Easy At-Home Baked Sweet Potato Fries

#Vegan #Glutenfree #Grainfree #Whole30 #Paleo #Dairyfree #Sugarfree

Our daughter just turned the Big 1 year! Hubs and I confidently carried our little one into her 1-year follow-up expecting, for the first time in our brief parenting tenure, to get a great report along with the standard marching orders “just keep doing what you’re doing.” We’d been receiving those same instructions at every previous check-up along with high praise for our daughter’s diverse food intake and her preference for spinach and love of scrambled eggs.

Baby Girl Turns Eating Spinach into a Full Contact Sport

But this time, we were hit hard by our pediatrician’s orders to transition our daughter to all solid food within 60 days. Most alarming to me, I was told to stop pureeing or mashing her foods starting right away…I was appalled! I thought we were doing so well. I’d been cruising along using our trusty NutriBullet to puree everything from broccoli and carrots to salmon and chicken, and she was doing so well eating that stuff…just as long as it was smooth with no lumps. She’d basically refused to eat anything with lumps or texture except her beloved eggs. I had created these yummy Veggie Puffs which she liked, but they’re pretty labor-intensive so I rarely make them and don’t relish the idea of making them several times per week.

Now my head was spinning as I pondered all the changes I’d have to make and worried how baby girl would respond to the transition. On the other hand, I can’t stand the idea of giving our little girl the highly-processed chemical-laden transitional toddler foods sold in stores.

Hubs – recognizing the look of consternation on my face – said, “Baby, it’ll be okay. We’ll just start by giving her those foods she already likes. What about sweet potatoes? We know she loves those.”

Of course! That’s what I’ll do! She loves sweet potatoes. I’ll start there, I thought to myself. I decided to try to recreate one of our favorite treats – sweet potato fries – without the funky hydrogenated oils and preservatives. Baked with a little extra virgin coconut oil and some pure, unsweetened apple juice, these “fries” take only a few minutes to make and both my daughter and husband love them! Their an easy, inexpensive and delicious treat you can make in less than hour (including cook time). The secret is the combination of coconut oil and apple juice that the “fries” bake in. The result is slightly sweet and just the right combination of soft and crisp to be considered the perfect healthy transitional food by even the most persnickety pediatrician. Score one for Mommy!

Ingredients:
• 1 Large or 2 Small Whole Sweet Potatoes, Washed and Peeled
• 1 Tbsp. Organic Extra Virgin Coconut Oil
• 2 Tbsp. Unsweetened Homemade or Organic Apple Juice
• 1/4 tsp. Ground Cinnamon
• Light Sprinkling of Sea Salt, Ground Ginger, and/or Allspice

Hardware:
• Large Chef’s Knife (the sharper the easier this will be)
• Cutting Board
• Parchment Paper
• Medium-sized Cookie Sheet or Baking Pan

Instructions:
1. Preheat oven to 375° Fahrenheit (190° Celsius). Cover baking sheet/pan with parchment paper. Then set aside.
2. Slice sweet potato (or potatoes) length-wise into 4-5 slices of roughly equal width (as pictured below).

Then cut slices into match sticks (or french fry shape). When cutting sticks, try to avoid pointy or sharp edges.

3. Pour oil and apple juice onto parchment paper and rotate pan gently to blend the liquids (you can also use a fork or other utensil to swirl the liquids together). Then place the sweet potato sticks in a single layer atop the liquid mixture. Lightly sprinkle with spices, and then gently shake the pan again to distribute the liquids and seasonings.

Raw Seasoned Sweet Potato Sticks Ready to Bake

4. Bake in preheated oven for 40-45 minutes. Then remove from oven and test for doneness.

Makes about 2-3 Toddler Servings
Notes and Serving Suggestions: If you’re serving a toddler, you want the fries to be softer so stick with the shorter bake time. Check first after 40 minutes. If not quite done, stick the pan back in the oven for 3-5 more minutes. For adults, bake for 45 minutes before checking for doneness for a crisper texture. If not quite done, bake for 5-7 minutes longer, but keep a close eye on them. They go from crispy to burned very quickly.

Wisdom for the Day:
So, as the Holy Spirit says, “Today, if you hear his voice, don’t have stubborn hearts as they did in the rebellion, on the day when they tested me in the desert.”
~Hebrews 3:7-8 (Common English Bible)
Read more here.

