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recipes the entire family can enjoy together!

Tikka Masala Mash Pie

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Tikka Masala Mash Pie

Tikka Masala Mash Pie is a dream creation of sorts. I was having a conversation with Mr. Meaty on our way to Costco and I dreamed up a dish...Tikka Masala Pot Pie or Shepherd's Pie. My first thought was to put it all inside a samosa shell. But I decided that, while delicious, was a little much on the carbtastic side for a weeknight for me. Maybe for Sunday dinner later. 

So, I went with Shepherd's pie style instead. 

I'm offering this baby in several versions. My personal favorite is paneer tikka with Bombay potato mash. But if you're keto, you'll want to try the chicken tikka a la Two Sleevers with cauliflower mash. It's fantastic, too, but, of course, not vegetarian. 🙂 Whatever meal plan you follow, enjoy, and eat heartily!

You can also use the fabulous butter chickpeas recipe from my new cookbook. Or, if you have leftover turkey from thanksgiving, use it up instead of chicken by making Turkey Tikka Masala with Urvashi's Tikka Masala recipe.

If you have leftover mashed potatoes, use those, too. It's a great way to use leftovers without getting tired of the same old flavors. And if you're looking for more uses for leftovers, check out this Thanksgiving leftovers post!

So, the end result of my dream is a Tikka Masala Mash Pie, which is a Shepherd's pie style pie, a tikka topped with Bombay potato mash. It has turkey, chicken, paneer and chickpea options.

Check Out My New Cookbook...

You can find more recipes like Butter Chickpeas in my new cookbook. Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

The Super Easy Vegetarian Slow Cooker Cookbook is filled with simple dishes that involve no pre-cooking and that rarely exceed 10 minutes of prep time. Simply load your slow cooker (or Instant Pot) with raw ingredients, go about your day, and return to a ready-to-serve meal.

Tikka Masala Mash Pie

Serves 8

Ingredients

Tikka

Chicken Tikka Masala OR

Butter Chickpeas recipe from Super Easy Vegetarian Slow Cooker (recipe card below) OR

*Turkey Tikka Masala use turkey in place of chicken OR

Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala

Bombay Mash

4 Yukon gold potatoes, cubed OR 1 Cauliflower

1/2 tablespoon lemon juice

1/2 tablespoon garam masala

1/2 tablespoon coriander

1 tablespoon cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/2 tablespoon dried fenugreek 

1/2 tablespoon ginger paste

1/4 teaspoon amchur (dried mango powder, optional)

1/4 teaspoon chaat masala (optional)

1/2 teaspoon salt

1 teaspoon sesame oil

2 small carrots, diced small

1/2 green pepper, diced small

1/2 cup peas

1/2 cup heavy cream

Fresh cilantro and naan for serving.

Sunday samosa pot pie option

2 cups maida flour (or gluten-free flour)

2 tablespoons oil

1/4 teaspoon salt

1/2 cup water

Bombay Potato Mash

Method

Bake potato or cauliflower for 1 hour at 350 degrees Fahrenheit with remaining ingredients except for carrots, pepper, peas, and cream. 

Mash.

Add cream.

Parboil carrots and bell pepper for 5 minutes.

Stir carrots, bell pepper, and peas into the mash.

Layer tikka in serving dish. 

Top with mash.

Broil on high in the oven for about 5 minutes. 

Garnish with cilantro if desired and serve with naan. 

Tikka Masala Mash Pie Bowl

For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish.

For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

Turkey and Sauce

*For leftover turkey and mashed potatoes method. Prepare masala sauce in blender. Mix turkey with masala sauce in your dish (I use a cast iron pot), skip marinade and add about 1/2 to a cup of cream or yogurt to the sauce instead.

Add the previously cooked mash on top with the carrots and all. Bake at 350 degrees Fahrenheit for 30 minutes. Switch to broil for 5 minutes to brown the top of the potatoes. 

Serve.
Turkey sauced

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE.

The Indian Butter Chickpeas featured below and as an option in this Tikka Mash Pie is just one of 115+ yummy vegetarian recipes in the cookbook!

