I’m pretty excited, this is the first dish I’ve cooked & blogged about in my new place — and let me tell you the lighting here is SO much better for photos! I’m eeking over this whole new place thing still. Next week I’ll have a photo-tour of my new kitchen up for you guys! That way you can take a peak and see what some of my essentials are, what my fridge looks like when it’s stocked and what I keep on hand in my cabinets 
But in the mean time — enjoy this new yummy side dish / light lunch. I love this dish. You can easily roast the mushrooms in the oven {like I’ve done here} or you can grill them when you’re making dinner!
And if you’re looking to make this more of a full-meal than a side dish, just add some chicken into the salad and boom, insta dinner! I like to serve 1 per person if it’s a side dish and if it’s lunch I like to serve 2 of them!
I love these things. If I could eat one food along side meat all day everyday, it’d be these Roasted Sweet Potatoes. You can cut them thickly, thinly or in the middle as I’ve done here. This will make your cooking time vary. Just watch them closely after your timer goes off and try not to eat them all before you plate them {it’s so hard to resist!}
{This batch is for two people, I generally make 1 sweet potato per person}
Ingredients:
• 2 Sweet Potatoes
• Herb of Choice {I used Fresh Rosemary, but dried herbs work great here too}
• Olive Oil
• Salt + Pepper
How To:
• Pre-Heat oven to 400{F}
• Rinse off your sweet potatoes {keep the skin on} and lop off the ends.
• Cut them in half widith wise, then in half length wise. From there continue to cut length wise to create pieces for your desired thickness. {normally I’ll cut the “middle” pieces in half length wise again because they’re so much thicker than the others}.
• Dump onto baking tray, drizzle with Olive Oil, Salt + Pepper and herb of choice {as much or as little as you want}
• Bake in oven. For thin ones start at 20 minutes, for medium ones start at 30 minutes and for thicker ones start at 40-45 minutes, and then watch them from there if not fully cooked!
Enjoy!
I like to serve these with a loose garlic-y mayo {loosen with lemon juice or water or both} or honey mustard {just use some raw honey and mustard, mix well together!}
Remember way way way back when I told you not to throw out your non-paleo-days stuff {like your cake pans, cookie sheets, toaster oven, cupcake tins, etc}… yeah… todays the day you’re going to need and go dig out the cupcake / muffin tin. Why? Because we’re making Egg Muffins! So good that even Mr. Not So Paleo likes them and their epicness.
Let me start off by saying that there are a million and one recipes for these bad boys. I just made mine as quickly and as cheaply as possible but do your homework if you want to mix it up, you’ll find some really great recipes out there for these! Also, as always… filling is totally up to you, this is what I used because it was what was laying around and well it’s pretty cheap… but use what you have…don’t go buy special stuff just for these!
Ok here we go!
{This Recipe was enough to fill one medium sized muffin tin w/ 6 muffins in the tin}
Ingredients:
• 1/4 {ish} cup raw chicken {I used two chicken tenders}
• 1 small onion
• 1/4 cup {ish} Frozen Spinach
• 5 Eggs
• Salt, Pepper, your favorite herbs / spices
• Butter
• 1.5 Tbsp Feta cheese {optional}
How to:
• Preheat oven to 350{F}
• In a small skillet, get some butter heating. Chop up your onions super fine add those in to get soft. While that’s going, chop up your chicken into a bit smaller than bite sized pieces, add that into your pan as well.
• Let that cook for a few minutes, crack your eggs into a separate bowl add in salt + pepper & seasoning and beat them well. Set aside.
• When you’re chicken is almost at “almost cooked” stag add in your spinach. Stir, finish up cooking.
• While that’s finishing liberally grease up your muffin tins with butter {and I mean go to town, don’t forget to butter the top rim part of the tin as well as the top part of it}.
• Once the spinach + chicken is done add it into the eggs along with feta, mix up well. Then scoop mixture into each muffin tin. I filled them almost to the top.
• Place your muffin tin on an aluminum foil lined pan in case of spillage while cooking, pop that into your oven, cook for 20-30 minutes or until eggs are cooked through.
Boom, they’re done. Now these bad boys are cheap to make {you could make them cheaper by using ground meat if that’s on sale, sausages, etc etc} and they’re a great to-go snack. You could wrap these up and toss in freezer for quick week day breakfasts {just microwave to reheat}. You can leave them in your fridge and grab one on your way to work. You can pack them in a small bag to have on the road with you. Heck, toss one in your purse all wrapped up and hand it over to the kids when they get out of school and are hungry!
Enjoy!
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!
This is probably one of my all time favorite things to make in the summer. It’s easy and doesn’t require any cooking… which when it’s 95 degrees out…is a bonus! Also, leftovers are fabulous {You can even toss the leftovers into an omelet or scrambled eggs the next morning for something a bit different!}.
Now the veggies I have here are somewhat optional…if you have a red bell pepper, zucchini, something along those lines that’s yummy raw add that in either instead or with the other veggies! By the way this normally goes best with burgers or steak or grilled chicken. {We had it last night with burgers!}
This is also one of those very rare occasions I’ll tell you quality 100% matters. Make sure you get good fresh tomatoes, good cucumbers, etc etc. Their taste matters because it’s mainly what you’re going to be tasting in this! So…. get good ones!
Ingredients:
• 1/2 Medium onion, finely chopped
• 1 English Cucumber, chopped into bite sized pieces
• 2 Big Tomatoes, chopped into bite sized pieces
• 3/4 of a big pack of mushrooms, chopped into bite sized pieces
• 1 Lemon
• Olive Oil
• 1/2 Cup Chopped Basil
• 1/4 Cut Chopped Rosemary
• Salt + Pepper
How to:
• Firstly chop up your onion and add it to a different {smaller} bowl than you’re going to use for the salad. Now cover the onions with water and let it sit while you finish everything else up, this is going to prevent that harsh onion flavor / bite. If you don’t mind it then skip the soaking… but I find it’s nice to do especially if you’re going to serve it to large crowd. Now you can use a red onion, white onion, yellow… literally whatever you have on hand don’t buy anything special!
• Wash and chop the other veggies up and dump them into a large bowl as well as the herbs. Drain your onions and add them into the bowl.
• Add Salt, Pepper, a good healthy drizzle of olive oil and squeeze the juice of one lemon in. Mix it up, taste and adjust seasoning. You might need to add more lemon juice or olive oil or what not.
•Enjoy!
{ I personally think it tastes better if it’s had a half hour or so to sit in the fridge. But you can serve right away if you need to! }
If you’re one of my friends who grows their own food…this salad is wicked cheap to make. For me all the veggies were on sale this week and I grew the herbs…so it cost me around $4.50{ish} to make, and I got at least four servings out of it.
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