Sweet and Crunchy Whole Apple Crumble

An apple a day…we’ve all heard the saying encouraging us to eat an apple everyday to stay healthy, avoid trips to the doctor, etc. Check out this terrific article with current research and info proving that old adage that apples are truly one of the world’s healthiest foods! Apples are remarkable little nutritional powerhouses – providing lots of fiber (including soluble fiber proven to decrease levels of “bad” cholesterol), buffer blood sugar spikes and aid in weight loss by sustaining feelings of fullness; along with several antioxidants likes Vitamins C and E (source).

Apples are also a good source of the flavonoid querticin. Quercitin is interesting because research has shown that topical application of quercetin provides protection against free radical damage and provides skin soothing benefits, especially when combined with silicones and lipid ingredients (for example in a good antioxidant serum, source). Consuming quercetin is thought to provide similar protection, and research is ongoing to determine the extent to which bioflavonoids can help fight the signs of aging. Read more about Quercitin, the nutrients apples provide; and the world’s healthiest (type) of apple here. In the meantime, we should all try to eat more apples and other fresh fruits.

I try to vary the types of apples our family eats. Hubs likes to dip apple slices into unsweetened almond butter, and My mom likes to sprinkle her slices with sea salt. The baby is found of homemade applesauce (thank you, NutriBullet!). But sometimes, especially as the weather here is turning toward fall, I find myself craving the warm, soothing comfort of sweet baked apples spiked with cinnamon, ginger and cloves and topped with crunchy, crumbly yumminess.

This recipe satisfies those cravings without sacrificing health and nutrition by incorporating apple in various formats including whole organic apples I found from a local vendor. It’s a perfect Thanksgiving or holiday dessert recipe because it’s quick and easy to throw together while you manage other cooking and all the craziness that holidays bring. I think your family will enjoy this recipe as much as mine did!

Ingredients:

• 8-10 small apples, preferably organic and/or locally grown, washed and chopped
• 1 Tbsp. Apple cider vinegar
• ½ cup Whole pitted dates, chopped
• ½ tsp. Ground cinnamon
• ¼ tsp. Sea salt
• pinch each Ground Allspice, Ground cloves, and Ground ginger

• 2 Tbsp. Unsweetened apple sauce
(Consider making your own fresh apple juice for highest nutrient profile. Read more here.)
• 1.5 Tbsp. Tapioca starch
• ½ cup Maple Syrup

• 1 cup Gluten-free Rolled Oats (substitute ½ cup each Coconut and almond flours for Grain-free/Paleo version)
• ½ cup Coconut Sugar
• ¼ tsp. Sea Salt
• ½ cup Chopped walnuts
• ½ cup Chopped almonds
• 2 Tbsp. Unsweetened apple sauce
• ¼ cup Coconut Oil, melted

Hardware:
• Measuring spoons + cups
• Glass measuring cup
• Small mixing bowl
• Nonstick coconut oil spray
• 8 X 8” Baking dish
• Aluminum foil

Instructions:
1. Preheat oven to 350° Fahrenheit (177° Celsius) and spray the inside of an 8 X 8” or 9 X 9″ baking dish with nonstick coconut oil spray.
2. Place chopped apples in bottom of prepared baking dish then sprinkle with vinegar. Toss lightly to combine. Add the dates and spices to apple mixture. Then stir well to combine and set aside.
3. In a glass measuring cup, stir together apple juice, apple sauce, and maple syrup. Then mix tapioca starch into syrup mixture and using a wire whisk or fork to beat mixture well until no visible lumps of starch remain. Pour apple juice mixture over chopped apple mixture and toss well to combine.
4. Cover baking dish with aluminum foil and bake in preheated oven for 45 minutes.

5. While apple mixture cooks, combine next 6 ingredients (rolled oats – chopped walnuts) in a small mixing bowl. Stir to combine. (BTW, you probably want to use a larger bowl than I did here. I made a mess!)

6. Create a small well in the center of oat/nut mixture then pour in the melted coconut oil. Stir well to combine. Mixture should resemble very course crumbs.
7. After baking for 45 minutes, carefully remove apple mixture. Then increase oven temperature to 400° Fahrenheit (204° Celsius).
8. While oven temp increases, carefully remove aluminum foil (be sure to open the side away from you first to allow steam to escape). Then sprinkle oat crumble topping evenly over apple filling and return to oven. Bake uncovered 15-20 more minutes at 400° Fahrenheit or until lightly browned on top.

Serving Suggestions and Notes: You’ll want to keep a close eye on this during the second baking time to avoid burning the oats and nuts. In my oven, it took about 18 minutes at 400° to brown the crust without burning any of the nuts.

