Turkey and Sweet Potato Skillet Hash

Ahh since being diagnosed with celiacs Im on a mission to find yummy recipes I can make that the whole family will love and this one did just that!

The yummy combo of sweet potato, cheese, cilantro and turkey sounded odd at first but they all blended so well together. Next time I would double the amount of protein though so that there would be more meat than carbs in general.

Ingredients

US CUSTOMARY - METRIC

•  2 tbsp extra-virgin olive oil
•  1 lbs grass-fed extra-lean ground turkey
•  1 tsp garlic clove — minced
•  ½ cup onions — diced
•  ½ cup yellow pepper — diced
•  1 ½ cups sweet potato — diced
•  Salt and freshly ground black pepper
•  A pinch of smoked cumin
•  A pinch of smoked paprika
•   ½ cup shredded mozzarella cheese
•  Fresh cilantro for garnishing

Instructions

1. In an skillet, heat olive oil over medium-high heat.
2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
3. Add onions and yellow peppers and cook until onions are soft.
4. Add the sweet potato and other spices.
5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
6. While the sweet potato is cooking, preheat the oven to 400 degrees.
7. When the sweet potato is tender, add shredded cheese and bring the skillet to the oven to melt the cheese* (see note below).
8. When the cheese melts, remove from the oven, and garnish with cilantro.

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Paleo Pumpkin Bars

PALEO PUMPKIN BARS RECIPE

★★★★★

 

5 from 1 reviews

Pumpkin Bars Recipe {Paleo, Gluten-Free, Clean Eating, Dairy-Free} – I’m sick of not eating what everyone else is having, so I’m going to make these and share with everyone.

• Author: My Natural Family
 
• Prep Time: 25 minutes
• Cook Time: 180 minutes
 
• Total Time: 205 minutes
• Yield: 12
 
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

FOR THE CRUST:

• 1 heaping cup Pecans
• ¼ cup Almond Flour
• ¼ cup Shredded Coconut (I use the finely shredded unsweetened variety by Bob’s Red Mill…not the sweetened shredded coconut)
• 8 Dates (should be soft)
• ¼ tsp Ground Ginger
• ½ tsp Ground Cinnamon
• 1 tsp Molasses
• 2 Tbl Coconut Oil

FOR THE FILLING:

• 1 ½ cup Pumpkin Puree (some pumpkin purees are more watery than others- use one with as little water as possible the firmer the better)
• 12 Dates
• ½ cup Coconut Oil
• ½ cup Coconut Milk (canned)
• 1 ½ tsp Vanilla
• 1 ½ Tbl Honey
• ¼ tsp Allspice
• 1 tsp Pumpkin Pie Spice

FOR THE WHIPPED CREAM TOPPING:

• 1 15 oz. can Coconut Milk (thick coconut cream on the top, only. Store remaining liquidy coconut milk the fridge for another use.)
• ½ Tbl Honey
• Ground Cinnamon (for dusting)

INSTRUCTIONS

FOR THE CRUST:

1. Line an 8×8 baking dish with tin foil or plastic wrap.
2. Add the pecans, almond flour, and shredded coconut to bowl of a food processor. Process until the pecans resemble small, coarse crumbs.
3. Add the dates, ginger, cinnamon, molasses, and coconut oil to the nut mixture and process until the dates are chopped fine enough to hold the crust together. Scoop the dough into the prepared pan and press evenly over the bottom.

FOR THE FILLING:

1. Add all ingredients to a high speed blender or food processor. Blend together until very smooth. This shouldn’t be too hard in a high speed blender(I use a vitamix), but you may need to puree for a bit longer in a regular food processor. The mixture should have no lumps and be a smooth, fluffy consistency.
2. Spoon the mixture over the crust and smooth the top. Cover and refrigerate for 3-4 hours, or overnight.
3. Once chilled, you should be able to lift the bars(carefully out of the pan by lifting them by the tin foil or plastic wrap and sliding onto the counter.
4. Cut into bars. Top each bar with a dollop of coconut cream topping and a dash of cinnamon.

FOR THE WHIPPED CREAM TOPPING:

1. Place the coconut cream and the honey in a mixing bowl. Beat together with an electric mixer until combined.
2. Spoon a dollop of cream over each pumpkin bar. Dust each bar with a dash of cinnamon. Serve chilled.

Creamy Sun-dried Tomato Chicken Recipe

This chicken recipe is for a creamy, Clean Eating chicken with sun-dried tomatoes and the chicken is tender and falls off the bones. This recipe is Paleo, gluten free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
This is one of my personal favorite chicken recipes. The sun-dried tomatoes add a lot of flavor and the chicken turns out so juicy and tender. It is a versatile dish that can be made for gathering or just for one or a couple of people. It’s actually pretty impressive for company

I haven't always been a fan of sun dried tomatoes but figured I give this a try because the tomatoes would cook for a while in the crockpot.  To my surprise, I loved it!

We served it over some roasted acorn squash and the boys had it over mashed potatoes. It was AMAZING!


Recipe

Modified from Author: My Natural Family

Recipe type: Clean Eating

Serves: 6

Ingredients

• ¼ C. Unmodified Potato Starch or Tapioca Starch 
• 1 T. Coarse Real Salt
• 1 t. Freshly Ground Pepper
• 8 Chicken thighs, bone-in, skin removed
  
• 3 T. Olive Oil, divided
• 1 Yellow Onion, Sliced thinly
• ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Add the chicken and all the liquid to a crock pot and cool on low for 5 hours.
7. Remove from the crock pot and top with shredded basil just before serving.