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I saw a variation of this recipe Multiply Delicious which is a great resource for paleo, GF and dairy-free.
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3-4 small/medium sweet potatoes, cubed into small pieces
1 apple, cut into similar size as sweet potatoes
1/2 onion, diced
2-3 C of baby spinach
2 T of coconut oil or bacon fat
1 1/2 teaspoons of rosemary
sea salt and pepper to taste
*optional: add sausage, bacon or ham cut into pieces or crumbled about the size of everything else
Add 1 T of coconut oil or bacon fat to skillet heated over med to medium high heat. Add sweet potatoes, onion, and seasonings to pan. I like to have the sweet potatoes a bit browned, but watch that they don’t burn. Add apple after the potatoes begin to soften so that they don’t turn to mush. Even if they do get mushy, it still tastes wonderful, it’s just a little bit more aesthetically pleasing.
In another pan, add other tablespoon of fat over medium-high heat and add meat if using and cook until no longer pink. If you are using leftover meat that is already cooked, then just add cooked meat to the potato mixture just before potatoes are done to reheat meat.
Add the spinach and keep on heat for just 1-2 minutes. Remove from heat as the spinach will continue to wilt.
We love to reheat this and have it for breakfast with some eggs, or serve it without meat as a side dish to grilled chicken, steak or salmon. We actually had this with our Easter ham for brunch with a fruit salad and it was delicious!