Sweet Potato Casserole

This is a great side dish for the holiday season! Made this for a dinner of 20 people, turned out great. Super easy too – which is what I like. The original recipe is from Paleo Comfort Foods (great cookbook – get it if you don’t have it already). My version below. Enjoy and Happy Holidays!!

Side note – have some left? Fry it up in a pan and crack an egg over it with bacon for breakie. NOM NOM NOM

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Ingredients (serves 8)

  • 6 large sweet potatoes, peeled and chopped into chunks;
  • 1 cup pecans, chopped (I used my mini food processor – works great)
  • 3 eggs
  • 3/4 of can full-fat coconut milk (canned)
  • 2-3 tbsp vanilla extract (you can use less, I LOVE vanilla)
  • 1/2 tbsp cinnamon;
  • 1 tbsp pumpkin pie spice (or nutmeg – corriander would be a great addition)
  • 3 tbsp coconut butter or oil 
  • 1 tbsp lemon zest (optional, but awesome)
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. Preheat oven to 350F and then start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove top and bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20 minutes, basically until they are tender when pierced with a fork. Remove from heat and strain the excess water.
  2. While the taters are cooking, mix together eggs, spices, coconut butter/oil, zest in a small bowl.
  3. Return the drained sweet potatoes to a bowl, add the coconut milk. Using a masher or hand-mixer, mash the potatoes until smooth. Add the coconut milk, mix again.
  4. Now pour in spice-egg mix, mix again.
  5. Pour tater mix a greased, oven safe bowl. Top with chopped pecans.
  6. Place in preheated oven and cook for about 20 minutes and, once finished, indulge!

Best Quiche Ever

Why do I say this? Well, because it was so darn good. I make quiche A LOT because it’s easy, you can whip in a ton of veggies, and it’s one of those things that make life easier. I make a 9×13 pan on Sundays, and it’s breakie and snacks through the week. Pair a side salad with it and you have lunch. NO side salad? Breakie. Do a smaller piece for a snack. You can make it whatever you want – that’s the beauty. And it will keep for the week in the fridge. Plus, it NEVER gets old! Why? Because I change it up every single week.

It’s a beautiful thing.

So, on to the recipe!!!  Enjoy!!

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Preheat oven to 375. My oven runs a bit on the cool side, so I go this high. You can go to 350 if you want. Grease a 9×13 glass baking dish.

  • one dozen eggs, scrambled (uncooked – duh, I know you know that)
  • Kale
  • 1 lb ground bison
  • 1 lb ground pork
  • 1 small zucchini, chopped
  • 1/2 -1 cup chopped shrooms
  • 1 bunch green onions, chopped
  • ‘Shaved’ (grated?) yam

Cook your meat in a pan. I just cooked all the ground meat together. While that’s cooking, take your kale and make a thick ‘bed’ in the baking dish. As the meat is cooking, add the shrooms and zucchini. Once the meat is done, take a slotted spoon and place mixture on top of bed of kale.

Pour your eggs over that, top with shaved yam. I take a hand held grater and shaved right on the egg mix. Put as much or as little as you like. Top with green onions.

Cook for 25 minutes. Check with toothpick.

ENJOY!

Curry Chicken Salad

This. Is. So. Good. OMG. It was quick, super easy, and perfect for a quick snack, lunch or with a fried egg on it. Heck yes.

I got the original recipe idea from Sarah Fragoso’s Everyday Paleo Family Cookbook. My version below – ENJOY!

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Ingredients

  • 3 cups of shredded or cubed cooked chicken
  • 1 apple, Fuji or Granny Smith, cored and chopped (leave peel on)
  • 5 green onions, chopped fine
  • 1 1/4 cups Mayo (use more if you want it creamier, less if you just want a nice, light coating)
  • 2 Tbsps Curry Powder (use more if you like the flavor. Or, cut back if you don’t want as much Ka POW Curry)
  • 1/4 cups toasted pepitas (or slivered almonds)
  • Salt and Pepper to taste

In a large bowl, mix it all together. You’re done.

Additions:

  • Celery
  • Peas

Mayonnaise

So, on Sunday I got the hankering to make my own mayo. I’ve made it before, but it’s been awhile. I forgot how easy it was – and how VERSATILE it is. And, you know what goes in it – there’s no crap in there (genetically modified soy among other things). Here’s a great recipe – I encourage you to give it a go!

I made a double batch and was shocked at how much was there – by the end of the day, I only have about a cup left. The recipe below is the ‘single’ version, from Sarah Fragraso’s Everyday Paleo Family Cookbook. It’s a great one to have on your bookshelf. Here’s the original recipe, my version is below. I did change it up quite a bit. I LOVED it, as did my entire family. ENJOY!

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Ingredients

  • 2 egg yolks
  • 2 cups grapeseed oil 
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons coarse stone ground mustard or yellow mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper

In a blender, add the eggs, vinegar, salt, cayenne and mustard and blend together well – about five seconds. Get your oil ready in a ‘pour’ measuring cup. Turn the blender on SLOW – be careful it doesn’t get too hot. I put mine on one, no more, on my vitamix. Turn on the blender and while running, slowly slowly slowly SLOWLY drizzle add the oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!!  When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.  Turn the blender off once all the oil is in and the mayonnaise is thickened to your desired consistency.  

Pulled Pork Cups

I had a hunk of pork that I needed to use so I decided to make quick pulled pork. I used Sarah Fragraso’s ‘Easy Pulled Pork’ recipe as a starter then added my flair. Enjoy!!

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Pulled Pork Cups

  • 6 ish lb pork butt roast
  • 1 red, 1 white onions sliced
  • 3-5 slices of bacon

Dry Rub

  • 4 tbsps chili powder
  • 2 tbsps cumin
  • 2 tbsps onion powder
  • 1 tablespoon dried parsley
  • ¼ teaspoon chipotle powder
  • 2 tsps sea salt

Cups & Toppings

  • Cabbage, Romaine or butter lettuce leaves – leave full like ‘cups’
  • Sliced Banana Peppers
  • Mustard Aioli
  • Salt and Pepper to taste

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all – really rub it in there!.)  Place a layer of onions and bacon on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Take a ‘cup’, include pork in cup, top with mustard aioli and banana peppers. ENJOY!

Side note: the next day, I took some of the roast, warmed it in a pan, tossed two eggs on it and scrambled it up. OMG. Seriously, SO GOOD. This week for lunches, I’ll make the cups or top my salad with the pork. I will absolutely make this again.

Mustard Aioli

This is a quick, tasty ‘sauce’ that’s perfect for pork, chicken, or just a plain sandwich. Here’s the original recipe, I followed it pretty close. Next time, I’ll make my own mayo. ENJOY!

Mustard Aioli

  • 2 garlic cloves, minced
  • 1/4 teaspoon coarse kosher salt
  • 1 cup mayonnaise (make your own or use a ‘good’ kind – I used TJ’s organic, but today I’ll make my own)
  • 2 tablespoons coarse-grained Dijon mustard – Trader Joe’s has THE BEST BRAND
  • 1 tablespoon fresh lemon juice

Put all ingredients into a small bowl or a mini food processor. If using a small bowl, whisk away until smoothed an mixed. Food processor, pulse until all is mixed well.