Pedro was inspired by this soup after making it at our favorite local cooking school, Culinaerie. He's been volunteering for a master series class that focuses on methods and techniques rather than individual recipes. I must admit, I could definitely use more practice in that realm! After all, I take most recipes and change them to my liking...so they're all kind of methods, right?

Anyway, this recipe is super flexible - play with seasonings and portions to get it exactly how creamy or thick you want!

The Method

• Chop veggies into roughly the same size cubes.
• Add to a pot, then cover with broth.
• Boil root veggies until soft.
• Blend it all up (in this case, with turmeric root, salt + pepper).
• Taste, season more if needed, then top with what you have on hand.

That's it! We added sunflower seeds and cilantro because that's what we had on hand. I especially loved the addition of turmeric becuase of all its amazing health benefits (more on that here!).

I had some leftovers with sauteed spinach and that infamous Trader Joe's everything spice. Breakfast, lunch or dinner, this would be great.

Let me know if you try it out! Bon appétit!

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Potato, Carrot and Turmeric Soup

An easy and delicious vegan soup recipe with potatoes, carrots and turmeric root. Perfect for any season, served hot or cold!

Course Dinner, Soup

Cuisine American

Keyword Carrot, Potato, soup, Turmeric

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 potatoes
• 6 carrots 2 medium sized per potato
• 1-2 quarts chicken or vegetable broth
• 2 inch root of turmeric peeled
• Salt to taste
• ½ teaspoon black pepper

Toppings

• Sunflower seeds cilantro, basil, sprouts

Instructions

• Chop the potatoes and carrots into small cubes (about 1 inch square). Add to a large stock pot and add the chicken or vegetable broth until the vegetables are just covered. Bring to a gentle boil and keep cooking until the potatoes and carrots are soft (can be easily pierced with a fork).
• Let the mixture cool slightly, then carefully add the mixture to a blender (see note). Add in the turmeric root, salt, and black pepper. Now blend, blend, blend!
• Taste the mixture, adding more salt if necessary. If it's too thick, add a little broth to thin it out.

Notes

You can also use an immersion blender and mix everything in the same pot if you have one. Just be careful not to scratch you pot!!

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This hash was inspired by this great restaurant I visited Atlanta, Biltong Bar. It's in Ponce City Market - if you haven't visited this foodie haven, highly recommend! There were so many good restaurants and fun places to window shop. Biltong Bar had their meat to go, so of course I grabbed some! See our dish below:

What's biltong, you ask? It's meat seasoned with vinegar, salt and other spices and then air dried, hanging 3-7 days to create a nice aged taste. Sounds weird, but is delicious. Jerky, however, is usually dried without vinegar, sometimes smoked, and generally dehydrated instead of dried.

SO how you gonna make this. Start with potatoes - I roasted mine the night before as the base. You could also sautee them in the same pan but they may take a little while longer. To start the hash, I heated up the good old Lodge cast iron, added some olive oil, diced onions and peppers and cooked util soft. I threw in the roasted potatoes and biltong at the end, then last minute added in the KALE!! Can't skimp on the greens. This was not in Biltong Bar's dish but I thought it was a good addition :). I meant to cook the eggs first in the cast iron but forgot (ugh), so I made them in our non-stick pan on the side. Then scooped them on top!

Mmm yes dem eggs. Served on my most favorite of plates.

This was breakfast for two + lunch leftovers for me - it was great heated up, even without an egg! You could definitely make it your own with whatever peppers or potatoes (sweet!) you had on hand. Regular jerky (good quality ones of course) would work well here, too! I need to see if I can get more of the biltong shipped to me in the meantime...

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Spicy South African Biltong Hash

An easy breakfast or dinner hash featuring South African biltong (or jerky), potatoes and peppers. Leftovers keep great!

