Tag Archives: paleo

Bacon Wrapped Pork Chops

Bacon Wrapped Pork Chops

A few weeks back, Mike Filbey, co-founder of ButcherBox, reached out to me about sharing a link to my Beef Ragu recipe with his e-mail subscribers.

Of course I was excited that he wanted to share the recipe, but as I looked into ButcherBox, I was equally as excited about his company!

At ButcherBox, they find the best 100% grass-fed beef, organic chicken and Heritage Breed pork in America and deliver it directly to your doorstep each month.

Growing up in Oklahoma, we had a “meat man” that would deliver beef to our house each week, so the idea of ButcherBox really rang true to my Oklahoma upbringing.

Read the full post here!

Cilantro Lime Pesto

Cilantro Lime Pesto Recipe

A couple of weeks back I checked out San Diego restaurant, Venga Venga for the first time.

Between their infused tequilas, delicious margaritas, amazing food and great service, I was so impressed with this authentic Mexican restaurant, found just north of the Mexico border in southern San Diego.

Read the full post here!

Bacon Wrapped Sweet Potato Jalapeno Poppers

Bacon Wrapped Sweet Potato Jalapeno Poppers

What’s better than a delicious jalapeño popper as a party appetizer? Maybe a jalapeño popper filled with creamy sweet potato, wrapped in bacon and made with only 6 ingredients & one awesome kitchen hack!

For this recipe I partnered up with Fresh & Easy to show you my favorite kitchen hack for removing the seeds from a jalapeño, just before turning it into a jalapeño popper!

Read the full post here!

Bacon Chipotle Guacamole

Bacon Chipotle Guacamole

It was almost a year ago when I met the love of my life… Bacon Guacamole, haha!

I showed up to my friends annual Comic Con Party (yes, in San Diego, that’s a thing!) and low and behold, there it was, delicious creamy guacamole, filled with crispy scrumptious bacon!

Read the full post here!

Greek Quinoa Salad

This greek quinoa salad is filled with flavor, healthy ingredients and tons of protein without any meat, and it’s gluten free!

Gluten Free Greek Quinoa Salad

While I draw inspiration from many places when developing new recipes for the blog, one of my go-to stops is the “most popular” and “most pinned” recipes on WhitneyBond.com.

Read the full post here!

Key Lime Grilled Chicken Taco Skewers

Key Lime Grilled Chicken Taco Skewers

Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!

Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of my most popular Little Leopard Book recipes ever, Chipotle Lime Chicken Fajita Skewers.

Read the full post here!

Avocado Scallop Ceviche

Avocado Scallop Ceviche

After the amazingness of my Bacon Pistachio Scallops last weekend, I went on a scallop frenzy. It was all I wanted to eat for the next three days! One of the creations that I came up with while on my “Scallop Bender” was a delicious Avocado Scallop Ceviche Recipe.

Read the full post here!

Spiralized Jicama & Avocado Salad

Jicama Avocado Salad



When I first purchased my Spiralizer, I went to the grocery store, perusing the produce section for anything and everything I could potentially spiralizer. One of the items that I found was jicama. 

Jicama, also known as a “Mexican Yam” is a vegetable traditionally from Mexico and Central America.  It’s a slightly sweet, starchy vegetable that resembles the consistency of a pear or apple.  It’s high in dietary fiber and Vitamin C making it a healthy addition to your diet!

Read the full post here!

Cilantro Lime Chicken Stuffed Peppers

Cilantro Lime Chicken Stuffed Peppers

If you’ve been thinking that there’s a “healthy trend” going on this week on LLB, then you would be correct! After all of the cheesy dips for Superbowl and sugary sweets for Valentine’s Day, I decided that it was time to take a turn for the healthy this week on LLB!

Read the full post here!

Heart Healthy Fruit Smoothie

Heart Healthy Fruit Smoothie

I just ran in the door from hosting a segment on San Diego 6 News featuring this delicious fruit smoothie, as well as two other fantastic “Heart Healthy Recipes” including Heart Healthy Granola Bars and the always popular, Sweet Potato Black Bean Quinoa Burgers!

Read the full post here!

Butternut Squash Stuffed Poblano Peppers

Butternut Squash Stuffed Poblano Peppers

Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!

Read the full post here!

Vegetarian Stuffed Squash

Mexican Vegetarian Stuffed Squash

For two months now I’ve been hosting Supper Club Dinners in San Diego. For the first dinner in September I chose three dishes from my cookbook “Buffalo Style” to prepare.

For Octobers dinner I wanted to make my deliciously unique and amazing Pumpkin Enchiladas for the main course. After that was decided I knew the rest of my menu would be “Mexican Fall Inspired”.

Read the full post here!

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Roasted Balsamic Chicken with Heirloom Tomatoes

For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!

Roasted Balsamic Tomatoes and Chicken

In one skillet I combined a ton of flavors and created a new simple dinner favorite! While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.