Butter Chickpeas
Butter Chickpeas Recipe 1

Butter Chickpeas Recipe 2

Recipe card

Print Recipe

Tikka Mash Pie

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: Indian
Cost: 5

Equipment

  • pressure cooker
  • blender
  • slow cooker

Ingredients

  • 1 recipe Chicken Tikka Masala OR Turkey Tikka Masala
  • 1 recipe Butter Chickpeas, proceed as directed otherwise. OR
  • 1 recipe Paneer Tikka Masala use 6 ounces Paneer in place of chicken in the tikka masala recipe, proceed as directed otherwise.

Bombay Potatoes OR Bombay Cauliflower Mash

  • 4 Yukon gold potatoes, cubed and baked OR
  • 1/4 whole Cauliflower
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon coriander
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1 tablespoon ginger paste
  • 1/2 teaspoon amchur (dried mango powder, optional)
  • 1/4 teaspoon chaat masala (optional)
  • 1/2 teaspoon salt
  • 2 teaspoon sesame oil
  • 2 small carrots, diced small
  • 1/2 green pepper, diced small
  • 1/2 cup peas
  • 1/2 cup heavy cream (optional)
  • fresh cilantro and naan, for serving

Instructions

  • Bake potato or cauliflower for 1 hour at 350 with remaining ingredients except carrots, pepper, peas and cream. 
  •  Mash. Add cream.
  • Parboil carrots and bell pepper for about 5 minutes.
  • Stir in carrots, bell pepper and peas.
  • Layer tikka in serving dish. Top with mash.
  • Broil on high in oven for about 5 minutes. 
  • Garnish with cilantro if desired and serve with naan. 
  • For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough.
    Add a bit more water if needed. Roll out dough to the size of your pot or pie dish. For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

 

 

Ningxia Wolfberries Trail Mix

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Ningxia Wolfberries Trail Mix | @VeggieConverter

Trail mix is our go-to travel snack. This Ningxia wolfberries trail mix is our current love. We enjoy taking various fruit and nut mixes along with us on road trips, to conferences, into amusement parks and on any family outing. You can mix in just about any of your favorite dried fruits, nuts and, if you like, a little bit of chocolate to sweeten it up a bit.

Our latest favorite mix is cashews, almonds, walnuts, Brazil nuts, Ningxia wolfberries and chocolate chips. We usually just eyeball it in a big canning jar, shake it all up and slip it into a backpack or just into the car for our trip.

The Ningxia wolfberries are sweet and a little tart. If you've never tried them, you really should check them out. I get my dried organic wolfberries from Young Living here. About the only substitution I could recommend would be dried cranberries, but they just don't pack quite the same oomph.

We figured out this little gem was the perfect addition to trail mix because for some reason Small Fry doesn't care for "plain" mixed nuts. She needs some extra punch in there. So we add chocolate chips and dried fruit. Raisins will do the trick in a pinch, but these Ningxia wolfberries really add something special to the mix.

What all do you like in your trail mix?

Ningxia Wolfberries Trail Mix

Makes about 4 cups

Ingredients

1 cup cashews
1 cup almonds
1 cup walnuts
1/2 cup Brazil nuts
1/4 cup chocolate chips
1/4 cup dried Ningxia wolfberries (I get mine HERE)

Method

Add all ingredients to a quart jar.

Shake to mix.

Eat or store.

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Ningxia WolfberriesTrail Mix
Author: 
 
Ingredients
  • 1 cup cashews
  • 1 cup almonds
  • 1 cup walnuts
  • 1/2 cup Brazil nuts
  • 1/4 cup chocolate chips
  • 1/4 cup dried Ningxia wolfberries (I get mine HERE)
Method
  1. Add all ingredients to a quart jar.
  2. Shake to mix.
  3. Eat or store.

 

Ningxia Wolfberries Trail Mix Recipe

Homemade Italian Seasoning

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Homemade Italian Seasoning

We love mixing up our own homemade Italian seasoning. We like to make it our own with a little extra garlicky punch. It's perfect in all our favorites like lasagna, Italian sandwiches and our homemade ranch dressing. Delicious.

It's especially tasty in a simple olive oil dip with some crusty bread with some fresh cracked pepper. Yum!

What's your favorite way to use Italian seasoning?

Now, I do know that you can easily pick up this blend at the store. But I say why bother? I make my own taco seasoning, too. And I buy big jars of basil, oregano and such at Costco anyway, so why bother with their Italian seasoning when I can just make it the way I like it? It's perfect my way and only close to the way I like it their way. So, it's totally worth the 2 minutes in the kitchen it takes to whip this up.

