Fried Sweet Potatoes

Yes, I did it. I put bacon in my sweet potatoes and it was AMAZING! These were a side dish for my grilled turkey burger, and honestly, they were better than the burger.

Ingredients:

1 medium sweet potato

2 slices unprocessed/nitrate free bacon, chopped

pinch of sea salt

dash of cinnamon

Peel and slice sweet potato. Chop bacon and fry in skillet, until almost brown, add sweet potatoes (without draining bacon) add salt and cinnamon to taste. Cover and cook to desired tenderness, stirring frequently. Remove from heat and serve.

Enjoy!

Warm Spinach and Sweet Potato Salad

I've been eyeing this recipe for some time. I finally made up a list of items needed (most of which, I already had), and headed to the store. I absolutely LOVE sweet potatoes. Ironic, since I hated them as a kid. The bacon pieces, almonds and diced apples are the icing on the cake, as I love a bit of crunch in a salad.

Since I am the only one in my house, who will eat spinach and sweet potatoes, I cut my recipe down to one third the original. I also substituted green onions for the leeks, because I'm too cheap to spend three bucks on a bunch of leeks. :)

Warm Spinach and Sweet Potato Salad

Ingredients:

3 cups peeled and diced sweet potatoes

1 tbsp coconut oil

1 apple diced

8 strips of bacon, diced

2 leeks, thinly sliced

6 oz of fresh baby spinach

Handful of sliced almonds for garnish

Dressing

¼ cup olive oil

1 tbsp apple cider vinegar

1 tsp spicy brown mustard (natural ingredients)

Fresh ground black pepper to taste

1 tbsp of dried basil

Pinch of cayenne pepper

Preheat your oven to 400. Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet. Bake in your preheated oven for 20 minutes. While the sweet potatoes are baking, cook the diced bacon in a large skillet. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach. Add the apples and sweet potatoes to the salad and toss together. In a separate bowl whisk together the salad dressing ingredients. Pour over the salad, mix well and garnish with the sliced almonds.

Chewy Honey Nut Cookies

Chewy Honey Nut Cookies

Makes eight to twelve cookies

Ingredients:
1 cup blanched almond flour
2 tablespoons organic unsalted butter
2 tablespoons honey (raw, if you can get it)
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/16 teaspoon sea salt
1/2 cup chopped, toasted pecans

*I also added a handful of dried cranberries.

Preheat oven to 275 (yes, 275) degrees fahrenheit.

Chop pecans, and toast them for 12 minutes. Melt butter. Stir together all ingredients except almond flour and pecans. Mix in almond flour until a smooth dough forms, then fold in nuts until dispersed throughout dough. Shape into flat cookie rounds on parchment paper. Bake for 12-18 minutes, or until slightly browned around the edges. Let cookies cool and harden for a full 10 minutes before removing from parchment.

Primal Blackberry Cobbler

Blackberry Cobbler

Ingredients:

3 cups of fresh blackberries

1 1/2 cups almond meal (finely ground almonds)

1 omega 3 enriched egg

2 tbsp coconut oil

A drizzle of raw organic honey

Cinnamon to taste

“So Delicious” coconut milk

Preheat oven to 350. Pour the blackberries into a pie pan. In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon. Stir well. The mixture will be really thick and clumpy. If you wish, drizzle a bit of raw organic honey on top of the blackberries. By hand, crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes. Serve in bowls with cold “So Delicious” brand coconut milk poured over the top. (I used "So Delicious" Coconut Ice Cream instead ;)