This Paleo Brussels Sprouts, Blueberry and Bacon Salad was inspired by a dish at our local grub establishment, and it’s full of awesome flavors: crisp Brussels, sweet blueberries, savory bacon and a tangy lemon tarragon dressing. Got your attention?
What’s even better is that this Paleo Brussels Sprouts, Blueberry and Bacon Salad is easy to scale up and bring to a party or potluck, and it’s pretty simple to make. If you can’t find dried blueberries without a bunch of added sugar, fresh will work just fine.
¼ cup (60 mL) light-tasting olive oil or avocado oil
Preheat the oven to 350F (177C) and line a baking sheet with foil. Lay the bacon strips on the foil. You may want to season the bacon by sprinkling it with a little garlic powder. Bake the bacon until it's crispy but not burned, around 15 to 20 minutes. Set it aside to cool, and chop it.
To prep the Brussels sprouts, peel off any damaged outer leaves. Using a sharp knife, carefully slice the sprouts thinly. I like to think about making 4 to 6 slices per sprout. The thinner the better. Place those in a large bowl.
Add in the blueberries and walnuts.
In a medium bowl, combine the lemon juice, garlic, tarragon, mustard, salt and pepper. Whisk to combine, then drizzle in the oil while whisking until it's evenly mixed. Pour the dressing over the salad and toss everything well to combine. Top with the bacon.
Use fresh blueberries instead of dried if you prefer. This recipe is Whole30-friendly if you use sugar free bacon and blueberries without added sugar.
I need to preface by saying that this is one spectacular little number. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. The birth of this recipe began one day while strolling the farmers market. After spotting a bushel of Brussels sprouts at a vendor’s booth, and some beautiful heirloom beets at another, I decided to come up with a dish that would combine the two. Ironically, I thought of uniting one of my all-time faves, beets, with something I had (at that point) never EVER tried before, Brussels sprouts.
To put this dish over the edge, I knew it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. Two words: dynamite decision. After slow roasting, everything caramelizes together to make one huge mound of goodness. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.
Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
Brussels sprouts are an excellent source of vitamin K and C.
Pistachios are an excellent source of copper and vitamin B6. They are also a very good source of iron, manganese, phosphorus, vitamin B1 and B5 as well as a good source of magnesium.
Want to check out more of Paleo Takes 5 – Or Fewer? Go here and click on Look Inside.
Steph’s note: Please welcome my guest blogger Ashley from Livin Paleo! I first learned of Ashley through her Instagram account where I saw her throwing around heavy barbells, so needless to say, she became an instant girl crush. She’s a CrossFit badass—competing in the NorCal Regionals soon—and a whiz in the Paleo kitchen, coming up with all sorts of simple but really tasty eats to fuel her endeavors. Definitely check out her blog for lots of awesome gluten free bites. Take it away, Ashley!
Wash the sweet potato and cut into 1/2 inch (1.27 cm) slices.
Line two baking sheets with foil or parchment paper, lightly coat one with olive oil or fat of choice and lay out the sweet potato slices. You will need 12 slices. Lay out the bacon on the other sheet.
Bake both for 20−25 minutes. Flip the bacon and sweet potatoes halfway through. While the sweet potatoes and bacon cook prepare the burgers, bell pepper and onions, and smash the avocado.
In a medium bowl combine the ground beef, minced garlic, salt and pepper and form into six patties.
Heat olive oil or fat of choice in a large skillet over medium heat and add the patties. Cook for about 5 minutes on each side.
Heat olive oil or fat of choice in a separate small skillet over medium heat and cook the bell pepper and onions until soft and slightly charred.
In a medium bowl smash together the avocado and lime juice. Add salt and pepper to taste.
Assemble each slider by topping a sweet potato slice with lettuce, a burger patty, bacon, smashed avocado, bell pepper and onions and another sweet potato slice.