Course Breakfast

Cuisine South African

Keyword Biltong, Hash, Spicy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 russet potato
• 1 onion sliced thinly
• 2 cubanelle peppers sliced thinly
• 1 -2 handfuls of biltong or beef jerky
• 2 cups shredded kale or spinach
• 1 Tablespoon olive or canola oil
• ¼ teaspoon ground black pepper
• Pinch of salt
• 2-3 eggs

Instructions

• Small dice the potato and roast in the oven until brown. This took about 30 minutes on 375 for me. You can do this ahead of time!
• Meanwhile, slice the peppers and onion thinly.
• Heat a skillet on medium. Add the oil, then the onion. Cook until soft and translucent.
• Add the sliced peppers and cook until desired softness (we like our cubanelle peppers a tad crunchy).
• Add the biltong, kale or other greens, salt and pepper. Stir to combine until the greens have just wilted. Turn off heat.
• In another pan, heat to medium and cook eggs to desired doneness. We like ours runny to combine with the veggies!
• Top the hash with eggs, serve and enjoy!!

Enjoy, and let me know if you've had biltong 🙂

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I was inspired by the lovely Rachel Mansfield for these waffles, but put my own spin on them with ingredients I had on hand. Potatoes, spinach, coconut flour and eggs are the leading ingredients. I added a kick of spices, as well.

These were great because they came together super quickly. After shredding the potato it was a one bowl wonder - mixed it all up and was good to go. Waiting on the waffle iron is the only hard part!

We topped with all things of course -- avocado, runny eggs and dat everything spice!!! Tomato and beet greens on the side.

Try this easy breakfast (or dinner) recipe NOW! Latke waffles are calling. If you need a waffle iron, this is the one I'm using. I love All-Clad!! Their products are so high quality.

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Paleo Potato and Spinach Waffles (paleo + gluten free)

A quick savory waffle recipe with russet potatoes, coconut flour, spinach and savory spices that comes together in 10 minutes. Paleo and gluten free. Adapted from Rachel Mansfield.

Course Breakfast

Cuisine American

Keyword Paleo, Potato, Spinach, Waffles

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 russet potato
• 3 Tablespoons coconut flour almond or cassava flour may work as well, though I haven't experimented
• 2 eggs beaten
• 1 cup of spinach chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Dash of cayenne powder
• Big pinch of salt
• Coconut oil for greasing

Instructions

• Shred the potato. It will be quite a bit liquid-y, but the coconut flour should absorb most of it.
• Add in the coconut flour, eggs, spinach and spices. Let sit for 2-3 minutes so the coconut flour can absorb the moisture.
• If the mixture looks too liquid-y, add a small spoonful of coconut flour.
• Heat your waffle iron and when ready, grease both sides (coconut oil, canola oil or butter would work). Add about ⅓ cup of batter into the waffle iron and close. Cook until golden brown (my waffle iron has a ready timer).
• Serve with savory toppings like a runny egg!

Notes

Experiment with spices and other greens! I think finely diced + sauteed onion would be a good addition.

Bon appétit!

The post Paleo Potato and Spinach Waffles (dairy free + gluten free) appeared first on French Pressed Kitchen.

Not sure if there will be a second because when we went berry picking this weekend I heard there was only a week left for the cherries. We went to Butler's Orchard in Germantown, Maryland. I love this place because they're organized, it's always fun, cheaper than store bought and most importantly, the produce is tasty!! Especially the berries and cherries - my favorite. This year the tart cherries were SO abundant it was crazy. We were wondering if the farm ends up picking them all and what they do with leftovers. We picked several pounds (and ate a bunch too!) from only a few trees. They were that full of fruit! No pictures because it was an electronic free outing to the fields 🙂 Blueberries were great too - we might have to go back for more!

I heard several people mentioning how they were going to cook their freshly picked fruit into pies with lots of sugar and oh was it going to be great. No!!! This fruit is so good and fresh it shines on its own! Even these tart cherries (think mix of cherry and a little bite of lemon) were delicious on their own. PLUS they have all sorts of awesome health benefits (more on that here).