Try it, you'll thank me, I promise. Any kind of spice blend in your kitchen can be made pretty easily as long as you can get big jars of the ingredients. Go for it! Make that blend your own! It'll be so much yummier. And, you'll be less likely to run out. Bonus!

Now that I'm sharing this recipe, I'll share our perfect homemade ranch dressing, too! Our kids absolutely love dipping veggies in this yogurt and mayo masterpiece. And it's so simple to whip up with the Italian seasoning. I can't wait to share it with you.

Homemade Italian Seasoning

Makes 3 cups

Ingredients

3/4 cup dried oregano
1/2 cup dried garlic
1/2 cup dried marjoram
1/2 cup dried thyme
1/4 cup dried basil
1/4 cup dried rosemary
1/4 cup dried sage

Method

Whisk all seasonings until combined.

Store in a sealed container.

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Homemade Italian Seasoning
Author: 
 
Ingredients
  • 3/4 cup dried oregano
  • 1/2 cup dried garlic
  • 1/2 cup dried marjoram
  • 1/2 cup dried thyme
  • 1/4 cup dried basil
  • 1/4 cup dried rosemary
  • 1/4 cup dried sage
Method
  1. Whisk all seasonings until combined.
  2. Store in a sealed container.

 

Homemade Italian Seasoning Recipe

Homemade Applesauce

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Homemade Applesauce Cooking with Kids | @VeggieConverter

Homemade applesauce is stupid easy. I mean, seriously. I know, I know. You hear that a lot on the internet or see it on Pinterest or whatever and you're like, yeah, right... But, really. Homemade applesauce is like, the easiest thing to make. I used to make it all the time when the girls were babies. It was one of their favorite baby foods.

I got out of the applesauce habit for a little while, but I recently picked it back up again and I made the recipe. Wait for it...even EASIER. Booyah. Yeah, I'm bringing that back. (Not really.)

You see, originally, I peeled off the skins. And I thought to myself...self, why peel off the skins? There are a ton of nutrients in there and plus, don't you hate peeling? Plus, you have this swank blender. So, you know, I stopped peeling off the skins. Ahhh, glorious.

So now, this is what I do. I core the apples. I stick said apples in the crockpot. I pour in the meager three other ingredients (lemon juice, cinnamon or cinnamon essential oil and vanilla...that's it) and I turn on the crockpot. Then I go away and jam out in the living room with my kids for hours. Or I sleep, or whatever. Depending on you know, whether it's midnight or not.

You don't get midnight urges to make applesauce? Meh. Different strokes.

Once that little episode is over I scoop the whole sh'bang into the blender, blend that business and pour it into a couple of quart canning jars with the sweet reusable lids. Boom. Applesauce for daaaaaaays.

And then, I put them in these little babies from LunchBots and send them with my kids' lunches. And they gobble them up. And when they're home, they ask for like thirds and fourths. And so do their friends! Because this applesauce is amazeballs. Seriously, it's freaking delicious. Go make some and hide some from your kids. Enjoy!

Why homemade applesauce?

You can find some pretty yummy and healthy organic applesauce these days. You can get applesauce in glass jars that is simply organic apples and vitamin C (ascorbic acid) in a jar. Awesome. That's great. You totally couldn't do that everywhere even just a few years ago.

Organic groceries have come a loooong way in a short period of time. And you know why that is? Because we're voting with our wallets. Boom. We're saying, we don't want that pesticide Dirty Dozen polluted apple junk anymore and we're not going to take it. And (because they don't want to go broke) companies are listening. Yay!

So, why not just buy the jarred stuff? Well, you totally can! I do it when I don't feel like making it. Or when I'm out of town, or whatever. I like this applesauce. But, it's spendy. Not that organic apples are the least spendy thing in the world, but I can usually get a 5.5 pound flat of organic apples at Costco for around $8 or $9, and that makes almost two batches of this applesauce.

Now, I make usually 2 quarts of applesauce per batch. And the jar I buy is about 23 ounces. So, you know, two batches of 2 quarts, so 128 ounces for $9 versus the jarred stuff of 23 ounces for $10-13. I'd say you do the math, but I totally just did it for you.

Plus, when you make your own, you can make it your own. Introduce new flavors and textures or whatever you like. EXPERIMENT!

Why reusable containers?