Roasted Balsamic Skillet Chicken Ingredients

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Pre-heat the oven to 375°.

Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!

Skillet Chicken Recipe

Combine the balsamic vinegar and olive oil, then pour over the chicken.

Balsamic Skillet Chicken

Add the tomatoes, garlic cloves and basil to the skillet.

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

Serve the chicken with tomatoes and sauce drizzled over the top.

Balsamic Heirloom Tomato Chicken

♦ Gluten Free Option: This recipe is gluten free.

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup Enzo Garlic Olive Oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Instructions

  1. Pre-heat the oven to 375°.
  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.
http://whitneybond.com/2013/08/26/balsamic-roasted-chicken/

Roasted Green Bean Pesto Salad

Roasted Green Bean Salad Recipe

I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!

I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight 😉

Vegan Roasted Green Bean Pesto Salad

This Paleo salad recipe is full of rich flavors and would be perfect served with any of our Paleo main dishes, such as Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!

Roasted Green Bean Salad Ingredients

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Preheat the oven to 400°.

Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Chopped Fresh Green Beans

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Roasted Green Bean Tomato Salad Recipe

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Roasted Green Beans and Tomatoes

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

Toss well. Place into a serving bowl and top with the toasted walnuts.

Roasted Green Bean Pesto Salad Recipe

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Roasted Green Bean, Tomato Salad

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten free.

Roasted Green Bean Pesto Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 2 (as meal) - 4 (as side dish)

Roasted Green Bean Pesto Salad

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup Enzo Olive Oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Instructions

  1. Preheat the oven to 400°.
  2. Trim the ends off the green beans, chop into 1 inch pieces and add them to a large mixing bowl.
  3. Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
  4. Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
  5. Top with the fresh basil and place into the oven for 25-30 minutes.
  6. While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
  7. Remove the vegetables from the oven.
  8. Add the roasted vegetables to a large mixing bowl.
  9. Next, add the pesto to the roasted vegetables.
  10. Toss well. Place into a serving bowl and top with the toasted walnuts.
http://whitneybond.com/2013/07/22/roasted-green-bean-pesto-salad/

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Sweet Potato Skins with Sage Pesto and Bacon

I am so excited to share this totally delicious and totally unique new recipe with all of you!  My roommate asked me yesterday where in the world I got the idea for this dish and my response was, “I have no earthly idea!”

Paleo Sweet Potato Skins Recipe

No matter how I came up with this recipe, I’m just glad I did! It is is so scrumptious and a great alternative to traditional potato skins that are not quite on the “healthy list”!

Healthy Sweet Potato Skins

This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!

Paleo Sweet Potato Skin Ingredients

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp olive oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Preheat the oven to 400°.

Brush the olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.

Sweet Potato Skins Recipe

Place the bacon on a wire rack on top of a baking sheet and into the oven for 20 minutes or until crispy.

Remove the sweet potatoes and bacon from the oven.  Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.

Scoop out 2-3 tbsp of potato from the middle.

Paleo Sweet Potato Skin Recipe

Place a tablespoon of pesto in the center of each potato.

Sage Pesto Sweet Potato Skins

Crumble the crispy bacon and place on top of the pesto.

Paleo Bacon Pesto Sweet Potato Skins

Top each potato skin with a few pieces of fresh arugula and serve.

Bacon Arugula Stuffed Sweet Potato Skins

These would make an amazing side dish for a fall dinner menu or an awesome appetizer at a Sunday football party… by the way, is it football season yet?  49 days?  Let the countdown begin!

Paleo Sweet Potato Skins

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian AND vegan.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 potato skins

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp Enzo Olive Oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Instructions

  1. Preheat the oven to 400°.
  2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
  3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of potato from the middle.
  7. Place a tablespoon of pesto in the center of each potato.
  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.
http://whitneybond.com/2013/07/12/paleo-sweet-potato-skins-with-sage-pesto-and-bacon/

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe

It’s creamy, delicious, dairy free, vegan and PALEO!

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish, but I also have a couple unique recipe uses for the scrumptious sauce that I will release tomorrow and Saturday!

Walnut Sage Pesto Ingredients

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup olive oil
  • 1 lemon (juiced)
  • ¼ cup water

Begin by adding the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Next, add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

Puree in the food processor for 15 seconds then add the lemon juice. Turn the food processor back on and add the olive oil through the pour spout at the top.

Paleo Walnut Sage Pesto Recipe

Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Paleo Walnut Sage Pesto Recipe

Voila! A simple, healthy and yummy sauce made in less than 5 minutes!

Paleo Walnut Sage Pesto

Thank you to the California Farm Water Coalition for the delicious California Walnuts, they’re like the gift that keeps on giving!

