Garlic Dill Sweet Potato Wedges

Ingredients

• 3 sweet potatoes
• ¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon paprika
• 3-4 tablespoons fresh dill, minced

Instructions

1. Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
2. Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
3. Preheat over to 450 degrees.
4. Remove wedges from water and pat dry.
5. Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
6. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
7. Bake wedges for 30-35 minutes until cooked through and browned.
8. After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
9. NOW EAT THEM. Duh. They are delicious

Crockpot Ropa Vieja with Cuban Style Rice

Ingredients

For the ropa vieja

• 1.5-2lbs chuck roast
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 (6 oz) can tomato sauce
• 1 (14 oz) can diced tomatoes
• 3 tablespoons capers, drained
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 4 garlic cloves, peeled
• 1 bay leaf
• salt and pepper, to taste

For the Cuban rice

• 1 head of cauliflower, stem removed and roughly chopped
• 3 thick sliced of bacon, diced
• 1 (4 oz) can tomato sauce
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper, to taste

Bacon Chorizo Chipotle Smothered Meatloaf

• 1 pound ground beef
• 1 pound ground chorizo
• 2 medium carrots, chopped
• 1 cup chopped button mushrooms
• 2 cups baby spinach, chopped
• ¼ white onion, minced
• 2 garlic cloves, minced
• 1 cup almond flour
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon white pepper
• ½ pound bacon
• 2-3 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo
• chopped green onions, to garnish

Instructions

1. Preheat oven to 350 degrees
2. Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined.
3. Put all the mixture into a 9×5 baking dish. Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don’t turn up while they bake.
4. Place in oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more. Keep an eye on it to make sure it doesn’t burn.
5. Garnish with chipotle mayo and green onions

Coffee Cake Banana Bread

Serves: 6-8

Ingredients

• 3 brown bananas, mashed
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 3 eggs
• ½ cup almond butter (or other nut/seed butter)
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

For the toppings

• 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• ¼ cup pecans, crushed

Instructions

1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
4. Pour batter into baking dish. Place on a baking sheet.
5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
6. Place chunks of the toppings all around the top of the banana bread mixture.
7. Place in oven to bake for 50 minutes.
8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

Zuccinibröd

Ingredients

1. 1 1/2 cups almond flour
2. 3 tsp cinnamon
3. 1 tsp nutmeg
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 3 eggs
7. 1/4 cup honey, melted
8. 1 cup shredded zucchini
9. Coconut oil

Instructions

1. Preheat oven to 350 degrees
2. Lightly grease the muffin pans with coconut oil
3. Combine the almond flour, cinnamon, nutmeg, baking soda and salt in a medium bowl
4. Whisk the eggs and honey together in a small bowl
5. Add the wet ingredients to the dry ingredients and mix until well combined
6. Spoon the batter into the muffin tins
7. Bake for 15 minutes until the middle is set and a toothpick comes out clean