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Appetizer

Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Appetizer/ Healthy Recipes

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.

Low-Carb Chicken Dumplings

This recipe is kind of a blue print for creating an amazing variety of dumplings. Replace the chicken with some ground pork, perhaps some shrimp, heck maybe even do a mix of chicken and shrimp. You can play around with the herbs and spices and create incredible favlour combinations. So go ahead, wrap your dreams in low carb cabbage wrappers and then eat it.

How To Make Low-carb Chicken Dumplings

First season the chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
Next is mix and combine ginger garlic paste, grated red onion, scallion and cilantro. Add sesame oil if you’re using any and combine thoroughly.
Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
After that stuff the individual cabbage leaves with the chicken filling and roll into dumplings. Then Steam the dumplings for 10 minutes over the boiling water.
You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.

For the sauce is as simple as well, add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly. Then add oil and mix well. Sprinkle with salt and lime juice.

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Asian
Servings 5

Ingredients
  

Dipping sauce

  • 1 tsp peanut butter
  • 1 tsp sriracha sauce
  • ½ tsp ginger garlic paste
  • ½ tsp tamari soy sauce
  • ½ tsp rice vinegar
  • 1 tsp fresh cilantro chopped
  • 1 tsp olive oil
  • ½ lime juiced
  • 1 pinch salt

Chicken dumplings

  • 1 green cabbage 10 leaves
  • 20 oz. ground chicken
  • ½ tsp cayenne pepper
  • ½ tsp Szechuan pepper
  • ½ tsp pandan powder optional
  • 1 small red onion grated
  • ½ scallion
  • 1 tsp fresh cilantro chopped
  • 1 tsp ginger garlic paste
  • 1 tsp salt
  • 1 tbsp sesame oil optional

Instructions
 

Dipping sauce

  • Add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly.
  • Add oil and mix well. Sprinkle with salt and lime juice. Combine well and set aside.

Chicken dumplings

  • Season ground chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
  • Add ginger garlic paste, grated red onion, scallion and cilantro. Mix well. Add sesame oil if you're using any and combine thoroughly.
  • Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
  • Stuff the individual cabbage leaves with the chicken filling and roll into dumplings.
  • Steam the dumplings for 10 minutes over the boiling water.
  • You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.
  • Serve with dipping sauce and enjoy!
Appetizer/ Healthy Recipes

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.

Bacon Zucchini Fritters (Paleo, Whole30)

For the ingredients, use zucchini (of course!), an egg, a mix of coconut and tapioca flour (so they’re nut-free too!) and seasonings.

Make the fritters small size, to make them easy to bite (or you can make it 2-bite size!). Small size also make it easy to flip. Use a medium cookie scoop when frying them, and flattened them a bit once they were in the pan.

Bacon Zucchini Fritters (Paleo, Whole30)

I hope you’re ready for these crazy addicting bacon zucchini fritters! You’re going to love them – let’s shred up our zucchini and get started!

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer
Cuisine Paleo
Servings 16 fritters

Ingredients
  

  • 4 cups grated/shredded zucchini about 2-3 medium
  • 6 Slices Sugar Free Bacon
  • ¾ tsp salt to “sweat” the zucchini
  • 2 Tbsp arrowroot flour
  • 2 Tbsp coconut flour
  • ½ tsp onion powder
  • 1 large egg whisked
  • ¼-½ tsp black pepper
  • ¼ tsp garlic powder
  • 2-3 Tbsp cooking fat - rendered bacon fat ghee or coconut oil

Instructions
 

Sweat the Zucchini (most important step!):

  • To “sweat” the shredded zucchini, place it in a collander, then place the collander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 20 minutes - the longer it sits, the more water is drawn out.
  • After the 20 mins or longer, gently rinse zucchini to remove excess salt (not mandatory, but recommended if you’re salt-sensitive)
  • Then, squeeze/wring out remaining water using paper towels, a clean dish towel cheesecloth, or even a nut milk bag. This step is very important to avoid soggy fritters! Squeeze out as much water as possible, then squeeze one more time for good luck 😉

Make the Bacon:

  • While the zucchini sweats, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Reserve 2 Tbsp of the fat if desired for frying the fritters.

Prep & Fry the Fritters:

  • In a large bowl, mix together the prepared zucchini, crumbled bacon, coconut flour, arrowroot, egg, onion powder, garlic powder, and pepper. If you rinsed the zucchini, you may want to season with a bit more salt to suit your taste (although the bacon adds saltiness too!)
  • Heat a large skillet over medium heat (non-stick is helpful), then add 1 Tbsp cooking fat (you’ll use 1 Tbsp per batch)
  • Scoop the mixture in heaping Tbsps (you can use a medium cookie scoop) into the hot skillet and gently press down to about 1/2” thickness. The smaller size makes these delicate fritters easier to flip.
  • Once the first side is golden brown, which should take about 2-3 mins, carefully flip using a wide spatula - this one is my favorite. Fry on the second side another 2-3 minutes until golden grown, lowering heat a bit if necessary. Carefully remove to a wire rack while you make additional batches.
  • Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add an additional Tbsp cooking fat before each new batch.
  • Serve hot with your favorite dipping sauce. Enjoy!
Appetizer/ Healthy Recipes

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

With an amazing flavor and texture, these incredible roasted cabbage wedges are so easy and quick to make. Combined with a delicious onion-dijon sauce, it’s perfect!! You won’t believe how good cabbage can be!

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Have you ever taste a roasted vegetables? Every vegetable tastes amazing roasted – including cabbage! And believe me, if you haven’t tried roasting cabbage you are not going to believe what it does to this (formerly) lowly vegetable. Slightly crispy edges and melting centers with a slightly sweet flavor. Everyone will love it.

