nyssa's kitchencrazy delicious gluten free, paleo, and vegan recipes for the every day kitchen2019-09-08T22:28:57Zhttps://nyssaskitchen.com/feed/atom/WordPressNyssa Tanner<![CDATA[Spicy Anti-inflammatory Turmeric Slushy {paleo + vegan}]]>https://nyssaskitchen.com/?p=110032019-09-08T22:28:57Z2019-09-08T22:28:50Z
This spicy anti-inflammatory turmeric slushy is healthy homemade refreshment at its finest! An icy treat made with fresh pressed apple cider, lemon juice, ginger, turmeric and cayenne. Packed with anti-inflammatory and immune boosting goodness that is not only good for you, but also crazy delicious! A quick note on this…
This spicy anti-inflammatory turmeric slushy is healthy homemade refreshment at its finest! An icy treat made with fresh pressed apple cider, lemon juice, ginger, turmeric and cayenne. Packed with anti-inflammatory and immune boosting goodness that is not only good for you, but also crazy delicious!
A quick note on this recipe! The original version of this post was published back in 2016. Since then I’ve re-tested the recipe, updated the photographs, and the content. I’m republishing it for you today to enjoy! I hope you continue to make and love this delicious spicy anti-inflammatory turmeric slushy! xo
The kid in me is a little bit slushy obsessed. Can you guys relate? There’s just something sooo satisfying and almost calming about letting spoonful after spoonful of an icy frozen treat slide down your throat.
Worth the brain freeze every time.
I went to burning man for this first time this year and just by chance we happened to be camped a few doors down from the CHAMPAGNE SNOW CONE CAMP. It was love at first sight. I’m pretty sure that’s the exact moment I felt at home 😂
It also made me realize how much I need to step up my game the next time I go.
I’ve been thinking about everything from a fancy martini bar to a multi-course gourmet meal. Or maybe a health tonic slushy bar? After a week in that breathtaking desert I’m convinced it’s the one place on earth where human imagination can bring literally any dream to life.
If you’ve ever had the desire to go, I whole-heartedly urge you to make the dream a reality. The experience both challenged and thrilled me to the very edge of my being, and then went a little bit further (in the best possible way!)
But let’s get back to this homemade slushy recipe!
This spicy turmeric slushy is the grown up version of my little kid obsession. No champagne involved here – although a recipe mod could probably be made for it 😉
But it DOES have allll the frozen goodness you love about an icy slushy without any of the not-so-good-for-you ingredients.
Made with lemon, ginger, turmeric, cayenne pepper, and fresh pressed apple cider, this icy spicy little number sing songs of restorative + refreshing perfection.
All those super star ingredients also get you one mega dose of anti-oxidants, anti-inflammatory compounds, hydrating electrolytes, and metabolism boosting properties. So whether you’re fighting off a cold, looking for a way to ease your hangover, or just want something super healthy to keep you from melting into a puddle in the late summer heat – this slushy is here for you in a very BIG way.
How to make this spicy anti-inflammatory turmeric slushy
This glowing golden frozen super hero of a drink is as easy to make as adding a few ingredients to your high speed blender and blending until smooth.
Here’s the details:
Add fresh pressed apple cider, ice cubes, lemon, ginger, turmeric, cayenne pepper, and black pepper to your blender and blend. For the best results start on low so everything has a chance to get moving, and then gradually increase the speed of the blender until the slushy runs smoothly through the blades and no large pieces of ice remain.
If the slushy isn’t blending smoothly, add a little extra liquid at a time until it does. It can also be helpful to stop and scrape down the sides with a spoon, or use your tamper to get things moving if you have one.
Once it’s completely smooth, serve immediately. You could also transfer blender container to the freezer and store for up to 2 hours, and re-blend before serving.
Health benefits of this spicy turmeric slushy
The main health boosting ingredients in this slushy are:
Turmeric
Ginger
Cayenne
In ayurvedic tradition turmeric has long been appreciated for it’s countless healing and nurturing properties. The most studied and prized agent in turmeric is called curcumin, a polyphenol that has been shown to have many beneficial health properties for everything from acting as a systemic anti-inflammatory, to a liver, digestive, and immune tonic.
By adding just a pinch of black pepper to the slushy in addition to turmeric you can potentially enhance the bio-availability of turmeric by 2000%! This makes it a pretty important pairing for the bright orange spice.
Ginger is also a long praised food-as-medicine ingredient for it’s anti-inflammatory and digestive soothing properties. This warming spice adds another layer of support for the body.
Cayenne pepper’s health benefits are also widely appreciated in many cultures. The chemical that cayenne pepper contains called capsaicin has been found to help with pain relief, stimulate blood circulation, relieve stomach pain / gas, and even remedy headaches.
A few notes on this recipe
The fresh pressed apple juice adds a nice amount of sweetness to this recipe, but for a less sweet slushy you could substitute partially (or completely) with water or coconut water.
To make this drink ahead of time transfer the blended slushy in the blender container to the freezer, and store for up to 2 hours. Re-blend before serving, adding a little more liquid as you blend if needed.
If you don’t have a high speed blender like a vitamix or blendtec, make sure that you finely grate or chop the ginger before blending.
