Recipes

Ingredients

3 large sweet potatoes, cut into wedges

16 strips of bacon (or as many as you need)

1 teaspoon ground cayenne pepper

1 teaspoon ground paprika

For the Chilli Lime Mayo:

2 egg yolks

1 teaspoon yellow mustard

1 teaspoon salt 

1 cup olive oil 

Juice of ½ lime

1 teaspoon apple cider vinegar

2 teaspoon of your favorite chilli hot sauce (if you desire spice)

Instructions

1. Preheat oven to 400 degrees.
2. Cut the sweet potatoes into wedges and wrap each with a strip of bacon.
3. Place on a baking tray and sprinkle with cayenne and paprika.
4. Bake in oven for 25 minutes, or until bacon is slightly burnt at the edges

Chilli Lime Mayo

1. Mix your egg yolk, mustard and salt in a bowl.
2. Using a hand whisk or electric whisk, begin whisking while slowly adding the oil to emulsify.
3. Once all the oil is poured in, add your lime, vinegar and hot sauce and mix to incorporate. Enjoy!

Serves 3

Inspired by: https://whittypaleo.com/sides/bacon-wrapped-spicy-sweet-potato-wedges-chilli-lime-mayo

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Bacon Wrapped Sweet Potato Wedges with Chilli Lime Mayo

Servings

Servings

Ingredients

1 sweet potato

4 baby carrots, halved

4 tomatoes

4 celery stalks, chopped

8 ounce can cranberry beans, drained and rinsed

4 ounces mixed salad greens

1 Tbsp. golden raisins

4 scallions, sliced diagonally

Dressing

2 Tbsp. lemon juice

1 clove garlic, crushed

5 ounces plain yogurt

2 Tbsp. olive oil

Sea salt and pepper

Instructions

1. Peel and dice the sweet potato. Add to boiling water and cook for 10 minutes, until tender. Drain and transfer to a bowl. Set aside.
2. Cook baby carrots in separate pan of boiling water for 1 minute. Drain thoroughly and add to the sweet potato along with celery and cranberry beans.
3. Cut the tops off the tomatoes and scoop out the seeds. Chop the flesh and add to bean mixture.
4. Line a large serving bowl with salad greens. Spoon the sweet potato and bean mixture on top and sprinkle with raisins and scallions.
5. To make dressing, place all ingredients in screw-top jar and shake until thoroughly blended.
6. Pour dressing over salad and serve!

Serves 4

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Sweet Potato & Bean Salad

Servings

Servings

Ingredients

10 slices uncooked bacon
2 to 3 heads of broccoli, depending on size
½ cup slivered or chopped almonds
½ onion, chopped
1 ½ cup red or green grapes, halved
1 ¼ cup paleo mayonnaise
¼ cup lemon juice
Pinch of dill, to taste (optional)

Instructions

1. Place bacon in a large pan on medium heat and cook until crispy, about 8 minutes per side.
2. While bacon cooks, cut the broccoli in small florets. (You can use the stalks as well, making sure to cut them the same size as the florets.)
3. Mix broccoli florets with almonds, chopped onion, and grapes.
4. Once the bacon is cooked and crispy, crumble and add it to the salad.
5. In a separate bowl, mix the mayonnaise, lemon juice, and add dill to taste.
6. Stir the dressing into the salad, mix well, serve and enjoy!

Serves 6

Inspired by: https://paleoleap.com/bacon-grape-broccoli-salad/

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Bacon, Grape, and Broccoli Salad

Servings

Servings

Ingredients

 Vinaigrette:

1 shallot, finely chopped

Celtic Sea salt

1 lemon

2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar

Salad

2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds

1 English hothouse cucumber, halved lengthwise, sliced crosswise

Kosher salt

2 lb. yellow peaches, sliced into 3/4-inch thick wedges

4 oz. mild feta, crumbled

Freshly ground black pepper

Handful of basil leaves, torn if large

Handful of mint leaves, torn if large

1 lemon, halved

Instructions

1. Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
2. Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
3. Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
4. Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over. Enjoy!

Serves 6

Inspired by: https://www.epicurious.com/recipes/food/views/cucumber-and-peach-salad-with-herbs

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Cucumber and Peach Salad

Servings

Servings

Ingredients

2 zucchinis, sliced

1 red onion, quartered

8 oz. cherry or grape tomatoes

8 oz. mushrooms

1 to 2 bell peppers, cut into large slices

1 Tbsp. fresh rosemary, minced

2 Tbsp. fresh parsley, minced

1 Tbsp. garlic flakes

¼ cup olive oil

2 Tbsp. fresh lemon juice

Sea salt and freshly ground black pepper

Instructions

1.    Preheat grill to medium heat.

2.    In a bowl combine the rosemary, parsley, garlic, olive oil, lemon juice, and season generously with sea salt and freshly ground black pepper.

3.    Place all the vegetables in a large bowl and drizzle with the olive oil mixture.

4.    Gently toss everything until well coated.

5.    Place the vegetables on skewers and lay directly on the grill or in a grilling basket, and cook until nicely charred and soft, about 4 to 5 minutes.

6.    Serve topped with fresh parsley. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/grilled-mixed-vegetables/

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Grilled Mixed Veggies

Servings

Servings