Paleo Chicken Satay Pasta

Chicken Satay Pasta 2

Y’all, I am dog-tired today! Why? Well, my lack of beauty sleep is thanks to… you guessed it, my dog (see what I did there???)!  The poor guy has a hot spot on his tail that is causing him some discomfort.  I tried my best to ease his pain (itch cream, cuddling, etc), but that didn’t seem to work too well.  As a reward result, he retreated under the bed directly underneath where I lay my head and proceeded to whine intermittently throughout the ENTIRE night.  In my “Why won’t you let me #$&*ing sleep?” haze, I had a full conversation with him pleading for him to either stop the whining or relocate to someplace where I couldn’t hear him.  Hey, I’m flexible!  Unfortunately, his English appears to be limited as he didn’t budge.  Here’s to hoping tonight will be more restful for all!

If you’re like me and want to spend as little time in the kitchen as possible tonight, this recipe is perfect if you’ve already done a wee bit of prep.  I discovered Cappello’s Paleo Friendly pastas a while ago and am in love (note: I am NOT being endorsed to say that)!  They are my go-to whenever I don’t feel like putting a ton of effort into dinner but still want to feel like I did.  The fettuccine is ready in 90 seconds.  That’s it!  Throw in veggies, — really, this recipe works well for cleaning out the fridge days — leftover chicken, and sauce.  Boom, done!

Paleo Chicken Satay Pasta

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3 large servings

Paleo Chicken Satay Pasta

Ingredients

  • 1 box Cappello's Fettuccine
  • 3/4 lb cooked boneless, skinless chicken thighs, cut into strips
  • 1 head broccoli, chopped into florets
  • 2 medium carrots, shredded
  • 2 cloves garlic, minced
  • 1 inch ginger root, grated
  • 1 Tbsp Extra Light Olive Oil
  • 1 recipe Paleo Satay Sauce (recipe here)
  • Optional: Sesame seeds for topping, Any additional veggies you would like.

Instructions

  1. In a large saute pan, heat oil. Stir in veggies, garlic, ginger, and chicken. Cook until veggies begin to soften slightly (I prefer a little crunch still, but whatever floats your boat).
  2. Once the chicken is heated through and the vegetables are cooked to you liking, prepare the fettuccine in a separate pot following the package instructions.
  3. Add the cooked fettuccine and the satay sauce to the veggies. Stir until all ingredients are incorporated.
  4. Top with sesame seeds and enjoy!
http://www.paleophreak.com/paleo-chicken-satay-pasta/

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Paleo Satay Sauce & Tribal Wars Recap

Satay Sauce 1.1

This weekend was a whirlwind! This past weekend was Tribal Wars in Birmingham (I described what Tribal Wars is in this post).  ITF New Orleans brought 12 teams in total to compete!  I was part of Wait! Let Us Finish… which was supposed to be our same team as last year.  A little bit of back story to the name:  last year, my husband had a medical emergency during the first workout (casualty 1), and I went along with him to the hospital (casualty 2). Then, in the second workout, one of our remaining teammates popped his calf muscle (casualty 3) and somehow hobbled through to finish his portion of the run.  By the end of Tribal Wars 2015, we had only one of our original members left standing.  Our goal this year was redemption; we wanted to finish all three workouts with each member of our team!  Unfortunately, fate struck again and my husband was forced to undergo surgery on Friday.  He’s perfectly fine, but he was unable to compete this weekend.  While I would have loved to have had him by my side, I am very happy with the men who basically went through hell with me this weekend!  We were all friends before competitors and it showed in our communication and performance as a team.  It didn’t matter where we placed out of the other teams overall or even within our own New Orleans community, we were elated to have finished together.  I valued the camaraderie I felt within our group.  I bonded with not only my own team, but with people I may not see on a daily basis as we all cheered for each other.

Of course the only picture of us as a team was taken right after (literally!) we finished the second workout of the day!

