Friday, February 3, 2012

Kale and Sweet Potato

Enjoying Healthy Foods is now a dot (.) com blog!!! Please go and follow the new page as I will not be updating this site anymore. 

Here is one last recipe for the blogspot blog!!! Then go to

Sometimes meals are simple with simple ingredients! This is one of those meals. 

The Ingredients:
2 sweet potatoes, peeled and cubed
about 2 cups Kale, chopped
1 TBSP coconut oil
salt and pepper

The Directions:
Peel and cube sweet potatoes. Place in a glass dish lined with foil.  Melt Coconut Oil and pour over sweet potatoes. Add Salt and Pepper. Bake at 375 for 25 minutes. Take out and set aside. In a frying pan, add 1 TBSP coconut oil and melt. Add Kale and saute. After 5 minutes or once the Kale is wilted add the sweet potatoes. Allow sweet potatoes get some color (burnt on some of the edges).

We served this with ground beef. Simple again!
Browned ground beef and seasoned with Lemon Pepper and Garlic Powder. That is it!


Wednesday, February 1, 2012

Paleo Granola MIx

I am a new (once again) mom, as you know! I am a nursing mom who needs calories, proteins and snacks to help keep milk production up! I love trail mix or granola because it is a quick grab! 

Here is a delicious snack or cereal... perfect for on the go!!! I am going to play with it a little more next time I make it. Might add some dates or dried fruits. 

and I will not over cook it!!! Yes, I over cooked this batch because baby needed me! :) It almost was a FLOP! :) 

The Ingredients:Dry
1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract

The Directions:

  1. Preheat oven to 250 degrees.
  2. Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
  3. In a medium bowl, add wet ingredients and whisk together until well combined.
  4. Mix the wet ingredients thoroughly into the dry ingredients. 
  5. Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
  6. Press mixture down with your hands or the back of a large spoon.
  7. Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
  8. Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans. 
  9. To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.
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