Crispy Yam Patties

A delish simple nutrient dense carb for those who need morning carbs.  This is a favorite of my son for Soccer mornings!

  • 1 lg Yam
  • 2-3 Tbsp Butter
  • Epicure’s Chili Garlic salt

Poke your large yam with a fork a few times, pop into the microwave for 4-5mins until just cooked.

Melt butter in your Eclipse frying pan, pop in your slices and cook until crispy on both sides. Season before serving.

Fab Breakfast

Fab Breakfast

Beet and Goat Cheese Tower

Simple and easy and the kids were fighting over them!

  • 2 Golden Beets
  • 2 Beets
  • Goat Cheese
  • Montreal Steak Spice

Peel and slice beets.  Pop into your Epicure Steamer and microwave 4 minutes.  Soften goat cheese 10 mins in microwave.  Layer beets and slather on goat cheese.  Sprinkle Montreal Steak spice on top.  Devour.

Cream of Roasted Tomato & Pepper Soup

I had some tomato’s and peppers that were getting a little soft so a roasted soup was the answer to not wasting them!  The veggies taste so amazing that I ate half of them straight out of the pan!

  • 3 Tbsp Olive Oil
  • 1 med onion, wedged
  • 4 big handfuls of cherry or smallish tomato’s
  • 12 lg red peppers, chunked
  • 3 cloves garlic
  • Epicure’s Chili Garlic Salt
  • 1/2 tsp Coconut Sugar
  • Epicure’s Veg Bouillon mix

Using your large Everything Pan or a lg Frying Pan cover the pan with your olive oil.  Toss in all your veggies and coat with oil and grind on 2o turns of your Chili Garlic salt.

Roasting Tomato & Pepper for Soup

Roasting Tomato & Pepper for Soup

Put in a 425 oven for 4o mins until some are slightly starting to brown and onion has yellowed and juices are bubbly.  This is SOOO delish if you’re like me you’ll eat 1/4 of it right out of the pan.  DON’T make these on a cookie sheet, they’ll burn rather than carmelize.

Transfer to your Epicure Multipot, add a cup of water and a tsp of Epicure’s dry bouillon mix.  Heat and enjoy!

Eggplant Gratinee

This is one of my favorite dishes from Ronel’s home country of Haiti.  I’ve Paleoized it!  DIVINE!!

  • 1 Tbsp each Butter and Olive Oil
  • 1 small onion, minced
  • 3 garlic cloves, minced small
  • 1 lg eggplant, peeled and diced small
  • 2 tsp Epicure’s Chicken Bouillon Mix (low sodium and no icky additives)
  • 1/4 cup cream, optional
  • 1/3 cup shredded cheese, optional
  • 1/2 tsp Epicure’s Chili Garlic Salt

Saute onion & garlic in butter and olive oil in Epicure’s Wok or Frying Pan.  Once lightly browned, add in eggplant and and 2 Tbsp water, cook on low until eggplant is completely steamed and softened (about 20mins).  Mash.  Add bouillon mix, cream and salt.  Place into baking dish and cover with shredded cheese.

This is yummy without the cream and cheese too.


Creamed Cabbage with Bacon

I enjoyed a delicious 5 course meal at Mission Hill Winery and this was one of the recipes.  It was just as good when I made it at home!  So divine served with fish!  I served mine with Salmon.

  • 1 Tbsp Butter
  • 4 strips bacon, diced
  • 1/2 cup thinly sliced leeks (white and light green only)
  • 4 cups thinly sliced cabbage (I had none so used my bagged slaw mix)
  • 1 cup cream
  • 1/4 cup grated parmesan

Cook bacon in  butter until crispy.  Saute shallots and cabbage in the buttery bacon until nearly soft.  Add in cream and simmer until it reduces and thickens up.  Stir in parmesan and let stand a few minutes before serving.