Easy Paleo Potato Substitutes

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Whether you celebrate Hanukkah or Christmas, we’ve got you covered with a Paleo Diet approved recipe for your festivities. Following the Paleo Diet doesn’t mean you have to miss out on your favorite dishes – with slight modifications you can recreate the traditional recipes that remind you of your family’s traditions. Although The Paleo Diet permits Dr. Cordain’s 85:15 rule, the principle to avoid white flour and potatoes is rooted in science and evidenced by the adverse effects consumption has on your health.

See the following:

Flour Fortification with Folic Acid: Good Idea or Bad Idea
Are Potatoes Paleo?
Gluten and the Brain

Luckily, you won’t miss either of them in the Paleo Zucchini Pancakes and Scalloped Garnet Yams. By tradition, potato pancakes or latkes, often contain white flour, white potatoes, and are topped with refined sugar. The zucchini version doesn’t contain any of these ingredients, and even with the potato substitute, are still fluffy and savory.

Scalloped potatoes traditionally rely on white potatoes, cream, and white flour. The Paleo version substitutes flavorful herb coconut milk that creates a creamy sauce for the antioxidant rich garnet yams.

Start a new tradition in your family this year by incorporating these recipes into your celebrations!

PALEO ZUCCHINI PANCAKES

These savory pancakes can be served for breakfast, lunch or dinner as the main dish or a hearty side.

INGREDIENTS

  • 1 lb zucchini (about 2 medium-sized zucchini)
  • 1 egg
  • 3 green onions, light green and white parts only
  • ¼ tsp freshly ground pepper
  • Zest of 1 lemon
  • Coconut oil, for frying

DIRECTIONS

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Grate the zucchini with a box grater or the grating attachment on your food processor. Don’t use a microplane grater as it releases too much water from the zucchini. Place the grated zucchini onto a clean dishtowel or cheesecloth.
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PALEO SCALLOPED GARNET YAMS

Perfect to serve at a potluck, on the buffet table, or for any family dinner. Easy to make ahead and reheat just before serving.

INGREDIENTS

  • 3 Garnet yams OR sweet potatoes (about 4 cups sliced)
  • ½ medium yellow onion, thinly sliced (about 1 cup)
  • 1 ½ tbsp olive oil
  • ¼ tsp dried sage
  • ¼ tsp dried oregano
  • ½ tsp dried thyme
  • Pinch of fresh ground pepper
  • 1 14.5 oz can full-fat coconut milk

DIRECTIONS

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In a large skillet pan, melt 1 ½ tablespoons of olive oil over medium-low heat. Add dried spices and pepper. Cook until the spices are fragrant (about 30 seconds) and then add in coconut milk. Reduce over a low simmer (stirring frequently) for approximately 20 minutes. The mixture should thicken and reduce by about 25%.
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Stephanie Vuolo
@primarilypaleo
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Stephanie Vuolo | The Paleo Diet Team

Stephanie Vuolo is a Certified Nutritional Therapist, an American College of Sports Medicine Personal Trainer, and a Certified CrossFit Level 1 Coach. She has a B.A. in Communications from Villanova University. She is a former contributor to Discovery Communications/TLC Blog, Parentables.

Stephanie lives in Seattle, WA, where she is a passionate and enthusiastic advocate for how diet and lifestyle can contribute to overall wellness and longevity. She has been raising her young daughter on the Paleo Diet since birth. You can visit her website at www.primarilypaleo.com.

About Stephanie Vuolo

Stephanie VuoloStephanie Vuolo is a Certified Nutritional Therapist, an American College of Sports Medicine Personal Trainer, and a Certified CrossFit Level 1 Coach. She has a B.A. in Communications from Villanova University. She is a former contributor to Discovery Communications/TLC Blog, Parentables.

Stephanie lives in Seattle, WA, where she is a passionate and enthusiastic advocate for how diet and lifestyle can contribute to overall wellness and longevity. She has been raising her young daughter on the Paleo Diet since birth. You can visit her website at www.primarilypaleo.com.

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“7” Comments

  1. I couldn’t get the patties browned on both sides without scattering when I turned them over, so now I put the entire mixture in the pan. I turn parts of it over occasionally and if it’s not brown enough on the underside, I turn it back over to finish browning. Then I brown the other side. It’s really good.

  2. I unfortunately did not end up liking the zucchini fritters. I really wanted to, but the flavor combinations were just a bit off… zucchini with lemon didn’t go all that well. I did bake them, so not sure if that changed the taste at all?

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  5. I love the lemon zest in the zucchini pancakes. I sprinkled the pancakes with sea salt before serving, as well. The yam recipe (I used purple yams) is in the oven… It smells delicious! Thanks sincerely for the potato alternative recipes!

  6. As for zucchini pancakes I add grated carrot, garlic and onion and a pinch of dried or fresh thyme. You can also bake them. They are deliciuous and you can take them everywhere!:)

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