Breakfast Mash Bowl

I was forced to give my breakfasts a serious makeover. As some of you know, I have battled a variety of stomach issues my whole life. I finally decided to get to the bottom of everything in 2012 when I started the paleo diet last July. While certain aspects of my digestion got much better, I knew things still weren't right so I went to a new integrative physician to get checked out. I got a ton of testing done, and it turns out that I have leaky gut syndrome. Note that this isn't as gross as it sounds - read about it here. The good news is that the paleo diet is helpful in healing leaky gut, but the bad news is that I also found out I have a load of paleo-friendly food intolerances I never knew about. The top tier sensitivities are asparagus, avocado (almost cried over this), cantaloupe, cashews, cauliflower, cucumbers, egg whites, egg yolks, eggplant, lemon, pineapple, sesame, squash, walnuts, and watermelon. The second tier (which I also will need to avoid) includes almonds, cabbage, chicken, and sunflower. I am meeting with an RD, but sadly I will need to cut out all of these foods for at least 4-8 weeks while I take probiotics and digestive enzymes to try to heal my gut. These foods may be fine over time, but for now they have to go. As you can imagine, it was an overwhelming conversation because I already limit my foods so dramatically with paleo. To now cut out eggs, chicken, nuts, and so many fruits and vegetables will be an added challenge. The food sensitivity testing is complicated because there can be false positives, but I will still need to eliminate these foods temporarily to be safe.

The first major change had to be breakfast. No baked goodies with almond flour, and no omelets/casseroles/quiches. The good news is that this recipe creation turned out absolutely amazing. The flavors were perfect for breakfast, and I loved the color combination. 

I have a few posts on deck that will be posted in the next week with some newly forbidden ingredients (almond flour, chicken, etc.), but after those are shared I will be sharing my new adventures in the kitchen according to these new guidelines. I am determined to prove that I can still make beautiful and delicious food even with the new restrictions. Best of luck to me and all of my other nut, egg, and chicken-free paleo friends out there!

Breakfast Mash Bowl: Serves 4-6, Prep time: 15 min, Cook time: 20 min

Ingredients:
- 4 small sweet potatoes 
- 1 lb grass-fed ground beef
- 1 onion, sliced
- 1 Tbsp. garlic
- 1 lb. mini portobello mushrooms, chopped
- 1 large bunch kale, stems removed & chopped
- sea salt & pepper (optional)

Instructions:
1. Bake or steam your sweet potatoes. To bake, poke holes in the potatoes, wrap in foil, and bake at 375 degrees for one hour. To steam, cut into chunks and steam for 10 minutes.
2. Cook ground beef over medium heat until cooked through 
3. Drain excess fat from the beef, and then set the beef aside
4. Use the same pan to cook the onions and garlic until soft (about 10 minutes)
5. Add the portobello mushrooms and cook another 5 minutes
6. Add back the meat and the kale and cook for 2-3 minutes until kale cooks down
7. Mash the sweet potatoes (one in each bowl), and then drop a scoop of the veggie/meat mixture in the middle
8. Add salt and pepper to taste if desired
9. Enjoy your new and improved breakfast!

  

Steamed Veggies

The countdown is on. In exactly one week I will be on a 13-hour plane ride to Dubai freaking out. I have actually always liked flying, but anything over 5 hours makes my brain do crazy things. I start thinking about the fact that I am basically in a floating school bus above the ocean and will magically land on the other side of the world. Maybe this seems like a normal concept to you, but it certainly doesn't to me. Once I tried talking about these feelings with the person next to me, and it did not go very well. I luckily have great seats for the flights (aisles all the way), and I promised my mom I would do stretches, plane yoga, and walk around a little so I don't explode. I have never gone anywhere so far away before in my life, and I am sure it will be the experience of a lifetime. 

