Tag Archives: Paleo

Smoky Roasted Brussels Sprouts

brussels sprouts 2 titles resized

People have a love/hate relationship with Brussels sprouts. I happen to be in the love camp. We were in Auburn, AL, recently and went out to eat for my daughter’s birthday. They had Brussels sprouts on the menu. They were crispy, salty and smoky and I’ve been thinking about them ever since. I’ve come pretty close to the flavor with this recipe. This is so simple, really, that it’s hardly a recipe.

I started with a pound of fresh Brussels sprouts which I washed, trimmed off the bottoms and outer leaves, and sliced in half. The sprouts went in a big bowl, and then I melted about 2 Tablespoons of bacon grease. Yes, I save bacon grease – and you should too! Lard and bacon grease are stable fats for cooking, have a nice balance of monounsaturated and saturated fats, and if your pigs lived outdoors they’re also a source of vitamin D. Anyhow, back to the recipe – I sprinkled a couple of teaspoons of Smoky Salt Blend over the sprouts, drizzled on the bacon grease and tossed it all together. Everything got dumped into a stoneware pan (a cast iron skillet would work too) and roasted at 425 degrees for about 25 minutes until they were caramelized on the outside and tender on the inside.

The Smoky Salt Blend is one of about a dozen homemade salt/spice blend recipes from the Practical Paleo cookbook. I love Practical Paleo not just for the recipes, but for the great information, too. This blend is 1 Tblsp chipotle powder, 1 Tblsp smoked paprika, 1 Tblsp onion powder, 1/2 Tblsp cinnamon, 1 Tblsp sea salt, and 1/2 Tblsp black pepper. I think it would be just as good if you subbed garlic powder for the cinnamon.

I made sure there were a few Brussels sprouts leftover and had myself a Paleo-style breakfast this morning. I fried up one slice of bacon, reheated the sprouts in the pan and crumbled the bacon over top. Then fried up one of the eggs from my recent farm delivery over easy on top of the whole thing. I love veggies and eggs for breakfast!

brussels sprouts egg titles

Smoky Roasted Brussels Sprouts
Recipe type: side dish
smoky flavors and roasted Brussels sprouts!
  • 1 lb fresh Brussels sprouts
  • 1-2 teaspoons Smoky Salt Blend
  • 1-2 Tablespoons melted bacon grease
  1. Wash and trim the Brussels sprouts and slice them in half.
  2. Place the sprouts in a large bowl, sprinkle with smoky salt, drizzle with bacon grease and toss.
  3. Place in stoneware or cast iron pan and roast at 425 degrees for about 25-30 minutes.

Do you love Brussels sprouts too? You might become a convert once you try this simple recipe! Share with us your favorite way to eat your veggies, leave a reply in the comments section.

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Plantain Pancakes (GF/DF)

plantain pancakes title

So I was driving from Orlando up to Georgia to pick up my kids after a weekend with their grandparents, and I was listening to a podcast with Chris Kresser (functional and integrative practitioner and author of Your Personal Paleo Code).  His co-host was asking him what was for breakfast that morning. Chris started describing these plantain waffles he’d eaten and I just started salivating – I love plantains, green or ripe, and they also happen to be a really good carb for just about anyone – so I decided I would look for that recipe when I got home.  I bought two nicely mottled-brown plantains at the store and then checked out Bing for the recipe.  I was pretty bummed when all I could find were recipes using plantain flour instead of just ripe plantains. But that didn’t stop me for long, because after all of the GAPS cooking, gluten-free cooking and Paleo cooking I’ve been doing lately I can pretty much make a pancake out of anything; maybe not a waffle, but definitely a pancake.

plantain vs banana

plantain vs. banana

If you’ve never had a plantain, they are similar in appearance to a banana, but a good bit larger. When you cook them green they taste a lot like potato. When you wait until they are nearly black all over and kind of squishy you can bake them or slice and fry them in butter or ghee for a sweet, warm, caramelized tropical treat.

For the pancakes I peeled the riper of the two plantains and cut it into chunks and stuck it in the blender.  I added two Lake Meadow eggs, a 1/2 cup of full fat coconut milk, aluminum-free baking soda, sea salt and a little coconut flour and blended it all up until it was smooth.  A little coconut oil on the hot griddle and it was time to see if it worked.

plantain pancake cooking on griddle

the bubbles will tell you when it’s time to flip it over

One thing about non-traditional pancakes is they are sometimes tricky to flip. I waited for the classic signs of pancake flipping readiness….little bubbles that form all over the batter then pop and stay popped.  After one fail (still tasty, but not really a good pancake shape) I discovered I needed to be swift and confident making the metal spatula scoop and flip in one quick movement.  A few seconds to finish the other side and then onto the plate.  I used a 1/4 cup of batter per pancake and got about 8 pancakes. Slathered with some Kerrygold butter they didn’t need anything else in my opinion.  My husband enjoyed a little raw honey on the one I saved for him. These are good hot or cold. I could see them used as a wrap for some nut butter and jam, or maybe with a little sliced ham.  I enjoyed them stacked on a plate hot off the griddle.

Plantain Pancakes (GF/DF)
Naturally sweet these pancakes are high in protein, good fats and good carbs.
  • 1 ripe plantain
  • ½ cup coconut milk
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 2 eggs, preferably from pasture raised hens
  • 1 Tblsp coconut flour
  • coconut oil or butter for the griddle
  • any toppings such as butter, fresh berries, or raw honey
  1. Preheat a griddle on medium-high heat.
  2. Peel the plantain, cut into chunks and place in a blender.
  3. Add the remaining ingredients into the blender and blend on high speed until smooth.
  4. Grease the griddle with a little coconut oil and pour the batter onto the hot griddle using approximately ¼ cup batter or less per pancake.
  5. Cook until bubbles appear on the batter that do not disappear when they pop.
  6. Quickly turn the pancakes over to finish cooking the other side, about 1 minute or less.
  7. Serve hot or cold with desired toppings.


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