I decided to make a crisp (or crumble, however you want to call it) with a thick and hearty topping - oat based of course. A little sweetener, but just a tad in order for the cherry flavor to come through. I thought about making it paleo with just almond flour and nuts but I love oats too much 🙂 You could totally sub them out for more finely chopped nuts if you want to keep this grain free.

First step was cutting ze berries in half to pit them. Bless my sous chef for his hard work. This was a lot of fruit! After it cooked down there was even room for more. I think this would be equally delicious with regular cherries, too. If balance out the sweetness by adding a little lemon juice to the mix though.

Next step: make the crumble! I combined all my dry ingredients, mixed in the coconut oil + sweetener, then just poured it on top. The more the merrier. I wouldn't judge if you double the topping

After a good 40 minutes in the oven we ended with this beautifully golden crust. {close up because texture}. NOM. It was hard to resist not eating it right away but we managed to save it for breakfast!! Served with blueberries that we had also picked and a little nut butter. Would highly recommend some thick Greek yogurt here to complement but we were out! Next time.

Hope you'll enjoy this as much as we did. Let me know if you try any variations and how they turn out!

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Tart Cherry Crisp + Butler's Orchard

A gluten free + vegan (and option for paleo) crisp recipe that can be used for any fresh fruit!

Course Dessert

Cuisine American

Keyword Cherry, Crisp, Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Andrea @ French Pressed Kitchen

Ingredients

Filling

• 6 cups fresh tart cherries or however much fills your dish
• 1 Tablespoon arrowroot powder

Topping

• 1 cup almond meal/flour
• ⅔ cup oats sub more almond meal + nuts for paleo version
• 1 cup chopped walnuts almonds and pecans
• ¼ teaspoon salt
• 1 Tablespoon coconut sugar
• 1 Tablespoon maple syrup
• 4 Tablespoons coconut oil melted and cooled slightly

Instructions

• Heat oven to 350 F.
• Pit cherries and place straight into the dish you're using to bake. No need to grease your dish unless you've had issues in the past (my ceramic dish was just fine). Add in arrowroot powder and toss to combine.
• In a separate bowl, combine the dry ingredients (almond flour, oats, nuts, salt, sugar) and mix until combined. Pour in the maple syrup and coconut oil, stirring to combine until mixture is crumbly. Pour on top of fruit and spread evenly.
• Bake for about 40 minutes or until fruit is bubbly and topping browns.
• Let cool for a few minutes, then dig in (maybe with ice cream if you're having it for dessert).

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We ate so well in Europe this time around. Working budget stretched farther than our college budget and we ate at some many good places! More to come on my favorite healthy spots in Spain and Madrid. But for now, a quick recap of what we've been eating since we got back!! No surprise here, lots of paleo leaning / egg breakfasts.

Tuesday: Right back at it with eggs // salsa // sauteed spinach // gluten free crackers

Savory oats: steamed kale, roasted onions, carrots and egg with everything seasoning

Thursday - surprise croissant on the side!!

Wednesday night I had pesto inspiration so I swung by Trader Joe's on the way home from work and got basil, tomatoes, chicken tenders and SIX yes six zucchinis to make into zoodles. Pesto pasta with fresh tomatoes and grilled chicken was the inspiration. We don't (yet) have a spiralizer so we used this juienne slicer to cut the zucchinis. Takes a little time but I have the best sous chef 🙂 Made this vegan pesto sauce on the side and tossed the zoodles with it. It was good, but I kind of missed the real thing with Parmesan!!! Next time.

Next I pan fried the chicken in salt, pepper and a little avocado oil, then tossed tomatoes with garlic olive oil, salt and pepper on the side -

Then put it all together 🙂 Delicious! Leftovers for lunch.

