Poe-tay-toe Sal-ahd!

deliiiiiicious, my preeeeecious…

  • 1.5 lbs new round red potatoes
  • 1 c. light mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs white wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 c. sweet relish
  • 1/3 c. sliced green onion
  • 3 hard-boiled eggs, coarsely chopped
  • 1 avocado, seeded, peeled, and chopped
  • 3-4 slices bacon, crisp-cooked and crumbled

Scrub potatoes thoroughly, and cut into bite-size pieces.  In large saucepan, place potatoes and enough lightly salted water to cover them.  Bring to boiling, then reduce heat and simmer, covered, for 8-10 minutes, or until just tender; drain.

Meanwhile, boil eggs, cook bacon, and prepare avocado.  Chop eggs into 8 pieces (once lengthwise, 4 times across).  Cut avocado into similarly-sized pieces.  Crumble bacon.

In large bowl, stir together mayonnaise, mustard, vinegar, sugar, pepper, and salt.  Stir in pickle relish, then green onion.  Add the potatoes, then gently add eggs, avocados, and bacon.

Toss lightly to coat all ingredients with sauce.  Cover and chill 2-24 hours, then serve.



(You can boil ’em, mash ’em, stick ’em in a stew, OR make them into a salad! 😀 )


Nutty Broccoli

  • 1 lb broccoli, trimmed and cut into 2″ pieces
  • 2 Tbs butter
  • 1/2 tsp zested (or finely shredded) orange peel
  • 2 Tbs fresh orange juice
  • 1/4 tsp salt
  • 3 Tbs pine nuts or chopped pecans, toasted
  • orange wedges (optional)
  • egg (optional)

If desired, cut broccoli stem pieces lengthwise in half.

Place vegetable steamer basket in a 3-qt saucepan.  Add water to just-below-the-bottom-of-the-basket height.  Bring water to boiling.  Add broccoli to steamer basket; cover and reduce heat.

Steam 8-10 minutes or until broccoli stalks are tender.  Transfer broccoli to a serving dish.

Meanwhile, in 8″ skillet, dry roast nuts, stirring frequently, until lightly browned.  Add butter and heat until melted.  Then stir in shredded orange peel; cook and stir 1-2 minutes.  Carefully add orange juice and cook for 10 seconds.  Remove from heat; stir in desired salt.  Pour over broccoli; stir well to lightly coat broccoli in butter.

Serve with orange wedges.  I often also fry up an egg in the butter-orange skillet and call it a complete breakfast. 😀

This makes multiple servings of broccoli, though, obviously.  An entire pound, jeez, I shouldn’t have to specify this. But some of that broccoli becomes breakfast for that morning, that’s all I’m trying to say here.  Maybe I’m over-thinking this.

Chocolate Almond Angel Food Cake

OMG this is fantastic…”chocolate” “almond” and “angel food” are all things I like separately…so this is amazing!

  • 3/4 c. flour (3 and 1/8 oz)
  • 1/3 c. cocoa (3/4 oz)
  • 1.5 c. sugar (10.5 oz)
  • 12 large egg whites
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1.5 tsp cream of tartar

Preheat oven to 325 F.

In medium-sized bowl, whisk together flour, cocoa, and 3/4 c. sugar; set aside.

In bowl of stand mixer, beat egg whites until frothy.  Add salt, vanilla, almond extract, and cream of tartar.  Continue beating until whites form stiff, glossy peaks.

Add remaining sugar, 1/4 cup at a time.  Fold in the dry ingredients, also 1/4 cup at a time.  A wire whisk is best to not deflate the egg whites.

Scoop batter into ungreased tube pan.  Bake 40-45 minutes.  Remove cake from oven.  If your tube pan has legs, invert cake onto those and cool for an hour and a half.  If your tube pan does not have legs, invert it over a bottle to cool.

Once cake is THOROUGHLY cooled, loosen the edges with a knife, including around the center tube. Turn cake back over and shake gently onto serving plate.

To serve cake, take two forks and pry pieces apart (cutting downwards with a knife just squishes the cake).

Source: King Arthur Flour http://www.kingarthurflour.com/recipes/chocolate-almond-angel-food-cake-recipe

Paleo Pun’kin Pie

Crustless Pumpkin Custard Pie Cup Amazingness a;sldkfj;aiowefjaoiwef !!!!!!!!

  • 1 & 1/4 c. coconut milk (unsweetened)
  • 4 eggs
  • 1/2 c. “grade B” maple syrup
  • 3/4 c. canned pumpkin puree (one ingredient only)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract (ha, like I ever use that little – just splash that shit right on in there)
  • 1/4 tsp salt
  • 1/2 c. toasted coconut flakes (OMG, Trader Joe’s makes these slightly sweetened coconut chip things that are AWESOME, or get raw flakes and bake them in a single layer at 300 F for 3-5 minutes until golden brown)
  • ramekins or other small things to bake in!!!

Preheat oven to 325 F, and boil a full kettle of water (more accurately, start heating it so it will be boiling by the time you need it).

Get two 9″x13″ glass baking dishes and lay a small towel on the bottom of each one (the towel stops the ramekins from slipping).

Heat the coconut milk in a small saucepan over low heat until steaming but not boiling.

