So this recipe is for my butter and sweet potato addicts. And it’s easy and quick…Very easy and very quick… you could probably cook the whole thing in 10 minutes or so if you chop at a good rate and stick the stove on high! I made it because I was way to busy to make lunch one day… saw my sweet potato on the counter and was like boom….easy lunch…and it was yummy to boot!
I think this might be a nice change from the usual baked sweet potato or roasted spears …. even more so for my PWOD Sweet Potato Eating Friends 
Ok ready?
Ingredients:
• 1 Sweet Potato
• Lots and Lots of butter {like a 1/4 stick of Kerry Gold lot}
• Salt + Pepper
• Dried Italian Seasoning and Rosemary
How To:
• Get a pot on the stove with water, chop up your sweet potato into bite size-ish pieces and dump them into the pot.
• Cover pot and let it come to the boil and cook sweet potatoes to your desired doneness… {use for to test it}
• Drain your Sweet Potatoes toss them in a bowl with your butter, herbs, salt + pepper
• Mix it up and boom…you’re done!
So I’ve got the best Dad ever. Seriously he rocks, he’s the reason I can actually cook. He taught me every 101 to cooking there is and then some. This recipe is his brain child. I can’t remember when he came up with it…all I know is it is one very yummy summer side dish. Of course it works in the winter, but it’s fantastic with a side of grilled shrimp or steak. Now the amounts for everything are going to seem like a lot, but when my Dad cooks he’s serving up food for 6-8 people, plus he always wants leftovers {smart…smart man}. If you don’t need this much half the recipe, or make all of it and use it for leftovers and freeze some of it!
You ready?
Ingredients:
• 6-8 bags of boiling bag white rice
• 1 bunch of parsley
• 1 Red Pepper, finely finely diced
• 1 Yellow pepper, finely finely diced
• 1 Medium onion, finely finely diced
• 3-4 Cloves of garlic, finely minced
• Butter {or olive oil}
• Salt + Pepper
How To:
• Chop up your peppers and onions in a tiny dice add them into a pan with some butter and saute, on medium until soft and the onions are see-through about half way through cooking, add in your minced garlic. Transfer it to your serving bowl, and cover with aluminum foil.
• The Genius of this recipe is that my dad normally does step one two or three {or more} hours before dinner. Heck you could do it the night before if you want. So just leave that bowl on the counter until your ready to make your rice {unless you’re night-before{ing} it…then stick it in the fridge it.
• Boil your water for your rice, and cook according to directions. While your rice is cooking chop up your parsley. Add rice and parsley into serving bowl and mix well, sprinkle a little salt and pepper, mix again. Boom.
You’re done! Enjoy
I think we’ve all been together for long enough now that you know I have an obsession with the sweet potato. They’re noms with a side of awesome, and you can make them so many different ways. This is my favorite hot-day way to make them, because lets face it, I’m not turning on my oven in my tiny {3rd floor} apartment in the middle of a heat wave {not that we’ve had one yet.. but you know what I mean}. Anyhoo, this is also cool because you can either boil your sweet potatoes quickly or you can do what my Daddy does and turn it on low and boil it slower, depending on what else is going on that day in the kitchen, it totally can go at your pace!
I mash my taters by hand… But here’s the skinny.. you have a non stick pot you do not use a metal potato masher, use one like this: KitchenAid Nylon Potato Masher 
Oh and as a P.S. Before I give you the recipe… tomorrow I’m heading to Trader Joe’s and Whole Foods so I’ll more then likely being doing a tweet-along because those are fun… so make sure you’re following me on twitter {@paleoonabudget}. So we can all giggle at whatever crazy stuff I find!
Ingredients:
• 2 Sweet Potatoes
• 1/2 Medium Onion, Rough Medium Chop
• 2-4 sprigs of Rosemary
• Dried Basil
• Paleo Mayo
• Salt + Pepper
• Kerry Gold Butter {or you could use coconut oil or ghee}
How To:
• Fill a pot with water set it on the stove and wash off your sweet potatoes. Then chop your sweet potatoes up into a decent size cube {mine are normally like an inch-ish}. And yes I keep the skin on my potatoes… it’s yummy and adds texture, but whatever floats your boat is good. Then chop up your half an onion {medium-rough chop}, toss it all in the pot, add in your rosemary sprigs and put the lid on {kind of half on, so steam can escape}, and let it boil and cook. You’ll know your potatoes are cooked when they’re fork tender.