Let Us Finish

While I was on my way home from Birmingham, I received a text from “the patient” (as he is referring to himself now) that he would like some of my Paleo Chicken Satay Pasta (I will share this recipe on Thursday this week).  Of course the last thing on my mind is cooking!  I just wanted to curl up in bed and sleep for days.  However, he went to the store and purchased the ingredients needed, so I have no excuse…  The shining star of the dish is the satay sauce which I share below!

Paleo Satay Sauce

Cook Time: 5 minutes

Total Time: 5 minutes

Yield: 1/2 cup sauce

Paleo Satay Sauce

Ingredients

  • 1/4 cup almond butter (or other nut butter)
  • 1/4 cup coconut aminos
  • 2 Tbsp sesame oil
  • 1 Tbsp raw honey
  • 1-2 tsp sriracha
  • 2-4 Tbsp coconut milk

Instructions

  1. In a medium bowl, whisk together all ingredients. Adjust the amount of sriracha to the level of spice you like. Adjust the amount of coconut milk to the sauce consistency you prefer.
  2. Enjoy with a variety of dishes!
http://www.paleophreak.com/paleo-satay-sauce/

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Paleo Beef Enchiladas

Paleo Enchiladas 1

It’s that time again! This weekend is Iron Tribe’s annual Tribal Wars competition.  I’ll be heading on the road tomorrow to meet up with my fellow tribers, ready for battle.  Birmingham or bust, baby!

For those of you unfamiliar with Tribal Wars, it is the inter-gym competition for all of Iron Tribe Fitness.  It’s broken up into divisions based on skill level (I’m middle of the road and fall into the “Tribe” division).  The events will take place Friday and Saturday with a block party to follow.  This year, I believe there are around 600 competitors! Any member of Iron Tribe is allowed to participate no matter their fitness level.  I really like this inclusive attitude as it fosters the family-like feeling we have at our gym.  I’m definitely looking forward to cheering on all of the teams (especially the ones from Downtown Nola) this weekend!  If you’d like to follow along, they’ll be streaming us live on Facebook or search #TribalWars16 on social media.

While enchiladas are not going to be part of my pre-Tribal Wars diet, I look forward to scarfing these babies down upon my return!  I chose to make my own tortillas (recipe here), but instead of making 8 tortillas with my recipe, I chose to make 5 larger tortillas.  Because, stuffing.  Lots and lots of stuffing.

Paleo Beef Enchiladas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 5-8 enchiladas

Paleo Beef Enchiladas

Ingredients

    For the Sauce:
  • 10 ounces enchilada sauce
  • 1 cup chicken broth
  • 1 Tbsp arrowroot powder
  • 1/4 tsp cumin
  • For the Filling:
  • 1 lb ground beef
  • 1 Tbsp extra virgin olive oil
  • Salt to taste
  • 1/8 tsp chili flakes
  • 1/4 tsp cumin
  • Paleo tortillas (Recipe here or recommend Siete Foods brand in store)
  • 2 cups shredded cheddar or cheese of choice (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium sauce pan, combine all sauce ingredients.
  3. Simmer until the sauce begins to thicken and set aside.
  4. Over medium-high heat, heat the oil in a large saute pan.
  5. Add the ground beef and spices and cook until the beef is browned.
  6. Drain grease from pan.
  7. In a 9x13 casserole dish, pour half of the enchilada sauce to coat the bottom.
  8. Begin assembly of the enchiladas.
  9. Dip the tortilla in the enchilada sauce to coat both sides. Fill tortilla with meat and cheese (if using). Roll and place seam side down in casserole dish.
  10. Repeat with remaining tortillas until the dish is full.
  11. Pour the remaining enchilada sauce over the enchiladas.
  12. Top with remaining cheese.
  13. Bake for 30 minutes. Serve warm. Enjoy!
http://www.paleophreak.com/paleo-beef-enchiladas/

