Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts

Friday, September 20, 2013

Recipe - Cottage Pie

This is my most made paleo recipe.  The kid requests this often, and it's just so perfect for fall.  I love all of the flavours in this.  When the mash gets a crust on it, it is pretty much the thing that dreams are made of.  This recipe is adapted from Well Fed.

You'll need:
1 batch cauliflower and sweet potato mash
1.5 Tbsp coconut oil
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
2 pounds ground beef (or lamb)
1 tsp salt
1 tsp black pepper
1 Tbsp tomato paste
1 cup chicken broth
1 tsp coconut aminos
1 tsp dried rosemary
1/2 tsp dried thyme
paprika, to garnish

Preheat the oven to 400*F.

In a large skillet over medium-high heat, melt the coconut oil.

Add in the carrot and onions, and cook until the veggies are soft and the onions are translucent; about 7 minutes.

Add the garlic and stir until fragrant, about 1 minute.

Crumble the ground beef into the pan and break it up with a wooden spoon.  Saute until it's cooked through and brown, about 10-15 minutes. Season with salt and pepper.

Add the tomato paste, broth, coconut aminos, rosemary and thyme.  Bring to a boil and then reduce the heat to a simmer until most of the liquid has evaporated, about 15 minutes.

Set the pan aside and allow it to cool for 15 minutes.  While cooling, scramble the egg whites until their are frothy and mix them into the cooled meat mixture.

Spread the meat mixture into a 12"x6" pan (I used a large dutch oven to make mine).  With a rubber spatula, spread the cauliflower and sweet potato mash on top of the meat.  Drag the tines of a fork through to create a fancy pattern.  Sprinkle with paprika, if you choose.

Place the pan in the middle of the oven and bake for 30 minutes or until the top begins to brown.  Allow it to cool for 5-10 minutes before serving.

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Thursday, September 19, 2013

Recipe - Cauliflower and Sweet Potato Mash

This is the perfect topping for cottage pie or even on its own.  It's incredibly easy to do and always turns out great!

You'll need:
1 head of cauliflower
2 medium sweet potatoes, peeled and cubed
3/4 cup coconut milk
1.5 Tbsp coconut oil
1 clove garlic, crushed
1 tsp salt
1 tsp pepper

Steam the cauliflower and sweet potato for about 10 minutes.

In a small pot, warm the coconut oil, coconut milk and oil until the oil is melted and the mixture is warm.

Place the steamed veg and liquid into a food processor and pulse until your desired consistency is reached. Season to taste with salt and pepper.

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Sunday, April 7, 2013

Burgers and Sweet Potato Fries

Tonight is the first night of another Whole30.  My sixth, I think?  The chocolate peanut butter ice cream I ate in Vegas almost killed me, so it's certainly time for another month of super-strict eating.

This is one of my tried and true meals.  The sweet potato fries are actually kind of crispy; of course I say kind of because it's more of a crust that they get on them.  But they taste like candy.



2 lbs grass fed beef

1/4 cup hot sauce (I use Frank's)

1.5 tsp dried thyme

1 tsp salt

Get in there with your hands and mix that up!  Your hands will be an orange mess. It's okay.  The payoff is worth it.

I made seven burgers out of 2 pounds of beef.  Grill them to your liking.


Sweet Potato Fries

Put your baking sheet in the oven and preheat to 450*.

3 lbs sweet potatoes (I used small ones and needed leftovers for hubs), washed and cut into wedges.

1/4 cup coconut oil, melted

1.5 tsp granulated garlic

2 tsp chili powder

1 tsp salt

1. Toss melted coconut oil onto cut sweet potatoes.

2. Add spices and toss with your hands to make sure the potatoes are covered.

3. Put sweet potatoes onto pre-heated baking sheet and bake for approximately 25 minutes.