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Sweet Potato Garlic Pub Fries

Baby, it’s cold outside! Winter time means comport food time. Time to cozy up to a fire at your local pub (or at home) with a pint and some warm hearty food. You can recreate your favorite pub food recipes with a clean, whole food, Paleo twist. Just a few easy substitutions, a bit of creativity, and . . . Bob’s your uncle. We are starting our Paleo Pub Crawl series with these yummy garlic fries, made with sweet potatoes, which are more nutritious and easier on your blood sugar than regular potatoes. This is an EXCELLENT accompaniment to our Paleo Pub Burger, coming up next.


2 large sweet potatoes, cut into large wedges
2 tablespoons bacon fat or coconut oil, meltedSea salt and ground black pepper, to taste
1/2 teaspoon ground cayenne pepper, or more or less, to taste (optional)
2 tablespoons fresh Italian parsley, roughly chopped
4 – 6 garlic cloves, minced
1 tablespoon extra virgin olive oil


  1. Preheat oven to 400 degrees F.
  2. Cut the sweet potatoes into uniform large wedges, then toss with the melted fat, salt, pepper and cayenne pepper, until the wedges are evenly coated.

  3. Spread the wedges in a single layer on a cookie sheet. (If they are too crowded, they might get a bit soggy.)

  4. Bake for 30-40 minutes, turning a few times during baking, until the wedges are done and slightly crispy.
  5. While the wedges are baking, mix together the chopped parsley, minced garlic, and olive oil.

  6. Once the wedges are out of the oven, toss them with the garlic mixture and serve while hot.

Pomegranate Orange Cranberry Sauce

Every Thanksgiving, I make cranberry sauce, refining and improving the recipe over the years. But I think I can stop trying to improve it, because I honestly don’t think it gets any better than this! This sauce is tart, sweet (but not overly) and is an amazingly fresh, bright complement to an otherwise heavy meal. Time, sugar and cooking candy the orange peel to take out most of its bite. It is best to make the day before serving, to allow the flavors to blend and mellow.


1 lb organic cranberries, picked over
1/2 cup water
2 oranges – 1 washed, unpeeled, seeded and cut into chunks, 1 for juice and zest3/4 cup coconut sugar, maple syrup or honey (or more, to taste. I ended up using about a cup.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon orange zest
1/2 cup pomegranate seeds (optional)


Cook the cranberries, water, coconut sugar, spices, unpeeled orange chunks and juice from the second orange uncovered over medium heat until most of the berries pop and the sauce is thick, about 10 minutes.

Remove from heat when it is cooked down and looks like this:

Blend with an immersion blender, right in the pan (or remove to food processor or blender – the goal is keeping it chunky.) Remove and discard any remaining larger orange peel pieces.

Add orange zest and pomegranate seeds and chill in refrigerator at least several hours up to two days before serving. Enjoy!