We’re excited to welcome our first guest blogger to CaveGirlSkinCare.com! Heather Seikel is a Registered Nurse (RN), a fitness enthusiast and thrives on a Paleo lifestyle. Heather has kindly shared a few tasty-looking, Paleo friendly recipes with us!
My husband is the inspiration behind the recipe for Baked Sweet Potato Fries. He is not a sweet potato fan, so finding the perfect seasoning to accentuate not only the color of the sweet potato but also it’s mild flavor was a task he knowingly knew I could handle. To make the flavor experience complete, we both agreed that pairing the fries with Steve’s PaleoGoods Ketchup would make for a perfect mouth full of flavor.
Baked Sweet Potato Fries
Set Oven to 350 F
1. Cut a large sweet potato into halves lengthwise, and then into thick fries. Keep in mind that the thicker the fries are cut, the longer it will take to bake to get your desired texture.
2. Season raw fry sections, making sure to thoroughly cover, with:
2 tablespoons of EVOO (extra virgin olive oil)
2 teaspoons coconut sugar or date sugar
1 teaspoon coarse salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon chili powder
3. Line a baking sheet with parchment paper and lay fries in flat, even rows to provide for ease of flipping halfway through baking. Place in oven and set timer for 25 minutes.
After 25 minutes take fries out of oven, using a spatula-turner, carefully flip in small sections until all of the fries have been flipped over.
Return the fries to the oven and set the timer for an additional 25 minutes or more, depending on thickness of fries and personal preference.
4. Once removed from the oven and cooled to desired temperature, enjoy fries dipped in your favorite sauce. Ours happens to be Steve’s PaleoGoods Ketchup!
The Domestic Man’s Cast Iron Skillet Grain and Gluten Free Pizza Crust is hands down my husband’s favorite homemade pizza crust and my favorite to make thus far. Pizza is one of our favorite “go-to” meals because of the sauce and topping versatility. Red sauce, chicken, Brussels sprout leaves, bacon, and feta were on-hand in our fridge, so on the pizza they went!
“Hard-boiled” baked eggs
These were invented for individuals like myself who suffer from the malady of not being able to hard-boil eggs the conventional way so that the shell peels off easily. The texture and taste are the same as if the eggs were boiled, and peeling off the shell is as quick and easy as advertised! These eggs are easy to peel and great for a super easy and on the go protein this week!
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