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

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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.

So I’m going to keep things super short for you today because I have literally been trying to write this post for 3 days now.

Oh how I wish I was kidding.

Sadly, I am not.

It seems I have gone and got myself a major case of writers block

I’ve been standing here, staring at my laptop for hours on end, on and off for 3 whole days ( ← yes, really) trying to come up with something fun, witty or interesting to tell you.

A funny anecdote or cool story but . . . I got nothin’

Why is this so hard for me?!

I have no trouble at all coming up with recipe ideas.

I literally have lists, upon lists, upon lists, upon, lists, upon lists of all kinds of delicious things I want to make and share with you, my sweet invisible internet BFF, but when it comes time to sit (or stand in my case) and write something fun to go with the recipe . . . I find it really hard.

Like really, REALLY hard!

But, you know what’s not hard . . .

Making this spicy tahini and lime dressing . . .

And, um, you guys . . . this dressing  . . . is life.

Creamy, dreamy deliciously nutty tahini , combined with sprinkling of garlic powder, a pinch of red pepper flakes and cheeky squeeze of light fresh zesty lime is absolute perfection!

1 bowl – 1 spoon – 5 ingredients and 2 minutes in the making  and you my friend have yourself one epic little flavor-bomb!

No fancy whisks or electronic equipment required!!!

And talk about tantalize those taste buds baby!

I seriously can’t stop eating it on alllll of the things!

And you know what?! I’m not even a little bit sorry about it.

It’s just so good!

It’s such a quick and easy, deliciously simple way to spice things up add a tonne of flavor to just about anything!

It’s great on salads, it’s great on burgers, it’s incredible on a creamy, dreamy,  avocado too (like this – best snack ever!!!)  it would go very nicely drizzled over some roasted pumpkin or crispy taters and oh how good it would be slathered onto these quick and easy carrot and zucchini fritters too!! (Seriously, let’s do that, asap!)

You could totally use it hollandaise style and serve it with eggs, a nice juicy steak some grilled chicken, salmon or protein of choice – yum!

But, it’s also all kinds of amazing simply served alongside some fresh cut veggies, carrots and snap peas are my all time fave but cucumber, broccoli, capsicum/peppers are good to – you name it, it just works!

Seriously, so good!

And you know what makes it even better?!

The fact that it comes together in less than 2 minutes using just a handful of ingredients that I bet you have on hand already and, it also happens to be vegan, gluten free, dairy free and paleo friendly.

Deliciously winning on so many levels!

FYI – This dressing is intentionally made to be on the thicker side because;

1 – Ain’t nobody got time for watery dressings, am I right?!

2 – That way I can use it as a spread and dip as well as a dressing.

So versatile and delicious I tell you, I can not wait for you to try because one taste and I know you be as in love with it as I am.

I mean would you just look at how deliciously luscious and creamy it is?!

All natural, quick and easy, light, fresh, creamy, dreamy, garlic infused, spicy, tahini and lime dressing . . .

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

Spicy Tahini and Lime Dressing
{Gluten Free, Dairy Free, Keto & Paleo Friendly}

Makes approx 3/4-1 cup of light, fresh, creamy dreamy, deliciously nutty, zip, zingy, spicy tahini and lime dressing

Ingredients –

1/2 cup of tahini

2 teaspoons of garlic powder

2 teaspoons of freshly squeezed lime juice (about 1/2 a small lime)

A pinch of red pepper flakes

Salt and pepper to taste

4-6 Tablespoons of water – more or less to reach desired consistency.

Method –

1 – Place all ingredients into a bowl or glass jar and stir (or shake) to combine.

This dressing is on the thicker side which is just the way I like it. That way I can use it as a spread as well as a dressing.  Feel free to add some a little extra water (1 tsp at a time) to reach desired consistency.

2 – Taste and adjust seasonings accordingly. Also, if you prefer a thinner consistency add a touch of water (or you could try using coconut or almond milk if you prefer) 1 teaspoon at a time to reach desired consistency.

