Roasted Sweet Potato Hash

Perfect side for any meal !

I make a few  batches of this most weeks for my family. It’s a perfect match to eggs, chicken, salad… it’s great with everything really. The sweet potato provides a healthy carb to fuel your toughest workouts. You can use any fat for the recipe, whether oil, butter or ghee – I prefer bacon fat because it’s non-dairy, provides a good flavor, and is available once the bacon is cooked.


What you’ll need:

1 sweet potato

3 celery stalks 

2 small potatoes

1 small onion

1/2 package of  bacon (cook ahead of time)

1 tbs bacon fat

Season to taste: salt, pepper, sage, paprika- *Use the spices you love

⚪️ Cook your bacon ahead of time.

⚪️ ⚪️Cut all vegetables and bacon to bite sized pieces.

Place all your vegetables and cooked bacon into a large bowl,  drizzle with bacon fat and your spices. Mix together until rhe vegetables are evenly covered. Place the veggies on parchment-paper lined roasting pan and roast at 400F for approximately 30-40 minutes or until potatoes are soft. Stir the veggies every ten minutes.

Enjoy!

Basil and Spinach Pesto 

During my Whole30,  I really needed flavour for my meals and this basil recipe was it! Such a perfect match to all my dishes,  gives them a pop of flavour. This Pesto is amazing on roasted potatoes, roasted veggies, chicken, steak, salads, fish, rice, pasta.. You can add it to everything! 

Pesto Chicken Sandwich

What you’ll need: 


1/2 cup walnuts (sometimes I use cashews)

3 cloves of garlic 

3 cups packed fresh basil leaves

1 cup spinach leaves 

Juice of 1/2 lemon 

1 1/2 cups of extra/virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

⚪️ heat pan, when a its good and hot place the nuts on the pan and toss around till lightly brown. About 2 minutes 

⚪️⚪️Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.


This can be stored in the refrigerator for up to 3 days or freeze in serving sizes inside cube tray. 

Enjoy!

Recipe http://whole30.com/2015/04/pesto/

Cinnamon Zucchini Pancakes

Great way to add some greens to a simple dish! 

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These are by far the fluffiest pancakes we’ve tried. You can add anything you want to them! I always double the recipe to feed my family of four.

🌱 Feel free to swap any ingredients for what fits your dietary needs. Example, coconut sugar works great instead of white sugar or your favourite gluten free flour.
What you’ll need:

2 small zucchinis (noodled, I use my Paderno)

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

2 tbs cinnamon

cooking spray of you need it
⚪️⚪️Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. …
Heat a large skillet over medium heat, and coat with cooking spray.

For each pancake – In small bowl, combine roughly 1/2 cup of  zucchini and roughly 1/2 cup of the pancake mixture. After cooked, sprinkle with cinnamon.. I like a lot!!

Enjoy!