cucumber wrapped veggies

Much like our zucchini wrapped veggies, these cucumber wrapped veggies are fantastic for parties, barbecues, or just having at home for the family and kids.

The zucchini wrapped veggies aren’t all that fantastic when it comes to kids. The zucchini flavor just isn’t really what they’re into. These cucumber wraps are great with homemade ranch dressing!

food-prepThe prep work for cucumber wrapped veggies

The cucumber is a bit different than the zucchini when it comes to peeling. The center of a cucumber doesn’t hold together well when thinly peeled. What I do is peel one side of the cucumber almost to the center, then flip the cucumber and peel the other side, followed by the two remaining untouched sides. When I peel cucumbers this way, I end up with a rectangle of the inside leftover. I keep these to chop up and add to salads the next few days. No waste!

The prep work for this appetizer is not super clean. While I absolutely love all my pictures (and those I see on other cooking blogs), I also like to show some real prep pictures, with a little mess and the true looks of a used cutting board 🙂

cucumber wrapped veggies
A simple, yet beautiful appetizer for any occasion.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the cucumber into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out cucumber strips, add vegetables (usually 3 sticks of each veggie is good), roll the cucumber and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/
This recipe is Whole30, Paleo, vegan, vegetarian, and gluten free.

 

fruit summer rolls

fruit-summer-rolls-finished1A super fun way to eat fruit, these fruit summer rolls are not only cool looking, they’re also delicious and healthy!

Getting the kids to eat more fruits and veggies can be difficult, but when you hand them a cool looking snack like these fruit summer rolls, it becomes much less of a hassle. I just love that these are fairly simple to make and totally packed to the max with fruit!

These fruit summer rolls go really well with our honey lime sauce. The honey lime sauce is fantastic with any fresh fruits!

Making fruit summer rolls is easy!

fruit-summer-rolls-filling-preppedFirst, cut your apples and peaches into matchstick sized pieces. They do not have to be perfect, they just need to all be similar in size. Wash your spinach and remove the stems, as they can break through the thin rice paper. Slice your strawberries into thin slices.

Second, wet your rice paper. To do this, I dip it quickly in a bowl of water, making sure to wet both sides, but not soak it. Allowing rice paper to sit in water will make it impossible to work with. Once it’s dipped in water, shake it off, make sure no excess water is left on the paper, and lay it on a flat work space.

fruit-summer-rolls-filling-on-paperThird, lay the spinach pieces (about 1 leaf, again minus the stems, per roll) on the rice paper, about 1 inch from one end of the paper. Place the peach and apple slices on the spinach.

fruit-summer-rolls-one-full-rollFourth, make one complete roll of the rice paper and place the strawberry slices, 3 to 4 slices per roll) on the rice paper.

fruit-summer-rolls-precutFifth, fold each side of the rice paper over, like a burrito. Finish rolling the rice paper. Repeat this process until you’ve used up all your fruit slices and lettuce!

That’s it! You’re done! These really are easy to make. The rice paper does take some getting used to, as it can be difficult to work with. But with time and practice, the process becomes a quick one! My silver lining when I was first learning to work with rice paper was that I got to eat any rolls that didn’t roll properly… yum!

fruit-summer-rolls-finished2If serving lots of people, cutting the rolls in half allows you to make fewer rolls while still being able to offer one to each of your guests. Half rolls are also perfect for younger children. If having this as a dessert, making some pudding to go with them is a great way to add some extra sweetness to them! These can either be dipped in the pudding, or (if cut in half) a spoonful of pudding can be drizzled down the open top. Pudding can also be added during the initial rollup process, but that could end up messier than one would like.

