January 8th, 2015 by karen
This is an adaptation of Warm Mexican Sweet Potato Salad from Jane’s Healthy Kitchen. After making and loving the original recipe, I decided to try a strict Paleo variation that excluded the nightshades (original recipe uses bell peppers and cayenne and chile powders). As I haven’t figured out a way yet to get that exquisite cayenne kick from a pure Paleo palette, my version lacks the delectable fierceness of Jane’s, and I wouldn’t think any less of anyone who wanted to finish this off with a few good shakes of a searing sriracha.
- 2 medium sweet potatoes (about 1 to 1 1/2 lbs)
- 2 slices bacon
- 1 garlic clove, peeled and minced
- 1/2 cup red onion, loose dice
- 2 cups diced zucchini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1/2 cup chopped cilantro
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
Scrub potatoes and microwave until just done-on-the-firm side. (Ovens vary; mine took 6 minutes.) When done, cut into bite-sized chunks and toss into a large mixing bowl.
While potatoes are cooking, sauté bacon over medium heat until just crisp.
Remove bacon and toss garlic and onions into the pan with the hot bacon fat. Cook about a minute stirring to keep garlic from burning. Add zucchini, lower heat to medium low and continue to cook stirring occasionally until just-soft; about 5 minutes.
In the meantime, prepare dressing by collecting remaining ingredients in a jar and shaking well.
Chop the cooked bacon and add, along with the other sautéed ingredients, to bowl with potatoes. Pour in dressing and stir until everything is well combined.
December 29th, 2014 by Dana
7. The epic bridge run is more fun than you can ever have on New Years Day.
6. It’s a great way to start the new year
5. The views are incredible!
4. Many of your favoriate coaches will be there
3. You’ll be a part a long standing Cave tradition and history
2. It’s super easy to sign up, just follow this link: http://www.inthecave.com/events?eventid=158
AND the best reason is…………....we can’t do it with out you!
December 27th, 2014 by Dana
These treats were amazing! They are so delicious and moist, and they aren’t horrible for you. (But please don’t misinterpret them for a substitution for vegetables!) They are definitely a better option than some holiday cookies bought in the bread section of your local grocery store.
These in particular are among my favorite of the treats I’ve tried from her blog! Here’s how to make them:
Recipe: Ooey Gooey Chocolate Chip Pumpkin Bars
¾ cup pumpkin puree
½ cup butter or ghee or coconut oil, melted
1 egg, whisked
1 teaspoon vanilla extract
1 cup almond flour
¼ cup tapioca flour
1 cup coconut sugar
1 tablespoon pumpkin pie spice
½ cup dark chocolate chips (I used enjoy life mini chocolate chips)
Preheat oven to 350 degrees F.
Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
Mix all ingredient together in a large bowl until well combined.
Pour mixture into baking dish.
Bake for 30 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before cutting and serving.
December 25th, 2014 by Dana
From our families to yours, have safe and happy holiday.