Sweet Potato Hash

This one is currently in the oven so I can’t exactly vouch for the flavor, yet, but it smells amazing.  Besides, it is sweet potatoes, sausage & eggs… what could there be to not like?!


  • 1 large onion, sliced
  • 3 tbsp olive oil, divided
  • 1/2 tbsp ghee
  • 2 Italian sausages
  • 2 sweet potatoes
  • 3 tbsp fresh rosemary
  • Salt and pepper, to taste
  • 3 eggs


  1. Preheat oven to 425°F.  Line a baking sheet with parchment paper.
  2. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat.  Add onions and sprinkle with salt; reduce heat to low.  Continue to cook on low for 30-40 minutes, until dark brown and caramelized.
  3. While onions are cooking, peel sweet potatoes and cut into bite-sized pieces.  Place in large bowl with the remaining two tablespoons of olive oil and rosemary; mix thoroughly, coating potatoes well.
  4. In a separate skillet, cook the sausage until browned.  (Note: the original recipe calls for the sausages to be diced prior to cooking.  You may find it easier to cook the sausage first as the natural casings are often cumbersome to cut through.)  Add the cooked onions and sausage to the potatoes and toss, coating well.  Add salt and pepper as desired.
  5. Spread out mixture evenly on prepared baking sheet.  Roast for 30-35 minutes until the potatoes are soft and browned.
    ***Either refrigerate overnight if making night before or continue to next step if serving immediately***
  6. Place the cooked sweet potato hash in an iron skillet and make three small wells.  Crack eggs in the wells and season lightly with salt and pepper.  Bake for 15-18 minutes at 425°F, until eggs are set.

Makes approximately 4 servings.

This recipe originated from paleogrubs.com and can be found here.


Diet Coke and Your Brain

I am as guilty as anyone as chugging diet coke.  This is probably the one thing that I am most hesitant to give up.  However, it is articles like this that light a fire under me to push the glass away and reach for some water…

Paleo Shepherd’s Pie

Growing up, I can always remember my mom making Shepherd’s Pie.  There was just something about the creamy mashed potatoes and the slightly burnt cheese that made it so delicious.  Unfortunately, the two things that made the dish so amazing are two of the major no-no’s of the Paleo Diet.  Luckily, thanks to PaleoGrubs, I found an easily adaptable recipe for an awesome rendition of my youthful favorite.

I also want to note that this is the first Paleo recipe that I made and I was extremely hesitant as to the outcome but I was pleasantly surprised!

  • 1 large head cauliflower, cut into florets
  • 2 tbsp ghee, melted
  • 1 tsp spicy Paleo mustard
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, to garnish
  • 1 tbsp coconut oil
  • 1/2 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 lb. ground turkey
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • 1 tsp dry mustard
  • 1/4 tsp cinnamon
  • 1/8 tsp ground clove
  • Salt and freshly ground black pepper, to taste
  1. Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
  2. Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
  3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
  4. Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  5. Distribute the meat mixture in a small casserole dish and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.

Makes approximately 4 servings.

This recipe originated from paleogrubs.com and can be found here.