I was going for something original. Something no one had had before.
Okay, let’s be honest, it was an accident. I was starving, had only a few things in the house and ran out of bread. But on the bright side, I did make something that I think I would actually go out and buy the ingredients for to make again. Made for an excellent pre-lunch snack (read: second breakfast) and is technically Paleo. What? Paleo and tastes good? Yup, no bread in this BLT.
Sweet Potato BLT
1/2 Pound of bacon
1 Medium sized tomato, diced
1 Sweet potato, peeled and diced
Salt and pepper, to taste
In a medium-sized skillet, cook bacon until crispy. Remove cooked pieces from pan and let cool on a paper towel (which will also soak up some excess bacon fat).
Remove most of the bacon fat and place skillet back on the stove. Add sweet potato and cook on medium heat until crispy. This can take 10-15 minutes. Stir occasionally.
Chop bacon and add to a bowl. Add sweet potato, diced tomato, and roughly chopped iceberg lettuce. Add salt and pepper. Toss and enjoy.
Ever since I first took the leap to trying Paleo and Whole 30 recipes, I wanted to try flourless banana pancakes. The problem is, I was worried that Andy wouldn’t like them. Well, I was sort of right. He loved the flavor, not too fond about the texture. But honestly, it’s not a regular pancake, so what did he expect?
However, with a side of fresh cut strawberries, I really do love these. And the banana makes them super filling for breakfast. They taste just like banana bread because of the cinnamon!
Paleo Banana Pancakes
1 1/2 ripe bananas
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp baking powder
Crack eggs into a bowl and whisk. Set aside.
In a separate bowl, lightly mash bananas with a potato masher.
Add egg, baking powder, vanilla, and cinnamon to the bananas. Stir well to combine. The mixture will look soupy, that’s ok.
Heat a medium sized skillet and add enough olive oil to just barely coat the bottom of the pan. Add about 2 tablespoons of batter to the pan and cook over medium heat and cook until the bottom is firm (about 3-4 minutes). Flip and cook other side for another 2 minutes.
Serve warm with sliced fresh fruit.
Lately, I have no time. It feels like Andy and I are non-stop running. We’re either doing photo shoots, running photo booths, heading to Crossfit, doing errands, or trying to get a quick load of laundry in. Even on my days off, I’m working. I’m not complaining as much as finally realizing that I need a few short cuts, especially in the kitchen.
Which is where this recipe came in. Andy had picked up a pork loin from the grocery store because it was cheap at only $1.99 a pound. I have never cooked a pork loin, so I was super confused and at first a little scared I was going to find myself in the kitchen for two hours prepping it. But a quick Pinterest search later and I realized it’s probably the best kept secret in the grocery store (as long as you eat pork).
All I needed was herbs, some olive oil, and tin foil. So I raided my spice rack and came up with this herb mix. It’s Andy and Ezra approved. Oh yeah, and Paleo.
Herb Crusted Pork Loin
1 1/2 pound pork loin
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1/2 tablespoon garlic powder
1 teaspoon dried rosemary
1/2 teaspoon ground sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon oregano
2 tablespoons olive oil
Preheat oven to 425 F. Combine spices in a small food processor to blend until combined, or use a kitchen knife to chop by hand so rosemary is broken into small pieces with other herbs. Place in a bowl.
Add olive oil to the herb mixture and mix to combine until it is a paste-like consistency. Place the pork loin on a baking sheet covered with foil. Rub the oil and herb mix over the entire surface of the pork. Place in oven and roast for 35-45 minutes or until the internal temperature reaches 145 degrees. (You can use a meat thermometer to verify, but most likely if the outside is brown and inside is white, it should be done. Allow the pork loin to rest for 10 minutes before slicing.
I don’t have patience for making grain-free, Paleo hamburger buns that require special flour. Too much time for something I’m afraid won’t taste good. Which is exactly how I ended up making this version of Whole 30 Hamburger Buns for Andy when he started the Whole 30 again.
The only way I could see it working was to make it with potatoes. So I used my Polish heritage to work up a potato pancake-inspired hamburger bun. I’m proud to say that every time I’ve made it since, Andy has raved about this recipe. The best thing is it’s super easy, only four ingredients, and holds well as a bun.
Whole 30 Hamburger Buns
Grain-free, easy to make replacements for bread buns.
2 large yellow potatoes,
1/4 small sweet onion, minced,
Pepper, to taste,
Cook potatoes in a microwave until soft, about 6-8 minutes. Split open potatoes and place inside a bowl. Throw away the skins. Add onions, salt, and pepper to bowl. Stir to combine. Using your hands, form four palm-sized patties.In a heated skillet with olive oil, place potato patties in oil. Cook for four minutes each side, or until golden brown and stable. Set aside to cool. Use as hamburger buns or as a base for protein.