Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
Tag: health blog
Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can […]
Butternut Squash & Sweet Potato Shepherds Pie
Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef. My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where. I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish. However, I am VERY happy to report that this recipe is amazing.
Try it for yourself! The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.
- 1 lb ground beef
- 8 oz chopped green beans
- 1 tbsp olive oil
- 2 Tbps minced garlic
- 4 green onions, chopped
- 2 tbsp tomato paste
- 1/4 C chicken broth
- 1 large sweet potato
- 1 medium butternut squash
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- salt and pepper to taste
Preheat oven to 350 F.
Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease. Fry until fully cooked. Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.
In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.
Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.
Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.
An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego. My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]
Keto Paleo Mixed Berry Crumble As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap […]
Pollo Asado Tacos with Plantain Tortillas
So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should fill you right up! FYI technically, these aren’t technically Whole 30 friendly, but are 100% Paleo. The reason why I say they are technically not Whole 30 approved, is because in this guide of Whole 30, they don’t really want you to make copycat recipes: so technically no paleo-friendly dupes. However, we didn’t realize that these plantain tortillas are in fact, a dupe. Anyways, call it what you want but these are so delicious!
Have any of you tried plantain? It’s just a very starchy banana basically. The tortilla is a bit sweeter than your average corn tortilla, but it’s super delicious and the texture is near perfect. The tortillas are slightly sweet because of the plantain, but very malleable like a normal corn tortilla. Let me know what you guys think of this recipe! More on the way.
- 2 chicken breasts
- 2 green plantains
- 1 c of fresh pineapple diced
- 1 avocado
- 1 tomato
- 2 limes, 1 juiced
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- salt and pepper
To begin, we need to season the chicken: take 1/2 tsp cayenne, and other seasonings and mix together, then coat chicken breasts and place in a large zip-lock bag. Add half the lime juice, and let marinate for 2-4 hours, but if possible, overnight is even better. Once done marinating, grill the chicken over medium heat.
Cut plantains into 4 pieces. Keep the skin on and boil for 20-30 mins or until the plantains are completely soft, and the skin can be easily removed.
Note: It’s very important that the plantains are very green. Yellow, ripe plantains will not do. The reason is we need the plantains to be firm, otherwise they will be too soft and the consistency of the “dough” will be way too runny and essentially unusable.
Next add plantains and a healthy pinch of salt (like 1/2-1 tsp salt) to a food processor and blend until smooth and a dough forms.
Divide into 6 balls, and flatten into tortillas. For this step, I highly recommend you use a tortilla press. The reason is because you want the tortillas to be very thin and even, otherwise they won’t cook correctly. If you aren’t in the tortilla press buying business these days, try to place the balls in between two pieces of parchment paper, and flatten manually, your best bet would be using a flat plate, or maybe two cutting boards on top of one another.
Then, place on a flat top griddle or non-stick pan over medium heat, and cook the plantain tortillas until they are browned, and cooked through. This should take approximately two to three mins per side, but this will vary depending on thickness.
Dice avocado and tomato, and mix with the rest of the lime juice, and add salt and preferably crushed pepper to taste. Finally, add the remaining cayenne pepper to the pineapple and warm in a cast iron skillet or pan for a couple of minutes. Portion out and enjoy!