Southwestern Sweet Potatoes

Tis the season for sweet potatoes! I am saving the traditional sweet potato casserole for Thanksgiving and trying a few different ways to jazz up those toes until then.

*Meal currently not pictured*

Publix: 1 Can of Greenwise Organic Black Beans, Organic Grass Fed Ground Beef, Jalapeño, Organic Girl Spinach, Tofutti Better Than Sour Cream, Onion, Garlic and Organic Garden of Eaten Salsa

Whole Foods: 2 Organic Sweet Potatoes, 365 Paprika and Colavita EVOO

Option 1: Cheese. If you do not add cheese to this meal it would be a perfect addition to your Paleo diet.

Option 2: Veggie Shreds found at Publix and Whole Foods. Veggie Shreds can be a bit salty so keep that in mind when seasoning your beef, as well as how much you add to the top of the food.

Start by washing the sweet potatoes. Cut both in half and place on a covered tray. Heavily drizzle EVOO on the sweet potatoes. Put in the oven and let those bad boys bake for a bit.

Take this time to open your canned vegetables, cut and chop vegetables, shred cheeses and measure out anything else out that you want to layer on your potato.

Lastly, start cooking your beef in the pan. This is when I use the paprika. The measurement is to your liking as I enjoy foods with a kick way more than the average person.  By the time your meat has cooked, the sweet potatoes should be finished cooking as well. Top ingredients as you please and enjoy!

I found the recipe on Pinterest and adjusted it so that I used what we already had in the refrigerator and cupboard. We had some cheese that was about to go bad, therefore making the dish as I cooked it not Paleo.

http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/

Note: I highly recommend purchasing a toaster oven if you have a busy lifestyle and don’t have 30 minutes to wait for a regular sized oven to pre-heat, then an additional hour to wait on your food to cook. The sweet potatoes took about half the time to cook as noted in the recipe link. That’s a helpful tip of the day;)

CousCous Scramble

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What to do with leftovers is always tricky. I have been trying to open up my mind to create instead of toss.

PUBLIX: 2 Slices of Jalapeño Chopped Up, 2 Eggland’s Best Organic Large Vegetarian Brown Eggs, 2 Teaspoons of Yucatan Sunshine Habanero Pepper Sauce

WHOLE FOODS: 365 CousCous (leftover amount), 2 Teaspoons of Colavita EVOO

CousCous leftover for one added to the pan with a little EVOO

Chopped Jalapeño

Once the couscous has heated a little, add an egg.

The egg added to the couscous creates a sort of glue, which is nice because couscous can be very loose and go everywhere. Add some chopped avocado that was about to go bad and there’s breakfast!

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I of course ended up adding hot sauce.

Vegan Key Lime Pie

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Don’t judge me but I ate this for breakfast because it was so good. This tastes like a key lime pie and cheesecake meshed together.

PUBLIX: 2 Containers of Tofutti Better Than Cream Cheese, 1 Teaspoon Vanilla Extract,

WHOLE FOODS: 2 Tablespoons of Bob’s Red Mill All Natural Cornstarch, 1-9 inch Vegan Graham Cracker Crust

TRADER JOE’S: 1 Cup of Organic Sugar, 4 Organic Limes

Preheat Oven: 375 Degrees

Mix the Tofutti, Sugar, Vanilla Extract, Lime Juice/Zest and Cornstarch in a large bowl with a whisk or blend.

Fill the pie crust with the mixture.

Bake for 45 minutes.

Refrigerate Overnight.

~THEN DEVOUR~

Original Recipe: http://www.grouprecipes.com/57691/vegan-key-lime-pie.html

Mediterranean Pizza

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Let’s Go to Italy! This is my go to fast dinner recipe. The pizza package comes with two crusts, only taking a few minutes to cook in the oven with toppings. Side note, I like to broil this for a couple minutes. Delizioso!

Ingredients:

PUBLIX- Gluten Free Udi’s Crust (freezer section), Organic Tomato Sauce and Organic Triple Washed Spinach

WHOLE FOODS- Black Kalamata Olives, Prosciutto, Colavita EVOO (thin layer before you add the tomato sauce) and Ricotta Cheese

Gluten-Free Banana Cinnamon Pancakes

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What a glorious morning treat! These are YUMO.

Ingredients:

WHOLE FOODS- 365 Organic Almond Milk and Colavita EVOO

PUBLIX- Bananas, Bee Well Honey, Bob’s Red Mill Gluten-Free Pancake Mix, Egg-Lands Best Organic Brown Eggs and McCormick Siagon Cinnamon

Follow the instructions on the back. Replace the vegetable oil with EVOO. Add how ever much cinnamon you like to the mix. Cook, then top with sliced bananas and drizzle with local honey.

Breakfast for Two

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This feast is packed with vitamins, protein and good fat. My boyfriend and I devoured this on a mid Sunday morning while watching HGTV. Perfection.

Ingredients:

WHOLE FOODS- Colavita EVOO, Colavita Balsamic Vinaigrette and Manchego Cheese

PUBLIX- Food For Life All Natural Gluten Free English Muffins (freezer section), Egg-Land’s Best Organic Brown Eggs (possible addition), Campari Tomatoes, Avocado, Red Onion, Cracked Black Pepper, Publix Premium Deluxe Mixed Nuts, Bee Well Wildflower Honey, Kiwi, Mango, Bananas and Sicilia Organic Lemon Juice.

Main Course, Cover english muffin with EVOO, layer egg if you want the non-vegetarian muffin, avocado, onion and tomato. Drizzle with balsamic and cracked pepper

Side #1, Drizzle the honey on top of the nuts and cheese combination

Side #2, Mix fruit in lemon juice to bring out flavor and slow the ripening down