3 – Drizzle over your favorite salad, roasted veg, carrot and zucchini fritters or use it to simply dip fresh cut veggie sticks for a seriously flavorful snack.

4 – Store in an air-tight container in the fridge and should keep well for up to 7 days but I doubt it will last that long, mine never does

Enjoy xo

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Question of the day –

What’s your current quick and easy way to spice things up in the kitchen?

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 spicy tahini and lime dressing (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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The post Spicy Tahini and Lime Dressing {Gluten Free, Dairy Free, Keto & Paleo Friendly} first appeared on Better with Cake.

You guys . . .

These spicy tuna, tahini and lime salad lettuce cups are so quick and easy to prepare but they are so insanely delicious, packed with so much flavor that your pretty little head may just explode!

You guys know how much I love a good lettuce wrap (see  here , here, here and here ) and these bad boys are my latest obsession.

One taste and I know you will be as in love with them as I am!

Especially that light, fresh, creamy, dreamy, garlic infused, tahini and lime dressing . . . oh my word!

The combination of that deliciously creamy, slightly nutty tahini combined with a pinch of garlic, a sprinkling of red pepper flakes and light. freshy, zesty squeeze of lime is absolute perfection!

I seriously want to take a bath in that dressing.

Ok maybe not, especially considering that there are red pepper flakes are involved . . . but I think you get the point!

It’s seriously good!

So good in fact, you might want to go ahead make yourself a double – triple – quadruple batch because if you’re anything like me (which I’m pretty sure you are seeings as we are food and fitness lovin’, invisible internet BFF’s and all)  you are going to want to eat it on allllll of the things! #cantstop #notsorry

It’s such a quick and easy way to add a tonne of flavor to a delicious, nutritious, 5 minute meal!

Serve them simply as they are or, for a heartier meal you cold roll it into a tortilla,  load them on to a slice or two of your favorite bread, or a couple of crackers for a quick and easy yet seriously satisfying, flavor packed lunch.

Or you could even serve them along with some light and fluffy cauliflower rice (or regular rice or quinoa if you prefer) and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

I personally adore them served straight up as they are, in all their unadorned, simplistic (slightly messy) glory. I love the contrast in texture and the cool, crisp freshness that those crunchy little lettuce leaves bring to the table – but play around, do what you feel just promise me you’ll make them sooner rather than later.

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

There’s just so much much to love I tell you!

And oh how I do dearly love thee, let me count the ways . . .

1 – Our spicy tuna, tahini and lime lettuce wraps are super quick and easy to prepare, made with just a handful of ingredients that I bet you have on hand already.

2 – They are packed with protein and heart healthy fats which means that not only are they all kinds of delicious but, these pretty little lettuce cups are guaranteed to keep you feeling full and satisfied for hours on end.

3 – They also happen to be naturally gluten free, dairy free, nut free, low carb, keto and paleo friendly as well as 100% Whole30 compliant but, most importantly . . .

4 – They are insanely and I mean I N S A N E L Y delicious, seriously nutritious and something the whole family will absolutely adore!

10 ingredients, 5 minutes in the making = Deliciously winning on so many levels!

Honestly, I don’t know what else to tell you . . . please just do yourself a favor and go make them already!

All natural, quick and easy, light, fresh, sweet and spicy, creamy, dreamy, vibrant, delicious, seriously nutritious, spicy, tuna, tahini and lime salad lettuce cups . . .

Taste the rainbow baby!

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

Spicy Tuna, Tahini & Lime Salad Lettuce Cups
{Low Carb – Gluten Free – Keto & Paleo Friendly}

Makes (1 serving) of 2 – 3 all natural, quick and easy, light, fresh, seriously flavorful, sweet and spicy lettuce cups.

Ingredients –

For the salad –

1 large (or 2 small) cans of tuna – drained

6 baby tomatoes, quartered.

