Easiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.
Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.
Second…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.
Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.
These little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.
As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!
These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.I had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.
Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
4 or 5 organic scallions, using the white part (diced small)
2 cups organic vegetable broth
1 cup uncooked organic quinoa
¼ cup olive oil
1 teaspoon cumin
½ teaspoon sea salt
1 ripe organic avocado
1 Tablespoon olive oil
1 Tablespoon organic sesame tahini
juice from half of a lime
pinch of salt
SWEET POTATO CAKES:
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
Lightly brush each patty with olive oil.
Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
AVOCADO LIME DRESSING:
Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.
This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.
This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.
It’s Sunday again and in our house that means we don’t leave the house and we do whatever makes us happy. If that means taking a nap on the couch at 1pm or working on that quilt that’s been under construction for the past 10 years, that’s what we do. Whatever makes us happy. But more times than not that includes a good slow cooker recipe.
Easy Slow Cooker Paleo Chicken
This recipe adds to my happiness for several reasons.
It’s SUPER easy
Using the slow cooker on Sundays makes me feel very “wife-ish”
There will be leftovers because it’s just the hubby and I
This is hands down the easiest paleo chicken recipe. A whole chicken, spices and a slow cooker is all you need.
Author: The Organic Rabbit
Recipe type: Paleo
**Use organics whenever possible**
1 whole chicken (4 - 6 pounds)
1 tbsp cumin
2 tbsp dried onion flakes
1 tsp paprika
1 tsp cayenne pepper
1 tsp pepper
2 tsp salt
½ tsp thyme
1 cup chopped onion
In a small bowl combine all spices
Wash chicken and remove giblets
Place chicken into slow cook and rub spices onto chicken, really rub it in
Top with chopped onion
As the chicken cooks it will release it's own natural juices so there is no need to add any extra liquid
Set slow cooker on low for 5 hours. After 5 hours check temperature of chicken with a meat thermometer. It should be at least 165 degrees. Mine was 170 after 5 hours and the meat fell off the bone
After 3 hours, baste the chicken with the juices that are at the bottom of the slow cooker. (If you aren't home while it's cooking, don't worry because I did not baste mine and it was still fall off the bone tender)
I love quinoa and I love sweet potatoes so when I found this recipe on one of my favorite blog sites I wanted to try it. I tweaked it slightly by cooking the quinoa in organic coconut milk instead of plain water just like in my previous quinoa breakfast recipe. I figured this would sweeten the recipe even more and it did. The only hiccup was that in adding the coconut milk, they did not bake up crisp like in the original recipe into patties. So Sweet Potato Quinoa Mash was born and it is SO good.
This side dish is super delicious, full and flavor and very nutritious:
1/2 cup of quinoa has 12 grams of protein and 6 grams of fiber
Each sweet potato has 2 grams protein and 4 grams of fiber
Needless to say, this side dish is a great source of protein and fiber. Serve as a side at family dinners or show off and make it for the holidays. Everyone will be asking for the recipe. Best combination possible, delicious and nutritious.