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
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Balsamic Vinaigrette Salad Dressing with pear, raspberry and ginger vinegars (gluten free, dairy free, Paleo, Whole30)

I'm not a vinegar lover. It normally doesn't get me excited. But I wuvs me some of this stuff -- balsamic vinegars infused with ginger, pear, and raspberry. I use them separately, or in combinations for a special flavor treat.

I’m not a vinegar lover. It normally doesn’t get me excited. But I wuvs me some of this stuff — balsamic vinegars infused with ginger, pear, and raspberry. I use them separately, or in combinations for a special flavor treat.

It’s only been in the last few years that I’ve come to enjoy vinegar. It’s just too, well, fermented. My mother and The Hub are abba-sootly NUTS about pickled this and pickled that. Not me.

So, it’s kinda odd that I am in total love with this vinaigrette salad dressing. I’d go so far as to say I’m madly in love with it. I eat it nearly every day and make it with several variations. I got the basic recipe from It Starts With Food where it’s listed as Classic Pantry Vinaigrette, and developed it from there.

I like sweet(er) dressings and I like apples or pears and a good sprinkling of nuts on my salads. This dressing is perfect for those kinds of salads, or just sprinkled over some plain ol’ greens, or as a tangy seasoning when added to the tail end of the cooking time for sauteed veggies. And it’s good and garlicky, too.

Ingredients:

Yield: 1 cup. Prep time: 5-6 minutes

6 Tbs. white balsamic vinegar infused with pear, raspberry or ginger. I sometimes use only one vinegar, but I will often combine two or all three. My favorite is with all three, as follows: 4 TBS. pear-infused, 1 Tbs each of raspberry-infused and ginger-infused.

3 cloves garlic, crushed

1 Tbs olive oil mayo see recipe here for the homemade mayo I use

1-1/2 tsp. prepared yellow mustard

3/4 tsp salt

1/2 tsp cracked black pepper 

1 tsp. oregano

1 C. extra virgin olive oil

Process:

  1. Put everything but the olive oil in a small bowl or a large cup. I like to use a large measuring cup with a pour spout because I’ll pour the dressing into a long-necked bottle (a recycled olive bottle). The pour spout makes it easy to get the dressing into the bottle without making a mess.

    Before you add the olive oil, make sure the other ingredients are thoroughly stirred. I use a small whisk, and I make sure the salt is dissolved before adding the oil.

    Before you add the olive oil, make sure the other ingredients are thoroughly stirred. I use a small whisk, and I make sure the salt is dissolved before adding the oil.

  2. Whisk the ingredients together until the mixture looks kind of milky. Make sure the salt dissolves before adding the oil.
  3. Pour the oil slowly in a thin stream into the vinegar mixture and stir with a small whisk or a fork as you pour. Keep stirring until everything is blended. The mixture will be a bit thin, but will thicken after it sits a while and it also thickens when it’s cooled in the fridge.

    Pour a find stream of oil into the other ingredients and stir as you pour. It will mix up beautifully. It might be a little thin at first, but after it sits awhile, and definitely after you refrigerate it, it will be nice and thick.

    Pour a fine stream of oil into the other ingredients and stir as you pour. It will mix up beautifully. It might be a little thin at first, but after it sits awhile, and definitely after you refrigerate it, it will be nice and thick.

  4. Transfer the salad dressing into a glass jar or bottle that has an airtight lid. Refrigerate until you’re ready to use it, then remove it from the fridge and let it sit 5 or 10 mins.at room temperature until it’s easy to pour over your salad. Shake it up good before you use it. The garlic and cracked pepper will settle to the bottom, and you want to get that good stuff on your salad!

    Mouthwatering vinaigrette, the kind you can't keep your finger out of. No double dipping after you've licked your fingers!

    Mouthwatering vinaigrette, the kind you can’t keep your finger out of. No double dipping after you’ve licked your fingers!

Incredibly Delicious Olive Oil Mayonnaise (gluten free, dairy free, Whole30 compliant, Paleo)

When I decided to do the Whole30 program and then decided to continue with the Paleo way of eating, one of the hardest things for me to find was mayonnaise that didn’t contain soybean oil, canola oil or some type of seed oil. Even the mayo that says “with olive oil” on the label still contains the undesirable oils and isn’t 100 percent olive oil.

So I decided to try making my own, and, man oh man! Am I glad I did. I will never go back to flavorless, lifeless, uninspiring store-bought mayonnaise again.

I don’t often leave well enough alone, especially with recipes. I always change something. But I got this recipe from All Recipes.com and I haven’t altered it one whit, except I double it when I make it.

Ingredients:

Yield: one cup. Prep time: 7-8 minutes.

1 egg (I’ve found that bringing it to room temperature first helps it emulsify faster.)

1/2 tsp. minced garlic

1 Tbls. lemon juice

1 tsp. prepared yellow mustard

3/4 C. olive oil (use light olive oil, not the strong tasting extra virgin stuff – you’ll thank me later)

Salt and pepper to taste

The Process:

  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor.

    Olive Oil Mayonnaise -- except it doesn't have the olive oil in it yet.

    Olive Oil Mayonnaise — except it doesn’t have the olive oil in it yet.

    Blend until smooth, then blend on low speed while pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens.

    This is what the olive oil mayo looks like after the olive oil has been poured very slowly into the egg mixture. Take your time and keep the blender going as you pour. It will thicken up beautifully!

    This is what the olive oil mayo looks like after the olive oil has been poured very slowly into the egg mixture. Take your time and keep the blender going as you pour. It will thicken up beautifully!

  2. Refrigerate.
  3. That’s it. Really. Your family is going to love this stuff!

    This olive oil mayonnaise is so good you'll never buy prepackaged again. It's so easy, you won't have to!

    This olive oil mayonnaise is so good you’ll never buy prepackaged again. It’s so easy, you won’t have to!

Coconut Oil — Good or Bad?

I saw an episode of Dr. Oz last week and wanted to share with you what he and another doctor had to say about the benefits of coconut oil.

The first part of the video talks about something else, so fast forward to about 1 min. 54 sec. and watch the segment on MCTs. Those are found in coconut oil, and they’ll mention coconut oil specifically in the video. According to what they said on the episode, eating coconut oil regularly can help you burn about a pound of fat a month. And they explain how it works. Check it out here: Dr. Oz episode on coconut oil benefits

I use this brand of coconut oil, but you can use whatever you like.

I use this brand of coconut oil, but you can use whatever you like.

I use LouAna Coconut Oil. It comes in a huge jar and is hard until you heat it up — I have to carve it out with a spoon. I love it for sauteing chicken tenders, veggies, and cauliflower “cous cous.” I know some people eat a spoonful of it right out of the jar, but I can’t bring myself to do that. It’s a texture thing.  Other people add it to oatmeal and other hot cereals, but since I don’t eat grains anymore I’ll stick to using it for sauteing.

I encourage you to give it a try if you’re interested in moving from being a sugar burner to becoming a fat burner. Check out the book It Starts With Food for more information on how it all works.