Seize The Day Blog

Health-Related Articles & Recipes

From My Recipe Box to Yours: Snickerdoodles

Yes, it’s true…I am a cinnamon addict! So, naturally, snickerdoodles are my absolute favorites cookies! The chewy goodness that is a snickerdoodle cookie made that happen. This recipe, in particular, is one that I have been making for years & years. It is super simple and the cookies always taste good even if mistakes are made during the baking process. Add too much sugar? Not enough flour? Forget the vanilla? No problem! They will still taste good! This is a very forgiving recipe and the dough is absolute heaven! Snickerdoodles are always a hit at family gatherings!

As an epileptic, I cannot eat chocolate due to the natural caffeine in cacao. It interacts very poorly with my anti-epileptic drugs, as well, so I have two very good reasons to avoid chocolate completely. This might seem like a tragedy to the chocolate-addicts out there, however, these cookies fill that void very successfully!

Cinnamon and Sugar are a magical combo! Check it out for yourself and try the recipe below!

Bon Appetit!!

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Snickerdoodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Dessert

Yield: 30 cookies

Snickerdoodles

Ingredients

  • 1 cup Butter
  • 1 1/2 cups Sugar
  • 2 Large Eggs
  • 2 3/4 cups Flour
  • 1 tsp Baking Soda
  • 3 T Sugar
  • 3 T Cinnamon

Instructions

  1. Preheat oven to 350 F
  2. In a kitchen aid mixer on low speed, mix the butter and 1 1/2 cups of sugar.
  3. While the mixer is stirring add each egg in one by one until all ingredients are combined.
  4. In a separate bowl mix the flour, baking soda, and salt together.
  5. Once combined, add dry ingredients to the butter mixture in the mixer and continue to mix on low speed.
  6. In a small bowl, combine 3 T sugar and 3 tsp cinnamon.
  7. Scoop or roll 1 inch balls of dough and roll each in the sugar/cinnamon mixture.
  8. Place on an uncreased cookie sheet and bake for 15 minutes.
  9. Remove from the pan immediately and place cookies on a cooling rack.
  10. Eat immediately or place under a covered dish when cool to ensure freshness. Enjoy!
https://www.seizethedayblog.com/2019/07/from-my-recipe-box-to-yours-snickerdoodles/

 

 

From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

 

Gluten-Free, Dairy-Free, Sugar-Free, and Vegan!

This simple recipe is clean-eating at its finest! I recommend pairing the dressing with my Southwestern Salad w/ Grilled Chicken, but it tastes great on just about anything! If you’re looking for a quick dressing with refreshing flavor you will absolutely adore this recipe! It is my go-to meal for the evenings when I’m short on time or just too exhausted to attempt one of my more involved recipes. Life is unpredictable already, your time in the kitchen shouldn’t be! This dressing is predictably delicious every time I make it! Plus, I have received the family stamp of approval so there’s no denying this recipe is a winner!

Bon Appétit!

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From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 1 cup

From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

Ingredients

  • 1 Avocado
  • 1 cup Cilantro, rinsed & loosely packed
  • 1/4 cup Lime Juice
  • 3/4 cup Water
  • 1 tablespoon Garlic, minced
  • 1 teaspoon Honey, raw is preferred
  • 1/2 teaspoon Sea Salt
  • Sprinkle of Black Pepper, extra to taste

Instructions

  1. Combine all ingredients and blend until smooth or fully combined. If you prefer a thicker consistency, I recommend blending for only 10 seconds. This amount of time maintains a thick & creamy texture while also fully integrating all ingredients.
  2. Increase avocados if you desire an even thicker consistency for your dressing. Any leftovers can be stored in the fridge in a sealed container for a maximum of 3 days.
  3. Shake well before using again.
https://www.seizethedayblog.com/2019/04/from-my-recipe-box-to-yours-avocado-cilantro-dressing-dairy-free/

 

Thanks for visiting Seize The Day Blog! I hope you enjoyed this recipe for Avocado Cilantro Dressing! If you have any feedback for me, please feel free to email me (katie@seizethedayblog.com) or comment via Instagram (@seizethedayblog) & Twitter (@seizethedayblog). Thank you!

 

Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website. 

