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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Beef and Broccoli Stir Fry (Paleo)

I really don’t know why I don’t eat more stir-fry for dinner. I really should since it makes for such a quick, filling, and satisfying meal. Plus, they’re so versatile! Not to mention, lunch leftovers for those busy school/work days that make all your friends jealous. Hmmmm, new fall resolution perhaps? Stir-fry at least once a week? Sounds like something I can most certainly stick to 🙂

Beef and Broccoli Stir Fry (Paleo)

Ingredients:

2 tbsp avocado oil

1 large onion, chopped

3 garlic gloves, minced

1 tbsp minced ginger

1 tsp crushed red pepper flakes

salt and pepper

1 lb organic beef cubes, thawed 

1 large head of broccoli, cut into florets

2 eggs

salt and pepper

Optional: Cauliflower rice

Directions:

In a large and deep skillet, heat oil and add in onion, garlic, ginger, pepper flakes,  salt, and pepper. Let cook for 5 minutes, mixing occasionally. Add in beef cubes and cover with a lid. Let cook for another 5 minutes, lifting the lid halfway through to stir contents. Stir in broccoli, cover with lid, and cook for 10 minutes, again checking every few minutes to stir.

Meanwhile, scramble eggs in another pan. Once cooked fully, add in salt and pepper and chop into small pieces with your spatula.

Once the 10 minutes are up for your stir fry, turn off heat and mix in eggs. Adjust taste with salt and pepper. Serve over cauliflower rice, if desired.

Mushroom and Goat Cheese “Risotto” (Grain-Free)

I don’t think I was ever a big rice person. Therefore, when I cut out most grains, rice was not one of those foods I craved.

Except when it came to risotto. I mean, come on, even the word “risotto” is fun to say (risotto, risotto, risotto… try saying that 10 times fast!)

Once at a restaurant, I had a goat cheese and mushroom risotto that was AMAZING. Like, is-it-possible-that-can-marry-this??? good. So, I’ve recently tired to recreate this with a cauliflower rice version. And voila! Love is in the air again!

Mushroom and Goat Cheese “Risotto” (Grain-Free)

Ingredients:

1 tbsp ghee (or butter)

1/2 onion, chopped

2 tbsp minced garlic

1 tbsp dried thyme

1 large portobello mushroom, chopped into small pieces

3 cups raw cauliflower rice 

1/4 cup plain, whole milk yogurt

1/4 cup unsweetened almond milk

3 tbsp goat cheese

salt and pepper, to taste

Directions:

Heat ghee in a pot and add in onions, garlic, and thyme. Sauté for 5 minutes. Add in mushrooms and continue cooking for 8 minutes. Stir in cauliflower and cook for 5 minutes. While waiting, add yogurt and milk to a small bowl and whisk together. Add yogurt mixture to the pot. Bring risotto to a boil for 1 minute and then turn to a simmer and cook for 10 minutes. Stir in goat cheese until melted. Add in salt and pepper and serve.

Chicken Pineapple Coconut Stir-Fry (Paleo)

I have a love-hate relationship with pineapple. On the one hand, it’s pineapple: yummy, refreshing, and bursting with juice. Plus, it makes images of tropical islands pop into my head.

On the other hand, I have a bad physical reaction to the enzymes found in fresh pineapple. My mouth begins to burn and my lips puff up 😦 Grrrrr. And the first time I realized I had this reaction?: the night before my first day of school. Lovely, right? 

But does this deter me from my love of fresh pineapple? Certainly not! I bravely (and yes, I’ll give you stupidly) eat on. 

I just stop before my lips blow up 😉 

Fortunately, I’ve come to discover that when cooked, pineapple loses it’s stinging quality to me. Therefore, I decide to throw some in to this recipe:  

Chicken Pineapple Coconut Stir-Fry (Paleo) 

Ingredients:

1/2 head of uncooked cauliflower 

1 lb organic chicken breasts 

1 tbsp unrefined coconut oil

1 onion, chopped  

2 garlic cloves, minced 

1 tsp dried ginger 

1/2 tsp curry powder 

1 red bell pepper, diced

2 cups pineapple chunks 

3 tbsp canned coconut milk (full-fat) 

1 tbsp pineapple juice

1 tbsp cilantro 

Salt and pepper, to taste 

Directions: 

Cut cauliflower into florets, place in a food processor, and pulse until cauliflower resembles rice (do not over-blend, or else it will turn to mush!). Set aside. 

Chop chicken into bite-size pieces. Heat coconut oil over low heat and cook chicken. 

Add in onion, garlic, ginger, and curry powder and sauté for 5 minutes. 

Add in red bell pepper and cook for 5 more minutes. 

Add in pineapple chunks, coconut milk, pineapple juice, and cilantro. 

Stir in cauliflower rice, add salt and pepper, to taste, and cook for 10 more minutes.