Sweet Potato Egg-in-a-Hole

 

This is one of your basic no fuss breakfasts. I got the idea from my cousin who used to make "egg in a hole" when we were kids with toast instead of sweet potato. If you're avoiding wheat this is a good alternative.

 

Ingredients

serves 1

 

1 sweet potato, grate

1 egg

1 tsp fat of choice (I used coconut oil)

salt and pepper

 

 

Instructions

1. Pre-heat a small frying pan to medium heat.

2. Grate your sweet potato and add fat to pan.

3. Add grated potato to the pan. Cook about two minutes. Mix up, then re-arrage to have a whole in the middle.

4. Crack egg into the whole. Season to taste with salt and pepper. Cook egg until done to your preference.



Coconut Crusted Salmon Drizzled with Sesame Oil and Spicy Green Beans

Again, terrible picture! But you get my drift. It's salmon and green beans. Simple! Quick! Healthy!

 

 

Ingredients

150 g salmon fillet

2 tbsp shredded unsweetened coconut

1 egg

salt and pepper

1 tsp sesame oil

handful of green beans, ends trimmed

1 tsp chili garlic sauce

1 tsp olive oil

 

Instructions

1. Preheat oven to 350 F.

2. Whisk your egg. Dip salmon in egg.

3. Sprinkle both sides of salmon with shredded coconut, press the coconut down into the flesh.

4. Drizzle with sesame oil and sprinkle with salt and pepper to taste.

5. Put into an oiled pan and bake for 15 minutes.

6. While this is baking, steam your trimmed green beans for 3 minutes.

7. Put the beans in a frying pan on medium heat. Drizzle with a bit of olive oil and a touch of sesame oil.

8. Season with salt and pepper, add your chili garlic sauce, mix.

9. Saute for 3-5 minutes.

10. At the 15 minutes mark of cooking your salmon, turn the oven on broil for a minutes or so (watch it!) to make the top all crispy.

11. Enjoy!

 

Satay Slow Cooker Chicken Breasts

I LOVE my crock pot. Especially since I started eating meat which coincided with my increased training. This is so easy! I love the creaminess of the coconut milk and almond butter that is complimented by the zest of the lime and kick of the del arbo chillies. I ate this with wild rice and steamed baby bok choi. To keep it paleo, skip the wild rice!

Ingredients

2 chicken breasts
1 12oz can coconut milk
2 dried del orbo chillies, smashed
2 kaffir lime leaves
1 lime, juiced
2 tbsp almond butter
1 tbsp Epicure Satay Seasoning
1 tsp garlic chili sauce
1/2 yellow onion, diced
sliced almonds, for garnish

Instructions

1. Put your crock pot on high.
2. Dice the onion, add it to the crock pot.
3. Grind your del orbo chillies in a pestle and mortar.
4. Add your chillies to the crock pot along with the coconut milk, lime leaves, lime juice, almond butter, satay seasoning and garlic chili sauce. Mix until well combined.
5. Place your chicken breasts into the sauce, put the lid on, and let cook om high for 3 hours. If you put the crock pot on low, cook for 6 hours.
6. At the 3 hour mark, shred the chicken with 2 forks. Let the sauce soak into the shredded chicken for a few minutes and then serve. Garnish with sliced almonds :).