Tag Archives: primal

Italian Turkey Sweet Potato Casserole

Italian Turkey Sweet Potato Casserole



I am so excited to share my first recipe using my brand new spiralizer!

Read the full post here!

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/

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/

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!

Basil Pesto

Homemade Basil Pesto

When making my “Green Pizza” for St Patty’s Day I knew I had to use a pesto to make the sauce green to go with the theme of the pizza!

Basil Walnut Pesto Sauce

I made a pesto sauce in a Home Ec class in Middle School and that was the first and only time I had the sauce until a few years ago. Not a lot of pesto in Oklahoma 😉

So glad it is back in my life now and I wanted to make my own to top the super fresh and healthy “green pizza”!!

Basil Pesto Ingredients

Ingredients (makes 1/2 cup)

  • 2 cups fresh basil
  • 2 cloves garlic (chopped)
  • 1/4 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese

Begin by placing the basil and garlic in a blender or food processor.

Basil Pesto Recipe

Next, add the walnuts.

How to make Walnut Basil Pesto

Blend well.

Food Processor Basil Pesto

Add the salt, pepper and olive oil.

Homemade Pesto in a Food Processor

Blend well, then add the cheese by hand.

Basil Pesto Recipe

Voila, a delicious pesto sauce for pizza, pastas and more!

Basil Pesto Recipe

I’ve used this delicious homemade pesto in recipes from Gluten-Free Green Pizza to Basil Raviolis!

Easy Basil Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

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

Basil Pesto

Total Time: 10 minutes

Yield: 1/2 cup pesto

Basil Pesto

Ingredients

  • 2 cups fresh basil
  • 2 cloves garlic (chopped)
  • 1/4 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese

Instructions

  1. Place the basil and garlic in a blender or food processor.
  2. Add the walnuts and blend well.
  3. Add the salt, pepper and olive oil, blend well.
  4. Stir in the cheese by hand.
http://whitneybond.com/2012/03/22/whats-for-a-side-basil-pesto/

Caramelized Beet and Feta Cheese Salad

Steamed Beets are oven roasted in olive oil & balsamic vinegar then topped with creamy feta cheese in this easy 20 minute Caramelized Beet and Feta Cheese Salad Recipe.

Caramelized Beet and Feta Cheese Salad

Today’s lunch was inspired by what was in my refrigerator… beets!

Caramelized Beet and Feta Cheese Salad Recipe

I usually make a carmelized beet and goat cheese salad that involves arugula and avocado… but I didn’t have goat cheese, arugula or avocado so what else did I have in there?  Well I had feta, that could replace the goat cheese, I had onions and tomatoes so there I go!

Caramelized Beet and Feta Salad Ingredients

Ingredients: (Serves 1)

  • 8 oz baby beets (steamed & peeled)
  • 1/2 red onion (chopped)
  • 1 tbsp olive oil
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tomato (chopped)
  • 2 tbsp feta cheese

Preheat the oven to 450 degrees. Line a baking sheet with foil then place the beets on top.

Sprinkle the chopped onions over the beets then drizzle with olive oil and balsamic. Top with salt and pepper.

Caramelizing Beets

Place in the oven for 6 minutes, toss, then cook for an additional 6 minutes.

Remove from the oven and place the beets on a plate. Pour the sauce from the foil onto the beets then top with the chopped tomatoes and feta cheese.

Easy Beet and Feta Salad Recipe

The result was D-E-L-I-C-I-O-U-S and healthy! Don’t even get me started on my purple food obsession, but beets pack tons of antioxidants, as well as betanin pigments which have been shown to lessen tumor cell growth, I’m sold!

Caramelized Beet and Feta Salad

♣ Vegetarian Option: This recipe is vegetarian.

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

Caramelized Beet and Feta Cheese Salad

Prep Time: 5 minutes

Cook Time: 12 minutes

Serving Size: 1

Caramelized Beet and Feta Cheese Salad

Ingredients

  • 8 oz baby beets (steamed & peeled)
  • 1/2 red onion (chopped)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tomato (chopped)
  • 2 tbsp feta cheese

Instructions

  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with foil then place the beets on top.
  3. Sprinkle the chopped onions over the beets then drizzle with olive oil and balsamic.
  4. Top with salt and pepper.
  5. Place in the oven for 6 minutes, toss, then cook for an additional 6 minutes.
  6. Remove from the oven and place the beets on a plate.
  7. Pour the sauce from the foil onto the beets then top with the chopped tomatoes and feta cheese.
http://whitneybond.com/2011/08/26/whats-for-lunch-carmelized-beet-and-feta-cheese-salad/