side dishes

Asian Cucumber Salad

Servings 6-8


·      4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)

·      ¼ cup of finely sliced red onion

·      ¼ cup of fined diced red pepper

·      ¼ cup of rice wine vinegar

·      1 teaspoon of honey

·      1 teaspoon of sesame seeds

·      ½ teaspoon toasted sesame oil

·      ¼ teaspoon of red pepper flakes

·      ½ teaspoon of sea salt


Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.

In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt.

Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

Recipe credit: Joyful Healthy Eats

Sweet Potatoe Chips


·      1 1/2 pounds sweet potatoes

·      1/3 cup olive oil or coconut oil

·      sea salt


Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.

Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.

Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.

Sprinkle the chips lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store.

If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.

Recipe credit: A Spicy Perspective