Paleo Rosemary Sweet Potatoes

Huge pot of Rosemary Sweet Potatoes

Alongside my two-scrambled-egg breakfast

Paleo Rosemary Sweet Potatoes 
Recipe adapted from my friend Chanel's

4 large sweet potatoes, peeled and diced
1 large onion, diced
2 tbsp dried rosemary
2 tbsp grass-fed butter, melted
1 1/2 tbsp garlic powder
Salt and pepper to taste

Preheat oven to 400. Combine all ingredients in a gallon-size bag and shake until well mixed. Coat baking sheet with 1 tsp olive oil - use hands to spread it on pan. Carefully pour mixture onto pan and roast, uncovered, for 1 hour until sweet potatoes are crispy. Stir every 20 minutes.

Review: Loved! Served a spoonful alongside two eggs for breakfast and it was wonderful. Will definitely be making this again. It makes a ton, too, so I won't be making it for a while! Could see myself making this once a week and serving alongside eggs or any protein/meat - great side!

Paleo Cauliflower Mashed “Potatoes”

Cauliflower Mashed “Potatoes”
Adapted from Quick & Easy Paleo Comfort Foods

without curry powder , which makes it yellow!

5 cups cauliflower florets
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder* (remove for a different non curried flavor)
1/2 tsp cayenne pepper
Salt and pepper to taste

In a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain.

Review: I just love this. I make a batch almost every week and serve it alongside drumsticks, steak, etc. It's a great addition and really makes me feel like I'm having potatoes! I often double it to make sure I always have it on hand. Sometimes I'll do a version of 'regular/garlic' and then the one with 'curry' - they taste very different!

Slowcooker Mac & Cheese Recipe

Picture coming soon!

Slowcooker Mac & Cheese Recipe

Recipe closely based off of Paula Deen's recipe

1 cup fat-free milk (she used full fat)
¾ tsp dry mustard (she used less)
1 tsp salt (she used less)
4 tbsp light butter with canola oil (she used full fat)
1/2 cup fat-free sour cream (she used full fat)
1 (10 3/4-ounce) can campbell’s Cheddar cheese soup
3 eggs, beaten
2 cups grated sharp Cheddar cheese (next time i'll try light)
1 16-oz. box elbow macaroni (she used less)
1/2 teaspoon pepper

Boil macaroni in a 2 quart saucepan in plenty of water until tender, about 8 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until cheese melts. In a slow cooker sprayed with nonstick cooking spray, combine cheese/butter mixture and add sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Nutritional Information: whole recipe: 3,293 calories, 395 carbs, 228 fat grams and 137 protein grams. Makes 20 "side" servings: 165 calories, 20 carbs, 12 fat grams and 7 protein grams; Makes 10 "large" servings: 329 calories, 40 carbs, 23 fat grams and 14 protein grams.

Review: Amazing. It really is. It looks like old school mac & cheese and tastes absolutely sinful. It makes a big batch - would be perfect for a get together, a Thanksgiving sidedish, etc. The fat is way too high, but I didn't want to risk changing the recipe any more for the first time I made it! I think you could probably do light though which would really impact the fat. I need to make this again to take a picture, so I'll try it with light cheese!

Pasta Salad in Vinaigrette - Side Dish

Pasta Salad in Vinaigrette

Makes 5 Servings

Recipe by For the Love of Cooking

6 oz. cooked rotini
Cherry tomatoes
Small cucumber, seeded & diced
¼ cup Yellow Onion
¼ cup Orange Bell Pepper
1 oz. Fat-free Feta Cheese
Salt and Pepper to taste
Vinaigrette: ¼ cup canola oil, 1.5 tbsp rice vinegar, ½ tbsp red wine vinegar, 2 cloves minced garlic, ½ packet of splenda and salt/pepper

Mix together all ingredients and mix together vinaigrette. One hour before serving add vinaigrette. Put in refrigerator for at least 1 hour before serving. Serve alongside chicken, shrimp or both (like me!).

Nutritional Information: 245 calories, 30 carbs, 12 fat grams and 6 protein grams.

Review: I love this dish of Pam's! I've served it at two parties and it's always gone over well! I have a larger dish of it on the blog as well that I make when I have more people (and it's not as calorie calculated!).