Final inspiration of the (work) week was - bread!! I was inspired by the tasty things we had in France and Spain but wanted something more homemade / healthier and settled on this recipe.  Thanks to my friend Meghan who supplied most of the ingredients after her pantry clean out 🙂 I added a little honey to the batter and seeds on top to give it some more texture and crunch. It sliced beautifully! Definitely making again. And it looks great, too! 🙂

As for this weekend, things on my cooking ideas list include chocolate cherry waffles (!), tart cherry oatmeal crisp if we go berry picking, and maybe some homemade granola. Maybe just maybe I should include something savory in there. Potentially our favorite salmon / coconut rice / greens meal.

To be continued, but in the meantime, bon appétit 🙂

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In the latest series of cleaning out the freezer, I targeted blackberries for use for a salad dressing. I saw a recipe posted by Purely Elizabeth over on Instagram and was inspired by how simple it was! Just fresh berries + balsamic vinegar + olive oil.

I found all these greens and the cucumbers at the local farmer’s market in Courthouse (go if you’re nearby! Similar vendors at the Sunday one in Dupont). Pedro and I picked out weekend – baby curly kale, pea shoots and butter lettuce! All looked so pretty and I just couldn’t resist trying them all. Hooray for new things!

I diced up the greens for lunch, after a brief period of admiration, then whipped up the dressing - I did about equal parts of oil, vinegar, and berries, pureed it all and added a little salt and pepper.

Mint on top.

I wanted to add some protein to the salad and we had some leftover chicken so I decided to pan fry it in a little coconut oil and coconut flour. We were out of eggs so I skipped the dipping step and just dipped the chicken in a coconut flour // salt // pepper combo. I think almond flour or bread crumbs would work well too! I threw this in a nonstick pan for a few minutes until browned, flipped and cooked through until finished (temperature, about 165 degrees – used my thermometer!). This was super fast since the breasts were small.  Toasted walnuts on the side. No picture here but you can se the finished produck!

Next I just layered this all up and drizzled on more dressing. Fresh, light and paleo friendly 😊

I’d definitely save leftovers for a work lunch – just keep the dressing separate until you’re ready to eat!

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Blackberry Balsamic Chicken Salad

This flavorful salad is perfect for a work lunch or a light summer meal! You can add to the salad with what you have on hand - the dressing is what makes it though!

Course Dinner, Lunch

Cuisine American

Keyword Balsamic, Blackberry, Chicken, Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 small or 2 big servings

Author Andrea @ French Pressed Kitchen

Ingredients

Salad

• 4-6 cups mixed greens
• 1 small cucumber diced
• 1 small handful blueberries or blackberries
• Nuts optional
• Fresh mint roughly torn

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• ½ cup blackberries defrosted if frozen
• Dash of salt
• Dash of fresh ground pepper

Battered Chicken

• 4-5 thin chicken breasts or chicken tenders
• ¼ cup coconut flour
• Salt to taste
• Fresh ground pepper to taste
• Coconut oil or other neutral oil for cooking

Instructions

• Roughly chop the greens into bite size pieces and add to a large salad bowl with mint and cucumber.
• Combine all the dressing ingredients and puree until smooth in a blender or Ninja. Set aside.
• Heat a pan to medium heat for pan frying the chicken. When pan is warm, add a bit of coconut oil (I didn't need much because I used a non-stick).
• Combine the coconut flour, salt and pepper in a shallow bowl or dish and stir to combine a bit. Dip the chicken into the mixture, then place in the pan to cook. Sear on each side about 5 minutes (depending on thickness of chicken) or until temperature reaches about 165 degrees F.
• Toss the greens with the dressing, then top with the berries and nuts if using and more dressing.

Notes

Extra dressing will keep in the fridge for a few days in a sealed container (I used a jar). It was also great with fish!

Bon appetit!