Steph’s note: I’m really chuffed to be featuring Lexi from Lexi’s Clean Kitchen on the blog today! I first noticed her drool-worthy recipes on Instagram, and her dishes are really approachable and simple. Lexi specializes in gluten-free, dairy-free and Paleo recipes that are packed with nutrient-dense ingredients. Make sure you keep up with her on social media because I guarantee you’ll like what you see: Facebook, Twitter, Instagram and Pinterest. Take it away, Lexi!
I love egg salad. Also on the list of things that I love are: avocados, tomatoes, bacon, and scallions, to name a few. This is the absolute perfect lunch. For one, it combines all of those favorite things listed. And two, it is packed with protein and healthy fats to fill you up throughout the day, while being super simple to throw together! This recipe replaces the standard mayonnaise that is ordinarily in egg salad with avocado. It is perfectly creamy and full of flavor!
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min
This Valentine’s Day, show a little love with everyone’s favorite Paleo treat-meat, bacon. Instead of putting together a collection of traditional chocolatey desserts, I thought I’d compile some of the most nom-worthy bacon recipes from some of my favorite Paleo bloggers.
Here’s my personal take on bacon: I think of it as a condiment, a topping, a savory-salty flavoring agent meant to enhance the flavor of a dish. Personally, I can’t sit down and eat a pound of bacon in one sitting. Perhaps there’s a button broken in my brain somewhere? No matter what your personal bacon tolerance limit is, ensure you pick a high-quality brand with minimal ingredients. (I suggest looking for a brand that contains ingredients such as pork, salt, brown sugar, celery salt and not much more than that.) Why? Pastured animals have healthier fat profiles than factory-raised animals.
But isn’t pastured meat more expensive? Absolutely, but you’re getting what you pay for. Since I only eat a couple strips at a time, I make my high-quality bacon last much longer…*wink wink*.
This Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You *could* make a gluten-free crust but that takes time, and I wanted this to be as quick as possible. Second, unlike regular quiche, this has no dairy (no milk, cream or cheese). Rest assured, it’s still ultra-tasty!
Wondering what makes a quiche different from a frittata? Technically it’s the amount of liquid you add: A frittata has very little while a quiche has more, resulting in a more custard-like texture to the eggs. I did cut the amount of liquid down to 1 cup so if you’re a quiche purist, go easy on me! You can change up this Paleo Chicken Bacon Mushroom Quiche in a variety of ways…check the bottom of the post for some suggestions! Bon appetit!
Ingredients for Paleo Chicken Bacon Mushroom Quiche
Directions for Paleo Chicken Bacon Mushroom Quiche
If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
Bake the quiche for about 30 minutes or until the center is set and not jiggly.
Change it Up
Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
Double the ingredients and make a mega-sized quiche for the week ahead.
Say hi to my guest blogger, Laura! I first stumbled upon Laura’s recipes via her Instagram account (@paleo_in_comparison) and quickly came to admire her creativity when it came to food and her genuine nature. She’s a wife, homeschool mom of two rambunctious boys, and the Paleo blogger behind Paleo In Comparison and a growing Facebook community of the same name. In November of 2011, after years of yo-yo dieting and eating disorders, she stumbled into the Paleo lifestyle. With a total weight loss of 60 pounds (27 kg), and a complete change in her physical and emotional health, she’s never looked back. Paleo gave her life and health back, and helped her form a healthy relationship with food (I can relate!). She’s passionate about sharing her story, and believes that clean eating and living are essential to lifelong health and wellness. I know you’ll love her approach to food and her sense of humor.
If you’re looking for a tasty salad for your holiday table, I think this is perfect and the thought of the hot, sweet dressing makes my mouth water! With no further adieu, here’s Laura and her Collard and Brussels Salad with Hot Sweet Bacon Dressing…
“But salads aren’t sexy.”
That’s what I said to my husband when I told him I was considering making a salad for this guest post.
Salads are often neglected in the Paleo / Primal community for the glitz and glory of a rare steak, “Paleo” cookies, and bacon-wrapped…well…anything! But there are a lot of benefits to eating salads.
