Pages

Showing posts with label nachos. Show all posts
Showing posts with label nachos. Show all posts

Thursday, August 11, 2016

Loaded Sweet Potatoes with Barbecue Sauce



My newest book came out this week, The Microbiome Cookbook; 150 Delicious Recipes to Nourish Your Microbiome and Restore Your Gut Health. I am often asked what my favorite recipe is in each book I write, and this recipe for loaded sweet potatoes may be my favorite recipe of any book I've written. Think cowboy nachos without the cheese or corn chips. Seriously, I find a way to sneak some rendition of it onto my family's dinner menu nearly every week.


In The Microbiome Cookbook, the recipe calls for crumbled tempeh, which yields a gluten-free, vegetarian entree loaded with prebiotics, which give your gut bugs something to feast on, and probiotics to bolster the population of good bacteria.

I usually make it for Rich with tempeh. Personally, I prefer crumbled bacon, for a filling paleo entree. The smokiness of the bacon and barbecue sauce contrasted with the tangy coleslaw and caramelized sweet potatoes is addicting. I've also made it with other proteins, such as shredded chicken or spicy Italian sausage. It would also work with pan-seared tofu.

I will be chatting about The Microbiome Cookbook this weekend with Mimi Stoneburner on Body Talk Health show on K-Tip radio. It will stream live on Saturday, August 13, from 2 to 3PM Pacific. Or, you can catch it in the archives after it airs.

Until then, enjoy these recipes for Loaded Sweet Potatoes and Barbecue Sauce. Enjoy!



Loaded Sweet Potatoes with Barbecue Sauce
Serves 2 to 4
Prep time 15 minutes
Cook time 40 minutes

2 to 3 sweet potatoes, unpeeled
3 tablespoons olive oil, divided
Sea salt
One 8-ounce package tempeh
1 cup Barbecue Sauce (recipe follows) or store bought sauce
2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon ground cumin
4 cups shredded cabbage  

1.     Preheat the oven to 400°F.
1.     Slice the sweet potatoes lengthwise in ¼-inch-thick pieces. Place them on a sheet pan. Drizzle with 2 tablespoons of the oil and toss gently to coat. Season with salt. 


2.     Roast uncovered for 40 minutes, or until the bottoms are browned and the tops are shrunken.
3.     Meanwhile, heat the remaining tablespoon of oil in a large skillet. Crumble the tempeh and sauté over medium heat until browned, about 3 to 4 minutes. Add the barbecue sauce and cook until just heated through.
4.     In a separate mixing bowl, whisk together the mayonnaise, lime juice, and cumin. Add the cabbage and toss to coat thoroughly.
5.     To serve, place the sweet potatoes into individual serving bowls. Top with a generous scoop of the tempeh and then the cabbage. Serve immediately. 

Barbecue Sauce
Yields 2 cups
Prep time 5 minutes 
Cook time 25 minutes 

Although it’s certainly easier to reach for a bottle of commercially prepared barbecue sauce, most are loaded with sugar or high fructose corn syrup, neither of which is good for a healthy gut. Try this naturally sweetened low-sugar version instead. 

1 yellow onion, minced
1 tablespoon olive oil
Sea salt
2 garlic cloves, minced
One 15-ounce can tomato sauce
1 teaspoon Dijon mustard
2 fresh dates, pitted and diced
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
Freshly ground pepper

1.     Cook the onion in a small sauce pan along with the olive oil and a pinch of sea salt until soft and nearly caramelized, about 15 minutes. Add the garlic and cook for another 30 seconds.
1.     Add all of the remaining ingredients and simmer uncovered for 10 minutes to allow all of the flavors to come together.
2.     Adjust seasoning. For a smooth consistency, use an immersion blender to puree until smooth. 



Thursday, August 7, 2014

Loaded Paleo Nachos Recipe



Whenever I get really hungry and find myself tempted to indulge in something decidedly un-paleo, the first thing on my mind is loaded nachos. This kind of hunger doesn’t occur often; it’s only when I become too strict about my food choices—stressing about FODMAPs or nightshades, for example—that I end up consuming too little and become crazy hungry (read: stark raving “get out of my way kids, mommy is STARVING!” lunacy.)

It’s a challenging balance to strike when you adopt a primal lifestyle—eating the kinds of foods your body thrives on and eating enough of them to keep you thriving. However, the balance becomes easier as you find what foods are best for your body, discover recipes you enjoy, and find time-saving methods for preparing them. 

I'm slowly adding to my repertoire of paleo recipes and Juli Bauer's recipe for nachos from The Paleo Kitchen: Finding Primal Joy in Modern Cooking is good enough to make again and again. Here's my take on her version.

As a side note, I typically don't care whether something is vegan or not, but I do respect people who choose a vegan diet and am happy to offer recipes that please everyone. If you're sharing this meal with meatless friends, swap the chicken for black beans or simply skip it altogether. 

Loaded Paleo Nachos 
Serves 2 to 4 
1 large sweet potato, scrubbed
3 tablespoons coconut oil 
1/4 teaspoon sea salt
16 ounces cooked chicken, diced 
1 cup guacamole
1 cup pico de gallo
1 cup homemade paleo barbecue sauce, see below
1/2 cup roughly chopped fresh cilantro 
  1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
  2. Slice the sweet potato in ultra thin slices with a good chef's knife or a mandoline.
  3. Toss the sweet potato slices together with the coconut oil and sea salt. 
  4. Arrange the sweet potatoes on the baking sheet being sure not to overlap. You may have to roast them in batches. 
  5. Bake for 15 minutes. After the 10-minute mark, remove any that have browned and allow to rest on a cooling rack. Cook all of the sweet potatoes this way. 
  6. To serve, top the freshly-baked sweet potato chips with chicken, guacamole, pico de gallo, and barbecue sauce. Garnish with fresh cilantro and serve immediately. 

Homemade Paleo Barbecue Sauce Recipe
yields  2 cups
1 tablespoon olive oil 
1 cup diced onion
2 large garlic cloves, minced
One 15-ounce can tomato sauce
1 tablespoon balsamic vinegar
1 1/2 tablespoons brown mustard
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
juice of 1 lime
  1. In a small sauce pan, cook the onion in oil for 5 to 7 minutes, until slightly softened.
  2. Add the garlic and cook for another minute. 
  3. Pour in the tomato sauce, vinegar, spices, and salt. 
  4. Simmer on low for 15 minutes uncovered. 
  5. Finish with lime juice and adjust the seasonings. 
Older Posts Home