 

From My Recipe Box to Yours: Southwestern Salad w/ Grilled Chicken

The Southwestern Salad with Grilled Chicken has been a recent, but popular addition to my recipe box. I love the variety of healthy ingredients this simple salad offers the consumer. With an arugula base, some might find this salad to be a little too flavorful, but the toppings and the Avocado Cilantro Dressing mesh together perfectly giving you one delicious meal! It makes a wonderful meal option for both Lunch and Dinner. The best part is that you can make this recipe in less than 20 minutes!

You can also remove the chicken for a vegan-friendly meal! I just can’t help but love the simple things in life and this recipe is definitely one of them! If you choose to use the Avocado Cilantro Dressing recipe (as pictured above) found here on Seize the Day Blog you will have a Gluten-Free, Dairy-Free, and Sugar-Free entree for the the whole family!

Bon appétit!

 

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From My Recipe Box to Yours: Southwestern Chicken Salad

Yield: 4 salads

Ingredients

  • 1 8 oz Chicken Breast
  • 1 5 oz Container of Arugula, rinsed
  • 1 14 oz can Black Beans
  • 1 Avocado
  • 1 cup fresh Cilantro, leaves & stems
  • 1 cup Tomatoes, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Cucumber, chopped
  • 1 Lime, to top each individual salad
  • Garlic Salt, to taste
  • Tortilla Chips, optional topping

Instructions

  1. Begin by prepping the chicken breast. Cover each side with garlic salt or to your preference and grill until fully cooked.
  2. Pour black beans into sauce pan and cover with lid, set aside on stove. The beans do not take very long to cook so wait until the very end of your meal prep to begin cooking.
  3. Rinse arugula and place in a medium sized glass bowl.
  4. Chop the avocado, tomatoes, cucumber, and bell pepper into bite size pieces. Slice cilantro so that you get both the leaves and the upper stem. Add to bowl of arugula.
  5. Return to black beans and cook on medium high heat for 5-7 minutes, stirring occasionally. Drain beans, set aside in bowl.
  6. Slice cooked chicken into bite size pieces. I recommend adding the beans and chicken very last because of their warmer temperature.
  7. Once all ingredients have been prepped, cooked (if necessary), and added to the bowl of arugula thoroughly mix your salad.
  8. Add a squeeze of lime to enhance the flavor of the salad and drizzle with your dressing of choice.
https://www.seizethedayblog.com/2019/04/from-my-recipe-box-to-yours-southwestern-chicken-salad/

Thank you for visiting Seize the Day Blog! You can provide your feedback on this recipe by emailing me (katie@seizethedayblog) or through Twitter and Instagram (@seizethedayblog). Thank you!

 

Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website. 

From My Recipe Box to Yours: Chicken Tortilla Soup

It’s been quite some time since I last had Tortilla Soup. The reason for this is not because I’m extremely picky (or maybe I am, but the flavor has to be just right!), it’s mostly due to the fact that any soup typically calls for an ingredient filled with Monosodium Glutamate (MSG). What is this culprit ingredient? Canned Chicken Broth.

Canned Chicken Broth is one product that I have never been able to find a clean version of, not even at the specialty grocery stores. I used to think canned chicken broth was my only option. So, every time I came across a recipe that called for this product I passed because no recipe is worth more seizure activity, including Tortilla Soup.

As I became more familiar with from-scratch baking, I discovered that homemade chicken broth is actually a thing. And not only is it a thing, but it it is also a super simple recipe that any person can easily create in their own kitchen. I love this recipe for Chicken Broth and it is a true blessing all of the doors this one ingredient has opened for me in the Recipe World. This particular recipe also holds up well in the freezer and still retains its flavor during the thawing process. When frozen, this chicken broth will last up to 3 months.

***Side Note: Homemade chicken broth takes a few hours to make, therefore having this ingredient on hand already will save you a lot of time in the kitchen. Making your chicken broth in big batches and then freezing part of the batch is the way to go if you want to be efficient with your time and gentle on your patience….Trust me, you’ll thank yourself later!

Tortilla Soup obviously isn’t complete without the Chicken Broth, but the Tortilla Chips play a key role, as well. And I’ve got a phenomenal product for you to try…Late July Sea Salt Tortilla Chips. Hands down, they are my absolute favorite tortilla chips and they have a clean ingredient label! It’s a miracle! But seriously, you should totally check out these chips because they go great with this particular recipe and they have never been a seizure trigger for me. 

Once you have your Chicken Broth and your Tortilla Chips, you’re good to proceed with your Tortilla Soup!    