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Paleo Tortillas

Paleo Tortillas 1

Paleo f(x) 2016 is in the books, y’all!  The trip to Austin was a whirlwind.  We chose to drive instead of fly since it should have only taken 7 1/2 hours each way.  Thanks to Houston traffic and weather delays, I think we spent closer to 9-10 hours in the car on our way home. Bleh!  I’m just thankful my friends enjoy driving!  I was able to relax in the backseat playing obnoxiously loud car games with my fellow passengers.  Despite the traffic woes, the trip was a success!  I learned a lot from the experts in several seminars on varying topics of interest.  The highlight of the convention for me was going to all of the booths and meeting the people behind all of the paleo products I enjoy.  I sampled so many products and put several new snacks on my list of “must-haves”.  Unfortunately, most of these goodies are not available in stores in the New Orleans market at the moment (shocker).  Thank goodness for the internet (somwehere Al Gore is attempting to accept this praise, ha!)!  The majority of the products are available online with the exception of a few local only to Austin.  A couple of my faves have already appeared with my meals on instagram.  Shameless plug, I am now on Instagram; search @paleophreak to follow me!

Okay, back to your regularly scheduled programming…  One of the foods I sampled were paleo tortillas from Siete Foods.  They have two varieties: almond flour and cassava/coconut flour tortillas.  I liked the taste of the almond flour better, but the texture of the cassava/coconut flour over the almond flour.  I have been making my own paleo tortillas for quite a while now, but tasting these made me realize I never shared my recipe with you all.  Please forgive me!

Paleo Tortillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8 tortillas

Paleo Tortillas

Ingredients

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 tsp sea salt
  • 4 Tbsp avocado oil
  • 5 1/2 Tbsp warm water

Instructions

  1. Heat griddle pan or saute pan over medium heat.
  2. In a medium bowl, stir together dry ingredients.
  3. Add in oil and water. Stir until a soft dough ball forms.
  4. Divide the dough into 8 equal pieces.
  5. Roll each piece into a ball.
  6. You may use a tortilla press to form the tortilla, or you can sandwich the dough ball between two pieces of parchment paper and flatten to about 1/8"-1/4" thickness.
  7. Remove the tortilla from the press or the parchment paper and place on the griddle.
  8. Heat about 30 seconds - 1 minute per side. The tortillas will need to be cooked through, but still pliable. If they begin to turn golden, they have been overcooked.
  9. Remove from heat and allow to cool a bit before eating.
  10. Enjoy!
http://www.paleophreak.com/paleo-tortillas/

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Paleo Almond Butter Pancakes

Paleo Almond Butter Pancakes

It’s been a while since I’ve posted.  To be honest, I have been having trouble being inspired in the kitchen.  Without any food worthy to share with you all, I felt like I might be diving into livejournal circa 2001 territory if I just posted about what is going on in my life.  However, I am back! And, I come bearing a recipe!  The best part is that I actually have a few in my arsenal queued up and ready to share with you all.  Yay for “Productive Kate” (she pops her head up every once in a while)!

So, Cliffs Notes version of my life since my last post:

  • I placed 4th in March Madness at Iron Tribe Nola. I set some PRs and hung-in there against the competition.  Despite not winning, I am the only lady who can claim the title of Back-to-Back March Madness Finalist.  Maybe I should get business cards made with that as my Position Title…
  • I went to the beach with friends for a volleyball tournament.  It was super fun and very humbling.  I didn’t actually compete, but I did watch some studs show that sand who’s boss.
  • I hurt my lower back and am currently receiving treatment.  I’ve already seen some progress, but it’s killing me that I can’t work out at my normal level.  I’m hoping to be ready in time for Tribal Wars in about a month.
  • I’m competing in Tribal Wars again! For those who are unfamiliar with the event, it is the event of the year for Iron Tribe athletes.  It’s a team competition with teams comprising of 4 members each.  We compete in different skill divisions in a series of workouts over the course of a few hours.
  • I’m going to Paleo f(x) next week!!  It will be a fun and educational weekend covering all things Paleo.  I’m super excited and I plan on sharing some of my new-found knowledge with all of you, so stay tuned!

