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Bacon Sweet Potato Hash

sweet potato hash

Vitamin- and Protein-Packed Bacon Sweet Potato Hash


  • 2 medium sweet potatoes, peeled and diced into 1/4″ pieces
  • 1 lb. of uncured bacon, chopped into bite-sized pieces
  • 1 bundle of kale or chard, stems removed and cut into 1/4″ strips
  • 4 eggs
  • 1 small onion, diced
  • 1 tsp. raw honey
  • dash of cinnamon
  • pinch of sea salt and black pepper

Yields a large skillet, enough for 4-5 hungry people.


Fry the bacon in a cast iron or covered skillet until it is nearly crisp but not browned, about 5-7 minutes. With a straining spoon or spatula, take the bacon pieces out of the pan and place them on a rack to drain. Empty the bacon grease from the skillet (save it for future paleo recipes if you want) but don’t wash the pan. Return the pan to medium heat.

Add the diced sweet potatoes and onions to the skillet and cover. Allow to cook, covered, until the onions have caramelized a bit and the sweet potatoes are fork-tender (about 5-7 minutes). Add the bacon and greens and cover the pan again for about three minutes.

Crack the eggs into a bowl and whisk them until they’re fully incorporated, then stir into the hot skillet with the hash. Reduce the temperature to low and stir continuously until the eggs are incorporated and done.

Finish by adding a very slight drizzle of honey, a dash of cinnamon, a pinch each of both salt and pepper. You can also add a pinch of chili powder or cayenne if you like heat. Stir to integrate the hash completely, then plate it and enjoy!

    Paleo Crab Cakes

    crab cakes


    1 Egg
    2 Tbsp Mayonnaise
    1 tsp Dijon Mustard
    1/2 tsp Worcestershire Sauce
    1/4 tsp Hot Sauce (i.e. Tabasco®)
    1/4 tsp Lemon Juice
    1 1/2 tsp Seafood Seasoning (i.e. Old Bay™)
    Ground Black Pepper to taste
    1 lb fresh lump Crabmeat
    1/4 Cup Almond Flour
    1 Tbsp finely Diced Red Pepper
    2 tsp sliced Green Onion
    1 Tbsp chopped fresh Parsley
    1/3 Cup Almond Flour


    Grease baking sheet.

    Whisk together in a bowl to blend completely the first eight ingredients.

    Set in a separate bowl the fresh crab meat. Gently mixing in everything with your hands, add the egg and mayonnaise mixture to the crab meat.

    Once combined, add the 1/4 cup almond flour, peppers, green onions, and parsley to mix in.

    Form six patties. In a separate and shallow bowl, set the 1/3 cup of almond flour inside. Completely cover all patties.

    Place on baking sheet and put into the refrigerator to set for approximately an hour.

    Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)

    Bake for 15-20 minutes or until golden brown.

      Crab Salad-Stuffed Eggs

      crab salad stuffed eggs


      12 hard-boiled eggs
      8 ounces crab meat
      Green onions, carrot and/or celery, chopped very fine
      Fresh dill and/or cilantro, cut very fine
      Salt and pepper to tasteFor the dressing:
      If non-dairy, mashed avocado
      If dairy is okay, Greek yogurt
      Coconut milk is okay if you like the taste. Use full fat milk or coconut cream.
      Dash lemon and/or lime juice. Stir well.A paleo “mayonnaise” can be made with nut oil or light olive oil, an egg and lemon juice. Don’t be afraid to experiment.
      Make dressing first and have well chilled. Slice eggs lengthwise. Carefully remove yolks. Set whites aside. Mash yolks in a bowl, slowly adding other ingredients. Stir in dressing a bit at a time until mixture holds together. It should be a firm paste and not gooey. Mix well and spoon into egg whites. Cover and keep cold until ready.Use eggs from pastured hens.
      Try tiny amounts of red pepper instead of black.
      Tiny amounts of powdered or finely crushed ginger or garlic.
      Use fresh herbs from your own garden whenever possible.

        Paleo Chilli

        paleo chilli


        2 lbs. of ground beef
        2 cups onion, chopped small
        ½ tsp. garlic
        2 tsps. Chili powder
        ¼ tsp. cumin
        1 tsp. salt
        1 tsp. pepper
        1 tbsp. smoked paprika
        4 cups diced or crushed tomatoes
        3 cups water
        3 beef boullion cubes
        30 oz. light red kidney beans, drained


        1. Saute ground beef and onion in a large stock pot until brown. Drain well.
        2. Add all spices, tomatoes, water, and boullion cubes. Mix well.
        3. Boil mixture over low heat. Keep covered and stir occasionally for one hour.
        4. Add beans and bring mixture back to a boil. Mix well.
        5. Remove from heat and serve.

        This recipe can be easily doubled or halved. This chili is also very easy to freeze.

          paleo chicken and mushroom soup


          Chicken mushroom soup is an old familiar favorite which is a meal in itself. It’s already paleo, with a couple of substitutions.

          2 to 4 chicken breasts and/or thighs, boneless
          8 to 12 oz. portobello mushrooms, sliced
          8 to 10 oz. diced carrot
          10 to 12 oz. diced onion
          2 cups organic chicken broth
          1 can full fat coconut milk
          1 tbsp. paprika
          1 tsp. each dill, ginger
          Dash cinnamon
          1 tsp. lemon juice
          Salt and pepper to taste
          Cilantro or parsley
          Instructions:Boil chicken or fry in butter or oil and dice. Saute onions and carrots 10 minutes, add mushrooms and saute another 10 minutes. Stir in chicken, broth, coconut milk, spices and seasonings. Cover and simmer on lowest setting for 30-45 minutes. Garnish with cilantro or parsley.

          Any vegetables you like can be diced and added to this delicious soup. Try including a blended avocado for a unique taste. Use a paleo-approved oil such as olive, coconut or avocado. Butter should be ghee or any natural grass-fed brand.

            Tuna Salad (with chilli)

            Tuna Salad (with chilli)


            2 lemons, juice only

            Drizzle of olive oil

            2 cans tuna, your choice of oil-packed or water-packed cans

            1 C olives, green or black, chopped

            2 green onions, chopped

            1 hot pepper, seeds removed if you do not like the extra heat, finely chopped

            1/2 tsp red chili flakes

            1 head butter lettuce or mixed greens

            1 avocado, sliced


            Combine the lemon juice, oil, tuna, olives, onions and chili flakes. Mix well. Serve the spicy tuna salad on a crisp lettuce leaf or a bed of mixed greens and top with avocado slices.

            This salad can be stored in the fridge for a day or two to maximize the flavors or served immediately. Do not add the avocado slices until serving as they will brown if left open to the air for too long.

              Fruit Gazpacho

              Fruit Gazpacho


              5 peeled kiwis

              1 tsp lime juice

              10 oz. thawed frozen raspberries

              2 tablespoons honey

              12 oz unsweetened lemon-lime sparkling water

              1 C roughly chopped cantaloupe

              4 kiwi slices, for garnish

              Combine the kiwi and lime juice in a food processor and puree. Set aside.

              Place raspberries and honey into a clean food processor and puree. Strain through a fine mesh sieve to discard seeds. Add in sparkling water, mix and set aside.

              Add the cantaloupe in the clean food processor and puree. Set aside.

              To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with raspberry puree and cantaloupe puree. Top with fruit slices.

              Serves 4