This recipe is a great lunch or dinner option for those of you who are following gluten-free diets. Simply skip the cheese to keep it dairy-free, as well. This is what I do and the soup still tastes excellent! Adding some extra tortilla chips on top makes for a wonderful cheese replacement, you’ll hardly miss it! 

Simply add some lime juice, cilantro and avocado to taste on top for a picture-perfect meal.

Bon Appétit!

This recipe has been adapted from Averie Cooks. 

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From My Recipe Box to Yours: Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 cups

Ingredients

  • 2 T Ghee
  • 1 cup Yellow Onion, peeled & diced small
  • 1 large Jalapeño, diced (include or discard seeds based on preference)
  • 4 Garlic Cloves, peeled & minced
  • 4 cups Chicken Broth
  • 2 cans Diced Tomatoes (14.5 oz)
  • 1 can Black Beans, drained & rinsed (15 oz)
  • 2 cups Shredded Cooked Chicken
  • 1 T Lime Juice
  • 1 T Chili Powder
  • 2 tsp Cumin
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/3 cup Fresh Cilantro Leaves, finely minced
  • Diced Avocado for serving, to taste
  • Shredded Cheese, to taste
  • Sour Cream (optional), to taste

Instructions

  1. Using a large stockpot, add 2 tablespoons Ghee and heat over medium-high heat to warm.
  2. Add the onion and jalapeño, sauté for about 5 minutes or until vegetables begin to soften. Stir occasionally.
  3. Add the garlic and sauté for 1-2 minutes. Stir occasionally.
  4. Add the chicken broth, diced tomatoes, black beans, cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5-7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1-2 cups of water; you'll adjust the salt and seasoning levels at the end.
  5. Add the cilantro and boil for 1 minute.
  6. Taste soup and add salt to taste. Once the flavor has reached your preferred taste serve immediately.
  7. Top with diced avocado, shredded cheese, sour cream, or tortilla chips, to taste.
https://www.seizethedayblog.com/2019/02/from-my-recipe-box-to-yours-chicken-tortilla-soup/

If you decide to give this recipe a try please share your feedback via Twitter & Instagram (@seizethedayblog) or Email (katie@seizethedayblog.com). Thank you!

 

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Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website. 

From My Recipe Box to Yours: Paleo Zucchini Bread (Gluten-Free)

Who knew Gluten-Free, Sugar-Free & Dairy-Free could look so good???

When you’re trying to maintain a diet that is strictly Gluten-free, Dairy-free, and Sugar-free, the mere mention of an acceptable bread recipe sounds ridiculous. I certainly wasn’t convinced that something like this actually existed! Well, I was wrong…

After lots of searching, I eventually came across this recipe by Erin Lives Whole for Paleo Zucchini Bread.

Although Erin’s original recipe is fantastic and I recommend checking it out (links can be found above for both the blog and the recipe), I made a few changes of my own to adjust the ingredients a bit so that the flavor of the cinnamon is accentuated. You can find my personal changes written below along with my baking instructions.

Not only is this recipe is a fantastic snack for those mid-meal munchies, but it also provides the perfect amount of healthy carbohydrates and fats to help you maintain healthy blood sugar levels all day long. Healthy blood sugar levels for me means decreased seizure activity so this recipe has been an excellent find for both my brain and my tummy. It’s a Win-Win no matter which version of the recipe you try! The Seize the Day Blog version can be found below.

Bon Appétit!

Simple & Healthy Ingredients!

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Zucchini Bread Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 Loaf or 12 muffins

Zucchini Bread Recipe

Ingredients

  • 1 1/2 cup Almond Flour
  • 2 T Coconut Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 4 tsp Cinnamon
  • 1 cup Walnuts, chopped
  • 4 Eggs
  • 1/4 cup Coconut Oil
  • 1/3 cup Honey
  • 1 tsp Vanilla
  • 1 cup Zucchini, grated
  • Ghee, for greasing the pan

Instructions

  1. Preheat oven to 350F and prepare loaf pan with coconut oil or ghee (a fantastic dairy-free option and my preferred method, it is much less messy than the coconut oil).
  2. Combine all dry ingredients into a small bowl & mix using a fork. Be sure to mix thoroughly so that you do not have any baking soda chunks in your bread batter. Set aside.
  3. In a small bowl, whisk 4 eggs until combined and smooth.
  4. Add coconut oil, honey, and vanilla to eggs. Whisk until combined.
  5. Add the dry ingredients you set aside earlier to the wet ingredients. Stir until combined.
  6. Squeeze dry your grated zucchini and fold into your batter.
  7. Pour into loaf pan (or cupcake pan, this method is especially fun for those of you with kids). If you want to add an extra crunch to the texture of your bread or muffins, add chopped walnuts to the top of your unbaked batter.
  8. Bake for 30 minutes covered with foil and another 10-15 minutes without foil.
  9. If you can insert a toothpick into the center and it comes out clean, your Zucchini Bread is ready to be taken out.
  10. Let cool completely before serving.
https://www.seizethedayblog.com/2019/02/from-my-recipe-box-to-yours-paleo-zucchini-bread-gluten-free/

