Gluten free Paleo Sweet Potato Bread

hi guys this is simply eatable with Amanda man and today I'm going to show you an awesome sweet potato bread and this bread is great for breakfast it's great for snacks it kind of tastes a little bit like a pumpkin pie which is amazing but there's no added sugar and it's grain free and paleo so technically you can add any time in it you know really doesn't matter so let me show you what I got I have coconut oil eggs coconut flour cinnamon nutmeg allspice baking soda baking powder salt vanilla and almond butter I'm going to show you a few little substitutions if you need to I do have about two and a half cups of mashed sweet potato here but I need three cups so I've added some applesauce to that so we'll get right into it first we need to mix all of the wet ingredients so I'm going to start with the almond butter and the almond butter you can actually substitute any other nut butter that you prefer I actually have done done better as well which is sunflower seeds however it does turn your baked goods a little green tastes just fine but it just turns a little green there's the eggs and the coconut oil and of course I forgot my vanilla with my wet ingredients so we got to put that in there real quick there's the vanilla all right now I'm going to go for the dry stuff I've got my coconut flour all my spices and a pentacle get all this stuff out of the way all right so now I have my mixture I have a greased pan I put coconut oil all over it and this is one of the Pirates pans it's um it's eight by six and it comes with the lid which is fabulous because then when you're finished with it if you don't want to take it out and wrap it up again you just pick the lid on it awesome voila Evo and then we put it in the oven for 350 for about an hour I usually start checking it at about 50 minutes and we'll see how this goes all right guys I am done with my sweet potato bread and it looks and smells fabulous okay so if you are the kind of person that wants to take this out it probably works a little bit better if you use a use parchment paper on the bottom then you can pull it right out I'm going to pull this out OOP as you can see very hot but fabulous bread right there grain free which is amazing I mean I know it doesn't look pretty smaller but good good got a very great sweet dense texture that's perfect for these kinds of breads and bonus no added sugar which is awesome actually I think the applesauce made it just a tad sweeter than just straight sweet potato why you mentioned before is this this recipe is interchangeable with pumpkin sweet potato again if you're low on pumpkin or sweet potato you can always sub in some applesauce however I would I don't know that I would substitute the entire three cups for applesauce I have to try that one anyways I hope you liked it if you've made any other substitutions and you want to share with me please let me know I love hearing that kind of stuff comment and let me know what you think I hope you liked the video and subscribe for more and thanks so much thanks for watching .

Video Description:

Lightly sweetened sweet potato bread. Great for breakfast or snack! For full recipe, go to www.simplyeatable.com

Chorizo Sunrise - Paleo Cooking with Nick Massie

okay guys last video of the day we're fired up and we're going to finish with a breakfast so if you're looking to start your morning strong from your biceps to your thighs come right back for our sure reason sunrise fit pay the up Kelly go ahead and fire up that burner what we're going for here your Therese Oh sunrise it's going to look like a Sun when we played it okay so I got a sweet potato we're going to pull the skin off just roast this off cooled it so that it's still it's not like falling apart I'm going to cut out an angle as possible what we're done we lay these out on the plate you see how bunch of those two the quickest on so here let's get some oil in there alright so these are in all we're looking to do is kind of caramelize that bottom layer we'll flip it over to make sure they're heated through but as they're in the pan we might push them and just make sure that there's some oil between the sweet and the pan and maybe have a little pinch of salt and pepper as well beautiful look at this girl we got a spoon down there then ski and into here we're going to throw together a quick little block about here let's check these bones we go we'll turn it down now you can see it's a little dark so not too dark yeah like that I'm going to go ahead and finish flip them and then kind of roll into the oil there you go are you want to go ahead and roll that lime out for me I get a little red iron going and then how about in the morning do you track like your macros in your breakfast and use this fattier meal or it is actually my fattiest meal it's almost always a eggs egg white some gluten free toes or some oatmeal a cup of fruit and then eggs what you do there how many eggs egg white I'm one to two eggs and then three to five egg whites depending on today and depending on what I'm doing with them but and then if you want to squeeze it in here and it feeds in mine typically not okay grab little bigger suppose it and start mashing this up on this tomato here took a soma cut this on a watery Center Punto here would do that yeah I don't think that posting salt hello's in cilantro everything I'll do that's good I will step out of five now is where the are cheaper comes in so I'm just going to give this is good placement so we want the out side you see how that's the outside angle yep that makes sense looks like that now let's turn this back on the trees on there it's thrown in there yeah perfect there's plenty of fat in there right so the edge of fat renders that'll provide that we call the cooking agent and again it to be a high fat meal we cook these in olive oil side in there and then we're going to finish the walk but it's no good good okay once about halfway cooked maybe two minutes he's going to crack the eggs right into the pan and then I want you to try to make them look as scrambled as possible by the external up crazy yeah okay now let's talk about Ice Age meals awesome meals right yeah this one and this is one of them right for the most part we serve it over sweet potato or yam we'll fry it like this which roasted looks a little bit lower fat but a great way to start the day huh yeah and or my favorite breakfast meal make a pile the middle we don't want to cover up our sunrise if you can help it okay we have some of our sausage of pote lay at the recipe for that on the site we have some happen to have some on hand so we're going to use that give a little round about a little more moisture and then use the whole avocado so maybe a quarter of what's in here a little bit less it on top how's that okay guys our Torino sunrise with Kellie Jackson thanks for being here works great for meal prep or breakfast any day of the week so get out there give this one a try and as always we're here helping you keep it video .