On a somewhat related note, I know I talk about Iron Tribe Fitness on here a lot and some of you may have no clue what I am rambling on about.  Well, I just found out they are giving out free one week passes!  In case you are interested in trying them out, here’s the link: 1 Free Week at Iron Tribe. (Disclaimer: I do not receive any sort of referral incentive if you sign up for the pass; I just really love my gym)

Paleo Almond Butter Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8-10 pancakes

Paleo Almond Butter Pancakes

Ingredients

  • 1 1/2 c almond flour
  • 1/2 c arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch sea salt
  • 1/4 tsp ground cinnamon
  • 3 eggs
  • 3/4 c almond milk, unsweetened
  • 1/2 tsp vanilla extract
  • 1/4 c almond butter (heaping)
  • 2 Tbsp raw honey
  • Coconut oil

Instructions

  1. In a medium bowl, combine dry ingredients.
  2. Add all wet ingredients and stir just until combined.
  3. Heat a large saute pan or flat griddle over medium-low heat and add 1 Tbsp coconut oil.
  4. Once the coconut oil is melted and coats the pan, spoon mixture onto the pan making silver dollar sized pancakes.
  5. Cook for about 2-3 minutes, or until the edges begin to brown. Flip and cook for an additional 2-3 minutes.
  6. Serve warm and top with pure maple syrup, honey, or coconut whipped cream if desired.
http://www.paleophreak.com/paleo-almond-butter-pancakes/

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Paleo Breakfast Casserole

Paleo Breakfast Casserole

Raise your hand if your March Madness bracket is completely busted.  Me, me, me!  Between Michigan State and Kansas both falling, I only have two of the Final Four teams in my bracket; definitely not the makings of a Madness bracket champion this year.  However, we are once again doing March Madness at Iron Tribe!  I’m currently in the Elite Eight and am pretty nervous about my match-up this week.  I’m facing a fierce competitor and I believe it’s a toss-up to decide who will advance.

In preparation for this showdown, I got a deep-tissue massage.  I’ve been having issues with my lower back/glutes on just the right side (weird!).  This area has proven to be incredibly tricky to work out and has been pestering me for a while.  One of the Iron Tribe coaches has been insisting I get a massage for a while now, and I finally took her advice.  I think it paid off!  I saw a massage therapist a friend recommended, and the session was very therapeutic.  I’m hoping the effects are lasting.  I don’t want anything getting in the way of the display of will, determination, and sheer physical strength I will rain down on my opponent tomorrow! Just kidding… Or, am I???

On a different note, I am finally getting around to sharing my breakfast casserole recipe.  I have had numerous people ask me for this one, so I figure it’s high time I post it!  The good thing about casseroles is they are super easy, relatively quick, and completely customizable.  As much as I would love to load my casserole up with veggies, I know I would be met with an upturned nose from the hubs.  You know how there are plenty of moms out there who brag about sneaking vegetables into their children’s food?  I need them to teach me their ways!  Anyway, this casserole could easily take on more veggies than just the sweet potatoes if that’s your taste.  I will also sometimes include cheese for a primal casserole, but I can tolerate dairy pretty well.  The best part of this dish is that it reheats really well.  I heat mine up at work on weekday mornings when I am inevitably running late and dine at my desk.  Do you all have any favorite make-ahead breakfasts for those busy weekday mornings?

Paleo Breakfast Casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 servings

Paleo Breakfast Casserole

Ingredients

  • 8 eggs
  • 1 lb ground breakfast sausage, browned
  • 2 c sweet potato, peeled and shredded
  • 2 c shredded cheddar cheese (optional)
  • 1/3 c unsweetened almond milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp mustard powder
  • pinch nutmeg
  • salt and pepper to taste
  • up to 2 cups of additional veggies (optional)
  • Coconut oil or ghee for greasing

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together all ingredients until thoroughly combined.
  3. Pour mixture into a greased 9x13 casserole dish.
  4. Bake for 50-60 minutes until there is no "jiggle" in the center of the casserole and the top is slightly browned.
  5. Enjoy!
http://www.paleophreak.com/paleo-breakfast-casserole/