You can substitute the dried powdered turmeric with about 1 tablespoon freshly grated turmeric
Turmeric is a powerful spice that also can leave a stubborn stain. Avoid using any dish towels that you don’t want bright yellow marks on, make sure to wash your hands after making the latte, and clean up any spills quickly. It may also stain your blender container. If this happens, wait for a sunny day and place your blender container outside in the sun for several hours – the stain will quickly fade!
This spicy anti-inflammatory turmeric slushy is healthy homemade refreshment at its finest! An icy treat made with fresh pressed apple cider, lemon juice, ginger, turmeric and cayenne. Packed with anti-inflammatory and immune boosting goodness that is not only good for you, but also crazy delicious!
Ingredients
1 1/2 cups apple cider or unfiltered apple juice
about 10 ice cubes
juice of 1/2 a lemon
3/4 inch of ginger, grated or finely chopped
1 teaspoonground turmeric(can substitute with 1 tablespoon fresh grated turmeric)
a tiny pinch of cayenne
a pinch of black pepper (to activate the turmeric)
Instructions
Add all ingredients to blender and blend on high until smooth.
If the slushy isn’t blending smoothly, add a little extra liquid at a time until it moves freely through the blades. It can also be helpful to stop and scrape down the sides with a spoon, or use your tamper to get things moving if you have one.
The fresh pressed apple juice adds a nice amount of sweetness to this recipe, but for a less sweet slushy you could substitute partially (or completely) with water or coconut water.
To make this drink ahead of time transfer the blended slushy in the blender container to the freezer, and store for up to 2 hours. Re-blend before serving, adding a little more liquid as you blend if needed.
If you don’t have a high speed blender like a vitamix or blendtec, make sure that you finely grate or chop the ginger before blending.
You can substitute the dried powdered turmeric with about 1 tablespoon freshly grated turmeric
Turmeric is a powerful spice that also can leave a stubborn stain. Avoid using any dish towels that you don’t want bright yellow marks on, make sure to wash your hands after making the latte, and clean up any spills quickly. It may also stain your blender container. If this happens, wait for a sunny day and place your blender container outside in the sun for several hours – the stain will quickly fade!
Category:drink
Method:blended
Cuisine:healthy
Keywords: slushy, slush, slushies, turmeric, ginger, lemon, spicy, apple
]]>0Nyssa Tanner<![CDATA[How to Make the Best Paleo Sloppy Joe’s {Paleo + GF}]]>https://nyssaskitchen.com/?p=109192019-09-08T21:57:57Z2019-08-25T17:29:26Z
Today we’re talking how to make the BEST paleo sloppy joe’s! This classic comfort food dish is getting a healthy makeover. A flavorful and easy paleo / gluten free meal that will please the whole family! Did you guys grow up eating sloppy joe’s? It was a STAPLE at my…
Today we’re talking how to make the BEST paleo sloppy joe’s! This classic comfort food dish is getting a healthy makeover. A flavorful and easy paleo / gluten free meal that will please the whole family!
Did you guys grow up eating sloppy joe’s? It was a STAPLE at my grandparent’s house. We usually had them once a week served with fluffy buns, salty potato chips, and big dill pickle spears.
It was not the healthiest dinner, but SO yummy and one that still has a special nostalgic spot in my heart. Which is why I decided I absolutely MUST make a healthier version of this favorite childhood recipe. I figure I must not be the only one who still craves them from time to time!
This simple bunless sloppy joe recipe is not only gluten free, but also paleo friendly, and easily modified to be whole30 compliant! YAY for healthy paleo-fied comfort food meals!
The best paleo sloppy joe’s are:
Flavorful
Hearty
Simple to make
Healthy
Bunless
Nostalgic
Comforting
Many people remember sloppy joe’s coming from a can. That’s usually how my grandma made them, but today we’re giving them a healthified upgrade and making them from scratch.
The ingredients are actually super simple, and they can be made in about 30 minutes, which also makes them a super easy and quick satisfying meal!
Paleo sloppy joe ingredients:
Sweet potato rounds for roasting
Grass fed ground beef
Diced onion
Tomato sauce
Tomato paste
Red wine vinegar
Dijon mustard
Coconut sugar (omit for Whole30)
Smoked paprika
Coconut aminos or tamari
Then of couuurse no dish (IMHO) is complete without a few garnishes! So I went ahead and topped these open faced bunless sammies with:
Cilantro
Red onion
Jalapeño slices
Thinly sliced radish
How to make the best paleo sloppy joe’s
Instead of a bun, this sloppy joe mix is served on top of seasoned & roasted sweet potato rounds in an open faced bunless style “sandwich”. I use the term sandwich loosely, because you’re really better off using a fork and knife to dig into this one.
The first step is to roasted the sweet potatoes on high heat with salt, pepper, and smoked paprika. Once you get them started you can move on to preparing the sloppy joe mix on the stove top.
First the onions and grass fed ground beef are cooked with some avocado oil and sea salt until the meat is browned and the onions are nice and soft.
Then alllll the sauce ingredients get added into the pan as well – tomato sauce, tomato paste, vinegar, mustard, coconut sugar, paprika, and coconut aminos (or tamari).