From My Recipe Box to Yours: Game Day Nachos

Perfect for any game day, especially Super Bowl Sunday!

One of my favorite meals whilst being on a gluten-free, dairy-free, and sugar-free diet has been these nachos. I’m already a huge fan of Mexican-style food, in general, so as soon as I found Late July’s Restaurant Style (gluten-free) Tortilla Chips it has been my personal priority to keep my pantry fully stocked.

Long story short, these chips taste great and they’re good for you! In fact, this entire meal is nothing but healthy for your whole body. They feel more like a cheat-product every time I eat them because they’re so yummy, but they’re gluten-free and Organic. My recommended recipe to try with this “Diamond in the Rough” product is Nachos. And not just any nachos, but Game Day Nachos! It is Super Bowl Sunday here in the United States, after all!

So, can you make nachos without gluten and dairy? My answer is YES! You can make bomb nachos without cheese! Beware of the skepticism you may face from the critics in your home, I faced a little myself. However, I let the nachos do the talking’ and now my original critics are huge fans too!

I like to begin with a layer of corn chips (amount of chips depends on the person). Next, add a layer of pinto, black, or refried beans (it’s your choice, all 3 are excellent). Now at this point, I’m always tempted to sprinkle a little cheese on top of my beans, but stay strong because I promise these Nachos will still taste amazing. Place a generous amount of meat on top (since you’re skipping the cheese you might as well over indulge where the meat is concerned to ensure a healthy source of protein).

I like to alternate between grilled chicken w/ garlic salt and this Crock-Pot Chicken recipe I discovered on Pinterest. Steak is another great options, just try to stick to Mexican-infused flavors. The Crock-Pot Chicken recipe I like to use is more of a shredded-chicken style of meat so if you’re a fan of the shredded chicken above the chopped grilled chicken or steak than I would definitely go with this recipe. You can find the link above.

After the meat, I squeeze a quarter slice of lime evenly around the entire plater and top generously with guacamole. For a spicier plate of nachos, add additional jalapeños on top of your guacamole to taste. I recommend being generous when it comes to the guacamole because my guacamole recipe also includes cilantro, tomatoes, lime, and jalapeños so it is going to add a lot of complimentary flavors to your nachos. Add some salsa and you’ve got yourself some gluten-free Game Day Nachos! I like to add an extra squirt of lime before serving…or in my case, Devouring!

Bon Appétit

 

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From My Recipe Box to Yours: Game Day Nachos

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

  • Late July Corn Chips
  • Pinto, Black, or Refried Beans
  • Chicken or Steak
  • Jalapeños
  • Guacamole
  • Salsa

Instructions

  1. Just take it one layer at a time, or one ingredient at a time, and stack one after the other until you have your desired final product. Save the salsa and guacamole for last so that you can top your nachos in burst of extra flavor.
https://www.seizethedayblog.com/2019/02/from-my-recipe-box-to-yours-game-day-nachos/

 

From My Recipe Box to Yours: Super Simple Blender Salsa

Those are some fine looking ingredients!!!

Salsa and chips are an incredible gluten-free snack and by far my favorite! However, it can be difficult finding that one recipe that gives you amazing flavor and the perfect texture. I prefer it a little on the chunky side, but if you’d like a smoother texture, just blend for a little longer. I love this recipe not only because it tastes amazing, but also because it is SO simple! You cut up all ingredients as directed, put them all into the blender and Blend, Blend, Blend!

“““““““““““““““““““““““““““““““

Print
From My Recipe Box to Yours: Super Simple Blender Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 6 whole tomatoes, chopped
  • 4 small jalapeño peppers, seeds removed
  • 1 onion, chopped
  • 1/2 cup fresh cilantro
  • 3 garlic cloves, peeled & sliced
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 2 T lime juice

Instructions

  1. Place all ingredients into blender and blend for 15 - 20 seconds for a chunkier texture and 30 - 45 seconds for a more smooth texture.
https://www.seizethedayblog.com/2019/02/from-my-recipe-box-to-yours-super-simple-blender-salsa/

Bon Appétit!

