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Real Food Recipes. Sustainable Living. Shining Health.

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20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry  Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, minced ½ cup chicken broth ½ cup coconut milk 1 bunch curry leaves ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala ½ teaspoon turmeric ¼ teaspoon chili powder ¼ teaspoon salt pinch white pepper Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside. Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Carrot Ginger & Apple Soup

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.  Carrot Ginger & Apple Soup 8 cups carrots – chop each carrot into thirds 2 cups apples – chopped (I used Crispin apples) 2 tbsp fresh ginger – minced 2 cups chicken or vegetable broth 1 cup water 2 tsp + ¼ tsp salt 1 tsp freshly ground black pepper 1 tbsp extra virgin olive oil In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Roasted Butternut Squash Wild Rice with Crispy Chard

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.    Roasted Butternut Squash Wild Rice with Crispy Chard ¼ cup wild rice ¼ cup long grain brown rice 1 cup water 1 cup chicken broth 1 tsp salt ½ cup onion – minced 1 cup butternut squash – cubed 1 tsp cooking fat (lard or coconut oil) 1 bunch fresh chard – stems removed freshly ground black pepper to taste Soak both rices in one cup water overnight or at least one hour before cooking. Preheat oven to 400°F. Drain water from rice. In a medium Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread. Stuff each radish with the Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces 2 oranges – peeled, segmented and chopped 1 ½ cups jicama – julienned 1 cup red onion – chopped ¼ cup fennel – shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy!

20 Minute Meals / Appetizer / Breakfast / Dairy-free / Dinner / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Sauce / Side Dish / Vegetarian

Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe creation: Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli All vegetables came from Bloominghill Farm in Blooming Grove, New York.   Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritters 2 cups cooked corn ½ cup+ 1 tbsp cornmeal  2 medium eggs 1 tbsp coconut flour ½ tsp salt 1-2 tbsp lard or coconut Read More