1/2 a small carrot, grated

1/4 cup red cabbage, finely shredded

For the dressing –

2 Tablespoons of tahini

1/2-1 teaspoon of garlic powder

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

A pinch of red pepper flakes

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/4-1/2 an avocado, sliced

1 small red chili, sliced

Red pepper (chili) flakes

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (about 1/2 tsp at a time) to reach desired consistency.  I usually take 1 Tablespoon of the dressing and stir it into the tuna salad mix before thinning it out. 1 – this helps the salad mix hold together nicely in my lettuce cup  and 2 – no one likes a watery tuna salad!!) then I thin it out to drizzle over the top.

FYI – you will have a little extra dressing, especially if you don’t do the extra drizzle when serving (but please do the drizzle!).

2 – Place your tuna along with 3/4 of your carrot, cabbage and tomatoes into a small and stir to combine.

3 -Add about a Tablespoon of your tahini and lime dressing into your tuna salad mix and stir to combine.

4 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your super tasty tuna salad, add the rest of your carrot, cabbage and tomato them sprinkle with fresh coriander, extra chili (or chili flakes) and drizzle over a little more of that divine tahini and lime dressing!

Enjoy xo

_________________________________________

Question of the day –

What’s your current quick and easy lunch time obsession?

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 spicy tuna, tahini and lime salad lettuce cups 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 Spicy Tuna, Tahini and Lime Salad Lettuce Cups {Low Carb – Gluten Free – Keto & Paleo Friendly} 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.

Deliciously simple, crisp and crunchy garlic roasted brussels sprouts!!!!!!!!!

You guys . . .

These brussels . . .

Firstly, how cute are they?!

Teeny tiny little baby cabbages

Secondly, how delicious are they?!

Answer = outrageously!

Crisp and crunchy, salty, sweet, perfectly tender, garlic infused bites of awesomeness

Seriously!

Can. Not. Stop!

And to think that for the longest time, I’m talking until very recently, I thought I didn’t like them!

Poor little brussels sprouts all neglected and cast aside!

Not anymore!!!

I think it has something to do with the fact that growing up I only ever saw them served as soggy, tasteless, squishy, stinky balls of mush.

Yeah, not the most appetizing of side dishes, sorry Dad . . .

But these . . .

Deliciously simple, perfectly seasoned, crisp and crunchy oven roasted brussels sprouts are an absolute game changer!

Honestly.

If you think you don’t like brussels sprouts then please, please, please try them this way, at least once.

Go on . . . I double dare you . . .

I bet you change your mind.

I know I sure did.

These babies have simply been sliced in half, tossed in a little coconut oil then seasoned with a generous pinch of salt, some freshly ground black pepper and a heavy handed sprinkling of garlic powder then roasted until deliciously crispy, lightly golden, perfectly caramelized and slightly charred 

The trick to get them super crispy is to make sure you roast them cut side down!

I know, I know it seems annoying at the time because it take a few minutes of concentration to strategically place them all cut side down rather than good ol’ dump and roast method but you guys, believe me, it’s 100% worth the effort. Promise!

Then, we roast those babies for 15ish minutes, flip them over/shake the tray and roast them for 10 minutes more!

Boomshakalocka, done!

Oh and FYI –  if you happen to have any larger sprouts on hand then I suggest you cut them into quarters, and really maximize the crunch factor!

Ridiculously simple, yes but you guys . . . they really are absolutely incredible!

One taste and life as you know it will be changed forever!

I mean would you just look at that crisp and crunchy, gloriously golden, deliciously caramelized goodness?!

Isn’t it just prettiest, crispiest, crunchiest little skirt you ever did see

And those slightly gnarly, extra crispy, charred/burnt looking ones . . . those are the best!!!!!!!

Seriously so good!

Throw them into your favorite salad or serve them alongside your protein of choice (they go very nicely with this garlic and rosemary chicken, this healthy, homemade teriyaki salmon, this ginger and jalapeno pulled pork or this pan seared steak) to take your lunch or dinner to a whole new level.

But, I’m also thinking we should have ourselves a killer breakfast by serving them with a stack of our quick and easy carrot and zucchini fritters with a side of crispy bacon (because, bacon  ) and OOoooOOOOO we should definitely serve them with our sesame crusted, smoky sweet potato burgers + some perfectly roasted baby taters for a seriously epic, meat-free Monday feast . . . and if you wanted to go ahead and put an egg on it I wouldn’t be mad about it.

