Hi! Happy Friday! I hope your week has been good and that you have a great weekend coming your way. The weather here is supposed to be fantastic and I plan to take full advantage of it during the next few days.
Last week, when I was planning a salmon dish to make for a friend we were trying to decided what to have as a side. She suggested Paleo scalloped potatoes, and the more I thought about trying to replicate the classic recipe, the further away it got from the taste of the original. I figured it would just end up being too sweet. So I thought, why don't we jazz it up somehow? Thai curry almond butter sauce? Yes please! Some salty crispiness on top? Done and done! But before I let you have the recipe for Thai Paleo Scalloped Potatoes with Bacon, I've got something else I think you could benefit from.
Today is a day of Global Meditation for Peace. It's to be the largest synchronized meditation in history. 9 am PDT.
I got goose-bumps watching that. Most of you will not see this in time, but now you know it happened… Did you feel a change in the energy of the people around you and the universe as a whole?
I've got more good news. The Chopra Center is offering another free 21-day guided meditation experience. The theme is “Expanding Your Happiness” and begins August 11, 2014.
I love these 21-day challenges. I feel so much more grounded and at peace. And yet I have a hard time incorporating meditation into my daily routine when the program isn't running – even though I know how big a difference it makes to my day. There are more and more benefits to meditation being recognized by the scientific community all the time. To learn more about the benefits of meditation please check out this post by the Chopra Center.
Meditation and healthy food are two powerful aspects to promoting overall health. So for you, please enjoy this unique spin on scalloped potatoes. Let me know what you think about this recipe and share your thoughts on these meditation practices in the comments below. Peace.
- 1/2 butternut squash (peeled and seeded)
- 1 medium yam (peeled)
- 1 medium sweet potato (peeled)
- 6 strips bacon (cut in 1/2″ squares)
- 2–3 green onions (finely sliced)
- 1 can coconut milk
- 1 Tbsp Thai red curry paste
- 2 heaping Tbsp almond butter
- 2.5 Tbsp lime juice
- 2 cloves garlic (crushed)
- Preheat oven to 400 F.
- Mix all ingredients together for the sauce in a medium sized bowl.
- Cut butternut squash in half, length-wise.
- Thinly slice butternut squash, yam, and sweet potato in 1/4″-or-thinner slivers.
- Place a single layer of yams in a casserole dish.
- Spoon a thin layer of curry sauce over yams.
- Place a single layer of butternut squash on top, then thin layer of sauce.
- Repeat with sweet potatoes, and remaining slices until finished.
- Cover with remaining sauce and sprinkle with bacon pieces.
- Bake covered for 40 minutes or until sweet potatoes can easily be pierced with a fork.
- Uncover and continue to cook for 10 minutes or until bacon is desired crispiness.
- Sprinkle with green onions and serve.
I made these with my Horseradish Honey Mustard Pecan Encrusted Salmon, another of my favorites!