This mixture is simmered for about 12-15 minutes until it has thickened and darkened in color just a bit. At that point the sweet potatoes will probably be ready to come out of the oven.
Top each sweet potato round with a generous scoop of the paleo sloppy joe mixture, and all the yummy // flavorful garnishes!
What to serve with the best paleo sloppy joe’s
The most classic combination to serve with sloppy joe’s is some salty + crunchy potato chips and cold and crunchy dill pickles. When I’m really feeling nostalgic, that’s what I reach for.
But honestly there’s a lot of yummy options for what to eat with them.
As written this recipe uses grass fed ground beef as the protein, but you could easily substitute ground chicken, turkey, or lamb as an alternative.
For a lower carb option, skip the sweet potato rounds and instead serve the sloppy joe mix in a bowl of greens.
When selecting sweet potatoes, keep in mind the size. For little slider style sloppy joe bites choose sweet potatoes that are long and skinny. If you want more of a full serving “sandwich” size choose sweet potatoes that are nice and wide.
These paleo sloppy joe’s are already paleo, gluten free, and grain free. To make them Whole30 compliant, simply leave out the coconut sugar from the sauce ingredients. You can add another tablespoon or so of coconut aminos to make up for some of the sweetness of the coconut sugar.
Today we’re talking how to make the BEST paleo sloppy joe’s! This classic comfort food dish is getting a healthy makeover. A flavorful and easy paleo and gluten free meal that will please the whole family!
Ingredients
Sweet potato rounds:
1 large sweet potato, sliced into 1/2 inch thick rounds
1 tablespoon avocado, coconut oil, or ghee
1/4 teaspoon sea salt
1/4 teaspoon smoked paprika
black pepper
Sloppy joe mix:
1 1/2 pounds grass fed ground beef
1 small yellow onion, finely diced
1 teaspoon sea salt
2 tablespoons avocado oil, coconut oil, or ghee
1 cup tomato sauce
3 tablespoons tomato paste
1 1/2 tablespoons red wine vinegar
1 tablespoon dijon mustard
2 tablespoons coconut sugar (omit for Whole30)
1/2 teaspoon smoked paprika
3 tablespoons coconut aminos, worcestershire sauce, or tamari
To garnish:
thinly sliced jalapeño
thinly sliced red onion
cilantro
radishes
Instructions
Preheat the oven to 450 degrees.
Toss sweet potato rounds with avocado oil, melted coconut oil, or melted ghee, sea salt, smoked paprika, and some black pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and starting to brown.
While sweet potatoes are roasting make the sloppy joe mix.
In a large saute pan, heat oil of choice over medium high heat. Add ground beef, finely diced onion, and sea salt, and cook until onions are soft and ground beef is browned – about 6-7 minutes.
Add tomato sauce, tomato paste, red wine vinegar, dijon mustard, coconut sugar, paprika, coconut aminos, and sea salt, and reduce heat to a simmer.
Simmer for about 12-14 minutes, until slightly thickened and color has darkened.
Taste and season with a little more salt if needed. Serve over the roasted sweet potato rounds topped with jalapeño, red onion, cilantro, and radishes.
As written this recipe uses grass fed ground beef as the protein, but you could easily substitute ground chicken, turkey, or lamb as an alternative.
For a lower carb option, skip the sweet potato rounds and instead serve the sloppy joe mix in a bowl of greens.
When selecting sweet potatoes, keep in mind the size. For little slider style sloppy joe bites choose sweet potatoes that are long and skinny. If you want more of a full serving “sandwich” size choose sweet potatoes that are nice and wide.
These paleo sloppy joe’s are already paleo, gluten free, and grain free. To make them Whole30 compliant, simply leave out the coconut sugar from the sauce ingredients. You can add another tablespoon or so of coconut aminos to make up for some of the sweetness of the coconut sugar.
A super healthy and delicious pesto – this 5 minute pistachio pesto is made with fresh basil and pistachios. A flavorful and versatile sauce to go with breakfast, lunch, or dinner! Gluten free, paleo, whole30 compliant, and vegan. If you know me, you know that I am OBSESSED with sauces…
A super healthy and delicious pesto – this 5 minute pistachio pesto is made with fresh basil and pistachios. A flavorful and versatile sauce to go with breakfast, lunch, or dinner! Gluten free, paleo, whole30 compliant, and vegan.
If you know me, you know that I am OBSESSED with sauces & dressings of every kind.
I like to think of them as kitchen magic. You can make the simplest salad, roasted vegetables, or protein, add a bomb sauce, and your meal is instantly elevated to a whole new level.
A favorite boss move of mine is to make a few flavorful sauces over the weekend during meal prep and tuck them into the refrigerator to add to meals throughout the week. It’s means that no matter how simple your dinner is, it will not be boring.
Because sometimes simple really is best. Especially in the summer when the more free time you have to enjoy some warm sun on your shoulders the better.
And this green pistachio basil pesto is the perfect example of a super flavorful, bold sauce that goes with just about anything – bringing your breakfast, lunch, or dinner to rockstar status with just a few healthy ingredients.
Freeing up more sun-on-the-shoulders-time since 2019 😉
IMHO pesto of all kinds (I do not discriminate when it comes to pesto) is one of THE best ways to celebrate summer herbs, produce, and the joys of assembling quick flavorful dinners without a ton of fuss.
