Buffalo Chicken Sweet Potato Skins - PaleOMG

Serves: 3-6

Ingredients

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced (I used a rotisserie chicken and chopped it up)
• ¼ small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank’s Hot Sauce) – depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese (I used Kerrygold cheese- again this is optional)
• 1 avocado
• ½ lime, juiced
• ½ lemon, juiced
• ½ teaspoon cumin
• salt, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with bacon fat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

Sweet Potato Lasagna - Fast Paleo

• 2 sweet potatoes, sliced ¼” thick lengthwise
• 4 zucchini, sliced ¼” lengthwise
• 1 ½ lbs grass fed ground beef
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup tomato purée
• 2 tbsp coconut oil or extra virgin olive oil + extra for brushing
• 1 tbsp dried oregano OR fresh, chopped
• Pinch of sea salt; Pinch of fresh cracked pepper
• 1 tsp garlic powder (optional)

Cooking Steps

For the parsnip layer:
1 lb parsnips, peeled & sliced
1 tbsp coconut oil or extra virgin olive oil
1 clove garlic, minced
½ cup pecorino romano (optional)
1 cup coconut milk
Pinch of sea salt
Dash of paprika
1. Boil parsnips until soft & ready to mash – approx. 30 minutes
2. Heat the coconut/olive oil & sauté the garlic over medium-low heat
3. Add the onions and sauté slowly for approx. 10 minutes
4. Brown the ground beef 15 minutes & drain excess fat (if any)
5. Add the tomato purée & cook another 15 minutes
6. Season with salt, pepper, oregano
7. Preheat oven to 375F
8. Brush the bottom of a large (9 x 13) baking dish with some coconut or olive oil
9. Arrange a dense/overlapping layer of potato slices
10. Brush with more oil & lightly season with salt, pepper & garlic (optional)
12. Add the ground beef mixture and spread over the potatoes
13. Brush the zucchini slices with coconut/olive oil & arrange over ground beef
14. Season the zucchini lightly with salt, pepper & garlic (optional)
15. Drain the parsnips & heat the coconut/olive oil
16. Sauté the garlic for a few minutes on medium low heat & add the parsnips
17. Add the coconut milk, salt & pepper & mash (or use an immersion blender to purée
18. If you are using the pecorino – add it now & combine well
19. Layer the parsnip purée over the lasagna & season with paprika
20. Bake for 45 minutes until bubbly – you can finish with a 5 minute broil

Sweet Potato Pizza - River North Paleo Girl

Ingredients

• 4 medium sweet potatoes
• 1 lb sausage
• 1 onion, thinly sliced
• 2-3 orange bell peppers, sliced
• any pizza toppings you like will work

For the Sauce

• 2 cups tomato sauce
• 2 tablespoons olive oil
• 1 tablespoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• salt and pepper to taste

Method

Preheat oven to400ºF.

Prick and place your sweet potatoes on a baking sheet. Let them roast until their insides are soft, about 30-40 minutes.
While the potatoes are roasting, mix together the sauce ingredients in a small bowl. Taste and adjust to your preferences, then set aside.
In a large saute pan, crumble and brown the sausage. Remove the meat from the pan, reserving the rendered fat.
Toss in the peppers and onions. Let them cook until the peppers and onions are soft.
Once the potatoes are done, slice them in half (lengthwise) and arrange the halves nicely on the baking sheet. Smash and loosen the sweets' insides with a fork.
Ladle a few spoonfuls of sauce on top of the sweet potato, followed by the pepper/onion saute, and sausage.
Put the baking sheet back in the oven for a couple minutes, to re-warm everything.

Sweet Potato Hash - Faithful Provisions

Ingredients

• 3 medium sweet potatoes with skin on, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ¼ cup to ½ cup vegetable broth (optional)
• 1 tablespoon coconut oil (or bacon grease, or your preference)
• ¼ cup crispy bacon crumbles (optional)
• Salt and pepper to taste

Instructions

1. With skillet on medium heat, put oil, onions, and potatoes in first.
2. Cook until these get caramelized and a little soft. Then add the garlic. (Since the potatoes will take longer to cook through, I wait until later to add the garlic so it won’t burn.)
3. Once sweet potatoes start getting soft (test doneness with a fork) then add some flavor with salt, pepper, and if you like, red pepper flakes. (If I'm serving the kids, I use red pepper sparingly.)
4. Deglaze the pan with a little vegetable broth or water.
5. Top with bacon crumbles (optional).