Fruit Summer Rolls
A refreshing fruit summer roll, great for any occasion!
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 peach
  2. 1 apple
  3. 4 strawberries
  4. 4 spinach leaves (or romain lettuce leaves)
  5. 1 mango (optional, but makes it sweeter)
  6. 1 kiwi (optional)
  7. rice paper (8 to 10 sheets)
Instructions
  1. Slice peach and apple into matchstick sized pieces.
  2. Slice strawberries (and kiwi if you're using it) into thin slices.
  3. Slice mango into thin strips (if you opt to add the mango)
  4. Remove stems from spinach leaves (the hard stems may break through the rice paper).
  5. Wet the rice paper and lay on flat work surface.
  6. Lay the spinach or lettuce pieces on the rice paper, centered and about 1 inch from one edge of the rice paper. Use about 1 spinach leaf per roll.
  7. Lay the mango slices across the spinach or lettuce (if you're adding mango)
  8. Lay the apple and peach slices on top of the spinach.
  9. Roll up the filling, one full roll.
  10. Place about 3 strawberry slices (and kiwi, if you opted to use it) on the rice paper, directly next to the current edge of the roll.
  11. Fold both sides over and finish rolling.
  12. Cut or don't, depending on your need.
  13. ENJOY!
Notes
  1. To keep the apple from browning, soak the slices in 1 cup water mixed with the juice of 1/2 a lime.
  2. These are best when put together within a few hours of serving, though the fruit can be prepped the night before.
  3. If serving in a dish, use lettuce or spinach leaves to keep the rolls separated so they don't stick together. Some people will also wrap the extra lettuce or spinach around the rolls when eating.
Homemade Health Food http://homemadehealthfood.com/

zucchini wrapped veggies

zucchini-wrapped-veggies-ranchZucchini wrapped veggies are a great finger food for any party or barbecue! They go great with our homemade ranch dressing or any other type of vegetable dip! And given the fact these are bite sized with a toothpick already in them, there’s no chance for double dipping! Super bonus! Of course, since these are made only from fresh veggies, they are Whole30 compliant, Paleo, and vegan!

These zucchini wrapped veggies look like they take forever!

They don’t, I promise! Simply peeling the vegetables and then chopping them into the right sizes makes the process go fairly quickly. I generally peel my zucchinis first to determine just how many I need to feed the amount of people I’m aiming for. Since the zucchini is the wrapper for all of these, it’s best to get all those done first. I then peel and chop as many veggies as I think I need to fill all my zucchini wrappers, knowing I have more of all of them in the fridge and can prep more later if I need to. I try not waste anything, but if I end up with leftover veggies for the inside (which I often do), I simply throw them in a stir fry within a day or two.

carrot-wrapped-radishes-celeryOh no! I ran out of zucchini!

NO PROBLEM! Though they will be smaller, thinly peeled carrots can replace the zucchini at the drop of a hat! Simply do the exact same thing but use carrots as the wrapper instead of zucchini.

When I run out of zucchini part way through, or just want to add more color to the overall veggie display, I use carrots as the wrapper. I generally only fill the carrots with one other vegetable. Maybe a few slices of radish or celery. I don’t usually fill the carrots with more carrots… as that seems a little redundant!

Lets go through all the steps!

zucchini-peeledFirst, peel your zucchini. I use a Y-peeler for mine. I go from one end to the other, and the Y-peeler slices my zucchini in perfectly thin strips, exactly what I need for these zucchini wrapped veggies.

zucchini-and-veggies-preppedSecond, chop your veggies. Sometimes I peel them and then cut them down to size, sometimes I simply chop them into match-sized pieces. Either way works, I usually tell people to do it whichever way they can do faster.

zucchini-with-veggies-before-rollingThird, lay out your zucchini strips and put some veggies on them. For these particular rolls, I did 3 pieces of carrot, 3 pieces of celery, and 3 pieces of radish. You can leave any of those vegetables out, add in different ones, it’s entirely up to you. Just remember that you need to watch how much you put o your zucchini strip. It still needs to be able to roll up and take a toothpick.

zucchini-wrapped-veggies-finishedFourth, roll your zucchini, add a toothpick, and enjoy! My family likes these veggie wraps dipped in ranch, but they are fantastic dipped in just about any type of dressing or sauce. I like them in cucumber sauce, and they’re even good in some sweeter sauces! Have fun with the dipping sauce and enjoy this awesome little dish!

Zucchini Wrapped Veggies
Simple side dish that looks awesome and is super healthy!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the zucchini into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out zucchini strips, add vegetables (usually 3 stick of each veggie is good), roll the zucchini and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/

nicely spicy salsa

spicy-salsaA very nicely spicy salsa that adds a fantastic kick to any Taco Tuesday!