(and if you just so happen to be catching this blog post and it is no longer summer, I also think that pesto is one of the best ways to PRETEND like it is. So.. win/win?)
This pistachio pesto is:
Herbaceous
Nutty
Aromatic
Garlicky
Zesty
Flavorful
Quick & easy
Versatile
Pistachio pesto ingredients
This pesto recipe more or less follows the same rules of most pesto.
Once you understand this equation you can make pesto in so many different combinations that you won’t even know where to start. But here are the specific ingredients we’ll be using for this recipe:
Fresh basil
Pistachios
Garlic
Olive oil
Lemon juice
Salt + pepper
Many traditional basil pesto recipes call for parmesan cheese, but I left it out of this recipe.
No cheese means this pesto is vegan, paleo, and Whole30 compliant! YES!
Plus the pistachios add such a nice complex + sweet flavor to the pesto that I really don’t think you’ll miss the cheese AT ALL 💯
Making this pesto made me realize how under used pistachios are in my kitchen! They have such a unique sweet and nutty flavor – I’m inspired to find some more uses for them! This pistachio crusted whole roasted cauliflower from Snixy Kitchen is high on the list, as is this burrata pistachio white pizza. Might even take it next level and make that pizza from the Almond Eater but sub this pistachio basil pesto in for the sauce.
How to make 5 minute pistachio pesto
In case you didn’t see them hanging out on the playground together – pesto and your food processor are BEST friends.
Besides making pesto the traditional way with a mortar and pestle (hello strong forearms!) – I have found the food processor to be the best tool for the job. It pulses everything together *just so* – bringing the flavors together nicely while also maintaining some texture and integrity of the nuts and herbs.
If all you have is a high speed blender like a vitamix, you can totally use that as well! The only difference is that with a blender, the texture of the pesto will be on the smoother side.
What goes with basil pistachio pesto?
I originally made this pesto recipe with some gluten free pasta and these garlic basil shrimp that I shared a little while ago on the blog. It was such a good combination of flavors, but there are honestly so many ways you could enjoy this pistachio pesto!
That’s the beauty of not only this pesto, but really ALL pestos.
They can easily be paired with everything from pasta to a clean protein to some roasted vegetables. They’re like the agreeable friend you know you could invite to any party and everyone would fall in love with them.
If you’re looking for some inspiration, here’s a few ideas to get you started.
This pistachio pesto would be delicious:
Tossed into warm pasta
With a mediterranean style cold pasta salad
Layered in a rustic caprese style salad
As a base for your favorite pizza
Under some pan fried salmon or prawns
With roasted vegetables like sweet potatoes, or carrots
On toast topped with a fried egg
Folded into some scrambled eggs
A few notes on this pesto recipe
I love basil as the primary herb in this recipe, but if you want to make this pesto without basil – parsley, spinach, dill, and kale would all be delicious options. You could also mix and match some of your favorite greens and herbs to make your own personal pesto blend!
This pesto will keep for up to 5 or 6 days in a covered jar or container in the refrigerator. To keep it looking nice and green, pour a little layer of olive oil over the top before storing. This keeps the air out of the pesto and prevents it from oxidizing and turning brown.
If you want to add cheese for a little bit of extra salty umami character, 1/4 cup of parmesan or pecorino cheese would both be delicious.
A super healthy and delicious pesto – this 5 minute pistachio pesto is made with fresh basil and pistachios for a versatile sauce to go with breakfast, lunch, or dinner! Gluten free, paleo, whole30 compliant, and vegan!
Ingredients
1 large box of basil – about 3 ounces or 1 1/2 cups
1/3 cup pistachios
1 teaspoon lemon juice
1 large clove of garlic
1/4 teaspoon sea salt
cracked black pepper
1/3 – 1/2 cup olive oil
Instructions
Add all ingredients to your food processor and process until mostly smooth. Start with about 1/3 cup of olive oil and add more as needed, until a desired consistency is reached. You want your pesto to run smoothly through the food processor but not be too oily that it no longer appears to be a cohesive sauce.
Taste for salt and adjust seasoning if needed. Serve immediately or store in a jar topped with a little bit of olive oil for up to 5 days in the refrigerator!
I love basil as the primary herb in this recipe, but if you want to make this pesto without basil – parsley, spinach, dill, and kale would all be delicious options. You could also mix and match some with your favorite greens and herbs to make your own personal pesto blend!
This pesto will keep for up to 5 or 6 days in a covered jar or container in the refrigerator. To keep it looking nice and green, pour a little layer of olive oil over the top before storing. This keeps the air out of the pesto and prevents it from oxidizing and turning brown.
If you want to add cheese for a little bit of extra salty umami character, 1/4 cup of parmesan or pecorino cheese would both be delicious.
