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So after eating at my favorite restaurant at Urbanpl8, I realized how adding sweet potatoes to basically anything can be really satisfying. They have a dish called Grilled Chicken Tagine with Harissa that I absolutely love! It’s grilled chicken with roasted sweet potatoes, onions, zuchinni and some other yummy veggies. Anway I don’t even know exactly what Harissa or Tagine is, but I know it’s amazing and that I could eat that every day!
So of course, I wanted to figure out how to make it. Turns out, from what I could research, there were just too many ingredients and would be too time consuming for me to make. As I always say, if it’s not quick and easy, chances are good I won’t make it. With that said, I’ve been craving something with a bunch of good protein, some chunks of sweet potato and some fun spices. I’ve never made anything with these spices together but ended up LOVING it. It’s very different from what I typically make. It really awakens the taste buds!
I was a little worried that the kids wouldn’t like it because there were so many different flavors, but everyone ate it and loved it. Yes!!
So, I call this creation that I’m so proud of, Morrocan Mash…
Here’s what you need:
- 2 lbs ground meat (I used 1 lb chicken, 1 lb grass fed beef)
- 3 medium sweet potatoes
- 2 tbsp olive oil
- 2 tbsp coconut oil
- 2 tbsp dried cilantro
- 1/2 to 1 teaspoon cinnamon
- 1 tbsp plus 1 tsp celtic sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground ginger or ginger powder
- 1 tsp paprika
- 1 tsp turmeric
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Cut your sweet potatoes into bit sized chunks and set aside. Heat up pan and add 2 tbsp coconut oil and sautee sweet potatoes. Let them get brown and then turn on low and cook until soft. If you can cover the pan, it will only take about 5 minutes since you’re steaming it. If you don’t have a lid, it take about 15 minutes to cook. Put cooked potatoes in a bowl and set aside.
In the same large pan, brown the 2 lbs of meat. Once brown, add the potatoes, spices and EVOO, stir. Now just let it all cook on low until done. That’s it! Enjoy!
By the way, those looking for a lower carb version, you can use butternut squash instead of sweet potatoes as it actually has half the carbs of potatoes. The second time I cooked it (yes, this week) I added a bunch of butternut squash (see picture above) I have to say, I really liked using both the butternut squash and sweet potatoes. I also just used turkey and chicken (because that was what was in my fridge) but turns out, I do prefer it with at least some ground beef. If you use 2 lbs of white meat, just be sure to add in an extra tbsp of evoo.
I think this would be great with some raw crushed cashews too. Let me know what y’all think!
Oh, and a quick tip on the cauliflower pizza. I think I got better at wringing out the crust, but also, once it was done and out of the oven, instead of letting it condensate on the cookie sheet and parchment paper, I put the crust by itself on the wire rack in the stove, with the stove off. When we got home from swim team 2 hours later, it dried crispier and well…one cauliflower was just not enough for our family!
And last tip for the day (I promise), if you need a GREAT and cheap chew toy for a pupp - try a sweet potato!
Happy weekend!
“Fried” tilapia use to be an old staple for us but I guess during the cooler months, I kind of just forgot about it. I loved it so much, it was my pre-race meal before my marathon last year. And after eating it tonight though, I realize it still is a favorite. It truly is so easy to make, tastes delicious and the whole family loves it. Here’s what you need:
- 1.5 lb tilapia (or any white fish)
- 3/4 cup almond meal
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp coconut oil
In a flat bowl, add the almond meal, salt, and garlic and onion powder and stir together. Now, in a large pan, pour 1 tbsp of coconut oil on medium high. Now, while that is heating, rinse the fish off with water. Grab one piece at a time and lay in the mix. Push it into the mix so the “breading” sticks and then flip and do the same to the other side.
Lay all of the fish in the pan, fairly quickly so they can all cook about the same amount of time. Once the fish starts to get brown (after about 5 minutes or so), I like to spray the side up with Spectrum Coconut Oil. It’s much easier to use a spray for the top side and to get the oil on evenly. Now, flip the browned fish and cook a few more minutes until the other side turns brown. Then, turn your stove on low and cook for a few more minutes until the fish is no longer transparent in the middle. Serve, eat and enjoy immediately!
Oh and you may want to add some lemon juice just before eating (so it doesn’t get soggy)!
Okay, so between end-of-the-year celebrations/activities, swim team practice every afternoon, and then add in my busy time of year with the photography business, oh and recovering from some light surgery last Monday, having time to cook dinner has been, well, tricky to say the least. Hence, this post…
For years, I’ve wanted to find a good enchilada sauce to cook with and just haven’t been able to find one that doesn’t include corn starch, gluten, or some other nasty ingredients. Now for those who live west coast, a lot of the paleo folks use El Pato sauce. But unfortunately, we don’t have it available to us here in the south and I’m not willing to pay the shipping on something like this. So, I’ve just done without, until recently…
So my friend Daphne introduced me to an enchilada sauce by Frontera from Fresh Market. I have to say, for a gluten-free sauce, with fairly low ingredients, this passed my test, and it also passed my kid’s taste test. And talk about easy! Just what I needed this week.
Pre-made grilled chicken (thanks Scott!) really does make life so much easier!
I just used grilled chicken, sauce, some cheese, and heated it. Really, could this be any easier? I do think next time though, I would love to add some sauteed onions, or minced sweet peppers to it to mix it up a little and get some of those extra vitamins. I just love how red sauce can hide, or at least camouflage most veggies so I need to take advantage with this sauce.
How fun is this plate for the kids? It actually works even better with things like cauliflower mash. Thanks again sweet Cherri!!
