What Lies Beneath

eggs and spfritterseggs and sp fritters 2

What lies beneath that glorious fried egg and bacon is a little something I call a spicy sweet potato fritter!
(I know, my second fritter post today..I suppose I had fritters on the brain all weekend!)

I love crispy potato anythings with eggs for breakfast, and was craving a hash brown, or something similar…

here is what happenned:

Spicy Sweet Potato Feta Fritters

In a bowl, mix together:
-1 small sweet potato, peeled and grated
-1/4 red bell pepper, grated, or thinly sliced and chopped
-1 or 2 thin slices of onion, chopped
1/4 tsp crushed red pepper flakes
salt and pepper to taste
3 Tbsps almond flour
1 tsp tapioca flour
1/2 of a beaten egg (break the egg in a little bowl, beat the egg with fork, pour about half into the recipe)
1/4 cup of crumbled feta cheese (optional)

drop batter into a hot skillett with melted butter and coconut oil mixed (about 1 T each) – drop and flatten batter…about half dollar size. Smaller gives you more crispy!
about 2-3 minutes, then flip and go another 2-3 minutes.

(I fried up an egg and bacon in the same skillet and plopped them on top of the fritters. So. dang. Good!)

enjoy!

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And now a word from my Mother!

fritatta

My mother sent me a pic of her breakfast last weekend…she does this from time to time…and it always looks amazing so I post it on instagram and everyone loves it and it gets way more likes than anything of mine, whatever! She is paleo, she will not let me tell her age, but I am 43, and she gets discounted movie tickets! So that is all I have to say about that except how cool is it that she GETS it! She is holistic, organic, natural and paleo!

And because everyone on IG wanted to know, here is her recipe for the fritatta above, and her guest post….so, mother….you are on the internet now! you famous!

Guest Post from Mother:

I understand there are some who are
wanting to make the Sunday morning frittata.
This is a meal that fits many occasions. An easy breakfast/brunch
Or try for dinner on a busy day. Aren’t they all?

Most time consuming thing is grating the sweet potato. “What?” you say.
Yes sweet potato!
Recipe coming up and it is very healthy!
I have a little farm where I grow some of my own vegetables and herbs.
Love that and of course we do it organically !
So here is the frittata using veggies and herbs
a la my farm garden.

Sunday Morning Frittata with Chorizo
the oven does alot of the work for you…..and fast!

Ingredients:

2 tablespoons coconut oil

1/2 -1 lb. chorizo sausage uncooked ( I used veal chorizo)

1 small sweet potato, scrubbed and shredded (about1 cup)

1/2 large yellow bell pepper sliced

1/4 cup of yellow or white onion

8 large pasture raised organic eggs

1 tsp. coconut milk

1/4 tsp sea salt

2 roma tomatoes sliced, (even 9 or 10 small grape tomatoes sliced is fine)

Garnish: avocado slices and fresh chopped herb of your choice, cilantro, sage, basil

the marriage:

Preheat the oven to 350 F.

Heat the oil in an oven safe skillet over medium heat.

Add the sausage, sweet potato, yellow pepper, and onion and sauté apx. 5 min.

(I browned the sausage first, and added the rest for a sauté of 5 min.)

Beat the eggs with the coconut milk and salt, then pour into the skillet and cook for 2 minutes

Just pour evenly, no stirring or turning…….just easy

Arrange the tomato slices in a circular pattern on top of the eggs. (I added1 cup chopped spinach first)

Place the frittata in the oven and bake for 12 minutes.

Serve with the avocado and sprinkle with the torn herb

**I would add some “smashed garlic with sea salt”, we tend to thrive on alot of garlic!

And if you like hot peppers, I would do either of the next suggestions for a little “tickle” for your taste buds.

Just chop one hot pepper, could be cayenne, our personal favorite that we grow, or jalapeño or a small Tai pepper. I seed them mostly and chop finely with sea salt.

Add 8-10 sliced grape tomatoes. Toss some of this on each slice of the Frittata.