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That market chorizo...so good

Whole30 showed me that anything is possible for breakfast, you just have to be open minded 😊I was once a diehard oatmeal / yogurt + granola breakfast eater, alternating between the two with some other sweet options thrown in (healthier French toast, maybe eggs and toast). Nothing wrong with those meals, and I still enjoy them, but now I’m loving being able to incorporate so many vegetables and probiotic foods into my morning routine and cut down on my sugar intake. If I have a wholesome breakfast with all these things, I feel better if I have something simple for dinner or don’t quite get as many veggies later on in the day. Think of it as an early check off the box for the day. (PS: If you're wondering what paleo is, read some more here and here! As always, I endorse a balance of food and/or diets, but I like paleo oriented things because of the lack of dairy and refined grains and sugars.)

And why paleo? Well I like the focus on veggies, protein, fats and the emphasis on getting “carbs” from natural sources like starchy vegetables and fruit. The less processed the better, right? I also like that these meals fill me up more and leave me feeling more satisfied. I think when I had oatmeal most days (=mostly carbs from the oats, maybe some sweetener and fat from nut butter) I would feel a lot hungrier mid-morning and have a snack or sweet granola bar. These days I’m usually full until lunch (with a coffee break of course) and not cravings sweets as much. So in summary,

• These breakfasts make me eat healthier throughout the day
• I get ma veggies in early
• I’m more creative with produce
• Eating less processed snacks and breads

Corn chips on top not paleo, but good use of leftovers!

So how do I decide what to put on the plate, you ask? Good question!! When Pedro and I are making breakfast I usually just try to do a green or other cruciferous veggie + protein + a starchy veggie or fruit. If we have it and it goes with the dish, something probiotic on the side like kimchi or sauerkraut. Love these fermented foods and they’re so good for your digestion! So what does this end up looking like? Here are my go to’s:

• VEGGIES!  Brussel sprouts // spinach // kale // green blends from Trader Joes // mushrooms // zucchini // roasted onion
• PROTEIN! Eggs // pork sausage // chicken sausage // steak // ham
• FATS! Avocado // olive oil // nuts // more avocado
• STARCH! Berries // mango // banana // potatoes or hash browns // sweet potatoes // squash

Trader Joe's shredded brussels - my fav!!

Other inspiration – herbs, random spices you haven’t used in a while, leftover veggies, PEPPERONI!! Bacon!!! Those don’t really belong under meat…probably more the fat category. Market finds are always great inspiration, too. I loved the eggs we had recently with fresh red onions/chives from the market. If we have leftover meat from another meal, too, we’re not afraid to use it for breakfast. We’ve done pork carnitas, steak and eggs, leftover Indian food…you name it.

Shaksuka!

This “formula” is more of a general rule of thumb. Sometimes I’ll sub out the fruit or starchy vegetable for some gluten free bread or even some leftover NORMAL bread/bagels if we have some. These days I’m trying a little harder to avoid gluten because of everything I’ve heard about gluten being not the best for gut health but sometimes we just have it 😊 I don’t feel bad like I do with dairy afterwards so it’s ok for me, I just treat it as more of an indulgence.

Bread not paleo, but market chorizo // baby curly kale // runny scrambled eggs - so good

Do you have any paleo breakfasts combinations you love? Share below – I’m always looking for more inspiration!

The pepperoni phase was a great one

The post How to Make a Great Paleo Breakfast appeared first on French Pressed Kitchen.

Mr. P and I were in the mood for some lighter things, especially salads. I’ve been lacking salad inspiration lately so we just got a spring mix from Whole Foods to serve as our base. Can't go wrong with light greens and a good dressing. I think as the warmer weather rolls in I’ll be more creative with chopping up raw veggies (cabbage, carrots, peppers, oh my!) and mixing in some fresh, in season fruits. For now, something simple!

I had this awesome Mediterranean spice mix that I wanted to use (thanks, Amy!) because I had been staring at it for a few weeks. You can find it here. This mix was just olive oil and spices, so we slathered this on our cod filets, placed in a glass baking dish and let the oven do the work. We ended up cooking it on 400 for 25 minutes because these guys were pretty thick!

Here’s a pic of the dish…after we took out our dinner portions because I was too excited. End temperature was just around 140 degrees. I highly recommend a meat thermometer – it really helps prevent from overcooking, especially for fish!

