This was one of dishes I made for Thanksgiving. I used my recipe for Maple Salted Pecans, for the topping.

Paleo Sweet Potato Casserole

 

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Prep time

1 hour

Cook time

35 mins

Total time

1 hour 35 mins

 

Ingredients

• 10 sweet potatoes
• 2 grass-fed eggs
• 1 tsp of saigon cinnamon
• 1 tsp of sea salt
• 2 cups of maple salted pecans

Instructions

1. Bake sweet potatoes and scoop out middle.
2. Mix sweet potato filling with eggs, sea salt and cinnamon.
3. Add maple salted pecans to top and bake for 35 minutes at 350 degrees fahrenheit.

Notes

The prep time for this recipe assumes you've already made maple salted pecans.

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I made these from my favorite almond muffin recipe at Elana’s Pantry, which is also dairy and gluten free. I substitute local creamy wildflower honey for agave. I don’t recommend maple syrup. I tried it and it wasn’t sweet enough even though I added an extra tablespoon. This recipe is really easy, and takes only 15 minutes to bake.

Don’t store them in a plastic bag, they get moist and sticky. The next day, I diced them and put them on a baking sheet with foil for easy clean up. Then, I put them in the oven at 200 degrees Fahrenheit. These took a long time to harden up, so I watched them for a half an hour to forty-five minutes until they were dried to my liking. I did watch them closely so they wouldn’t burn. Surprisingly, they didn’t burn or even brown much, they just got harder. Now your prepped for some amazing paleo stuffing!

This recipe was really easy, and tasted delicious. I used coconut aminos, which is a great healthy alternative to soy sauce. You can find this at your local health food store or online.

Despite using coconut oil and coconut aminos, this dish surprisingly did not taste like coconut. I definitely plan on making this again.

Sauteed Brussel Sprouts with Coconut Aminos

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Lauren Bolanos

Ingredients

• 2 tbsp of coconut oil
• 2 cups of brussel sprouts
• 1 tbsp of coconut aminos
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

1. Slice brussel sprouts in half.
2. Saute in coconut oil, until desired tenderness. I did ten minutes on high heat.
3. Add coconut aminos, sea salt and pepper.
4. Transfer to bowl, and top with more coconut aminos.

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This recipe would be great with bacon mixed in, but I haven’t found a local grass-fed bacon source. It would also be great, with a polish or breakfast style sausage. If you’re vegan, you could toss it with quinoa and then refrigerate it for a cabbage quinoa salad, or just eat as is, which is what I have done. I like to keep it simple, and eat as soon as possible. The chef is hungry!

Sauteed Red Cabbage and Onions with Apples

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Lauren Bolanos

Ingredients

• ½ red cabbage
• 1 medium sized white onion
• 1 granny smith apple
• 1 tbsp of beef tallow (coconut oil if vegan)
• 3 tbsp of apple cider vinegar
• 1 tsp of sea salt

Instructions

1. Thinly slice cabbage, onion, and apple. I used a mandolin to speed up the process.
2. Add tallow to pan, then add sliced cabbage, onion, and apple.
3. Once mixture is cooked down a little, add in apple cider vinegar.
4. Stir until desired tenderness. I like mine with a small amount of crunch, but still mushy.
5. Salt to taste.

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I have been so excited all week to tell you about a new technique I used to cook spaghetti squash. Since, I find chopping squash difficult on my arms, and a dangerous habit as well, I rarely make this amazing vegetable. I recently tried cooking it whole in the slow cooker, with a little bit of water, and I was able to slice right through the spaghetti squash easily. Plus, the noodle-like strings of squash came out cooked perfectly and were easy to peel out. I will definitely be making a lot of recipes with this technique in the future.

Slow Cooked Spaghetti Squash

 

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Prep time

2 mins

Cook time

2 hours 30 mins

Total time

2 hours 32 mins

 

Ingredients

• 1 whole spaghetti squash
• ½ cup of water

Instructions

1. Add whole spaghetti squash to slow cooker
2. Add ½ cups of water
3. Put slow cooker on high for 2 hours and thirty minutes
4. Take whole squash out of slow cooker to cool off
5. When cool enough to handle, slice down the middle
6. Scoop out seeds
7. Then, use fork to scrape out strands of squash "noodles"

Nutrition Information

Serving size: 2

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