Tags
best gluten free recipe, dairy free, gluten free, healthy comfort food, lactose free potato salad, Paleo Comfort Food, Paleo side dish, sweet potato salad, yams
Well you’ll never guess what we’ve been up to! No, seriously, you won’t guess. Josh, of all the Paleo-loving, endurance-sports-hating people in the world, has been training for the Enbridge Ride to Conquer Cancer. He’s been riding a bike for two months (in between spring snow storms….thank you Edmonton) so he can ride 200km over two days, coming up here in June. I, on the other hand, have taken up running again (whaaaa?!) in my quest to overcome a defunct thyroid (joy) and all the GF baked goods I’ve churned out as my coping strategy to house-hunting stress (Josh is thrilled with this coping strategy). Throw in a couple of trips, a couple of visits, and this pesky thing called “working full-time”, and we have cooked only two or three original things in the past eight weeks (other than the baking). Our gigantic book of Canadian Living BBQ recipes has been getting a workout (and still has a flawless record for terrific meals) as have our Paleo cookbooks (written by, you know, other people). It’s creeping up on summer though, and we really want to share the few recipes we’ve cobbled together so you can add some solid eats to your celebrating-the-sunshine menu.
The first one is this sweet potato salad recipe, inspired by one of our local grocery stores. They have a vast (and ridiculously expensive) deli selection, including all sorts of funky salads. Since we’re instantly suspicious of anything that comes in a container with no assembly required, we made our own. It is super filling, so the recipe is probably enough side dish for six to eight people. We keep it in the fridge and eat it over the course of the week (the extra carbohydrates are good for Josh right now, since he’s burning so many extra calories). The trick is to pay close attention to the sweet potatoes, so they don’t get overcooked and mushy (learned from experience, trust me).
Ingredients:
- 3 sweet potatoes, chopped, boiled
- 1 cup chopped celery
- 1/2 cup chopped pecans
- 1/3 cup raisins
- 1/3 cup red onion, finely chopped
- 1 tbsp ginger, ground, dried
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- 1/2 cup homemade mayo
Preparation:
Chop the sweet potatoes, then boil them for 10-12 minutes, or until easily pierced by a sharp knife. Drain and rinse well with cold water. Toss in a large bowl with celery, pecans, raisins, and red onion. Mix the ginger, salt, pepper, lemon juice and mayo together in a small bowl. Add to the salad, and toss until everything is nice and evenly coated. Chill in the fridge until ready to serve.
Bon appétit!