Sweet Potato Chips Snack - Michele Summers

For a yummy snack or side dish: Sweet Potato Chips

Take a large sweet potato and peel it. Then use the same vegetable peeler and make thin strips. Toss in olive oil, salt, and a little bit of cayenne pepper. Lay strips without overlapping on a parchment paper lined pan. Bake at 350 for 20 min until crisp but not burnt.

MOW - 8.20.12

Meal of the Week - 8.20.12

Sweet Potato and Sage Chicken

Sweet Potato and Sage Chicken - Fast Paleo

Ingredient

• 1 Large Sweet Potato, baked
• 1 Egg
• 1/2 teaspoon Salt
• 1 teaspoon Fresh Chopped Sage
• 1 Tablespoon Coconut Flour
• 2 Chicken Breasts

Instructions
In a medium mixing bowl, beat the egg with the salt and sage.
Cut your baked sweet potato in half and scoop out the soft insides into the bowl with the egg mixture.
Use a fork to beat the sweet potato into the egg mixture. Add the coconut flour and mix well.
Cut the chicken breasts into halves or thirds, depending on size. Pat dry.
Place chicken breast pieces in a 9×13 baking dish.
Spread the sweet potato mixture evenly over the top and sides of the chicken pieces.
Bake at 400F for 30 minutes, then broil for 2 minutes to add color.

MOW - 5.29.12

Meal of the Week - 5.29.12

Sweet Potato, Bacon and Egg Salad


Cantaloupe and Avocado Salad with Honey Lime Dressing

Sweet Potato, Bacon, Egg Salad - Paleo Plan

Ingredients

• 1 small to medium sweet potato, diced
• 2 eggs
• 8 slices of bacon, diced
• 1 Tbs coconut oil
• 4 Tbs dill, finely chopped
• 2 Tbs mayonnaise
• 2 Tbs lemon juice

Instructions

1. Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling.
2. Remove from heat and let sit, covered, for 13 minutes.
3. Immediately rinse in cold water, peel eggs, dice and set aside.
4. Meanwhile, dice sweet potato.
5. Heat skillet over medium-high.  When hot, add bacon and cook for 5 minutes.  Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked.
6. In a small bowl, mix dill, mayonnaise and lemon juice.
7. Add eggs, sweet potato and bacon, and mix.  Serve warm or cold.

MOW - 4.30.12

4.30.12 - Meal of the Week

Sunshine Chicken

Roasted Carrot and Sweet Potatoes


Mandarin Orange and Avocado Salad

Roasted Carrots and Sweet Potatoes

Preheat oven to 400 degrees.

*4 bunches of small to medium sized carrots and2 sweet potatoes

*1 Tbsp cocunut oil (or olive oil)

*Salt and pepper

Trim, wash and peel the carrots and potatoes.  Cut up into 1 – 2 inch pieces.  Add to glass dish and pour heated oil (to room temperature so it is liquid) over veggies and toss.  Bake for 30 – 45 minutes or until easily pierced with a fork.

MOW - 4.16.12

MOW - 4.16.12

Turkey Slider with Guacamole

Sweet Potato Fries

Baked Sweet Potato Fries Recipe - Gluten Free Goddess

We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat and oil. But don't worry. These fries are still tender-crispy and delicious. Lining your cookie sheet with parchment paper helps the fries get crisper.

Ingredients:

1 sweet potato per person

Light olive oil or organic canola oil, as needed

Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon*

For serving:

Sea salt

Champagne or rice vinegar

Instructions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil or organic Canola oil; stirring lightly to coat.

Generously season them. *My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little less of hot red pepper and cinnamon.

Throw them on to the parchment lined baking sheet. Spread evenly- one layer single layer is best.

Bake in the upper portion of your oven for about 20 to 25 minutes- until they are tender and sizzling and crispy brown at the edges. (Your oven times may vary from mine.)

Season with sea salt. (Add salt after they roast, to keep them from getting soggy.)

Serve with champagne vinegar at the table or scarf them down plain. They're tasty on their own.

