Jicama is a root veggie and is the perfect Paleo substitute for French fries. Jicama is also low in calories and high in nutrients.
1 large jicama
1 tablespoon olive oil
Sea salt and freshly ground black pepper to taste
Preheat oven to 400 degrees.
Peel jicama with a potato peeler.
Remove the top and bottom from the jicama and cut into French fry shapes, not too thick and not too thin.
Evenly distribute fries onto a cookie sheet, being careful not to overlap.
Sprinkle with olive oil.
Sprinkle with the seasonings.
Bake for about 20 minutes, or until desired doneness.
Money Saving Tip:
Don’t throw bones away! Left-
over bones (such as a whole chicken
carcass) are great to use in slow cooker
broth. You can reuse the bones for at
least two batches of broth.
2 pounds beef or chicken bones
2 or 3 celery stalks, chopped
2 or 3 carrots, chopped
1 onion, chopped
5 garlic cloves, minced
2 tablespoons distilled white vinegar
1 teaspoon salt
1 teaspoon freshly ground
1 bay leaf
Combine all the ingredients in the
slow cooker. Add enough water to cover all the
ingredients. Cover and cook on low for 8 to
10 hours. Strain the broth into a container,
let cool, cover, and refrigerate. If there’s a layer of fat on top of the
broth the next morning, remove as
much of it as possible and discard.
Store the broth in the refrigerator for
up to 2 weeks or in the freezer for up
to 2 months.
This sounds like an odd combination, but somehow it just works. The leftovers can be frozen, but usually this dish is devoured in one night at our house. It has very little prep time so it’s perfect a busy school night. Just add a couple of steamed veggies as side dishes and you can have dinner on the table in minutes.
1 Whole Chicken
30-40 Cloves Of Garlic – peeled
1 Whole Lemon
1 White Onion – sliced
1/8 of a teaspoon each of marjoram, thyme, rosemary, savory, sage, oregano, basil or your favorite Italian seasoning blend
Line the bottom of your slow cooker with onions and garlic
Wash the chicken under cold water and pat dry
Put the chicken over the onions and garlic
Squeeze lemon juice all over the chicken
Season the inside and outside of your bird with plenty of salt, pepper and the Italian seasoning blend
Put lemon halves inside the chicken
Cover and cook on low for 6 hours, checking on it every couple of hours
Place the chicken on a plate and shred the meat away off the bone. Add meat to the broth, the garlic and onions
These delicious pancakes are more dense than normal because they use almond meal instead of flour, so they’re quite filling. Plus they are perfect for a Paleo or gluten free diet.
Makes about 10 pancakes
1 ½ cups almond meal
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup applesauce or other fruit puree
¼ teaspoon baking powder
¼ cup coconut milk, or more as needed
1 teaspoon olive oil, for frying
1 cup strawberries, for topping
Mix the almond meal, eggs, vanilla extract, cinnamon, baking powder and coconut milk.
Spread the olive oil over a griddle at medium-high heat.
Spoon the batter onto the griddle and fry until bubbles form and the pancake’s edges are dry.
Flip the pancakes and cook until they’re golden browned.
Repeat with the rest of the batter.
Puree the strawberries in a food processor or blender and top the pancakes with the pureed strawberries.