My kids have had the last two days off from school which allows me more time to cook a decent breakfast. Yay! Today we had over medium eggs, sweet potato hash and turkey bacon.
Sweet Potato Hash:
-Large sweet potato, peeled and cubed
-1/2 cup of a diced yellow onion
-Coconut oil or Olive oil for cooking
-Salt and pepper
Wash, peel and cube your tator into about 1/2 inch size cubes. Next, throw your potato cubes into a microwave safe bowl and heat until soft, about 1 minute. While your spuds are in the micro, heat a skillet on medium heat and add about a tablespoon of coconut oil and toss in your diced onions. Cook the onions a few minutes until translucent and then add the sweet potatoes. Stir the spuds around to make sure they are fully coated in the oil so that they will get a nice crisp. You may need to add more oil later on if it looks like the potatoes are drying out. Add a dash of salt and pepper and cook until the sweet potatoes are crispy and golden.
This hash is a great recipe base for many other recipes. When I am cooking for myself and not my picky veggie eaters, I will sometimes add green and red bell peppers with mushrooms to make a Southwestern hash. You can also cook real bacon first and then crumble it up while the hash is cooking in the bacon grease. Cooking it that way is seriously amazing! Make sure you are using high quality ingredients and nitrate free bacon when you can. Serve these babies up with scrambled, fried or over easy eggs and you have a healthy and hearty breakfast. Enjoy!
I discovered this nifty little recipe a while back from Delighted Momma. It is great for a quick breakfast or if you are craving a little carb pick me up after dinner😉 The approximate carb count for this about 22 grams. I will admit I was a little afraid of this recipe at first. Could something thrown together that quick and cooked in the micro really taste good and actually LOOK like that? The answer is YES!
What you need:
- 3 tbs of almond meal
- 1 tbs of honey
- 2 tbs of unsweetened applesauce
- 1 egg
- 3 tbs of bluberries
- a dash of salt
- 1 tsp of vanilla
- 1/2 tsp of baking powder
Add all dry ingredients to a microwave safe bowl and then add the liquids. Mix everything up together and microwave for 1.5 to 2 minutes. I checked mine after 1 minute to see how things were looking and it took mine about 1.5 minutes but it probably depends how powerful your micro is. If you have an aversion to microwaving things (some do!) you can bake for about 15-20 minutes. Enjoy!
The weather is chilly and the season for comfort food is upon us! One of my favorite go to dishes this time of year is spaghetti squash with a meat sauce. This can easily be made with ground turkey, chicken or beef. If you are in a rush to get dinner on the table you can skip a few steps by buying a jar of ready made tomato sauce but it can be tricky finding one that does not have added sugars or other ingredients that are not Paleo friendly. There are a few good pre-made sauces out there, you just need to take extra caution when looking over the ingredient lists.
Spaghetti Squash with Spicy Meat Sauce
- 1 large spaghetti squash
- 1 1/2 tablespoons olive oil, divided
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 1 pound ground turkey
- 1 tablespoon tomato paste
- 1 28-ounce can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- salt and pepper
- dash of garlic salt
- freshly grated Parmesan cheese (This is an optional ingredient depending on whether you eat dairy or not)
- Heat oven to 400 degrees. Slice spaghetti squash in half and scrape out the seeds. Brush 1/2 tablespoon olive oil onto the cut side of each squash and season with salt, pepper and garlic salt. Place cut side up on a large, rimmed baking sheet or in a glass dish and cook for 45 to 50 minutes, until the squash insides easily shred with a fork. Be careful not to overcook as squash can become mushy.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and and cook for 2 minutes. Add turkey and garlic and cook until turkey is cooked through. Season with salt and pepper and add Italian seasoning.
- Add tomato paste and crushed tomatoes and stir well to combine everything. Reduce heat and simmer 5-10 minutes. Add red pepper flakes and more salt and pepper if necessary.
- Scrape out insides of spaghetti squash with a fork. Serve with meat sauce and enjoy!
Original recipe and photo courtesy of foodgawker.com
I have been looking for some creative gluten free and or Paleo Halloween goodies lately and I thought I would share a few of my faves. My kids thought these were awesome and thoroughly enjoyed the banana ghosts ;)
1. Dark chocolate popcorn balls (Gluten and Dairy free)
2. Guac Eyeballs
Fill hard boiled eggs with guacamole and use Sriracha hot sauce to draw squiggley blood shot lines. Top with a pimento filled green olive and you have a perfectly gross eyeball.
3. Bananna Ghosts and Pumpkin Oranges
Cut bananas in half and use Enjoy Life Chocolate Chips to create a ghostly face. Peel small oranges or Cutie oranges and then top with a small celery stalk.
While I am a huge fan of the rewards of muscle gain, I am NOT a huge fan of all the work that goes into the nutrition and eating part! But, here I find myself in the middle of a 12 week muscle building regimen and I need to spice up my chicken! I am not a fan of grilling my chicken and then eating it for 5 days. I tend to do a lot of crockpot proteins and then prepare it for a few days and then prep again for the rest of the week, because let’s face it, food is so much better fresh! So, I am wondering if any of you out there have ideas on new ways to cook chicken, or any other lean protein for that matter, and what spices do you use? This week I have been eating a lot of chicken thighs with various spice combinations and lots of oven roasted veggies. Any fresh and new ideas would be appreciated!
I have been struggling to come up with ideas to add variation to my carb options. Being that I have a gluten and most types of grain sensitivity, it makes my choices really limited. The other day I came across this recipe for sweet potato pancakes. They taste good, are easy to make and they get the job done. Enjoy!
- 1 8 oz. Sweet Potato
- 2 Medium Eggs
- 1/2 Large Banana
- 1/4 tsp Baking Soda
- Pinch of cinnamon and nutmeg
- coconut oil (or other fat) for cooking
- Wash and pierce sweet potatoes several times with a fork, micro for 5-6 minutes, until soft.
- In a food processor add the scooped out flesh of the sweet potatoes, the two eggs, and half of a banana.
- Puree until smooth, and add in baking soda and spices to taste until everything is combined.
- Heat a skillet to medium and add coconut oil. Scoop 1/4 cup sized amounts onto the skillet and allow to sit for 2-3 minutes on one side and flip carefully. Cook an additional 1-2 minutes on the opposite side. Continue until all the batter is done.
- Makes 7-8 small pancakes.