Summer squash is most definitely on my “Top 3 Favorite Veggies” list, right alongside zucchini and brussels sprouts. Because all normal people keep lists of their fave veggies, right? In any case, this recipe is a kicked-up version of one my mom made for us growing up, that I OBVIOUSLY loved (see “Top 3 Favorite Veggies” list above). You’ll dig it, too.
SPICY SUMMER SQUASH
1 lb. summer squash
1/2 yellow onion; thinly sliced
One of my closest friends is Filipina (or Pinay, if you’re hip to the whole Filipino thing), and I love it when she cooks up a storm of Philippines delicacies — mostly because lumpia and Spam make my heart sing. She taught me how to make one of her favorite dishes, tinola, a chicken soup that’s traditionally served over white rice (or cauliflower rice, in my case). This recipe is 100% authentic (according to her mom) and 100% on point (according to me).
CHICKEN TINOLA
1 whole chicken; cut into pieces (or 2.5 lbs. bone-in, skin-on chicken pieces)
2 tbl. coconut oil
Nothing soaks up a night of too many Chardonnays like some potatoes. Sweet potatoes are low-calorie, high in Vitamins A, B5 and B6 as well as riboflavin. This hash will put some pep in your step any morning of the week!
SWEET & SPICY BREAKFAST HASH
2 large sweet potatoes (about 1 lb); diced into ½-inch cubes
½ white or yellow onion; diced
We’ve all heard of Sloppy Joe’s — beefy, tomato-y goodness slopped on soft roll that pleases parents and kids alike. May I present to you Sloppy “Po’s” — clean, nastiness-free Sloppy Joe’s on roasted portobellos instead of buns! Beats the hell out of any Manwich I’ve ever had.
SLOPPY PO’S
1 tbl. coconut oil
1 red bell pepper; seeded & diced
Paleo on the Rocks 