Tag Archives: sweet potatoes

Buttery Parsnip and Sweet Potato Mash

4 Dec

It was an amazing day when I discovered that I could essentially turn any root vegetable into a “mash”. All these years mashed potatoes have stolen the show…but if you think about it….sweet potatoes, carrots, parsnips, beets. The possibilities are endless. Over the summer I made mashed beets with coconut butter. I don’t think I blogged about it, but it was good. It was the only way I could get my husband to eat beets.

I spent a considerable amount of time deciding whether to use lard or ghee in this mash. I decided the ghee would give it a nice buttery taste, reminiscent of mashed potatoes. OMGHEE!!!  Get it? So good. The leftovers are sitting in my fridge now taunting me!!! Replace your traditional mashed potatoes with this dish and you will never go back. Mashed potatoes are boring. Ick.

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Parsnip and Sweet Potato Mash

3 medium parsnips, peeled and diced

1/2 cup cooked sweet potato (about half of one large?? mine were Thanksgiving leftovers so I don’t know how many I started with!)

1/2 tsp chopped fresh rosemary

1 small clove of garlic

1 tablespoon full fat canned coconut milk

1/2 tablespoon ghee

salt and pepper to taste

1. Prepare (peel and dice) sweet potatoes and parsnips and rosemary.

2. Fill a pot with your parsnips and water and put on the stove to boil. Bring to a boil and cook until fork tender (roughly 10 minutes). If you start with an uncooked sweet potato, I like this method to cook it.

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3. Place everything in a food processor and blend it up. You may have to push down the sides to get everything mixed up a couple of times.

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^^New can of coconut milk I now order of Vitacost. It’s BPA free and way cheaper than the $3 cans at the store.

Sooooo good! Can’t wait to eat those leftovers! This is a must make.

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Dinner last night….beef roast, broccoli and mash! Omg.

What veggies do you like with your dinner?

Have you ever tried a different type of “mashed” vegetable?

21 Day Sugar Detox Sweet Potato Waffles

16 Nov

Breakfast for dinner!!! It’s one of my favorites. Perfect for a lazy night where I don’t feel like dirtying a bunch of dishes. Not. I dirty 50 dishes every time I enter the kitchen. I am a never ending dirty dish producer. Even having a dishwasher doesn’t help. It puts a mild dent in the situation.

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As you know, I’ve been following the 21 Day Sugar Detox for the past two weeks. Last time I reported, I felt great. Yesterday, however, I hit a slump. I felt exhausted and had a headache…I never have headaches. I’ve been working out about 4 days a week but I never consider my workouts high intensity so I haven’t been supplementing with sweet potatoes, as the program suggests. When I read the daily email from Balanced Bites, it said to reevaluate your workout plan and if you’re suffering from fatigue to add in sweet potatoes. Bingo! I thought that I wouldn’t need extra carbs from working out, but it turns out I probably do. Plus I did quite a strenuous strength training workout Wednesday….I probably should have paid more attention to it all.

Sweet potato waffles to the rescue!!! They turned out amazing for my BRINNER ….I thought I’d share

Sweet Potato Waffles: 21 Day Sugar Detox Approved!!

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Makes two large waffles

1/2 of a large sweet potato, baked and mashed (around 3/4 cup) I cooked mine in the microwave

2 eggs, separated

1 tablespoon coconut milk

1 tablespoon sun butter or almond butter

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1/2 teaspoon cinnamon (or to taste)

For the topping:

1 tablespoon coconut milk

1/2 tablespoon sun butter

2 drops of vanilla

dash of cinnamon

crushed pecans

1. Whip your egg whites with a hand mixer until they form stiff peaks.

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2. After cooking your sweet potato, mash it up and add it to the egg whites with the sunbutter. Mix until incorporated. Don’t over mix or the whites will flop.

3. Add your egg yolks, vanilla and coconut milk and mix until just combined.

4. Fold in dry ingredients.

5. Place half of the mixture in a sprayed/greased waffle iron. Cook until done!

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6. For topping: Mix together everything but the pecans and microwave for 45 seconds. Pour on top of waffle with pecans. If you’re not on the sugar detox top that baby with maple syrup!!

