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1. Preheat the oven to 350 F. 2. Add unsalted butter to sauce pan. Melt over medium heat.
Pre-Paleo, I used to start my mornings with a big bowl of oatmeal, mixed with peanut butter, cinnamon, and a sprinkling of oat bran. Looking back I realize that the full feeling I had grown accustomed to was actually bloating...yes, I was full, but mostly I was bloated and uncomfortable. But, regardless of how I felt post-breakfast, I still love that flavor combination.
You may, or may not, know this about me, but I was a vegetarian from the age of 10 until about the age of 25 (I can't remember the exact age, but I started incorporating a little fish into my diet around this time). I also love to cook and create beautiful food. So, when a friend of mine asked me to cater a party for her vegan, vegetarian, and pescetarian (fish-eating) friends...I was prepared. One thing that I've discovered (during a short stint with raw-eating) is that there are a lot of raw food recipes that, with a tiny bit of tweaking, are Paleo-friendly.
This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style.