While I await my trip and try to keep busy, I have been experimenting with my newest kitchen toy - a metal steamer basket. I got this for $6 at Bed Bath & Beyond, and it is absolutely fantastic. If you can believe it, I had never steamed anything before in my life, and it is my new favorite way to cook veggies. I used to bake sweet potatoes all the time, and they took an hour minimum to really cook through. Steaming a sweet potato takes TEN minutes - if you don't realize how much of a game-changer this is, you clearly aren't paying attention.

Steamed Veggies: Prep time: 5 min, Cook time: varies

Ingredients:
- Any veggies you want! My favorite lately is a broccoli/carrot/celery medley or sweet potato

Instructions:
1. Boil 2 inches of water
2. Place the metal basket inside of the pot and add in your veggies
3. Cover the pot leaving it slightly open for the steam to escape
4. Steam until the veggies reach the desired consistency (carrots & sweet potatoes take about 10 min, celery 7-8 minutes, broccoli 4-5 minutes)

  

Beet Red Soup w/ Sweet Potatoes & Kale

So happy to report that both PaleOMG cooking classes went great. Juli was awesome, and I met some really fun people along the way. I got the chance to spread the word about my Paleo cooking classes, and I hopefully will have a few scheduled over the next few months. Julie made no-bake berry bars and magic brownies on Thursday and then maple breakfast meatballs on Friday. The recipes were all great, and it was cool to meet a ton of other paleo crossfitters from around Boston. 

Tonight's recipe is the result of my fridge running low last week. I threw the last few ingredients from the farmers market together and made some soup. I totally forgot about it while it was simmering, so it really wasn't soup when all was said and done. The good news is that the longer you cook the beets and sweet potatoes, the sweeter it becomes. The kale is a nice added twist, and the flavors are incredible together. Bon appetit!

Beet Red Soup w/ Sweet Potatoes & Kale Serves 2, Prep time: 10 min, Cook time: 1 hour

Ingredients:
- 1 Tbsp. olive oil
- 1 sweet onion, chopped
- 5 cloves garlic, chopped
- 1 medium beet, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 qt. low sodium organic vegetable broth or stock
- 1 bunch kale

Instructions:
1. Heat olive oil over medium heat
2. Add onions and garlic, and cook for at least 10 minutes until soft and lightly browned
3. Add chopped beets and sweet potatoes and cook for 5 minutes, stirring often
4. Add vegetable stock, bring pot to a boil, and then lower to low heat 
5. Cook on low heat for 30 min - 1 hr. I cooked mine for over an hour (by mistake) and it turned into an amazing soup/side dish with very little liquid because it all got absorbed
6. Remove the stems from the kale, break it into 1-inch pieces, and then add it to the soup
7. Cook for an additional 5 minutes and then serve. The longer you cook it, the sweeter it will be!

  

Roasted Chicken w/ Sweets & Beets

So if you're wondering, I am still upset about my poop sneaker. I am trying to pretend it never happened, but it isn't working. I don't have a padded mat under my standing desk yet, so I really need to wear sneakers in the house while I work. After yesterday's incident, I think my days of wearing sneakers in the apartment are over. The good news is that I will have a padded mat delivered and ready to go by the time I'm back from Stamford this week AND I found out that my sneakers are on sale on Zappos. I need another pair anyway, so this may just work out perfectly. I realize that if you are here for a delicious recipe, you probably don't want to hear about my dirty sneaker, but I just really needed to share!

I had a wonderful visit from my Dad today, and I wanted to make him a special meal before he headed out to London for business. I channeled my Grandma and went with my first ever roasted chicken. While I mastered the turkey back in November, I was still nervous about roasting the whole chicken. I threw it together with some roasted sweet potatoes and beets from the Siena Farm farmstore, and it was amazing! The one issue with beets is that their juice gets everywhere. The color is gorgeous, but I'd recommend wearing an apron (and a poncho) to avoid getting beet juice all over your clothes. Don't say you weren't warned!