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7 . Eat that deliciousness!!!

Do you love breakfast for dinner?

Favorite waffle/pancake toppings: GO!

Paleo Shepard’s Pie (with purple sweet potatoes)

23 Jul

I know I am a terrible, terrible blogger! It’s been over a week!! Needless to say I have been pretty busy with my wedding planning and Ausitin and I are in the beginning stages of buying a house. Yeah we’re crazy….It’s been an interesting and eventful summer…..

Last week I figured the 90 degree temps called for one of the most filling and belly warming dinners out there…Shepard’s pie. Please don’t ask me why……I was already too far into it to quit….plus it’s delicious. I put a spin on the usual topping by using a purple sweet potato that I picked up at Tops. This single sweet potato was probably the single inspiration for me to make Shepard’s pie on a 90 degree day. I should reblog this recipe in December when people actually care.

Paleo Shepard’s Pie
filling:
1 lb grass fed ground beef
4-5 large carrots
4-5 stalks celery
1-2 cloves garlic
1/2 a large onion
1/4 cup coconut milk
1/4 cup chicken stock ( approx…I used about three frozen chicken stock ice cubes)
1 tablespoon coconut oil
1 tbsp coconut flour

Spices:
1/2 tsp Garlic powder
1/2 tsp Onion powder
Salt & pepper <<< use to your discretion!!

Topping-
2 cups cauliflower/ sweet potato purée (use purple sweet potato because it's awesome!!)

1. Preheat your oven to 375.
2. Chop your celery, carrots, onion and garlic.
3. Heat coconut oil in a large, deep sauté pan. When it's hot, throw your veggies in.
(Prepare sweet potato cauliflower purée!!! see other recipe)
4. Cook for 7-8 minutes until softened. Place your meat in the pan and begin to brown it with the veggies.
5. When the meat is browned, add coconut milk, chicken stock and spices. Bring to a boil then let simmer for 15 minutes.
6. Add coconut flour and let mixture thicken for another five minutes.
7. Spray a large casserole dish with olive oil spray. Place filling in the dish. Cover with potato mixture.
8. Bake for 45 minutes.

I was seriously sweating after making this…. Maybe you should wait a couple months….but it sure is delicious!!

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Paleo Shepard’s Pie (with purple sweet potatoes)

23 Jul

I know I am a terrible, terrible blogger! It’s been over a week!! Needless to say I have been pretty busy with my wedding planning and Ausitin and I are in the beginning stages of buying a house. Yeah we’re crazy….It’s been an interesting and eventful summer…..

Last week I figured the 90 degree temps called for one of the most filling and belly warming dinners out there…Shepard’s pie. Please don’t ask me why……I was already too far into it to quit….plus it’s delicious. I put a spin on the usual topping by using a purple sweet potato that I picked up at Tops. This single sweet potato was probably the single inspiration for me to make Shepard’s pie on a 90 degree day. I should reblog this recipe in December when people actually care.

Paleo Shepard’s Pie
filling:
1 lb grass fed ground beef
4-5 large carrots
4-5 stalks celery
1-2 cloves garlic
1/2 a large onion
1/4 cup coconut milk
1/4 cup chicken stock ( approx…I used about three frozen chicken stock ice cubes)
1 tablespoon coconut oil
1 tbsp coconut flour

Spices:
1/2 tsp Garlic powder
1/2 tsp Onion powder
Salt & pepper <<< use to your discretion!!

Topping-
2 cups cauliflower/ sweet potato purée (use purple sweet potato because it's awesome!!)

1. Preheat your oven to 375.
2. Chop your celery, carrots, onion and garlic.
3. Heat coconut oil in a large, deep sauté pan. When it's hot, throw your veggies in.
(Prepare sweet potato cauliflower purée!!! see other recipe)
4. Cook for 7-8 minutes until softened. Place your meat in the pan and begin to brown it with the veggies.
5. When the meat is browned, add coconut milk, chicken stock and spices. Bring to a boil then let simmer for 15 minutes.
6. Add coconut flour and let mixture thicken for another five minutes.
7. Spray a large casserole dish with olive oil spray. Place filling in the dish. Cover with potato mixture.
8. Bake for 45 minutes.

