I don't know about others who follow a Paleo/Primal diet but for me it requires quite a bit of planning if I don't want to get completely bored with what I'm eating. Sure it's easy enough to eat meat and vegetables, vegetables and meat, but I'm such a foodie I really like to have great things with exciting flavors.
When I make the Sundried Tomato Pesto Pasta, I prepared all the components and packaged them up separately so I could make it one serving at a time. It worked perfectly fine and I have been enjoying my fake "pasta" all week.
I decided to make the Cranberry Sweet Potato Breakfast Cakes on Sunday morning because it's a bit involved but I figured I could find a way to do it and have the ingredients ready so I could eat this again on one of my 3 workouts in 24 hours mornings. The sweet potato cake combined with the egg are just about a perfect recovery food.
As I looked at the recipe, I realized it was too general for me. Not that I don't cook on the fly but in order to know the nutritional makeup of the food I'm eating I need to be a bit more specific than the original recipe. So I went at the recipe and weighed and measured and figured it all out - for me and for anyone else who wants to know. Holy deliciousness is this recipe good! Not only is it good for breakfast, but it would be good for any meal (I'm talking to you Shelley, instead of yogurt?). Here's my version:
Sweet Potato Breakfast Cakes with Cranberries and Caramelized Onions
2 cups cooked sweet potato
- 1/3 cup dried cranberries
1 T dried parsley (or 2 T fresh)
1/2 cup diced red onion (~1/2 a large onion)
3/4 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. sea salt
3 egg whites, beaten
6 whole eggs
2 T olive oil (or coconut oil or bacon fat)
1/2 large red onion, sliced
In a large bowl, scoop sweet potato out of skin and mash well. Stir in cranberries, parsley, diced red onion, cinnamon, salt and pepper. Whisk in beaten egg whites.
Spray a 9x13 pan with non-stick cooking spray and set aside. Turn oven down to 400.
Heat 2 T olive in a large non-stick skillet. Using a half cup measure, scoop a scant half cup into skillet, spreading a bit if necessary to make a crab cake shape. Skillet should fit at least 3 cakes. Fry 2-3 minutes on each side, until golden brown. Put finished cakes into prepared baking dish. Repeat with the other half of the potato mixture.
Make an indentation in the top of each cake and crack an egg into the indentation. Put dish in oven and bake for about 20 minutes (more or less) depending on how well done you want your eggs.
While cakes are baking, put the sliced red onion into your frying pan and cook until soft and golden.
When cakes are finished, top with the golden onions and serve.
201 calories, 8.8g fat, 21.9g carbs, 3.3g fiber, 9.7g protein
Since I am the only one eating this sort of thing in my house (although if I could get Mr.
My solution was to prepare the cakes then put them on a cookie sheet. I put the cookie sheet in the freezer, uncovered, until the cakes were frozen, then popped them into a freezer bag. The caramelized onions are in a container in the fridge. This morning when I wanted this meal again, I took one cake out of the freezer and quickly microwave defrosted it. Then I popped the whole shebang into the oven to cook the egg and heat the onions and it was every bit as good as when I made it on Sunday!
Success for me really is all about the planning!