Roasted Chicken w/ Sweets & Beets: Serves 4, Prep Time: 15 minutes, Cook Time: 90 minutes

Ingredients:

- 4-5lb. free-range organic chicken

- 2 sweet potatoes, peeled

- 2 beets, peeled

- Olive oil

- 1 lemon, halved

- 2 sprigs each of rosemary, thyme, & sage

- Sea salt, pepper, garlic powder, and dried onion

Instructions:

1. Preheat oven to 425 degrees

2. Chop sweets & beets into 1-inch cubes and arrange in a baking dish. Toss with olive oil, sea salt, pepper, garlic powder, and dried onion (or onion powder).

3. Rinse and pat dry chicken. Make sure you clean out the inside (luckily this one didn't have any surprises inside)

4. Coat the chicken with a little olive oil, the juice from the two lemon halves, and some of the spices.

5. Stuff the chicken with all of the herbs and the leftover lemon halves

6. Bake for 75 minutes, basting every 15-20 minutes

7. Flip over the chicken and cook for another 15 minutes

8. Let the pan sit for 5-10 minutes and then carve and enjoy!

  

Sweet Celeriac Root Hash

Happy Sunday people. Today was an interesting and informational day for many reasons:

1. (I thought) I bought a rutabaga for today's recipe, and it turned out to be celeriac root (see recipe below) - such an interesting vegetable that I've never had before!
2. I stepped in a huge pile of dog sh*t on the street at the very end of my 5+ mile walk with Chris, and we discovered that it isn't that easy to clean a poop sneaker when you live in a city.
3. I practiced my qigong in the shower tonight which was awesome - I must warn you that it can be very dangerous when your feet are slippery while harvesting your qi ;)
4. The nutrients in a 1oz. shot of wheatgrass are equivalent to those in 2.5 cups of green vegetables... I still haven't tried it yet, but I think this will be my next experiment. 

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.

Ingredients:
- 1/2 celeriac root, peeled & shredded
- 1 small sweet potato, peeled & shredded
- 1 small apple, peeled & diced
- 1 small onion, diced
- Olive oil

- sea salt, pepper, and garlic powder to taste

Instructions:

1. Heat olive oil over medium heat

2. Add diced onions and cook for about 5 minutes until soft

3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)

4. Season with a little sea salt, pepper, and garlic powder
5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
6. Serve on top of your favorite frittata or topped with poached eggs.

   

  

Chunky Hunky Man Soup

Does your hunky man hate soup? If so, I have created the perfect recipe that will make you both happy! To me, a fresh soup every week is the best part of winter, and it is even better if you can share it with others. I even eat soup for breakfast these days as an alternative to my old favorite oatmeal. Some of the soup haters out there think that it doesn't count as a real meal and is too watery, so I created this recipe that is chunky, full of flavor, and guaranteed to please your biggest critics. 

I made this soup on New Years Day for my own special hunk and our friends. It was the perfect mix of sweet and savory, and it was a wonderful way to start out 2013!

Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)
- 2+ Tbsp. garlic, chopped
- 1 bunch of celery, chopped
- 5-7 large carrots, peeled & chopped
- 12 mushrooms, chopped
- 6 parsnips, peeled & chopped
- 2 sweet potatoes, peeled & chopped
- 2 cups of chopped steak (I used leftovers from a garlic roasted bottom round roast)
- 3 sprigs of fresh, organic rosemary
- 2 quarts of organic chicken (or beef) broth/stock (no sugar or preservatives added)
- pepper to taste

Instructions:
1. CHOP EVERYTHING! (I've warned you about this before.. it takes a while but is totally worth it!)
2. Heat olive oil over medium heat
3. Add onions, leek, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and cook for another 10 minutes
5. Add steak, rosemary, and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45-60 minutes until everything is soft
7. Eat this soup with your hunky man - mine likes his grains, so I threw some farro in there for a little extra chunk

  

Carrot Sweet Potato Latkes

Happy (belated) Hanukkah! My family is a bit non-traditional when it comes to holiday celebrations. We have quite the melting pot in the family, and our favorite celebrations include Paster (Passover + Easter) and Chrismanukkah (Xmas + Hanukkah). I celebrated Chrismanukkah with mom and Ron a bit early this year in Florida, and I tried to make a paleo latke (potato pancake) for my paleo meetup this past weekend. 