Tri-Tip Roast and Sweet Potato Salad - Everyday Paleo

Tri-Tip Roast

1 (3 lb) tri-tip roast

1 onion, thinly sliced

3-4 garlic cloves, minced

¼ cup apple cider vinegar

1 tablespoon honey

1/4 cup coconut milk

Sea salt and black pepper to taste

Coconut oil

1. Season the roast generously with salt and pepper on both sides.

2. Heat a spoonful of coconut oil in a large skillet over medium high heat.  When the pan is nice and hot, place the roast in the hot oil and sear on all sides until browned all over.

3. Place the seared roast into a crockpot and pour the vinegar over the roast.

4. Drizzle the top of the roast with the honey, sprinkle with the minced garlic, and top with the sliced onions.

5. Cover and cook on high for 6-7 hours or until the meat is tender and shreds easily.

6. Remove the roast from the slow cooker and use a fork to shred the meat.  Using a slotted spoon, remove the onions from the juices in the slow cooker and spread evenly over the top of the shredded roast.

7. Pour the juices from the slow cooker into a medium saute pan over medium heat and bring to a simmer.

8. Add the coconut milk to the pan and whisk together.  Bring back to a simmer and reduce the liquid down by half, whisking occasionally.

9. Pour the sauce over the roast and the onions and serve!

Sweet Potato and Egg Salad

2 small sweet potatoes, peeled and cut into small 1/2″ pieces

2 tablespoons coconut oil

5 hardboiled eggs, peeled and diced

1 cup leftover diced ham

2 tablespoons diced chives

2 tablespoons home made mayo

Sea salt and black pepper to taste

1. In a large skillet, heat the coconut oil over medium heat.  Once the oil is hot, add the cut up sweet potatoes and saute until the the potatoes are browned and fork tender.  Remove from heat and set aside.

2. In a large mixing bowl add the diced eggs, ham, and chives.

3.  Add the cooked sweet potatoes, mayo, salt and pepper and mix well.

MOW - 3.25.12

Meal of the week - 3.25.12

Spicy Sweet Potato and Quinoa Salad

Honey Lime Chicken

Spicy Sweet Potato and Quinoa Salad

Ingredients:

• 1 cup quinoa, uncooked
• 2 cups vegetable broth or water
• 1 sweet potato, baked and diced
• 1 red bell pepper, diced
• 2 tbsp Coconut oil
• 1/4 tsp cayenne pepper
• 2 tbsp lemon juice
• salt and pepper to taste

Preparation:

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.

MOW - 3.11.12

MEAL OF THE WEEK - 3.11.12

This is one of my favorites.   SOOOOO Yummy.  (it does not look it, but there is plenty of protein and it is very filling)


Warm Spinach Salad
Apple Quinoa 
This is a great dessert but the leftovers make an awesome breakfast 

Southwestern Frittata - Everyday Paleo

Ingredients

• 1tablespoon coconut oil
• 1/4 cup yellow onion, finely diced
• 1 small jalapeno, seeds removed and minced
• 2 garlic cloves, minced
• 1 cup sweet potato, peeled and grated
• 1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)
• 1 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)
• 12 eggs
• Sea Salt to taste

Preheat oven to 350. In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Sweet Potato Brownies - PaleOMG

Prep time: 35 mins

Cook time: 30 mins

Total time: 1 hour 5 mins

Serves: 5-8

Ingredients

• 1 sweet potato
• 3 eggs, whisked
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1/3 cup raw honey
• 1/2 cup Enjoy Life Chocolate Chips
• 3 tablespoons Coconut Flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

Instructions

1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
5. Mix well to incorporate all that goodness.
6. Pour into an 8×8 glass baking dish
7. Bake for 30-35 minutes.
8. Let rest to cool a bit.
9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

Puerto Rican Beef

Ingredients

·        1 lb grass fed ground beef

·        1 bunch kale chopped

·        1 white onion sliced

·        1/2 of a green, red, and yellow bell pepper sliced

·        1/2 cup pimento stuffed green olives

·        3 tbsp olive oil

·        1/2 tbsp ground cumin

·        1 tsp ground coriander

·        1/2 tbsp turmeric powder

·        1 tbsp dried oregano

·        Pinch of saffron threads (optional)

·        Sea salt and black pepper to taste

·        3 sweet potatoes

·        1 ripe avocado

Instructions
In a large skillet brown the ground beef.  Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender.  Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes.  Serve over mashed sweet potatoes with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.