Painted Fork

Painted Fork is a paleo and clean-eating food blog that is all about getting creative in the kitchen.

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Category: LIFESTYLE

Photos: Chimney Rock State Park, NC

We recently visited Chimney Rock State Park in Bat Cave, North Carolina and I wanted to share an iPhone photo gallery. Enjoy! Chimney Rock is named after a rock that, you guessed it, looks like a big ol’ chimney. The park grounds around it are pretty amazing, and definitely warrant a return trip to explore…

Photos: Bearwallow Mountain Hike Near Asheville, NC

Hi friends! I posted a while back that we moved from Minneapolis to Asheville in the fall. Since moving, we have fully embraced our new home and are LOVING it. Eric is giddy about how good the riding is here (he’s a cyclist for those of you who don’t know him) and I love having…

Moody Photography: 101

Painted Fork blog gives simple tutorial for moody food photography for beginners.

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Painted Fork is a blog about being creative in the kitchen and eating healthy made easy. Most of what is posted on here is gluten-free, paleo-ish, and sometimes vegan. Learn more here.

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🍳 If you’re not familiar with #shakshuka, prepare to have your mind (and tastebuds) blown. This dish, pronounced shack-shoe-kuh, basically consists of eggs poached in a spicy tomato sauce and believe me, it’s reeeeeally good. It’s also super easy to make but looks impressive, so be sure to bookmark this for the next time you have friends or family over for #breakfast. . This recipe is naturally #paleo, #vegetarian and #glutenfree friendly BUT I served mine with some toasted crusty bread and goat cheese because I’m a lush. 😇 Enjoy! . Recipe is on the blog (link in my bio).

New post! I’m rounding up of some of my all-time favorite summertime treats that are healthy, no-bake, and naturally gluten-free, vegan, and/or paleo. Some of the treats featured include this easy peasy blueberry lemon poppyseed sorbet, no-bake paleo cookie dough, and no-bake granola bars. Link in my bio. Enjoy! (and stay cool, phew 🏖) . . #paintedfork #summer #nobake #paleo #glutenfree #vegan #nondairy #healthy #cleaneating #828isgreat #asheville #ontheblog

New recipe day! It’s been a long time (like years) since I’ve posted a new recipe for homemade energy bars but that doesn’t mean I haven’t been making them! Here’s a current fav made with just three simple ingredients: Cherry Almond Energy Bars. Recipe down below and on the blog. . . Ingredients: 2 cups dates (pitted) 1 cups dried bing cherries 1 cups dry roasted unsalted almonds . Directions: Place everything in a food processor and pulse until almonds and dried fruit have formed a meal and can be easily squeezed into a lil’ ball. If it’s too dry/crumbly, add a few more cherries and pulse. Pour mixture out onto a piece of parchment paper and fold paper to cover the top. Roll the “dough” out in a flat rectangle with your hands or a rolling pin. Slice into desired sizes — I was able to cut into about 12 1″x1″ squares. Enjoy!

If you’re going #camping soon, I highly recommend prepping ingredients to make this sausage and veggie skillet! You. Will. Love. It. . Simply chop and do a lil pre-cooking of the veggies and polish sausage in advance and pack in a gallon sized baggy with all the herbs and spices. Finish cooking in a cast iron skillet over the fire or camp stove. Thank me later! . . Ingredients: 1 lb. polish kielbasa sausage, sliced into 1″ pieces 1/2 cup red onion, chopped 1 cup sweet potato, sliced (butternut squash also works well in this one!) 1/2 cup fresh brussels sprouts, sliced 1 clove garlic, diced 1 tablespoon dried/fresh rosemary 1/4 teaspoon crushed red pepper flakes sea salt & black pepper to taste Camping method: 1. Add about 1 tablespoon coconut oil to skillet and heat over medium. Add all ingredients and cover with lid. 2. Stirring occasionally, cook until veggies are slightly tender and sausage is lightly browned. 3. Allow to cool and transfer to large baggy or container. Pack in your cooler until ready to finish cooking in a oiled cast iron over the fire or camp stove. Enjoy!