I recommend allowing the crumble to cool slightly before serving. This is especially yummy topped with coconut (or dairy-based if you must) ice cream and a few more chopped almonds or walnuts and perhaps drizzled with a little local raw honey if you’re seeking an especially decadent dessert (vegan should stick with a little more maple syrup)!

Whole Apple Crumble #Glutenfree and #Dairyfree and #Delicious

Final note, this same crumble topping works perfectly for this Sweet Potato Soufflé which is delicious if you’re looking for another phenomenal holiday recipe sure to win raves from friends and family alike!

Wisdom for the Day:
“May the Lord bless their land with crops, the best gift the sun can give, the best produce of each month, the finest fruits from the oldest mountains, the best from the ancient hills, and the most plentiful crops of the earth.” ~Deuteronomy 33:14-16 (God’s Word Translation)
Read more here.

Quick and Easy Sausage Gravy #SeptemberWhole30 #Paleo #GlutenFree

#SeptemberWhole30…Mercifully the End Is in Sight!

So we’ve arrived at the final week of our second round of #Whole30. We can see the end from here and I’m feeling a sense of relief. This has been a much harder process than our first Whole30. As I’ve continued to struggle with lagging motivation, I’ve reflected on my own motivations and goals for this doing this round. Many (too many probably) of my goals were related to my appearance or were self-focused, dare I say even selfish goals. Here’s a portion of my goals for this #SeptemberWhole30:
• More energy to exercise – I wanted to start a walking regimen (but I haven’t walked once)
• Create and try new recipes
• No more under-eye circles
• Brighter eyes
• Want my clothes to fit better
• Looking younger
Those types of goals could be describes as external or “extrinsic” motivators. Research has shown that extrinsic factors are significantly less motivating than internal or intrinsic factors. The moral of this story is that internal goals are more motivating than external goals so keep that in mind when you’re considering committing to a (somewhat difficult) program like #Whole30.

One benefit I’ve noticed during both our first Whole30 and this round is feeling more in control of food. I’m far less likely to overeat. I’m less likely to to keep eating just because the food tastes good. I find it much easier to simply stop eating midway through the meal; to leave food on the plate; and to just walk away from the table. It’s possible that some of my willingness to stop eating has to do with my general disinterest in the food. At this stage of the game, I’ve pretty much exhausted my ability to create new or exciting Whole30-compliant recipes. Because we’ve eaten our old stand-byes so many times, I’ve been desperately seeking quick and easy ways to jazz them up like adding a sauce or gravy. This sausage gravy really perks up plain scrambled eggs, omelets or leftover meat and potatoes. My family was very pleased and asked that I keep this one in the rotation even after we’ve finished Whole30 which is the ultimate test of a tasty recipe!

Quick and Easy Sausage Gravy #Whole30 #Paleo #Glutenfree #Dairyfree #Grainfree

Ingredients:
• 1-2 lb. Whole30-compliant (sulfite and sugar-free) Sausage, casings removed
• 3 Tbsp. Bob’s Red Mill Instant Potato Flakes
• 2 Tbsp. Tapioca Starch (I used this one from Bob’s Red Mill)
• 1/3 cup Original Unsweetened Nut Pods Creamer
• 1/3 cup Homemade or Whole30-compliant Chicken Broth
(Find a list of commercially-available Whole30-approved broths here)
• 1/3 cup Distilled (Cold) Water
• ½ tsp. Sea Salt
• ¼ tsp. Freshly Cracked Black Pepper

Hardware:
• Large frying pan or cast iron skillet
• Measuring spoons
• Large glass measuring cup (at least 2 cup size)
• Spatula
• Wire whisk (optional)

Instructions:
1. Place sausage in large frying pan or cast iron skillet. Place pan on stove. Turn stove setting to MEDIUM-HIGH setting (7). Cook sausage over MEDIUM-HIGH heat, using spatula to break up sausage into smaller pieces as it cooks, and to prevent any sausage pieces from burning.
2. After meat has completely, turn off the heat. At this point, you may drain the fat from the browned meat. Because I used venison sausage, there really wasn’t an excess amount of fat. But if you use pork sausage, you’ll probably need to drain it.
3. In a large measuring cup (preferably one with spout) stir together coffee creamer, broth and water. Then add salt and pepper and stir again to combine. Add to this mixture the instant potato flakes and tapioca starch. Stir well until there are no large lumps visible.
4. Place pan with cooked sausage back on stove over LOW-MEDIUM heat (3). Slowly stir liquid mixture into meat in 3-4 additions, stirring well after each addition using a wire whisk or fork to stir mixture.
5. Reduce heat to LOW and continue to cook for about 5 minutes, stirring more or less continuously. At this point, you may cover gravy and keep covered over LOW heat, stirring occasionally, up to 30 minutes. Just be sure to keep stirring it occasionally.

