2 minute {paleo} garlic and dill dressing or you could (and should) serve them with some quick and easy carrot and zucchini fritters, an egg or two, some garlicky greens  and some avocado for a seriously nourishing breakfast, lunch, dinner or post workout feast.

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your roast taters (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Deliciously Simple, Perfectly Roasted Baby Potatoes first appeared on Better with Cake.

So it seems I have gone and got myself into a bit of a pickle.

Although, it may very well be one of the most delicious of pickles I’ve ever encountered.

You guys, I can’t stop with the pickled veg!

And these pretty little radishes are my current obsession.

I seriously can not stop!

Well, that’s not entirely true, I’m a big girl, I’m sure I could stop if I really wanted to.

But I really don’t.

Not even a little bit.

They’re just so good.

And would you just look how pretty they are?!

Hello hot pink!!!

I’m such a girl, I know #owningit

So, pickled radish . . .

I wasn’t really planning on sharing this “recipe” because to be honest I was a little nervous about my kind of dorky new obsession . . .

And, when it comes to pickled veg there seems to be a very definite line.

You either love, love, love them or you really, REALLY don’t!

Clearly I have my feet firmly planted on the love, love, love them side and hopefully you do too.

If not don’t leave me, I have something special to share with you later in the week and it may or may not involve chocolate (spoiler alert, it totally does) so you are going to want to stick around for that.

But, today we get our pickled radish on!

Pickling vegetables is something I always considered a little intimidating.

I mean it sounds complicated like you would need special equipment, maybe some fancy eye-wear, a lab coat and a bunsen burner. It really does sound intimidating and like it would be a big to-do. At least I thought so anyway, but you guys, I was soooo wrong.

Pickling veg is oh so easy.

The hardest part is waiting for the pickling magic to happen which, depending on how strongly pickled you like your veg (or how much patience and self-control you have) could be as little as 30 minutes although, I would recommend at least 3 hours, overnight if you can manage it but you guys, the struggle is real! #worthit

That being said, putting your pickle together takes just 5 minutes.

First we slice up our veg and pop them into a pretty little jar, or even just a bowl will work.

Next we dissolve a little salt in some boiling water, add a splash of vinegar (I like to use apple cider vinegar) a sprinkling of caraway seeds and stir to combine.

Then we pour our sweet and salty pickling brine, into our jar of veg and that’s it.

So simple but, oh so delicious!

These quick and easy pickled radish have such an incredible combination of flavors you get earthiness of the radish, sweetness of the vinegar, saltiness from the  . . . salt (obvs?!) and the gentle hum of those aromatic, subtly sweet, slightly peppery caraway seeds.

So, so good!

They are crisp and crunchy, salty sweet and seriously addicting!

Or is it addictive?!

Either way, they are so good and they go with just about everything!

They’d go great with eggs and avocado on toast, great on burgers, with salads, great with sushi bowls ( recipe for that coming soon too ) which is why I originally made these babies but, well, then I just couldn’t stop eating them.   . . .  straight out of the jar (classy, I know) every time I opened the fridge!

Seriously so good!

And did I mention how pretty they are?!

Love that 80’s retro neon glam glow they have going on!

All natural, quick and easy, deliciously simple, seriously flavorful, crisp and crunchy, sweet and salty, healthy homemade pickled radish;

Make them. Eat them. Love, love, love them.

 

Quick and Easy Pickled Radish
{Vegan, Gluten Free &  Paleo Friendly}

Makes 1 cup of all natural, quick and easy, deliciously simple, seriously flavorful, crisp and crunchy, sweet and salty, healthy homemade pickled radish

Ingredients –

1 cup radish – washed, dried and very thinly sliced – I used a good ol’ fashioned vegetable peeler to slice mine

1/4 cup apple cider vinegar

1/4 cup warm water

1 teaspoon of sea salt

1/2 teaspoon of caraway seeds

Method –

1 – Add salt into a small jar or bowl

2 – Add warm water and stir until salt has dissolved

3 – Add apple cider vinegar and caraway seeds and stir to combine.

4 – Add your sliced radish to your salted water/vinegar (brine) mix. Top up with a extra cold water, just enough to ensure all radish are submerged.

5 – Allow to cool to room temperature them store in the fridge until your ready to serve.

Your pickled radish will keep well refrigerated for 2-3 weeks however mine never last more than a few days . . . somehow, as if by magic, they just seem to disappear

Enjoy xo

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Question of the day –

Are you a fellow pickled veg lover? What’s your favorite flavor combination? And how do you like to eat yours?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your pickled radish (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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