Those cute little snack packs are expensive. And, let's face it, super wasteful. All that plastic and cardboard ends up somewhere. You can try to recycle it. But from what I understand, a lot of recycling gets dumped in the landfills these days due to contamination because of single stream curbside recycling services. Shameful.

So, using adorable and reusable containers like these LunchBots ones (or your favorites...they didn't give me these or ask me to write this, I just love them!), can save you money and the planet grief in the long-run. Win-win!

Homemade Applesauce

Makes about 2 quarts

Ingredients

3 pounds organic apples (I used Gala), cored (don't bother peeling!)
1/4 cup lemon juice
1 teaspoon cinnamon or 3 drops cinnamon (vitality) essential oil (I get mine HERE)

Method

Place those beautiful apples (unpeeled, but cored) into a 4-6 quart crockpot.

Homemade Applesauce Cooking | @VeggieConverter

Pour in remaining ingredients.

Cook on LOW for 6-8 hours.

Scoop it all into the blender.

Scooped Apples Applesauce | @VeggieConverterBlend.

Blended Applesauce | @VeggieConverter

Pour into canning jars with or other sealable container.

Refrigerate.

Or, you know, eat it. Because it's freaking delicious.

Eat Applesauce | @VeggieConverterTo freeze and store for baking and recipe needs: place 1/4 cup in silicone muffin tin slots. Flash freeze until solid (at least 4 hours). Remove applesauce rounds from muffin tin (pop out) and divide applesauce pucks among gallon reusable bags or freezer bags to refreeze.

To use: Thaw individual serving in a bowl on the counter and use in recipes as egg and oil substitutes.

Love it? Pin it, please!

Stupid Easy Homemade Applesauce | @VeggieConverter

5.0 from 1 reviews
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Homemade Applesauce
Author: 
 
Ingredients
  • 3 pounds organic apples (I used Gala), cored (don't bother peeling!)
  • 1/4 cup lemon juice
  • 1 teaspoon cinnamon or 3 drops cinnamon (vitality) essential oil
Method
  1. Place those beautiful apples (unpeeled, but cored) into a 4-6 quart crockpot.
  2. Pour in remaining ingredients.
  3. Cook on LOW for 6-8 hours.
  4. Blend.
  5. Pour into canning jars with or other sealable container.
  6. Refrigerate.
  7. To freeze and store for baking and recipe needs: place 1/4 cup in silicone muffin tin slots. Flash freeze until solid (at least 4 hours). Remove applesauce rounds from muffin tin (pop out) and divide applesauce pucks among gallon reusable bags or freezer bags to refreeze.
  8. To use: Thaw individual serving in a bowl on the counter and use in recipes as egg and oil substitutes.

 

25 Healthy Zucchini Recipes

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I need more healthy zucchini recipes... I've been thinking this in my head for the past few weeks.

If you like to garden, even it's just a small veggie patch in the yard, you have probably already discovered the amazing producing abilities of zucchini. It can be pretty overwhelming to try and figure out new and creative ways to eat ALL. THE. ZUCCHINI.

Zucchini has such a reputation for over-producing in the garden, that it has a special holiday...did you know that August 8 is "National Sneak Some Zucchini Onto Your Neighbor's Porch" day?!?

Wouldn't it be nice to leave them some already-made tasty zucchini recipes instead of just plain ole zucchini? Also, you can have some new zucchini recipes for inspiration in your own kitchen. Your family will thank you for that.

So here's an awesome list of 25 healthy zucchini recipes. Enjoy!

Before we start, many of these recipes use Zucchini Noodles in them. Here's a great tutorial about How to Make Zucchini Noodles.

25 Healthy Zucchini Recipes

25 Healthy Zucchini Recipes

Main Dishes with Zucchini

 

1. Bacony Bolognese with Zucchini Noodles from Veggie Converter

Bacony Bolognese with Zucchini Noodles

2. Ramen Soup with Zucchini Noodles from Jar of Lemons

Ramen Soup with Zucchini Noodles

3. Zucchini Pasta with Pesto and Avocado from Anya's Eats

Zucchini Pasta with Pesto and Avocado

4. Zucchini Coleslaw from Delicious Obessions

Zucchini Coleslaw

5. Zucchini and Tomato 'Pasta' from Pure and Simple Nourishment

Zucchini and Tomato "Pasta"