In all honestly though, I could take down an entire tray of these crisp and crunchy, garlic roasted baby brussels, in one sitting, all on my own and be one very happy lady!

I may or may not have done it on more than once occasion . . .

Deliciously simple, gloriously golden, crisp and crunchy garlic roasted brussels sprouts . . .

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

Deliciously Simple, Garlic Roasted Brussels Sprouts

Makes 2 cups of perfectly seasoned, garlic infused, delicious crispy, oven roasted brussels sprouts.

Ingredients –

2 cups of Brussels sprouts, stems removed and cut in half (or quarters if on the larger side) – if Brussels cause you some digestive issues – steam for 10 mins until tender – allow to cool slightly then proceed

1 teaspoon of garlic powder

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

A generous pinch of salt and pepper

Method –

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

2 – Place your beautiful brussels into a bowl, drizzle with coconut oil, sprinkle over your seasoning and toss to coat.

NOTE – You can always pre-steam your sprouts for 10 mins or so until tender, some find this makes them easier on digestion

3 – Place your seasoned sprouts onto your prepared baking sheet, cut side down and roast for 20-30 minutes, turning/tossing once or twice during cook time.

4 – Serve with an extra pinch of salt and pepper and eat them with alllll of the things!

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 Brussels sprouts (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, Garlic Roasted Brussels Sprouts 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).

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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

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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.

I’ve been standing here, staring at my laptop on and off for hours now . . .

Literally.

I’ve attempted to write, write and re-write this post more times than I can count but I’m struggling to come up with anything fun, witty or remotely interesting to say.

Seriously, I got nothing.

What I really want to do is simply tell you to stop what you’re doing, and go make these 15 minute, BBQ chicken and avocado lettuce cups because they are insanely delicious and you need them in your life, asap!

I mean, if I could sum up my food philosophy in just one recipe, this right here,

these deliciously simple, pretty little,15 minute BBQ chicken and avocado lettuce cups just about nail it.

A delicious, nutritious, seriously flavorful, fuss free, family friendly meal that comes together 15 minutes.

Honestly, when it comes to nutrition and healthy eating I don’t know why we feel like we need to over complicate things.

Simple, seasonal , good quality ingredients is all you need my friend.

Real food. Real simple is what I’m all about and these BBQ chicken lettuce cups totally tick all the boxes.

They are super quick and easy to prepare coming together, from start to finish, in just 15 minutes.

They are made with just a handful of ingredients that I bet you have on hand already and they also happen to be naturally gluten free , paleo friendly and 100% Whole30 compliant.

But, most importantly, they are insanely delicious and something the whole family will absolutely love.

15 minutes, 10 ingredients and so much flavor flave your pretty little head may just explode!

The BBQ chicken filling is hearty yet light. The succulent tender chicken combined with meaty little mushrooms and that sweet drizzle of BBQ sauce is a swoon worthy combination all on it’s own.Especially when you add in that creamy, dreamy avocado.

But then, when we bundle it all up in a cool, crisp lettuce leaf and add those crisp and crunchy, pretty pink pickled radish and smother it all in that tangy cilantro lime dressing . . .

I mean really . . . I don’t know what more I can tell you . . .

And would you just look at how pretty they are?!

So many colors, so many flavors, so many textures, so much deliciousness I can hardly stand it!

These deliciously simple, 15 minute BBQ chicken and avocado lettuce cups make the perfect lighter style lunch or dinner.

For a heartier meal serve them with a side of crisp and crunchy, oven roasted baby taters (like these) or grab some larger, heartier lettuce leaves (think silverbeet, swisschard or collard greens) and throw in a serve of traditional, white, brown, cauli-rice or even quinoa if you prefer, then bundle them up and serve them burrito style.

Either way, just promise me you will make them asap!

All natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Fun to make, fun to eat, fun to share with the ones you love!

