PALEO SWEET POTATO AND CHIVE SHRIMP FRITTERS WITH POACHED EGG

9 Dec

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It’s Monday! Which means my birthday week is officially over, and I must say, it was the BEST week I’ve ever had! I was so shocked and also appreciative of the amount of love and support I received from my friends, family, and even people I’ve never met in person!

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But now it’s time to get back into the swing of things, and since I haven’t had fritters in a while, I decided to make some. These fritters were definitely a great way to start the work week 🙂

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The good thing about making fritters is how well they preserve, because it is an excellent way to add all your macro and micro nutrients into a round thick pancake, plus it’s a great lunch idea for work especially if you don’t have the time to cook everyday! They pair well with salads, buns, or whatever you’d like to eat them with, and they also taste great on their own! Very versatile indeed.

Now that my birthday week is over, it’s time to get back on track with my eating, especially since I’m going to Paris in a couple of weeks for the holidays! I need to make sure I follow a strict routine so I can prepare myself to eat all the croissants and yummy food Paris has to offer 😉

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I had an amazing birthday and it was even more amazing because I fit into my birthday dress, but I also intend to fit into it when I get back! Lol have a great day everyone!

Recipe: makes 4

1 organic sweet potato (puréed)
1/3 cup chopped chives
1 organic cage free egg
8 pieces organic raw tiger shrimp (peeled)
1/4 cup red bell peppers (diced)
1/4 cup red onions (chopped)
1/3 cup chia/flax seed meal (you can substitute for 4 tbsp of brown rice flour, but it won’t be paleo)
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/2 tsp curry
1/2 tsp Mrs dash salt free blend
1 tsp organic mustard (optional)
Coconut oil (for frying)

Peel and dice sweet potatoes into small cubes and boil with 1.5 cups of water for 10 minutes.

When ready, place boiled sweet potatoes and peeled shrimp in a food processor and purée until smooth.

Place purée in a large bowl and add remaining ingredients (including egg). Mix until a semi thick batter forms. The batter might be slightly runny but thats okay.

Cover the bowl with cling wrap and place in the refrigerator for 25-30 minutes. In the mean time, you can wash your dishes and clean your kitchen 😉

When ready, take the batter out of the refrigerator and place a skillet over medium high heat with 1 tsp coconut oil.

Scoop batter into the skillet using a medium sized ice cream scoop, this should give you about 4 servings. Fry each side for exactly 1 minute before flipping to the opposite side, but make sure you flip it gently or it will fall apart. Repeat the process for the remaining batter.

When ready, let it cool for 5 minutes before eating, and during this time, poach your egg, or eat it however you prefer 🙂

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