Wednesday night, while Meghan was making her Balsamic Infused Brussels Sprouts, I got to work on a couple recipes of my own. Well, actually neither of them are my own.
First up, I decided to try out a Kale Salad with Strawberries and Celery by Amy over at Foods For The Soul. I had some celery that was on the verge of death, so I thought this would be the perfect way to use it before it turned into a science experiment in my fridge. I substituted goat cheese for the feta, and added just a drizzle of olive oil.
This salad was both healthy and taste-y 🙂 Although, if you only sort of like kale, this is not the salad for you. Or I would suggest using a 50/50 blend of kale and spinach, just so the kale is not so overpowering. The strawberry/celery combination was a very interesting taste – I had never tried the two together. Interesting, but not bad!
I’m really weird about celery. I love it in its stalk form, but for whatever reason, when it’s cut up into small pieces it kinda creeps me out and seems to have a different taste all together. Jeez, I’m strange – the doctors are still trying to figure out what’s wrong with me…I also don’t enjoy cooked celery. Now, that’s really growdy.
After I finished Amy’s nutrient-rich salad, I moved on to another exciting new recipe that was just a teensy weensy bit unhealthier. These Crispy Curried Sweet Potato Coins are fried in coconut oil. So, like I said, just a teensy weensy bit unhealthier.
I found the recipe for these little treats in Practical Paleo (which my wonderful man dude got for me – he’s so sweet!), which is an in-depth and practical (as the name states) guide to Paleo eating that includes everything from food allergies to shopping guides to meal plans to 100+ recipes! If you eat Paleo, or are interested in it, I REALLY recommend this book. Even if you don’t eat Paleo, but just want to know more about how different foods affect your body, this is a great resource.
Anyway, back to the gluttony that was about to ensue…
2 sweet potatoes, peeled
1-2 eggs (depending on the size of your potatoes)
1/2 cup almond flour or sifted coconut flour (I used almond flour)
2 tbsp curry spice blend (1 tbsp-curry powder, 1 tbsp-paprika, 1 tbsp-onion powder, 1 tbsp-salt, and 1/2 tbsp-cinnamon = 4.5 tbsp)
1/4 cup or more of bacon fat or coconut oil (I used coconut oil)
- Cut your sweet potatoes into 1/4 inch thick slices and set aside on a baking sheet
- Combine almond flour and curry spice blend; whisk egg into a separate bowl
- Dip each coin into the egg first then the almond flour/spice blend and set back on baking sheet
- Put a skillet on medium heat, melt coconut oil, and place breaded coins into the skillet. Cook for 2 minutes on each side (or until golden brown).
- Remove coins from skillet and replace with more.
These were literally amazing. Yes, literally. They really did affect me with great wonder. And Meghan and I made sure that they were gone in a matter of minutes. So good.
I probably only made one sweet potato like this and baked the rest with just the egg and almond flour/spice combination. These are definitely a Paleo delicacy. I will not be making them often. But they’re so gooooood. Wahhhh, I want more!!!! Seriously, I’m not making them again for at least 2 weeks.
As per Meghan, these would be a great appetizer or snack to bring to a party.
Homework: make these, find a way to keep them fresh, and send them to me immediately.