OhYaGood

Whole Food Lover + Recipe Hacker

Mexican Corn

by 2 Comments

Well it’s about time. Thank you to everyone who encouraged me to keep posting. I was feeling a bit defeated and focused more attention on community driven projects. I’m still doing those things but with summer, I’ve got a teeny bit more time to do my stuff. Think tv shows, sprinklers and some mandatory quiet time so I can do what I need to do.

This recipe comes from my favorite cookbook, Food Lab with some alterations to make it not only dairy-free but with short cuts. I first had Mexican Street Corn aka Elote in Sedona, Arizone this spring at a wonderful restaurant of the same name. I think I ate an entire pound of it. It’s a fairly simple dish and according to my family, the cheese wasn’t necessary. Hope you like it as much as I do.

Mexican Corn
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 bag of trader joes, frozen roasted sweet corn (about 3 cups)
  • 2 tablespoons of oil, i used avocado
  • 2 tablespoons of mayonnaise
  • ½ cup of green onions, thinly sliced
  • ½ cup of cilantro, finely chopped
  • 1 tablespoon of fresh lime juice
  • 2 garlic cloves, minced or grated
  • 2 tablespoons of trader joes diced jarred sweet and spicy jalapenos
  • salt
  • chili powder
Instructions
  1. Heat oil in a large skillet over medium heat. Add the frozen corn and spread evenly. Let simmer for a few minutes before stirring. Cook for another two minutes or until evenly heated through.
  2. Mix the mayo, green onions, cilantro, lime juice, garlic and jalapeno together with the cooked corn. Add salt and chili powder to taste. Serve room temperature or hot.

 

Roasted Potatoes

by Leave a Comment

roasted_potatoes_loWelp. School has begun. We've all maintained our sanity and I'm LOVING my free time. By free I mean, it's chock full of the things I've been wanting to get done. House stuff like cleaning and organizing, appointments like the dentist (Yipeee!) and of course blogging. I have a long list of recipes I want to tackle so bare with me in the next few months. They might not feel very seasonal but whatever. I'm sure you'll still dig what I come up with. So, If you've been to my house in the last, oh, 6 months or I've made you dinner, you've probably gotten a taste of my roasted potatoes. I call them mine because I never read a recipe to make them, I just starting doing them and adding stuff and wah-la! I love how easy they are and how they go over so well with guests, even the wee young ones. The huge bonus, leftovers with eggs in the morning or whenever really. I've done this same recipe without the lemon zest on sweet potatoes and it turns out just as good. They go with just about everything too!
Roasted Potatoes
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 lbs of yukon gold or red pototoes, diced
  • ⅛ cup avocado oil (or olive oil)
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh thyme or parsley (I prefer lemon thyme), 2 teaspoons if you're using dried herbs
  • 1 teaspoon lemon zest
  • optional: 3 teaspoons garlic, minced (about 2 cloves)
Instructions
  1. Preheat oven to 400°F
  2. Dice potatoes to 1 inch squares or smaller and make sure they dry after washing them
  3. Toss the potatoes with the remaining ingredients in a bowl
  4. Spread the potatoes onto a cookie sheet making sure they are spread out evenly
  5. Roast in the oven for about 45 mins, stirring once to brown evenly

Roasted Broccoli

by Leave a Comment

Roasted_Broccoli

I’ve been making this about every other day this last week. We finally joined costco and I have to say my favorite thing to buy are the large bags of already cut up fruits and veggies. So behold roasted broccoli. I can’t say it’s super kid friendly since only one of my kids will even touch it but that could be because the other kid won’t let hardly anything green touch her lips. This super easy recipe is derived from Nom Nom Paleo’s roasted green bean recipe. Derived… or maybe virtually the same but replacing the beans with broccoli. I use Red Boat fish sauce which is sugar-free and has wonderful flavor making it Whole30 complaint too.

Roasted Broccoli
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4
Ingredients
  • 1 lb of broccoli florets, trim stems and make the same size
  • 1 tablespoon oil, coconut or olive work great
  • 2 teaspoons fish sauce
  • a squeeze of one lemon wedge
  • salt and pepper
Instructions
  1. Preheat oven to 400ª F
  2. Spread your bone dry broccoli evenly onto an oven safe dish, cookie sheet works fine
  3. Drizzle the broccoli with olive oil and fish sauce
  4. Bake for 25-30 minutes or until broccoli has a slight char, stirring once halfway
  5. Squeeze with lemon juice and salt and pepper to taste

 

Brussels Sprouts with Grapes

by Leave a Comment

Brussels Sprouts with GrapesFood and the internet are such an amazing marriage. I remember even a few years ago it was hard finding dairy-free recipes or any kind of whole food recipe besides what I could dig up on the almighty epicurious. Look how far it’s come! Buzzfeed’s Tasty videos for one, are knocking it out of the park. Even the ones I have no desire to try, I become memorized by. I love it all.

