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.

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Curried Squash and Spinach Soup (Paleo)

Snowy Saturday = (sweats + Netflix + hot soup) +  x

x = homework

I’m leaning more on the “-x” for the equation.

Anyway, comfort food is a must on a snow day and this soup definitely fits the bill!

Curried Squash and Spinach Soup (Paleo)

Ingredients:

1 tbsp avocado oil

2 cups onions, chopped

2/3 cup celery chopped in small pieces

4 garlic cloves, minced

2 tsp curry powder

1/2 tsp turmeric

4 cups chicken broth (vegetable broth if vegetarian or vegan) 

2 cups water

4 cups cooked and pureed butternut squash

salt and pepper

5 tbsp tomato paste

5 cups fresh spinach

Directions:

Heat oil in a large pot over medium heat. Add in onions, celery, and garlic and sauté for 10 minutes. Add in curry and turmeric and sauté until fragrant, about an additional minute. Add in chicken broth, water, squash, salt, and pepper. Bring to a boil and allow to simmer for 20 minutes. Afterwards, use an immersion blender to make smooth. Stir in tomato paste and cook for another 10 minutes. Add in spinach and allow to wilt before serving.

Butternut Squash Hash (Paleo)

Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂

Butternut Squash Hash (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

2 garlic cloves, minced

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp crushed red pepper flakes

2 packed cups shredded butternut squash (see note below)

1 cup cut-up sausages (precooked)

5 cups fresh spinach leaves

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off! 

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of  spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!

Spinach and Artichoke Dip (Paleo)

In a sad attempt to honor Earth Day (this Wednesday, people!), I am sharing this spinach and artichoke dip. The artichokes are mashed up to form a hummus-like base for this recipe.

Now, if only artichokes were blue! Then we’d have the “blue oceans” and the “green lands.”

See the intentions of my creation now?

No? Ehhh, I’m having trouble too… 😦

But seriously, I cannot think of any naturally blue foods that would give something a blue color (blueberries don’t count either- they bleed violet).

Awww well, a dip is a good dip as long as it tastes good 😉 

Spinach and Artichoke Dip (Paleo)

Ingredients: 

2 (14oz each) cans of artichokes, rinsed and squeezed of all excess water

1/3 cup olive oil

1 tbsp avocado oil

6 garlic cloves

1/2 an onion, chopped into small bits

4 cups fresh spinach

1 tsp salt

pepper, to taste

Directions:

Combine artichokes and olive oil in a food processor and blend until smooth-ish.

In a pan, add avocado oil and garlic. Sauté for 1 minute. Add in onion and sauté for another 3 minutes. Add in spinach, cover with a lid, and place on low heat. Cook until spinach has wilted. Transfer pan contents into food processor and pulse (just until spinach is broken up). Add salt and pepper and serve! 

“Shamrock Shake”

I’ve never had a shamrock shake.

Not even when I was little (thank goodness).

I’d like to say that I was food conscientious from a young age, but I wasn’t.

I just hated mint. And still do, by the way.

Still, I kinda felt alienated with all the green drinks around me. People love their shamrock shakes apparently

So, I made my own, tasting probably nothing like McD’s version. But that’s okay. Free of the mystery ingredients and dyes AND bypassing on the mint? AND being green. I’ll happily take it and chug it down 🙂

“Shamrock Shake”

Ingredients: 

2/3 cup plain, organic whole milk yogurt

1/2 cup fresh spinach (add more for a greener color!)

1/4 cup almond milk

2 tbsp nut butter

1/4 tsp vanilla extract

1/4 tsp cinnamon

salt, to taste

Directions: 

Combine all ingredients in a food processor/blender and blend until smooth and green.

Want more green? 

Avocado Shake I

Avocado Shake II