Walnut Sage Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Paleo Walnut Sage Pesto

Prep Time: 5 minutes

Yield: App. 2 Cups

Paleo Walnut Sage Pesto

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup Enzo Olive Oil
  • 1 lemon (juiced)
  • ¼ cup water

Instructions

  1. Begin by adding the sage and parsley to a food processor.
  2. Next, add the garlic, black pepper and walnuts.
  3. Puree in the food processor for 15 seconds then add the lemon juice.
  4. Turn the food processor back on and add the olive oil through the pour spout at the top.
  5. Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.
http://whitneybond.com/2013/07/11/paleo-walnut-sage-pesto/

Shrimp Mango Arugula Salad

Shrimp Mango Arugula Salad

My most recent summer salad creation was inspired by my favorite dish at Queenstown, San Diego. If you live in the area and haven’t visited this fine establishment, you are seriously missing out!

The food is amazing, service is delightful and drinks are delicious!  To say that I’m a regular here would be an understatement 😉

Mango Papaya Arugula Salad

While I’ve grown fond of a number of dishes on their menu, this salad is my go to for weekend afternoons when I’m craving something light and refreshing, yet still filling.

I created my own version of the salad on Friday with a little extra shrimp I had lying around after creating a new recipe for my upcoming cookbook, Buffalo Style!

The result was a light and refreshing salad that was packed with flavor!

Shrimp Mango Arugula Salad Ingredients

Ingredients

  • Lemon Pepper Grilled Shrimp
    • 1/4 cup olive oil
    • 1/4 cup lemon juice
    • 2 cloves garlic (crushed)
    • 1 tsp black pepper
    • 8 shrimp (peeled & deveined)
  • Mango Arugula Salad
    • 2 cups arugula
    • 1/4 cup mango (diced)
    • 1/4 cup papaya (diced)
    • 1 avocado (diced)
    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tbsp fresh mint

Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.

Lemon Pepper Shrimp Marinade

Next, add the shrimp to the marinade.

Lemon Pepper Shrimp Recipe

Place in the refrigerator for 15 minutes then fire up the grill to medium heat.  Grill the shrimp for 3-4 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.

Arugula Mango Shrimp Salad Recipe

Next, squeeze the tbsp of lemon juice and olive oil over the salad.  Add the shrimp and toss well. Top with the fresh mint.

Lemon Pepper Shrimp Salad

Mango Papaya Shrimp Salad

♣ Vegetarian Option: Omit the shrimp to make this salad vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Shrimp Mango Arugula Salad

Prep Time: 30 minutes

Serving Size: 1 (as meal) 2 (as side or appetizer)

Shrimp Mango Arugula Salad

Ingredients

    Lemon Pepper Grilled Shrimp
  • 1/4 cup Enzo Meyer Lemon Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic (crushed)
  • 1 tsp black pepper
  • 8 shrimp (peeled & deveined)
  • Mango Arugula Salad
  • 2 cups arugula
  • 1/4 cup mango (diced)
  • 1/4 cup papaya (diced)
  • 1 avocado (diced)
  • 1 tbsp Enzo Meyer Lemon Olive Oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint

Instructions

  1. Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
  2. Next, add the shrimp to the marinade.
  3. Place in the refrigerator for 15 minutes then fire up the grill to medium heat.
  4. Grill the shrimp for 3-4 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.
  5. Next, squeeze the tbsp of lemon juice and olive oil over the salad.
  6. Add the shrimp and toss well.
  7. Top with the fresh mint.
http://whitneybond.com/2013/06/24/shrimp-mango-arugula-salad/

Paleo Infographic: Everything You Need To Know

FinalPaleoInfographic*

A few months ago, a friend of mine started dating a guy who swore by his Paleo lifestyle. Initially, we could not understand why anyone would choose to follow such a strict diet. Many questions arose even one as simple, and stupid, as “does he actually hunt and gather his food?” While this question may seem ridiculous, the hunter-gatherer methodology of our ancestors largely builds what the Paleo diet is all about. I have not tried the Paleo diet yet and do not in any way claim to be an expert. However, when I have attempted to look up what the Paleo diet consists of, I have found a bunch of different viewpoints, making it confusing and difficult for one to start their own Paleo venture. Between the above paleo infographic and the following post I’m going to simplify what Paleo is, why one should consider the diet, and how to get started. Consider this your go to guide for all the Paleo basics.

For more Paleo information and great Paleo recipes for the grill, check out our very own Whitney Bond on the San Diego 6 Morning News Show!

What is “Paleo”?

The Paleolithic (Paleo) diet craze, often called the caveman diet, began as early as the 1960’s shunning products of the agricultural revolution and the creation of the highly processed foods that exist today. The basic premises of the Paleo diet are simple, eat as if you were roaming the earth more than 10,000 years ago before junk food and heavy pasta meals existed.

What can I eat?