Enjoy xo

15 Minute BBQ Chicken & Avocado Lettuce Cups
{Gluten Free & Paleo Friendly}

Makes approx 4-6 all natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Ingredients –

500g (1 lb) chicken breast mince

1 cup mushrooms, finely chopped

1 small Spanish onion, finely chopped

3 cloves of garlic

1/4 cup of BBQ Sauce – I use my healthy, homemade Asian style BBQ sauce , which I highly recommend, but you could sub your favorite kind, any will work.

Salt and Pepper to taste

For the cilantro lime cream –

1/4 cup coconut or Greek style yogurt)

2 Tablespoons of cilantro (coriander)

1 teaspoon of lime juice

Salt and pepper to taste

Optional – add 1/2 an avocado

For Serving –

1 head of Baby Cos Lettuce – washed and rinsed

1 Large Avocado

2-4 Tablespoons of Pickled radish or fresh radish, finely sliced

Method –

First let’s make the cilantro lime cream –

Place all ingredients into a food processor or blender and process until deliciously creamy and well combined. Taste and adjust seasonings as needed , if it’s a little thick add a splash of water (or milk of choice) to desired consistency then transfer into a small bowl, jug or mason jar and store in the fridge until you’re ready to serve.

Now let’s make our BBQ chicken filling;

1 – Place a large fry pan over medium-high heat and sauté onion, garlic and mushroom for 2 – 3 minutes until tender

2 – Add chicken and cook, stirring frequently until cooked through.

3 – Add your BBQ sauce and stir to combine  BBQ sauce and set aside.

4 – To serve, slice up your avocado and place a few slices into each lettuce leaf then add a heaping spoonful of your BBQ chicken mix, top with pickled radish, a drizzle of your cilantro lime cream and an extra drizzle of BBQ sauce if desired.

Enjoy

_________________________________________

Question of the day –

What’s your favorite deliciously simple lunch or dinner?

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 BBQ chicken 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 15 Minute BBQ Chicken & Avocado Lettuce Cups {Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Well, just in case you don’t know,  it’s a lot

So, with Valentines Day just a few days away I wanted to make you something a little extra special because, well . . . I just wanted to make sure you know how much I love and appreciate you

And nothing says love like homemade chocolates, right?

Especially ones that are filled a pretty pink strawberry coconut butter!

You guys . . .

These healthy, homemade dark chocolate strawberry coconut butter cups a seriously incredible!

FYI – They also happen to be naturally gluten free and paleo friendly and could easily be made vegan depending on what kind of chocolate chips you use but, most importantly, they are taste like an absolute dream!

They are decadent, rich and deliciously indulgent without being overly sweet.

A hint of tartness from our freeze dried strawberries combined with the slightly nutty, subtle sweetness of the coconut flakes cuts through the richness of the chocolate just perfectly.

They really are divine!

I think we can all agree that chocolate and strawberries are a match made in heaven and, these deliciously simple, healthy, homemade dark chocolate strawberry coconut butter cups . . .

are little slice of heaven right there in your hot little hand!

The strawberry coconut butter filling is like nothing I have ever tasted before.

It’s so different, in both taste and texture, from the nut butter filled cups we have made in the past.

The strawberry coconut butter filling isn’t ooey, gooey like it’s nut butter cousins. Once it’s set into it’s chocolate casing it solidifies a little so it’s much firmer.

The heartier, more solid center gives our dark chocolate strawberry coconut butter cups a nice contrast in texture which I really, really love.

Decadent and rich, deliciously indulgent, silky smooth, melt in the mouth dark chocolate encases an all natural, cool, crisp, subtly sweet, deliciously buttery, slightly crunchy pretty pink, strawberry coconut butter center.

And please don’t let the fact that we are making our own chocolate, complete with DIY strawberry coconut butter filling overwhelm or intimidate you. These dreamy little cups are seriously easy to make.

All you need to get in on this deliciousness is;

5 simple ingredients

10 minutes to put it all together (and yes that includes making your own coconut butter) and

5 minutes in the fridge or freezer to set.

You can totally do this, promise.

