I’m getting tired of winter and winter vegetables. Is anyone else?
This is always the time of year that I start to lose my enthusiasm for vegetables and fruits that are only in season right now because they handle cold storage well. So, it’s time for a little extra creativity!
This bread is so yummy and delicious I’ve been making it every week. (Again—totally NOT Whole30, but I’m not trying to stick to Whole30 right now, aight?) It’s sweet, moist, delightfully crumbly, but sturdy enough to slice and sink your teeth into. The best description I can think of is a cross between a Larabar and banana bread.
Because, when you look closely at the ingredients, you’ll quickly see that’s basically what it is. Except, it’s banana bread with no grain. Even better. Continue reading →
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It’s that time of year. The cold weather and snow has returned here to upstate New York. It’s time for a cup of tea! Continue reading →
Sometimes, you just want a crisp, warm, cakey bite of deliciousness.
And this is exactly that.
This recipe is paleo, so it has no grains, gluten, or dairy. However, like all pancakes or bread substitues, it is NOT Whole30 approved. Almost everything in it is compliant on its own (except flax and vanilla extract), but making it into a pancake is not.
I haven’t posted many recipes lately and there’s a reason for that. Namely, I haven’t been cooking much right now. It’s been the holidays which means if it wasn’t a cookie or chocolate, I’m not bothering with it.
(Except for potato chips- I love potato chips. Eating gluten free with lots of traveling, holiday parties, and staying at other people’s homes, I end up eating lots of potato chips. But I don’t mind. Because I love them.)
But…now the holidays are over. I’m not big into resolutions, but I’m definitely into easing out of the craziness of holiday eating. Continue reading →
I’ll admit it—I love eating pumpkin anything in the fall. However, the ways to eat pumpkin narrow a bit when you aren’t eating any grains, dairy, caffeine, or sugar.
As crazy as this food combination sounds, it is SO GOOD. (Remember what I said about no food is sacred? It still applies.) Pumpkin Fish Curry is an awesome way to have a little pumpkin in your fall menu, while still enjoying a warm, hearty, spicy soup that’s perfect for a cold day.
“Nothing is sacred when it comes to food; as long as it tastes good, any combination goes.” At least, that’s what I say! When you think this way, you end up with some awesome collisions of cultural cuisines—like this! (Just a disclaimer, though—there is absolutely nothing authentically “enchilada” about this. That’s the closest thing that this dish reminds me of, so… Enchilada Pie it is.)
Basically, this is a shepherd’s pie with a Southwestern twist—ground beef in a spicy tomato sauce topped with creamy sweet potatoes. Yum!
My favorite thing about this recipe is getting multiple meals from it. I cook three pounds of ground beef or turkey; half of that is for this meal and the rest I save for another meal, like taco salads, burritos, or Chipotle Breakfast Bake. You can also just double the amount of potatoes and make two pans of enchilada pie; it freezes well and you can just pop it in the oven another day. (Gotta love killing multiple birds with one stone. I really am depressed by meals that produce no leftovers; seriously, I feel like I wasted my time for nothing. Leftovers = Awesome.)
Start by throwing a pot of water on the stove with some sweet potatoes and potatoes. I like to use both, but sweet potato is the dominant flavor, so you can just use sweet potatoes if you prefer. I wash them up and throw them in the water with the skins on. Once they’re boiled and super soft, I hold them under cold water and rub the peel off. Easy-peasy. (Note: this method works well on white potatoes, and I’d imagine it would on gold or red potatoes as well, but I’ve never tried it with Russet. No promises there.)
For the meat, I usually use an equal combination of ground beef and ground turkey, but you can do either individually or in whatever combination you prefer. I won’t go into too much detail here; I’m assuming you can follow a recipe. I do want to explain about the flax meal, though. If you so choose, you can dissolve a couple tablespoons of flax meal in a cup of hot water and add it to the meat mixture. This gels a bit and gives the sauce more of a gravy texture (not much, really, but a bit). If you don’t have flax meal around, not a deal breaker AT ALL. It is totally optional, but I like to offer the option.
Once you’ve added all the tomatoes and spices to the browned meat, throw in some finely chopped kale and let it cook until tender. To make sure it is evenly distributed and cooks, it really should be chopped finely. If you’re starting from a bag of washed and cut kale from the store, you may need to chop it a bit more. I find the easiest and least messy way to do this is to throw it in a bowl and use my kitchen shears to cut it up. Kale in dishes with chili spices adds a nice variation in the taste and texture and complements it very well. I suppose you could use other greens, like spinach, instead but I prefer kale.
Spread out half the meat (remember, the other half is for another pan of this or a different meal- yippee!) in a casserole dish. For this amount, I like the proportions when I use a 12×18 inch casserole but you can use any size. Just adjust the amounts and do whatever seems good. Everything is already cooked, so it’s not like you need to worry that you’ll eat something raw because you layered it too think.
Throw the peeled potatoes in a bowl (or blender). An immersion blender or blender works best in whipping up the sweet potatoes because they are so stringy. You could use a mixer, but you’ll end up with a bunch of sweet potato fibers twisted all around your beaters (I once found that one out too late). Add the oil and spices and blend. Spread the mixture over the meat, sprinkle on a little chili powder, pop it in the oven, and you’re done! I hope you like this recipe as much as we do 🙂
Sweet Potato Enchilada Pie
Basically, this is a shepherd's pie with a Southwestern twist—ground beef in a spicy tomato sauce topped with creamy sweet potatoes. Yum!
Boil sweet potatoes and potatoes until fork tender and set aside.
Preheat oven to 375°.
(Optional: mix the flax meal and water and set aside.)
Saute onions, then peppers and garlic.
Add the ground beef and/or turkey.
Once all the meat is browned, drain off the fat.
Add the tomato paste, tomatoes, and spices.
(Optional: stir in flax gel.)
Stir in kale.
Allow the meat and tomato mixture to cook until most of the liquid is gone.
Add half of the meat to a 12x18 inch casserole dish and spread evenly.
Place the potatoes under cold running water and rub the peels off.
Place all the potatoes (both kinds) in a blender or in a bowl.
Add coconut oil, chili powder, and salt.
Blend or use an immersion blender until smooth.
Pour the potato mixture over the meat and spread evenly.
Sprinkle the top with chili powder.
Bake uncovered for 15 minutes.
As explained in the post, this recipe is designed with double the amount of meat needed for this dish. If you don't want extra meat, just cut the meat measurements in half.
Also, this recipe calls for a 12x18 inch casserole dish, but that's just because I like lots of leftovers. If you'd rather make it in a 9x13 inch dish, just use a bit less meat (probably 1 pound would suffice) and cut out a sweet potato and potato.