• When done, pull out the rosemary sprigs {you’ll probably have lost leaves and have just the stem or mostly stem..which is a good thing} and drain off your potatoes. Don’t loose your onions! Those are yummy!
• Add in a few tbsps of butter, dash of basil, Salt + Pepper and a good spoonful of mayo {trust me on this one}. Mash it all together with your handy-dandy masher. Mr. Not So Paleo and I are very much into mashed potato w/ texture… so I literally give it a quick mash. If you like super creamy potatoes, you might want to whip out the hand mixer and go to town on it {or the stand mixer}. If you do that…. put everything into a separate bowl, don’t beat up your pretty pot like that! Taste test and add whatever you need more of.
Boom it’s done. Easy right? Exactly.. The rosemary will be a nice background flavor… if you love rosemary you can more sprigs when boiling or you can add some fresh in the potatoes after you mash ‘em up {instead of basil}.
Enjoy!
-hint hint, these make great leftovers so make extra and serve with eggs the next morning for a wicked easy breakfast!
Paleo mayo… haha all mayo should be paleo but sadly, if you read what comes in a jar from the store.. you’ll have a WTF moment when you come across “sugar” or “soy” or “corn syrup”. Mayo doesn’t need to be sweet.. at all. But I will be honest if you’re new to eating “real” mayo it might take a few tries to learn to like it w/o the sugar. Just like any other food that transitions with you {Milk Vs. Dark Chocolate is a great example for some people}. And just for the record.. those “Mayo made with Real Olive Oil” Commercial scare the you know what out me… it literally makes me cringe to think what could actually go into it… *shudders* Ok back to my story!
My mayo has gone through a very very long process of becoming what I want. I’ll be honest, this is like my second or third recipe I’ve used. You can see my original Recipe and method here. If you don’t like this version check out that one, it might work better for you! I then found Modern Paleo Warefare’s youtube video on their mayo {And yes of course I went all ADD and just now re-watched the youtube video hahaha}… and viola.. this version of my mayo was born!
I do my mayo by hand…. some might call me crazy, but I get a better result every single time. My mayo rarely breaks and I have more control over it. {I also live in an apt, so I can now make mayo at any hour of the day haha}. All you really need is a bowl {I prefer a glass bowl for some reason, don’t ask.. it works better for me}, a whisk {This is my favorite one: OXO Good Grips 11-Inch Balloon Whisk
A lot of people say to use a room temperature egg… Erm, I’m way to lazy for that.. so as a result my eggs are never room temp when I make my mayo, it’s your call make it how ever you want. I just know I never either remember to take it out…or I need my mayo a bit too quickly to wait for it to be “room temp”.
Ok Let’s get to it!
You will need:
• Bowl, Whisk, etc
• Extra Light Olive Oil
• 1 egg {I like using a Large one}
• Apple Cider Vinegar {you could use lemon juice}
• Salt + Pepper
How To:
Ready? I swear this is easy and not scary!
• In a small bowl {not the one that you’re making your mayo in}, crack your egg, gently scoop out your yolk with your hand. By doing it this way you are making sure you only get your egg yolk, if you get some egg white in it, you’re mayo will come out a little bit more runny… You can also do the Liz-Lazy method and crack the egg over the sink and dump it in your hand and gently move it from hand to hand to get all the white off… Really it’s whatever you like the best, I’m just lazy and hate dishes so I refuse to make extra for myself hahaha
• Egg yolk goes into your mayo bowl. Get your whisk in hand and give your yolk {as is} and good whisk to break it up. Then SLOWLY.. So Slowly it hurts… whisk in a bit of Olive Oil, you’ll notice the emulsion take almost instantly… {After you’ve made yourself a few mayos you’ll be able to tell almost instantly if it’s going to be broken or not}. After I’ve added in some olive oil while constantly Whisking, I’ll stop pouring the Olive oil and give my mayo a really good whisk to make sure its all incorporated. Then go back to slowly pouring olive oil and whisking. I might take two more breaks like that just to make sure the olive oil is really well mixed in.
