The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Curly Sweet Potato Strings

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My crossfit coach made these for an event recently and they are amazing!  So, now I make these every chance I get… they are so good!  Thanks, Rocky!!

Ingredients:

  • Sweet Potatoes
  • Yucca
  • Beets
  • any other root veggie!
  • Fat to fry in- I used Palm Shortening, but lard, coconut oil, or bacon grease would be fine!

Peel root veggies, using julienne peeler or spiral slicer to make thin strips.  Heat oil in deep fryer to high setting (mine only goes up to 375). Fry roots for approximately 3 minutes.  Watch closely, they get brown/burnt very quickly!  Remove and add salt or cinnamon… both options are quite yummy!  Enjoy!

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Paleo Huevos rancheros

IMG_8091This recipe was based on the one from Make It Paleo.  I made this for my husband and I just to have something a little different today for breakfast… and we loved it!!

Ingredients:

  • 1 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 orange bell pepper, chopped
  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 2 tomatoes, chopped
  • 1 Tbsp coconut oil
  • 4 eggs
  • cilantro and avocado slices for garnish

Heat 1 Tbsp of oil in skillet over medium heat.  Saute garlic, bell pepper, onion and jalapeno until the onion is translucent and peppers are a little soft.  Add in tomatoes and saute for 5 min.  Set aside.  Heat 1 Tbsp coconut oil over med-low heat and slow cook eggs until the whites are cooked through.  Put eggs on plate and top with onion/pepper mix and garnish with cilantro and avocado slices.  Salt and pepper as desired.  Enjoy!

 

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My Favorite Guacamole!

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This is basically Alton Brown’s recipe from the food network, with a few minor changes.  I make this usually 2 times a week and we eat it on almost everything!  Enjoy!!

 

Ingredients

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne (optional)
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced (optional)
  • 2 Roma tomatoes, diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html?oc=linkback

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