We don’t always do Taco Tuesdays at our house, but when we do, we have nicely spicy salsa!

This salsa is the perfect blend of spicy hot and awesome flavor.The flavors truly do mix well, and the kick they provide is like fireworks for you taste buds! When making this salsa for our youngest child, I generally leave out the chipotle chili and cut the jalapeño in half. This is simply because our youngest son isn’t a fan of spicy, though I’m hoping he will be one day!

This recipe takes minimal prep time, as everything is put into a food processor, meaning fine chopping or dicing is completely eliminated from the process. I’ve said it before and I will say it again… minimizing prep time is a huge bonus! It allows us all to spend more time doing what we love and less time chopping things!

This recipe is absolutely Whole30 and Paleo compliant. We use all fresh ingredients and we love eating as healthy as possible!

Nicely Spicy Salsa
A fantastically spicy blend of flavors to give a kick to your cuisine!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 can diced tomatoes (14.5 oz)
  2. 1/4 medium red onion
  3. 1 jalepeno
  4. 1/2 bell pepper
  5. 2 Tablespoons fresh cilantro
  6. 2 cloves garlic (or 1 teaspoon garlic powder)
  7. 1/2 teaspoon chipotle chili powder (use 1/4 teaspoon or do not add to make less spicy)
Instructions
  1. Drain diced tomatoes.
  2. Add all ingredients to food processor and process. NOTE: ingredients do not need to be diced or chopped up small because they are all going into the food processor!
  3. Pour into a bowl and ENJOY!
Homemade Health Food http://homemadehealthfood.com/

spicy deviled eggs

Deviled eggs are great… spicy deviled eggs are amazing!

Spicy Deviled Eggs
Yields 12
Deviled eggs with an extra kick! Delicious as a side at any barbecue!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 12 hard-boiled eggs
  2. 1/2 cup mayonnaise
  3. 2 Tablespoons mustard
  4. 1 teaspoons Tabasco sauce
  5. 1 teaspoon smoked paprika
  6. a little bit of red onion, minced (OPTIONAL, adds awesome flavor and a little crunch)
Instructions
  1. Peel hard-boiled eggs and cut in half length wise.
  2. Remove all yolks and place in a bowl.
  3. Once all yolks are removed, mash them with a fork until they start to become less chunky.
  4. Add mayonnaise, mustard, Tabasco sauce and smoked paprika (and red onion if you opted to add it).
  5. Whisk all ingredients together until smooth.
  6. Spoon filling into each half of egg. This can also be done using an icing bag or a small plastic baggie with a small piece of the bottom corner cut off.
  7. ENJOY!
Homemade Health Food http://homemadehealthfood.com/
When making deviled eggs, you need to start with hard-boiled eggs. Check out our recipe for making Perfect Hard-Boiled-Eggs to make sure the deviled eggs come out well!

The first several times I made deviled eggs, I used a spoon to put the filling into the eggs. What a mess that is! It never looked right, I always ended up getting filling all over the edges of the eggs, and it took more time than it should have. Now I use a small plastic baggie. I fill it up with the deviled egg filling, cut a small piece of one of the bottom corners off the bag, and use it like I would a bag of icing. This method of filling deviled eggs is much faster and cleaner than simply using a spoon!

perfect hard-boiled eggs

Hard-boiled eggs are a fantastic and extremely versatile food, but it can be difficult to make perfect hard-boiled eggs. No worries though we’ll show you how to make perfect hard-boiled eggs in about 20 minutes!

Perfect Hard-Boiled Eggs
Perfect hard-boiled eggs, great for eating plain or making deviled eggs!
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Cook Time
25 min
Total Time
25 min
Cook Time
25 min
Total Time
25 min
Ingredients
  1. Eggs
Instructions
  1. Place eggs in a pot, not stacked on top of one another, cover with water to about an inch over top of eggs.
  2. Bring the pot to a boil over medium-high heat.
  3. Once boiling, cover, remove from heat.
  4. Let stand 10-15 minutes.
  5. Peel and eat!
Notes
  1. I peel my hard-boiled eggs under a very small stream of cold running water. This helps loosen the shell from the egg.
Homemade Health Food http://homemadehealthfood.com/

eggs-in-potWhat all can hard-boiled eggs be used for?

