Warm Red Potato Salad

---

This Warm Red Potato Salad just came to me at the very last minute....and ended up being really delicious!  I originally was making basic baked red potatoes in the oven...

I cut up red potatoes, skins on, and put them on a baking sheet coated with ghee. I seasoned them with a seasoning I have called Capitol Hill.  I use it on everything from eggs to salads.  I tossed the potatoes around to coat them with the ghee and seasoning before putting them in a 400 degree oven.

I just kept an eye on them and checked them every 15 mins or so, stirring once, until golden brown.

As the potatoes were cooking, I made some of my homemade mayo to have in the fridge because I was out.  We go through a lot in my house.  I tested one of the potatoes to see if it was done....but before I did, the mayo was just sitting there...so I dipped it!  Wow, YUM!  In that instant I had a dinner upgrade idea!!  Potato salad!!  :)

I brought out two hard boiled eggs (steamed;) that I had in my fridge.  See, food prep pays off!  I put the crispy warm potatoes in a bowl.  I added a couple spoonfuls of my fresh homemade mayo, a dash of dijon mustard, another sprinkle of Capitol Hill seasoning, salt, pepper, and the chopped eggs...

I mixed it all together and served immediately.  I served this with grilled Chicken Apple Sausage and greens.  It was such a yummy upgrade from plain ol' potatoes!  It was warm and crispy and creamy all at once.

I will definitely be making this again.  The crisp to the potatoes added a lot.  Most potato salads are boiled and chilled...this crisp and warmth added a new twist on the old standard.  :)

Next time, since this time it just "unfolded " this way.... I thought about adding chopped green onions and I don't know, BACON?  Now we're talking!  Enjoy!

Seared Ahi Tuna Steaks

---

These Seared Ahi Tuna Steaks are so tender and delicious.  Easy too... here's what you'll need...

• 2 large Ahi Tuna Steaks
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1 tsp whole peppercorns
• 2 tbsp olive oil
• 1/2 tbsp ghee
• Dipping sauce:  Coconut Aminos & Wasabi Powder (optional)

1.  Pat the tuna steaks dry.  Sprinkle with the salt and cayenne pepper on both sides.

2.  Heat the olive oil and ghee over medium high heat.  I used a thin cast iron pan.  Once hot, add the peppercorns and cook for about 5 minutes...until they start to soften and pop open.  I like to crush the peppercorns with the metal spatula.

3.  Add the tuna steaks and cook for 1 1/2 minutes per side for rare.

4.  Remove from pan and slice them 1/4 inch thin with a sharp knife.

These seared ahi tuna steaks will be crusted on the outside and rare on the inside...just like you'd be served in a restaurant... :)

For a wonderful Dipping Sauce that will make you feel like you're in a sushi restaurant.... mix a desired amount of wasabi powder into coconut aminos!

They have great flavor from the peppercorns and a little kick from the cayenne.  Very flavorful.  I hope you enjoy these Seared Ahi Tuna Steaks!  I served it alongside my steamed artichokes and homemade mayo!  Yum.

-Note:  when preparing this dish and cooking it rare, sushi grade tuna is recommended.  I found these Wild Ahi Tuna beauties at Costco.

Chicken Satay with "Peanut" Dipping Sauce

---

I actually didn't know what Chicken Satay was exactly before seeing this recipe.  All I knew was how good it looked! :)

Chicken Satay is a Thai dish of chicken skewers that is typically served with a peanut dipping sauce.  A few tweaks and this becomes a delicious paleo-friendly version...

Ingredients for Chicken Skewers:  Prep time: 2-4 hrs    Cook time:  8-12 mins    Serves:  5-6

• 1 cup unsweetened full-fat canned coconut milk
• 3 cloves garlic, grated
• 1-2 tsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp salt
• 2.5 lbs chicken tenders

Instructions:

1. Combine coconut milk, garlic, ginger, curry powder and salt in a small mixing bowl.  Mix until combined.  (I used a whisk;)
2. Marinate chicken with mixture for 2-4 hours.  (I used a large ziplock bag which worked great)
3. Soak wooden skewers for a minimum of 1 hour, prior to grilling.  (I put them in a 9" x 13" baking dish filled with water)
4. Preheat grill to high heat.
5. Skewer chicken tenders with the pre-soaked wooden skewers.
6. Grill over medium-high heat for 8-12 minutes, turning as necessary to cook evenly.
7. Serve with "Peanut" satay dipping sauce. (Recipe below; I made this ahead of time)