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Paleo Rosemary Breadsticks

Rosemary Breadsticks 1

Did y’all watch the Oscars yesterday?? I normally love watching the Oscars every year, but I had mixed feelings heading into this year’s awards with all of the controversy surrounding the event.  However, I made sure I had all of my Oscars snacks and red wine (C’mon, grapes are Paleo and wine comes from grapes… No? Well, that’s my logic and I’m sticking to it!) ready to go before the opening monologue.  If there were going to be fireworks, I wanted a front-row seat.  Chris Rock sure did not disappoint either.  He left the Twitterverse with plenty of material to chirp about throughout the night.  I’m generally not a fan of politicking in a forum such as an entertainment awards show.  I realize that with such a large and captive audience, it’s difficult to pass up such an opportunity.  Vice President Joe Biden’s introduction for one of the Best Song nominees was an exception for me.  Lady Gaga gave a beautiful and powerful performance of “Til It Happens To You”, which was a song from a documentary about sexual assault on college campuses.

On a lighter note, Charlize Theron was a knock-out in that red number of hers!  Other favorite outfits of mine were Brie Larson, Jennifer Garner, Julianne Moore, and Cate Blanchett.  Another highlight of the night was Leo finally winning his own golden man for the mantle!  I haven’t seen The Revenant; nor is it really high on my “to watch” list.  It’s kind of ironic that out of all of the amazing performances he has made, he wins for the film which was not necessarily a “crowd favorite”.  Either way, his win was long overdue.

Throughout all of it though, I was happy noshing on salami chips, proscitto, pickles, and these crunchy rosemary breadsticks.  This is one of only a handful of times I have used the cassava flour in my paleo baking and it works perfectly in this recipe.  The flour is similar to tapioca flour.  But instead of isolating just the starch, the whole yuca root is peeled, dried, and ground resulting in cassava flour.  The resulting breadsticks gave a nice crunch, but still easy to chew.  I chose to use rosemary in mine, but these could be seasoned with just about anything your heart desires!

Did any of you watch the Oscars?  What were your thoughts?

Paleo Rosemary Breadsticks

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8-10 breadsticks

Paleo Rosemary Breadsticks

Ingredients

  • 1/2 cup cassava flour (I used Otto's Naturals brand)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/4 cup water
  • 1 1/2 tsp fresh rosemary, finely chopped
  • 1 tsp sea salt
  • 1/4 tsp garlic powder
  • Prosciutto (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine all ingredients until incorporated.
  3. Divide dough into 8-10 equal pieces.
  4. Roll each piece into a snake-like shape.
  5. Place breadsticks on a parchment-lined baking sheet about 1-2" apart.
  6. Bake 20-25 minutes or until slightly golden.
  7. Allow breadsticks to cool and wrap with prosciutto if desired. Enjoy!
http://www.paleophreak.com/paleo-rosemary-breadsticks/

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Paleo Pulled Pork

Pulled Pork 1

It’s that time of year again!  For those of you who remember, last year around this time I participated in the Transformation Challenge at Iron Tribe.  Well, I am participating again this year as well.  It was a hard decision since Mardi Gras is early this year.  This means a short king cake season (Oh no!).  I am working on a paleo version of king cake and am hopeful in its success.  I attempted a version last year and let’s just say it wasn’t “post-worthy” (that’s putting it mildly).  Sure, there are vendors marketing paleo versions masquerading as “king cake”.  But, they haven’t even been close enough to the real thing for me to warrant spending the money on them.  So, I will attempt to make one again this year with my fingers crossed!

I got a little off subject there… back to the Transformation Challenge!  The Challenge is 5 weeks long, ending the Friday before Mardi Gras.  I have to eat as close to 100% Paleo for the duration of the Challenge.  During the first week of the Challenge, Iron Tribe did a body composition analysis.  I’m curious how my diet and workouts will affect my body fat percentage.  Thanks to my Disney trip and the holidays, it was a little higher than normal (oops).  The coaches have also been giving us tips to help us stay on track such as portion sizing.

