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 […]
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 […]
Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan. I’m sure […]
Freshly Roasted Tomato Caprese Salad
Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.
I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones. This is essential when making a salad that consists of really, 4 ingredients. Good mozzarella is also key. None of that low moisture, rubbery cheese will work. You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do. I grow my own so I have a ready supply, as any good Italian should. And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well. I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity. Wow. Could that paragraph sound anymore pretentious?
Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.
- 2 Vine Tomatoes (very ripe)
- 2 oz fresh mozzarella
- 1 tbsp fresh basil
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
To make this salad is painfully simple. Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out. Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.
Make sure to salt and pepper to taste on each layer.
Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.
Then just drizzle with olive oil, and balsamic vinegar. If you’re really watching your carbs you can add only a small amount of the
balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar. Or, simply add more oil.
Balsamic is not traditionally used on a Caprese salad. That said, it’s become popular, and I feel the acidity from the bal
samic adds a great depth of flavor to the sweetness of the roasted tomatoes.