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This Valentine’s Day weekend, I had so much fun experimenting with Paleo recipes! This was by far my favorite recipe- especially since it’s breakfast- my favorite meal ever. This sweet potato hash is full of flavor and of course, low in calories. The most difficult part was grating the sweet potato, be careful not to cut yourself during this step! I used a Julienne Peeler
– but you can also use the Julienne blade on a food processor to save time. For more Paleo recipes, I recommend Eat Drink Paleo.

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Paleo Sweet Potato Hash {Yummy Overload}


Yields 1-2 servings // Prep Time: 10-20 minutes // Cook time 10 minutes

Ingredients:

For the Hash:

  • 1 large yam or sweet potato
  • A pinch of salt
  • Several turns of freshly ground black pepper
  • A few shakes of garlic powder
  • A few shakes of onion powder
  • A sprinkle dried herbs (I used oregano)
  • 2 tablespoons olive oil
  • Red pepper flakes (optional)

For the Eggs:

  • 2 large eggs (1 per serving)
  • 2 tsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes (optional)

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Directions:

  1. Peel a yam using a peeler or sharp knife.
  2. Shred the yam into thin, uniform strips using a Julienne Peeler
  3. Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs. Taste the mixture and adjust the seasoning.unnamed (4)
  4. Heat oil in a large skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
  5. Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. unnamed (3)
  6. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
  7. Cook eggs by heating oil in a medium pan over medium-low heat. Once oil is hot, crack two eggs into a bowl and pour gently into the hot pan.unnamed (2)
  8. Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
  9. Once they’re done, carefully slide them out of the skillet and on top of a mound of hash.

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 Eat Drink Paleo

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16 Comments

Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

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I’ve made these enchiladas twice in the past week! The first batch was pure vegan. The second batch, not so much.  The great thing about these enchiladas are that they taste great either way! Feel free to get creative and put your own spin on this recipe.

I modified the Oh She Glows Sweet Potato & Black Bean Enchilada recipe. (She has an amazing blog btw!)

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Vegan Sweet Potato Enchiladas with Avocado Cilantro Cream Sauce


Yields 4 servings // prep time 30 minutes // Cook time 25 minutes

Ingredients:

  • 2 cups sweet potato, peeled and chopped
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • sea salt and freshly ground pepper
  • 1 red bell pepper, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 3 cups store bought enchilada sauce
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 8-12 corn tortillas (how ever many fit in your casserole dish)
  • 93% lean ground turkey (optional)

For the Avocado-Cilantro Sauce

  • 1/2 cup fresh cilantro
  • 1 medium avocado
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder

Garnishes

  • fresh cilantro leaves, for serving
  • sliced green onion, for serving

 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish

2. Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)

4. Add the bell pepper, cooked sweet potato and black beans. Raise the heat to medium high and cook for a few minutes (until turkey is almost fully cooked), about 8 minutes.

5. Remove the skillet from the heat and stir in 1/2 cup enchilada sauce, lime juice, chili powder and salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish. Scoop filling into each tortilla.  Roll up the tortilla and place seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, scoop it on top of the enchiladas.

7. Bake the enchiladas uncovered, for about 20 minutes, until the sauce is a deep red color and the enchiladas are heated through.

8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 2 Tbsp water and process until creamy.

9. When the enchiladas are ready to serve, plate them individually and drizzle with avocado sauce. Garnish with cilanto and green onion, if desired.

10. I am in love with the Oh She Glows cookbook, I highly recommend purchasing her book!

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paleo

Over the past year (yes, I’ve been blogging for over a year and I LOVE it!) I have collected many, many cookbooks. I love sharing my favorite books with my amazing followers and fellow food bloggers. BTW, If you don’t already food blog, I highly recommend starting one! Find out how to start a cooking blog here.

I don’t follow a Paleo Diet but I love learning how to cook new recipes. The cookbook is called Eat Drink Paleo

Some of my favorite recipes:

Baked Apple and Pork Meatballs//Sweet Potato and Caramelized Garlic Soup// Paleo Beef and Porcini Shepard’s Pies

The premise of Paleo:

  • Eat whole, unprocessed, nutrient-dense, nourishing foods. Prioritize grass fed and pastured meats and eggs, wild-caught seafood, and vegetables. Enjoy fruit, nuts, and seeds in moderation.
  • Avoid foods that will harm us by causing systemic inflammation, wrecking our guts, or derailing our natural metabolic processes. Abstain from toxic, pro-inflammatory foods like gluten-containing grains, legumes, sugar, and the laboratory-concocted food found in the middle aisles of your neighborhood supermarket.

 

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I plan on making a few this weekend so stay tuned for my food photos and comments/critiques! Click on the cookbook above to start cooking from Eat Drink Paleo and let me know how you liked the recipes!

 

xo,
April at The Thin Kitchen

april sitting on counter 6 laughing black and white

 

 


15 Comments

Spicy Chipotle Shredded Chicken

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Spicy Chipotle Shredded Chicken


Yields: 4 servings

INGREDIENTS: 

  • 3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce
  • 4 cloves garlic
  • 1 tablespoon oil
  • 1 cup freshly squeezed orange juice (store bought is fine – I just use my own so there’s no added sugar)
  • 1½ cups reduced sodium chicken broth
  • ½ cup light beer (or replace with ½ cup broth)
  • ½ cup fresh cilantro, chopped
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons yellow mustard
 
INSTRUCTIONS
  1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
  2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
  3. Meanwhile, keep the sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.

 

I’d love to hear your comments!!

-April

 


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