One thing that has really helped me stay close to 100% Paleo (I’m usually about 80% any given week) is meal prep.  I’ve been making the effort to plan out my meals for the week ahead of time and prepare most of the food during the weekend.  This pulled pork recipe has been a real hit in ease of preparation, taste, and number of servings (assuming you like leftovers…).  It’s great to eat by itself, as a taco, or over a sweet potato. I’ve already had it two nights this week, but I totally about to make it a third!

Paleo Pulled Pork

Prep Time: 1 hour, 5 minutes

Cook Time: 6 hours

Total Time: 7 hours, 5 minutes

Yield: 6-12 servings depending on weight of pork

Paleo Pulled Pork

Ingredients

  • 6-9 lbs Pork Shoulder or Butt
  • 1/4 cup Sucanat
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 2 tsp Sea Salt
  • 1 tsp Cayenne Pepper
  • 3/4 tsp Black Pepper
  • 1/2 tsp Ground Cinnamon
  • Paleo Barbecue Sauce, such as this recipe

Instructions

  1. Combine sucanat and spices together until mixed.
  2. Rub the spice mixture onto the entire surface of the pork shoulder.
  3. Cover with saran wrap and place in the refrigerator for 1 hour - overnight.
  4. Preheat oven to 325 degrees.
  5. Place pork shoulder in a shallow roasting pan or large oven-proof saute pan.
  6. Roast pork 1 hour for every pound of pork.
  7. Once done roasting, remove from oven and allow to rest for at least 30 minutes.
  8. Shred the pork and store without sauce in the refrigerator.
  9. When ready to eat, the pork is best reheated on the stove and then tossed with your favorite barbecue sauce. Enjoy!
http://www.paleophreak.com/paleo-pulled-pork/

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Paleo Maple Roasted Sweet Potatoes

Roasted Sweet Potatoes 2

A slightly belated Happy New Year to you all!  The holidays were quite a busy time for me, but things are finally starting to get back to normal.  I was in charge of Christmas dinner at my in-law’s home.  Despite promising I wouldn’t force-feed them Paleo food (I’m still trying to convince them healthy doesn’t have to mean yucky), I made these sweet potatoes and completely fooled them!  These were most everyone’s favorite part of the meal, ironically.

Right after Christmas, I traveled with my family to Walt Disney World to celebrate my grandmother’s 80th birthday.  Despite the high crowd levels in the parks, we hardly had to wait for a ride more than 30 minutes.  You may be saying to yourself “How did they pull that off??!”.  Well, one very stressed and unfortunate castmember decided to yell at my mother which resulted in tears from my grandmother early in our trip.  This was probably the best thing that could happen to us because it resulted in 3+ additional fastpasses for each member of our group each day!  For those of you unfamiliar with the fastpass system, these are basically like golden tickets (especially during super crowded times) that allow you to skip most of the queue for a ride.  Every day of our trip I would send a silent “thank you” to that frazzled castmember as I would bypass wait times of 210 minutes.  Since I didn’t have to waste all that time waiting in line, I was able to jump on more rides.  This led to me walking 10-15 miles each day!  I knew there was a reason I always return from Disney with a firmer toosh!

My 21-year-old cousin and I decided we were going to complete the infamous “Drink Around the World” challenge at Epcot on New Year’s Eve.  This was a foolish decision on my part.  I may only be pushing 30, but I’m still not able to recover quite as well as a 21-year-old!  My morning on New Year’s Day was just a bit “rough”.  While I can now check this off my bucket list, I will definitely not being drinking at all 11 countries in one evening ever again!

All in all, I had a wonderful holiday.  I enjoyed spending the time with my family and made many great memories.  I hope you all had a wonderful holiday as well!

