Baked Sweet Potato Paleo Home Fries Recipe

SweetPotatoPlate

I’ll be the first to admit that mornings are not my favorite. Not my favorite. At. All. But if there’s one thing that’s always had the power to make me get out of bed (besides a free puppy), it’s the smoky-sweet aroma of home fries crisping in the oven.

Luckily for me, I live with a guy who loves to get up each morning before I do, and he just so happens to cook the crispiest, tenderest, tastiest paleo sweet potato home fries in the history of mankind.

I understand that sounds like hyperbole, but I promise you: it’s hyperbole well-earned. Over the years, Marc and I have slowly perfected his home fry recipe, trying out literally dozens of spice mixtures, cooking oils, and baking times. Here, I’m sharing with you the sum of the hard work we’ve done to perfect the elusive paleo home fry. For it is very hard work to bake and eat delicious, crispy home fries so many mornings in a row. Most difficult work, indeed.

Sweet Potatoes

My favorite part about sweet potato home fries is that their inherent sweetness balances perfectly with a kick of spice (from the cayenne pepper) and the savory elements (pepper, garlic, and salt) of the dish. Paired with fried eggs, breakfast sausage, and bacon, these home fries always make me feel like I’m devouring a major cheat meal.

If that’s not grain-free cooking success, then I don’t know what is.

Baked Sweet Potato Paleo Home Fries Recipe
 
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Serves: 2
Ingredients
  • 1 large or 2 medium sweet potatoes
  • 2 Tbs. olive oil
  • 2 pinches of cayenne pepper
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. garlic powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice the sweet potatoes lengthwise once. Then slice widthwise into small, thin cubes. Try to make all of the cubes roughly the same thickness, so that they all cook at the same rate.
  3. TIME SAVER, STEP 1: If you're running short on time, as we often are during breakfast time, you'll want to microwave your sweet potatoes before placing them in the oven. Simply place your sweet potato cubes onto a large, microwave-safe plate, and microwave for about 5 minutes, until sweet potato is tender but still firm.
  4. TIME SAVER, STEP 2: Place microwaved sweet potatoes in a mixing bowl, and add olive oil, salt, cayenne pepper, black pepper, and garlic powder. Mix with a wooden spoon.
  5. TIME SAVER, STEP 3: Place seasoned home fries on a parchment-lined baking sheet and bake at 450 degrees for about 25 minutes. Midway through cooking time, toss home fries with a spatula to help them brown on all sides. Before removing from oven, broil on high for a few minutes, keeping watch to prevent home fries from burning. When finished, home fries will be golden brown, crispy outside, and tender inside.
  6. If you have some time to spare, you'll want to avoid the microwave (it can make the home fries taste just a tad less freshly baked, after all) and get those sweet potatoes straight into the oven on a parchment-lined baking sheet after slicing them up, seasoning them with cayenne pepper, salt, black pepper, and garlic powder, and mixing in the olive oil.
  7. Bake un-microwaved home fries at 450 degrees for 40-45 minutes. Midway through cooking time, toss home fries with a spatula to help them brown on all sides. Finish under a high broil for a few minutes, watching to make sure the home fries don't burn. Serve immediately with organic ketchup, fried eggs, and your choice of sausage or bacon. (Or use them as a scrumptious side dish at lunch or dinner!) Good morning, afternoon, and evening to you!

Sweet Potatoes

Let us know how much you loved these paleo sweet potato home fries! More breakfast recipes coming soon, straight from Marc’s early-morning cooking pan to your lovely kitchen.

Xo,

S

 

 

 

Crispy, Fluffy Paleo Waffles Recipe with Fresh Berries

Paleo Waffles

Marc and I agree on most important things (dogs, not cats; city, not country) but there’s one giant disagreement that towers over us in the kitchen, and follows us out the door every morning. The question is simple: Savory or sweet? For me, the answer is always, unequivocally, savory. But—as you might have guessed—Marc has an utterly overpowering sweet-tooth.

While Marc will gladly take you up on that mint-chocolate-chip ice cream after dinner, I’m likely to turn you down on the off-chance that somebody starts giving away free samples of cheese. Irrational and improbable, I know, but what can I say. The hint of a possibility of brie makes me weak in the knees.

