Sweet Potato Soufflé

My boyfriend Jeff, and my good friend Ivan both have had a lot of trouble battling some paleo temptations. For Jeff, working every single day in a bakery was just too much, and he conceded to a 70/30 paleo diet. When we eat together, we eat 100% paleo. On his own though, he prefers the now-and-again pastry, Chipotle burrito, or sandwich. He's at a really healthy weight, so it works for him.


Ivan recently texted me confessing that he had trouble with breakfasts in particular. He wanted something quick, and a little sweet. I'm going to be experimenting with some recipe ideas along that vein, but before then I wanted to put up this recipe I've had laying around, in case you really need that extra carby sweet indulgence (perhaps before a hike, or a long day at work). I find these incredibly filling, and end up eating half at any given time.

Sweet Potato Soufflé 


1/2 a large sweet potato
2 eggs
Crushed pecans
Cinnamon
Nutmeg


1. Bake the sweet potato through.
2. Remove the skin. (I like to eat it as is!)
3. In a small heat-proof bowl or cup, stir together the potato, eggs, and a little water.
4. Add spices to taste.
5. Top with crushed pecans.
6. Bake in a 350 degree oven until the top begins to brown.

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Paleo Creamy Coleslaw

 I love, love, love a good creamy summery coleslaw. With barbecue it's always my side of choice, even before potato or macaroni salad. Now all the coleslaw I used to make would have a bit of sugar in it, but since that's no longer allowed you can sweeten with a little apple or pineapple juice, if need be. I found that this didn't particularly need to be sweetened at all.

Paleo Creamy Coleslaw

2 cups shredded cabbage, 1/2 cup shredded carrot, 1/2 cup shredded purple cabbage, 

OR

1 bag coleslaw mix

1 1/2 t ground celery seed OR 2 T mustard OR 1 T ground horseradish

salt

pepper

apple or pineapple juice (if necessary)

1/2 C mayo

2 T water 

1. Mix all the ingredients and chill for at least an hour. If you like creamier coleslaw, add more mayo. Thinner, less mayo. 

2.The celery seed, mustard, and horseradish all lend that wonderful acidic bite, and I would use whichever one you happen to have on hand.

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Beet Greens

Also known as oh-my-god-these-are-amazing! I had purchased a bunch of beets at the farmer's market, with full intention to roast the delicious root vegetables and tossing the rest. As I separated the first beets from the brilliant greens, I had a moments inspiration-couldn't I cook these as well? I tinkered with a recipe, and have to admit that it was a smashing success. I did mine in the slow cooker to help me out time-wise, but you could just as easily do it in a pot on the stove.

Beet Greens with Bacon


Bunch of beet greens
1-2 strips bacon
1/2 cup red onion
1 clove garlic
1/2 cup water
1 teaspoon red pepper flakes (more or less depending on how much heat you like)
1 can apple juice




1. Chop the bacon into bite-size bits and add to pan.
2. When the bacon begins to brown, remove it and add the red onion.
3. When the onion turns golden brown, add the garlic and bacon back into the pan.
4. Stir, add water, then toss in the beet greens.
5. Top with red pepper and apple juice.
6. Cook on low in slow cooker for three hours, or on low in a pan for one hour. The longer it cooks, the sweeter it gets. Delicious!


Another option is to add short ribs just before adding the water. I tried a couple in this batch, and they were phenomenally delicious. Then you would have an entire meal, as opposed to a side dish!

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