Crack the eggs into a large bowl and add the maple syrup; whisk well.

SLOWLY add warmed coconut milk to egg/syrup mixture; whisk continually.

Add pumpkin, spices, vanilla, and salt; mix well.

Put the ramekins in the towel-lined glass dishes.  Pour the boiling water (hopefully it’s boiled by now) AROUND the ramekins (not IN, you doofus) until the water reaches halfway up the ramekins.  Yes the towel will be soaked with water; that’s the point.

Ladle the pumpkin mixture into the ramekins, and carefully transfer the glass dish to the oven.

Bake the custard cups for about 30 minutes, or until a knife inserted into the middle comes out clean.

Cool the ramekins of custard on a wire rack until they’re room temperature (about 1 hour), then top with toasted coconut.

Can be eaten warm or cooled. If refrigerating, refrain from adding coconut until ready to serve.

Original recipe altered not-even-a-little-bit from nomnompaleo.com! GO SEE HER PICTURES FOR ASSISTANCE!

Zucchini – Sweet Potato Frittata

Fritattas are easy and fun and simple and good for leftovers.  I’m linking other versions of the all-purpose “fritatta” at the bottom, but this recipe is my own version. 🙂

  • sweet potatoes (3 small or 2 large)
  • zucchini (3 regular-sized)
  • onion (1 or 2)
  • shallots (2 or 3)
  • eggs (around 6)
  • milk (cow or coconut or almond or none at all if you don’t want any)
  • minced garlic (as much as you feel like)
  • rosemary (a big shake)
  • basil (a small shake)
  • salt & pepper (a bit)
  • coconut oil (some)
  • optional!! – meat (Italian spiced sausage is nice, or leftover whatever)
  • skillet and large glass baking pan (because I don’t have a cast-iron pan that works for stovetop and oven baking)

Preheat oven to 350 F.

(If cooking meat, then cook it now in a large skillet.)

Thin-slice zucchini and sweet potatoes on mandolin or other chopper (or do it as thinly as you can with a regular knife). Cut thin slices in half to make thin semi-circles.

Chop onion into medium-sized pieces; cut shallots into small chunks.  Chop garlic as small as possible.

In large skillet, heat coconut oil (or, if you cooked meat, re-use that skillet and grease).  Add onions, shallots, garlic, and sweet potato slices.  Let sit long enough to start to brown/caramelize, then stir/flip to allow other pieces to brown/caramelize.  Continue until most onions are browned and most sweet potatoes have turned from orange to a lighter orange-yellow.

In large glass baking dish, layer sweet potato / onion / shallot / garlic mixture, then zucchini layer, (and meat if you want) and repeat until all veggies (and meat) are used.

In medium bowl, scramble eggs with a splash of milk (optionally).  Add salt, pepper, rosemary, and basil to taste (and/or other available herbs — if you used flavored meat like Italian sausage or something, reduce quantity of herbs).  Pour eggs over vegetables in glass pan.  Tips of veggies should stick above the egg-line, but the veggies should be mostly submerged.  Add another egg if necessary, and stir it into the glass dish.

Place in preheated oven and bake 15-17 minutes, then crank the heat up and bake another 2 minutes.  Remove from heat, and serve! 😀

This recipe can be modified all over the place – replace the veggies and meats with other things you have available.  Or use this recipe to utilize leftovers from other meals.  It’s all good.

Here are some other people’s frittata recipes:




Spinach & Ham Egg-Pancakes

  • 4 eggs
  • 1/4 c. coconut flour
  • 1/2 tsp baking soda
  • spinach (1 c. fresh or 1/3 c. frozen, thawed, and squeezed dry)
  • 2/3 c. precooked meat (deli meat, crumbled bacon, leftovers from something else…)
  • 1/2 tsp apple cider vinegar
  • ghee or coconut oil for frying
  • HERBS (pick some)
    • shallots, chives, salt, pepper, basil, tarragon, bay leaf?

Whisk eggs, herbs, and salt and pepper.  Then stir in coconut flour and baking soda.

Add spinach, ham, and apple cider vinegar. Mix well.

Heat ghee / coconut oil in skillet over medium heat.

Spoon (approx 3 Tbs per pancake) into hot pan and flatten to 1/2″ thick.

Cook approx. 2 minutes, then flip.  Cook 1-2 minutes more. Place on wire rack to cool.

Another recipe modified from nomnompaleo.com! (Again, she has pretty pictures! 🙂 )

Banana Egg “Pancakes”

  • 1 banana
  • 2 eggs
  • cooking spray / butter / whatever

Spray/grease pan, begin preheating to whatever heat you cook pancakes at.

Mush banana as much as possible with fork on the inside of a medium bowl.

Mush banana some more.

Add 2 eggs, scramble with banana.

Pour mixture into pan and cook like pancakes.

It makes these easily eatable, transportable slightly-sweet egg wrap thingies.  Fantástico!

I know I got this recipe from somewhere (it’s not my own brain-child) but it was so simple I just remembered the recipe, and didn’t bookmark the website.  So I can’t provide a link to the source of this one, sorry.  I think it’s simple enough they probably won’t be angry I copied their recipe, though, right?