Foods allowed on the Paleo diet all mimic what would have existed in the Paleolithic period. This includes grass-fed meats, fish, seafood, fresh fruit and vegetables, eggs, nuts and seeds, and healthful oils (olive, walnut, flaxseed, macadamia, avocado, coconut). Any type of food that was produced as a result of the agricultural revolution technically cannot be included. This includes grains, legumes, potatoes, refined sugar, dairy, salt, processed foods, refined vegetable oils, and alcohol. If it could not be hunted or gathered by our cavemen ancestors, don’t eat it! Sound too difficult? The leading specialist of this natural diet, Dr. Loren Cordain, offers three “levels” of Paleo in his book The Paleo Diet. These levels enable dieters to slowly transition to full Paleo or stop at whichever point works for them.

Why would I want to be Paleo?

The claims of the Paleo diet all surround themselves with the idea that you’ll live a healthier, fitter life. Paleo research claims it is the only nutritional approach that works with our genetics and ultimately prevents, and can often remedy, the ills and diseases caused by modern day food production. Through their research, Paleo enthusiasts blame refined foods, trans fat, and sugars as the root of many degenerative diseases including obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression, and infertility. In terms of weight loss, the Paleo diet is much more about maintaining a healthy lifestyle rather than shedding pounds, but by ditching processed foods, many do lose weight as a result. This diet plan does not cater to vegetarians, although it can be modified. It is naturally gluten-free, satisfying another degree of healthy eating.

Is Paleo really the healthiest way to eat?

Critics of the Paleo lifestyle emphasize that humans have evolved to be able to eat modern day food. The wild game that existed during the Paleolithic period is not the same as the meats available today, and the sustainability of Paleo is currently not as realistic as it needs to be. Critics claim nearly every fruit, vegetable, and animal is drastically different from those that our cavemen predecessors consumed. Furthermore, our cavemen ancestors ate the way they did out of necessity, not out of want. There is little research on the actual proven benefits of the Paleo diet. These reasons aren’t necessarily an end all for Paleo, the diet is all about how you feel on it and responding to what your body tells you.

Interested in exploring what it means to be Paleo? Check out our most popular Little Leopard Book Paleo recipes including our Chipotle Lime Chicken Fajita Skewers, Grilled Pineapple Tomatillo Guacamole, and Caribbean Mango Avocado Ahi Lettuce Wraps or visit our Paleo page to explore more options!

 

Strawberry Peach Guacamole

Strawberry Peach Guacamole

This strawberry peach guacamole gives a sweet & fruity summer twist to the dip that everyone loves!

Strawberry Peach Guacamole Recipe

I made this dish last weekend for a Memorial Day BBQ and it was a hit with all of my friends! I served it along side it’s spicy counterpart, Buffalo Sauce Guacamole, which will appear in my cookbook, Buffalo Style, out this fall!

Strawberry Guacamole Recipe

The combination of juicy pieces of strawberry and peaches mixed with fresh basil and lemon juice make it difficult to put down the chips!

Strawberry Peach Guacamole Ingredients

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.

Strawberry Peach Guacamole Recipe

Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.

Strawberry Peach Guacamole

Serve with your favorite chips for delicious dipping pleasure!

Strawberry Peach Guacamole

You could also serve this fruity guacamole with apple crisps for a fun and healthy twist!

Strawberry Peach Guacamole

This dip is perfect for BBQ’s or your next Mexican fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Strawberry Peach Guacamole

Prep Time: 10 minutes

Yield: 3 cups

Strawberry Peach Guacamole

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Instructions

  1. Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.
  2. Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.
http://whitneybond.com/2013/06/02/strawberry-peach-guacamole/

Guacamole Stuffed Peppers

Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

Serrano Chili Guacamole Stuffed Peppers

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

Paleo Guacamole Stuffed Peppers

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Guacamole Stuffed Pepper Ingredients

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.

Small Peppers for Stuffing

Next, place the peppers on the grill over medium heat for 7-8 minutes.

Grilled Sweet Peppers

Remove from the heat and allow to cool while preparing the guacamole.

Grilled Sweet Peppers

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Cilantro Lime Guacamole

Next add the tomatoes and onions.

Guacamole with Fresh Tomatoes

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Serrano Chili Guacamole

Spoon the guacamole into each pepper.

Guacamole Stuffed Peppers

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

Guacamole Stuffed Sweet Peppers

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

Guacamole Stuffed Sweet Peppers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Guacamole Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 20-24 stuffed peppers

Guacamole Stuffed Peppers

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Instructions

  1. Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.
  2. Next, place the peppers on the grill over medium heat for 7-8 minutes.
  3. Remove from the heat and allow to cool while preparing the guacamole.
  4. Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.
  5. Next add the tomatoes and onions.
  6. Add the lime juice, cilantro and serrano chili, then mix well to combine.
  7. Spoon the guacamole into each pepper.
http://whitneybond.com/2013/05/09/guacamole-stuffed-peppers/

Caribbean Mango Avocado Ahi Lettuce Wraps

Avocado Ahi Lettuce Wraps

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.

Mango Avocado Ahi Lettuce Wraps

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!

Mango Avocado Ahi Lettuce Cups

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup!  That’s a whole lot of delicious without a whole lot of sodium!