You know what else the internet just taught me? It’s brusselS sprouts. I didn’t know brussel was plural. How have I gone this long without knowing that? I’ve worked in restaurants with brusselSSSS sprouts on their menu for god sakes. Ah thank you internet, for all you do.

This is side dish is so damn good. They are shredded and roasted to a slightly charred salty chip. The best. Let me add that I buy them shredded in a bag because why the heck wouldn’t you.

Brussels Sprouts with Grapes
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: SIde Dish
Cuisine: American
Serves: 4
Ingredients
  • 1 10oz (or 1½ cups) Trader Joes shredded brussels bag
  • ½ Tablespoon oil
  • 1 cup sliced red grapes
  • ½ cup walnuts, roughly chopped
  • salt & pepper
Instructions
  1. Preheat oven to 400°F
  2. Pour the oil into the bag of brussels and toss
  3. Arrange them onto a baking sheet large enough to spread them into one layer, salt and pepper them and put them in the oven
  4. After 15 minutes, add grapes and walnuts and stir
  5. Roast for another 5-10 minutes, or until brussels are slightly charred

 

Roasted Acorn Squash

by Leave a Comment

Roasted Acorn SquashFall fare can be so lovely but I think I over due it every year and by Thanksgiving, I’m over it. I watched this Whine About It about Fall—ROFL “Pumpkin is like putting cinnamon on a sandcastle.” Matt Bellassai is pretty hilarious and his points are valid but I still embrace it. I won’t be drinking rum and cider—–yet, but I’m using a lot of this autumnal vegetable, acorn squash. It’s so warming on my belly. I love it and so do my girls.

If I could eat cheese, I’d top this with some pungent blue cheese or gorgonzola. If only..

Here’s a quick tip. Partially cook the squash in the microwave before roasting it in the oven to save some time. With this recipe, it saves about a half hour of cook time.

Roasted Acorn Squash
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 2-4
Ingredients
  • 1 acorn squash, cut length-wise and seeds removed
  • 1 T of pecans, chopped
  • 1 T of pomegranate seeds
  • coconut oil
  • maple syrup
Instructions
  1. Preheat the oven to 400°F
  2. Rub each half of the squash with coconut oil
  3. Place the squash on a microwave safe plate, face up and cook for 10 minutes
  4. Transfer the hot squash to an aluminum pan, face up
  5. Add more coconut oil and the pecans to each half
  6. Roast in the oven for an additional 10-15 minutes
  7. Dress with pomegranate seeds
  8. Drizzle with maple syrup

 

Cauliflower “Rice”

by 2 Comments

Cauliflower Rice

Did you know if you plug your left nostril and breathe in through the right and exhale through the left for about 10 long breathes you will instantly feel energized? I’m not even joking. Try it and tell me it doesn’t work. I just did it myself because I was feeling very unmotivated to do anything after a long morning.

Now back to the food part. This is my new favorite side dish. It’s what I would consider pretty quick to prepare and even quicker to cook. Plus, I love that I can make different variations like coconut rice, lime cilantro rice, or fried rice. (recipes to come) For now, try this one out and enjoy it with whatever main dish you’re hearts desire. Bonus, my kids haven’t even noticed it’s not really rice.

Cauliflower "Rice"
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Paleo
Serves: 6
Ingredients
  • medium head of Cauliflower, cut into small florets
  • 2 Tablespoons of coconut oil or your fat of choice
  • 1 small onion or shallot, diced
  • 1 wedge of lemon
  • salt and pepper
Instructions
  1. Place the cauliflower in the food processor or blender and pulse till it's in rice like pieces.
  2. Heat oil in a sauté pan to medium heat and add the onion.
  3. Cook until translucent, about 5 minutes
  4. Add cauliflower pieces and sauté for about 5 minutes on medium heat.
  5. Cover with a lid and allow to cook for 5-7 minutes or desired doneness.
  6. Squeeze lemon over rice, salt and pepper.