I can’t give you an exact measurement for how much olive oil to use, every egg yolk, kitchen, person, pouting speed, situation is different. But you’ll go through around 1/2 to 1 cup of olive oil…
• You’ll know it’s all done when the majority of your mayo is basically in a ball on your whisk. You’ll have just a bit left in your bowl {You can literally pick your whisk up and hold it upright, and your mayo won’t move}. It looks like mayo doesn’t it… yeahh it does! Isn’t it pretty? Now Add in some salt, pepper, and a splash of your apple cider vinegar. I prefer a wicked tangy mayo, so I add in a far amount {which means my mayos are a bit looser than you might like} but add a smidge of it in, mix, taste test and repeat as needed. Also 99% of my mayos have a dried herb in them — Basil, Thyme, Rosemary, Depending on what I’m serving it with… It’s an easy flavor boost!
• Now.. This is as important {to me} as actually making your mayo– Storing it… I keep mine in the bowl I make it in and cover with plastic wrap, but I push the plastic wrap down so it’s covering the mayo and not just the bowl. If you don’t your mayo can form a “skin” or discolor slightly. I find it keeps it fresher longer! Your mayo should last a week or so after the egg’s expiration date… but Really lets be honest, You’ll be lucky if it lasts to the next day!
Enjoy!
Questions? Need help? Comment on here or email me! {Liz@Paleoonabudget.com}
{I’ll be making a separate post uber soon about broken mayos, double vs. single batches, etc… stay tuned!}
Right, Sweet Potato Chicken Salad.. you heard that right folks. Now some of you are going to be like… omgomgomgomg genius gotta try it, others… well you might think I’ve gone off the deep end… but trust me… this is wicked yummy. The best part though is that it’s a one bowl dinner, literally.. One bowl serves everyone. The only thing you could add to it is a side salad. Or maybe slices of Avocado, or something similar. The other nice thing is, you can make this ahead of a time, making sweet potatoes for dinner monday night? Cook up an extra one while you’re at it, toss it in the fridge and use it Tuesday or Wednesday. Or make this dinner on Sunday Night, in the fridge it goes until you need it. I also personally think it’d be a great after school snack, it’s easy for kids to get themselves and good for them, and not a “typical” snack {Which I know when I was a kid… I prefered the snacks that didn’t feel like a “snack” I liked chicken with mustard or salad, or soup or something similar after school}.
Oh and it’s cheap to make, because I’m guessing most of you have almost everything in your house right now. Yessss epic I know I know
Ok here it is!
Ingredients:
• 1.5lb Chicken
• 1 large Onion, sliced thinly
• 1/2 bag frozen green beans
• Dried Dill, Rosemary, Basil, Garlic Powder
• 1-2 Sweet Potatoes
• Kerry Gold Butter {or coconut oil}
• Good Olive Oil
• Salt + Pepper
• Paleo Mayo
• Sausages {I used 4 “breakfast” sized ones}
• Mustard
How To:
• Crank your oven up to 375 degrees {F}
• Get a baking sheet out, and dice up 1-2 sweet potatoes into bite size cubes {I’d go with 2 the first time, because it’s completely personal choice how much goes in, if you don’t want to use all of it after it’s cooked, save it and use it for breakfast the next morning, or a great post-work out snack!}. Drizzle with Olive Oil, Salt + Pepper, and Bake for 30-40 minutes, until cooked through and crispy.
•While those are going, add some butter {or coconut oil} into a skillet, chop your onions and let those caramelize, remember low and slow is a good idea… no one likes burnty onions! While that’s going, dice up your sausages, add them in the pan, then dice up your chicken into bite sized pieces, add that in. Let them all become bffls… and cook through. I let the chicken get a little crispy as well {Mr. Not So Paleo loves it that way}, but you can cook it until it’s done to your liking.
• Right before your chicken is done, add in your green beans. Let all that cook.
• Toss it into a bowl, let it cool down {I stuck mine in the freezer for like 10 minutes}. When you’re sweet potatoes are done, add them into the bowl.
• Then add in your mayo { I make my mayo extra tangy… if you don’t, you might want to also add in a splash of lemon juice too}, How much mayo you might ask, as much as you want! Add in two squirts of mustard, salt, pepper, and your herbs and garlic powder.
• Stir it up, taste taste, adjust if needed and Enjoy!!
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