Sweet Potato Tater Tots (Paleo)

For the last few weeks, I’ve got to experience what it’s like to be a “hockey (goalie) mom” while nannying for a family. And goodness gracious, let me tell you, there’s a lot of lugging around bulky gear to a different arena each day. And wondering which rink you’re supposed to be at. And sitting in cold seats. And eavesdropping into other people’s conversation. And intaking all the scents coming from the concession stand and wishing there was actually something healthy there that I could eat.

Thus, my desire to make tater tots was born! Honestly, I’m impressed how these turned out! I was expecting a total fail since I just added ingredients as I went. But the end product has a crisp outside and soft inside. Score! (Hockey reference intended).

After making these, I would highly suggest waiting for the tots to COMPLETELY cool. The flavor intensifies. In fact, eating these on the second day made them taste the best 🙂   

Sweet Potato Tater Tots (Paleo)

Ingredients:

1 medium sweet potato, peeled and chopped into thick coin slices

1/2 head of cauliflower, chopped into florets

1 tbsp hot sauce

2 tsp garlic powder

1 tsp salt

1 egg

1/2 cup tapioca flour

1/4 cup coconut flour

Directions:

Preheat the oven to 400°F and grease a baking pan with oil. Bring a pot of water to a boil and add in sweet potato. Let boil for 5 minutes. Afterwards, remove from the pot with a slotted spoon. Place into a food processor and pulse until the sweet potatoes are in small pieces and starting to turn into mash. Transfer potatoes into a bowl.

Place your cauliflower into the boiling water and also cook for 5 minutes. Afterwards, drain and transfer to a food processor. Pulse until you have cauliflower  rice. Measure out 1 cup of cauliflower rice and place in the bowl with the sweet potatoes (save the remaining cauliflower rice for another recipe!)

Stir in the hot sauce, garlic, salt, and egg to the bowl. Add in the flours and mix altogether. Let batter sit for 3 minutes to thicken. Using your hands, roll the batter into individual tater tots and place on the oiled baking sheet. Lightly salt your tater tots. Place in the oven for 10 minutes. Take out, flip over with a spatula, and bake for another 8 minutes. Let cool before eating (tastes best the longer you wait).

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Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.

Cajun Vegetable Dip (Paleo)

I finally feel like I’ve reached the “fun” part of summer!

This past week I took my state test to become certified to teach middle school social studies. I’m not going to lie though, it was brutal. With the possibility to be tested on ANY event/person/civilization/land form/etc in the world, it was impossible for me to know everything that would be on the test. I’ve been studying for this exam for months and I still feel that there was so much I didn’t know.

On the bright side though, I love studying history, so it hasn’t been torture to prepare for this test. And I had the chance to brush up on government, geography, and economics- subjects I’ve always been slightly on the fence with. Anyway, results don’t come in until next month, so I’m forced to chill until then.

Which means I can guiltlessly begin to make stuff in the kitchen again! Such as on one of my favorite veggie dips! 

Cajun Vegetable Dip (Paleo)

Ingredients:

1/2 head of cauliflower, chopped into florets

3 tbsp olive oil

2 tbsp tahini

1 tbsp minced garlic

1 tbsp paprika

1 tbsp dried thyme

1 tsp dried oregano

1 tsp salt

1/2 tsp cayenne 

pepper

Juice from 1 lemon

Directions:

Fill a pot with water and add in the cauliflower. Bring water to a boil and cook the  cauliflower. Once tender, drain cauliflower, transfer to a food processor and blend until smooth. Add in the rest of the ingredients and blend until all combined. Cool in the fridge for at least 3 minutes to allow flavors to intensify.

Sweet Potato Curry Puffs (Paleo)

This recipe was totally made on a whim with random ingredients. Braced for a total fail, I was pleasantly surprised how awesome these turned out! In addition to the sweet potato and curry taste, these puffs hardened in the outside while staying soft on the inside.

It kinda reminds me of a pierogi. 

And, I “forgot” that my dad doesn’t like the taste of curry. Guess I get them all to myself now 😉

Sweet Potato Curry Puffs (Paleo)

Ingredients:

1 and 1/2 cups cooked and mashed sweet potato

1 cup fresh spinach

1/2 cup tapioca flour

1 egg

1 tsp curry powder

1 tsp cinnamon

1 tsp salt

Directions:

Preheat the oven to 400 degrees and grease a baking pan. Combine all the ingredients in a food processor. Bake on for 25 minutes. Let cool and harden for 15 minutes before eating.

Cheese Sticks (Grain-Free)

I apologize for going MIA so much lately. With all the craziness of school right now, I haven’t had much of a life. The only thing that’s getting me through is my Spring Break next week. Hopefully I’ll have time to work on several new recipes! I’ve been itching to get back in the kitchen lately. Until then, I’m picking recipes to share from my recipe vault!

Cheese Sticks (Grain-Free)

Ingredients:

1 cup tapioca flour

3/4 cup + 1/4 cup shredded mozzarella cheese

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp oregano

1/2 tsp salt

1 egg

2 tbsp water

2 tbsp mustard 

Directions:

Preheat the oven to 375 degrees. Combine tapioca flour, 3/4 cup cheese, onion powder, garlic powder, oregano, and salt in a bowl.Add in the egg, water, and mustard. Mix altogether for about 20 seconds (do NOT add extra water). Grease a bread pan and spread in dough. Top with the remaining 1/4 cup cheese. Bake for 20 minutes. Let cool for 2 minutes, take out of pan, and use a pizza slicer to cut into sticks. Sprinkle with salt and garlic powder before serving.