Sunday, December 29, 2013

Sweet Potato, Bacon, and Egg Salad


I haven't blogged in a while. I'm really bad about that. So much has been happening around here. Hubby went back to work and has been working almost every weekend since the beginning of November, #2 turned 13, Christmas season was upon us, and the biggest change of all -- I went back to work. Right now I'm just the interim secretary at my church, but I might just be applying for the position once the church makes it available. It works out well to be there and the kids can come in with me and do their cyber school work in the church library while I'm working. Not a bad deal.

As for food, I've been sticking to easy meals. Some repeats, some new recipes, all Paleo friendly. The key things to remember when cooking Paleo is low carb, no grains, no refined sugar, lots of meat, veggies, and fat. Now, I'm not just talking bad fat, an avocado is fatty and good for you at the same time. All in moderation my friends.

With going back to work I'm now hunting down recipes that I can use for lunches. Of course I can always pack leftovers from dinner, but a lot of time we don't have leftovers. I do like buying flavored sausage links from my local Amish market because they are fresh and have no preservatives, but I just can't eat sausage every day. I found this recipe for a fun twist on egg salad. Keeping with the no preservatives theme, you need to make your own mayonnaise for this recipe. Don't get scared off, it's super easy. 1 egg, 2 tsp lemon juice, a generous pinch of salt, and 1 cup extra-light tasting olive oil. Follow the directions here and you'll have super yummy mayo that's healthy.

On to the lunch recipe! Hard boil 2 eggs, put in an ice bath, peel and dice. Dice 8 slices of bacon and cook for only 5 minutes. Peel and dice a medium sweet potato and add it to the bacon and cook until the bacon is done. Let the bacon and sweet potato mixture cool. In a container mix the diced eggs, 2 TBSP mayo, 2 TBSP lemon juice, 2 TBSP fresh dill (less if using dried dill.) Add the bacon and sweet potatoes when cooled. Mix up and eat warm or cold.

I'm actually looking forward to going to work tomorrow and eating this for lunch. I had a spoonful and it was tasty! Round this off with a piece of fruit, maybe some nuts, and I'm good to go.


SWEET POTATO, BACON, AND EGG SALAD
Serves 2

INGREDIENTS
1 medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 TBSP dill, finely chopped
2 TBSP mayonnaise (make it Paleo friendly with this recipe)
2 TBSP lemon juice

INSTRUCTIONS
1. Hard boil the eggs, rinse in cold water or ice bath, peel, and dice.
2. Heat skillet on medium-high heat. When hot, add diced bacon and cook for 5 minutes.
3. While bacon is cooking, peel and dice sweet potato. After the 5 minutes, add sweet potato to bacon. Continue to cook until potato is tender and bacon is fully cooked. Let cool.
4. In a small bowl mix eggs, dill, mayonnaise, and lemon juice.
5. When sweet potatoes and bacon are cool add to egg mixture and mix to combine. Serve warm or cold.

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