The first, and most obvious answer is just plain eating them! A hard-boiled egg with a little salt or pepper, or maybe some tabasco sauce, is awesome!

Hard-boiled eggs are also used to make deviled eggs (or our Spicy Deviled Eggs), which are extremely delicious. Deviled eggs make a great snack or a side dish to barbecue. We love a good deviled egg, as do our kids.

Hard-boiled eggs also go really well in salads. We sometimes add egg to our chicken salads or just a plain salad to get a little extra protein in. They’re great in a tossed green salad with tomatoes, red onions, and shaved carrots!

ground turkey spring rolls – baked!

ground turkey spring rolls

YES! I figured out how to BAKE spring rolls, so no more frying them up, woohoo! These ground turkey spring rolls are super delicious!!

Ground Turkey Spring Rolls
A delicious blend of spices and meat rolled in rice paper and baked. No sugar or salt added!
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 1 pound ground turkey
  2. 1 tablespoon pickled ginger, minced
  3. 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1/4 teaspoon chili powder
  6. 1/4 teaspoon white pepper
  7. 1/3 large cabbage, shredded
  8. 5 medium sized carrots, shredded
  9. rice paper
  10. extra light olive oil (just enough to brush the tops of the rolls)
Instructions
  1. Brown the meat in LARGE skillet, cabbage and carrots will be added later.
  2. While meat is being browned, shred the cabbage and carrots, set aside in a bowl. *don't forget to check the meat on the stove*
  3. Mince the ginger and mix it with ground cinnamon, nutmeg, chili powder and white vinegar. Add spice mixture to meat.
  4. Once the meat has fully browned and the aroma of the spices is in the air, lower the heat to medium and add the cabbage and carrots. Cook about another 10 minutes, stirring often.
  5. Remove from heat and place in a bowl.
  6. Preheat oven to 350F (oven should reach temperature by the time all the rolls are made)
  7. Get out rice paper. Wet rice paper thoroughly and gently dry each side with a paper towel or clean cloth (simply lay the rice paper on the cloth and pat it, flip and do the same).
  8. Move rice paper to a smooth surface (cutting boards work great) and add about two heaping tablespoons full of turkey and veggie filling.
  9. Roll up the rice paper, tucking the edges, like making a small burrito.
  10. Place on a baking sheet.
  11. Repeat until all the filling is gone.
  12. Lightly brush each spring roll with extra light olive oil.
  13. Bake at 350F for about 20 to 25 minutes, watching carefully to ensure the rolls don't burn.
  14. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Yes, ground turkey spring rolls with NO added sugar or salt!

Absolutely love it! I was so excited after tasting this delightful mixture of ingredients! Pickled ginger, cinnamon, nutmeg, chili powder and white pepper make an excellently flavorful dish!

turkey-spring-rolls-preppedBaked spring rolls? Awesome!

Right? So exciting! In general, I am not the biggest fan of having to fry things, as I prefer to use as little butter (ghee, clarified butter, etc.) as possible. Not to mention frying things can take quite a bit of time (no, I do not own a deep fryer, haha). Being able to just pop something in the oven and walk away for 20 minutes is much nicer than having to stand over a skillet for the same amount of time, or more, depending on how large the skillet is! I was also very happy that these ground turkey spring rolls were just as good as any fried spring rolls! Tasty and healthy!

Is rice paper always this difficult to work with?

No… and yes. Rice paper can be a bit of a pain sometimes. I’ve found it’s easiest when I wet it right before use… I set out a pie pan with about an inch of water in it for easy dipping, soak each piece right before use, set it on a paper towel and push on one side, flip and push on the other, then lay it on a cutting board, add ingredients, and roll it up. The rice paper I’ve been using seems to get a bit too sticky if I don’t dry it a little on a paper towel before attempting to roll anything up in it. Of course, if it’s not fully wet prior to rolling, it will crack. It’s a bit of a learning process, but I only messed up a few rolls my first time using rice paper, and now I’m able to make all my rolls pretty much the same thickness and length without much trouble. It just takes practice!

