Truth be told, these started out in my mind as pancakes (clearly that didn’t happen!). I’m not really sure they are a “hash”, but I couldn’t think of a good name for them. They reminded me of the consistency of polenta, but I didn’t want to confuse anyone any more than I already was haha.
Whatever it ended up being still tasted really good, so it all worked out in the end 😉
I like that the carrots and onions add some additional nutrients/health benefits, and the eggs add a little protein! What you need… (would feed 4-6 people)
One Large Sweet Potato
1 medium onion
Handful of baby carrots (about 1/2 cup)
1/2 Teaspoon crushed garlic
Salt and pepper to taste
2 Tablespoons Olive Oil (or oil of your choosing)
What to do…
Chop up your sweet potato, onion, and carrots, and toss them into a Cuisinart. Pulse until all finely diced. Maya LOVES this part, and it’s an easy way to get your child involved in the process 🙂
Whisk eggs and garlic together and add into the Cuisinart. Pulsing a few more times, and scraping down the edges to blend.
Salt and pepper to taste.
In a large frying pan, heat oil until nice and hot.
Pour mixture into pan (I had to do it in two batches). Wait until it gets nice and brown before flipping. I loved the crispy parts in there!
Honestly, I made 4 little pancakes the first batch and attempted to keep them in tact. They fell apart, so I just mixed them together in the end…I served it with fish and a variation of my staple Mango Avocado Salad, and it was yummy! I think it would be amazing with a fried egg and avocado too for brunch! Really, the possibilities are endless 😉
Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.
A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂
About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
1 Tbsp olive oil
1/4 cup raisins
1 Tbsp honey
1/2 tsp curry powder
2 Tbsps fresh chopped cilantro
Oven to 425*
Toss cubed squash in oil and season with salt & pepper
Place in a large pan
Bake for 30 minutes or until soft enough to easily spear with a fork
Remove from oven and toss with remaining ingredients
Serve hot or at room temperature
Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.
Can’t get enough pumpkin recipes this fall? I know! October is pumpkin month around here.
This bread is a special paleo version. And for those new to paleo, this may not taste very sweet or like the classic pumpkin bread you are used to! But it is delicious served hot with butter or with a bowl of soup, such as Chicken Chili! 🙂
1 cup blanched almond flour
½ teaspoon baking soda
dash of sea salt
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
½ cup pumpkin (roasted or canned)
2-3 Tbsps honey or agave syrup
3 large eggs
Handful of raisins and/or chopped nuts (optional)
In a food processor combine almond flour, salt, baking soda and spices
Add pumpkin, honey or agave and eggs and blend for 2 minutes
Scoop batter into a mini loaf pan
Bake at 350° for 35-45 minutes
Cool and serve
Super mom tip: Slice and freeze individual portions for easy retrieval and reheating
Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!
Inspired (and slightly modified) from one of my favorite gluten free masters Elana’s Pantry
It’s tomato season in Seattle.. the late summer sun is warm and ripening the tomatoes on the vine. Fresh, warm tomatoes drizzled with olive oil.. the taste and smell is reminiscent of an Indian summer. I used heirloom tomatoes in this salad, but any good ripe tomato variety would work. Love tomato season!
A most delicious tomato salad is perhaps the simplest one..