First, while I don’t subscribe to a raw food only diet, there most certainly are huge benefits to consuming our fruits and vegetables raw whenever possible. It’s just science – cooking can destroy and break down some of the vital nutrients and fiber in our foods. Cooking is a process – albeit a harmless one – but eating foods raw is the closest to unprocessed that we can get. Salads are a great way to get a lot of different veggies into our diets in their purest form.
On the more practical side, raw foods like salads are super convenient and easy to take with us anywhere. Cold travels better than hot, and you don’t need a microwave or oven to reheat it.
Whenever someone wants “a light lunch,” they go for a salad, but I would argue that nothing will fill your belly faster than raw veggies! Because all of that fiber hasn’t been broken down in the cooking process, you’re going to feel fuller longer – just be sure to drink plenty of water to help your tum-tum digest all that fibrous goodness!
Salads? Not sexy? Boy, did I change my mind fast! Healthy is sexy. So, if A=B and B=C, then A=C. It’s Logic 101. Salads are healthy, healthy is sexy. Therefore, salads are sexy!
The result of my salad revelation was this chicken thigh salad inspired by the colors of the Holiday season. Don’t worry, I was a good Paleo / Primal cook, and threw a little bacon grease in there for good measure. I hope you enjoy this sexy salad as much as my family did!
Collard and Brussels Salad with Seasonal Fruit, Hot Sweet Bacon Dressing & Crispy Chicken Skin Crumbles
Ingredients For the Salad
8 cups raw collards, shredded or finely chopped
4 cups raw brussels, quartered
1-1/3 cups raw cranberries
1 large green pear, sliced (or two small)
4 chicken thighs, bone-in with skin on (if you have a hungry set, make double for 2 thighs per serving)
Preheat oven to 375°F (190°C). Remove skins from raw chicken thighs. This should be very easy. You may need to use a small paring knife in some spots, but the skins should come off easily just by hand. Once removed, cut the square-like pieces of skin in half. Line a cookie sheet with parchment paper – this will help absorb the grease as the skins bake, making them crispier. Place on the cookie sheet and bake until deep golden brown and crispy, approximately 15 minutes. When finished remove from the cookie sheet and allow to cool completely, uncovered.
Remove parchment paper from cookie sheet, use the grease from the skins to coat the bottom of the cookie sheet. Place chicken thighs onto cookie sheet and coat with remaining grease (if you don’t have enough grease, you can coat the thighs with a little fat of choice – duck fat or ghee is always great with chicken). Season simply with a little salt and pepper. Bake at 375°F (190°C) until internal temp reaches 160°F (80°C), approximately 20-30 minutes depending on how many you cook. Allow to cool. Remove meat from bones & shred with your fingers.
Melt bacon grease in a non-stick pan over medium-low heat. Add balsamic vinegar and crushed garlic. Reduce liquid until it starts to thicken and the fat and vinegar are incorporated. Stir mixture occasionally with a rubber or wooden spatula while cooking. Once it has thickened, remove from heat and pour into a separate bowl. Add remaining ingredients and whisk well. Keep in mind the dressing should be served warm. Refrigerate leftovers and simply reheat to serve. The fat in the dressing will cause the dressing to harden when cold, so don’t be alarmed. Reheating will bring it back to proper consistency.
Plating the Salad
On each full-sized dinner plate, make a base with 2 cups of raw collards and 1 cup of raw Brussels sprouts. Place 1/4 of the pear slices on greens. Top with meat from 1 chicken thigh (2 if you doubled the chicken). Top with 1/3 cup of cranberries and some crumbled crispy chicken skins. Serve dressing on the side, or simply drizzle over the salad before serving.
Change it Up
You can use any leftover white meat you have for this salad.
If you want to make it with leftover meat, and do not have the crispy chicken skins, simply replace them with crispy bacon crumbles.
You can also make a quick and cold sweet dressing with honey, balsamic vinegar, olive oil, Dijon, and a little salt and pepper.
