Nom Nom Paleo: Food for Humans (47 page)

1. C
   ook the bacon in a large skillet over medium heat, stirring occasionally. Once it crisps up, about
   15
   minutes, transfer the crunchy bacon to a paper towel–lined plate with a slotted spoon.
   
2. W
   hile you’re crisping the bacon, toss the cauliflower into a food processor, and pulse until it’s the size of rice grains. Pro tip: don’t overdo it. We don’t want liquid cauliflower.
   
3. I
   n a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
   
4. M
   elt the ghee in the skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about
   5
   minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for
   30
   seconds to incorporate.
   
5. A
   dd the cauliflower “rice,” season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about
   5
   minutes with the skillet covered. The “rice” is ready when it’s tender but not mushy.
   
6. S
   eason with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.
   

Plenty of folks eagerly gobble up baked potatoes with butter, so why don’t more of us prepare baked sweet potatoes with ghee? Oven-baked sweet potatoes become an impossible-to-resist treat once you dollop on a spoonful of ghee. Bake some up on a cold night, and they’ll warm you from the inside out.

1. P
   reheat the oven to
   400
   °F with the rack in the middle position, and wash, scrub, and dry the sweet potatoes. Prick the sweet potatoes all over with a fork or paring knife, and place them on a foil-lined rimmed baking sheet. Be sure to keep some distance between them.
   
2. M
   elt
   1
   tablespoon of the ghee and brush it onto the sweet potatoes. Bake the sweet potatoes for
   45
   to
   50
   minutes, or until they’re fragrant and soft to the touch. Remove the tray from the oven, and while the sweet potatoes are still hot, puncture the top of each spud with a fork to form an X. Push the ends of each sweet potato together, and the bright orange flesh will burst out of the seams.
   
3. S
   poon
   1
   tablespoon of the ghee onto each sweet potato, and season with salt and pepper to taste. Once the ghee melts into the tender sweet potato, it’s time to dig in.
   

Don't be shy: ADD MORE TOPPINGS!

Sausage and peppers are a classic combination, or try some chopped prosciutto and cooked kale.

But here's one of my favorite mods: Preheat the oven to 300°F, and spread ½ cup of unsweetened coconut flakes in a single layer on a parchment-lined rimmed baking sheet. Toast for 3 to 5 minutes until golden brown.

Top each sweet potato with toasted coconut flakes, ½ tablespoon of chopped toasted almonds, and a dash of ground cinnamon.

Hankering for a hunk o’ starch? Sweet potatoes aren’t the only game in town, you know. Plantains—a staple of Latin American and West African cuisine—can be a fantastic addition to a Paleo eater’s menu. I, for one, love
plátanos maduros
—fried plantains. With a pinch of coarse salt and some cinnamon, these sweet and savory plantains make a wonderful side dish. Try them with
Peruvian Roast Chicken
!

H
eat the ghee in a large skillet over medium-high heat. When it’s shimmering, lightly coat the plantain slices in the coconut flour and fry for
2
minutes per side or until golden brown. Transfer to a wire rack and dust on some fleur de sel and cinnamon. Eat ’em hot!

I
prefer ripe, splotchy plantains for their mild sweetness and tender flesh, but feel free to go with green plantains if you like ’em firmer and starchier.