]]>0Nyssa Tanner<![CDATA[Dark Cherry Kombucha Rum Punch {with mocktail option}]]>https://nyssaskitchen.com/?p=107132019-08-13T06:54:05Z2019-08-13T13:00:42Z
This dark cherry kombucha rum punch cocktail is made with fresh dark cherries, zippy tangerine juice, pineapple juice, spiced dark rum, and crushed ice, all topped with Brew Dr. single release dark cherry vanilla kombucha. A refreshing tropical inspired cocktail or mocktail that is worthy of any happy hour! This…
This dark cherry kombucha rum punch cocktail is made with fresh dark cherries, zippy tangerine juice, pineapple juice, spiced dark rum, and crushed ice, all topped with Brew Dr. single release dark cherry vanilla kombucha. A refreshing tropical inspired cocktail or mocktail that is worthy of any happy hour!
This post is sponsored by Brew Dr. Kombucha. As always, all opinions are my own. Thank you for supporting the brands that support Nyssa’s Kitchen!
Guys!! I am honestly SO pumped to be sharing this kombucha cocktail recipe with you today!👏🏼
True story: I’m a total sucker for any type of tropical // tiki cocktail. If I see one on a drink menu somewhere you can 1000% bet that I’m going to order it. Which means that I’ve fallen pretty hard for this drink.
We’ve been having a little conversation about it over on my Instagram, and you guys even helped me pick between this “smash” style cocktail, and a kombucha slushy.
The smash won the vote, but – SPOILER ALERT! I’m think I’m also going to share the yummy kombucha slushy recipe in my insta feed because I don’t think I’d feel right about keeping it from you 😉 If you don’t already follow me there head on over and DO THAT so you don’t miss out!
I’ve been experimenting with using kombucha as a mixer over the last few months and I’m starting to think that you literally can’t go wrong with a kombucha cocktail
It has the perfect ratio of tart to sweet that every cocktail deserves, and of course some proper fizz to give your drink the bright and bubbly character that keeps you coming back for *just one more* sip.
Earlier this year I made some scratch honey rose kombucha margarita’s that are so good, and now I’m super stoked to bring you my new favorite kombucha cocktail – this dark cherry kombucha rum punch 💃🏼
This tasty cocktail (or mocktail) is made with the new dark cherry vanilla seasonal flavor from my all time favorite kombucha company – Brew Dr. Kombucha. Their dedication to brewing quality organic kombucha is clear from the very first sip.
The new dark cherry vanilla seasonal flavor is made in collaboration with the James Beard award winning chef Joshua McFadden of Southern Hospitality, and the author of the cookbook Six Seasons: A New Way With Vegetables. It’s so good – one of the most unique flavors of kombucha that I’ve ever tasted, and the perfect match for this rum punch.
Mixed in this smash style cocktail get’s you all the tropi vibes that your late summer // early fall can handle ✌🏼🌴
AND IT IS INSANELY DELICIOUS YOU GUYS!
These dark cherry kombucha rum punch cocktails are:
Tropical
Fruity
Tart
Bubbly
Refreshing
Perfectly spiced
Healthier than your average cocktail
What makes this dark cherry kombucha cocktail healthier than your average cocktail?
Thanks to fresh fruit, real fruit juice, a low alcohol content, and probiotic rich kombucha, we’re not only talking about a DELICIOUS cocktail, we’re also talking about a cocktail that you can feel good about sipping on all summer long.
On that note – the rum in this recipe is totally optional. If you’re not feeling the booze or if you’re making this cocktail for an under 21 crowd – this drink is equally delicious as a mocktail!
All you have to do is leave out the rum and you’re good to go. There’s so many other delicious things happening in this glass that you won’t miss it at all 💯
If you’ve never tried kombucha before, you might be wondering…
What is kombucha and does it make a good mixer?
Kombucha is a gut healthy probiotic tea that is fermented using a combination of sugar and beneficial bacteria for a delightfully bubbly beverage.
And yes! It makes an excellent mixer.
The combination of sweet + tart + fizz = what cocktail mixing dreams are made of.
Depending on the flavor or brand of kombucha, it tends to be off-dry on the sweetness scale.
One of the things I love the most about Brew. Dr Kombucha is what a great job they do of balancing the sweetness in their brews, and the dark cherry vanilla flavor is no exception.
Just the right amount of sweet is so crucial to a great mixed drink.
Where can you buy Brew Dr kombucha?
Because of it’s increasing popularity, you can find kombucha at almost any grocery store in the refrigerated section. Even the little grocery store in my hometown of 4,000 people in Wisconsin boasts an impressive selection of this bubbly fermented tea!
To find out exactly where you can find Brew Dr. Kombucha + this delicious new seasonal flavor, check out their store locator tool on their website HERE.
How to make this dark cherry kombucha rum punch
This bubbly rum punch could not be easier to make. Home bartender’s who like feeling fancy AF without a ton of work – RAISE YO’ HANDS IN THE AIR!
Here’s the basic how-to instructions:
Divide a few slices of fresh tangerine and pitted cherries between two glasses.
Using a cocktail muddler or the blunt side of a wooden spoon muddle the fruit until soft and crushed.
Top the fruit with pineapple juice, rum, and crushed ice.
Fill to the brim with dark cherry and vanilla kombucha, more crushed ice, and fresh fruit to garnish.
Serve immediately and sip your way to tropical kombucha cocktail BLISS 😎
A few notes on this kombucha cocktail recipe
Add the kombucha last to preserve the bubbles.
To make it a mocktail simply leave out the rum and add extra kombucha.
