health food shoppe's sweet potato salad

dressing:

1 cup plain unsweetened yogurt

2 tablespoons cilantro (chopped)

1 tablespoon fresh lime with zest

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

salad:

2 1/2 pounds sweet potatoes

1/2 cup diced celery

1/2 cup chopped pecans

directions:

For the dressing, combine all ingredients in a bowl. For the salad, peel and cube potatoes.  Roast in the oven at 425 degrees for 40 to 45 min. In a separate bowl, combine celery, pecans, cooled potatoes and dressing. 

focaccia-style flax bread

ingredients:

2 cups flax seed meal

1 Tablespoon baking powder

1 teaspoon salt

1-2 Tablespoons natural sweetener (honey, agave, etc.)

5 beaten eggs

1/2 cup water

1/3 cup oil

directions:

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

Mix dry ingredients well -- a whisk works well.

Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) 

Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. 

Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

brussels sprouts with bacon, avocado, and lime

ingredients:

1lb brussels sprouts

2 slices nitrate and nitrite-free bacon 

1 garlic clove, minced

juice of 1 lime

1 avocado, sliced

a pinch of crushed red pepper (optional)

olive oil

salt and pepper

directions:

While you are slicing your brussels, cook the bacon until crispy in a large skillet.

Remove from pan.

Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.

Cook for just a few minutes on medium heat, until brussels start to get tender.

Mix in lime juice and crumble bacon into the sprouts. s&p to taste.

Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in. 

When they are heated through, mix everything together and enjoy!

vegetable beef stew

ingredients:

1 can grass-fed beef chunks

5 potatoes, cubed

1/2 onion, chopped

6 cups water or broth (vegetable or beef)

1 bag (10 oz) frozen cabbage

1 bag (10 oz) frozen whole kernel corn

1 bag (10 oz) frozen peas and carrots

1 bag (10 oz) frozen green beans

1 bag (10 oz) frozen lima beans

1 can (14.5 oz) diced tomatoes with juice

salt and pepper, to taste

1 bay leaf

herbs de Provence (mix of savory, thyme, rosemary, lavender and oregano)

directions:

Toss the potatoes and onions in a pot, cover them with water and a pinch of salt and boil away! Once they have softened add everything else and let it cook away for about 15 minutes and serve with some warm rice.  This heart warming soup has 26.6 grams of fiber per serving!

paleo pizza

crust:

2 cups almond meal

2 eggs

3 tablespoons extra-virgin olive oil

1/4 teaspoon baking soda

1 teaspoon garlic powder

1 1/2 tablespoon fresh rosemary, finely chopped

toppings:

1 pound mild grass-fed Italian pork sausage

2 crookneck yellow squash, diced

3 green onions, chopped

1 cup fresh basil leaves, chopped

2 small tomatoes, diced

1/2 cup jarred roasted red peppers, diced

1/2 cup sliced black olives

1 cup organic, gluten-free marinara sauce

directions:

Preheat oven to 350 degrees F. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball.

Lightly grease a pizza pan or a cookie sheet with extra-virgin olive oil.  Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle, making the dough as thin as possible.  Your pizza will about 12 inches across.

Bake just the crust in your preheated oven for 20 minutes. While the crust is cooking, prepare your toppings. Brown the sausage in a large skillet and chop all veggies.  

After the crust is done, remove from the oven and evenly spread the marinara sauce over the crust.

Add the sausage and all remaining toppings evenly over the sauce and bake again for additional 25-30 minutes.

Get creative and use whatever toppings you might like-I also suggest trying chicken, artichoke hearts, and broccoli!

Adapted from Everyday Paleo from Sarah Fragoso