Abigails Roses

Abigails Roses – Flower Blog

Tasty Paleo Sweet Potato Hash Browns


Serves 2

Ingredients:

2 large sweet potatoes

1 tbsp. your choice of cooking oil; from the Paleo friendly list

Spices – your choice just keep to ½ teaspoon each; onions can be a good option

Salt and Pepper

Method:

1. Grate sweet potatoes with cheese grater.
2. Mix grated sweet potatoes and spices in a bowl.
3. Heat oil on medium to high heat.
4. Add sweet potatoes to hot oil and cook until brown on both sides.
5. Serve.

Nutrition Facts per 1 Serving:

181 kcal
8.5g fat
2.4g protein
26g carbohydrate
45mg cholesterol
55mg sodium

Smoked Salmon and Kale Paleo Salad Dressing

Smoked Salmon and Kale Paleo Salad Dressing

Kale Salad with Paleo Salad dressing
This recipe, which was submitted by Kim Stace Thomas from our Community, is a delicious way to include salmon’s vitamin-rich, omega-3 fatty acids in your way to the paleo diet.

Smoked salmon requires no cooking, making this dish a quick, tasty protein when time is tight.

Ingredients

3 garlic cloves

Serves: 4

PREP DAY TIME: 10 minutes

FEAST DAY TIME: 20 minutes

1 tablespoon grass-fed butter

2 tablespoons organic extra-virgin olive oil

¼ teaspoon freshly ground black pepper

⅛ teaspoon red pepper flakes

Juice of 1 lemon

1 bunch fresh kale

1 large carrot

½ cup finely grated pecorino cheese

4 (6-ounce) smoked salmon fillets


Prep Day

TIME: 10 minutes

Tools: Measuring cups and spoons, knife, cutting board, large salad bowl, storage containers, whisk, garlic press, small saucepan

1. Peel and mince the garlic and place in a small saucepan. Add the butter and sauté over medium heat until the garlic is fragrant, about 2 minutes.

2. Pour the garlic-butter mixture into a small bowl and add the olive oil, black pepper, red pepper flakes, and lemon juice. Whisk thoroughly to form a salad dressing. Store in an airtight container in the refrigerator for up to 3 days. (more paleo salad dressing recipes)
3. Slice the kale into shreds, about ½ inch wide, and place in a storage container.

4. Grate the carrot into thin strands and toss with the kale.

5. Cover and refrigerate for up to 3 days.
Feast Day

TIME: 20 minutes

Tools: Small saucepan, measuring cups and spoons, small bowl, whisk

1. Warm the salad dressing in a small saucepan over low heat, stirring regularly.

2. Pour the warm salad dressing over the kale and carrots. Toss well until everything is coated. It’s important to pour the dressing over the kale while the dressing is still warm. This will take some of the bitterness out of the kale and make it a bit more tender.

3. Add half of the pecorino and toss.

4. Divide the salad among four bowls, sprinkle with the remaining cheese, and top with equal portions of the salmon.

SWAP BOX

If you’re not a kale fan, swap it out for another green, such as Swiss chard or red-leaf lettuce.

MAINLY VEGETABLES

Green Monster Frittata with Bruschetta

Green Monsters aren’t just for breakfast anymore. Chock-full of veggies and covered with your (new) favorite Italian bruschetta topping, this monster frittata will be sure to please even the pickiest eaters.

Ingredients

Serves: 4

PREP DAY TIME: 10 minutes

FEAST DAY TIME: 35 minutes

GREEN MONSTER FRITTATA

4 broccoli crowns (about 4 cups)

1 medium yellow onion

4 garlic cloves

4 tablespoons grass-fed butter

4 cups packed spinach

12 large eggs

¼ cup heavy cream (optional)

BRUSCHETTA TOPPING
1 large tomato, or 2 small tomatoes

½ cup packed fresh basil leaves

1 tablespoon organic extra-virgin olive oil

Sea salt and freshly ground black pepper

Prep Day
TIME: 10 minutes

Tools: Knife, cutting board, measuring cups, garlic press, storage container

GREEN MONSTER FRITTATA

1. With a sharp knife, cut the broccoli florets from the stems. Chop the florets into very small pieces and place in a large airtight container.