Video Description:

If you are looking to start your morning strong from your biceps to your thighs, check out our Chorizo Sunrise. Nick and Kelly thrown down on this legit sun shaped breakfast meal.

Sweet Potato Chips | Paleo Recipe

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Video Description:

Simple, Easy Sweet Potato Chips
Recipe: http://blog.paleohacks.com/sweet-potato-chips/
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Directed and Edited by Phil Mao

Ahi Tuna "Nicoise" - Paleo Cooking with Nick Massie

hey welcome back to ten dick calm tuna the second way has arrived it's going to be Tuna Nicoise the pans are heating up so stay tuned for this one all right so I've got a pot here with what a half inches simmering water it's going to drop some green beans in there trim the ends off these are called layout and Kovak lay Akiko they're right green bean in French I don't hear me speak my French but I got that one down Karina LeBlanc that's for you we're to let those scheme for a minute I've got an ice bath right here when the beans come out we'll shock them that'll provide a nice vibrant green color and stop them from cooking that way they'll stay crunchy like this then our tuna over here and looking a little tired you can kind of see little discoloration around the sides but still good enough to eat so just season that up salt pepper I'm going to give a little drizzle here boom boom tap tap tap-a-roo hands nice and hot little cross screen there oh all right well that stuff is rocking I've got a sweet potato here pre cook that just see if you can get the you know so I'm just scraping away the peel here i roasted this off at 350 wrapped in some foil took about 45 minutes but the goal is to keep it nice and firm so that when we toss it with the other veggies it doesn't break all apart yeah let's check in on our tuna here so a little slip normally I make diamonds in my pretty much everything that I grill but because we want to keep this pretty like rare medium rare we're just going to put one set of marks on each side all right so we'll take a look at our beans they're coming along with a two more minutes on those we'll come back over here and I've got a couple of heirloom tomatoes cut the core off that one and this one is pretty radical all right so nice color to it make some room on this plate and we'll pull pull our tuna right about there you can see on the side just a nice sear on each one - you know something like that let it rest here I'll just set it aside to finish prepping the salad all right now we've got our tomato sides figured out we'll go into our sweet potato kind of do something similar one two something like that and then with our eggs really nervous that we already taught you how to hard boil an egg that's in one of the previous posts so I'll link that on this post but our goal we did get a little bit of greenage right around there overall I'm pretty happy with that all right look at me like it or what okay beans I'm going to call those good just pull one out past there mmm hot over here right into the ice water okay so pull the beans from the ice bath see that vibrant green color still nice and crunchy right where we like them will top the tomatoes in there too potatoes is the eggs off on the side and then I've got my caper vinaigrette already made that right I already showed you you got that going that in there and then one last little touch my friend Laurel Laurel Tesoro she's actually inlay I think she's in Nice right now I come to think of it she made me a salad like this once some fresh dill in it if I can remember correctly so get some fresh dill in there toss this up and gently we don't want to destroy our sweet potatoes all right so here we go I've got a plate laid out with the beans along bottom nice and full with tomatoes in here I add boom-boom see the Hat all and then just get in there for eggs ok the last but not least we have our olive tapenade it's in our quiver already learn how to make that one top each one with a little so it's all up to that and just for kicks one uh nice drizzle of aged balsamic okay so tune to the second way this is Tuna Nicoise - I'm paleo Nick thanks for watching remember today to earn your shower you .

Video Description:

I learned this one from my mentor, Chef Al Levinsohn. He taught this to a group of house wives at an appliance store in Anchorage, AK. It was my first time assisting him for a cooking class and it was a great experience. While this is more of a summer preparation, I chose to make it now because there is some amazing tuna a my local Costco and there are fresh green beans at most grocers due to the holidays.