Notes and Serving Suggestions: I tried to note this above but it’s worth repeating, the liquids should be cold when initially combined with the potato flakes and tapioca starch in order to prevent lumpy gravy. Also disregard my pic featuring the unsweetened French Vanilla flavored Nut Pods creamer. That’s a mistake. You really want to use the original (unflavored) version for best results.

As far as serving suggestions – obviously, during Whole30 you wouldn’t serve this over biscuits (the traditional southern style) unless you’re family is not doing Whole30 with you. This gravy really jazzed up our scrambled eggs meal and is delicious over just about any egg preparation you can imagine. I think of it as a condiment, a super sauce if you will to help us get through these last difficult days of this #SeptemberWhole30!

Wisdom for the Day:
“Even if the fig tree does not bloom and the vines have no grapes, even if the olive tree fails to produce and the fields yield no food, even if the sheep pen is empty and the stalls have no cattle — even then, I will be happy with the Lord. I will truly find joy in God, who saves me.” ~Habakkuk 3:17-18 (God’s Word Translation)
Read more here.

Simple Salmon with Lemon and Dill #SeptemberWhole30

Simple Salmon with Lemon and Dill

By now, everybody knows (wild-caught Alaskan) salmon is a health food. It’s chalked full of Omega-3 fatty acids. It’s high in protein and is a great source of Vitamins B6 and B12 and minerals like selenium, phosphorus and potassium (source).

Unfortunately, my family doesn’t really like salmon. After several years of marriage and many coerced meals, my husband now eats it without much push-back. Occasionally he even smiles and says he likes it. My mother on the other hand, all but refuses to eat salmon. She basically has to douse each bite with a half cup of lemon juice before she can choke it down!

Mom’s problem is that she’s been served (not by me) too many dry, fishy-tasting salmon entrées over the years, so she believes she doesn’t like it. Our lovely and generous neighbors recently bestowed upon us a beautiful 2 lb. (wild caught) Alaskan salmon filet. On a particularly hectic weeknight, I decided to make that gorgeous salmon filet for dinner, despite my mother’s protestations.

To accommodate my mother’s need for lemon flavor, I used both freshly squeezed lemon juice and lemon slice slices. The salmon basically steams in the lemon juice, water and oils, sealing in the flavor and preserving all the tender, flaky wonderfulness of the salmon!

LEMONS!

The secret to any successful fish recipe is not to overcook it. I’m convinced the reason so many people dislike fish is because so many people overcook it. So keep this in mind. You may need to adjust the cooking time slightly to account for your oven or the thickness of your salmon filets (our filet was fairly thin). Set your oven timer if you need to. And remember to allow for several minutes rest time after removing the baked salmon from the oven (step #6 below) before serving. During this time, the fish will continue to cook somewhat, so it is better to err on the side of slightly shorter oven cooking time if you are uncertain.

Ingredients:
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Lemon juice (preferably freshly squeezed)
• 2 Tbsp. Distilled water
• 2 lb. Wild caught Alaskan salmon, skin on
• 1 tsp. Sea salt
• ¼ tsp. garlic powder or 1 garlic clove (crushed)
• ¼ tsp. Dried Dill or 1 Tbsp. fresh dill, coarsely chopped
• 2 Tbsp. ghee (clarified butter), melted
• 1 Whole lemon, thinly sliced (preferably organic)

Hardware:
• Glass measuring cup
• Small chef’s knife and cutting board
• Citrus juicer
• Measuring spoons
• 9 X 13” Baking dish or pan
• Aluminum foil

Instructions:
1. Preheat oven to 340° Fahrenheit (171° Celsius).
2. Wash and slice whole lemon. Then prepare 2 Tbsp. lemon juice. Set aside.
3. In a glass measuring cup, combine 2 Tbsp. lemon juice, 2 Tbsp. olive oil, and 2 Tbsp. water. Stir mixture to combine, and pour mixture into 9 X 13” baking dish.
4. Next place salmon skin-side down over the mixture in baking dish. Then sprinkle salmon evenly with salt, garlic and dill. Drizzle salmon with melted ghee. Then lay lemon slices on top of salmon.
5. Cover the entire baking dish tightly with aluminum foil. And bake in preheated oven for 30 minutes. Do NOT over cook salmon.
6. Allow salmon to rest 10 minutes. Then remove foil. Serve and enjoy.

