Sweet Potato "Noodles"

These sweet potato noodles are sure to please all sweet potato lovers.  They are a perfect mix of soft and chewy.  Just like real noodles.  The taste is way different though. 

I threw in some Brussels sprouts and onions for extra veggies.  Feel free to change to any vegetable that you like instead.  Flavored with a little olive oil and red wine vinegar, it taste wonderful. 

Sweet Potato Noodles

 

• one medium sweet potato
• 3/4 cup Brussels sprouts (or other veggie)
• onion
• 1 tsp. olive oil
• 2 tsp. red wine vinegar
• salt and pepper, to taste

In a sauce pan, bring two cups of water to a boil.  Meanwhile, using a vegetable peeler, peel the whole sweet potato into to strips.  Add potato strips, Brussels sprouts, and onion to boiling water.  Cook the "noodles" until done, about 10 minutes.  Remove noodles in a slotted spoon and place into serving bowl.  Drizzle with oil and vinegar, sprinkle with salt and pepper.  Enjoy. 

Yields 1 serving.

Recommended that you eat meat and more veggies to make a complete meal.

Light Fluffy Egg Bake

Today, I really wanted something light and fluffy for breakfast.  Something that would instantly dissolve in my mouth.  Something with olives and onions.  Something delicious. 

I ate just that; light fluffy eggs with olives, onion, tomatoes, and a few artichokes.  Yummy…in my tummy.

Light and Fluffy Egg Bake

• two eggs
• 1/4 of an onion
• 1/4 cup canned artichoke hearts, diced (optional)
• three olives, sliced
• one tomato, diced
• salt and pepper, to taste

 Preheat oven to 425˚F.  Separate the eggs, placing the whites in a glass bowl.  With an electric hand-whisk, blend on high until soft peaks from.  In a separate bowl, break up the egg yolks.  Add a quarter of the egg whites to the egg yolks, then gently whisk.  Now, careful fold in the rest of the egg whites.  Add the dice vegetables and fold very carefully.  You do not want to deflate the eggs; you want them nice and fluffy.  Oil a small glass baking-dish.  Pour the eggs and vegetables into the dish.  Bake in the oven for 15 to 20 minutes, or when golden brown on top.  Sprinkle with a dash of salt and pepper.  Serve. 

Yield one serving. Would be great topped with homemade salsa.

I Tell - You Tell

Hey peeps,

I am starting a new thing here at HannahEatsPaleo.  It is called…I Tell, You Tell (ITYT).  I tell you what I ate for the day, and then you tell me what you ate for the day.  If you post a recipe that I like, I may feature it on my blog.  Every one to two days I will have a post stating all that I ate that day or the day before, and then you just need to comment on the post what you ate.  Post your failures and successes so we can learn off each other.  Post links of recipes that you tried or created. 

Let’s get this baby going!!

I Tell – You Tell

Breakfast: Artichoke Tomato Egg Waffles and an apple

                                                                                                                                             

Lunch:

Homemade Venison/Beef Sausage with roasted veggies (carrots, onions, Brussels sprouts, and sweet potato) drizzled with a little bit grape seed oil and sprinkled with seasonings.  I also had half a grapefruit.

Supper:

Garam Masala Chicken with Broccoli (Recipe coming soon!)

Snacks:

Homemade Chicken Jerky (recipe on Recipe page), dates, and an apple.  (I was REALLY hungry after my workout)

Drinks:

One cup of coffee with 2 tbsp. hemp milk and water.

Workout:

Back and Six-Pack (Insanity: the Asylum Volume 2)

Reflection:

Today went all right.  I need to work on eating more veggies for a snack (it would be better if no snack at all) instead of dates and fruit. 

TIP OF THE DAY:

If you have ever searched for Whole30 or Paleo recipes, you have most likely seen recipes for paleo mayo such as this one: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/..  I wanted to make it and lower the calories a little.  And I did.  It turned out very, very addicting.  Here is how I made it: half a cup of oil, one egg, half a cup of pumpkin, and two tbsp. mustard.  Delicious and 63 calories per tablespoon vs. 120 calories per tablespoon.

 Now it's your turn!! Post your meals in the comments below!

Artichoke Tomato Egg Waffles

Good morning...or evening, or afternoon (whatever time frame you're reading this),

I have an awesome breakfast recipe for today! Delicious and W30 approved.  What more could a girl/boy ask for??  Hey! I heard that...we both know that doughnuts are not W30 approved. BUT, but this is....

The other day/week (I forgot exactly when...I cook too much) I made a chicken alfredo lasagna for my unhealthy eating family.  Little did they know, there was artichoke hearts and sun dried tomatoes in that cheesy white sauce.(well..I may have also healthifed the sauce.) Anyway, they all loved it!  

You all are probably like "what does this story have to do with the recipe??"  Well, that recipe inspired me to make these Artichoke Tomato Egg Waffles. The combination looked and sounded amazing and I had to try it somehow. Then the other day I was surfing The Gracious Pantry and just so happened to find a egg waffle recipe, and knew right then and there I was going to combine both inspirations into one glorious meal...someday. And it happened today.

  Here are the original Egg Waffles.  I know I am going to be creating more variations in the future.

Back to the recipe...

You'll need two eggs, two tablespoons of that hemp milk we made yesterday, three sun dried tomatoes, one can of artichoke hearts, and one fresh tomato.  Plus some oil for the waffle iron. (Not pictured)

Preheat the waffle iron. Crack the eggs into a bowl, add the hemp milk, and whisk.

Next finely chop the artichokes, sun dried tomatoes, and tomato.

Add the sun dried tomatoes and half the artichokes into the eggs and stir. Grease waffle iron with oil. Add the egg mixture onto the waffle iron. (I had enough for three waffles) Cook until finished, it only takes a few minutes.  Remove from the iron and place on plate. Top with the fresh tomato and the rest of the artichokes. Best served warm.

DISCLAIMER: I know the Whole30 rules state that you are NOT supposed to make thing like paleo pancakes; however, I don't not think this falls in the some category as paleo pancakes.  The only reason they are in waffle form is for convenience.

WHAT DO YOU THINK?

Hemp Milk

Hemp milk is a wonderful, high protein, paleo substitution for cows milk.  Not only is it delicious but it is super easy to make.  You will find hemp milk in many of my later recipe posts.

The main ingredient in this recipe is of course hemp seeds.  You buy hemp at many locations, I purchased my bag at Costco.  You will also need water and dates and vanilla are optional to flavor and sweeten the milk.  For this particular batch, I chose to add them.

Measure out half a cup of the hemp seeds.

Two cups of water.

Well, in my case a little over...it doesn't really matter if it's a little more.

Add the hemp seed, two dates (optional), vanilla a splash of vanilla extract (optional)  and water to a high power blender.

Blend on High for about 30 seconds or until it reaches milk like texture.  

Pour into a air-tight jar or container and refrigerate.

Welcome to the Whole30 Challenge

Welcome all,

This blog was made to motivate and inspire others and myself, during the Whole30 Challenge.  If you want to join me in W30 please visit my Paleo Rules page.  There I break down the rules, so you have a better understanding of what this is about.  I plan on posting daily updates on how things are going and want others to comment and contribute to the posts.  I am more than happy to have guest post, so by all means ask.  I will post original recipes and links to recipes that I like.  Please join me and this journey.