Welcome to the new posting day for the recipe. I’m also launching a new idea where you get to contribute your own unique healthy, delicious recipes.
If you have a recipe that you think “The Butterfly House” tribe would absolutely love please send your recipe details through to the following: email@example.com
And because I’d love to honour you please include a picture of yourself and a short one paragraph blurb either about yourself, the recipe, or maybe a life lesson you want to share with the tribe. I want this site to be interactive and I want you gorgeous girls to know that I acknowledge you in appreciation.
Who says blog sites need to have well known people on it? Puhleese! You may not be famous but it doesn’t bother me! I just think it would be awesome if the tribe would interact with one another. Gives it a more personal touch don’t you think?
So go ahead…
Do it! I dare you! Be bold!
Meanwhile, today on the blog we have Paleo Lamb Sliders. These are totally delish! This recipe is courtesy of a recipe card I picked up at “The Primal Pantry” at Teneriffe.
4 Tbs coconut cream (put it fridge so it is thick and creamy).
Juice of 1/2 lemon
Good pinch salt and pepper
2 tbs chopped mint.
Mix it all well in a bowl and pop it into the fridge until your ready.
1-2 large sweet potatoes, sliced into 1 cm thick slices
1 avocado, sliced
1 capsicum, sliced and roasted (optional)
2 tbps fresh chopped rosemary
2 tbps coconut oil
pinch salt and pepper
In a container, mix the rosemary, oil, salt and pepper. Add the lamb to the mix and coat well.
Set aside to marinate.
Preheat your oven to 180 degrees. On a baking paper lined tray, lay out the sweet potato rounds and bake for 20-30 mins until cooked. Remove from oven and set aside.
In a hot pan, cook the lamb to your liking. Set aside to rest for 5-10 mins before slicing.
Take a sweet potato round, stack it with spinach, avocado, capsicum, and lamb, drizzle with the dressing and top it all off with another sweet potato round.