6. Zucchini Quinoa Burgers from Veggie Converter

Zucchini Quinoa Burgers

7. Garlic Zucchini Fries from Real Food Outlaws

Garlic Zucchini Fries

8. Mediterranean Zucchini Noodle Pasta from Peace, Love, and Low Carb

Mediterranean Zucchini Pasta

9. 3-Ingredient Baked Sweet Potato Zucchini Tots from The Big Man's World

Sweet Potato Zucchini Tots

10. Zucchini Noodles with Sauteed Vegetables from Thank Your Body

Zucchini Noodles with Sauteed Vegetables

11. Pesto Chicken with Zucchini Noodles from Savory Lotus

Pesto Chicken with Zucchini Noodles

12. Healthy Zucchini Tortillas from Sweet as Honey

Healthy Zucchini Tortillas

Breads, Muffins, Sweet Treats with Zucchini

 

13. Chocolate Black Bean Zucchini Cupcakes from Veggie Converter

Chocolate Black Bean Zucchini Cupcakes

14. Double Chocolate Zucchini Bread from Paleo Running Momma

Double Chocolate Zucchini Bread

15. Coconut Flour Zucchini Bread from Small Footprint Family

Coconut Flour Zucchini Bread

16. Chocolate Zucchini Muffins from Real Food RN

Chocolate Zucchini Muffins

17. Blueberry Zucchini Muffins from Paleo Running Momma

Zucchini Blueberry Muffins

18. Chocolate Zucchini Bread from Whole Lifestyle Nutrition

Chocolate Zucchini Bread

19. Chewy Zucchini Brownies from Thank Your Body

Chewy Zucchini Brownies

20. Flourless Zucchini Bread Pancakes from The Big Man's World

Flourless Zucchini Bread Pancakes

 Preserving Recipes, Sauces, Etc. with Zucchini

21. How to Dehydrate Zucchini from GNOWFGLINS

How to Dehydrate Zucchini

22. Gummy Zucchini Candy from Common Sense Homesteading

Gummy Zucchini Candy

23. Vegan Pesto with Zucchini from Small Footprint Family

Vegan Pesto with Zucchini

24. Zucchini Cheese from Gutsy by Nature

Zucchini Cheese

25. Dehydrated Zucchini Chips from Veggie Converter

Dehydrated Zucchini Chips

 

 

25 Healthy Zucchini Recipes

 

Beef and Chinese Green Beans

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Beef and Chinese Green Beans | @VeggieConverter

Holy cow this dish was one of my better ideas. Beef and Chinese Green Beans popped into my head one recent weeknight when the kids and I were pondering what to make for dinner. We were kind of tired of our usual weeknight meals (Broccoli Beef, Curry Chicken, Fried Rice, some-kinda-noodles). I'd picked up some fresh green beans and decided to try something with that and that's when my favorite green beans dish popped into my head: Chinese Green Beans.

And then I thought, hey man, sometimes when I order that at our favorite local Chinese restaurant, I have them add braised bean curd and it's delicious (which, if you're vegetarian or vegan or just like tofu, you should totally do at home, it really is delicious!).

Since I've been trying to eat a little more meat and stir fried beef is one of the few meats I actually think tastes pretty good, I opted to add in beef to the recipe and double the sauce.

Holy moly I am not sorry I tried this little experiment. Not sorry one bit.

The kids and Mr. Meaty and I all LOVED it. So much so that we've already had it again since then. AND tried the same thing with broccoli instead of beans and that was yummy, too!

Part of the yumminess may just be locked into that gorgeous iron skillet you see in the photograph. It was my grandmother's skillet so it has decades of seasoning locked into it and a lot of love-through-cooking, too. It makes me smile every time I use it.

If you've been considering switching to cast iron cookware, I highly recommend it. A properly seasoned one is a nontoxic nonstick dream.

Beef and Chinese Green Beans

Serves 4

Ingredients

SAUCE

1/4 cup coconut aminos (or soy sauce)
1 tablespoon Mirin or sherry
1 tablespoon coconut sugar
1/2 teaspoon ginger (ground)
1 teaspoon nut butter (I used almond-cashew)
dash of hot sauce
dash of molasses

OTHER

1/4 cup bacon grease or coconut oil for frying, divided
2 tablespoons garlic, minced
1/4 cup minced red onion (or 1 tablespoon dry minced onion)
1 teaspoon hot sauce
1/4 teaspoon red chili flakes
1 pound stir fry beef, thinly sliced
1 pound fresh green beans, cut into 2-inch pieces

Method

Mix sauce in a small bowl and set aside.
 