I was seriously sweating after making this…. Maybe you should wait a couple months….but it sure is delicious!!

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20130723-193154.jpg

WIAW: First CSA Share

19 Jun

WIAW was so fun last week I decided to participate again! I am one excited foodie today. Yesterday started my local farm’s CSA share and I went to pick up the goodies right after school.

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In the mix:

Swiss chard (which I’ve had before and was NASTY…but I’m googling other ways to use it), lettuce and garlic scapes (not sure what these are…I’m assuming the tops of garlic.

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I also came home to an exciting package from my friend who works at a specialty olive oil store:

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Naturally I got right to work to incorporate the CSA share veggies and the olive oil into my dinner!

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Swiss Chard- like I said I’ve had it before when I just sautéed it with garlic and olive oil. It tasted like bitter dirt….ugh. For the salad I made last night I only wanted to use the stalks. So I cut them off and chopped them like celery.

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I’ll save the leaves for later in the week and hopefully they will be edible. Any suggestions?

The salad I made last night was scrumptious:

Baked mustard glazed chicken thighs over lettuce from the share, caramelized onions, the chard stalks, roasted sweet potatoes and avocado. I used the Chipotle olive oil for the sweet potatoes which gave it a nice kick!

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Other notable meals and obsessions this week:

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Ummmm don’t buy this if you don’t have the money to support the addiction. Many scoops with a spoon are regularly taken out throughout the day. OMGGG sooo good.

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Taco Lettuce Cups using butter lettuce

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It’s grillin’ season! Zucchinis! Yum

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Practical Paleo Salmon Cakes- they got the picky fiancé approval too! You should make them.

That’s all for this week!

What are your current food obsessions? Ever had coconut butter?

What was the best thing you ate/made this week?

Suggestions for the swiss chard leaves?

Delicious Sweet Potato Cauliflower Mash

20 Mar

I have invented something amazing!!! Okay I probably didn’t invent it. I know we’ve all ditched the white potatoes by now…duh…and you’ve probably heard of or even tried subbing mashed cauliflower for potatoes. I’ve tried this before and it was so-so. I wasn’t a fan of the chunky and gritty consistency. It was fine, but I wasn’t rushing out to make it again.

While making a Paleo Shepard’s pie last week I think I invented my new favorite substitute for mashed potatoes. Sweet Potato Cauliflower Mash. You MUST try this if you haven’t. It was rich, creamy and extremely flavorful.

I topped my Shepard’s pie with the mixture and it was heavenly.

shepard's pie

 

Sweet Potato Cauliflower Mash

1/2 of a medium sweet potato

1/2 head of cauliflower

1-2 cloves of garlic

1/4 cup coconut milk

1 tbsp coconut oil

salt, pepper, and garlic powder

1. First, cook your sweet potato and cauliflower. I cooked my (whole) sweet potato in the microwave for 10 minutes.

2. Chop the cauliflower into florets and place in a saucepan filled with water. Cook until soft.

3. Meanwhile, heat coconut oil in a sauté pan.

4. Add garlic and whisk.

5. Add in coconut milk and bring to a simmer. Add salt, pepper and garlic powder.

6. Drain cauliflower. Cut your sweet potato in half and throw away the peel (you only need half).

7. Place cauliflower, sweet potato, and coconut milk mixture into your food processor and process until smooth.

Sweet potato Cauliflower mash

8, Consume! Never eat white potatoes again!!!!

I put it on my Shepard’s pie

Sweet Potato at Shepard's Pie

It was thick and creamy, unlike some cauliflower mashes I have made. The small amount of sweet potato really balances it out and the coconut milk makes it super-creamy! Try it!

What’s your favorite way to eat sweet potatoes?

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