I haven’t posted a recipe lately, so without further adieu, here’s another fantastic one from Mellissa Sevigny, author of the fabulous food blog, I Breathe… I’m Hungry… I’ve been posting Mellissa’s recipes for a while over on the Celiac Handbook website, but I’m hoping to get a lot more of them here on Primal Docs, so stay tuned for that.
Mellissa posted this recipe back on January 8 and I made it that same week and it was one of the most hearty (and tasty) dinners that I’ve had in a long time. Between the flavors of the chorizo, garlic, and onions, I was left looking for more, more, more. And while I’m not one of those “put kale in everything” type of people, the kale added a really nice crunch.
Again, I’ll point out to those who say eating paleo is restrictive — you have no idea what you’re talking about. If this is the picture of what a restrictive diet looks like, sign me up! (Oh, I forgot, I already am signed up).
Excerpt from recipe author:
To make this recipe low carb, you could probably replace the sweet potato with cauliflower and reduce the onions to 1/4 cup. That would save you about 8 grams of carbs per serving. Surprisingly, kale is relatively high in carbs, which a lot of people don’t know – 2 cups contains 10 grams of net carbs. Healthy carbs for sure, but if you’re doing an Atkins style program that restricts you to 20 grams of net carbs a day to get into ketosis, then you might want to replace it with spinach or collards which are much lower in carbs. Just sayin’.