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Roasting cabbage wedges is incredibly easy. It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.

Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you’re serving). It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.

They are amazing with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil, it will takes it to a whole other, wonderful level.

The roasting usually takes for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the flavor factor and it looks good for the presentation too.

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

With an amazing flavor and texture, these incredible roasted cabbage wedges are so easy and quick to make. Combined with a delicious onion-dijon sauce, it's perfect!! You won’t believe how good cabbage can be!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • ½ (1,5 lbs.) medium green cabbage
  • 1 tablespoon garlic-infused olive oil or regular olive oil
  • pepper
  • salt

Sauce :

  • 2 tablespoons minced fresh onion
  • 3 tablespoons butter
  • ½ teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • teaspoon each salt and pepper
  • chopped chives or parsley for serving

Instructions
 

  • Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  • Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  • Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  • Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
  • To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.
Appetizer/ Breakfast Recipes/ Healthy Recipes

Twice Baked Breakfast Potatoes

These Twice Baked Breakfast Potatoes are so comforting and simple. You can even bake your potatoes off ahead of time and fill them and twice bake them, when you’re ready to eat them. You can even use leftover potatoes. Combine with scrambled eggs, cheddar cheese, chives, sour cream and bacon for the perfect easy breakfast recipe.

Twice Baked Breakfast Potatoes

Breakfast is the most important meal of the day! Quality of breakfast is just as important as having breakfast, but with a little bit of planning, you can be serving your little ones (or big ones!) a protein-packed breakfast that will fuel them through the morning.

Twice Baked Breakfast Potatoes

One thing I really love about these breakfast potatoes is they are super easy to prepare ahead of time. You’ll find that once you’ve prepared the potatoes, they can easily be stored in the fridge. Then, they are ready to reheat if you want a quick, simple breakfast. In addition, I think another way to make this recipe would be modifying it into casserole form.

Twice Baked Breakfast Potatoes

These Twice Baked Breakfast Potatoes are so comforting and simple. You can even bake your potatoes off ahead of time and fill them and twice bake them, when you’re ready to eat them. You can even use leftover potatoes. Combine with scrambled eggs, cheddar cheese, chives, sour cream and bacon for the perfect easy breakfast recipe.
Servings 4

Ingredients
  

  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 4 large eggs
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 4 rashers cooked bacon
  • thinly sliced chives
  • ½ cup shredded cheddar
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
Appetizer

Broccoli Cheese Balls

Broccoli Cheese Balls make an amazìng fìnger food appetizer for game day of even holìday partìes. Not just for adults, even your kìds wìll love thìs snack. Crìspy Panko crumb coatìng on the outsìde wìth fresh broccolì & delìcìous melted cheese on the ìnsìde. Healthy snack for everyone, especìally for vegetarian. What an amazing appetizer!

Broccoli Cheese Balls

You can add some spìce for the flavor usìng red pepper flakes. ì personally lìke to add 1/4 teaspoon red pepper flakes, or you can adjust ìt. Just be mìnd when you make thìs for kìds, because ìt mìght get too spìcy for them.

You wìll need to make the Broccolì Cheese Ball mìx ahead of tìme and then shape mìxture ìnto balls. Place them and refrìgerate for at least half a hour so he shape wìll hold better.

Coat ìn flour, dìp ìn egg wash, then contìnued to coat ìn Panko crumbs, and then frìed ìt untìl golden on all sìdes. Use a thermometer to keep the oìl at about 375 degrees, so you can get the best result.

Broccoli Cheese Balls

broccoli cheese balls

Broccoli Cheese Balls

Broccolì Cheese Balls make an amazìng fìnger food appetìzer for game day of even holìday partìes. Not just for adults, even your kìds wìll love thìs snack. Crìspy Panko crumb coatìng on the outsìde wìth fresh broccolì & delìcìous melted cheese on the ìnsìde. Healthy snack for everyone, especìally for vegetarìan. What a great appetìzer!

Ingredients
  

  • 1 egg lìghtly beaten
  • 1 cup shredded Colby cheese
  • 1 cup shredded cheddar cheese
  • 1 1/2 heapìng cups fresh broccolì florets
  • 4 ounces Velveeta cut ìnto small chunks
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup all-purpose flour
  • 2 1/4 cups Panko crumbs dìvìded
  • 2 eggs lìghtly beaten
  • Vegetable or Canola oìl

Instructions
 

  • Steam broccolì untìl slìghtly softened. Let cool.
  • Fìnely chop broccolì. You want the pìeces to be 1/4-ìnch or less. Place ìn a large bowl.
  • Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl wìth broccolì. Stìr well.
  • Use your hands to shape mìxture ìnto balls usìng about a rounded tablespoon for each ball. You should get 12-14.
  • Place balls on a plate and refrìgerate for at least 30 mìnutes.
  • Place flour ìn a bowl.
  • Place the 2 lìghtly beaten eggs ìn a second bowl and mìx ìn 1 tablespoon water.
  • Place remaìnìng 2 cups Panko crumbs ìn a thìrd bowl.
  • Pour about 2 ìnches of oìl ìn a Dutch oven or heavy pot. Heat oìl to 375 degrees. For best results use a thermometer.
  • Remove broccolì balls from refrìgerator, coat ìn flour, dìp ìn egg mìxture, and then coat ìn Panko crumbs.
  • Fry about 4 balls at a tìme cookìng untìl golden brown on all sìdes.
  • Draìn on a paper towel-lìned plate.