Paleo Sweet Potato Apple Pie — no refined sugar, no flour! And delicious!

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

I love the blog Paleo on a Budget! Liz does a fabulous job with her fun and funny content, her recipes, and most especially her easy and budget-friendly paleo meal planning — Just seven meals a week, and then the other meals fall into place as leftovers or leftovers-recreated-as-tastebud-tantalizing-new-meals! Ya gotta love THAT!

Well, yesterday was colder, rainy, and dreary and I had a crazy yen to BAKE. So I made Liz’s Sweet Potato Apple Pie and it is not only scrump-dillyicious (thanks, Marc D., for reminding me of that word!), it was easy, and The Hub loved it, too.

Between the two of us, we ate half the pie (hey, it’s THIN, so I’m not feeling guilty about it). As you can see, it was extra tasty.

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, smell it, and applaud it!

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, revel in its cinnamon-y aroma, and applaud it!

The only two things I’d do differently next time are:

1 – Use more apples — the recipe called for five, but the pie plate I use is a 10-incher, so it needs a tad more filling. I think I’d bump the recipe up to eight or nine apples.

2 – Bake it longer to make the topping a bit drier. The recipe calls for 15 – 25 minutes; I did 20 minutes because I don’t trust my oven. But I think 25 minutes to 30 minutes might be even better, especially since the filling will be thicker with more apples in it.

3 – Oops! I thought of a third thing! I’d serve it with a couple of tablespoons of thick, creamy coconut milk on it as an extra, added attraction.

Here’s the recipe, copied from Paleo on a Budget. Click the link to visit the blog and see what Liz says about why she uses the egg and lemon juice, and other tips she has. But please remember to come back here and read more of Choice Fare! 

Topping
  1. – 1 Medium Sweet Potato, Peeled and Diced
  2. – Pinch of Salt
  3. – Fat of Choice {I like butter here}
  4. – 1 tsp. Raw Honey, melted
  5. – 1 tsp. Cinnamon
  6. – 1 tsp. Vanilla Extract
  7. – 1 Eggs, slightly beaten {optional}
Filling
  1. – Fat of Choice {I used Butter, but you can rock bacon fat, ghee or coconut oil here!}
  2. – Around 5 Medium sized apples, peeled and sliced {I used Macs and Cortlands but your favorite apple will totally do fine here 🙂 }
  3. – 1 tsp. Cinnamon
  4. – 1 tsp. Vanilla Extract
  5. – Pinch of Salt
  6. – Spritz of fresh Lemon Juice {Optional}
Instructions
  1. 1.) Get your oven rocking and rolling at 350 {F}
  2. 2.) Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
  3. 3.) While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
  4. — Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
  5. 4.) When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter 😉 }. Mix it all together well and let your apples finish cooking.
  6. 5.) When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
  7. 6.) By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
  8. 7.) Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
  9. 8.) Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
  10. 9.) Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah 🙂
  11. Enjoy!
Quick Tip
  1. -I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!
By Liz

Healthy Frozen Cherries — A Snack that Beats Summer’s Heat

Simple. Easy. Healthy. A snack that will cool you off on a hot summer’s day. Your kids will love these, and so will you!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

These delightful frozen cherries are just waiting to be coated in coconut milk and enjoyed one by one! Once they’re frozen, just hold one by its stem and dip it in some coconut milk. Hold it up for a few seconds while the coconut milk freezes on, then eat it right off the stem — just beware of the cherry stone: don’t bite it (ouchie wah-wah!) or swallow it (you’ll thank me later)!!!

Add a pinch of cinnamon to the coconut milk and you’ve got yourself a snazzy treat.

The more water you leave on the cherries when you freeze them, the icier or frostier they’ll be. I happen to like them icy, so I make sure they’re not totally dry when I put them in the freezer.

The Ingredients

Sweet cherries, black or red, as many as you want to fix. Keep as many of  the stems attached as possible.
A little coconut milk (optional).
A pinch of cinnamon (optional).

The Process

  1. Sort the cherries to get rid of the bad ones.
  2. Wash them for 30 seconds under running water, or soak in water and a little veggie wash of some type and rinse well.
  3. Drain in a colander or on paper towel.
    frozen sweet cherries washed
  4. Place in a resealable plastic freezer bag or freezer-ready container.
    frozen sweet cherries bag
  5. Place in freezer until frozen.
  6. Enjoy!

Sweetly Refreshing Paleo and Whole30 Summer Snack — Frozen Grapes

These sweet bites of frozen sugar on a hot summer day are (nearly) as refreshing as ice cream! Seedless. Scrumptious. But not sinful.

These sweet bites of frozen sugar on a hot summer day are (nearly) as refreshing as ice cream! Seedless. Scrumptious. But not sinful.

This refreshing and simple summer snack is a great choice on a hot summer day instead of ice cream. It only takes a handful of these frozen baubles of bliss and your yen for sugar will be satisfied. If you’re concerned about the glycemic spike, enjoy five or six of these sweet gems along with a handful of almonds or cashews to balance the sugar with protein and fat.

The sugar content in the grapes prevents them from freezing solid. They’ll be pretty hard, depending on the type of grape you use, but probably soft enough to bite. I like to hold one in my mouth until it softens slightly before biting it.

You can control how much frost or ice forms by controlling how much water is left on the grapes when you place them in the deep freeze. The more water, the icier or frostier they’ll be.

Definitely delish!

The Ingredients

Red or green seedless grapes — as many as you want to prepare.

The Process

  1. Remove and discard any spoiled or “bad” grapes.
  2. Wash the grapes in plain water for 30 seconds or in water with some kind of veggie wash.frozen grapes bowl
  3. Rinse well.
  4. Drain in colander or on paper towel.
  5. Place grapes in a resealable freezer bag or in a freezer-safe container.
    Frozen grapes bag
  6. Place in freezer until frozen.
  7. Enjoy!

Creamy Saffron and Nutmeg Bananas

The other day I was in need of something sweet.  Usually I will just grab a piece of fruit (I usually limit myself to 2 or less pieces a day), but that night I needed something fancier.  That’s right, it needed to be fancy.  My daughter may be rubbing off on me.  She is the queen of glitter, tutus, and dancing.

Making desserts without adding any sugar can be tricky.  Trickier yet is making them taste like dessert.  I took a few of my favorite things, threw them together, and this is what happened.  Fancy schmancy bananas.  No sugar added, nothing fake.

Creamy Saffron and Nutmeg Bananas

(Serves 2)

2 bananas

1 cup coconut milk

pinch of Saffron threads

Nutmeg

Image

1.  Heat your coconut milk and saffron threads in a small saucepan over low to medium heat.  Do not allow to boil.

Image

Isn’t it gorgeous? I just love saffron.

2.  Slice your bananas into the pan, stir just long enough that the banana heats up a bit.  You do not want it to get mushy.

Image

3.  Spoon mixture into a bowl and sprinkle with nutmeg.  I used whole nutmeg and a teeny tiny grater.

Image

There you go!  Dessert that you do not have to feel guilty about.  My daughter loved it too.  Seriously couldn’t get enough.  She may have described it as the “best thing ever”.  And that means a lot coming from the queen of fancy fairy land.