Heat 2 tablespoons grease or oil over medium heat in a wok or iron skillet.
 
Add beef, sear on one side and add about half of the sauce. Stir fry until done (about 10 minutes).
 
Remove beef.
 
Add 1 tablespoon oil and stir fry green beans for about 7 minutes, until tender but not mushy. Remove green beans.
 
Heat 1 tablespoon oil and stir fry red onion for 2-3 minutes, until tender. Add garlic, hot sauce and chili flakes and heat an additional minute.
 
Add green beans, beef, and remaining sauce and toss. Serve hot over rice or cauliflower rice.
 

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Beef and Chinese Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • sauce:
  • 1/4 cup coconut aminos (or soy sauce)
  • 1 tablespoon Mirin or sherry
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon ginger (ground)
  • 1 teaspoon nut butter (I used almond-cashew)
  • dash of hot sauce
  • dash of molasses
  • other:
  • 1/4 cup bacon grease or coconut oil for frying, divided
  • 2 tablespoons garlic, minced
  • 1/4 cup minced red onion (or 1 tablespoon dry minced onion)
  • 1 teaspoon hot sauce
  • 1/4 teaspoon red chili flakes
  • 1 pound stir fry beef, thinly sliced
  • 1 pound fresh green beans, cut into 2-inch pieces
Method
  1. Mix sauce in a small bowl and set aside.
  2. Heat 2 tablespoons grease or oil over medium heat in a wok or iron skillet.
  3. Add beef, sear on one side and add about half of the sauce. Stir fry until done (about 10 minutes).
  4. Remove beef.
  5. Add 1 tablespoon oil and stir fry green beans for about 7 minutes, until tender but not mushy. Remove green beans.
  6. Heat 1 tablespoon oil and stir fry red onion for 2-3 minutes, until tender. Add garlic, hot sauce and chili flakes and heat an additional minute.
  7. Add green beans, beef and remaining sauce and toss. Serve hot over rice or cauliflower rice.

 

Beef and Chinese Green Beans | @VeggieConverter

Curry Chicken Salad

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Curry Chicken Salad | @VeggieConverter

Who knew curry chicken salad could be so easy? Browned chicken, veggies and curry mayo mixed together in a bowl. Done.

Finding proteins to put in the kids' lunchboxes is sometimes a pain in the patoot. Especially as a longtime vegetarian, I struggle with ideas for meaty things that will taste great cold. Well, because, I struggle with meaty things that taste great at all. But, you know, learning and all that.

So, when the kids and I came across a veggie-heavy chicken salad in their Princess Cookbook, I decided we could double the veggies, add some curry powder and see if we might actually come up with something tasty. And we did!

Now, granted, I think it'd be way tastier with chickpeas instead. But hey, it's a start.

If you're not a curry fan, try a different seasoning that you like. Taco seasoning, Italian seasoning or maybe lemon pepper could be good, too.

Curry Chicken Salad

Adapted from Royal Recipe Collection

Serves 4

Ingredients

1/2 cup mayonnaise
1/2 tablespoon curry powder
2 cups browned chicken, coarsely chopped (vegetarian option: cooked chickpeas)
1 cup broccoli, chopped
1/2 cup carrots, diced or shredded
6 ounces water chestnuts, diced

Method

Mix mayonnaise and curry in a small bowl.

Put chicken, broccoli, carrots and water chestnuts in a medium bowl.

Pour mayonnaise mixture over chicken mix and toss to coat.

Serve as lettuce wraps or with crackers.

The Results

This was great just with a spoon or as lettuce wraps. And it worked well in the kids' lunchboxes the next day, too. Win.

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Curry Chicken Salad
Author: 
 
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 tablespoon curry powder
  • 2 cups browned chicken, coarsely chopped (vegetarian option: cooked chickpeas)
  • 1 cup broccoli, chopped
  • 1/2 cup carrots, diced or shredded
  • 6 ounces water chestnuts, diced
Method
  1. Mix mayonnaise and curry in a small bowl.
  2. Put chicken, broccoli, carrots and water chestnuts in a medium bowl.
  3. Pour mayonnaise mixture over chicken mix and toss to coat.
  4. Serve as lettuce wraps or with crackers.