I have to admit that these do not taste anything like potato pancakes - they are mostly made of carrots, so the flavor is clearly different. I was pleasantly surprised by these, and they were a great addition to the potluck. I ate the leftovers for breakfast with eggs & spinach.  This is definitely a new and interesting tasty treat! I will probably try these again with a higher proportion of sweet potato and some sauteed onion. An update will follow after the next attempt!

Ingredients:
- 8-10 large carrots, peeled & shredded
- 2 large sweet potatoes, peeled & shredded
- 6 eggs
- 5-6 Tbsp. coconut flour

- Salt, pepper, and cinnamon

Instructions:

1. Preheat oven to 450 degrees

2. Mix all ingredients in a very large mixing bowl - make sure everything is well combined

3. Drop rounded tablespoons of batter onto a parchment paper lined baking sheet

4. Bake for 10 minutes, flip over, and bake for another 10 minutes

5. Latkes/pancakes should be golden brown on both sides

  

Coconut Carrot Sweet Potato Soup

Did you know that I am obsessed with soup? Well, I am - it is really that simple. There is something so comforting about hot soup in the winter. Check out this interesting article about the importance of eating "warming" foods in the winter. Soups with hearty vegetables will keep your body energized and full of nutrition during the coldest months.  

I have decided that I need to create at least one soup for every color of the rainbow, so today's creation is a beautiful orange concoction. The flavors in this are absolutely incredible, and the recipe couldn't be easier. I would've added cinnamon as well, but I keep forgetting to restock when I go to the store. If I haven't convinced you to buy an immersion blender yet, go buy one! This is the one I have http://www.bedbathandbeyond.com/product.asp?SKU=13485062 (thanks Mom!), and it is perfect. If you don't want/need all of the attachments, you can pay a bit less just for the blender itself. It's the holidays people - make it happen!

2012 is winding down, and I don't know about all of you, but I have had the most complicated/transitional year of my entire life. It isn't over yet, and while I reflect on all that happened and all that will come, I plan on curling up in my favorite chair and eating a bowl of this beautiful soup. Soup therapy always does the trick... enjoy! 

Ingredients:
- 1-2 Tbsp. olive oil or coconut oil
- 2 large sweet onions, chopped
- 2+ Tbsp. chopped garlic

- 3 large sweet potatoes, peeled & cubed

- 6-7 large carrots, peeled & chopped

- 1 quart low sodium organic vegetable broth (I use Pacific)
- 1 can low fat coconut milk (I use Trader Joes - only ingredients are coconut milk and water)
- Fine sea salt & pepper to taste

Instructions:
1. Heat oil over medium heat in a large soup pot
2. Add onions, garlic, sea salt, and pepper and cook for 10 minutes, stirring often
3. Add sweet potatoes and carrots and cook for another 10 minutes, stirring every couple of minutes
4. Add vegetable stock and bring to a boil
5. When it boils, cover the pot, and let simmer over low heat for 30 minutes
6. Let the soup cool for a few minutes
7. Using the immersion blender (or whatever else you have), blend the soup until thick and smooth
8. Add the can of coconut milk and stir until well combined
9. Top with some toasted (unsweetened) coconut flakes if you'd like!

