Sunday, March 1, 2015

#672 - Grandma's chicken salad with sweet potato buns (whole 30)

Since I've been doing Whole 30 for this past month, I've found that some of my favorites, like my grandma's chicken salad is Whole 30.

Here's her recipe:

chicken (shred it)
dill weed
celery salt (optional)
black pepper
mayo (make yourself if you want it to be whole 30)

mix about ingredients together (however much you like) and serve on top of a sweet potato bun (basically a thick slice of sweet potato covered in olive oil and baked for approximately 20-30 mins in the oven at 350-400 degrees.)

Here's my grandma's recipe.

#671 - Sweet Potato Hash (savory) Whole 30

  • 2 medium sweet potatoes, peeled and cut into a fine ¼" dice
  • 1 medium onion finely chopped
  • 1 red bell pepper, cut into a fine ¼" dice
  • 2 - 3 cups frozen/fresh kale
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder (more if you like it spicy)
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons extra virgin olive oil or avocado oil
  • fried or over-easy eggs
  1. Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, onions, cumin, paprika, chili powder, and season with salt pepper. Add in red bell pepper. 
  2. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
  3. If using frozen kale, heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
  4. Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
  5. As the hash is finishing up cooking, make eggs how you like.
  6. Divide the hash among four plates, topping each with an egg. Sprinkle the egg with some freshly ground pepper, and enjoy immediately!
Modified slightly from this recipe found here:
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