Glad to be blogging! It’s been so challenging to get recipe posts up since I got back from Spring Break. Things have picked up since the semester is ending soon and I’m trying hard to manage my time well though, I don’t know how successful I’ve been. 😛 I’ve still been cooking a lot but mostly things that are pretty basic and fit the paleo criteria. One of the things that I’m learning about eating paleo is the difficulty of putting together fully conceptualized meals in a short amount of time. There are a lot of great blogs and cookbooks with fancy paleo dishes but a lot of them require time, planning, and fancy ingredients. That being said, I typically opt for simpler, more eclectic plates rather than trying to pull of full on composed dishes. As you might have noticed in some of my previous paleo posts, a lot of times my meals is a complication of a bunch of random (yet delicious) things that allow me to get all of my nutrients rather than fully conceptualized dishes. One of my favorites has been an egg white veggie scramble with a side of avocado (topped with Himalayan sea salt) and a side of some sort of grilled meat (such as herb and garlic chicken sausage from Trader Joes). Yum yum.
Also, as I’ve talked about in like every post, you guys know that post-workout carbs have been a concern. I’ve made a point of trying to put some energy into my carbs so that I don’t get bored with them and I thought I’d share some of them with you guys. All of these recipes are super simple. A lot of the measurements are rough suggestions but everything should be adjusted for your palate. Hope this is helpful for people who might be looking for some simple yet flavorful ideas for sides to throw together. Also, I tried to be artsy with my photos. 😛 Hope you guys appreciate it.
Japanese Sweet Potato Chips
Preheat oven to 400 degrees F. Scrub the skin of the Japanese sweet potatoes (they’re awesome. dark purple skin with white flesh. can be found in ethnic grocery stores. they’re my new favorite thing ever.) and dry them with a kitchen cloth. Cut potatoes into super thin slices (there is some fancy kitchen device that does this with ease but I just used a knife and some intense focus). Cover slices in melted coconut oil, sprinkle with salt and pepper. Spread on parchment covered baking tray and spread into one layer. Bake for 15 minutes. Remove from over, flip potatoes to other side and bake for an addition 5-10 minutes on other side, keeping watch to make sure they don’t burn.
Mashed Japanese Sweet Potatoes with Miso Scallion Butter
Preheat oven to 400 degrees F. Use a fork to poke holes all over Japanese sweet potatoes. Place on a baking sheet and let bake for 45 minutes – hour depending on size of potato. You should be able to easily insert and remove a fork by the time you take it out. Allow potatoes to cool before cutting open and removing skin. Place potatoes in bowl with grass-fed butter (I used about a tablespoon per potato), white miso paste (again, I did about 1 T per potato), chopped scallions, and salt and mash with a potato masher or a form until everything is combined. Taste ’em. Are they delicious? Do they need more salt? More scallions? Go for it. I personally opted for more scallions cause you know, I’m into that sort of thing.
Maple Pecan Mashed Sweet Potatoes
Preheat oven to 400 degrees F. Use a fork to poke holes all over sweet potatoes. Place on a baking sheet and let bake for 45 minutes – hour depending on size of potato. You should be able to easily insert and remove a fork by the time you take it out. Allow potatoes to cool before cutting open and removing skin. While potatoes are cooling, heat grass-fed butter over medium heat and add pecan halves. I happen to really like pecans so I used 1/4 C. Use however many you feel (or however many you have). Saute pecans for about 5 minutes until they are a bit toasted. Once potatoes have cooled, place them in a bowl with full-fat coconut milk (I started with a 1/4 C for two medium sweet potatoes and then added bit by bit to get the texture that I wanted), pure maple syrup (I started with a T and added accordingly), and salt to taste. Mash with a potato masher or fork until personal perfection.
Preheat the over to 400 degrees F. Place clean asparagus spears on a baking tray. Drizzle with melted coconut oil. Sprinkle with a generous amount of nutritional yeast, fresh minced garlic,salt, and pepper. In case you’re not familiar with nutritional yeast, it has a cheesy sort of flavor and is commonly used to add flavor to non-dairy “cheese.” I like to toss it on things from time to time when I’m feeling cheesy. 😉 (which is clearly all the time) Anyway, bake for about 10-15 minutes.
Preheat over to 400 degrees F. Clean mushrooms (use whatever kinds you like!), chop ’em up, and put them on a baking sheet lined with tin foil. Drizzle melted coconut oil, and sprinkle with lots o’ harissa, salt, and pepper and bake for 10-15 minutes. Enjoy the spice.
So as you can see, these are super simple. Nothing too fancy but they get the job done with you’re trying to get your carbs and/or veggies in. I’ve pretty much just been experimenting with different seasoning profiles and trying to get some new and interesting flavors going. Gotta break up the monotony!
I’ve been going CRAZY on the paleo blogs / cookbooks lately. I just posted a photo of some amazing paleo banana bread on my instagram. Definitely going to try to get that recipe up for you guys soon. It’s kind of amazing. I figure, if I don’t have time to come up with things on my own, I can at least draw your attention to delicious things that others have posted (only after taste-testing them of course!). I have some other things lined up to try soon. I’m excited for what the future holds!
Also. I run my half marathon on Sunday! (*nervous fake smile)