  

Paleo Stuffed Mushrooms w/ Sweet Potato & Spinach

Days 1-3 in Florida have been wonderful. Mom and I had a fun-filled day at the outlets on Thursday. We shopped for over 8 hours and only took a 15 minute break in the middle for lunch. While I never was a huge fan of tailgating in the past (too much beer), we had the best tailgate lunch party in her truck eating paleo salads. We certainly got a few looks, but we didn't care! The day ended when we almost got run over by a teenage driver with hot pink leopard seat covers. We were walking in the rain with bright clothes on and a giant golf umbrella, and she came insanely close to running us over. She rolled down her window to apologize by saying she didn't see us. I was so delirious at this point, I bent over in the middle of the street and started hysterically laughing (trying not to pee) in the pouring rain. Anyone close to me has experienced this situation at least once with me... :)

Last night we cooked a great feast and then played May-I (our signature family card game). The retired life is really agreeing with me, and I may never leave. I highly recommend trying out today's recipe. I used to make something similar pre-paleo that had quinoa (inspired by http://www.tastingindependence.com/2012/01/quinoa-sweet-potato-stuffed-shrooms.html), and I have wanted to it paleo-style ever since. It is easy and delicious - give it a try!

Ingredients:
- 4 portobello mushroom caps, stems removed and insides cleaned
- 2 medium sweet potatoes (or 3 small), chopped
- 2-3 cups fresh spinach
- Olive oil
- Sea salt, pepper, and garlic powder

Instructions:
1. Preheat oven to 425 degrees
2. Toss chopped sweet potato with a little olive oil, sea salt, pepper, and garlic powder
3. Roast in the oven for about 30 minutes until cooked through and a little crisp
4. Add spinach and cook for another 5 minutes until spinach wilts
5. Spoon the sweet potato/spinach mixture into the portobello caps, and put them back in the oven for another 15 minutes

Frittatas 3 Ways

On the road again! It is that time of year with a lot of travel, so tons of eating out and not a lot of home cooked meals over the past few days. Paleo on the road has luckily become second nature, and I always plan some backup snacks/meals just in case. As I was packing up my stuff at work today to head back up to Boston, Steve came into my office and asked why I had a can of cat food in my suitcase. While he should clearly know better not to be looking in a female colleague's suitcase, he totally caught me - it wasn't cat food, but I did have an "emergency" can of wild salmon just in case I was unable to get a paleo meal throughout my travels. The moral of the story is that you can never be too prepared, but you also need to be willing to take a little heat from your not so paleo friends! 

I have experimented with a ton of frittata / egg casserole recipes, and tonight I am sharing three that I made in my first month or two of experimenting with paleo. They each make enough for five solid servings, so it is the perfect thing to make Sunday night and have five quick and easy breakfasts for the work week. The possibilities are endless, but here is a trio of recipes to get the wheels turning. Enjoy!

Mushroom & Onion Frittata 

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 16 oz. mushrooms, chopped

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Saute onion and spices in melted coconut oil over medium heat until soft (7-10 minutes)
3. Add mushrooms and cook another 5 minutes
4. Pour into greased 9x12 casserole pan, top with eggs of choice, and cook for 30 minutes or until set.

Kale, Pepper, & Asparagus Frittata w/ Avocado

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1-2 cups kale, stems removed

- 1 red pepper, chopped

- 1 bunch asparagus

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder
- 1 avocado 

Instructions:

1. Preheat oven to 375 degrees

2. Saute kale, pepper, asparagus, and spices in melted coconut oil over medium heat until soft (7-10 minutes)

3. Add mushrooms and cook another 5 minutes

4. Pour veggies into greased 9x12 casserole pan, top with eggs, and cook for 30 minutes or until set

5. Top with sliced avocado

Sweet Potato, Spinach, & Onion Frittata w/ Grass-Fed Ground Beef

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1lb. grass-fed ground beef

- 2 small-medium sweet potatoes, chopped

- 2 cups+ spinach

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Cook ground beef over medium heat

3. In a separate pan, saute onion, sweet potato, and spices in melted coconut oil over medium heat until soft (10-15 minutes)

4. Add spinach and cook another 2-3 minutes until soft

5. Pour drained meat into a greased 9x12 casserole pan, cover with the veggie mixture, top with eggs, and cook for 30 minutes or until set

Note: For those who don't want ground beef for breakfast, this version makes a perfect lunch or dinner!

