Bacon-Wrapped Sweet Potato Fries

I saw a picture of bacon-wrapped fries a few weeks back while browsing instagram, and I practically drooled all over my phone. I have been planning on making them ever since, and I finally had a weekend to myself with lots of time to cook! I made 2 variations – a sweeter fry and a spicy appetizer version. Recipes are below – try both and let me know what your favorite is!

Bacon Wrapped Sweet Potato Fries Final

Bacon-Wrapped Sweet Potato Fries

  • 1 medium-large sweet potato (can be a white flesh sweet potato if you don’t want such a sweet fry)
  • 1/2 package of bacon (thinner cut)
  • bacon fat/olive oil/coconut oil
  • cinnamon
  • salt
  • pepper
  • vanilla extract (about 1-2 tsp)

Bacon Wrapped Sweet Potato Fries Prep

Pre-heat oven to 425 F. Wash your sweet potato and cut the ends off. Cut potato in half, then cut into long, skinny pieces (almost like shoe-string fries). Place fries in a bowl and toss with bacon fat or oil of choice until all fries are coated. Add the vanilla extract, cinnamon, salt, and pepper and mix until all fries are covered. Set aside. Take 1 piece of bacon and cut in half. Take the half pieces and slice long-ways into thirds. Repeat for the rest of the bacon, or slice as many pieces as you have fries (I ended up having around 30-40 fries). Take a fry and wrap a piece of bacon around it, placing it on a foil-wrapped pan. Repeat until all fries are wrapped. Place fries in oven for 20-25 minutes – for the last few minutes, put the oven on broil to crisp the bacon up a bit. Serve immediately with a side of ketchup!

Spicy Bacon-Wrapped Sweet Potato Appetizers with South African Smoke Seasoning

  • 1 medium-large sweet potato (can be a white flesh sweet potato if you don’t want such a sweet fry)
  • 1/2 package of bacon (thinner cut)
  • bacon fat/olive oil/coconut oil
  • salt
  • pepper
  • hot sauce (I used franks red hot)
  • Trader Joes South African Smoke Seasoning
  • optional: paprika or cayenne pepper

Pre-heat oven to 425 F. Wash your sweet potato and cut the ends off. Cut potato in half, then cut each half into another half. Cut pieces into square or rectangles, making sure all are the same size and thickness. Place potatoes in a bowl and toss with bacon fat or oil of choice until all pieces are coated. Add the hot sauce, south african smoke seasoning, salt, and pepper (I just eyeballed the amount) and mix until all fries are covered. Set aside. Take 1 piece of bacon and cut in half. Take the half pieces and slice long-ways into thirds. Repeat for the rest of the bacon, or slice as many pieces as you have potatoes (I ended up having around 40+ pieces). Take a potato and wrap a piece of bacon around it, placing it on a foil-wrapped pan. Repeat until all fries are wrapped. Place potatoes in oven for 20-25 minutes – for the last few minutes, put the oven on broil to crisp the bacon up a bit. Remove from oven and let cool. If serving at a party, place toothpicks in each piece before plating.

Bacon Wrapped Sweet Potato Fries

No-Bake Peanut Butter & Banana Energy Bites

This past week, I stayed at my cousins house down in Florida. She made these awesome no-bake bites, and I had to make them!! The original base recipe is from smashedpeasandcarrots.com – click here if you are not a fan of banana/peanut butter combo and like coconut!!

IMG_0495.JPG

Ingredients

➰ 1 cup of oatmeal (I used a peanut-butter & banana mix from myoatmeal)

➰ 1/3 cup peanut butter (or any nut butter)

➰ 1 tsp vanilla extract

➰ 1/3 cup hemp hearts

➰ honey/maple syrup/sweetener to taste

➰ optional add-ins/flavors: chocolate chips, cocoa, pumpkin spice, banana (dried or regular smashed), dried fruit, chia seeds, pb2, chia seeds, granola, raisins

{The original recipe calls for 1 cup coconut flakes & 1/2 cup ground flax seeds. I don’t like either, so I omitted and just added in hemp hearts, chia seeds and extra oatmeal.}

Mix all ingredients together and roll into balls. Place in fridge until firm – about 15-30 mins. Serve on game day or grab as a snack when you are hungry!

Chocolate Peanut Butter Banana & Kale Smoothie

I decided I haven’t been eating enough green things lately. I find it very hard to choke down dark leafy veggies like kale & spinach, so smoothies are the easiest way to get my veggies in… not just because smoothies are good, but because it hides the taste of the stuff that is good for you. Which a lot of people do not enjoy. I just gave you a reason to eat healthy foods, you are welcome.

Smoothie

Elvis (Chocolate Peanut Butter Banana) & Kale Smoothie

Ingredients:

  • 2 loosely packed cups of organic kale/baby kale
  • 2 cup of almond milk
  • 2 Tbsp cacao powder
  • 1-2 Tbsp nut butter of your choice
  • 1 frozen banana
  • pinch of salt
  • stevia/honey/sweetener to taste (optional)
  • optional: added vitamins (I added a few trace mineral drops & powdered buffered vitamin C)

Instructions:

Blend all in your blender until smooth. Add a few ice cubes if you want a thicker smoothie. Enjoy!