Mango Avocado Ahi Lettuce Cups Ingredients

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Mango Avocado Ahi Mix

Stir together, then spoon the mixture into leaves of butter lettuce.

Mango Avocado Lettuce Wraps

♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Caribbean Mango Avocado Ahi Lettuce Wraps

Prep Time: 10 minutes

Yield: 8 lettuce wraps

Caribbean Mango Avocado Ahi Lettuce Wraps

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Instructions

  1. Begin by combining the mango, avocado, red onion and ahi in a small bowl.
  2. Next squeeze the lime juice over the mixture, then drizzle with the olive oil.
  3. Sprinkle the cilantro and black pepper on top.
  4. Stir together, then spoon the mixture into leaves of butter lettuce.
http://whitneybond.com/2013/04/24/caribbean-mango-avocado-ahi-lettuce-wraps/

Strawberry Ricotta Salad

Grilled Chicken Strawberry Summer Salad

This salad is the first of 3 new low-sodium recipes I’ll be adding to Little Leopard Book in the next 24 hours!

Grilled Chicken Spinach Strawberry Ricotta Salad

Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking demonstration and segment on San Diego 6 News tomorrow morning!

This will be the first live cooking demo for myself and Little Leopard Book and I could not be more excited!  If you’re in San Diego, tune in at 8:20 AM.  If you’re elsewhere in the world, look for a link to the video on our Facebook page tomorrow afternoon!

You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!

Now on to this delicious salad recipe!

Strawberry Spinach Salad

In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking. My mind immediately went to a fresh, summer salad!

Strawberry Salad with Lemon Vinaigrette

Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing. The dressing I created for this recipe contains only 5 mg of sodium per cup.  Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!

Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.  The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!

Strawberry Ricotta Salad Ingredients

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing Ingredients

Lemon Vinaigrette Salad Dressing

  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together. Next, add the olive oil while whisking well to combine.

Lemon Vinaigrette Salad Dressing

Next, add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.

Spinach Strawberry Ricotta Salad

Serve with 1/4 cup of the salad dressing and reserve the rest.  This salad dressing will keep in the refrigerator for up to 2 weeks.

Spinach Strawberry Ricotta Salad

I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.

Grilled Chicken Strawberry Ricotta Spinach Salad

Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.

The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.

Grilled Chicken Strawberry Ricotta Salad

Leave off the cheese and this recipe is also paleo!

Grilled Chicken Strawberry Blueberry Summer Salad

Grilled Chicken Strawberry Pecan Salad

♣ Vegetarian Option: This recipe is vegetarian without the chicken.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: Omit the ricotta cheese to make this recipe paleo.

Strawberry Ricotta Salad

Prep Time: 10 minutes

Serving Size: 1 (as meal) 2 (as side or appetizer)

Strawberry Ricotta Salad

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)
  • Lemon Vinaigrette Salad Dressing
  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup Enzo Meyer Lemon Olive Oil

Instructions

  1. Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together.
  2. Next, add the olive oil while whisking well to combine.
  3. Add the spinach to a large bowl, then add the strawberries, blueberries and pecans.
  4. Top with the crumbled ricotta cheese.
  5. Serve with 1/4 cup of the salad dressing and reserve the rest.
http://whitneybond.com/2013/04/24/strawberry-ricotta-salad/

Pistachio Crusted Tilapia

Sweet Lime Pistachio Tilapia

After spending an amazing weekend with the California Farm Water Coalition touring farms throughout the Coachella Valley I returned home with a large over-flowing box of food!

One of the contents in that box was a bag of pistachios the coalition had gifted us when the weekend began from their friends at Pioneer Gold Pistachios.

I decided to quickly put those delicious pistachios to good use!

Gluten Free Pistachio Basil Tilapia

I chose to use sweet limes that I picked myself at Seaview Farms to coat some fresh, flakey tilapia, then crust the fish in the crushed pistachios with fresh basil.  While the recipe was simple, it was totally packed with flavor and so delicious!

Pistachio Basil Tilapia Ingredients

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Begin by sprinkling the salt and pepper on both sides of the tilapia.

Seasoned Tilapia

Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.

Sweet Lime Soaked Tilapia

Allow to marinate in the juice while preparing the pistachio crumb mix.

Place the pistachios and basil into a small food processor and blend.

Pistachio Basil Crust

Place the mixture in a shallow bowl then coat each side of the tilapia.

Gluten Free Pistachio Crusted Tilapia

Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.

Pistachio Crusted Cast Iron Skillet Tilapia

Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.

Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Pistachio Basil Tilapia

Garnish with extra sweet limes and basil (if so desired)!

Paleo Pistachio Basil Tilapia

Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.

Paleo Lemon Basil Tilapia

Or serve on top of Three Cheese Basil Raviolis with Kale Pesto, like I did!

Pistachio Basil Tilapia with Kale Pesto Ravioli

Either way, this dish is seriously scrumptious!