You could easily swap the dark spiced rum for vodka, gin, or whiskey.
This dark cherry kombucha rum punch cocktail is made with fresh dark cherries, zippy tangerine juice, pineapple juice, spiced dark rum, and crushed ice topped with Brew Dr. single release dark cherry vanilla kombucha. A refreshing tropical inspired cocktail or mocktail that is worthy of any happy hour!
This recipe for easy garlic basil sautéed shrimp is a paleo and gluten free friendly protein dish that is incredibly versatile and incredibly delicious. Healthy, ready in less than 20 minutes, and full of flavor! Is there really anything better for a quick and flavorful dinner than perfectly spiced shrimp?!…
This recipe for easy garlic basil sautéed shrimp is a paleo and gluten free friendly protein dish that is incredibly versatile and incredibly delicious. Healthy, ready in less than 20 minutes, and full of flavor!
Is there really anything better for a quick and flavorful dinner than perfectly spiced shrimp?!
I think not.
We’ve been leaning on it heavily in our summer dinner rotation and no one has any complaints.
If you think about it, shrimp really is the perfect busy night / summer weather protein for a few key reasons:
Shrimp cooks up super fast so no long oven or stove top time required
Shrimp is the perfect blank canvas for just about any flavor combination you can dream up
Shrimp goes with everything from salads to pasta
Shrimp can be stored in the freezer and defrosted in minutes for the perfect “there’s nothing in the refrigerator” protein
I’ve got a few sautéed shrimp recipes that I want to share with you, but I figured we would start with this easy garlic basil sautéed shrimp because it’s the recipe we’ve been enjoying the most this summer!
How to make garlic basil sautéed shrimp
These garlic basil sautéed shrimp are a super easy to make and incredibly flavorful.
Like most simple recipes, the ingredients really make the dish, so start with the best quality shrimp you can find. I always look for wild sustainably caught shrimp.
By following a few simple techniques for prepping, seasoning, and cooking, you’ll be devouring a plate full of irresistible sautéed shrimp in no time at all.
And if you’re grabbing some frozen shrimp from the store or your freezer, don’t fret! Shrimp are one of the fastest types of protein to safely thaw and I’m gonna tell you how to do it.
How to safely thaw frozen shrimp
👉🏼 All you have to do is take the shrimp out of the package they’re in and place them in a bowl in you sink under the faucet.
Turn the faucet on with COLD water and allow the water to fill the bowl and trickle over the edge in a low pressure stream until the shrimp are fully thawed.
Don’t be tempted to warm up the water temp to speed up the process. That might result in unsafe raw food temperatures, and it will also change the texture of the shrimp. Both of which are NO BUENO.
The whole process of thawing with this cold water method will probably only take about 10-15 minutes from start to finish anyways.
You’ll know the shrimp are fully thawed when there’s no more ice crystals hanging around and the texture is soft and squishy.
Once your shrimp are thawed, here’s how to prep them.
How to make season sautéed shrimp
How to prep shrimp before cooking
For this recipe it’s easiest if you can find shrimp that are tail on, and already peeled and de-veined. If you can only find shell-on or easy-peel shrimp, don’t worry – this tutorial from the Food Network is a great easy-to-follow guide for peeling and prepping shrimp yourself at home.
Rinse the shrimp – Once they are thawed, peeled and de-veined, give them a little rinse in some nice cold water to wash away any extra pieces of shell or slimy bits before moving on to the next step.
Dry the shrimp – Now you want to make sure the shrimp are VERY thoroughly dried before seasoning them. Line a large plastic cutting board with a double layer of paper towels, and have a few more handy on the side. Lay the shrimp in a single layer on the paper towel lined cutting board and blot them dry with the extra paper towels. Drying them thoroughly allows them to get nicely seared and a little crisp in the pan once you cook them. If there’s too much moisture in the pan they will steam instead of crisping up.
Season the shrimp – Once dry, transfer shrimp to a large bowl and wash your hands. Toss shrimp with salt, pepper, all of the dried spices, and just a little bit of cooking oil to prep them for the pan.
Easy garlic basil sautéed shrimp ingredients
Well seasoned + perfectly cooked shrimp are e-v-e-r-y-t-h-i-n-g.
My husband always says that he only really likes shrimp when I make them 😉
And I think all it really comes down to is seasoning them well.
By tossing the shrimp with salt, pepper, and a flavorful mix of dried spices, you are sure to enjoy super flavorful shrimp every time!
I have to admit – I debated calling this recipe “garlic” basil shrimp, because there isn’t actually any fresh garlic in the recipe. Only garlic powder. But the spice mix is very decidedly garlicky, and so I went for it.
Once you taste them I think you’ll agree. Just take big ol’ bite and enjoy 😉
This recipe is made with these simple and clean ingredients:
Shrimp
Garlic powder
Onion powder
Smoked paprika
Salt and pepper
Avocado oil for sautéing
Fresh lemon
Fresh basil (or dried basil if you’re in a pinch!)
A simple ingredient list that packs a ton of flavor = what Nyssa’s Kitchen is all about.
