Hey there, Friday!
You’ve made it! Way to go! Some how, it’s nearly April, which means it’s nearly Easter!
And I’m already thinking ahead to those Easter picnics and brunches and post-church lunches that y’all are gonna be enjoying next weekend.
Which is exactly why I’ve created today’s recipe!
It’s a make-ahead side that would be egggggggsellent at your Easter extravaganza!
Sorry, I couldn’t help myself there.
I’ve taken traditional yet delicious deviled eggs and married them with my simple but beloved bacon guacamole to create a creamy, salty, savory bite of brunch perfection.
All without any dairy or gluten.
Wanna impress at your next picnic? This make-ahead, kid-friendly crowd-pleaser will have y’all covered.
Like I told y’all last week, there’s just something about Christmastime that makes me wanna cook up all variations of pork I can think of.
From wrapping dates in bacon to coating ground pork in almond flour, I love pork. It’s juicy. It’s salty. It can crisp up like nobody’s business.
It’s just what the holiday season needs to balance all that sugar.
Just picture it; what better way to balance out that Paleo German Chocolate Pecan Pie than a few nibbles of these salty morsels?
And this recipe will make for a fabulous savory addition to your upcoming Christmas brunch or even New Year’s Eve shindig.
Why? Well, these lovelies-
Need I say more?
No, I think not.
In the past few years, brussel sprouts have become one of the trendiest, sexiest little veggies on the market.
And they pair so nicely with so many flavors…allow me to elaborate...
Brussels and bacon.
Brussels and mustard.
Brussels and maple.
Brussels and pecans.
Brussels and apples.
But you usually don’t think of salty, briney, distinctly Asian flavors and brussel sprouts, do you?
Well, think again.
Cause I’ve got a brussel sprout recipe today that is going to shake, rattle, and roll all others to the curb!
They’re crispy. They’re salty. They’re a little sweet. And they’re a little spicy…
Just the kinda of dish your Thanksgiving (or whenever!) menu needs to wake it up and take it to the next level.
With Thanksgiving right around the corner, I’m trying to keep in mind that y’all may be in need of some healthier side dishes to throw on the table amidst Aunt Betty’s goopy green bean casserole and GramGram’s bacon mac and cheese.
Sure, I recommend embracing paleo imperfection and living a little on Thanksgiving and not sweating the calories or carbs or whatever.
But I know for many of y’all, if you go too wild and crazy on that cornbread stuffing, you’re gonna have serious repercussions within an hour of so after the plates are cleaned.
Which is why I’m kicking off my Festive Paleo Recipes for the Thanksgiving, Christmas, and New Year holidays.
That way, y’all have a repertoire of healthier items to make and share with your loved ones at these get togethers and gatherings that you know won’t make you feel like doodoo.
So I’m starting with one of my tried and true favorites that I’ve been serving at my house to Mr. HHT for years- Mashed Cauliflower.
4 simple ingredients. 100% effortless cooking.
Just what you need in your back pocket come holiday season.
Rice. That’s made of cauliflower.
Yes, in cause you haven’t heard, this is a thing.
I don’t know who started it or how they came up with the idea, but it’s a recipe I’ve been enjoying as a low-carb alternative to white rice for nearly 2 years now.
Just recently, however, grocery stores like Trader Joe’s, Whole Foods, and even Wal-Mart have hopped on the cauliflower train and started providing their own freshly riced cauliflower.
Even the big business folks over at Green Giant and Bird’s Eye have gotten in on the fun.
While I’ve tried Wal-Mart’s fresh riced cauliflower and Bird’s Eye’s frozen riced cauliflower, I know Wal-Mart offers a 12 oz. bag for about $2.48, and Trader Joe’s offers a 16 oz. bag of the fresh stuff for $2.49.
Not too shabby.
BUT…(cause there’s always a but)…I found a 2.5-POUND (aka 40 oz.) head of cauliflower at Aldi this week for $1.68.
Talk about bang for your buck!
So today, I’m going to show you how 1) quick 2) easy & 3) cheap it is to make your own cauliflower rice and cauliflower rice kits just like the ones you’d pick up in the grocery stores.
When most people think of okra, three scenarios come to mind:
Not many people get pumped about okra.
And those people just haven’t tried it roasted yet.
As y’all know, I’m a born-n-bred East Tennessean, where we are no strangers to this summertime staple. And now that I’m officially a Texan, I’m equally thrilled to see my fellow countrymen (Texas=its own country after all) are just as enthused as I am.
Sure, I love and appreciate a good batch of fried okra. A sweet cornmeal breading, a lil bacon grease…what’s not to love. In fact, I have an oven-fried okra recipe that is STINKIN delicious. Click here for the recipe and to start up your salivary glands.
But, it requires a pinch of effort…slicing the okra. Making and dredging it in a gluten-free coating.
Okay, so that adds roughly 5 minutes of prep into the okra preparations.
And some days, I just want some crispy okra ASAP without the fuss and mess of breading it.
Did you know you can just roast your okra instead?
No slicing (unless you want to bedhead them).
No messy breading.
No oily spatter all over your kitchen counters and shirt and skin.
Just crispy, crunchy okra goodness in 25 minutes from start to finish.
Oh, and it’s 100% Paleo and 100% vegan.
Not convinced yet? It's happens to be a sneaky superfood, too.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!