Gluten Free Pistachio Crusted Tilapia

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Pistachio Basil Crusted Tilapia

Prep Time: 15 minutes

Cook Time: 5 minutes

Serving Size: 4

Pistachio Basil Crusted Tilapia

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Instructions

  1. Begin by sprinkling the salt and pepper on both sides of the tilapia.
  2. Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.
  3. Allow to marinate in the juice while preparing the pistachio crumb mix.
  4. Place the pistachios and basil into a small food processor and blend.
  5. Place the mixture in a shallow bowl then coat each side of the tilapia.
  6. Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.
  7. Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.
  8. Cook for 3-4 minutes per side, or until the fish is light white and flakey.
  9. Garnish with extra sweet limes and basil (if so desired)!
  10. Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.
http://whitneybond.com/2013/02/25/pistachio-basil-crusted-tilapia/

Cast Iron Skillet Winter Vegetables

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or regular broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Begin by heating the olive oil in a cast iron skillet over medium heat.  Next, add the snow peas, carrots, onions and broccoflower.  Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Next, add the chicken stock and reduce the heat to low.  Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Simple, scrumptious and healthy, that’s a combination we love over here at LLB!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

♣ Vegetarian Option: To make this recipe vegetarian (and vegan!) simply replace chicken stock with vegetable stock.

♦ Gluten Free Option: The recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Cast Iron Skillet Winter Vegetables

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Cast Iron Skillet Winter Vegetables

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or regular broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Instructions

  1. Begin by heating the olive oil in a cast iron skillet over medium heat.
  2. Next, add the snow peas, carrots, onions and broccoflower.
  3. Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.
  4. Next, add the chicken stock and reduce the heat to low.
  5. Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.
http://whitneybond.com/2013/01/30/whats-for-a-side-cast-iron-skillet-winter-vegetables/

Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Vegan Mashed Sweet Potatoes

Thanksgiving dinner is filled with all sorts of yumminess, generally including mashed potatoes and some sort of sweet potato dish.

I’ve combined the two in a healthy and delicious dish that contains less than 1 gram of fat per serving and packs tons of health benefits!

Mashed Sweet Potatoes Recipe

This dish also happens to be easy to make for 2 people or 20 and ready in 30 minutes, bonus!

Mashed Sweet Potatoes Ingredients

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Begin by cutting the sweet potatoes into cubes.  I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.

Chopped Sweet Potatoes

Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.

Drain the water from the pot, then add the milk, cinnamon and ginger.

Mash well.

Mashed Sweet Potatoes

Spoon the Mashed Sweet Potatoes into a large bowl and serve with delicious main dishes like Bacon Wrapped Turkey and Rosemary Balsamic Pork Loin!

Mashed Sweet Potatoes Recipe

Outside of being scrumptious and easy to make, this dish is also full of health benefits!

Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.

Enjoy the numerous health benefits of sweet potatoes and cinnamon as well.  This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!

Mashed Sweet Potatoes Recipe

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Mashed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: 4

Mashed Sweet Potatoes

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Instructions

  1. Begin by cutting the sweet potatoes into cubes.
  2. Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
  3. Drain the water from the pot, then add the milk, cinnamon and ginger.
  4. Mash well.
  5. Spoon into a large bowl and serve.
http://whitneybond.com/2012/11/12/whats-for-a-side-mashed-sweet-potatoes/

Grilled Pineapple Tomatillo Guacamole

Pineapple Tomatillo Guacamole

This is what I like to call, the best guacamole ever!

Pineapple Tomatillo Guacamole Recipe

A little bit of sweet mixed with a little bit of spice, this guacamole is the perfect combination of all things delicious!

Pineapple Tomatillo Guacamole

Serve with Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn for the perfect Fiesta!

Grilled Pineapple Tomatillo Guacamole Ingredients

Ingredients

  • 1/2 pineapple (peeled and sliced)
  • 4 tomatillos
  • 2 red chili peppers
  • 4 avocados
  • 1/2 red onion (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 1 lime (juiced)

Start by grilling the tomatillos and red chili peppers for 4-5 minutes.

red, chilies, peppers, tomatillos, grilling

Flip the tomatillos and peppers then add the pineapple to the grill for 3-4 minutes.

Grilled Pineapple, Tomatillos and Red Peppers

Flip the pineapple, then grill for an additional 3-4 minutes.

Remove the tomatillos, peppers and pineapple from the grill.  Let cool for 5-10 minutes.

In the mean time, start putting together the guacamole by removing the avocado from the shell and mashing it with a fork. Add in the chopped onions, cilantro and lime juice.

How to make guacamole

Next, chop the grilled items and add them in to the mix.

Grilled Pineapple Guacamole

Don’t worry about the “mess-in-a-bowl” picture, it’s about to be mixed together into a beautiful and delicious dish!

Pineapple Tomatillo Guacamole

See, I told you!  😉

Pineapple Guacamole Recipe

Serve with tortilla chips to dip up all the chunky deliciousness of this guacamole!