Paleo Pineapple Whip with Chia Seeds

Day 6 after surgery, and I am already getting stir crazy. I also had a lot of leftover pineapple that i needed to eat before it went bad, so i decided to create something instead of laying on my butt all day. (I stocked up on pineapple because I heard it was great for inflammation) I tried to be all fancy and download a plug-in recipe app thingie for my website, but I guess I am not tech-savvy enough to understand it. So… my recipe is below. Sorry it is not all fancy and easy to read, but it’s definitely worth making!

Pineapple Whip with Chia Seeds

Paleo Pineapple Whip with Chia Seeds

  • 2 cups of frozen pineapple (I had leftover fresh chunks that I froze)
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • 1 tablespoon of soaked chia seeds (soak in 1/3 cup of water overnight)
  • optional: stevia/honey to taste
  • optional: 1/3 cup canned coconut milk for a coconutty taste/creamier texture

Instructions:

  1. Throw all ingredients into a blender and blend until smooth.

Pineapple Whip    Pineapple Whip w Chia Seeds

Paleo “Elvis” EggNog Popsicles

Finally getting around to posting some of my older recipes! This is a little late, but perfect for the holidays. Or a summer treat! These can also be made with an Adult twist – with Pinnacle Whipped Vodka – if you wanna mix it up a bit.

Paleo Popsicles

Ingredients  Pour

photo 4    photo 2 (2)photo 3    photo 1 (2)

Paleo “Elvis” Egnogg Popsicles

Ingredients:

  • 3 frozen bananas
  • 1/2 cup CalifiaFarms Holiday Nog (Can use regular almond milk if you are not into eggnog)
  • 1/2 tsp vanilla extract (or 1 vanilla bean, insides scraped)
  • 1/2 tsp salt
  • 1/3 cup nut butter (I used almond, but @sunbutter will have more of a peanut-butter taste)
  • Salted dark chocolate for drizzling (@TheoChocolate) OR @EnjoyLifeFoods mini chocolate chips
  • Optional: coconut butter for a coconutty-taste
  • OPTIONAL: 1/3 cup liquor of choice (vanilla or whipped vodka, cream liquor or rum)

Instructions:

  1. Throw all ingredients except for chocolate in a blender until smooth
  2. If using mini chocolate chips, put 1 Tbsp into the bottom of each Popsicle mold
  3. Pour mix into Popsicle molds and freeze for 3-5 hours, or until set
  4. Once Popsicles are set, run under warm water to loosen them out of the mold
  5. If drizzling the chocolate over your Popsicles, melt the chocolate over a double broiler and drizzle over Popsicles. The chocolate will harden once it hits them

**I know the Califia Farms almond milk eggnog isn’t COMPLETELY paleo, so if you want to make your own at home, edibleharmony.com and angiessuburbanoasis.blogspot.com both have amazingly easy recipes on their site. Happy (Belated) Holidays! ENJOY!!

Homemade Vanilla Bean Almond Milk

Good morning!

I have been wanting to make homemade almond milk for FOREVER! Unfortunately, I never invested in a nut milk bag, and I thought it would be too time consuming. Now that I have one…well, it does take a few days to make… but it’s pretty easy. But messy. Regardless, I would make this again. And again. Because it is delicious, and creamy, and vanilla-ey… and almost tastes like liquid ice cream. I think next time I am going to experiment with a few different flavors and sweeteners… maybe try a chocolate almond milk??

Homemade Vanilla Bean Almond Milk

VBIngredients

Pouring Almond milk into bag      NMB2

NMB3      LAM

VB1       FAM1

Ingredients:

  • 1 cup of almonds (I bought mine from the whole foods bulk section)
  • 2-4 cups water
  • 1/2 vanilla bean pod (or 1 tsp vanilla extract) – I bought my vanilla bean pods from whole foods
  • 1/2 tsp salt
  • optional: sweetener to taste (honey, date paste, stevia, maple syrup)

Directions:

  1. Soak almonds in water for 1-2 days
  2. After almonds have been soaking, drain and rinse
  3. add almonds to blender with 2-4 cups of water (2 cups =more creamier, 4 cups=thinner, but more yield)
  4. blend almonds & water for 2-3 minutes
  5. place nut bag over top a bowl and pour almond mixture into it
  6. squeeze. and SQUEEZE that bag until there is no more liquid in it. You should only have leftover almond pulp (which you can make almond meal/flour – see hot-to here)
  7. Pour liquid into a jar/container (I used a tall mason jar)
  8. split vanilla bean & scrape out insides – add to almond milk (or just add vanilla extract)
  9. add in sweetener, if you would like (I used stevia) – make sure to add a little bit at a time & taste test
  10. shake all ingredients up and enjoy! Lasts for about a week in the fridge.
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