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Maple Bacon Glazed Brussels Sprouts

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This recipe will cause Brussels Sprout skeptics to seriously rethink their position on these little nutrient-packed tiny cabbages.

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Maple Bacon Glazed Brussels Sprouts
Recipe type: Side Dish
Cuisine: Mediteranean
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 slices bacon, cooked (save grease)
  • ½ medium onion, diced
  • 4 cups Brussels sprouts, halved
  • 1-1-1/2 tbsp maple syrup
  • 1-1-1/2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. In frypan over medium heat, cook bacon. Set aside on paper towel, leaving the bacon grease in the pan.
  2. Cook onion in bacon grease until translucent, a few minutes.
  3. Add halved Brussels sprouts and chopped bacon.
  4. Pour maple syrup and olive oil over mixture, stir until sprouts are evenly coated, and cook until lightly browned -- about 15 minutes
  5. Season with salt and pepper. Serve warm.

 

Caprese Salad Sticks

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Caprese salad sticksThis perfect party appetizer is hardly reinventing the wheel, but sometimes we just need gentle reminders about the simplicity of eating real food. You’ll be reaching for these cute and colourful little finger food skewers when all your cherry tomatoes ripen at the same time, but they’re really a nice treat at any time of the year.

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Caprese Salad Sticks
Recipe type: Appetizer, Salad
Cuisine: Italian, Mediterranean
Prep time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 1 cup cherry tomatoes
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt
  • 1 cup bocconcini (mini size) or mozzarella balls (similar in size to tomatoes)
  • Fresh basil leaves
  • Wooden skewers or medium-sized toothpicks (for smaller skewers)
Instructions
  1. Add the cherry tomatoes to a medium sized mixing bowl, drizzle with olive oil and balsamic vinegar, sprinkle generously with sea salt, and toss to coat.
  2. Add the bocconcini to a second medium mixing bowl, drizzle with olive oil and balsamic vinegar, sprinkle generously with sea salt, and toss to coat.
  3. Thread the tomatoes, bocconcini, and basil onto the skewers in this order: tomato, bocconcini, basil (fold larger leaves in half), tomato, basil, bocconcini (for smaller skewers/toothpicks, one ingredient per stick works best). Repeat with the remaining skewers. Arrange on a platter.

 

Onion Sesame Crackers

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Onion sesame crackers and guacDo you ever miss the “crunch factor” that makes store bought chips, crackers or nachos such a fulfilling snack? Enter … the onion sesame cracker!

The secret to a perfect crunch lies in rolling out the dough to a paper thin consistency and cooking it low and slow. Pair these crackers with a delicious dip like baba ganoush or guacamole for the ultimate mid-afternoon pick me up or happy hour.

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Onion Sesame Crackers
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 2 cups almond flour
  • 3 tbsp dried onion flakes (or onion powder)
  • 1 tsp garlic salt
  • 2 tbsp sesame seeds
  • 3 tbsp extra virgin olive oil
  • 1 egg, whisked
  • 2 tbsp grated Parmesan cheese
Instructions
  1. Preheat oven to 250F.
  2. In one bowl combine dry ingredients. In another bowl, combine wet.
  3. Slowly add the wet to the dry until combined and consistency is thick.
  4. Divide dough in half (option: freeze half).
  5. Form dough into a ball and place between two pieces of parchment paper. Roll out until 1/16" thick. Remove top parchment paper.
  6. Take a pizza cutter and slice off the edges. I used this excess and just made round flat crackers on the side – no sense in wasting!!
  7. Use the pizza cutter or a knife to score the dough into 2" x 2"squares -- but leave on the baking sheet! This will help them to break off easily once cooked.
  8. Bake ~45 minutes or until lightly golden. Remove from oven and allow to cool before eating.

 

Guacamole Deviled Eggs

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Want to know the perfect upgrade to a classic appetizer? Add an avocado to your deviled eggs for an extra dose of healthy fat. Pair with a side of veggies and fruit for a quick and tasty on-the-go meal option, or bring along to a party to wow the crowd. Whichever way you slice them, these guacamole deviled eggs are a huge hit!

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Guacamole Deviled Eggs
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 16 pieces
 
Ingredients
  • 8 eggs, hard boiled and peeled
  • 1 avocado
  • 1 tsp lemon or lime juice
  • ½ tsp garlic powder
  • Sea salt and freshly ground pepper to taste
  • Dash of paprika for garnish
Instructions
  1. In a large saucepan, cover the eggs with water and bring water to a boil over medium heat.
  2. Once the water starts to boil, set a timer for 10 minutes and then transfer eggs into an ice bath.
  3. When the eggs are cool, peel them and slice them in half lengthwise and transfer to a serving plate..
  4. Spoon out the yolks into a medium mixing bowl.
  5. Add the avocado and lemon/lime juice and mash them all together with a fork.
  6. Stir in the garlic powder, sea salt, and pepper.
  7. Using a spoon or piping bag (if you want to be really precise!), fill each egg half with the filling mixture.
  8. Garnish with a dash of paprika.

 

Bacon Wrapped Sweet Potatoes

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Bacon wrapped sweet potatoesI’m a big fan of simple recipes, especially when they wow your party guests! Try this simple and delicious hors d’oeuvre at your next function and I guarantee you’ll have a happy crowd.

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Bacon Wrapped Sweet Potatoes
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 1 package bacon
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1 package of toothpicks
Instructions
  1. Preheat oven to 350F.
  2. Wash, peel, and cut sweet potatoes into bite-sized cubes.
  3. Combine coconut oil and cinnamon. Pour mixture over sweet potatoes and use hands to evenly coat.
  4. Cut bacon slices in half.
  5. Wrap each sweet potato chunk with a half slice of bacon, then secure with a toothpick and arrange on parchment-lined baking sheet.
  6. Bake for 45 minutes, or until potatoes are fork tender.