Paleo Maple Roasted Sweet Potatoes

Prep Time: 1 hour, 10 minutes

Cook Time: 1 hour

Total Time: 2 hours, 10 minutes

Yield: 6-8 side servings

Paleo Maple Roasted Sweet Potatoes

Ingredients

  • 3-4 sweet potatoes, peeled and cubed
  • 1/2 cup pure maple syrup
  • 1/4 cup unsalted grass-fed butter or coconut oil, melted
  • 1/2 lemon
  • 1 1/2 - 2 Tbsp ground cinnamon
  • 1/8 tsp ground black pepper
  • salt to taste

Instructions

  1. In a bowl or other container, combine all ingredients and toss until all sweet potatoes are covered.
  2. Let sit at least one hour, or overnight in the refrigerator.
  3. Preheat oven to 400 degrees.
  4. Spread sweet potatoes into a single layer on a baking sheet lined with aluminum foil (you'll thank me when it's time to clean up!). Pour any remaining syrup mixture over the sweet potatoes.
  5. Roast for 1 hour. About halfway through roasting, stir the sweet potatoes. The sweet potatoes are done when they are tender and caramelized. Enjoy!
http://www.paleophreak.com/paleo-maple-roasted-sweet-potatoes/

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Paleo Thanksgiving: Roasted Ranch Turkey Breast

Ranch Turkey Breast

Turkey Day is almost here! And, just in case you are still looking for a way to do up your bird, I’ve got a tasty option for all of you who love ranch (who doesn’t like ranch?!).  I was just cooking for two, so I only cooked the turkey breast.  But, this recipe could easily be scaled up for a whole turkey.  I chose not to brine the turkey since it was just the breast cooking, and it turned out nice and juicy.  If I were to make a whole turkey, I would definitely brine it at least a day ahead of time to ensure the breast meat doesn’t dry out.  However, to quote Sweet Brown, ain’t nobody got time for that!

I am definitely looking forward to stuffing my face tomorrow.  My dad and I planned out our menu yesterday, and I will be doing a lot of prep this afternoon.  Thankfully (it is Thanksgiving after all!), Iron Tribe will be having a couple of classes tomorrow morning.  I’ll at least be able to feel a little bit better about myself when I’m reaching for that second slice of pie.

Are any of you going shopping for Black Friday? It baffles me how the shopping seems to start earlier each year.  I’ve been receiving tempting sale emails all week, but there is no way I’m sacrificing my holiday to battle scores of other people to save some money.  Normally on Black Friday I am happy watching football on mute while listening to Christmas music and decorating my home.  Unfortunately, I have to work on Friday this year.  Plus, I went a bit nuts and put a few decorations up two weeks ago… I just couldn’t help myself!  Anywho, bring on the turkey and I wish you all a Happy Thanksgiving!

Paleo Thanksgiving: Roasted Ranch Turkey Breast

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 4-5 servings

Paleo Thanksgiving: Roasted Ranch Turkey Breast

Ingredients

  • 2.5 - 3.5 lb turkey breast, bone in and skin on
  • 1 medium carrot, chopped in large pieces
  • 1 stalk celery, chopped in large pieces
  • 1/4 yellow onion, chopped in large pieces
  • 1/4 cup softened grass-fed butter or coconut oil
  • 1 tsp chopped dill, fresh or freeze-dried
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. In a small bowl, mix together butter, dill, garlic powder, and onion powder.
  3. Using your fingers, separate the skin from the meat.
  4. Massage the butter mixture onto the meat under the skin. Try to ensure the skin is covering any exposed meat.
  5. Salt and pepper the skin.
  6. In a roasting pan or dish large enough to fit the turkey, place the vegetables and then the turkey on top of the vegetables (bone side down).
  7. Place in the oven and immediately reduce temperature to 350 degrees.
  8. Roast for 1 hour, or until internal temperature reaches 160 degrees with an instant read thermometer.
  9. Once the turkey has reached the desired temperature, remove from the oven and tent with aluminum foil. Allow the turkey to rest fro 20-30 minutes before slicing.
  10. Enjoy!
http://www.paleophreak.com/paleo-thanksgiving-roasted-ranch-turkey-breast/

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