We recently visited #ChimneyRockStatePark and it was SO impressive! We went up to the chimney and were toast (it was hot af) so we didn’t stick around too long before going to get ice cream and take a dip in the river. We will def be going back to explore some of the hiking trails soon! I posted some iPhone pics on the blog if you want to see more. . . . . #paintedfork #chimneyrock #stateparks #westernnc #explorenc #avl #wnc #travelnc #publiclands #lakelure #natureiscool #iphonepics #ashevillenc #batcavenc #828isgreat #landofsky #blueridgemountains #acolorstory

Happy Friday! Here’s one of my all-time fav snacks — roasted chickpeas. My original recipe (on the blog) is prepped in the oven and coated in a spicy curry powder blend. Since it’s summer and turning the oven on sounds like actual torture, I’m gonna post a method for making these on the stovetop down below. The oven method is definitely the best for getting really crispy chickpeas like you can buy in the store, but the stovetop method is still 👌 but slightly more chewy. Enjoy! . . . Curry Roasted Chickpeas (stovetop) 1. Drain and pat dry 1 can of chickpeas - the drier the better! 2. Preheat large skillet over medium heat w 1-2 tbsp olive oil. 3. Sauté chickpeas until slightly browned and crispy, stirring occasionally. 4. Stir in 1/4 tsp paprika, 1/4 cayenne (optional), 1/2 tsp curry powder, pinch of sea salt and coat evenly. 5. Continue cooking for about 3 mins or until chickpeas have reached desired crispness. 6. Allow to cool slightly and enjoy as a snack or salad topping.

These Cranberry Orange Scones with Sweet Orange Glaze sound fancy but are actually really easy and taste AMAZING. Who doesn't love that tangy cran-orange flavor combo anyway? Recipe below 👍 . . Cranberry Orange Scone Ingredients: 1 1/3 cups almond flour 1/4 cup arrowroot or tapioca powder pinch of salt 2 teaspoons baking powder 1/2 cup dried cranberries (naturally sweetened or low-sugar) 1/4 cup coconut oil (melted) 2 tablespoons honey 2 teaspoons vanilla extract 1 egg . Sweet Orange Glaze Ingredients: (makes about 1/4 cup of glaze) 1 teaspoon vanilla extract 1 teaspoon honey 2 tablespoons coconut oil (melted) 2 tablespoons paleo-friendly powdered sugar (grind together coconut or maple sugar + arrowroot or tapioca powder) 2 tablespoons freshly grated orange zest . Directions: 1. Preheat oven to 350°F and line cast-iron skillet with parchment paper. 2. Combine scone ingredients (dry first, then add liquids) and mix until a somewhat firm dough ball forms. Turn out dough into lined baking pan and spread out evenly to about 1-inch thickness 3. Bake for 20-25 mins or until lightly golden around the edges and firm to the touch in the middle. Remove from the oven and allow to cool. 4. Prepare glaze by whisking together ingredients, set aside. If glaze cools and thickens before scones are cooled, you can simply pop in the microwave for just a few seconds til it becomes spreadable again. 5. Once scones are completely cooled, slice into desired portions and drizzle or paint glaze on top. These scones are plenty tasty without the glaze too if you’re not in the mood to be fancy. Enjoy!

The weekends obviously call for treats! Since it’s unofficially summer and avocados taste oh so much better (they totally do, right??) I’m thinking it’s time to whip up some of these Avocado Truffle Balls again! Just mash, melt, roll, and chill a few simple ingredients together and you’ve got yourself some creamy, vegan, chocolatey truffles ... ✋yes please! And yes, there are avocados in there. And yes, everyone will be blown away. Have a great weekend! . Recipe on the blog — link in bio.

Wasn’t kidding at all in my post yesterday... literally made this Lemon Tahini Buddha Bowl for dinner last night, lunch today, AND dinner tonight. I think I have a problem. 😅

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