Do you have any questions for Laura? Let her know in the comments below!
I’m over the moon because I just found out I’m nominated for a Paleo Magazine Best of 2013 Award: Best Savory Recipe (Online) for my tangy Carolina-style Kickin’ BBQ Shredded Chicken! Voting for all your favorite Paleo blogs, cookbooks, podcasts and products only takes a couple minutes. Click here to vote >> VOTE! (And a huge, huge thank you for all your support!!)
Now, back to your regularly scheduled bacon…
You’re probably wondering what the heck a gremlinolata is. It’s an Italian condiment traditionally used to sprinkle on top of osso bucco, but I’d argue it’s good for putting on pretty much anything savory. Consider it like a fancy alternative to bacon bits that’s super easy to make and has a pretty rad flavor profile. You know why this one rules? If you saw my post on 5 Paleo Flavor-Making Juggernauts, this magic topping has four of the five: salt (from the bacon), fresh herbs, citrusy lemon zest and aromatic garlic.
It’s as versatile a garish as you can imagine. Sprinkle on soups, stews, veggies or meat for an extra pop of flavor. Guests will be so impressed. No guests? You’ll impress yourself. Just keep in mind, it’s potent so wield your new flavor-weapon carefully.
The key to a nice gremolata is to make the pieces all uniform in size. There’s nothing worse than biting into a huge chunk of raw garlic so it’s time to work on your knife skills.
Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F / 175°C or until it’s crispy. Feel free to cook using your preferred method.]
Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small bowl.
When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to the bowl.
Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour before using for best flavor.
This is a pretty simple side dish that compliments virtually any main. To save cooking time, I sliced the Brussels sprouts thinly, but if you’re crunched you could either buy them pre-sliced (I’ve seen them at Trader Joe’s) or halve and steam them, then throw them in the pan. I don’t recommend putting them in whole because they’ll take forever to cook. Adding a splash of coconut aminos at the end of cooking is a nice compliment, but if you don’t have it, salt will do just fine. Just taste before adding depending on how salty the bacon is.
One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado and crispy homemade bacon bits. Get creative and use any leftover meat that you want! Is your mouth watering yet? [Hint: roast a bunch of sweet potatoes on a foil-lined sheet in a 400°F oven for about 45-60 min. Refrigerate. When cold, the skins come right off.]
Prep time: 5-10 min Cook time: 10 min Makes: 1 serving
Ingredients for Paleo Smashed & Loaded Sweet Potato
Want to knock people’s socks off at your next brunch? Serve this.
Want to make yourself feel extra special? Make this.
Want a dish that’ll make every part of your palate sing glorious hymns? This is the dish for you.
This recipe was inspired by a dish my friend Claudette ordered when we went to the closing night of The Linkery in San Diego. I took one look and was so impressed I went home and tried to replicate it just a couple days later. The frisee (a curly, slightly bitter vegetable related to endive) makes the perfect mop for the yolk and the lemon basil dressing.
*If the bacon is raw, get that cooking first. I like to bake my bacon but use whatever method you prefer. For baking bacon: line a rimmed baking sheet with foil or parchment paper, and preheat the oven to 350F (175C). Bake for ~15-20 minutes or until it’s as crispy as you’d like. Remove from oven and set aside.
Meanwhile, prepare the dressing using the hot, melted bacon fat that collects in the baking sheet. You can also use olive oil if your bacon is precooked and there’s no melted fat.
Arrange the frisee on a plate. Drizzle the dressing over the frisee.
In a skillet over medium-high heat, melt bacon fat or another fat of choice until it’s shimmering. Fry the eggs until the yolks are as firm as you’d like. I went for sunnyside up with a runny yolk because I wanted yummy yolk all over the salad.
Place the eggs on top and the bacon on the side. Try not to eat it so fast that you don’t enjoy it because it’s goooooooood!