These delicious little morsels would make the perfect treat to make for your love (or even just your fine self) this Valentines day (or any day because, chocolate!!)

I mean would you just look at them . . .

So, so pretty (but not nearly as pretty as you)

All natural, quick and easy, deliciously indulgent, secretly healthy dark chocolate strawberry coconut butter cups;

Fun to make. Fun to eat. Fun to share with the ones you love.

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

Healthy, Homemade, Dark Chocolate Strawberry Coconut Butter Cups
{Vegan, Gluten Free & Paleo Friendly}

Makes 10-12 Deliciously simple, seriously indulgent, dark chocolate strawberry coconut butter cups

Ingredients –

1 1/2 cups of unsweetened coconut flakes

*  You could always use pre-made coconut butter in place of the coconut flakes if you prefer

1 cup of freeze dried strawberries

1 Tablespoon of coconut oil, melted and cooled

1 teaspoon of vanilla

A pinch of salt

1/2 cup of good quality dark chocolate chips – I use dairy free

Optional add in;

1 scoop of collagen –  for gut healing goodness

Method –

1 – Melt chocolate by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer to set.

4 – Now onto the strawberry coconut butter filling;

Place your coconut flakes into your food processor or blender and process until relatively smooth (it will still look slightly coarse and have a little texture to it, that’s totally fine.)

5 – Add coconut oil and vanilla process to combine.

6 – Add your freeze dried strawberries (save a Tablespoon to crumble over the tops as garnish) and process until well combined.

Now, depending on how smooth you want your strawberry coconut butter to be will depend on how long you blend it for. The longer you blend the smoother your coconut butter will be. Keep in mind that it will firm up and solidify once they cool and set.

You may want to add a little extra coconut oil for a smoother/thinner coconut butter,  Mine wasn’t completely smooth and I really enjoyed it with a little bit of texture but feel free to make it to your liking.

6 – Now, take your chocolate cups out of the fridge or freezer (they should be nice and set by now), fill each chocolate cup with a heaping spoonful of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

7 – Once all your cups are filled with their pretty pink strawberry coconut butter, top with a little extra chocolate, sprinkle over some freeze dried strawberry crumbles and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

__________________________________________

Question of the day –

If and when you choose to indulge what’s your fave treat?

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 dark chocolate strawberry coconut butter 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 Healthy, Homemade Dark Chocolate Strawberry Coconut Butter Cups {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

It all started with my healthy, homemade Asian style BBQ sauce – you guys that stuff is the goods! Seriously, it something I always make sure I have on hand, we eat it allllll the time.

I like to call it my magic sauce because I can get my daughter to eat pretty anything if I put a teeny, tiny little dot of that deliciously magical BBQ sauce on it. #parentingwin

But, as delicious as it is, we are not here to talk about my Asian style bbq sauce although, if you haven’t made it yet you really should get on that, it’s kind of life changing  #justsayin

Anyway, moving on . . .

So, after my healthy, homemade Asian style BBQ sauce came my creamy, dreamy, 2 minute {paleo} garlic and dill dressing which, I don’t know if you know this or not but, that stuff is awesome-sauce and I use it on errrrrrrrry-thang. I seriously can not get enough! (see  here, here and  here )

But again, as amazing as it is, we’re not here to talk about my creamy, dreamy 2 minute {paleo} garlic and dill dressing either.

What I do want to tell you about is this seriously incredible roasted almond jalapeno pesto.

Oh.

My.

Word.

You guys, did you hear me?!

ROASTED ALMOND AND JALAPENO PESTO!!!!!!!!

You guys, this pesto . . .

It’s light, fresh and deliciously nutty with a cheeky kick of heat!

A delicious little twist on a much loved classic!

It’s seriously so good I want to eat it on alllll of the things

Our vibrant base is made with a combination of spinach and coriander (cilantro) along with a good pinch of salt and some freshly ground black pepper.

Next, we kick things up a notch by adding in one feisty little jalapeno’ then, we cool things off by adding a touch of zesty freshness with a cheeky squeeze of lime.