garlic drop biscuits

garlic drop biscuits
Yields 9
An amazing paleo garlic biscuit, minimal prep time!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 1/4 cup tapioca flour
  2. 1/4 cup coconut flour
  3. 1/2 cup extra light olive oil
  4. 1/2 cup water
  5. 1 large egg
  6. 1 tsp salt
  7. 1 tsp garlic powder
  8. *butter (or clarified butter or ghee)
  9. *extra garlic powder or garlic salt
Instructions
  1. Preheat oven to 350F.
  2. Put all ingredients in a bowl and mix well. It will seem more like a thick batter than dough.
  3. Drop batter 1 large spoonful at a time on a greased cookie sheet.
  4. Bake for 30 minutes, or until golden brown around the edges.
  5. *OPTIONAL: Brush finished biscuits with a little bit of melted butter and sprinkle on more garlic powder or garlic salt.
Homemade Health Food http://homemadehealthfood.com/

Amazing paleo garlic drop biscuits!

Super easy to make, absolutely delicious! My husband and children totally loved these biscuits! When there are people with a slight wheat issue, sticking with other types of flours, such as tapioca or coconut, can enable that person to have some bread without having any stomach issues later on. These biscuits were eaten almost immediately after they came out of the oven, which is awesome!

zoodles with paleo garlic bread Are these garlic drop biscuits good with spaghetti?

Abso-freaking-lutely! YES! We had them with zoodles tonight and it was delicious! To be able to dip some paleo garlic drop biscuits in our homemade simple spaghetti sauce just made the meal extra amazing!

Creating this recipe was a lot of fun for me and knowing how much everyone loved the biscuits only makes it better! My family has told me that we need to have these more often, so I plan to come up with variations to this recipe that I will (of course) post online. Hopefully these garlic drop biscuits are only the beginning of the amazing bread variations we have to eat!

Fried Chili Squash

This Fried Chili Squash has the sweetness of squash with a bite of chili powder. Delicious!

Fried Chili Squash
Serves 4
Squash fried quick, sweet with a bite!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4 medium sized yellow squash, sliced into 1/8 inch slices
  2. 3 tbsp extra virgin olive oil
  3. 1 tsp parsley
  4. 1 tsp onion powder
  5. 1/2 tsp chili powder
Instructions
  1. Slice yellow squash
  2. Mix 1 tbsp extra virgin olive oil, parsley, onion powder and chili powder
  3. Toss squash slices in oil mixture, coating each piece evenly
  4. Heat the remaining 2 tbsp extra virgin olive oil in a skillet over medium/high heat
  5. Once oil is hot, add the squash and brown on each side, turning about half way through
  6. When the squash is done it will be fork tender. ENJOY!
Notes
  1. Cook time could vary. Keep an eye on your squash and flip before 5 minutes if it starts to burn.
Homemade Health Food http://homemadehealthfood.com/

Delicous fried chili squash that everyone loves!

This is a great side dish, I personally love it with turkey or pork as my main meal. It also allows me to get the rest of my family eating more vegetables, which is super important! The slight bite created by adding the chili powder just makes it extra delicious.
kid-approved

Baked Balsamic Zucchini

This is a wonderfully simple recipe for Baked Balsamic Zucchini that even the kids will love!

Baked Balsamic Zucchini
Simple baked zucchini recipe packed with flavor!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. zucchini sliced into about 1/8-1/4 inch thick circles (1 or 2 large zucchini will serve 4 people)
  2. 1/8 cup balsamic vinegar
  3. 1/8 cup extra virgin olive oil
  4. 1 tsp dried cilantro
  5. 2 tsp onion powder
  6. salt to taste (optional)
Instructions
  1. Preheat oven to 375
  2. Line baking sheet (with sides) with tin foil
  3. Mix balsamic vinegar, extra virgin olive oil, dried cilantro and onion powder in a bowl
  4. Dip zucchini slices into vinegar mixture and lay flat on baking sheet
  5. Sprinkle with salt (if desired)
  6. Bake for approximately 20 minutes, pulling it out and flipping each piece over at the 10 minute mark - the zucchini will be fork tender when done, but will not fall apart
  7. Serve as a side dish with any meat, or simply eat on their own. Delicious!
Homemade Health Food http://homemadehealthfood.com/