Category Archives: sides

Cilantro Lime Rice

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Cilantro lime rice is an essential component of any burrito bowl—it has a wonderfully soft texture and a zesty lime flavor that is enhanced by the bits of chopped cilantro and sprinkled with salt crystals. I tried to make a copycat recipe of Chipotle’s cilantro-lime rice, but it never tasted quite the same until this recipe happened. Even though it’s a pretty simple recipe, the quality of the few ingredients and the amounts of each will make all the difference. It has the perfect balance of flavors and textures; it is super simple!

Fluffy rice is the key to making it delicious, and the key to fluffy rice is cooking it with enough water, but not too much. Also, letting it sit covered for ten minutes after cooking helps it to absorb the moisture to increase its light and fluffy quality. Any rice could work, but white jasmine rice is the best in this recipe. It’s light, fragrant, and a perfect base to absorb all of the flavorful ingredients. Fresh lime and lemon juice and fresh cilantro add a vibrant and flavorful touch. It is a tasty side dish and an essential base to burrito bowls and taco bowls.

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Cilantro Lime Rice
  1. 1 cup white jasmine rice
  2. 2 cups water
  3. Juice from 1 lime
  4. 1 tbsp. lemon juice
  5. 1 tbsp. oil of choice
  6. 1/4 cup fresh cilantro leaves, sliced
  7. 1/4 tsp. himalayan salt crystals or kosher salt
  1. Start by rinsing the rice and boiling the water, then add the rice to the boiling water and cook on low for 10-15 minutes. Once rice has cooked, cover it with a lid and let sit for 10 minutes. Meanwhile, chop the cilantro and prepare the other ingredients and add them all to a bowl. Add the rice to the bowl with the other ingredients and mix everything together. Serve fresh and enjoy!
Simple Sweets & Treats

Crispy Salt & Pepper Potato Wedges

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Crispy and buttery on the outside, soft and fluffy on the inside–the equation for a perfect potato wedge. These potato fries are transformed from whole potatoes into buttery and soft fleshed potato wedges with a crisp outer skin infused with seasonings. They are soft on the inside, yet crispy on the outside, and are coated with a buttery-herb mixture that is infused with garlic and seasoned with pepper and pink salt. Just one bite into the savory potato wedges and their herb-infused crispy outside and soft inside will win over your tastebuds! They’re so flavorful that they are even good without ketchup. As a bonus, they are free of dairy, hydrogenated oils, and preservatives–they’re simply made from the potato in its natural form and drizzled with oil and spices as the natural taste of the potatoes is better preserved by being baked in the oven instead of fried.

With a little bit of prep, crispy salt & pepper potato wedges can be created simply and quickly. There is an easy method for turning them into delicious and crispy wedges–all it requires is a little washing, slicing, and coating the potatoes with oil and the seasoning mixture. In order to coat each surface of the crispy potato wedges with savory flavor,  it is helpful to whisk the seasonings together into a powder ahead of time in order to easily coat the potatoes for maximum flavor.


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Crispy Salt & Pepper Potato Wedges
  1. 4 pounds of gold potatoes
  2. 2 tbsp. oil
  3. 1 tbsp. balsamic vinegar
  1. 1/4 tsp. unrefined salt
  2. generous sprinkles of cracked pepper or about 1/4 tsp. of fine pepper
  3. 1 tsp. parsley
  4. 1 tsp. oregano
  5. 1 tbsp. organic sugar
  1. Wash and slice potatoes into wedges. Place them into a mixing bowl and set aside. Assemble powder ingredients by mixing them in a cup, then preheat the oven to 400 degrees. Coat the potatoes with the oil, vinegar, and the powder then mix everything together. Line the potatoes on two trays with parchment paper, and bake them for 45 minutes or until potatoes are soft on the inside and crispy on the edges. Sprinkle with additional seasonings, S&P, and enjoy!
Simple Sweets & Treats

Dill & Chive Potatoes

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Roasted potatoes are definitely delicious–especially mini potatoes, which are so creamy and tender. This particular recipe for mini roasted potatoes is based on the traditional Swedish potato recipe that prepares fresh simple potatoes with a sprinkle of fresh herbs such as dill, minced garlic, salt & pepper, and a drizzle oil. This preserves the rich and savory flavor from the fresh potatoes alone. These dill & chive potatoes are roasted along with garlic, chives, and shallots until the potatoes have reached a creamy softness; it’s a simple recipe that requires a bit of prep before and then letting them absorb the spices and roast in the oven until tender. Simply wash and slice the potatoes how you would like and then coat them with seasonings. These are tasty little tubers, especially when dipped in this garlic butter or whipped guacamole.

In addition to being super buttery and delicious, potatoes are high in fiber, protein, iron, magnesium, potassium, and vitamins C and B-6. They’re also a great way to get in trace minerals like zinc, phosphorus, and folate. Basically, potatoes are full of nutritious elements that the body craves. It’s a good thing they are such a satisfying complex carbohydrate. So start eating and growing potatoes! They’re a great source of food that many ancient civilizations have thrived on for years. 