Breakfast for Dinner

Everybody loves breakfast, and after a busy week when your leftovers run out, it can be the the perfect paleo dinner. While I have experimented with many breakfast recipes like paleo pancakes and muffins, tonight's post highlights three quick and easy egg dishes that can be made with a moment's notice. A short and sweet post, but hopefully helpful when you run out of food and ideas! This is just another reason to buy an extra dozen of farm fresh eggs from your local farmers market each week. Enjoy!

Scrambled SOWA Eggs with Bacon & Herbed Tomatoes

Ingredients:

- 2 eggs

- No-sugar-added bacon (I used fresh bacon from Westminster Meats)

- 1 tomato

- Mixed herbs (basil, oregano, etc.)

- Salt & pepper

Instructions:
1. Cook bacon in pan or on a griddle
2. Scramble eggs with salt & pepper
3. Slice fresh tomato and top with herbs of choice

Fried Eggs w/ Sauteed Asparagus & Mashed Sweet Potato

Ingredients:

- 2 eggs

- 1 small sweet potato, baked & mashed

- 1/2 cup asparagus, chopped

- Olive oil

- Cinnamon, salt, pepper, & garlic powder

Instructions:
1. Sautee asparagus in olive oil with salt, pepper, and garlic powder
2. Head up sweet potato (can microwave, bake, or boil it if it isn't pre-prepared), and top with cinnamon
3. When asparagus is done, remove from pan and fry two eggs in the leftover oil & 
spices

Simple Omelet Topped w/ Broccoli & Portobello Mushrooms

Ingredients:

- 3 eggs or 1/2 cup egg whites

- 1 small head of broccoli, chopped

- 1/2 portobello mushroom cap, chopped

- 1 Tbsp. olive oil

- Salt, pepper, & garlic powder

Instructions:
1. Heat olive oil in omelet pan
2. Cook veggies in the oil with salt, pepper, and garlic powder
3. When veggies are cooked to your liking, remove them from the pan
4. Pour eggs (or whites) into the pan, and cook slowly over medium-low heat. Note: you will be tempted to flip! DON'T DO IT! Mal and I learned this the hard way from years of ruining omelets. Be patient, and when the bottom is fully set, flip the omelet, top with veggies, and serve.

Sweet Potato & Spinach Egg Casserole

 When I first started paleo, I decided the easiest way to get going was to trade in my go-to oatmeal every morning for an easy egg dish. There are plenty of egg-less paleo breakfast options, but since I was comfortable with eggs, I decided to experiment with baked frittatas/casseroles. I had only eaten egg whites for years, so the pictures here are strictly with egg whites. Now that I have learned to love my farm fresh yolks, I would recommend making these with the real deal to get all of the vitamins, nutrients, and protein in the yolks.

I have made so many varieties of this recipe (will post more in the upcoming days), and they are all perfect to make Sunday evening or Monday morning so you have a healthy, protein-filled breakfast all week long.

Ingredients:
- 1 carton egg whites or 10-12 eggs, beaten
- 2 small-medium sweet potatoes, chopped
- 2 cups+ spinach
- 1 large sweet onion, sliced & chopped
- 1 Tbsp. coconut oil
- Salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Heat coconut oil over medium heat
3. Add onions and cook down for about 7-10 minutes until soft
4. Add sweet potatoes, salt, pepper, and garlic powder, and cook another 10 min
5. When sweet potatoes are soft, add spinach and cook another 1-3 minutes until spinach wilts softly
6. Grease pan with coconut oil, and add veggie mixture
7. Pour egg whites (or beaten eggs) on top of the mixture, and bake for 30 minutes or until set

  

  

Sweet, Sweet Potato Pie

Are you ready for Hurricane Sandy? Apparently my office is closed tomorrow, and it is debatable if/how that affects me given that I work from home in another state. Regardless, I have my mini flashlight, some great smelling candles, and leftover sweet potato pie from tonight's paleo potluck, so I should be in good shape. 

