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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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1-full-Cover

 Eat Drink Paleo

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Vanilla Almond Chia Seed Pudding

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I was so excited to make chia seed pudding! It is all the rage lately and I have never even tried it. It is extremely easy to make and of course tastes amazing.

I made this on Sunday with my neighbor Hanja (who is awesome).  We basically turned Sunday into a major girl day full of boy talk, Real Housewives of New York City, cooking, wine, power walking, skinny cocktails- and did I mention boy talk?

Hanja and I randomly became friends one night when I was bored. I knocked on her door and basically asked her to come grab cocktails with me. She was down and since then we have become good friends. Unfortunately Hanja will be moving to NYC, but that just gives me an excuse to visit her.

Nutrition:

1ounce of chia seeds contains:

  • 11 grams of fiber
  • 4.4 grams of protein
  • Omega-3 fatty acids
  • 137 calories

Omega-3’s lower inflammation levels in your body which may prevent heart disease and cancer. Fiber slows digestion and can prevent diabetes.

Why I love chia seed pudding:

  1. It totally works as a dessert
  2. You can get creative… aka chocolate almond milk + peanut butter chia seed pudding?  YUM!
  3. It’ easy to prepare
  4. Way cheaper to make it yourself then order from a restaurant

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Vanilla Almond Chia Seed Pudding


Yields: 4 servings // Prep time: 10 minutes // Refrigeration time: 4 hours

Ingredients:

  • ¼ cup raw chia seeds
  • 1 cup sweetened vanilla almond milk
  • 1 cup plain non-fat Greek yogurt
  • 1 teaspoons pure vanilla extract
  • 3 Tbsp pure maple syrup
  • 1 cup fresh blueberries
  • 4 Tbsp slivered almonds

Directions:

  1. Add chia seeds, yogurt, almond milk, vanilla and maple syrup to a medium sized bowl. Whisk to combine.
  2. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. For best results, let the chia pudding refrigerate overnight.
  3. When it’s ready (it will thicken and turn into a pudding) place in a bowl and top with blueberries and slivered almonds.

I’d love to hear your comments!!

-April

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Vegan Lentil Curry Bowl with Cilantro Sauce

vegan lentil bowl with cilantro sauce

Vegan Lentil Curry Bowl with Cilantro Sauce


Yields 6 servings \\ Prep time 60 minutes \\ Cooked time 30 minutes

Ingredients
For the Cilantro Sauce
  • 1/2 cup fresh cilantro
  • 3/4 cup roasted cashews
  • 1/3 cup water
  • 1/4 teaspoon salt
  • Juice of two limes
  • 1-2 teaspoons honey or agave nectar
For the Roasted Carrots:
  • 8 carrots, peeled and chopped into bite sized chunks
  • 1 Tablespoon canola oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • salt to taste

For the Rice and Lentil Curry

  • 1 cup brown basmati rice (I used Uncle Ben’s precooked rice)
  • 1 Tablespoon canola oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 2 Tablespoons red Thai curry paste
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup precooked lentils, rinsed (find in refrigerator section at Trader Joe’s)
  • 8 ounces tomato pure
  • 1 cup vegetable broth
  • pinch of salt
  • avocado and cilantro for topping
 
Directions
  1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
  2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown.
  3. Cook the rice according to package directions. Or purchase precooked rice and heat according to directions. 
  4. For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes
  5. Add the precooked lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated.
  6. Add the precooked rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cashew dressing.

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Broccomoli Dip

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Broccomoli Dip


Yields 8 servings \\ Prep time 20 minutes \\ Cooked time 15 minutes

Ingredients
  • 2 1/2 cups chopped broccoli
  • 1 jalapeno, chopped and seeds removed
  • 2 Tbsp green onions
  • 1 tsp olive oil
  • 2oz fat free cream cheese
  • 1/4 tsp chili powder
  • 1 Tbsp cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • Chips or crackers for serving

Directions:

1. Cook the broccoli in lightly salted water until very soft. (Overcook the broccoli until it is basically mushy).

2. Drain the broccoli very well. 

3. Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.

 4. Serve warm with chips or crackers!

 

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