Sides

December 8, 2022 by

Baked sweet potato fries make a delicious side for whatever you’re serving.

Crispy Baked Sweet Potato Fries

Add to Collection

3.75 from 4 votes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings2

Ingredients

1 sweet potato large
1 Tbsp potato starch divided in half
1/2 tsp unrefined salt (real, pink, or Celtic salt) divided in half
1 Tbsp extra-virgin olive oil divided in half

Spice Mix (Optional)

¼ tsp garlic powder
¼ tsp black pepper
¼ tsp cayenne powder
¼ tsp cinnamon
¼ tsp paprika

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper.
Cut the sweet potatoes into shoestring fries, about 3 inches long and ¼″ wide. Put half of the fries on one pan and the other half on the other.
Sprinkle the sweet potato fries with the potato starch (use 1 1/2 teaspoons per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 ½ teaspoons per pan) and add the salt (1/4 teaspoon per pan). Toss until the fries are lightly and evenly coated in oil, and no powdery spots remain.
Spread the fries out evenly in a single layer, with space in between each so they crisp up. If you overcrowd the trays, they will become soggy. Bake for 20 minutes, then using a spatula, flip the fries and cook for another 10-15 minutes, or until crisp.
If desired, toss the baked fries with additional spices. Serve warm!

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

June 20, 2022 by

These gluten-free Rosemary Olive Muffins are next level delicious and then dipped into the rosemary olive oil is just heaven.

They are so easy to make: they take less than 10 minutes of prep and just 25 minutes to bake. Sun-dried tomatoes, olives, and fresh rosemary are folded into an almond flour bread mix. Pour into a lined muffin tin, and voila. The taste will transport you to the shores of Italy.

https://mariamarlowe.com/wp-content/uploads/2022/06/Mediterranean-Muffins-Maria-Marlowe-6-345x480.jpg

https://mariamarlowe.com/wp-content/uploads/2022/06/Mediterranean-Muffins-Maria-Marlowe-8-260x325.jpg

Rosemary Olive Muffins

Add to Collection

3.59 from 17 votes

Prep Time 7 minutes

Cook Time 25 minutes

Total Time 32 minutes

Ingredients

Rosemary Olive Muffins

2 eggs, organic, pasture-raised
1/2 cup water
2 Tbsp extra virgin olive oil
1 box Simple Mills Artisan Bread Mix
3 Tbsp apple cider vinegar
3 Tbsp kalamata olives chopped
3 Tbsp green olives, pitted chopped
3 Tbsp sundried tomatoes chopped
1 sprig fresh rosemary leaves only, chopped finely so you get 1 Tbsp
flaky sea salt (optional)

Rosemary Olive Dip

3 Tbsp extra virgin olive oil
2 tsp fresh rosemary chopped

Instructions

Preheat the oven to 350 F.
In a large bowl, whisk eggs, water and oil. Then stir in the bread mix. Next, add the vinegar, olives, sun dried tomatoes, and rosemary. Combine well.
Line a muffin tin with liners or lightly grease them with oil. Divide the batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired.
Bake for 25 minutes.
Meanwhile, combine the olive oil and rosemary in a small bowl to make a dip for the muffins.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

March 14, 2022 by

Switch up your pasta sauce with this vibrant creamy Carrot Turmeric Sauce instead. It’s packed with anti-inflammatory ingredients, and brings a pop of color to your dinner table. Skip the cashews and black pepper to make it AIP-compliant.

Carrot Turmeric Pasta Sauce

Add to Collection

3.15 from 7 votes

Prep Time 10 minutes

Cook Time 10 minutes

Servings4

Ingredients

Pasta

1 box gluten-free pasta such as chickpea pasta

Pasta Sauce

1 Tbsp extra-virgin olive oil
1/2 cup red onion diced
2 Tbsp garlic chopped
1/2 tsp turmeric powder
3 cups carrot peeled and sliced thin
1/4 cup cashews (raw) raw, or substitute hemp seeds
2 cups vegetable broth (low or no sodium) or water
1/2 tsp black pepper
1/2 tsp unrefined salt (real, pink, or Celtic salt) pink or celtic
2 tsp apple cider vinegar

Toppings (Optional)

Instructions

Boil a pot of water for the pasta and cook according to directions. Drain and set aside.
Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender.
Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).
Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

January 28, 2022 by

This fluffy peanut butter bread delivers a whopping 6 grams of protein a slice. It’s quick and easy to make with just 7 simple ingredients.

[Read more…] about Protein Peanut Butter Bread (Gluten-Free & Flourless)

January 18, 2022 by

Deviled potatoes are a fun and tasty alternative to deviled eggs. They also happen to be vegan, so if you’re looking for a vegan deviled eggs recipe, this is it. [Read more…] about Deviled Potatoes (Vegan Deviled Eggs)

September 25, 2021 by

Spoon this tasty Pumpkin Seed Pesto over pasta, roasted or steamed veggies, zucchini noodles, seafood, or anywhere you want fresh flavor.

Vegan Pesto

Pesto is typically made with pine nuts, however, they’re sometimes hard to find and expensive. So, toasted pumpkin seeds make an excellent alternative. Pesto also typically uses cheese, but this pesto is completely dairy-free and vegan. All you need is a good pinch of pink salt instead.

Pumpkin Seed Pesto Ingredient Benefits

Pumpkin Seeds: Pumpkin seeds provide a variety of minerals. Just one ounce provides 14% DV of zinc, 23% DV of iron, and 37% DV of magnesium. (1) Zinc supports our immune system and clear skin, iron helps with energy and hair growth, while magnesium fights depression and PMS, reduces insulin resistance, and helps our body better deal with stress. Pumpkin seeds also contain antioxidants like carotenoids and vitamin E. Antioxidants reduce inflammation and protect your cells from harmful free radicals.
Olive Oil: Olive oil is the most studied oil, and has the most documented health benefits. It provides antioxidant and anti-inflammatory benefits and supports heart and brain health. Unlike vegetable oils, olive oil won’t break you out.
Lemon Juice: Lemon juice adds a touch of tart flavor and a boost of Vitamin C and antioxidants. Vitamin C supports a healthy immune system and collagen production.
Pink Salt: Unrefined salt, like pink salt, adds a delicious salty flavor, with less sodium and dozens of more trace minerals. It tastes very salty, so you can use less than you normally would table salt.

I made this Pumpkin Seed Pesto on an episode of The Doctors on CBS. We did a whole segment on the health benefits of seeds and why you should be eating more of them.

Pumpkin Seed Pesto

Pumpkin Seed Pesto

Add to Collection

3.34 from 15 votes

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings4

Ingredients

½ cup pumpkin seeds
2 cloves garlic
1 cup flat-leaf parsley minced, (or sub basil)
1/2 lemon juice only (yield 2 Tbsp juice)
1/4 tsp unrefined salt (real, pink, or Celtic salt) or more to taste
½ cup extra virgin olive oil

Instructions

First, toast the pumpkin seeds on your stovetop. Heat a pan over medium heat, add the pumpkin seeds (no oil needed). Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
Add the pumpkin seeds, 2 cloves garlic, 1 cup parsley leaves, 2 Tbsp fresh squeezed lemon juice, and a pinch of salt to a food processor or blender.
Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Pumpkin Seed Pesto Serving Ideas

Perfect on top of your favorite gluten-free-pasta
Spoon over roasted or steamed vegetables like this Roasted Broccoli or Roasted Cauliflower
Serve on top of seafood, such as Lemon Pepper Salmon or Lemon Pepper Cod
Use as a salad dressing
Use as a marinade