Then for the salad I mixed up a quick dressing of lemon, tahini, olive oil, salt and pepper. I ended up adding a little water to thin it out as well. Tossed the lettuce, served with fish and done! Better than my chips + dip dinner the day we got back from vacation.

Hope you can find some inspiration in this simple, healthy and delicious meal. Spices and a good homemade dressing go a long way!

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Mediterranean Cod + Salad

A light but flavorful fish + salad meal, perfect for lunch or dinner!

Course Dinner, Lunch

Cuisine Mediterranean

Keyword Cod, Fish, Salad

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Andrea @ French Pressed Kitchen

Ingredients

Fish

• 4 cod fillets or other white fish
• 2-3 Tablespoons za'atar mix or a combination of olive oil, sumac, oregano, salt, thyme and sesame seeds

Lemon Tahini Dressing

• 1 Tablespoon tahini
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice I like mine citrus-y!
• Splash of water
• Pinch of salt
• Pinch of fresh ground pepper

Instructions

• Heat oven to 400 degrees.
• Prepare the cod by patting the fish dry, then covering the spice mix and placing in a glass baking dish.
• Bake for 15-25 minutes, depending on the thickness of your fish. I took the fish out at 25 minutes when it had reached about 140 degrees F.
• Prepare the dressing my mixing together the tahini, olive oil, lemon juice, water, salt and pepper. Adjust to taste (you can add more olive oil or tahini to mellow out the lemon if you like it less citrus-y.).
• Toss the salad with the dressing, then serve with the fish!

Notes

The dressing was a generous portion for two. I made more for our lunches the next day, but you could stretch it for 4 small servings as well!

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Who would’ve thought we’d want something this frosty and cold in early March…it’s still winter after all. Except here in D.C. the weather has been seasonably warm! No wonder the cherry blossoms are coming early this year.

Pedro and I were initially going to go out for biscuits of his birthday this week(because those are his favorite breakfast food, smart man), but after feeling a bit too full the night before we opted for something lighter, but still special enough for a birthday. If you haven't heard of "nice cream," it's basically a thicker form of a smoothie, but made with enough banana to make it hella creamy. You need a good amount so it blends well - if you're not big on banana flavor like me, make sure you freeze your bananas early when they're yellow (before black spots; after black spots, just wait for banana bread!!).

This batch of turned out soooo fluffy and light – true ice cream consistency. I *think* it’s because I put two more bananas in the freezer the night before (well, I asked Pedro to :D) so the next morning they were semi frozen, not too hard. Having it split up into chunks was also helpful (think medium banana cut in fourths).

To start, I threw about 4 tablespoons of almond milk and 3 bananas in the blender and turned it on CRUSH. I eyeballed the liquid and wasn’t sure how much I’d need, but have found that it really depends on the bananas! This time I didn’t need much but previously I’ve had to put more to get the bananas to blend. Once it looked nice and creamy (1-2 minutes), I added in some Vital Proteins Collagen and then the showstopper, blackberries!!

BOOM looks like ice cream:

And what a pretty color!  This was a perfect complement to the bananas and gave a little glimpse of summer berries to come.

Ah yes, bowl zen. Of course, we also topped with all the things, because, you know, YOLO. Purely Elizabeth granola (a favorite, gotta try 'em all), chia seeds, hemp seeds and coconut. A perfect breakfast if you’re looking for something on the sweet side but not too heavy.

If you try it out, let me know how it turns out :).

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Banana Blackberry Nice Cream

"Nice cream" is the perfect way to use up frozen bananas and/or other fruit, and have a satisfying treat.

Course Dessert

Cuisine American

Keyword Banana, Blackberry, Nice Cream, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 bowls

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 bananas frozen in small chunks
• 1 handful blackberries
• 4-6 Tablespoons milk almond or regular
• 2 scoops collagen peptides optional

Instructions

• Add milk and bananas to a food processor or blender. Blend until creamy! This may take a few pulses and adding in some more milk if the banana mixture looks too thick.
• Add in the collagen if using and blackberries. Continue blending until thoroughly mixed.
• Top with all the things! Granola, seeds, and coconut are some of my favorites for smoothies.