How to cook garlic basil shrimp perfectly every time
My absolute favorite way of cooking perfect shrimp is in a super hot cast iron skillet. Something about cast iron always seems to work like a charm to get that perfect sear! If you don’t have one, a non stick or large heavy bottomed skillet will also work beautifully.
To start, heat some high heat safe cooking oil in your large skillet over medium high heat until just barely smoking.
Once the oil is hot, use some tongs or a fork to quickly transfer shrimp one at a time into the pan in a single layer. By not crowding the pan you give them a chance to sear and get just a little bit crispy on the outside.
In general shrimp cook VERY fast. Depending on the size of the shrimp you’re using they probably only need about 1 minute per side – less if they’re small.
Once the edges start to turn pink and opaque flip them and let them cook about 1 more minute. Once just barely done immediately remove from the heat. They will continue to cook a little more once they’re removed from the pan.
Cook them in batches until they’re all done. If you want to keep them warm while you cook pre-heat your oven to 200 degrees for about 5 minutes before you start and then turn it off.
Place the cooked shrimp on a plate in the warm oven while you continue to cook the rest in batches.
What to serve with easy garlic basil sautéed shrimp
These easy garlic basil sautéed shrimp are delicious in so many different meal combinations!
On top of mashed potatoes with some wilted greens on the side
Tips for this recipe
Fresh basil is the perfect summer touch to this sautéed shrimp recipe, but if you don’t have any substitute with 1 teaspoon of dried basil to your spice mix before cooking.
This garlic basil shrimp will last about 3 days in a covered container the refrigerator.
Once cooked, these shrimp can be re-heated.
To re-heat:
Cover with a paper towel in a microwave safe dish and microwave for about 30 seconds.
Heat gently over low heat in a skillet for a few minutes – flip halfway through.
Wrap in tinfoil and heat in a pre-heated 325 degree oven for about 10 minutes.
And with that, babes, I leave you with this easy little recipe that may just find a forever place in your kitchen, the way it has in ours.
This recipe for easy garlic basil sautéed shrimp is a paleo and gluten free friendly protein dish that is incredibly versatile and incredibly delicious. Healthy, ready in less than 20 minutes, and full of flavor!
Ingredients
1 pound of tail on shrimp, cleaned and de-veined
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon avocado oil + 3 tablespoons avocado oil, ghee, or coconut oil for frying
fresh lemon wedges
1/2 cup fresh basil leaves (can substitute with 1 teaspoon dried basil in the spice mix)
Instructions
Clean, rinse, and pat shrimp dry very thoroughly with paper towels.
Transfer to a large bowl and toss with garlic powder, onion powder, smoked paprika, 1 teaspoon avocado oil, salt, and pepper until thoroughly coated with spice mixture.
Heat 3 tablespoons avocado oil in a large skillet over medium high heat until oil is hot and shimmering.
Add shrimp in batches and cook in a single layer for about 1 minute, until the edges have started to turn pink. Flip and cook on the second side for another minute or so. As soon as the shrimp are done remove to a plate so that they don’t over cook. They will continue cooking a little bit after they are removed from the heat. If you’re shrimp are on the smaller side, you’ll probably want to shorten the cooking time to about 30-45 seconds for each side. They cook much faster than you think, and you want to cook them only until they’re just barely done.
Continue cooking shrimp in batches until all of the shrimp are done. Top with a quick squeeze of lemon and all the fresh basil. Serve immediately over rice, salad, pasta, or another favorite dish and ENJOY!
Fresh basil is the perfect summer touch to this sautéed shrimp recipe, but if you don’t have any substitute with 1 teaspoon of dried basil to your spice mix before cooking.
This garlic basil shrimp will last about 3 days in a covered container the refrigerator.
Once cooked, these shrimp can be re-heated. To re-heat: Cover with a paper towel in a microwave safe dish and microwave for about 30 seconds OR heat gently over low heat in a skillet for a few minutes – flip halfway through OR wrap in tinfoil and heat in a pre-heated 325 degree oven for about 10 minutes.
]]>0Nyssa Tanner<![CDATA[Summer Peach Salad with Almonds and Feta {gf + paleo + vegan option}]]>https://nyssaskitchen.com/?p=102842019-07-28T05:06:29Z2019-07-28T05:06:24Z
This summer peach salad with almonds and feta cheese is the ultimate summer salad! Made with tender salad greens, sweet peaches, toasted almonds, salty feta cheese, and dressed in a crave worthy mustardy dressing. Delicious, SO easy to make, and easily adapted to be both paleo and vegan! A quick…
This summer peach salad with almonds and feta cheese is the ultimate summer salad! Made with tender salad greens, sweet peaches, toasted almonds, salty feta cheese, and dressed in a crave worthy mustardy dressing. Delicious, SO easy to make, and easily adapted to be both paleo and vegan!
A quick note on this recipe! The original version of this post was published back in 2015. Since then I’ve re-tested the recipe, updated the photographs, and the content. I’m republishing it for you today to enjoy! I hope you continue to make and love this delicious peach salad. xo
Ok. So if I’m being honest this is probably not the LAST salad that I am going to call the ultimate summer salad this season.
#knowthyself
BUT, this is the ultimate summer salad of the moment because…
Peach season has started to get reaaaaal good. They’re on sale and they’re getting sweeter and sweeter by the DAY, which means – it is TIME to make a summer peach salad!
