Snack Time!

Okay!  So, after a small hiatus, I am back to share some recipes!

I don't know about the rest of you, but when I am stressed out I like to snack, rather than eating actual meals.  Not the best for you...but, some times a girl just needs to graze.

Two of my favorite items on my list of snack foods are Kale Chips and Sweet Potato Oven 'Fries.' 


First up:  Sweet Potato Oven 'Fries.'

I took the original recipe for 'Yummy Yam Spears' from Sarah Fragoso's Everyday Paleo Cookbook, and tweaked it a little.  But, the original recipe is fantastic, as well.  Addictive, even.

This recipe makes 3 or 4 servings...but if you are as glutenous as I am when I am stressed or emotional, you will probably eat all of them, by yourself, in one sitting.  :-/


You will need:

2-3 Large Sweet Potatoes
3 Tablespoons Coconut Oil
1/2 Tablespoon Cinnamon
1/2 Tablespoon Paprika
1 teaspoon ground Chipotle Pepper

Start by peeling your sweet potatoes, and cutting them into 'French Fry' sized strips.  Then, in a large mixing bowl, whisk together the coconut oil, cinnamon, paprika and chipotle pepper.  The oil will melt down during mixing, and you will end up with a dark paste.

Add your sweet potato strips to the mixing bowl, and toss in the oil and spice mixture, until evenly coated.  Then, place the strips in a single layer on a foil lined baking sheet.

Bake for 30-40 minutes at 350 degrees F, flipping halfway through, until the fries are tender, and start to brown around the edges.

 Let them cool for a couple minutes, so that you don't burn yourself as you scarf these puppies down.  These are by far my favorite snack/side dish, when it comes to Paleo cooking!  LOVE. THEM.


Alright!  Next on the menu:  Kale Chips

I use Kale because I usually have it on hand, as it grows very well in my garden.  :-)  But, this idea can be applied to most dark, leafy greens (Mustard, Collard, etc.).

I compared a bunch of recipes online, and they all followed the same basic principle.  Toss in oil and seasoning, then bake.  So, here is my method.

You will need:

One large bunch of Kale (or prefered Greens)
2 Tablespoons Extra Virgin olive Oil
1 teaspoon McCormick Garlic Pepper (from the grinder)
1/2 teaspoon paprika
Dash of Tumeric


Start by tearing the Kale from the thick stalks, and into 2-3 inch pieces.  Wash thoroughly, and dry well (I run mine through the salad spinner).

In a large mixing bowl, stir together the oil and spices, then add the Kale, and toss to evenly coat the greens.

Spread in a single layer, over parchment paper lined baking sheets, and bake at 325 degrees F, 20-25 minutes, or until greens are crispy throughout.

The texture of these little buggers amazes me every time.  They are so light and crispy!  Of course, you can change the spices to suit your own taste.  Some of the non-Paleo recipes used Seasoning Salt (which contains sugar), and I am looking forward to trying a batch with garlic and ground mustard seed.

So, there you have it!  Snack away!  And, as always, let me know what you think!

The Perfect Post Workout Meal

This is for Karen.  Enjoy!!

Sweet Potato Egg Casserole

This is a simple casserole that works as a GREAT Post Workout Meal (PWOM).  And, it reminds me of really well done french toast (Pain Perdu), which should be thick and custard-like.

You will need:

1-2 teaspoons Coconut Oil (to grease the pan)

3-4 large Sweet Potatoes (you should have about 3 cups of sweet potatoes, once roasted an mashed)

12 Eggs

2 Tablespoons of Cinnamon or Pumpkin Pie Spice for a sweeter version
  -or-
1 T Cinnamon
1 T Paprika
1/2 teaspoon Cayenne  for a savory, slightly spicy version

This casserole can be seasoned many ways, depending on how you usually like your Sweet Potatoes.  Play with it, and find what best suits your palate.

Bake the Sweet Potatoes, at 350 degrees, for 45-60 minutes, until soft.  I wrap them in foil during the baking, to keep the moisture in.  They tend to slide right out of the skin, this way.  Let them cool slightly, so that you can peel them without burning yourself.

In a large mixing bowl, mash the sweet potatoes with a masher, electric mixer or a large whisk, until fairly smooth.  A few lumps won't hurt anything.  Then mix in the seasoning.  I like to season them at this point, because I can taste them as I go, without worrying about the raw egg.  Remember, the seasoning should be strong, as it will be diluted once you add the eggs.

Mix in all 12 eggs, until well blended.  The mixture should be thick, but still more liquid than paste.

Pour into a well oiled 9x9" baking pan, and bake at 350 degrees for 30 minutes, or until just set in the middle. 

Let cool, and cut into 6 servings.  It will keep for a week in the fridge, or you can freeze it.  If you do freeze, wrap them individually, or place a piece of waxed paper between each piece.

I eat the casserole cold, but it is also great warmed up in the microwave for about 1:30 to 2 minutes, on 80% power.

The texture can be tweaked by changing the ratio of sweet potatoes to eggs; more eggs will give you more of a quiche texture; more sweet potatoes will make it more dense and slightly spongy.  I also like to 'over bake' mine, until the edges are pretty dark, and this also gives a slightly spongier texture.

Let me know what you think!