Any other nice cream ideas out there?! Let me know if you have inspirational flavors, and in the meantime, bon appétit!

The post Banana Blackberry Nice Cream appeared first on French Pressed Kitchen.

This gourmet pasta dinner came about when I bought a box of Cappello's paleo gnocchi at Whole Foods several weeks ago with a pumpkin pasta recipe in mind. I had used the normal pasta before and loved it, but now I wanted to try the gnocchi. Pillow of airy goodness - can't go wrong. It was definitely a splurge purchase, but worth it!

I've made my own gnocchi before, too, which isn't too hard, but these are great if you on the go and want something paleo + premade. Regular pasta or gnocchi would be great as well.

Okay - back to the inspiration. I was searching through my freezer and found some delicious Trader Joe's mushrooms I had bought on a whim and pearl onions, leftover from my beef bourgignon. Frozen veggies are just the best, they come in so handy when you least expect it!! You can definitely use fresh vegetables, but frozen makes it a bit easier if you're not sure when you'll cook it. This plus a few bits of bacon, salt, pepper, parsley and coconut milk = awesome sauce (literally...).

If you're worried the coconut milk will be too coconutty, like me, fear not!!! It becomes just a light creamy sauce and kind of absorbs the flavors around it. I was surprised how easily this came together and how great the flavors worked together. One more pan pic so you can see how much delicious is ahead of you.

I served mine with a side of spinach sauteed in coconut oil. Another light veggie like broccolini would be delightful, too. If you need a bit more protein I might suggest a runny egg on top.

Don't forget to create a slurry for this recipe - it keeps the sauce from getting lumpy!

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Creamy Paleo Mushroom + Bacon Gnocchi

You won't even notice this creamy pasta sauce is dairy free. Serve in with any pasta you like, or use a grain free version to keep this dish paleo friendly!

Course Dinner

Cuisine Italian

Keyword Bacon, Gnocchi, Mushroom, Paleo

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 -4 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• 2 slices bacon diced
• 1 cup pearl frozen pearl onions or 1 cup diced onion
• 2 cloves of garlic diced
• 12 ounces sliced mushrooms
• ¾ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 2 Tablespoons arrowroot flour
• ¾ can full fat coconut milk
• Parsley for garnishing
• 1 box Cappello's paleo gnocchi or other pasta (about 12 ounces)

Instructions

• Cook the bacon until slightly crispy, then transfer to a plate using a slotted spoon or fork.
• Leave a bit of the bacon grease in your pan to cook the onions and garlic. Add both and cook until onions are soft and garlic is fragrant.
• Add the mushrooms and cook until soft. I used frozen onions and mushrooms so once they defrosted in the pan, this didn't take long. Add the salt and pepper.
• In a separate bowl, create the slurry - combine the arrowroot flour and a splash of the coconut milk, whisking until smooth.
• Add the slurry to the onion and mushroom mix, then add the remaining coconut milk. Making the slurry first will ensure that the liquid isn't lumpy when you add it.
• Let the liquid come to a gentle simmer, then cook for a few minutes on low, stirring occasionally. The sauce should thicken nicely at this point. If it looks too thick, add a splash more of the milk. Add in the bacon at the end.
• Meanwhile, boil water for your pasta. Cook your pasta according the package, taking off a minute or two of cook time since they will cook more in the pan. I boiled my gnocchi for about 2 minutes.
• Transfer pasta to the big sauce pan and stir in. Revel in the beauty of your cream sauce.
• Garnish with parsley and enjoy!

Notes

Notes: I recommend serving this with greens on the side (spinach or broccoli would be great!) and a runny egg if you need extra protein.

Bon appétit my friends!

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