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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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

Grilled Shrimp & Warm Potato Salad

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Ingredients:

1 bag mini red potatoes, quartered

1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices

1 pkg freshwater shrimp (12)

1 tbsp olive oil

2 tsp garlic salt

Lemon Parsley Vinaigrette:

1/4 c olive oil

1 tbsp lemon juice

2 tsp grainy mustard

1/2 tsp sea salt

1/4 tsp black pepper

2 tbsp fresh parsley, chopped

Directions:

  1. Preheat barbecue to medium-high heat. In a aluminum bbq dish pour in 3 cups cold water and add your potatoes. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 minutes, until fork tender.
  2. While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
  3. Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
  4. Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
  5. Toss shrimp with the 1 tbsp olive oil and garlic salt. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
  6. Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.

Adapted from Jamie Oliver’s recipe.