Southwestern Chorizo Burger with Fried Eggs (p. 108)
Paleo has almost become synonymous with a group of crazy bacon-lovers who shout their affinity of crispy pork goodness from every rooftop [and would you blame us?].
It seems that the rest of the swine has almost become an after-thought though, but thanks to the Paleo Parents – Matthew McCarry and Stacy Toth – there is so much porcine potential left to discover.
I was lucky enough to get a preview of their drool-worthy new book “Beyond Bacon” which will be released on July 2, 2013.Without further adieu, here are three reasons to get yourself a copy:
#1 It’s part reference book, part cookbook (two for the price of one).
Nestled inside the covers are dozens and dozens of tantalizing recipes which cover everything from the basics – like rendering your own lard – to the sophisticated foodie-esque desserts such as Prosciutto and Roasted Peach Ice Cream. But beyond that, the front part of the book is jammed with all sorts of useful information and [much to my ultimate delight] SCIENCE. Questions like, “Will pink pork kill me?” are answered with straight-to-the-point information. You’ll also find helpful advice on standard pork cooking techniques like making your own sausage and smoking, among others.
Cracklin’ Pork Belly (p. 136)
#2 It’s definitely more than just a book to cram on your bookshelf and forget about.
The feel and design of the book reminds me of so many of the cool, farm-to-table restaurants that are becoming more popular these days. It’s like you’ve stepped inside the hand-drawn chalk board menu into a complete world of hog heaven. The photos leave you wanting more and honestly, I had a hard time deciding which recipes to make first! Displaying this book on your coffee table for guests to thumb through is an absolute must.
#3 The food is damn tasty.
Of the recipes I’ve made so far, the Mexican Chorizo (which I then turned into Southwestern Chorizo Burgers with Fried Egg) and the Cracklin’ Pork Belly were standouts. The book takes you through sweet, savory, smoked, grilled, and every other porky preparation you can think of. Stews, carnitas, a whole section on fried goodies, desserts…you name it, “Beyond Bacon” definitely lives up to its name.
Convinced yet? To preorder “Beyond Bacon” on Amazon, click here. You won’t be disappointed!
Heat the bacon in a large skillet over medium heat to render out the fat. Once the bacon is crisp, add the mustard greens in batches, stirring until it’s wilted enough to add more. Continue until all the mustard greens are in the pan.
Add the chicken stock and balsamic vinegar. Cook for 10 more minutes until the greens are tender.
Growing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course. The BLT Bites with Paleo Chipotle Mayo totally blow regular BLTs out of the water.
I used mini muffin tins but you could use regular tins and end up with something bigger than bite-sized. These little morsels were the perfect size for finger food and would be fun party eats. You can make as few or as many as you’d like. It’s really up to you.
Depending upon the bacon you use—how thickly it’s cut, how wide the pieces are, etc—you may have to adjust your layering technique or the cooking time. Have fun with it!
Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
Cut each strip of bacon in half. (Again, it depends on the size of the bacon. Remember that it'll shrink when cooked so some overhang is okay.) On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you've used up all the bacon. See the gallery for a photo.
Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!
Imagine a Paleo chef cooking you plates of amazing food each week – a variety of high-quality, sustainably-raised meats, locally-sourced vegetables, scrumptious snacks, and the most amazing bacon you’ve ever tasted – and all you’d have to do is place your order online.
Open Spaces braised brisket with roasted butternut and greens
Go ahead. I’ll wait as you wipe the drool off your keyboard.
If you’re in California, this daydream can actually be a reality, and Pete’s Paleo – owned by Pete and Sarah Servold – is the company making it happen. They ship all over the state or deliver to different local businesses here in the San Diego area. For those of you outside California, don’t despair! Pete’s is planning to expand into a national program soon. Score! Watch their website for more details, and get on their mailing list.