The potluck was great, and we had quite a nice fall feast. I am looking forward to hosting more events and getting some cooking classes in the works. I think the applesauce, sweet potato pies, and the goodie bags were all a success. Great company as always!

In other exciting news, I upped my crossfit membership to 3x a week. Hopefully Sandy doesn't keep me away this week!

This recipe is straight from Paleo Comfort Foods, a fantastic cookbook my mom got me. I tweaked it a bit (removed the nutmeg and cut the honey in half), and it was wonderful. I highly recommend making one (or two) of these for Thanksgiving to switch out the standard pumpkin pie. Enjoy!

Nutty Crust

Ingredients:
- 1 cup almond flour
- 1/2 cup chopped pecans
- pinch of salt
- 1/4 cup melted coconut oil
- 1 Tbsp. honey
- 1 tsp. vanilla

Instructions:
1. Preheat oven to 350 degrees
2. Combine almond flour, pecans and salt in a bowl
3. In a separate bowl, combine the coconut oil, honey, and vanilla
4. Add the wet ingredients into the dry until completely combined
5. Press the dough into a pie dish
6. Bake for 12-15 minutes until the crust is golden brown
7. Remove from the oven and put on a baking rack to cool. Make sure the crust cools completely before filling it

Sweet Potato Pie

Ingredients:

- 2 cups sweet potatoes, peel, boiled, & mashed

- 1 Tbsp. coconut butter

- 2 eggs

- 1 tsp. cinnamon

- 1 tsp. baking soda

- 1 tsp. baking powder

- 1/4 tsp salt

- 2/3 cup coconut milk

- 1 tsp. apple cider vinegar

- 2 Tbsp. honey 

Instructions:

1. Prepare crust as outlined above

2. Preheat oven to 400 degrees

3. Mix sweet potatoes and coconut butter with electric mixer or in food processor

4. Add in eggs and mix until fluffy

5. In a separate bowl, combine cinnamon, baking soda, baking powder, and salt

6. Add dry mixture to sweet potatoes along with coconut milk and apple cider vinegar

7. Mix well and then add honey

8. Pour mixture into pie crust

9. Bake for 10 minutes, then lower the oven to 325 degrees and bake for another 30 minutes 

  

  

Sweet Potato & Beef Stuffed Peppers

I am happy to announce that I will be posting my first paleo-related interview on an upcoming blog post. While in NYC, I tried an amazing new restaurant called Hu Kitchen that focuses on how humans should eat. There are limitless gluten-free and paleo options, and the space is amazing. I will write more about it on the upcoming post when I interview CEO and founder Jordan Brown.

On another note, I came across a great blog this week that I've been loving. I definitely recommend Katie did, and her awesome pepper recipe inspired my dinner tonight. 

Ingredients:
- 4 sweet peppers
- 1/2 lb. grass-fed ground beef
- 1 sweet potato, shredded
- 4 eggs
- Salt, pepper, garlic powder, & cinnamon

Instructions:
1. Preheat oven to 350 degrees
2. Cut the tops off the peppers, clean out the insides, and put them in a baking dish with an inch of water
3. Bake for 30 minutes
4. While peppers cook, saute the ground beef, and drain all excess fat/liquid when cooked
5. Add the shredded sweet potato, salt, pepper, garlic powder, and cinnamon to the beef, and cook for another 10-15 minutes until sweet potato is cooked
6. Whisk eggs in a bowl, and add beef mixture
7. Pour the mixture into the peppers, cover the dish with tin foil, and bake for another 30 minutes
8. I served these with some simple roasted asparagus (20 min @ 350 degrees with a little olive oil, salt, pepper, and garlic powder)