Everyday Paleo (28 page)

Prep Time: 20 minutes

Cook Time: 40 minutes

• 2–3 eggplants
  
• 5 tablespoons extra-virgin olive oil
  
• 1 red bell pepper, diced
  
• 1 small red onion, diced
  
• 6 garlic cloves, minced
  
• 1½ cups fresh basil, chopped
  
• ¾ cup julienned sun-dried tomatoes packed in extra-virgin olive oil
  
• 2 tablespoons balsamic vinegar
  
• Sea salt and black pepper to taste
  

1.
Preheat oven to 350°F.

2.
Remove the green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out the insides of the eggplant and set aside, leaving an eggplant “shell.”

3.
Drizzle 2 tablespoon of extra-virgin olive oil into the bottom of a 9 x 13 glass baking dish and add the eggplant.

4.
Dice the insides of the eggplant that have been removed.

5.
In a large skillet, add the five tablespoons of extra-virgin olive oil, diced eggplant, bell peppers, and onions. Sauté over medium heat for 7–10 minutes.

6.
Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt, and pepper. Mix well and cook for another minute.

7.
Pile the mixture into the eggplant shells and bake for 30 minutes or until the eggplant shells are tender.

Mom’s Mashed Yams

Why mom’s yams? Because I am the mom, and I make them. If anyone in my house asks for mashed yams, I know they are referring to this specific recipe; therefore, I claim them forever as Mom’s Mashed Yams! I like to make extra for post-workout recovery meals, and the kids never get tired of them.

Prep Time: 10 minutes

Cook Time: 12 minutes

Serves: 6–7

• 6 yams
  
• 4 tablespoons organic butter
  
• 3 tablespoons cinnamon
  
• ½ tablespoon nutmeg
  
• 1 teaspoon ground ginger
  
• 1 apple, grated
  

1.
Peel the yams and cut into 2-inch rounds.

2.
Cook the yams in a pressure cooker for 12 minutes.

3.
Place the cooked yams in a large mixing bowl. Add the butter and spices and mash with a potato masher.

4.
Add the grated apple, mix well, and serve with a sprinkle of cinnamon on top.

Savory Cauliflower Fried Rice

Please use your creativity with this recipe! Switch up the seasoning, and add more veggies or chopped up meat to make it an entire meal. Cauliflower rice is amazingly versatile and really hard to mess up. Try omitting the coconut flour, leaving the cauliflower raw, and chopping it fine before stir-frying. This will create an entirely different flavor and texture to your “rice.”

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 5

• ½ red onion, minced
  
• 3 garlic cloves, minced
  
• 2 tablespoons fresh basil, diced
  
• 1 head organic cauliflower—stem removed and steamed
  
• 1 egg
  
• 2 tablespoons coconut flour
  
• 1 teaspoon sea salt
  
• Black pepper to taste
  
• 3–4 tablespoons coconut oil
  

1.
In a large mixing bowl, add the minced onions, garlic, and basil. Place the steamed cauliflower in the bowl as well, and add the egg, coconut flour, salt, and pepper.

2.
Using a potato masher, mash the cauliflower down to the consistency of rice. Mix all of the ingredients well.

3.
Heat the coconut oil in a large skillet over medium-high heat. Add the cauliflower rice and sauté for 7–10 minutes or until the onions are tender.