Back to the food…and let me tell you, it’s delicious. Ever since Pete’s started offering delivery to Invictus Fitness, the CrossFit gym I train at, I’d been curious about ordering. I love to cook and create recipes of my own, but sometimes even I need a break! Having someone cook for me – especially awesome Paleo food – is rare, so I decided to treat myself with an order from Pete’s. That’s right…some girls pamper themselves with new clothes or a mani-pedi, but I do it with food! It couldn’t be easier to order: after a few clicks on their site, my order was placed and all I had to do was wait. Pete’s lets you customize your order by selecting the number of meals (5 or 10 plus snacks), or adding extra veggies or protein for an additional charge.
Roasted abodabo chicken with asparagus and country yams
I excitedly opened my order on Thursday to find the drool-worthy menu and neatly labeled individual bags with tasty bites tucked inside. Each component – meat, veggies and snacks – is separately packed in vacuum-sealed pouches to keep it fresh and can be frozen as well…ultra-convenient if you are going out of town or want to stock up.
Pete’s weekly menu complete with inspirational quote
All neatly packed and labeled
Individually sealed components
Even though I love to cook, I often find myself rotating through the same meats and veggies. Hello, food rut! One of the things I appreciated the most about Pete’s was the variety: grass-fed beef; chicken, duck and turkey; pork and lamb; game meat like elk and bison; and seafood all make their way onto the menu. Produce is no different with a wide array that is mindful of seasonality and freshness.
Persian spiced pork cheeks with spinach and Susie’s Farms spring mix
Jidori chicken breast stir fry with carrots, snap peas and roasted squash
Not only that, but Pete’s culinary training clearly shines through in the masterful combination of flavors, perfectly adjusted seasonings and well-executed cooking techniques – all the meats were fork tender and succulent, for example. Perhaps the crown jewel in Pete’s menu is his sugar and nitrate/nitrite-free bacon. I know, I know…many of you will claim allegiance to other brands or suppliers but I must say, I’ve never had any quite like this. It was perfectly seasoned and subtly smoky and rendered so the fat layers were light and crispy. Heaven.
Pete’s bacon on top of my slow-cooked scrambled eggs
Mmmmm. Now I’m hungry again.
Definitely go check out Pete’s Paleo’s site. I dare your mouth not to water!
Sometimes inspiration can come from anywhere if you’re open to it, and this one is no exception. I stopped by the local Whole Foods yesterday after stalking looking up the calendar of my favorite food truck, Not So Fast Food. The owners, Bob and June, 1) cook some damn tasty food; 2) completely get the Paleo / Primal way of life; and 3) are the nicest freaking people on the planet. After chatting with Bob, he gave me a taste of a new dish he’s working on and while I can tell you this isn’t exactly same, this recipe is inspired by what he gave me. Consider it a little treat of those of you who may never get to San Diego to visit.
I *did* add a dash of pure maple syrup as a finishing touch, but please feel free to omit if you’re on a Whole30, 21 Day Sugar Detox or similar. One way to speed this dish’s prep time is to shred a few sweet potatoes and store them in the fridge. I used a shredding blade on my food processor but you could use a box grater or even dice them very finely by hand. I prefer to cook my bacon separately; instead, you could render the chopped bacon and then use that fat to fry the potatoes. Ghee makes it taste better to me so that’s what I use instead.
Prep time: 10 min Cook time: 10 min Makes:2 cups
Ingredients for Apple Cinnamon Maple Bacon Sweet Potato Hash
Directions for Apple Cinnamon Maple Bacon Sweet Potato Hash
In a skillet over medium heat, render / cook the bacon until it’s crispy. You can save the fat to cook the rest of the ingredients or pour off the fat and start over with a spoonful of ghee, coconut oil, etc.
Add the sweet potato to the pan, cooking on medium heat until they begin to get golden brown.
Add the apples and stir until they soften, about 3-4 minutes.
Season with the maple syrup, cinnamon and sea salt, to taste.
Bonus: For a one-skillet meal, remove the hash to a plate, then quickly wilt some spinach. Remove the spinach to the same plate, then fry or scramble eggs in the same pan.