This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!
Squash: 1 medium sized butternut squash 1 tbsp olive oil 1/2 tsp of salt, pepper, garlic power, and paprika
Stuffing: 4 cups of kale (roughly – really used about 4 large stems of green kale) 1/2 cup of chopped chorizo (omit if VG) 1 tbsp olive oil 1/4 cup of veg broth 1 chopped garlic glove 1/2 shallot salt + pepper fruit and nuts (I used apples, walnuts)
Steps: 1. Preheat oven to 400. 2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender 3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook for 3-5 min until tender. Place kale, cook for 10 min. Add water and extra oil if needed. Sim for 10-15 min. 4. Remove squash and place stuffing on top. Add desired toppings. Serve warm and enjoy!
Last night as I was contemplating eating something sweet before before, I decided to satiate my sweet tooth for the morning to which I had planned PANCAKES!! I’ll admit before my wellness journey I opted for the pre-made pancake mix as I could never get my recipe just right… but here I am today with something that worked so well for me!!
On a side note how could anyone not have fruit with pancakes? Maybe 6 year old me could scarf down a higher pancake to fruit ratio, but grown me is not okay with missing those added health benefits.
On another side note, opt in for organic, the purest of the pure maple syrup you can lay your hands on. I promise you’ll feel less guilty about drowning your cakes in them
1/3 cup of almond flour
1/3 cup of coconut flour
1/3 cup of arrowroot flour (or tapioca)
1 tsp of baking soda
Pinch of cinnamon or lemon zest (I used lemon in this recipe it was deeeelish)
Mix all ingredients together, cracking one egg at a time and waiting for it to mix before adding another. If too dry, add small amounts of water to desired texture.
Heat crepe pan (really flat pan) with NO oil and on LOW*
Place tbsp of mixture onto pan, spread out with spoon, and flip when air bubbles begin to form.
** I realized that having a super high temperature on your pan and cooking oil as you usually would with most dishes you make, make the pancakes crunchy and oily. Take your time with the pancakes and make sure you use a low temperature setting!
Tag me on Instagram if you happen to make this recipe! Love to see how they turn out! @girlmeetspaleo
The hardest part of switching to Paleo was giving up the potatoes. Fried, mashed, baked – every which way is strictly forbidden no matter how hard I tried!! This was a tough pill to swallow. But no fear – I conquered it and here I am now with a Paleo version to my favourite ever Shepard’s Pie. To tell you the truth I don’t miss the iconic white potatoes in this dish one bit 🙂
2 large sweet potatoes, or three smaller ones
1/2 of a medium onion
3 cloves of garlic (minced)
1/2 cup of frozen mix of carrots and peas
1 lbs lean ground beef (or any ground meat you wish)
2 tbsp of olive oil (or any cooking oil)
1/2 tbsp paprika
1/2 tbsp garlic power
1/2 tbsp salt
1/3 cup of Paleo ketchup (if using tomato sauce, add more seasonings to for extra flavour)
1/3 cup of water
2 tbsp of arrowroot starch
1/4 cup ghee
Preheat oven to 375 degrees. Peel and chop sweet potatoes into smaller chunks. Place on double boiler to steam to mash potatoes later on.
2. Place 1 tbsp of olive oil on pan with medium-high heat. Add onions, and when they become translucent (about 3 mins) add frozen mix of carrots and peas (another 5 mins) until tender. Toss in (2 cloves) garlic and cook until garlic becomes aromatic (2 mins)
3. Add ground beef, breaking it up into smaller pieces for easier cooking. Cook until brown (6-10 mins), and drain excess liquid to avoid an oily dishes. Leave 1 tbsp of oil in pan to avoid burning.
4. Add tomato paste or Paleo ketchup, water, seasonings, and mix well. Cook for 5-8mins until tomato paste and water has slightly dissipated.
5. Add arrowroot starch and mix well. Keep adding until you reach desired texture one tbsp at a time.Arrowroot starch thickens the meat mixture to hold the dish together. Once finished, remove the meat and fill pan. I used a 8×8 glass dish.
6. Remove sweet potatoes from steamer and mash well. Add 1/4 cup of ghee and 1 minced garlic clove. Mix well. Once finished, place mashed potatoes on top of meat and spread with spoon/spatula.
7. Bake for 30 mins, until top of Shepard’s pie develops a slight crust. Let chill, serve, and enjoy!! 🙂