Sweet Pineapple Guacamole Recipe

Or serve with sliced vegetables such as bell peppers for a paleo option!

Grilled Pineapple Guacamole

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when served with corn tortilla chips.

♠ Paleo Option: This recipe is paleo. Serve with vegetables instead of chips for dipping.

Grilled Pineapple Tomatillo Guacamole

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 5-6 cups guacamole

Grilled Pineapple Tomatillo Guacamole

Ingredients

  • 1/2 pineapple (peeled and sliced)
  • 4 tomatillos
  • 2 red chili peppers
  • 4 avocados
  • 1/2 red onion (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 1 lime (juiced)

Instructions

  1. Start by grilling the tomatillos and red chili peppers for 4-5 minutes.
  2. Flip the tomatillos and peppers then add the pineapple to the grill for 3-4 minutes.
  3. Flip the pineapple then grill for an additional 3-4 minutes.
  4. Remove the tomatillos, peppers and pineapple from the grill. Let cool for 5-10 minutes.
  5. Begin putting the guacamole together by removing the avocado from the shell and mashing it with a fork.
  6. Add in the chopped onions, cilantro and lime juice.
  7. Next, chop the grilled items and add them to the guacamole.
  8. Serve with chips or vegetables for dipping.
http://whitneybond.com/2012/09/09/whats-for-a-side-grilled-pineapple-tomatillo-guacamole/

Chipotle Lime Chicken Fajita Skewers

Chipotle Lime Grilled Chicken Skewers

I was so excited to host my first dinner party in my new home!  It was even more exciting because we were also celebrating the one year anniversary of little leopard book!

Read the full post here!

Blackened Red Snapper

As a food blogger I have an ongoing list of dishes I want to make.  Either I’ll see something on the Food Network, eat something out that I want to re-create or come up with a random idea to make crouton baskets (coming soon!) while taking a shower!  Inspiration for the blog comes from everywhere and the list keeps growing!

This particular dish has been on the list so long that I don’t even remember where the original inspiration came from!  It would be a safe bet to say the Food Network though. It’s always on at my house!  If it weren’t for sports, Guy Fieri and Next Food Network Star I would have absolutely no use for cable or a TV!

This dish finally came to fruition after making the delicious Squash Puppies.  What better reason than to go all out on a Cajun dinner complete with Blackened Snapper and Blackened Purple Potatoes.

Ingredients (serves 2-3)

  • 2 large red snapper fillets
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano

Start by combining all of the seasonings together. Use a mortar and pestle (if available) to grind the thyme and oregano.

Next, spread the blackening mix generously over both sides of each fish.

Place in the refrigerator for 30 minutes to allow the seasoning to marinate in.

Next, fire up the grill to medium and place the fish on top.

Cook for 3-4 minutes on each side. Be sure to watch it because being a thin and delicate fish it cooks very quickly.

After it’s grilled to perfection, it’s ready to serve.  I topped mine with lemon butter. Simply melt 3 tbsp of butter then add to it the juice of 1 lemon. Voila! We also served my Mango Avocado Salsa on the side and it was amazing with the snapper!

Time to eat!

♣ If a member of your family doesn’t eat fish (my Mom) you can repeat the exact recipe using a chicken breast, just increase the cooking time on the grill. We made this for her and she loved it!

♦ Gluten Free Option: This recipe is Gluten-Free.

Lemon Herb Salmon

Healthy Lemon Herb Salmon

This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air!  Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!

This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends! I am so beyond happy that the two of them found each other because they couldn’t be more perfect together!  I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!

My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon. It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on LLB was my yummy chili-lime-garlic shrimp, so adding a fish main course seemed necessary at this point!

Lemon Herb Salmon

I paired the salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!

Lemon Herb Salmon Ingredients

Ingredients (serves 4)

  • 2 lbs salmon
  • 1/2 cup olive oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Add the olive oil to a small mixing bowl, then chop the fresh herbs.

Add the herbs to the olive oil.

Next, zest two of the lemons into the olive oil herb mixture.

Then add the minced garlic.

Squeeze in the juice of the two lemons.

Whisk well.

Place the salmon skin side down in a shallow baking dish.

Top with the lemon herb mixture.

Lemon Herb Salmon Recipe

Thinly slice the additional lemon and place on top of each piece of salmon.

Paleo Lemon Herb Salmon Recipe

Cover with foil and place in the refrigerator for an hour to marinate.

Remove from the refrigerator and cook at 400° for 30 minutes.

Baked Lemon Herb Salmon Recipe

Simple as that, dinner is served!

Lemon Herb Salmon Recipe

Delicious served with Italian Corn Salad, Buffalo Potato Salad,  Garlic Lemon Asparagus or Nutty Greens with Bacon and Bleu Cheese.

♦ Gluten Free Option: This recipe is gluten-free.