Or do all of the above except sauté with 1 teaspoon grass fed butter or oil in a small skillet for a minute and then add 1/4 to 1/2 cup of full fat coconut milk or unsweetened almond milk and stir till thickened slightly. You can add some(grass fed) grated cheddar to this or just spoon it as is over… anything really. Just delicious!

Oh! Don’t ever breathe over a skillet with hot peppers cooking or you will choke a bit and or sneeze, depending on your particular physical make up. Experience is our teacher, right?

I think it took me longer to write out the recipe for you than it did to make it.

So, hope you try this, it will work for any “busy girl for a paleo world”.

Inspired Italian Meatballs

italilan meatballs

I am a huge fan of Michelle Tam of http://www.nomnompaleo.com and book, Nom Nom Pale, Food for Humans. She was the first paleo blogger I found when I did my first Whole 30 about two years ago. I loved all of the things she made and the fact that she is a mom of two boys and works full time and seems to truly love food! Everything I have ever made from her blog or book has had such depth of flavor, just amazing food!

Well, I had a pound of ground meat on hand and wanted to make one of her meatball recipes, but she used veal, and seasonings that lended themselves to veal like basil. I had beef…so I ran with that using her recipe as a base to stem from.

They turned out light and airy and so flavorful!

Here is what I did:

Place all of the ingredients below in a mixing bowl and mix with hands:
1 pound organic grassfed ground beef (would be good mixed with pork)
1/2 finely chopped onion
4 cloves of garlic, finely minced
1 egg, beaten
1/4 cup chopped italian parsely
1 tbsp italian seasoning
1 tsp coarse sea salt
1/4 tsp red pepper flakes
1 tsp oregano
1/4 tsp fresh ground black pepper
1 cup garlic cauliflower mash (Steam 1 head of cauliflower cut into florets with 5 cloves of garlic for about 10 minutes. Pulse through the food processor until smooth with 2 Tablespoons ghee or butter from a grassfed source)

Shape into golf ball sized meatballs. Brown in a good skillet over medium-hi heat in a mix of ghee or butter and coconut oil for 2-3 minutes per side, keep turning until browned all over.

You can sauce these up so many different ways or just eat on their own! Easy stuff!
We ate with the remainder of the cauliflower mash on the side and a chopped veggie salad.

Let me know what you think!

Love me tender

pork tender

Does not matter the weather or the day of the week, pork tenderloin is a favorite in our house, by those paleo and not, it just such a tried and true simple basic we probably eat it every week. Put on two of them and you have leftovers for a couple of meals, simplifying your week even more!

Nothing clever to say here this morning, except that anyone can do this. ANYONE! There is nothing tricky, nothing complicated. Have iron skillet, will make roasted pork tenderloin!

Here is how it works:

Have one or two organic pieces of pork tenderloin, I usually do two of them, as they will both fit nicely in the pan and give you plenty to pick off of for a day or so. 1-2 pounds each.

Rub each tender with some coconut oil (melted) or olive oil so that it spreads over the entire piece of meat. Usually 1-2 Tbsp should work.

With the tip of your knife, on one side of the meat, randomly poke in about 10 or so places about 1/2 inch deep. You will put thin slices of garlic and/or ginger in these slits….flavors up the meat nicely!
(That said, thinly slice 1-2 garlic cloves and a finger of fresh ginger…place a slice of either or both in each slit…push it down all the way.

Put your iron skillett on your stove burner on HIGH to preheat.
Preheat your oven to 450 degrees as well.

While everything is heating, liberally sprinkle on both sides of the meat:
course sea salt
fresh cracked pepper
ground ginger
thyme
a light sprinkle of cayenne pepper

Once the skillet is screaming hot, lay the tenders in the pan to sear it to a beautiful brown on each side….about 3 minutes per side should do it.

Now place the skillet in the hot oven for 25-30 minutes….and you are done when the temperature of the meat is 160 degrees or higher at the thickest part of the meat.

Let the meat sit for 5 minutes before slicing, and you are done!

We love to serve with stewed apples and asparagus…but it goes with just about any sides! It is lovely with eggs in the morning, cold for lunch, and thankfully not an expensive cut of meat!