So what does all this have to do with waffles? Well, it turns out that waffles are my Achilles heel, my one weak spot when it comes to sweet-toothery. Ever since I was little, I’ve never been able to resist a delicious, golden, crisp, and fluffy Belgian waffle, smothered in maple syrup, topped with a creamy cloud of whipped cream, and sprinkled with fresh berries. They’re so good, they actually make me forget about cheese for minutes on end. Quite an accomplishment.

Paleo Waffles

It goes without saying that I’d want to replicate my Belgian waffle utopia in our grain-free kitchen. But it wasn’t easy. First, there was the fact that we didn’t own a waffle maker. Second, we didn’t have a recipe.

Then, just this past month, Marc remedied the first problem when he went out and bought me a state-of-the-art Belgian waffle maker. I don’t think I’ve ever been so happy about a present in my life. The recipe came next, after much trial and error, and it turned out to be crispier and fluffier than we ever imagined a paleo waffle could be.

So if you ever catch me eating these waffles, go ahead and ask me: “Savory or sweet?” It’s probably the only time I’ll ever tell you the latter.

Crispy, Fluffy Paleo Waffles with Fresh Berries
 
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Serves: 2
Ingredients
  • 3 ripe bananas, mashed
  • 3 eggs
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh strawberries, roughly pureed
  • ¾ cup pure maple syrup
  • 1 cup fresh blackberries
  • ½ cup fresh blueberries
  • Whipped cream
  • 3 Tbs. butter, for topping
Instructions
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Spray both sides of waffle maker generously with cooking spray. This is a really important step, because this paleo batter is way stickier than regular waffle batter.
  4. Pour batter into waffle maker, making sure to pour it all the way up to the edges of the pan. With regular waffle batter, you usually want to leave space for the waffle to expand, but this batter won't expand like regular waffles do. So, be sure to pour the batter right up to the edges!
  5. Cook your waffles according to your waffle maker instructions; each waffle maker varies. Ours cooks a perfect paleo waffle in about 4 minutes.
  6. While waffles cook, combine pureed strawberries with pure maple syrup in a small bowl. Mix.
  7. To serve, top waffles with butter slices, smother with whipped cream and fresh strawberry maple syrup, and sprinkle with fresh blueberries and blackberries.

Paleo Waffles

How’d you like these crispy, fluffy paleo waffles? Let us know! And don’t forget to rate this recipe on your way out. Happy eating!

Xo,
S

Golden Paleo Pancakes Recipe with Fresh Strawberry Maple Syrup

Paleo Pancake Recipe

Ah, pancakes. Sweet, sweet pancakes. A mouthwateringly delicious loophole in the breakfast food paradigm, pancakes essentially allow us to eat dessert for breakfast. But they are, very sadly, not grain-free. Not grain-free at all.

Until now.

The day Marc and I set out to make our first batch of paleo pancakes was like the first day of the rest of our lives. Seriously: This recipe totally changed our perspective on grain-free desserts, sweet breakfast foods, and all other batter-and-baking matters. A real life-changer.

Paleo PancakesThese Golden Paleo Pancakes are crisp around the edges, fluffy inside, and so light on the tummy that you won’t have to succumb to the ole “I just ate pancakes so there goes my day!” routine. Ripe bananas give these pancakes their moist, smooth texture. A generous sprinkle of cinnamon and nutmeg adds some perfectly balanced spice, while the almond butter and eggs combine to create a deliciously fluffy pancake batter.

If you’re anything like us, you’re probably pretty skeptical about how tasty a grain-free pancake can really be. Before perfecting this recipe, we were straight-up non-believers, too. “Pancakes without flour?” we asked. “Is that even possible?” We surmised that while it might be possible, it definitely wouldn’t be good.

Au contraire. But please, don’t take it from me. Take a gander at the photos and then run to the kitchen to whip up your new favorite dessert…I mean, breakfast.

Golden Paleo Pancakes with Fresh Strawberry Maple Syrup
 
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Serves: 2 to 3
Ingredients
  • 3 ripe bananas, mashed
  • 3 eggs
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh strawberries, roughly pureed
  • ¾ cup pure maple syrup
  • 3 Tbs. butter, for topping
Instructions
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Grease skillet with cooking spray and pour batter to make 4- to 5-inch pancakes.
  4. Let each side get nice and golden-brown before flipping, about 4 minutes per side.
  5. While pancakes are cooking, lightly mix together maple syrup and fresh strawberry puree in a medium-sized bowl.
  6. To serve, stack pancakes, top with butter slices, and smother with fresh strawberry maple syrup.

