It’s Friday. I love Fridays! Even though while raising support, weekdays can sometimes feel a lot like weekend days, (I know, don’t hate me) there still something fun about Fridays.
This month, I’ve decided to dedicate Fridays to sharing one or more of my favorite Paleo recipes that I’ve made throughout the week. If you would have told me a couple years ago that one day I’d be writing cooking blog posts, I NEVER would have believed you. I neeeever felt confident in the kitchen. I thought I lacked that “natural sense” (if there is one) for cooking and always felt overwhelmed at the idea of needing to follow the recipe to perfection to keep from messing up the recipe. But here we are, February 7, 2014 and I’m posting cooking blog posts. And the two I’m sharing today are two of my absolute FAVORITES.
As I mentioned in my blog post on Wednesday, Stuart and I are currently doing the Whole 30 challenge. One of the difficulties of Whole 30 (and Paleo for that matter) is finding some other options for breakfast other than eggs. A lot of people eat lunch and dinner type meals for breakfast, including chicken and veggies, but I haven’t quite gotten there yet.
Then I made a recipe out of Practical Paleo called, “coco-nutty grain-free porridge,” and was super excited to have found another delicious option! Even Stuart, who HATES coconut, likes this breakfast. I guarantee if you like almond butter, and coconut (but remember even Stuart likes it!) you start putting down your Frosted Flakes in exchange for a bowl of this deliciousness.
- 2 tablespoons almond butter
- 1/4 cup shredded coconut flakes (I use unsweetened)
- 6 tablespoons warm water or coconut milk (I use coconut milk)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon raw honey or maple syrup (optional)
- Combine all ingredients in a small mixing bowl.
- Transfer to a sauce pan, and heat over a low flame until it reaches your desired temperature.
- If you use coconut milk instead of water, make sure you use the full-fat kind that comes in a can, not the stuff that's next to the almond milk.
The next recipe has become a staple for dinner in the Grandlienard household: the most amazing Sweet Potato Fries EVER. Literally. Stuart (who’s also my personal taste tester) said this recipe is restaurant-worthy. I definitely agree, and the best part is, it’s super easy! This, and many of my favorite Paleo recipes are from Nom-Nom Paleo.
Although a lot of recipes will tell you to peel the sweet potatoes, the skin is where most of the nutrients are, so I like to keep it on. I just scrub it really hard with my little buddy brush (don’t judge his frazzled state…I think he had a fight with our garbage disposal a few months back…)
I also like to combine my melted coconut oil, paprika, salt and pepper in a bowl before putting them on the sliced sweet potatoes, as I think it helps spread it out more evenly!
Just be sure to make enough to share :)
- 2 pounds garnet yams (or sweet potatoes)
- 2 tablespoons coconut oil or fat of choice
- Kosher salt
- Freshly-ground black pepper
- 1 teaspoon smoked paprika (I use more, Stuart and I like them a little more spicy.)
- Preheat oven to 375.
- Peel the yams (or don’t, like me!) and cut them into matchstick-thin slivers.
- Scoop out coconut oil and melt it in the microwave for about 20-30 seconds.
- Toss the fries with the melted coconut oil, salt, pepper and paprika.
- Arrange them in a single layer on a baking sheet.
- Pop the tray in the oven for about 30 minutes, tossing the fries and rotating the baking sheet halfway through.
- When the fries are tender in the middle and browned on the edges, throw them in a large bowl and toss with some more salt and pepper to taste (this part is optional).
- DIG IN!!
- In my picture you can see I had too many fries for them to only be a single layer…I usually try to use less, and cook them in a single layer. But if you use more like I did, just cook them a bit longer.
Have a fab weekend friends!