Spinach and sweet potato frittata

Ingredients:

3 Tablespoons olive oil, divided
2 teaspoons salt - I used Aloha Spice's Pele's Fire Seasoning Salt. If ever in Hanapepe, Kauai, go to their shop! Alohaspice.com
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 sweet potato, thinly sliced
1 small yellow onion, diced
2 teaspoons chopped garlic
1 10 oz box frozen chopped spinach, thawed and water squeezed out
optional: sliced mushrooms
4 eggs
1 cup almond milk
If going primal, you can add 1/2 cup shredded cheese of choice- we used a Mexican blend and it turned out good.
Non-stick cooking spray- we use olive oil in the Misto: http://www.amazon.com/Misto-Gourmet-Sprayer-Brushed-Aluminum/dp/B00004SPZV

Directions:
Preheat oven to 450 degrees. Put a baking sheet into the oven to preheat.
In a large bowl, combine 1 T. olive oil with 1 tsp. salt, garlic powder, and 1/4 tsp. pepper.
Add the sweet potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the sweet potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In the skillet, heat the remaining 2 T. olive oil over medium heat. Add the onion and sauté for 2 minutes. Stir in the garlic, mushrooms (if using them), and spinach, and sauté for another 2 minutes.

In a large bowl, whisk together the eggs, almond milk, and remaining salt and pepper. Mix in the cheese, if using, along with the onion and spinach mixture and set aside.

Spray an oven-proof skillet with non-stick cooking spray or olive oil from the Misto. Turn the oven down to 350 degrees. Remove the sweet potatoes from the oven and add them to the skillet in a thin layer covering the bottom of the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30-35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet. Enjoy!

Carrot and Parsnip Puree

This is a great alternative to mashed potatoes. This is also a great recipe to make and put into 2 cup containers for ready made veggies for the week.

Ingredients:
1 pound parsnips, peeled, and diced
1 pound carrots, peeled and diced
1 small onion, diced
8 cloves of garlic, minced
3 tablespoons butter
1 cup chicken stock... or bone broth - check out my post on bone broth (known as "meat tea" in the Grenell house) - the stuff is awesome, and full of health benefits: http://cfppaleo.blogspot.com/2012/06/bone-broth-so-this-recipe-is-not-fancy.html. Note that any kind of bones work for making stock- I have done combinations of beef, turkey, or chicken. 
seasoned salt
black pepper

In a skillet, melt 2 tablespoons butter. Add parsnips, carrots, onions, garlic, and chicken stock. Bring liquid to a boil, cover the skillet, and cook vegetables on low heat for 30 minutes. Add vegetables, a pinch of salt and pepper, and 1 tablespoon of butter to food processor to mash.

Sweet Potato Casserole

serves 4-6

Sweet Potatoes:
3 large sweet potatoes
1/8 cup honey
1 egg
1/4 cup melted butter
1/4 cup coconut milk
1/2 teaspoon vanilla
pinch of salt

Topping:
1/2 cup almond flour
1 tablespoon coconut flour
1 Tablespoon honey
pinch of salt
2 Tablespoons melted butter
1/2 cup chopped pecans

1. Peel sweet potatoes, cut into large cubes, and then bake at 400 degrees for 45 minutes, or until soft.
2. Place sweet potatoes in food processor to mash.
3. To mashed potatoes, add honey, egg, butter, coconut milk, vanilla and salt. Stir until well combined.
4. Pour into a 9x9 square baking dish
5. For the topping, combine almond flour, coconut flour, honey, salt and melted butter into food processor.
6. Stir in chopped pecans
7. Sprinkle topping over mashed potatoes
8. Bake for 20 minutes at 350 degrees until topping is golden brown.