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Holiday Crudite Platter

December 17, 2018 By Natasha Leave a Comment

What makes a good crudite platter? Well… a variety of fresh veggies for sure. BUT how bout the DIPS? For me, it’s all about the dip situation!

This post is in partnership with Lindsay Olives. All opinions are my own as always!

I’ve included a few of my fav dips here for ya using one of my favorite “fats,” extra virgin olive oil. I partnered with Lindsay using their Robust California Extra Virgin Olive Oil. I like this one to use in recipes that don’t require cooking because you can really taste the full peppery flavor of the olive oil. 

…

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Filed Under: appetizer Tagged With: crudite platter, feedfeed, feta, gluten free, keto, olive oil, sponsored

Endless Summer Mozzarella Cheese Board with Italian Chimichurri

September 1, 2018 By Natasha Leave a Comment

There’s nothing better than heirloom tomatoes at their peak paired with super fresh and creamy fresh mozzarella, am I right?! You’re gonna love this super simple endless summer fresh mozzarella cheese board with Italian chimichurri as an appetizer. Preferably enjoyed with close friends and a glass of chilled rosé.

mozzarella cheese with italian chimichurri and heirloom tomatoes

*This recipe is in partnership with BelGioioso and The Feedfeed. As always, all opinions are my own!

You guys know I’m obsessed with putting chimichurri on everything, right?! My most popular recipe is my cilantro chimichurri, and I’m kinda known as the chimi queen amongst my Insta followers. …

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Filed Under: appetizer Tagged With: basil, belgioioso, cheese board, chimichurri, feedfeed, gluten free, italian, keto, low carb, mozzarella, sponsored

Cinco de Mayo Charcuterie Board (Keto/GF)

May 4, 2018 By Natasha Leave a Comment

Try this Mexican-inspired Cinco de Mayo charcuterie board for your weekend gathering! It’s perfect finger food for entertaining and guaranteed to be a crowd pleaser!

a cinco de mayo charcuterie board is the perfect spread for entertaining

This post is in partnership with Lindsay Olives. All opinions are always my own!

You guys! I totally love a good charcuterie board and I totally love Cinco de Mayo, so I combined the two for a fun Cinco de Mayo charcuterie board that you can make to feed all your pals!…

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Filed Under: appetizer Tagged With: charcuterie board, cinco de mayo, feed feed, gluten free, keto, lindsay olives, low carb, sponsored

How to Throw an Epic DIY Taco Bar Party + Guacamole Recipe

May 4, 2017 By Natasha Leave a Comment

Cinco de Mayo is right around the corner, like literally tomorrow! I created a simple and delicious guacamole recipe that you can make for your gathering, plus a fun menu for an epic DIY taco bar party!

You're gonna want these tips and recipes for your next diy taco bar party! Perfect for gathering with your friends on Cinco de Mayo or any Taco Tuesday during the year!

I don’t know why, but Cinco de Mayo is one of my favorite holidays to have fun with good friends and good food! One of my friends who is from Mexico asked me why us Americans like to celebrate Cinco de Mayo. Well, I don’t know about you, but I love the flavors of Mexican food, and any excuse to have a celebration and diy taco bar party with my friends!

And just to clarify, I know that Cinco de Mayo isn’t Independence Day in Mexico. It’s actually the celebration of the battle the Mexican army won against the French army in the state of Puebla on May 5, 1862.

For whatever the reason, Americans celebrate Cinco de Mayo hard AF! (ALLL the tacos!)…

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Filed Under: appetizer Tagged With: avocado, cinco de mayo, diy taco bar party, feedfeed, guacamole, keto, low carb, paleo, taco party, taco tuesday, tacos

Jalapeno Cranberry Salsa

December 16, 2016 By Natasha Leave a Comment

Jalapeno Cranberry Salsa

jalapeno-cranberry-salsa

This jalapeno cranberry salsa was such a huge hit at our Thanksgiving dinner this year, that we’re making again for Christmas. I wasn’t able to get my shit together until now to post this recipe for you guys, but I guess better late than never, yeah?