From My Recipe Box to Yours: Gluten-Free Banana Pancakes

Well-balanced & Delicious…Exactly how Breakfast should be!

I’ve never been a huge fan of banana flavored foods, but these pancakes are drool worthy! I’m currently on a Paleo style of diet that is also Gluten-free, Dairy-free, and Sugar-free. So, when it comes to satisfying my sweet tooth the options are few and far between. 

That being said, these pancakes are the perfect solution AND they’re incredibly healthy for you! With only 6 ingredients total, they are quick, easy, and delicious! 

As far as toppings are concerned, I prefer to stick with the classic Maple Syrup, but Honey makes an excellent alternative, as well! 

Or, if you’d like to skip sugar alternatives completely, you can also enjoy these pancakes topped with strawberries and blueberries. 

I used Organic Ghee as my butter substitute and I have to say that the texture and flavor of the pancakes turned out even better! So, for those of you wanting to break away from the “norm” in your day-to-day routine, I highly recommend trying this recipe! 

These pancakes will not disappoint to satisfy both your need for spontaneity and your sweet tooth! And let’s be honest, who doesn’t like a good pancake???

I hope you enjoy this recipe! If you do decide to give it a try, please comment your feedback via Instagram & Twitter (@seizethedayblog) or email me at katie@seizethedayblog.com.

Thank you!

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From My Recipe Box to Yours: Gluten-Free Banana Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12 pancakes

Ingredients

  • 3 Bananas
  • 4 Eggs
  • 1/4 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon
  • Maple Syrup or Honey
  • Ghee

Instructions

  1. Place eggs, baking powder, sea salt, vanilla and cinnamon in a large bowl and whisk until combined.
  2. In a separate bowl, place bananas and begin lightly mashing all three together. You don't want to over-mash because that will take away from the texture of your pancakes.
  3. Add bowl with bashed bananas to the first bowl and whisk again until both mixtures are combined.
  4. In a frying pan, add a small circle of ghee and top with pancake batter. Only a small amount of batter is necessary. Let sit for about 1 1/2 - 2 minutes before flipping.
  5. Top fully-cooked pancake with a small circle of ghee, add maple syrup, honey, or fruit and ENJOY!
https://www.seizethedayblog.com/2019/01/from-my-recipe-box-to-yours-gluten-free-banana-pancakes/

From My Recipe Box to Yours: Sweet Potato Chips

This recipe is incredibly similar to my Sweet Potato Fries Recipe I posted last year, but the results are quite different! Although you can easily make Sweet Potato Chips by baking in the oven as well, I prefer the frying method. 

You will rarely find this preference amongst health bloggers because oils (such as vegetable oil) are SO bad for you. Can you blame the usual foodies for avoiding all oils in general? No! But you can use unflavored coconut oil instead and receive a product that is good for both your body and your taste buds!

The frying process…bubbling with potential!

In addition, the frying process takes about 5 minutes or less and the baking process is 2 hours. That being said, I easily chose the frying method as my preferred method and I’m glad I did! The sweet potato chips I created turned out delicious and they make a fantastic On-The-Go snack!

If you’ve been searching for any of the above lately, the search is over with this recipe! I hope you all enjoy my newest snack! Please be sure to comment via Instagram and Twitter (@seizethedayblog) or email (Katie@seizethedayblog.com) with any feedback you have for me! Thanks!

Finished Product: Sweet Potato Chips

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From My Recipe Box to Yours: Sweet Potato Chips

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3 batches

Ingredients

  • 6 small sweet potatoes, cut into halves or quarters
  • 3 cups unflavored coconut oil
  • sea salt, to taste
  • Tools:
  • Food Processor for slicing sweet potatoes
  • 1 Large frying pan
  • 1 Glass Baking Dish (I prefer using a 10 x 16 dish)
  • 2 Paper Plates
  • 1 Large Spoon (for scooping chips out of pan)
  • 1 Large Spatula (for stirring chips while in frying pan)