Spinach, coriander, jalapeno and lime, all good things right?!

But, those roasted almonds is where the magic happens.

I was going to just add them in raw but, there is something truly incredible about the depth of flavor that develops when you roast those nutrient rich, gloriously golden, gems of deliciousness and roasting them was definitely the right call here!

Yes, it will mean you have to wait an extra 5-10 minutes before you can get that pesto into your belly but, believe me, it’s totally worth it.

I mean, have I ever steered you wrong?

Not yet my friend and certainly not today!

Just quickly before I leave you to go get your pesto on, I feel like I should mention that I only added one little teaspoon of coconut oil into this recipe because;

1 – I just adore the flavour of it. The touch of coconut oil adds subtle sweetness which I think really helps to balance out the earthiness of our aromatic base. It really just bring the flavors of this pesto together without compromising the taste at all.

The last thing I wanted was for this pesto to taste oily or have an overwhelming taste of coconut. So I just used 1 teaspoon for flavor and texture and then added 1 Tablespoon of water to bring it together to my preferred consistency which brings me to my next point.

2 – I like my pesto to the nice and thick, I like to be able to use it as a dip or a spread and I find that adding more oil leads to a much thinner (read runnier) pesto and I find that it doesn’t seem to “stick” to whatever I want to serve it with very well.

That being said if I want to drizzle it as a sauce over burgers and things (like this) I simply thin it out with a splash of water but, do what you feel people, each to their own. I just wanted to put that out there.

So, this pesto . . .

It’s all natural, quick and easy, light, fresh, deliciously nutty and seriously addicting.

It’s super easy to make using just a handful of ingredients that I bet you have on hand already and comes together in a matter of minutes.

It also happens to be naturally vegan, gluten free, dairy free, paleo friendly and 100% Whole30 compliant but, most importantly, it’s downright delicious and you need it in your life, asap!

Eat it straight up by the spoonful, stir it into some scrambled eggs, spread it on some avocado toast and maybe add an egg or two and some bacon because, bacon, and have yourself a killer breakfast.

Use it to dip some veggies in for a seriously awesome afternoon snack, stir it through some zucchini noodles, smother your face chicken in it, or steak, or fish, or or protein of choice, drizzle some over your burger, or some deliciously simple, perfectly roasted pumpkin or crispy oven fries . . . as you can see the possibilities on how you can enjoy this little pot of deliciousness really are endless.

However you choose to use it you really cant go wrong!

All natural, quick and easy, light, fresh, deliciously nutty, seriously addicting roasted almond and jalapeno pesto;

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

Roasted Almond & Jalapeno’ Pesto {Vegan, Gluten Free & Paleo Friendly}

Makes approximately 1 cup of light fresh, deliciously nutty pesto with a cheeky kick of heat.

Ingredients –

2 cups, firmly packed, baby spinach – washed and rinsed

1/3 cup Coriander (cilantro)

1/4 cup raw almonds

1 large jalapeno (I use fresh), finely sliced (with or with seeds depending on how feisty you like things, more or less to taste)

1 Tablespoon of lime juice – from approx 1/2 a lime

1 Tablespoon of coconut oil, melted and cooled.

Salt and pepper to taste

Method –

1 – Pre-heat your oven to 175’C (350’F)

2 – Place your almonds onto a lined baking sheet and toast for 10 minutes until lightly golden and fragrant.

3 – Once your almonds are toasted place them, along with all remaining ingredients into your food processor or blender and process until well combined.

If you’d like to make a thinner pesto add a touch of water (or neutral flavored oil) a Tablespoon at a time until you reach your desired consistency.

Pesto should keep well stored, covered or in a sealed air tight container in the fridge for up to 7 days. It can also be frozen (for up to 3 months) in a ice cube tray, then transferred to a ziplock bag in single servings ready to grab and go as needed.

Enjoy xo

__________________________________________

Question of the day –

Are you a fellow pesto lover? What’s your favorite way to eat it?

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 pesto (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 Roasted Almond & Jalapeno’ Pesto {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.