Tuesday, October 21, 2014

Paleo Maple Roasted Pears & Sweet Potatoes


To be perfectly honest, both pears and sweet potatoes are perfectly sweet without any maple syrup, particularly when they're roasted. When you make a glaze with the syrup and a little butter, ghee or coconut oil, however... WOW. My kids couldn't get enough of this side dish!

I served it alongside simple pork chops, and drizzled the excess glaze over the meat. The kitchen smelled great while these were roasting and there wasn't a single bite left over after dinner.


Paleo Maple Roasted Pears & Sweet Potatoes

4 medium and firm pears, peeled, cored & cut into chunks
3 medium sweet potatoes, peeled and cut into chunks
1/4 cup butter or coconut oil
1/2 cup pure maple syrup
1 tsp. cinnamon
salt

Preheat oven to 375.

Place pear and sweet potato chunks in a large bowl. Melt butter or coconut oil in a small pot over low heat. Add maple syrup and allow to cook just until bubbling.

Remove from heat and pour over pear and sweet potato. Season mixture with cinnamon and salt, tossing to thoroughly coat. Spread out on a rimmed baking sheet or jelly roll pan covered in aluminum foil.

Place in oven and cook for about 40 minutes (or until sweet potatoes are your desired level of softness), stirring occasionally with a wooden spoon.

Monday, October 20, 2014

Paleo Egg, Sausage & Sweet Potato Bake


I have quite a few baked egg dishes in my repertoire, but realized I hadn't made or shared one in quite a while. I love recipes like this because they yield so many servings, and are great to have for breakfasts or lunches on busy days.

You could use more vegetables in this one; I had baby spinach on hand so threw that in for nutrition and color. Cooking the sweet potato into a crisp crust-like layer first really tie the dish together. Nothing worse than a soggy sweet potato!

I do recommend shredding the sweet potato in a food processor if you have the appropriate attachment. It really saves on time and elbow grease.


Paleo Egg, Sausage & Sweet Potato Bake

2 large or 3 medium sweet potatoes, shredded
2 tbs. coconut oil or ghee, melted (plus more for cooking)
salt & pepper
1/2 tsp. cinnamon
1 medium onion, chopped
12 oz. breakfast sausage
2 minced garlic cloves
3 cups baby spinach
eggs
1/2 cup coconut milk
1/2 tsp. dried sage

Preheat oven to 450. Toss shredded sweet potato with melted fat, salt, pepper and 1/2 tsp. cinnamon. Press into an 8x8 greased baking dish or pie plate. Bake for 20 minutes or until starting to crisp.

Lower oven temperature to 375. While sweet potato is cooking, heat 1 tbs. fat in skillet. Add onion and sausage, cooking for 5 minutes or until onion beginning to soften. Add garlic and cook for another 1-2 minutes. Stir in spinach and cook until it wilts. Remove from heat.

Once sweet potato crust is done, spread sausage and onion on top of it in baking dish. In a medium bowl, whisk 4 eggs. Stir in coconut milk and dried sage; season with salt and pepper. Pour this mixture over the sweet potato and sausage.

Bake at 375 for 45 minutes or until egg is set. Allow to sit for 5-10 minutes before cutting and serving.

Sunday, October 19, 2014

Paleo Blueberry-Lemon Mug Muffin


I posted a teaser of this recipe on my Facebook wall yesterday, and thank goodness my second attempt turned out better than the first! My first version was all coconut flour-based and wound up a bit dry. Dry enough that I had to douse it with a little extra coconut milk just to get it down!

Today I used a combination of coconut and almond flour (but also made one with ground flax in lieu of the almond for a nut-free option). The resulting muffin had just the right texture and balance of tart and sweet.

Tossing the blueberries in a little coconut flour keeps their juice from running all over the muffin and turning it purple. The color did still run a little bit once it met the milk and melted coconut oil, but since this is meant to be a speedy breakfast or snack I don't think it needs to win any beauty awards ;)

Paleo Blueberry-Lemon Mug Muffin

1 egg
1 tbs. coconut flour, plus extra for dusting berries
1 tbs. almond flour/meal OR 1 tbs. ground flax
1/2 tbs. melted coconut oil
juice & zest of 1/2 lemon
1/2 tsp. baking powder
pinch of salt
couple drops liquid vanilla stevia (or raw honey, to taste)
1/2 tsp. vanilla extract (optional)
2 tbs. frozen blueberries

Crack egg in a greased microwave-safe mug or bowl. Stir in all remaining ingredients except berries. Toss the berries in a little coconut flour just so they're coated. Gently fold into egg mixture.

Microwave on high for 2 minutes. Eat right out of the container or invert onto a plate and enjoy like a traditional muffin.