On a side note, I have had some people ask me about cheeses since they are not considered paleo. Cheese along with a paleo diet (meat, fish, eggs, vegetables, fruit and nuts) is actually considered a Primal diet. Mark Sisson has a great blog that covers many interesting topics and the topic of cheese is one of them. So, maybe that’s a way to rationalize it some, but I think it’s all based on each individual and what works best for your body. Honestly, I never thought I had dairy issues. Turns out, consuming processed (pasteurized) cows milk was keeping me ill a few years back with ulceratice colitis. Since quitting (plus cleaning up my diet), I’ve been symptom free for years.
So with that said, I will use some parmasean sparingly, made from raw cow’s milk (Trader Joe’s has my favorite). I will also use a little goat cheese here and there. Since both are digested more easily (the raw cow’s milk, and the goat’s milk) I am able to tolerate it occasionally. The only way to really test your body’s reaction is by elimination. I probably went a year or two without any (6 weeks would suffice under normal circumstances), but this past year, I’ve added some back in to my diet and so far, so good. But, of course, you have to decide (and figure out) what works best for you!
Thanks for reading and have a good week!
I love a good paleo treat! Unfortunately, I have no willpower when it comes to these scrumptious things so I try not to make them too often. But my friend Alex introduced me to these Chocolate Coconut Cakies from multiplydelicious and they were amazing! Yep, my mouth is watering right now…
So, my hope is that all of you incredible moms can take tomorrow off from cooking, sit back, and relax, and let your family enjoy making these for you. And, I bet they’ll taste even better made by your family!
Here’s what your family needs to make these for you:
- 1/4 cup coconut flour
- 1/4 cup blanched almond flour
- 1/3 cup unsweetened shredded coconut, plus additional for topping
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 organic medjool dates, pits removed
- 1/2 cup smooth organic almond butter
- 1 small ripe banana
- 1/3 cup canned organic pumpkin
- 2 medium eggs
- 1 teaspoon vanilla extract
- 3 to 4 ounces dark chocolate (70% cacao) – save some for topping cookies
Here’s what they need to do to make them:
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
2. In a small bowl whisk together coconut flour, almond flour, shredded coconut, cinnamon, baking soda, and salt. Set aside.
3. In a small microwave-safe bowl add pitted dates and 1 tablespoon water. Microwave on high for 30 seconds. Remove dish from microwave and mash dates into a paste using a fork or spoon.
4. Add the date paste to the bowl of a food processor along with almond butter, banana, pumpkin, eggs, and vanilla extract. Process until well combined. Then add dry ingredients to food processor and process until everything is incorporated. Remove blade and stir in chopped dark chocolate. The batter will be sticky.
5. Using a ice cream scoop or large tablespoon, scoop dough into balls and place on prepared cookie sheet. About 2″ apart. With wet fingers press gently on tops of cookies. Sprinkle additional dark chocolate and shredded coconut flakes onto the tops of cookies.
Bake cookies for 18 to 20 minutes or until cookies are golden. Allow the cookies to cool on a wire rack.
The cookies are great after they are cooled and even better the next day. If you don’t eat them all right away I would suggest storing them in a air tight container in the refrigerator.
Makes about 1 dozen cakies
Okay, okay, I’ll admit, after posting the recipe, it does seem like there are a lot of ingredients (for the kids to make), so if you still want an easy treat that your family might really make, there’s always my favorite chocolate chips cookies and those are super easy to make!!
Either way, enjoy and have a happy Mother’s Day moms!
Have you ever noticed a difference in your child’s behavior after eating some unnaturally colorful treats? Pay attention the next time and chances are good, you will see a difference, and not a positive one.
Now I love colors as much as the next person, but to eat it…I don’t think so. I’m not sure if it’s the chemicals and what they do to our kids, or the actual foods the kids must be eating to get these dyes into their little bodies that I don’t love. Regardless, here are just a few of the problems associated with consumptions of these food dyes:
- Hyperactivity
- Inability to Concentrate
- Learning Disabilities
- Insomnia (which contributes to poor behavior)
- Aggressive Behavior
- Irritability
- Tantrums/Meltdowns
- Frequent Crying Spells
- Asthma
- Eczema
According to the Center for Science in the Public Interest, food coloring such as blue no. 1, red no. 40, yellow no. 5 and yellow no. 6 cause allergic reactions. AllergicChild.com reports that allergies to food coloring are more like food intolerances than allergies. Yellow food dye no. 5 has triggered asthma episodes in children and other dyes, such as red no. 40, cause skin conditions such as eczema.
Red dye #40 has been most commonly associated with aggressive and impulsive behavior in children. Tantrums, hitting, kicking and swearing are common reactions in children sensitive to this dye. According to research, “parents whose children consumed any food with this dye experienced a sudden and violent change in personality. When the dye was removed, the behavioral problems disappeared.” Wow, that’s powerful stuff. How can our kids be the best they can be, when they aren’t even able to be themselves?
In the early 1990s, FDA and Canadian scientists found that Red 40, Yellow 5 and Yellow 6, the three most widely used dyes, were contaminated with likely human carcinogens. And, red 3, is recognized by the Food and Drug Administration as a carcinogen. I’m sorry, but WHAT!?! How has this not been banned? Here’s more info on the cancer causing effects of food dyes.
At least the FDA is actually is considering putting labels with warnings on the foods with dyes. You know, kind of like the warning label on cigarette packs.
Here are some additional articles on food dyes for those interested:
I would love to hear your thoughts or experience with your kids and food dyes. And as always, thanks for reading!
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