Lemon Herb Salmon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 4

Lemon Herb Salmon

Ingredients

  • 2 lbs salmon
  • 1/2 cup Enzo Olive Oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add the olive oil to a small mixing bowl.
  2. Chop the fresh herbs and add to the olive oil.
  3. Zest two of the lemons into the olive oil herb mixture.
  4. Add the minced garlic.
  5. Squeeze in the juice of the two lemons and whisk well.
  6. Place the salmon skin side down in a shallow baking dish.
  7. Top with the lemon herb mixture.
  8. Thinly slice the additional lemon and place on top of each piece of salmon.
  9. Cover with foil and place in the refrigerator for an hour to marinate.
  10. Remove from the refrigerator and cook at 400° for 30 minutes.
http://whitneybond.com/2012/04/10/whats-for-dinner-lemon-herb-salmon/

Rosemary Balsamic Pork Loin

In this Rosemary Balsamic Pork Loin recipe, the pork loin is filled with garlic, then rubbed with herbs & wrapped in bacon for a delicious dinner in under an hour!

Rosemary Balsamic Pork Loin

Balsamic Vinegar, garlic, bacon, pork and rosemary, oh my!

Bacon Wrapped Paleo Pork Loin

After a busy weekend there’s nothing better than a lovely Monday night family dinner, and what better than bacon wrapped pork loin for family dinner with friends and roomies!

Paired with Twice-Baked Rosemary Blue Cheese Potatoes and Nutty Green Beans with Bacon and Blue Cheese, this was one epic family dinner!

Rosemary Balsamic Pork Loin Ingredients

Ingredients (serves 6-8)

  • 3 lbs boneless pork loin
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp olive oil
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 tbsp steak seasoning
  • 1 tsp freshly ground black pepper
  • 6 cloves garlic (crushed)
  • 6 slices bacon

Begin by pre-heating the oven to 400°F.

Brush the loin on all sides with the balsamic vinegar and olive oil.

Balsamic Pork Loin Recipe

Cut six slits in the loin to make a nice little home for the crushed garlic.

Balsamic Garlic Pork Loin Recipe

Use a garlic press to crush one clove of garlic into each slit, then push the crushed garlic well into the pork.

Garlic Stuffed Pork Loin Recipe

After the pork is all garlic-ed up, put the spices together and get ready to rub!

Place the steak seasoning, black pepper, 4 sprigs chopped rosemary and 4 sprigs chopped thyme in a small bowl together.

Rosemary Pork Rub

Rub the spice mixture on to the loin, making sure to cover both sides evenly.

Herb Crusted Pork Loin Recipe

While spicing up the pork place 2 sprigs of rosemary and 2 sprigs of thyme on the loin.

Rosemary Thyme Pork Loin Recipe

Now it’s time to double up the pork and wrap the loin in bacon, making sure to wrap up those sprigs of rosemary and thyme!

Bacon Wrapped Herb Crusted Pork Loin

Now the pork is ready to roast away!

Bacon Wrapped Rosemary Pork Loin

Place in the oven. After 40-45 minutes, place a meat thermometer into the center of the pork.  The pork will register at 165° F when ready.

Slice the pork loin into thick cuts and serve.

Rosemary Garlic Balsamic Pork Loin

The pork is juicy, bacon is crispy and check out those little pockets of garlic… Yum!

Rosemary Garlic Balsamic Pork Loin

♦ Gluten Free Option: The pork loin recipe is gluten-free.

♠ Paleo Option: This pork loin recipe is paleo.

Rosemary Balsamic Pork Loin

Rosemary Balsamic Pork Loin

Ingredients

  • 3 lbs boneless pork loin
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 6 sprigs fresh rosemary (divided)
  • 6 sprigs fresh thyme (divided)
  • 2 tbsp steak seasoning
  • 1 tsp freshly ground black pepper
  • 6 cloves garlic (crushed)
  • 6 slices bacon

Instructions

  1. Pre-heat the oven to 400°.
  2. Brush the pork loin on all sides with the balsamic vinegar and olive oil.
  3. Cut six slits in the loin to make a nice little home for the crushed garlic.
  4. Use a garlic press to crush one clove of garlic into each slit, then push the crushed garlic well into the pork.
  5. After the pork is all garlic-ed up, put the spices together and get ready to rub!
  6. Place the steak seasoning, black pepper, 4 sprigs chopped rosemary and 4 sprigs chopped thyme in a small bowl together.
  7. Rub the spice mixture on to the loins, making sure to cover both sides evenly.
  8. Place 2 sprigs of rosemary and 2 sprigs of thyme on the loin.
  9. Wrap the loin in bacon, making sure to wrap up those sprigs of rosemary and thyme.
  10. Place in the oven to roast.
  11. After 40-45 minutes, place a meat thermometer into the center of the pork.
  12. The pork will register at 165° F when ready.
http://whitneybond.com/2011/11/09/whats-for-dinner-rosemary-balsamic-pork-tenderloin/

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