Paleo PancakesLet us know how you like these Golden Paleo Pancakes, and check back soon for these upcoming sweet, grain-free breakfast recipes: Perfect Paleo Blueberry Pancakes and Crispy, Fluffy Paleo Waffles. Yes, I said waffles. Get excited.

Xo,
S

Grain-Free Pizza Recipe with a Crunchy, Crispy Crust

Grain-Free Pizza Recipe

You could say that this is the recipe that started it all. About a year and a half ago, Marc and I were struggling with a familiar craving: We wanted pizza for dinner. And we wanted it bad. The problem was that we couldn’t justify eating a pizza, since we both always felt so sick after splurging on our favorite food.

Now, this was back before we had become regular grain-free cooks, and we were only just starting to realize what amazing grain substitutes there were out there. We didn’t even know how to begin to create a grain-free pizza at home.

But that night, the stars aligned. We jumped into the research, hit the market, and got to work on our first-ever Grain-Free Pizza Flatbread with a Crunchy, Crispy Crust.

And the rest, as they say, is history.

Paleo Pizza RecipeThis pizza crust is—hands down—the best grain-free crust we’ve ever encountered. Frankly, we like it way better than regular pizza crust. The dough takes on a heavenly texture from the mixture of tapioca flour, coconut flour, and eggs.

By the time it comes out of the oven, the crust is golden-brown, crispy, crunchy, and so sturdy that you can hold up slices of the pizza with one hand without having it flop over—that’s quite a feat for a grain-free pizza!

We like to top our pizza with fire-roasted tomatoes, pepperoni, yellow pepper, onion, mushrooms, and fresh basil leaves. Feel free to get creative and make it your own!

Grain-Free Flatbread Pizza with a Crunchy, Crispy Crust
 
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Serves: 2 to 3
Ingredients
  • 1 cup water
  • ½ cup extra-virgin coconut oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1½ cups tapioca flour
  • ½ cup coconut flour
  • 2 eggs
  • 2 cups canned fire-roasted tomatoes, pureed and then strained through a mesh colander
  • 2½ cups shredded Mozzarella cheese
  • Toppings of choice. We like to use:
  • ¼ cup pepperoni slices
  • ¼ cup sliced yellow pepper
  • ¼ cup sliced onions
  • 1 cup sliced mushrooms
  • ¼ cup fresh basil leaves
  • 2 Tbs. olive oil
  • Salt and black pepper, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium saucepan, combine water, coconut oil, and salt. Bring to a rolling boil.
  4. Once mixture is boiling, turn off the heat and quickly add garlic powder and tapioca flour to the saucepan. Stir together with a wooden spoon until thoroughly combined. At this point, the dough will feel a bit gummy and won't look like regular pizza dough; that's perfectly normal!
  5. Set saucepan away from heat and let the dough mixture cool for 5 minutes.
  6. Once the mixture is cool enough to handle, add eggs. Stir with wooden spoon to combine, using hands to knead the egg into the mixture, if needed.
  7. Add coconut flour to the mixture, kneading the dough for about 4 minutes, until it begins to feel more like regular dough.
  8. Knead dough into a large, smooth ball and place it on the parchment paper-lined baking sheet.
  9. Using a rolling pin (and hopefully an extra pair of helping hands!) roll out the dough until it spans your entire baking sheet. This dough can be spread extremely thin; in fact, the thinner, the better. Don't worry about any small holes or transparency in the dough. It will actually be crispier that way.
  10. Bake dough for 35 minutes, or until the edges are golden-brown and dough is slightly crisp to the touch.
  11. While dough bakes, take all vegetable toppings (except for fresh basil leaves, if using) and toss them in olive oil, seasoning to taste with salt and black pepper. Set aside.
  12. Remove dough from oven and spread fire-roasted tomato puree over the dough, all the way up to the edge of the crust.
  13. Top tomato sauce with cheese and other toppings.
  14. Return pizza to oven and broil on high for 10 minutes, checking occasionally to make sure toppings don't burn.
  15. Remove pizza from oven and garnish immediately with fresh basil leaves. Enjoy!

Grain-Free Pizza

Foodie tip: If you’re cooking for one, just cut this recipe in half! It makes the perfect individual serving…and might leave you with one or two slices left over for lunch the next day.

