sriracha

Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce

July 13, 2016 by Bethany 27 Comments

Need a little spice in your life? Make these healthy Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce! Baked instead of fried and paleo-friendly!

“This post is sponsored by Chosen Foods on behalf of Mambo Sprouts. As always, all opinions are my own. #ChosenFoods #SayHellotoHealth”

You know what gets me all giddy and happy? Knowing that the foods I’m eating are made by companies who care about the health of their consumers. High quality products that are made by real people for real people is my jam.

That’s why I’m really exciting to be partnering with Chosen Foods, a San Diego Based company taking a clean and simple approach to real food.

Chosen Foods aims to promote optimal health by making wholesome and healthy ingredients available to everyone. If you are a lover of clean-eating and cooking healthy, check out all their amazing products!

- Avocado oil mayo

- Avocado oil spray

- Coconut oil spray

- Chosen blend spray

- Olive oil spray

- Avocado oil

Chia seeds

I’ve been wanting to make a healthier version of fried pickles for a while now, but I knew I also needed to make a sauce to dip them in. Right when I received the avocado oil mayo, I knew it would be a perfect ingredient for the spicy sauce sauce.

I have been thinking about ways to make a creamy sauce without the use of regular mayo, but I became dumb-founded because there were no high-qulaity products that I could find.

Thankfully Chosen Foods avocado oil mayo is made with clean ingredients that nourish your body, unlike regular mayo. This avocado oil mayo tastes exactly like regular mayo, but heart healthy fats replace the saturated fat.

When you mix Chosen Foods mayo with a little bit of spice and everything nice, you got yourself the most perfect dip for these spicy fried pickles! No need to break out your fryer, these pickles are baked in the oven but are still crispy! #winning

Spicy Fried Pickles with Sriracha Mayo Dipping Sauce

These “fried” pickles are crispy without the grease, and flavorful without all the added fat! Baked instead of fried and dipped in a spicy sauce made with sriracha and avocado oil mayo, these pickles will become your new favorite appetizer! Also paleo, grain-free, gluten-free and dairy-free!

Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 16 pickles

Ingredients

16 pickle slices
1 cup almond flour
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. red pepper flakes
2 egg whites beaten
1 Tbsp. sriracha
Spicy Mayo:
1/2 cup Choosen Foods Avocado Oil Mayo
1 Tbsp. sriracha
1 Tbsp. coconut aminos
1 Tbsp. lemon juice

Instructions

Preheat oven to 450 degrees.
Place almond flour and all spices in a shallow bowl. Mix well.
Place egg whites in a separate shallow bowl and mix with sriracha.
Dip pickle slices in egg whites, then coat in almond flour mixture on both sides. Place on a cooking sheet lined with parchment paper.
Bake for 20 minutes. Turn heat onto broil and place pickles back in the oven for 5 minutes. Flip to other side and place in oven for another 3 minutes, or until outsides are crispy.
To make sauce, combine all ingredients in a bowl.
Serve pickles with dipping sauce.
Enjoy!

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Questions of the Day!

Have you ever used avocado oil or mayo?

What’s your favorite appetizer?

7 Ingredient Spicy Mango Avocado Paleo Crab Cakes { Whole 30 Friendly}

June 4, 2016 by Bethany 26 Comments

These Spicy Mango Avocado Paleo Crab Cakes are a unique take on the Maryland classic. They are a delicious, healthy and easy-to-make meal bursting with flavor.

Oh heyyyyyy sriracha, mango and avocado. If you saw our last recipe, you would probably be able to tell that we are pretty obsessed with that combo right now. Except this time it’s crab cakes!

Summer is my favorite season for numerous reasons. The weather is great, I can go to the beach, workout outside without freezing to death, watermelon season (DUH), grilling season, and most importantly, fresh seafood.

I’m super blessed to be able to go to the beach every weekend, so fresh seafood is always in my reach. From scallops to salmon to crab, I can get it all. But being in Maryland, crab is usually my top choice at every restaurant I go to.

If you don’t know anything about the state of Maryland, just know that their crab cakes are ridiculously amazing. I mean, full of huge meaty lumps and almost no fillers, just the way I like ’em.

I made the mistake once of getting a crab cake from a restaurant in a different state, and I was scarred for life. Once you get a Maryland carb cake, you can’t get a non-Maryland crab cake, TRUST ME.

But sometimes, I can’t wait until the weekend to eat a crab cake. So what do I do? Go to the closest restaurant in PA and get one? Nope. I gotta make my own.

All the recipes I found online include tons of mayo, butter and stuff that I don’t like to use. Thankfully, GoAvo came to the rescue! GoAvo sent samples of their avocado spread that mimics mayo but without all the preservatives and only 25 calories per serving, and I’m hooked!

Each flavor is made of 85% avocado (combined with the grapeseed oil, white wine vinegar and lemon juice)and has a perfect creamy texture that goes well in any dish that calls for mayo. You can check out my Salmon recipe I made here.

For these crab cakes I used the Spicy Chipotle flavor because I was craving a spicy combo to go with the mango.

This combo of flavors creates a sweet and spicy taste that tickles my tongue and leaves me wanting more than one crab cake (more like three) at a time.

Spicy Mango Avocado Paleo Crab Cakes

Top with sliced avocado and drizzle some sriracha and you got yourself a delicious crab cake thats almost as good as a Maryland crab cake, almost. But no Maryland crab cake can say that it’s gluten-free, grain-free, paleo and whole-30 friendly!