BBQ Pineapple Ham Kebab


1 Ripe Pineapple 
1 Uncured No Sugar Petite Ham from Pederson Farms 
Kebab skewers 


Start your grill and get it to 450 degrees 
Cut the Pineapple and Ham into 1 inch cubes.  Put on the skewers- ham/pineapple/ham/pineapple.  How ever you would like to present them.  Put on the grill for about 8 minutes on each side.  When finished with all sides- serve.  Can serve on skewers or place in a bowl.

Getting ready for Christmas and need some ideas for healthy sides. This is a winner for me.  This says alot as I normally do not like cooked carrots but really enjoy this.  You can make it vegetarian or with crumbles of bacon (yum!). 
 
What you need: 
2 bunches of colorful carrots 
10 Fingerling Potatoes cut in halves 
1 Tbs. of Olive Oil
1 Tsp. Rosemary 
3 cloves of garlic minced 
Salt and Pepper 
Optional- Chopped Bacon 
 
Preheat oven to 425 degrees 
 
Peel all the carrots.  I keep the tops (for show to be honest), but you can certainly chop these off.  Cut the potatoes.  Place the carrots and potatoes in a large bowl and mix olive oil, rosemary, garlic,  salt, and pepper.  Place carrots first in the baking pan and put the potatoes on top.   Roast for 1 hour and 15 minutes. 
 
While this is roasting, I also cooked two pieces of bacon.  I like to bake my bacon.  Put on a baking sheet with parchment paper. Put in the oven for 15 minutes.  When cooked, chop up for your bacon bits. 
 
When the time is up on the carrots-  double check all the carrots with a knife to ensure fully cooked (should be easy to put the knife thru each carrot).  Put back in the oven if needed.  I like mine cooked for a while- just be careful not to burn. 
 
Top with Bacon and Serve. 
 
Enjoy! 

We LOVE to have Brussel Sprouts but we really needed to make them a different way than our usually.  I decided to put them on the grill  just like kabobs.  Hey, who says chicks can't grill?   Perfect for grilling season and a nice easy healthy option. 

Here is what you need: 

16 oz Brussel Spouts 
1 sliced Onion 
Your favorite dry seasonings- I used: minced garlic, onion powder, chives, Himalayan salt, pepper, and parsley. 
​1/8 cup Olive Oil 

Turn on your BBQ and heat up to 400 degrees.  

Take your Brussel Sprouts and trim the ends and the outer leaves.  Make sure you do not trim them too much on the ends as you want the Brussel Sprouts to stay in tact.  Slice your onions think in order to put them on the kabobs.  I made them quite large in different sizes.  


Put the Brussel Sprouts, Onions, Olive Oil, and seasonings in a bowl and toss.  Make sure the veggies are nicely coated.  Place on your kabob sticks.  

Place on the grill- about 7 minutes on each side (2 sides).  I get mine nice and "charred."  

 We must all have a craving for bread.  I can't be the only one, right?  Well, I made my Indian Curry Dish and needed some Naan Bread with it so here it is!  

What you need: 

1 1/4 cup of tapioca flour 
1/4 cup of almond flour 
1 egg 
1 cup of coconut milk (full is the best to use)
1/2 TSP of salt 
1/2 TBS of garlic powder (optional)
2 TBS of Ghee 

This will make 3 thin Naan Breads (on the larger size) 

Set your oven to 350 degrees 

Whisk tapioca flour, almond flour, egg, coconut milk, salt, and garlic - in a bowl.  Melt ghee on a pan on high.  Pour one third of the mix.  You will make this like a pancake, but it will take a little longer to cook.  About 5 min on each side.  It will be ready when it is bubbling up quite a bit.  Now Flip.  Both sides should be nice a brown.  Set aside on a cookie sheet.  Continue with the other two breads.  Place all bread in the oven for 10 minutes.  I do this because it was little too gooey just cooked on the pan.  Depending on your oven you will have to keep it in a little bit longer.  

Ever since I started eating Paleo I have been obsessed with Cauliflower.  I love that you can make "rice" from blending it up.  I actually love how "bland" it is - you can flavor cauliflower with anything.  This is an Indian inspired cauliflower and it was a hit.  

