Spicy Sweet Potato Salad

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Did you know there is a difference between sweet potatoes and yams? It’s common for most people to confuse the two!

Sweet potatoes are yellow to cream-colored inside, drier than yams, with a mild, nutty taste, where as Yams are moist and sweet and orange when you cut into them.

Be creative with your sweet potatoes and yams!  They can be used in most recipes calling for potatoes, pumpkin, squash and even bananas when use in breads, cakes and cookies. They are high in fiber, high in antioxidants, have a low glycemic index and are an excellent source of potassium.

Ingredients:

8 large sweet potatoes

1 c olive oil

sea salt and ground black pepper

1/2 c white wine vinegar

2 medium red bell peppers

4 tsp ground cumin

2 tbsp grated orange zest

1 c sliced scallions

1 c fresh minced basil leaves

1.5 jalapeno peppers,minced

1/2 raisins

Directions:

1. Preheat the oven to 400F. Peel the sweet potatoes and cut them into bite- sized pieces. Put them on a baking sheet, drizzle with 4 tbsp of the oil and toss to coat. Sprinkle with salt and pepper and roast turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

2. Make the dressing while the potatoes cook. Put the remaining oil in a blender along with the vinegar, bell pepper, cumin and zest. Sprinkle with a little salt and pepper. Puree until smooth.

3. Toss the warm potatoes with the scallion, basil, jalapenos and raisins. Add 1 c of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or a room temperature.

I found this recipe in a little booklet that came with my last purchase of yams- you can find more recipes here!

xo erin

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Paleo Deep Dish Salted Carmel Chocolate Chip Blondies

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I missed baking clean treats while I was on my mission! It was too hard to carry around the ingredients, and expensive to try new fun recipes on a super tight budget…so one of the first things I wanted to do when I was home was bake something with my sister!

I was craving cookie dough…. my sister had eaten a lot of cookie dough in the last couple of days, so we compromised with this delicious deep dish!

Recipe from With Salt and Whit

Have fun and enjoy!

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ingredients:

caramel:
    • 1/4 cup coconut oil, melted
    • 1/3 cup almond butter
    • 1/3 cup maple syrup
blondie:
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup melted coconut oil, melted
  • 1/4 cup maple syrup
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup enjoy life chocolate chips (Dairy free)

instructions:

  1. preheat oven to 350 degrees f.
  2. in a blender, combine the coconut oil, almond butter and maple syrup. blend until mixed well and smooth. pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
  3. in a small bowl, combine the almond flour, salt, baking soda, and cinnamon. add the coconut oil, maple, egg and vanilla extract. stir until just combined. fold in chocolate chips.
  4. add to the skillet, smoothing out on top of the caramel.
  5. place in the oven and bake for 20 – 25 minutes, or until the blondie is cooked through.

yields 8*

 

xo

Chicken Tacos

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Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!

These were super simple….

Plantain taco shell

Chicken

Red cabbage

Guacamole

Cherry tomatoes

Cilantro for garnish (and because I LOVE tons of it!)

What are your favorite taco toppings?

xo erin

Paleo Mayo

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{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

BBQ Aprticot Wings

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Ingredients

4 pounds chicken wings
2 c BBQ sauce
1.5 C apricots, chopped
1 tsp ginger powder
1 TBS garlic powder
2 T gluten free tamari
Directions
  1. In a medium mixing bowl, combine all the sauces & spices. Remove about ½ cup of the mixture and refrigerate for later!
  2. Add the chicken wings to a large slow cooker, then cover with the sauce mixture. Stir until wings are well-coated. Cook on low for 6-8 hours.
  3. Once done, set oven to broil. Line a baking sheet with foil.
  4. Remove wings from slow cooker and place on the lined baking sheet. Drizzle with some of the slow cooker sauce if desired. Broil for approximately 2 minutes.
  5. Remove pan from oven, flip wings, and brush wings with the remaining sauce mixture that you saved out.
  6. Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize.
  7. Remove from oven and serve!

xo erin