How do you guys feel about the whole fruit in your salad if it’s not a fruit salad thing?
Honestly I am a little bit picky about fruit in my salad.
Strawberries? Yes, although it kind of depends on what else is in the salad (this exact recipe would actually be really good with strawberries instead of peaches and a balsamic vinaigrette instead of a mustardy dressing!)
Apples? With a flavorful fall vinaigrette and some nuts – I’m in.
Blueberries? Sometimes.
But Peaches? Always, always.
When you find the sweetest, ripest peach you can get your hands on and pair it with some crunchy toasted almonds and a healthy crumble of tangy feta cheese, MAGIC HAPPENS.
I love peaches so much that they were actually one of the more reactive foods that showed up on my MRT food sensitivity test several years ago. Actually that sentence doesn’t make the most sense. Let me re-phrase.
I THINK that peaches showed up on my MRT food sensitivity test because I’ve eaten so many damn peaches in my life! I’m not sure if it’s proven or not but some people think that if you eat TOO much of a food, eventually your body will develop some sort of inflammatory response to it.
So I took the last THREE years off of eating peaches. AKA way too long 😭 but this is the summer that I give them a try again.
I’m taking it slow (maybe only about 3 peaches in right now 😝) but so far… SO GOOD! And I could not be more stoked.
Especially since it means more nights with this summer peach salad with almonds and feta cheese!
How to make this summer peach salad with toasted almonds and feta
When the ingredients are in primo season, the best part about making salad is how dang simple it is!
Just a little bit of chopping and prep work makes this recipe come together in no time at all.
If you have a cooking buddy in the kitchen and one person preps salad while the other person makes the rest of dinner you’ll be digging into seasonal salad bliss before you can say “you’re a peach” 😉
The only trick to note is to wait to dress the salad until just before you’re ready to dig in.
Tender greens will get soft and soggy if they’re dressed too early. But the salad itself could be assembled ahead of time and kept separate from the dressing in a covered container until you’re ready to serve it up.
The ingredients you need are:
Tender salad greens – arugula, baby romaine, baby kale, or baby spinach will all work
A ripe peach
Toasted almonds – toast them at home or buy them already toasted at the store for a shortcut. Roughly chop them up before adding to the salad for a the perfect crunch.
Thinly sliced red onion – this could easily be left out for non-onion-lovers, but I think they’re delicious here! If you want to keep them in the recipe but mellow them out a little bit toss them in the mustardy dressing about 10 minutes before dressing the salad. This is a great trick to take a little bit of the bite out of raw onions in any recipe.
Feta cheese – optional, but so so good if you’re into it.
Homemade peach salad dressing
What’s in the summer peach salad dressing
Homemade salad dressings are where it’s AT when it comes to making salad at home. This one is FULL of flavor and so so easy to make.
All you need is:
whole grain mustard
apple cider vinegar
maple syrup or honey
olive oil
salt + pepper
Grab a jar with a lid and shake it up for the easiest most delicious salad dressing everrrrrr.
If you’re feeling adventurous you could easily substitute balsamic vinegar, red wine vinegar, or white wine vinegar for the apple cider vinegar.
Summer peach salad dietary modifications
Make it vegan: To make this summery peach salad vegan leave out the feta cheese, or substitute cow’s milk feta for your favorite plant based feta. I’ve been loving this one from Violife lately!
Make it paleo: To make this summery peach salad vegan leave out the feta cheese.
Substitutions & additions
Avocado instead of (or in addition to) feta cheese would be delicious
You can swap any other type of nut or seed for the toasted almonds – pecans, pistachios, sunflower seeds, or pumpkin seeds would all be super tasty. Really it’s all about that crunch factor 🙌🏼
Green onions can be used in place of red onions
Strawberries or cherries can be used in place of peaches
Serving suggestions
Serve this peach salad alongside whatever summer fare you’re enjoying! It’s a great addition to any potluck or shared meal.
Would be delicious paired with any type of grilled meat or tofu, summer lasagna, pesto pasta, or summer soup.
A few notes on the recipe
The salad can be made 1 day ahead of time as long as the dressing is kept separate until you’re ready to toss and serve. To keep the nuts nice and crunchy, wait until just before serving to add to the salad.
The dressing can be made up to 3 days in advance. Bring to room temperature before using.
This summer peach salad with almonds and feta cheese is the ultimate summer salad! Made with tender salad greens, sweet peaches, toasted almonds, salty feta cheese, and dressed in a crave worthy mustardy dressing. Delicious, SO easy to make, and easily adapted to be both paleo and vegan!
Prep all ingredients for the salad and assemble in a large bowl. Set aside.
Combine salad dressing ingredients in a jar and shake to combine, or whisk together in a bowl.
Just before serving, toss salad with salad dressing until salad greens and all ingredients are evenly coated. Top with a few extra chopped almonds and feta if using.
Serve and enjoy!
Notes
The salad can be made 1 day ahead of time as long as the dressing is kept separate until you’re ready to toss and serve. To keep the nuts nice and crunchy, wait until just before serving to add to the salad.
The dressing can be made up to 3 days in advance. Bring to room temperature before using.