Now moving on to the recipe!

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Garlic & Chive Potato Fries
  1. 1.5 LBS potatoes
  2. 3 cloves chopped garlic
  3. 1/4 cup diced chives
  4. 1 tbsp. dried parsley
  5. 6 sprigs of fresh dill or 1 tbsp. dried dill
  6. 2 tbsp. oil
  1. 1 tbsp. unrefined sugar
  2. 1/4 tsp. unrefined salt
  3. 1/4 tsp. black pepper
  4. 1/4 tsp. garlic powder
  1. Method #1
  2. Wash and chop the potatoes lengthwise then cut the halves until they are strips or wedges. Set the chopped potatoes in a large bowl of ice water to soak for about 30 minutes. Next add the seasoning ingredients to a cup and whisk with a fork. Drain the ice bowl and transfer potatoes to a steamer or pot of boiling water and steam/boil for 10 to 15 minutes. Transfer back to the bowl and add the powder, oil, garlic, and chives. Mix around and add oil to evenly coat the potatoes. Transfer onto a baking tray lined with parchment paper so that potatoes are layered evenly. Bake for 20 minutes (or until crispy) at 375 degrees. Sprinkle with additional salt & pepper and extra herbs and oil.
  3. Method #2
  4. Wash and chop the potatoes lengthwise, then cut the halves. Transfer sliced potatoes to a large bowl. Add the seasonings, oil, garlic, and herbs, then evenly coat the potatoes. Transfer potatoes onto a baking tray lined with parchment paper. Bake in an oven heated to 375 degrees for 30 to 45 minutes or until golden and crispy. Sprinkle with additional salt & pepper and extra herbs and oil.
Simple Sweets & Treats

Whipped Guacamole

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The three secrets to an amazing guacamole are ripeness of the avocados, flavor enhancers, and arm power. Nothing beats good old-fashioned arm power for a super creamy, whipped texture. (You can also use a food processor for this, but mashing avos into cream is half the fun!) This whipped guacamole is so incredibly smooth and creamy. Its buttery consistency adds an amazing texture to the Fiesta Taco Bowl. Anything this guac goes on, it coats it in thick and creamy goodness that takes any meal to a whole new level.

Besides the amazing texture, its flavor is garlicky without being overpowering because the creaminess of the avocado softens the spice. The lemon/lime juice and fine-grain salt work well together to bring out the rich flavor and savory quality of the avocados. I just can’t get enough of this guac and put it on just about everything. You must make this and try it on salads, rice, noodles, veggies, chips — it is the perfect topping for so many foods! It’s a dressing, dip, and sauce all in one!

In order for guacamole to have this whipped consistency, the avocados need to be quite soft, but not rotten or mushy. There is a perfect in- between stage of ripeness when the avocado is at its very best. The ripening stages look a lot like this. ;) It takes awhile to get it right. I’m still learning and I’ve been at it awhile! One tip that helps is to remove the little button on the end of the avo where the stem would’ve been attached. If it’s green, this = unripe, grey or brown = overripe, and yellow should be perfectly ripe!

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Whipped Guacamole
  1. 3 ripe avocados
  2. Juice from 1/2 of a lime
  3. 1/4 tsp. granulated unrefined salt
  4. 3 garlic cloves, minced
  5. dash of black pepper
  6. optional: diced spicy pepper and 1/4 cup shredded cilantro
  1. Halve the avocados and remove each pit, then transfer to a bowl. Add the salt and lime juice and mash with a fork and a spoon. Add the remaining ingredients and mash thoroughly until the guacamole becomes very smooth with no chunks remaining. Enjoy this fantastic whipped guacamole!
Simple Sweets & Treats

Cilantro-Lime Corn Salsa

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An amazing addition to taco salads that I’ve often overlooked is corn. Corn that is fresh, tender, and accented by light and spicy flavors. This cilantro-lime corn salsa combines sweet and creamy bites of corn with a squeeze of lime juice, diced red onion, and cilantro for zest. After marinating in this mixture, the corn fully absorbs the flavorful ingredients. It is a simple yet delicious topping that adds such a buttery and sweet element to tacos and taco salads that each bite bursts with a fresh and flavorful taste–and it couldn’t be easier to make with just a few fresh summer ingredients.

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Cilantro Lime Corn Salsa
  1. 4 cups fresh or frozen white corn
  2. Juice of 1 lime
  3. 1/2 cup shredded fresh cilantro or 1/4 cup dried
  4. Diced onion to taste (I used 1 small onion) or 2 to 3 cloves minced garlic
  5. pinch of unrefined salt and black pepper to taste
  6. optional diced jalapeno
  1. If using frozen corn, steam or boil it for about ten minutes while prepping the other ingredients. Add the corn to a medium-sized bowl and toss with diced onion, salt & pepper and let cool. Now add the cilantro and lime juice and mix thoroughly. Enjoy with tacos, taco salads, and tortilla chips!
Simple Sweets & Treats