Category Archives: Sides

Smashed Potatoes

A close up of a smashed potato
A close up of a smashed potato



Hello and Happy 2017! It has been a while since I posted, but it is not for lack of material!! It is basically my poor photography skills, alas I am going to make an effort to post at least once a week from now on.

These smashed potatoes are my favorite way to eat potatoes, they are really easy to make and mark my words you won’t stop at one potato. They are crunchy and olive oil soaked like a really good french fry in a different form.

Speaking of olive oil make sure you are buying the real thing when you shop for it. Olive oil has a long history of being adulterated. So do your homework! Here is a great article on how to choose real olive oil.  Once you have real olive oil you will never go back.  I have a bit of an addiction to really good olive oil, it is my main fat source and does have many health benefits.  This is a really great read on the history and scandal of olive oil –Extra Virginity by Tom Mueller.  Your arteries and body will thank you when you do an oil change by ditching the seed oils,(canola and vegetable oils) and go for real olive oil.


Smashed Potatoes

10-12 Potatoes of a smaller variety (think yukon golds)

Good olive oil

Salt and Pepper to taste

  1. Place potatoes in large pot of water on stove and boil until the potatoes are soft. (mashable)
  2. Drain the potatoes and place evenly spaced on a cookie sheet.
  3. Proceed to “smash” the potatoes so they are flattened ( I use a metal spatula),
  4. Drizzle a generous amount of olive oil all over the smashed potatoes 
  5. Bake at *375 until the potatoes are golden brown and crispy on the edges.  around 35-45 minutes.
  6. Enjoy!  Serves 4-6 

Deep Fried Brussel Sprouts

The Fryer
The Fryer
Deep Fried Brussel Sprouts
Deep Fried Brussel Sprouts

Even if you don’t like Brussel sprouts, I bet you will like them prepared this way.  I had my first taste of these babies last year when my husband and I went out to dinner.  They were delicious, however I felt bad when I found out they were fried in, of all things, soybean oil !!!   Seed oils are not good for you, period, so I decided I would make these at home and avoid any more restaurant surprises.

My first attempts didn’t work out to well, as I was trying to fry them in a pot on an electric stove.  For those of you that cook on electric, you know it is next to impossible to maintain a stable heat.  They turned out soggy or burnt.

I finally decided to buy myself a little deep fat fryer, thank goodness for Amazon Prime and the ability to impulse shop your heart out.  I am very pleased with the little fryer (pictured above) that I ended up with.  I wanted something that didn’t require too much oil, as I planned on using coconut oil and as you may or may not know it is a tad pricier than your run of the mill “bad for you” seed oils.  Coconut oil is a good choice as it has a high smoke point and has some very healthful qualities.   Also I don’t fry things that often, so I have no need of maintaining a huge vat of oil for extended periods.  This inexpensive fryer works great!

If you have a gas stove and decide to try making these  in a pot on it,  let me know how they turn out otherwise, I recommend a little deep fryer the one above you can get here.  Then make these tasty little treats….. even the kids will like them!!


Fried Brussel Sprouts

1 Pound Brussel Sprouts trimmed and washed cut in half and towel dried

Coconut oil

Salt to taste

  1. Fill your deep fryer according to manufacturer directions with coconut oil or use a small sauce pan and 1-2 cups of coconut oil.
  2. Heat the oil to *375 degrees
  3. Fry the Brussel Sprouts in little batches until the start turning brown around the edges and outside
  4. Lift the Brussel sprouts out of the oil and place in a paper towel lined bowl and sprinkle with salt.
  5. Let cool a moment and devour.  Repeat until they are all cooked.    Serves 1-4 People

Paleo Confetti Coleslaw

Confetti Coleslaw
Confetti Coleslaw

Coleslaw is one of the main staples here at Hillbilly Haven.  It’s a nice change from regular green salads, and personally I just love all the gorgeous colors mixed together.  I love eating color and wearing color and painting color and seeing color.  Bright, juicy, rich, happy, nutritious color!!!

That makes me think of how many creative people there are in the world. A couple of years ago,  I went from runner to podcast walker (one who listens to podcasts whilst walking).  The line up of my podcasts include; Radio Lab, This American Life and The Ted Hour.  Each time I walk and listen, I learn of yet another group of creative people in all realms of society, doing amazing stuff.  It really makes me feel so reassured and awed to know that these people exist and are adding so much to the world!

One of our go to meals is Fish sticks (mahi mahi or a similar white fish coated in egg and almond flour baked in the oven ) served with a side of coleslaw.  I also include my “special sauce”,  homemade mayo mixed with a bit of organic ketchup.  It’s a simple nutrient dense meal that is quick to prepare.

My recipe is just a guideline for building your coleslaw, feel free to add anything you think would taste good!!  Remember to eat from the rainbow!!

Confetti Coleslaw

1/4 Head of Red Cabbage, Cut thinly

1/3 Head of Green Cabbage, Cut thinly

3 Medium Carrots, Grated

1/2 Bunch of Parsley, Chopped

1-2 Organic Apples, Chopped

Salt and Pepper to taste

Optional Additions include: Grated Jicama, Pumpkin seeds, Sunflower Seeds, Currants, Shredded Beets, Grated Brussel Sprouts etc……

  • Place all the prepared Veggies into a large bowl.


1/2 Cup Olive Oil (good real olive oil)

1/4 Cup Organic Apple Cider Vinegar (use a brand like Braggs with the “mother” in it)

1 Heaping tsp. Stone ground or Dijon Mustard

1 tsp. Maple Syrup or Honey (use more if you like it a bit sweeter)

Salt and Pepper to taste

  • Mix all the dressing ingredients together and adjust for taste.  I like to use an immersion hand blender to get a creamy dressing,
  • Add the dressing to the coleslaw and mix well.  This coleslaw tastes better with time as the dressing marries with the veggies, so feel free to make it ahead of time. You may want to double the dressing if you add more veggies.