 

Paleo Curry Chicken Salad Recipe

Paleo Lemon Coconut Balls

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paleo lemon coconut balls | @VeggieConverter

Paleo lemon coconut balls? Yes, please! Lemon + coconut plus done in less than 30 minutes? Oh, yeah!

I am not a huge chocolate dessert person. I mean, it's yummy. But if I get to choose, I prefer citrusy desserts. I love lemon bars, but I don't make them too terribly often.

I love these key lime bars in particular. But, they take a little while.

So these paleo lemon coconut balls---which are grain and dairy free and done in less than 30 minutes---are a great quick, yummy dessert for me. Plus, they have hazelnuts inside, so they are delicious and chock full of protein. Win!

Paleo Lemon Coconut Balls

adapted from Coconut Caramel Macaroons
Makes 12-15

Ingredients

1/2 cup maple syrup
1/4 cup full fat canned coconut milk or cream
1 tablespoon coconut oil, melted
15-20 drops of lemon (vitality) essential oil (I buy mine HERE)
2 cups shredded coconut
1/2 cup hazelnut flour or almond flour

Method

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper or a silicone baking mat.

Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.

To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.

Pulse until the mix is finely chopped and holds together when squeezed into a ball.

Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.

Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.

Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.

Serve cold or at room temperature.

Results

Wow, these paleo lemon coconut balls are super lemony and fantastic. I can't believe how easy they are, too!

The kids and Mr. Meaty all loved them and they were an easy recipe for the kids and I to make together.

Super win. We'll be making these many more times and experimenting with new flavors, too.

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Paleo Lemon Coconut Balls
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Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • 1/2 cup maple syrup
  • 1/4 cup full fat canned coconut milk or cream
  • 1 tablespoon coconut oil, melted
  • 15-20 drops of lemon (vitality) essential oil
  • 2 cups shredded coconut
  • 1/2 cup hazelnut flour or almond flour
Method
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
  4. To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
  5. Pulse until the mix is finely chopped and holds together when squeezed into a ball.
  6. Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
  7. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
  8. Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
  9. Serve cold or at room temperature.

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paleo lemon coconut balls | @VeggieConverter

Paleo Sweet Potato Pie

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Sweet Potato Pie | @VeggieConverter

I big puffy heart custard pies (minus the gluteny crust). So this custardy sweet potato pie with a cookie crumb/pecan crust is absolutely perfect. The recipe comes from a great cookbook I recently acquired, the Outlander Kitchen Cookbook. 

The cookbook is based in part on foods from the awesome scifi-romance series, Outlander. The natural herbal remedies and yummy whole foods recipes mentioned in the book series in such detail always intrigued me. So when I saw the cookbook, I knew it would be great to try.

I love old cookbooks and this one is based primarily on modernized versions of recipes from the 1740s, so you can't get much older in a cookbook. The best part about old cookbooks is they don't use convenience foods, so it's all real, whole ingredients. I made a few minor alterations to make this recipe grain free and dairy free.

Paleo Sweet Potato Pie

Adapted from Outlander Kitchen Cookbook

Ingredients

2 medium sweet potatoes (about 1 1/2 pounds)

1/2 cup coconut oil, melted

1 cup arrowroot cookie crumbs (or 1/2 cup arrowroot flour)

1/3 cup coconut sugar or brown sugar (for crust/topping)

1/2 cup finely ground pecans

1/2 cup coconut sugar or brown sugar (for pie filling)

1/2 cup coconut milk

2 eggs

1 teaspoon cinnamon or 2-3 drops cinnamon (vitality) essential oil

2 teaspoons vanilla

zest of 1 lemon or 3-5 drops lemon (vitality) essential oil

1/2 teaspoon kosher salt

1/4 teaspoon nutmeg or 1 drop nutmeg (vitality) essential oil

Method

Preheat oven to 400 degrees Fahrenheit.

Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.

Reduce oven temperature to 350 degrees Fahrenheit.

Mix coconut oil, arrowroot cookie crumbs, 1/3 cup coconut sugar and ground pecans until crumbs are moistened. Reserve 1/2 cup of the mixture for topping, pressing the rest into a glass or ceramic 9-inch pie plate.