Let us know how you enjoyed this grain-free pizza! We’d love to hear what toppings you chose for your first at-home, grain-free pizza creation.

Xo,
S

Fall-off-the-Bone Beer-Braised Short Ribs Recipe

Short Rib RecipeThis post is essentially one deep, floor-grazing bow at the throne of Smitten Kitchen, as I kiss the ground that Deb Perelman walks on. Perelman’s amazing cookbook introduced me to this flawless short rib recipe, and gave me the courage to try to make a dish that had always intimidated me. Not anymore! So even if you’ve never braised anything in your life—or you’re not quite sure what braising even is—give this recipe a try. You won’t be disappointed, and everyone at your table will be impressed, guaranteed.

Braised Short Rib RecipeI highly recommend pairing this recipe with a side of Creamy Horseradish Cauliflower & Parsnip Puree. It’s the perfect consistency for absorbing that delicious braising liquid, and adds great texture diversity to the meal—just like creamy mashed potatoes would. Mmm. That said, you should feel free to make any of your favorite side dishes to accompany these ribs; they go well with virtually anything.

I’d also like to state, for the record, that my Dad said these short ribs were “better than any restaurant short ribs I’ve ever had.” Just trust me when I tell you that I’ve never heard him say something like that before. These ribs are just so good, they make dads say the darndest things…and mean them.

Fall-off-the-Bone Short Ribs
 
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Serves: 4
Ingredients
  • 5 lbs. bone-in short ribs, separated between each bone
  • Kosher salt
  • Black pepper
  • 2 Tbs. olive oil
  • 1 large red onion, chopped
  • 4 garlic cloves, peeled and smashed
  • 2 Tbs. tomato paste
  • ½ cup balsamic vinegar
  • 3 Tbs. Worcestershire sauce
  • 2 bottles dark beer, such as black lager
  • Beef stock
Instructions
  1. Preheat oven to 325 degrees.
  2. Season short ribs generously with salt and pepper on each meaty side. Don't be shy!
  3. Place a large, deep pan or Dutch oven over high heat. Add olive oil to cover the bottom of the pan.
  4. Let the oil heat up for about a minute, and then begin placing short ribs in the pan.
  5. Working in batches so that short ribs don't get over-crowded, sear the meat on each side until golden-brown. After each batch finishes, set seared short ribs aside on a plate.
  6. Once you have a golden-brown sear on all short ribs and set them aside, turn the heat down to medium.
  7. Pour off all but one tablespoon of the oil and fat in the pan. Then add the chopped red onion to the pan.
  8. Season red onion with salt and pepper and sauté for about 10 minutes, stirring occasionally with a wooden spoon, until onion is tender and slightly browned.
  9. Add smashed garlic cloves and sauté for another 3 minutes.
  10. Add tomato paste and sauté for another minute or two, stirring occasionally.
  11. Add balsamic vinegar, Worcestershire sauce, and beer.
  12. Next, add the short ribs to the pan.
  13. Add just enough beef stock to cover the short ribs.
  14. Bring the liquid to a simmer, cover the pot tightly with aluminum foil, and then place cover on top.
  15. Bake for 3 hours, until short ribs are tender and flake apart easily with a fork.
  16. Remove from oven and rest for 15 minutes, uncovered.
  17. Remove short ribs from braising liquid and spread out on a baking pan. Place pan in the oven to keep short ribs warm and brown them some more while you prepare the sauce.
  18. Strain the braising liquid into a saucepan and simmer it over high heat for 10 to 15 minutes.
  19. To serve, place parsnip puree (see recipe below) on plate, top with short ribs, and then ladle with sauce.

Short RibsNow that you’ve got the most amazing short rib recipe under your belt, don’t forget to click on over to that ultimate short rib companion dish: Creamy Horseradish Cauliflower & Parsnip Puree. Yum and yum.

Xo,
S

 

 

Paleo Honey-Maple Pumpkin Banana Bread Recipe


Paleo Banana Bread Recipe

This October, as we prepared to host our first-ever Halloween party as Reno 911’s Lt. Dangle and Hollywood darling Marilyn Monroe, Marc and I realized we had forgotten the most important party decoration of all: a pumpkin. With minutes to spare before guests arrived, he rushed to our local neighborhood market and lugged home a monster gourd. It was impressive, if not half the size of our apartment. And so, after Halloween came to its usual sad end, we were left with a whole lotta pumpkin. Six pounds of it, to be exact. This melt-in-your-mouth pumpkin banana bread was our first foray into cooking with fresh pumpkin. Suffice it to say, now we’re totally hooked.

