Does Roasted Sriracha Lime Zucchini sound good?

Last night was our first Tuesday night Family Dinner with Ger gone. (He's in his second season with the San Francisco Fire and is training hard with his incredible team.)  We had Roasted Lemon Shrimp with Sweet Potatoes and a zucchini/quinoa/cabbage/bonebroth skillet recipe that I haven't posted yet. I did notice that I didn't have the roasted zucchini recipe with sriracha lime sea salt SO I putting that one up now. Salttraders.com is where I get all my favorite sea salt and this one has been added to our favorites list. Salt Traders does not sponsor me - I just love the deep and wonderful flavors their smoked sea salt brings to great food.

I hope you try this Sriracha Lime Zucchini dish. Roasting only takes a few minutes. Here's the recipe:

Read more

Paleo Mashed Sweet Potatoes

Doesn't this pic look like comfort food? Sweet potatoes, mashed, hot, and so fluffy and delicious? Don't you find yourself craving this healthy side dish?

The snow came last night. It was was beautiful and gave me another snow day from school. ( the second Friday snow day in a row.....talk about stress reduction!) I am looking forward to having an extra day here at home. I admit I can never keep up with all the things I want to accomplish around here. I wanted to post this recipe though - the coconut cream concentrate gives these sweet potatoes a depth of flavor that keeps you coming back for more.

I'd bought 4 HUGE sweet potatoes. I rinsed them off and put them in a pan, covered them (almost) with water, put a lid on the pan, and put them on the stove over medium heat to cook until very tender when pierced with a fork.

When they were extremely done, I poured the hot water off of them and let them cool for a few minutes until I could peel them. I just peeled them with my fingers - the peel just came right off. I cut the two ends off with a knife. I placed the peeled sweet potatoes back into the pan.

I added:
1 TBSP KerryGold Pasture butter
3 TBSP coconut cream concentrate (tropicaltraditions.com)
1 tsp smoked sea salt (salttraders.com)
freshly ground pepper, to taste
1/4 cup basic chicken stock

I mashed this all up with a fork and put it back on the stove on low until Ger got home from CrossFit Countdown.  You may need to adjust the amount of chicken stock, depending on your sweet potatoes. You may consider taking them away from savory by adding cinnamon. I may try that another day soon, too.

            Get ready for the compliments! This little bowl shows how much I ate BEFORE dinner!

1800s Cabbage Paleo

This is a take on an old cabbage recipe. We enjoyed it with roasted carrots, parsnips, and sweet potatoes,  and a pork sausage with no fillers, etc.

I took 1 head of cabbage and cut it into strips. I cooked it in water until tender. ( Some people like it mushier than others - here is where you would adjust. We don't eat ours too mushy.) Then I poured off the water and removed the cabbage from the skillet for the time being.

Then I put 1/4 cup Kerry Gold Pasture butter and the juice of 1 lemon into the skillet to melt and heat up slowly. I removed a bit of this mixture and put in a small bowl. To this bowl I added 1 large egg, to temper it. I stirred it up completely and then poured it back into the skillet. I stirred this and cooked it on low....it should look a little like a custard thing. THEN I added the cooked cabbage back in. When it was heated up, it was ready to enjoy!

So, I thought this sounded odd - cabbage with butter, egg, and lemon? But Ger is always my deciding factor. Here's what he said - " Hey, this cabbage is so good it's ridiculous! I could eat this stuff all day!"
But, it didn't last all day.......

Paleo Asparagus with Roasted Pine Nuts

               Asparagus is in season. It costs less now and we should all eat as much as we want! This recipe doesn't take long and we loved it.

              I took 1/3 cup of pine nuts and poured them in a small pan. I shook the pan so that the pine nuts spread out evenly. I toasted them in a 350 degree oven for 5 minutes. Then I set them aside. ( This step makes all the difference in the taste of the pine nuts. Don't just throw them in.)

             I broke off the bottom of the ends of 2 bunches of asparagus. I broke them up and threw them in a big skillet. I added 2 TBSP coconut oil, (olive oil would work, too) sea salt, and pepper. I cooked this for 6 minutes at medium high heat. In the last minute I squeezed a little lemon juice over the top and stirred the roasted pine nuts in.

            Some of us put a little sprinkling of parmesan cheese on top. Bliss.