Instructions

  1. Using a large knife, cut sweet potatoes into halves or quarters and begin feeding through your food processor. You are going to want to use the medium-sized attachment for the "standard" round chip shape. Set aside.
  2. Scoop the 3 cups of coconut oil into the frying pan. Turn your stove-top to Medium Heat. You're going to want to let this oil sit for about 10 minutes in order for it to become hot enough to actually fry the sweet potato slices and turn them into chips.
  3. While you wait for the oil to heat completely, set out 2 paper plates and one glass baking dish. Line each with a napkin and set aside for later.
  4. Once the oil has heated completely, use a large spoon to scoop raw sweet potato slices from the food processor and gently drop into oil. I prefer the spoon to scoop instead of using my hands to prevent being burned by the "popping" coconut oil.
  5. You will want to simultaneously spread chips evenly about the pan until it is completely covered by a single layer of slices. The amount to scoop will depend on the size of your chips.
  6. Let each batch cook for about 5 minutes and stir every 1-2 minutes.
  7. The longer the oil sits, the hotter the oil will become which means you may not have to cook the next batches for quite as long as the first batch. Be sure to watch each of your batches closely and decide what amount of time works for you. *Note: My 1st batch cooked for the full 5 minutes, but my 2nd batch only needed 4 minutes and my 3rd batch only needed 3 minutes.
  8. As each batch is removed, set on one paper plate so that you can add salt (to taste) on your chips. Cover (like a lid) with the 2nd plate and give them a good shake to evenly distribute the sea salt. This is a good way to soak up extra oil, as well.
  9. Transfer chips to a glass pan in order to let cool. They will also crisp up A LOT during this time.
  10. Once cool, serve immediately or transfer to a storable container with lid to maintain freshness. Chips remain fresh and crispy for up to 1 week if properly stored.
https://www.seizethedayblog.com/2019/01/from-my-recipe-box-to-yours-sweet-potato-chips/

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From My Recipe Box to Yours: Guacamole

Avocados are one of my favorite foods. Partly because you can do so many different things with them from guacamole to face masks, but also because they are such a great source of saturated fats! They are healthy, tasty, and promote long-term health for anyone who consumes them.

Guacamole is a phenomenal bi-product of avocados and man is it good! However, when scanning the super market shelves for a pre-made guacamole it is close to impossible to find one who’s ingredient label is actually healthy. So many preservatives are necessary to prevent the mashed avocados from browning after just a few hours that the product becomes mostly synthetic derivatives instead of what it started out as…avocados.

Skip the scary wannabe guacamole and make your own instead! This recipe contains only six ingredients, but its flavor is unparalleled! Plus, it takes less than five minutes to make! Simple cooking at its finest!

***Side Note: If you accidentally add too much garlic salt, add another avocado to soften the taste.

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From My Recipe Box to Yours: Guacamole

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 Bowl

Ingredients

  • 4 Avocados
  • 1/2 Tomato, diced
  • 1/2 Jalapeño, diced
  • 1/4 cup Fresh cilantro leaves
  • 1 Lime
  • Garlic Salt, to taste

Instructions

  1. Begin by cutting the tomato in half and removing the insides. Once you have only the thick outer layer remaining, begin dicing. Feel free to add the other half of the tomato if the first half does not satisfy your desired flavor. Add to a small bowl for mixing.
  2. Using a serrated-edge knife, remove the entire stem from the top of your jalapeño. This will allow you to slice the jalapeño body in half from top to bottom so that you have two matching pieces. Depending on your preference of flavor, you can either remove the ribbing and seeds altogether or you can scrape the seeds from the ribbing into the prepared bowl with the rest of the ingredients. Warning: Adding all of the seeds will make the guacamole very spicy. I prefer to add only a few seeds instead (maybe 10-15) just to give it a subtle kick. Once all the insides have been removed, dice jalapeño and add to the small bowl. Also add the 1/4 cup of cilantro leaves. Set aside.
  3. Next, slice each avocado in half and remove the seed. Use a spoon to scoop behind the light green part of the avocado, removing it from the dark green skin. Place the core of the avocado into a separate, medium-sized bowl. Using a fork, begin mashing the avocados until they reach your desired consistency.
  4. Add ingredients in the small bowl to the medium bowl containing the avocados. Squeeze as much of the juice as possible from the 1/2 slice of lime directly into your guacamole mixture. Gently mix all ingredients together.
  5. Lastly, add garlic salt to taste. Start out with a very small amount of garlic salt, mixing it into the guacamole, testing the final product, and then deciding if more is needed. Everyone is different as far as their preference, therefore, I leave the final amount up to you. Enjoy!
https://www.seizethedayblog.com/2018/03/from-my-recipe-box-to-yours-guacamole/

 

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