Ingredients for "Peanut" Satay Dipping Sauce:  Makes 2 cups

• 1 cup sunflower butter or raw almond butter (I used almond butter)
• 1/2 cup coconut milk
• 1/4 cup hot water
• 1/4 cup coconut aminos
• 3 cloves garlic, minced
• 1 tbsp red pepper flakes
• Juice of 1/2 lime

Instructions:

1. Combine all ingredients in a high speed blender or food processor.
2. Blend until a creamy, smooth consistency.

It's a delicious sauce... creamy and nutty with a spicy "kick"!  I made this Thai dish last Sunday for a "thank you" lunch for our friends that helped us out big time recently by babysitting our French Bulldog Stella...last minute for a whole week!  We are so grateful.  Thank you Meredith for taking such good care of her...and thank you Shawn for adjusting her, her chiropractic care you've given her has really made a big improvement.  Her facial paralysis is looking a lot better.

I always get a little nervous cooking something new for guests...if I've never made it, let alone tried it before!  This was a hit!  :)  What a nice, relaxing Sunday.  Good food followed by a really fun card game that they brought, "Phase 10".  We went out and bought it the next day and my husband and I have played it every night since!  LOVE!  I used to love playing rummy...it's similar but way more fun.

This recipe is from my very first Paleo cookbook I ever bought...  "Make it Paleo" by Bill Staley and Hayley Mason.  I love the recipes and beautiful big photos in this cookbook.  They recently came out with "Make it Paleo II"....can't wait to get it.  My friend got it and said it's amazing!  

If you're looking for a fun, different, delicious dish for guests or family....this recipe won't disappoint.  Enjoy!

Whole30 Day 1 for New Beginnings!

---

I just returned from a week-long New Beginnings seminar in Maui with some of the most amazing, motivated, loving people in the world.  I told many of them about my upcoming Whole30 Program I'm leading my gym through starting April 15th.  They didn't want to wait that long and decided to start TODAY, our first day back, March 15th!  So here we go!!!  All of the New Beginnings coaches are even in on this!

Today is Day 1 and I am SO excited about this group of people doing the Whole30 with me!  I have committed to a WHOLE60 because I want to do it with both groups.  I have one other person who has committed to a Whole60 with me!  YAY!  Thank you!

If you'd like to join us in the Whole30 you can find us over on Instagram by following me @happywifestyle and using the hashtag #whole30wifestyle.  I will be posting motivation and recipes, answering questions and participating in the Whole30 community there daily!  It makes the Whole30 SO fun when you participate in the community....there are tens of thousands of people who have done, and are doing, the Whole30 and are willing to help YOU!

Are YOU ready to change your life in just 30 days?  Start here with my Whole30 Resources now to learn more!  It will get all of your questions answered in one place.

I'm here for everyone if you need help.... my BIGGEST tip:  COMMIT and be prepared always so you're not left hungry!  I did a grocery shopping trip today so I'm well prepared!  Good luck...you can do this!

Crispy Sweet Potato Chips & Fries

---

I am obsessed with these crispy sweet potato chips & fries!  I have been trying to make both versions for a while and couldn't seem to get them to crisp up enough... until now!  :)

I had tried baking them in the oven and they tasted good, but were too limp... they just didn't have that crispy texture I was looking for.  I heard about "frying" them in healthier oils like olive and coconut oils... Well, I gave it a go, and... success!!  Crispy sweet potato chips and fries!

I grouped this blog post together because the method works with both chips...or fries.  They are only slightly different.

First of all, if you make the chip version I highly recommend slicing your chips with a mandolin slicer.  Trust me, it will make your life a lot easier.  If you don't, it's difficult to get your chips thin enough with a knife.  Here's the one I have....

From one potato, I got this many perfectly thin (1/32") slices in about a minute!...

Fries are easier to cut with a knife into matchsticks...or you can also use a mandolin with a julienne blade...I think fries are great with the skin left on.

Prepare a bowl of ice water and soak the cut sweet potatoes for at least 1 hour.  This step is essential for crispy fries, I've skipped this step with chips and it's still good, but I still recommend it.  Longer is fine, even overnight.  This will help remove some of the starch from the sweet potato so they will crisp better!