Paleo Banana Bread RecipeCan you blame us? I mean, could this recipe sound any more like a Starbucks holiday drink delicious? The answer, of course, is no. Sticky-sweet golden honey, pure maple syrup, fresh pumpkin, silky-smooth bananas…and yes, it tastes just as delicious as it sounds. I wouldn’t joke around about this sort of thing, so you can trust me.

Not only is this cinnamon-scented bread incredibly moist, but it’s also 100% gluten-free and paleo. If you’re like me—with some friends who avoid gluten, some who eat totally paleo, and others who balk at the idea of pretentious health nuts messing with their favorite foods—then you’ll want to add this crowd-pleasing pumpkin banana bread to your comfort-food rotation. But shhh…your grain-loving friends won’t be able to tell it’s grain-free, and they never have to know.

Paleo Honey-Maple Pumpkin Banana Bread
 
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Serves: 5 to 7
Ingredients
  • ½ cup coconut flour
  • ½ cup almond flour
  • 2 ripe bananas, mashed
  • ½ cup canned pumpkin puree OR ½ cup fresh pumpkin puree (see recipe below instructions)
  • ½ cup unsalted butter, melted
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ cup honey
  • 2 Tbs. pure maple syrup
  • 4 eggs
  • ½ tsp. vanilla extract
  • ½ tsp. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease one large loaf pan with cooking spray.
  3. In a large mixing bowl, combine almond flour, coconut flour, baking soda, ground cinnamon, and salt. Whisk together until any lumps are gone.
  4. In another bowl, combine eggs, melted butter, honey, maple syrup, mashed bananas, pumpkin puree, and vanilla extract. Mix with a whisk or hand-mixer until smooth.
  5. Pour liquid ingredients into dry ingredients and mix with a wooden spoon until just combined. Do not overmix!
  6. Pour batter into the greased loaf pan.
  7. Bake for 50 minutes, or until the bread is golden-brown and slightly crisp around the edges.
  8. Let cool on a wire rack for about 15 minutes (yeah right, like you're going to wait) and then enjoy!

If you’re reading this recipe after making an ill-conceived purchase of a mammoth pumpkin, you’ll want to use fresh pumpkin puree instead of canned. The difference is slightly noticeable (a nuttier, earthier, fresher taste comes from using the fresh pumpkin) but the bread turns out well either way. If you’re up for tackling that pumpkin of yours and putting it all to good use, get ready for a slimy, messy, and ultimately scrumptious pumpkin extravaganza.
Homemade Fresh Pumpkin Puree
 
Prep time
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Total time
 
Serves: Depends on size of pumpkin
Ingredients
  • Pumpkin...that's it!
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut your pumpkin in half with a very sharp knife.
  4. Using a combination of your hands, a spoon, and a small knife, remove the innards of the pumpkin: seeds, stringy flesh, and slimy guts. Sounds like Halloween's not over quite yet.
  5. Once you've cleared out all the gunk inside, cut your pumpkin into wedges about 4 inches wide.
  6. Lay the wedges on the parchment-lined baking sheet, skin-side down.
  7. Bake at 350 degrees for about an hour, or until pumpkin flesh can be easily pierced with a fork.
  8. Let pumpkin wedges cool for about 10 minutes.
  9. Once pumpkin is cool enough to handle, gently peel the skin away from the flesh, discarding the skin.
  10. Working in batches, transfer baked pumpkin to a food processor and puree until smooth.
  11. For the pumpkin banana bread, reserve ½ a cup of pumpkin puree.
  12. Freeze the rest of the pumpkin puree for future use in standard freezer bags.

So there you have it: Our first and favorite recipe made from fresh pumpkin. We hope you enjoy it as much as we did…all five times we ate it, since that’s how many loaves we made.

Like I said, six pounds of pumpkin. Six. Pounds.

Let us know in the comments if you enjoyed this paleo pumpkin banana bread, and check back soon for another forthcoming fresh pumpkin recipe: Homemade Velvety Pumpkin Soup.

Xo,
S