2. Slice the onion into thin rings, then cut the rings in half and add them to the broccoli.

3. Peel and mince the garlic cloves. Add them to the container with the broccoli and onion. Store in the refrigerator for up to 1 week.

BRUSCHETTA TOPPING

4. Quarter the tomato and remove the seeds. Dice the tomato and place it in an airtight container.

5. Chop the basil and add it to the tomato. Drizzle with the olive oil and turn to coat.

6. Season with salt and pepper. Cover and refrigerate for up to 3 days.

Feast Day

TIME: 35 minutes

Tools: Knife, cutting board, measuring cups and spoons, large ovenproof skillet, bowl, whisk, wooden spoon

1. Preheat the oven to 350°F.

2. Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat.

3. Add the broccoli, onion, and garlic and cook until tender, about 5 minutes.

4. Stir in the spinach and cook until wilted, about 2 minutes. Add the remaining butter and stir to melt.

5. Beat the eggs with the heavy cream (if using) until frothy. Slowly pour the eggs over the vegetables and cook until the edges begin to firm up and pull away from the sides of the pan, 5 to 7 minutes.

6. Place the pan in the oven on the top rack (as high as possible) and bake until the eggs are set and the top is golden brown, 15 to 20 minutes.

7. Slice the frittata into four triangles. Plate and top each slice with tomato bruschetta.

Field Green Paleo Salad with Apples and Buttered Pecans

This salad is light and fresh—the perfect combination of sweet and tart, topped off with the delicious crunch of pan-roasted buttery pecans.

Serves: 4

PREP DAY TIME: 15 minutes

FEAST DAY TIME: 5 minutes

Ingredients

FIELD GREEN SALAD

1 large Granny Smith apple

¼ lemon

1 tablespoon salted grass-fed butter

1 cup raw pecan halves

1 tablespoon pure maple syrup

¼ teaspoon ground cinnamon

¼ cup sweet red onion

5 to 6 ounces baby field greens

PALEO SALAD DRESSING

2 tablespoons balsamic vinegar

1 tablespoon macadamia nut oil

Juice of ½ orange

Prep Day

TIME: 15 minutes

Tools: Small heavy skillet, wooden spoon or rubber spatula, measuring cups and spoons, sharp knife, cutting board, storage containers, whisk, small bowl

FIELD GREEN SALAD
1. Core the apple and cut it into small pieces. Place the apple in an airtight container and squeeze the juice from the lemon quarter over the top; toss to coat. Cover and refrigerate for up to 2 days.

2. Melt the butter in a small skillet over low heat. Add the pecans, maple syrup, and cinnamon and stir to coat. Cook, stirring regularly, until the pecans darken and the coating is sticky, about 4 minutes.

3. Remove from the heat, stir, and let rest for a few minutes. The coating will harden as the pecans cool. (Try not to eat them all right out of the pan.)

4. When the pecans are completely cooled, store them in an airtight container in the cupboard for up to a few weeks.

5. Finely dice the onion and store it in an airtight container in the refrigerator for up to 1 week.

PALEO APPROVED DRESSING

6. Place the balsamic vinegar, oil, and orange juice in a glass jar with a tight-fitting lid and shake to make the dressing. Store in the refrigerator for up to 1 week.

Feast Day

TIME: 5 minutes

Tools: Medium salad bowl, tongs

FIELD GREEN PALEO SALAD

1. Place the field greens in a large salad bowl. Give the dressing a shake and pour it over the greens.

2. Add the apple and chopped onion. Using tongs, turn to mix everything together and coat with dressing.

3. Plate the salad on four large dinner plates

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