When done, drain your chips or fries...and dry them off well.

Here's the fry version...

For fries, especially thicker fries, it's best to soften them a bit first.  It helps them get that perfect soft inside, crisp outside texture.  If your fries are very thin like shoestring fries, skip this step. (I skipped this step for the thin fries in these photos.)  Ree Drummond, The Pioneer Woman, does this by frying them twice...once at a lower temperature of 300 degrees to soften, then draining....and again at 400 degrees to get them crisp and golden.  This is just too involved for me.  I like Martha Stewart's easier version of microwaving them.  Put the fries in a microwave safe container, cover loosely, and microwave for 1-2 minutes.  Stir around gently and repeat until pieces are pliable.  Let them rest for about 5 minutes.

Ok, now you want to get your oil ready.  I use a 5 quart pot and filled it about 1/4 full of light tasting olive oil (about 2-3 inches of oil).  I used this oil because I have it in large containers of it from Costco for making homemade mayo so I have plenty.  Get your oil hot over medium high, if you have a deep-fry thermometer, 375-400 degrees.  It's ready when you test it with the tip of a fry and it starts to sizzle.  You'll also want to get a slotted spatula, spoon, or spider skimmer (in pic)...which is perfect for frying.

Fry your chips or fries in batches, not crowding the pot too much.  Flip them around a bit.  Fries will take about 4-5 minutes per batch.  Chips won't take quite as long.  Watch both closely and remove when they start to get golden in color.  Watch closely, because they can get overdone and burn quick!  They will crisp more as they drain.

Drain on paper towels...if you want to keep them warm while frying additional batches, you can place them on a baking sheet in a 200 degree oven.  In my house, they don't last that long!  These chips turned out so perfectly crispy!...like out of a bag!

Sprinkle with sea salt and serve immediately.  Chips are wonderful with a sprinkle of cumin too, great smokey BBQ flavor!

Dip your fries in your favorite homemade dip like my Non-Dairy Ranch or Pesto Mayo!!  YUM.

Enjoy!  I think these crispy sweet potato chips & fries will be a family favorite for sure...they sure are with mine!  Sprinkle your fries with a bit of dried or fresh parsley for a pretty presentation... :)

Frenchie Friday - How I make my coffee these days...

---

Happy Frenchie Friday everyone!  "Stella" is taking a vacation day... just kidding.  She's actually fighting with my laptop right now for space on my lap;)

Today I want to tell you how I take my coffee these days.  No dairy and no sweet creamers doesn't have to mean you have to drink your coffee black...which is what I used to think!

I loved Bulletproof Coffee as soon as I tasted it...but these days I'm doing no dairy, so I've tweaked it a bit and it's so tasty I want to share it with you...

Depending on the size of your mug and how much coffee you're making, you can adjust these ingredients to your liking...because I make smaller cups of coffee than most;)

I started using an immersion blender or stick blender because the coconut oil can separate and cause oily droplets in your coffee... so by blending it and emulsifying it, it makes it creamy and frothy instead!  Don't freak out about putting coconut oil in your coffee... it tastes amazing and adds a healthy fat that will help you feel full longer!  Healthy fats do NOT make you fat.  Period.  Try it;)

A mason jar works perfect for blending... you just want to get the right size that's large enough so it doesn't splash out.  Once you get your amounts down, it'll be quick and easy.

Put these ingredients in the mason jar:(adjust amounts to taste, I put the amount I use for an 8 oz coffee cup in parentheses.)

• brewed coffee (6 oz)
• coconut oil (~1 tsp)
• raw honey I left this out while on the Whole30...still tasted amazing (~1 tsp)
• coconut milk unsweetened, canned, full-fat (~1.5 oz or 3 tbsp)
• cinnamon or Trader Joe's Pumpkin Pie Spice (sprinkle)

Put the immersion blender all the way to the bottom of the jar and turn on high for 20-30 seconds.  Pour coffee in your favorite mug!  Sprinkle with extra cinnamon and you're done!

This might sound involved to make a cup of coffee, but it's not.  Once you get your routine down... it's super quick.  I keep my designated mason jar with my coffee cups and the immersion blender is so easy to clean...just rinse it off!  Way easier than using a blender.

I hope this enhances your "non-dairy" coffee experience!  :)