This versatile salsa is great as an appetizer served with your favorite cheese spread and chips or crackers. My mom makes her famous cheese platter with dried fruit, ALL the cheeses- think goat cheese, brie, cream cheese, etc, persimmons, and nuts. We also served it alongside the cooked cranberry sauce as another option with the roasted turkey, and it was amaze! I wonder how it would be with some pork tenderloins??…

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Filed Under: appetizer Tagged With: christmas, cranberry, feedfeed, gluten free, holiday, jalapeno, paleo, salsa, thanksgiving, whole30

Bacon Deviled Eggs

March 26, 2016 By Natasha 1 Comment

Bacon Deviled Eggs

I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too! 

Let’s talk Spring. It’s definitely in the air here in Northern California! The blossoms are blooming all over town on the trees and I’m in love with them floating around in the breeze. The air is fresh and crisp, and we haven’t hit the triple digits yet! I just wish Spring time would last a little longer around here. It’s like we get a glimpse of it and then, BAM, the blazing summer heat is relentless. Speaking of Spring, it’s the time of the year where I start lightening up my meals and enjoying the seasonal produce. Asparagus is one of my favorite spring vegetables, but honestly, I do eat it year round. Lemon curd also reminds me of Spring. One of my favorite memories is making a layered lemon curd blackberry trifle for Mother’s Day and sharing it with my Grandmother. That was wayyyyy before my Paleo eating days, so maybe I’ll clean it up and make it again soon. But, you can enjoy my cleaned up Luscious Paleo Lemon Curd recipe and serve it for your Easter weekend brunch! Mix it with some coconut whipped cream and add in some fresh berries for a nice, light dessert!

Okay, okay, back to the bacon.

Bacon makes everything better. Especially, BAE: bacon and eggs!

These bacon deviled eggs are super flavorful, because, bacon. Duh. And they are clean. I used homemade mayo in these to make sure no sneaky, processed sugars ended up in them. You can just as easily use any clean, paleo mayo, such as this avocado oil mayo made by Primal Kitchen Foods. I also snuck in a little tang with some lemon juice and pickle juice. That’s right. Pickle juice! It adds a little acidity to help balance out the fat from the yolk, mayo, and bacon.

Recipe Tips: My palate is different that your palate. Mind blowing news, I know! The reason I mention this is because you are more than welcome to increase or decrease any of the flavors in my recipes to suit your own taste buds! If you want more salt, add it. Less spice, go for it! More whatever, do it! Get my drift?? If you want the yolk mixture to be creamier, you can add more mayo to the mixture. This is going to vary depending on the egg size you get and how big the yolks are. So, just adjust accordingly.

Equipment You’ll Need:

Mixing bowl

Knife

Baking sheet

Parchment paper

Cutting board

Measuring spoons

Himalayan sea salt

Saucepan

BACON DEVILED EGGS

INGREDIENTS

1 dozen farm fresh eggs

1/4 cup paleo mayo (or homemade)

1 tsp Himalayan sea salt

1 package bacon

1-2 tbsp lemon juice

1-2 tbsp dill pickle juice (optional, but really good)

jalapeño, minced

chives, chopped

DIRECTIONS

Place slices of bacon on a parchment lined baking sheet and put in cold oven. Turn oven on to 400F and let bacon bake for approx 15-20 minutes depending on how thick it is. When done, remove from oven onto a paper towel lined plate and set aside.

Boil eggs: place eggs in a saucepan and fill with cold water to just above eggs. Bring to a boil, then turn off and cover with a lid and remove from heat. Let sit for 10 minutes. Drain water and place eggs into an ice bath to cool.

Once eggs have cooled, peel them under running water to help remove shell. Cut hard boiled eggs in half and scoop out yolks into a bowl. Add mayo, sea salt, lemon juice and dill pickle juice to bowl and mash with a fork. Or you could use a handheld immersion blender to get really smooth! Taste yolk mixture and adjust seasonings to your preference.