Mix together sweet potato flesh, remaining coconut oil, coconut sugar, coconut milk, eggs, cinnamon/oil, vanilla, lemon zest/oil, salt and nutmeg/oil. Beat well to combine.

Pour sweet potato mixture into pie crust and smooth out the top.

Bake for 30 minutes at 350 degrees Fahrenheit.

Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.

The Results

Holy wow! First of all, how did I never think to do pumpkin pies with this type of crust? Duh. Grain free and easy. The girls each had at least three pieces on day one. They would've had more, but I said no. Hah. It is absolutely delicious.

It's similar to pumpkin pie, but a bit more rich. If you like custardy pies (no matter what you think  you think of sweet potatoes) give this a shot. Mr. Meaty doesn't care for sweet potatoes. At all. He still thought this was pretty good, considering.

Recipe Card

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Paleo Sweet Potato Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Paleo sweet potato pie recipe is custardy, sweet, tasty, and has a cookie crumb/pecan crust that is absolutely perfect. Perfect for dessert or a snack!
Ingredients
  • 2 medium sweet potatoes (about 1 1/2 pounds)
  • 1/2 cup coconut oil, melted
  • 1 cup arrowroot cookie crumbs (or 1/2 cup arrowroot flour)
  • 1/3 cup coconut sugar (for crust/topping)
  • 1/2 cup finely ground pecans
  • 1/2 cup coconut sugar (for pie filling)
  • 1/2 cup coconut milk
  • 2 eggs
  • 1 teaspoon cinnamon or 2-3 drops cinnamon (vitality) essential oil
  • 2 teaspoons vanilla
  • zest of 1 lemon or 3-5 drops lemon (vitality) essential oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg or 1 drop nutmeg (vitality) essential oil
Method
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.
  3. Reduce oven temperature to 350 degrees Fahrenheit.
  4. Mix coconut oil, arrowroot cookie crumbs, 1/3 cup coconut sugar and ground pecans until crumbs are moistened. Reserve 1/2 cup of the mixture for topping, pressing the rest into a glass or ceramic 9-inch pie plate.
  5. Mix together sweet potato flesh, remaining coconut oil, coconut sugar, coconut milk, eggs, cinnamon/oil, vanilla, lemon zest/oil, salt and nutmeg/oil. Beat well to combine.
  6. Pour sweet potato mixture into pie crust and smooth out the top.
  7. Bake for 30 minutes at 350 degrees Fahrenheit.
  8. Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.

 

paleo-sweet-potato-pie

Almond Butter Cookies

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Almond Butter Cookies | @VeggieConverter

I've tried a lot of different meals for breakfast since going mostly grain free. This almond butter cookies recipe is one of my absolute favorites. And you wouldn't believe how simple it is. The recipe requires only TWO INGREDIENTS. What?? All you need is an egg and half a cup of nut butter. I add a couple drops of cinnamon (vitality) essential oil to mine just for an extra kick, but that's totally optional. You can mix these almond butter cookies up in about two minutes and they bake in just five. So breakfast is ready in less than 10. And since there's no sugar added, these cookies are straight up protein: egg and almond butter. Win. These breakfast cookies are paleo, grain free, gluten free, dairy free---oh, and bonus---they make a yummy dessert, too.

Almond Butter Cookies

Serves 4

Ingredients

1/2 cup almond butter
1 egg
2 drops cinnamon (vitality) essential oil (optional)

Method

Mix ingredients together in a bowl. Preheat oven to 350 degrees Fahrenheit.

Prepare a cookie sheet with parchment paper and drop mixture onto the sheet by the heaping teaspoonful.

If you want fancy fork marks, freeze the batter on the sheet for about 1 hour. When you get the unbaked cookies out of the freezer, preheat your oven to 350 degrees Fahrenheit.

Lightly press cookies down with a fork (crosshatching the fork marks on top to make a checkerboard pattern).

Bake at 350 degrees Fahrenheit for 5-10 minutes. Let cool and serve.

Results

It's hard to believe how quickly these can be made. Seriously. Cookies/breakfast in less than 10 minutes? Win. The texture, according to Mr. Meaty, is a little "weird" when you are thinking of standard cookies. They're not quite fluffy, but not terribly dense either. They're closer to macaroons than sugar cookies. The flavor is a hit with everyone and the kids didn't balk at the texture at all. Though they did orginally think they were chicken nuggets at first glance. Hah!

 

paleo-almond-butter-cookies

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