Category Archives: Sides

Baked Sweet Potato Chips

Home-made Baked Sweet Potato Chips made with Vita Coco Coconut Oil

I have been a long time lover and consumer of Vita Coco Coconut Water, so when I heard about their launch of Vita Coco Coconut Oil, I couldn’t wait to get my hands on a tub of it! {See some recipes where I used Coconut Oil Spray here and here.} I decided to make an easy recipe of Baked Sweet Potato Chips for my test drive – a great side dish for a lunch at home and also a healthy substitute for snacks on the go! These turned out delicious and crispy – hope you enjoy!

Vita Coco Coconut Oil Sweet Potato Chips

Makes 4 Servings

Ingredients:

  • 2-3 tbsp. Vita Coco Coconut Oil
  • 2-3 large sweet potatoes sliced 1/8 – 1/4 inch thick, with skin or without
  • 2-3 tsp. spices (combination of garlic powder and onion powder)
  • salt to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Take the sliced sweet potatoes and toss in a bowl with 1 tbsp. of melted Vita Coco Coconut Oil, seasoning with the spices.
  3. In an oven safe sauté pan, heat over medium heat then add the 2 tbsp. of Vita Coco Coconut Oil and, working in batches, cook the sweet potatoes on either side until they begin to take on some color.
  4. Transfer to the oven and bake for 12 minutes, or until they are cooked throughout. Remove from oven and place in a dish – serve warm.

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Love this display? Shop Nambe Wooden Cheeseboards to copy this fun presentation:

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Brown Rice Pilaf with Portobello Mushrooms

Portabello Mushroom and Brown Rice

I am always on the hunt for healthy and hearty side dishes that I can whip up alongside one of my weeknight dinners. My husband and I love mushrooms, so when I came across gorgeous fresh Portobello ones at the supermarket, my mind was set to incorporate them. Next, brown rice is filling and minimal work, so added that to the list. And lastly, a random selection of herbs {like scallions and parsley} as well as raisins are something I always have on hand, so I threw them in. Mix them all together, and you have a dish worthy of serving!

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 2 cups Portobello Mushrooms, sliced
  • 1/2 small onion, chopped
  • 1 cup long-grain brown rice
  • 2 cups water or vegetable broth
  • Salt and ground black pepper
  • 1/2 cup chopped dried fruit such as raisins or apricots
  • 1/4 cup chopped scallions
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup chopped fresh parsley {for garnish}

Directions:

  1. In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat {for about 6 minutes}.
  2. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until the liquid is completely absorbed {about 45 minutes}.
  3. Remove covered pot from heat and let sit 10 minutes, then add dried fruit, herbs, scallions, and mix well.
  4. Transfer to serving bowl {here I chose the Michael Aram}. Garnish with parsley. Serve.

Want more side dish ideas? Find them in my “Sides” sections.

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Quinoa Kale Cakes

Quinoa Kale Cakes by FashionableHostess.com

My two favorite ingredients meshed into one delicious side dish; the perfect party pleaser that covers your grains and vegetable categories! Enjoy!

Quinoa Kale Cakes Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 spring onions, sliced thin
  • 1 cup steamed kale, chopped
  • 1 cup whole wheat breadcrumbs
  • 1 teaspoon olive oil
  • Salt and Pepper to taste

Quinoa Kale Cakes Instructions:

Step 1: Make your Quinoa {which I did early this morning so I had time for it to cool before beginning the recipe!}. Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 20 minutes. Let cool to room temp.

Step 2: Grill your onion on the stove top and steam your kale. {Here is how to steam it if you don’t own a steamer!}

Step 3: In a large bowl, mix together cooked quinoa, eggs, cheese, spring onions, steamed kale, and breadcrumbs. Sprinkle with salt and pepper. Let sit for a few minutes to absorb the liquid.

Step 4: Heat 1 teaspoon olive oil on a large skillet over medium-low heat. Cook up to 4 patties at at time, about 5-7 minutes per side. Remove and serve! {They are also great at room temperature!!} 

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*This recipe was inspired {and slightly altered} by the Cookbook: Super Natural Every Day

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