Use a ziplock for a piping bag by filling it with the yolk mixture and cutting off corner. Pipe mixture into egg whites.

Toppings: chop a few pieces of bacon (you can add into yolk mix too if you want!) and add to deviled eggs along with minced jalapenos, chives, and a sprinkle of cayenne pepper if you're feeling it!


Filed Under: appetizer, eggs, Uncategorized Tagged With: deviled eggs, feed feed, gluten free, keto, lchf, paleo

Bacon Deviled Eggs

March 26, 2016 By Natasha 1 Comment

Bacon Deviled Eggs

bacon-deviled-eggs

I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too! …

Read More »

Filed Under: appetizer, eggs Tagged With: deviled eggs, feed feed, gluten free, keto, lchf, paleo

Shrimp and Avocado Stuffed Mushrooms

January 31, 2015 By Natasha 4 Comments

Shrimp and Avocado Stuffed Mushrooms

Shrooms and Shrimps anyone??

I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends.  These little appetizer size bites of goodness were actually my lunch one day when I wanted something different.  But, they make for a great appetizer you can make for a crowd.

I used baby bella mushrooms because I tend to like the flavor more than white button mushrooms.  But either one will do just fine in this recipe.  As for the shrimp, I used frozen, uncooked, tail-on shrimp because that’s what I usually keep on hand.  You can definitely use whatever type you prefer.

The quantity amounts in this recipe can be increased very easily.  Just use as many shrimp and mushrooms as you would like to have appetizers for.  So, this uses 16 shrimp and mushrooms and will make 16 individual mushrooms.  Serving amount per person will depend on what other yummy goodies will be served at the party!

Equipment You’ll Need:

  • Baking sheet
  • Mixing bowl
  • Pairing knife
  • Measuring spoons

Shrimp and Avocado Stuffed Mushrooms

Recipe Type

:

Appetizer

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

7 mins

Total time:

12 mins

Serves:

16 mushrooms

Ingredients

  • 16 wild shrimp, uncooked, thawed, tail on
  • 16 baby bella or white button mushrooms
  • 3 avocados
  • 1 lemon, juiced
  • 1-2T FlavorGod Spicy, or sea salt and cayenne pepper
  • 2T Ghee, melted (I love OMGHEE)
  • Sea Salt to taste

Instructions

  1. Preheat oven to 450 degrees F and line baking sheet with foil.
  2. Clean mushrooms by using a damp towel to brush off dirt and then using a spoon, scoop out gills/stem.
  3. With melted ghee and flavorgod/salt, toss shrimp and mushrooms to coat.
  4. Arrange mushrooms and shrimp in single layer on lined baking sheet.
  5. Cook for approximately 7 minutes give or take until shrimp turn pink and are no longer translucent.
  6. Meanwhile, smash avocado in a bowl with lemon juice, some flavorgod Spicy or sea salt and cayenne to taste.
  7. Take tray out of oven and let mushrooms cool a little before stuffing with a spoon of avocado mash, then top with a shrimp.
  8. Use any leftover avocado mash to scoop up with chips!
  9. Enjoy.

3.2.2885

Enjoy this on Super Bowl Sunday, or any day for that matter, when you want a quick and easy snack filled with lean protein and healthy fats!

Filed Under: appetizer, Uncategorized Tagged With: avocado, low carb, mushrooms, shrimp, whole30

Shrimp and Avocado Stuffed Mushrooms

January 31, 2015 By Natasha 4 Comments

shrimp-and-avocado-stuffed-mushrooms

Shrimp and Avocado Stuffed Mushrooms

Shrooms and Shrimps anyone??

I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends.  These little appetizer size bites of goodness were actually my lunch one day when I wanted something different.  But, they make for a great appetizer you can make for a crowd….

Read More »

Filed Under: appetizer Tagged With: avocado, low carb, mushrooms, shrimp, whole30

HEYO!

I'm Natasha. I used to sling drugs (the pharmaceutical kind, duh!) and now I play with food! Fav things: coffee, tacos, and my camera.

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