Teeny Tiny Roasted Potatoes

I picked up a pound of teeny tiny potatoes (yes, that’s what they’re called) from Trader Joe’s last week to eat with breakfast. I’m not a big fan of hash browns, so I roasted them, and they’re so good.

Teeny Tiny Roasted Potatoes 

IMG_8063Prep Time: 5 min
Cook Time: 18 min
Total time: 23 min
Serving size: Do not skimp on the teeny tiny potato goodness.

Ingredients:
1 lb. teeny tiny potatoes (also called fingerling potatoes)
1 tbsp olive oil
1/2 tsp dried parsley
3 cloves garlic
salt
pepper

  1. Preheat the oven to 500° F.
  2. Wash the potatoes, and scrub them if they look dirty.
  3. Crush the garlic.
  4. In a large bowl, mix together the olive oil, garlic, and parsley.
  5. Pour the potatoes into the bowl and mix thoroughly.
  6. Spread the potatoes onto a baking sheet (lined with a silicone baking mat or parchment paper), and sprinkle with salt and pepper.
  7. Roast for 18 min, or until tender.

Paleo Almond Butter Blueberry Waffles

I usually don’t make fake baked goods. I like to roast veggies and try out new chicken seasonings (I have yet to find the right one). I guess the meals i’ve been making lately are so ordinary that they don’t really need a blog post.

Anyway, I IMG_8036usually don’t even attempt paleo baked goods because I hate the texture and taste of coconut flour and almond flour is usually dry. However, I’m finding that when you make the majority of the ingredients something that isn’t a flour, the result is much better. And putting it into a waffle maker equals a way cooler dish. Who doesn’t like waffles? They’re a lot lighter than waffles made with flour and taste great hot and cold.

This recipe belongs to Ambitious Kitchen but I made two modifications. Instead of 1/4 tsp of almond extract, I used 1 tsp of vanilla extract, and instead of 2/3 c of blueberries, I used 1 c. Here is my recipe.

Paleo Almond Butter Blueberry Waffles

IMG_8032Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Makes 2 Belgian waffles. 1 serving is 1/2 waffle.

Ingredients:
2/3 cup natural creamy almond butter
2 eggs
1/2 banana, mashed
1/4 teaspoon almond extract
1/2 tablespoon coconut oil, melted and cooled
1/3 cup unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt (only if your almond butter isn’t salted)
2/3 cup fresh or frozen blueberries

  1. Preheat the waffle iron and spray with nonstick cooking spray (such as coconut oil spray). In a large bowl, combine and whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined.
  2. Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
  3. Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. If your waffle iron flips, don’t forget to flip halfway through. This will keep the batter from sticking to one side. Repeat with remaining batter.

Paleo Skillet Apple Crumble

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It’s friday, i’m done with class for the day, and we have half a bushel of apples in our fridge. I need to get a workout in, start studying for my biology exam, and plan the main meals I want to eat next week. Even though I have all day, I need a low maintenance dish that won’t weigh me down.

Diane Sanfillipo, a favorite paleo connoisseur of mine, has a very tempting recipe for skillet peach cobbler on her blog. I studied the recipe, combined it with her blueberry crumble recipe, and added apples. This Paleo Apple Skillet Crumble is light but filling, and completely guilt-free. Sweet enough to be a dessert, but with less than three tablespoons of added sweeteners, it’s a perfect breakfast too.

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There are a few swaps you can make with the ingredients here. I used pumpkin pie spice, ghee, and unsweetened coconut milk, but cinnamon, coconut oil, and any kind of milk are fine. I used ghee to give it that buttery, baked-good flavor, but keep it mostly dairy-free. I used coconut milk for the same reason. Don’t try to use coconut flour instead of almond flour because coconut flour absorbs a lot of moisture and the crumble will probably dry out.

Paleo Skillet Apple Crumble

IMG_8011Prep time: 15 min
Bake time: 30 min
Total time: 45 min

For the filling:
6 apples, peeled and diced
1/2 c coconut milk
1 tsp vanilla
1 tsp honey
1/2 tsp pumpkin pie spice

For the topping:
1/2 c almond flour
1 c finely shredded coconut
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 c ghee (melted)
2 tbsp honey

  1. Preheat the oven to 350° F.
  2. In a large mixing bowl, combine the coconut milk, pumpkin pie spice, vanilla, honey, and (measurements for the filling). Stir lightly to combine.
  3. Add the apples into the bowl and mix them around to thoroughly coat with the mixture. When done, pour the coated apples into the skillet and empty the remaining mixture onto the apples.
  4. In the same bowl, combine the almond flour, shredded coconut, pumpkin pie spice, and salt. Combine the ingredients, then add the ghee and honey (all the topping ingredients) and combine.
  5. Pour the topping over the coated apples, and pop it in the oven for 30 minutes. The crumble is done when the topping starts to brown.
  6. Cool for 5 minutes.

The crumble is okay to eat once it’s cooled, but the topping won’t harden until it does get a lot colder.