Here is what you need: 

Melted Ghee- 2 TBS + 1 TBS
Turmeric- 1 TBS 
Cumin- 1 TBS
Paprica- 2 TSP
Juice of 1 lime 
Chopped Cilantro- 2 TBS 
1 Cauliflower Head 
Needed: Oven Safe Pot. 

Preheat the oven to 400 degrees. 

Combine the ghee, turmeric, cumin, paprica, lime juice, and cilantro.  This will make a "paste."  Put the 1 TBS of ghee on the bottom of the Oven Safe Pot.  Put the Cauliflower in the Pot.  

Coat the cauliflower with the paste.  ​I used a kitchen brush to put in all on the cauliflower.

Cover.  Cook for an hour.  Make sure that you can put a knife thru the middle of the cauliflower with ease.  Serve!

Truth be told, this should probably feed 4 when you have other sides and protein.  When I served this for dinner, my husband and I ate it all.  This is very easy to make and I loved all the ingredients together. 

You need the following: 

Brussel Sprouts- 1 Lb- halved and trimmed 
4 pieces of Bacon- cut into pieces (about half an inch)
1/2 of a largeRed Onion
Garlic2 tsp 
7 Pitted Dates - Chopped up
Olive Oil- 2 Tbs 

I used my le creuset for this one.  Put the heat on medium-high with 1 tbs of olive oil.  Cook the bacon for about 5 min.  Don't worry about the bacon getting crispy at this point.  
Add the Red Onion and garlic with the bacon and bacon fat until fragrant.  Add the brussel sprouts and left over olive oil (1 TBS) let them cook until soft.  This will take about 10 minutes. 

Stir in the Dates at the end before taking off the stove. Just to get them a little warm.  

Voila! 

So I have made sweet potato fries a ton of different ways at this point.  Sweet potatoes have become a staple in our house.  I have to buy the big bag from Costco every month at this point.  It’s kinda ridiculous, but we love them. 
 
So these have become my perfect sweet potato fries.  They are completely Whole 30/Paleo approved so I never feel bad.  That’s the best part.  Eating with out the guilt! 

​What you need:
 
One Large Sweet Potato (this feeds two)
Melted Coconut Oil – 2 Tbls
Truffle Salt – just a sprinkle
Minced Garlic (dry or fresh) – 1 tsp
Onion Powder – ½ tsp
Dried Parsley – 1 tsp
Black Pepper- ¼ tsp
Tapioca Starch/Flour- 2 Tbls
 
*If you don’t have truffle salt, use sea salt
 
Preheat oven to 400 degrees

​ 
Cut your sweet potato into fries.  I leave the skin on…just makes it easier for me all around. 
 
Mix all ingredients into a bowl.   Make sure to mix all the fries fully with all the ingredients.  You will notice that there will be a lot of the spices at the bottom. 
 

 
****YOU HAVE TO HAVE PARCHMENT PAPER FOR THIS!******
​
  This is imperative.  I have tried with aluminum foil and even “greased” it and it was a disaster.
 
Put Parchment Paper on your cookie sheet.  Spread out the sweet potato fries evenly.  Try not to stack them! 
 
20 min on one side… take out and flip your fries… 20 min on the next side. 
 

I LOVE sweet potatoes and grew up eating sweet potato casserole.  My family always made them with marsh-mellows on top :) Well,  I am not there any more so this is my sweet potato casserole for Thanksgiving.  

Ingredients for sweet potato:
 3 cups cooked and mashed sweet potatoes
1/2 cup coconut sugar
1/3 cup ghee- plus 1 Tbl
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 cup heavy coconut milk from the can (put in the fridge before using for at least 3 hours in order to have the heavy milk harden)
1 tbs coconut oil for grease
 
Topping:
1/4 cup coconut sugar
​1/4  maple syrup  
1/3 up almond flour
2 cup pecans, chopped 

Preheat oven to 325°.

Mix the cooked mashed sweet potatoes , coconut sugar, spices, 1/3 cup ghee, eggs and vanilla. Beat with an electric mixer until smooth. Add the coconut milk and mix well.  Grease the casserole pan with coconut oil.  Pour ingredients into the casserole dish. 

For topping: Mix together 2 tablespoons of ghee, coconut sugar, almond flour and pecans.  Be sure to eat this while making because it tastes too good!  Top your sweet potato :) 

Bake for 40 minutes and enjoy the smell!