Serving Suggestions and Notes: I served this with a simple green salad and Crispy Fried Sprouts because I happened to have a couple bags of shredded brussels sprouts on hand. But I think salmon also pairs well with steamed asparagus, crispy roasted green beans, broccoli, zucchini or any green vegetable you have on hand. These Quick and Easy Crispy Potatoes are a simple and delicious are a #Whole30 compliant side dish sure to please the whole family.

Wisdom for the Day:
When they went ashore, they saw a fire with a fish lying on the coals, and they saw a loaf of bread. Jesus told them, “Bring some of the fish you’ve just caught.” Simon Peter got into the boat and pulled the net ashore. Though the net was filled with 153 large fish, it was not torn. Jesus told them, “Come, have breakfast.” None of the disciples dared to ask him who he was. They knew he was the Lord. ~John 21:9-12 (God’s Word Translation)
Read more here.

Awesome Autumn Apple Sausage Soup #SeptemberWhole30

This is day 19 of #SeptemberWhole30, and our second #Whole30 has been more challenging than our first. Both Hubs and I have struggled to maintain motivation, and most recently we’ve been battling powerful (if surprising) cravings. We’ve had multiple conversations over the past 10 days that have gone something like this:
Hubs (and/or me): “You know what would be great right now?”
Me: “I don’t know ’bout you, but I’d like a drink!” (this is especially crazy because I almost never drink)
Hubs: “I’d like to eat a whole bag of chips, maybe two.” (Again bizarre. Hubs never, EVER overeats!)

The cravings are apparently to be expected according to the #Whole30 timeline, but the lack of motivation is disappointing. We’ve had several discussions about why we seem to be white-knuckling it this time around. There seems to be no energy or excitement to the process this time compared to last time. For example, I’ve suffered from a serious lack of creativity this time. I’ve primarily had to rely on recipes from our first #Whole30 only because I have had such a hard time coming up with new stuff this go-round.

This soup recipe is the one exception to my recipe dry spell. This recipe makes a huge amount of soup and it’s ready pretty quickly. Using fresh and frozen veggies that are pre-chopped saves time and energy which is really important at this stage of the Whole30 process. And the wide variety of flavors and textures; plus lots of fiber and high-quality protein makes this a very satisfying and satiating meal. Just what you need when the cravings are raging!

As a special added bonus, this recipe includes some ingredients from Healthgrove’s list of top 30 foods for beautiful skin and hair – #19 Brussels Sprouts and #4 Collard Greens, along with smaller amounts of #16 carrots. Brussels sprouts are a terrific source of Vitamins C and K. Collard greens are also great sources of Vitamins C and K and are some of the best sources of Vitamin A available. When you add in the collagen and gelatin, this soup becomes a skin and hair beautifying bonanza! And it’s really delicious!

Ingredients:
• 2 Tbsp. extra virgin coconut oil
• ½ large sweet onion (e.g. Vidalia), chopped
• 1 tsp. garlic powder (or 2 garlic cloves, crushed)
• 2 tsp. pure sea salt
• 2 Tbsp. fresh parsley, chopped
• 6 stalks celery, chopped (divided)
• 4 carrots, peeled and chopped (divided)
• 1 tsp. garlic powder (or 2 garlic cloves, crushed)
• 2 tsp. pure sea salt
• 32 oz. (4 cups) homemade or Whole30-compliant stock. Whole recommends several delicious commercially-available broths. Check out the approved list here.
(I like this one from Imagine Foods)
• 32 oz. (4 cups) distilled water
• 1 oz. dried mushrooms (I found these beauties for less at our local Walmart)

• 4 medium red potatoes, diced or shredded (I made a batch each way and prefer using shredded potatoes because the shredded potatoes added more textural variety)
• 1 package Aidell’s Organic Chicken & Apple Sausage, chopped
• 1 cup Bob’s Red Mill Instant Potato Flakes (optional but yields a creamier soup)
• 1 bag (14 oz.) frozen chopped collard greens, defrosted and drained
• 1 bag (16 oz.) frozen brussels sprouts, defrosted and drained (or 12 oz. package fresh shredded brussels sprouts)
• ½ tsp. freshly ground black pepper
• ¼ tsp. each dried thyme leaves, rosemary, ground bay leaves, and white pepper
• generous pinch cayenne pepper (optional)
• 1 large or 2 small apples
• 4 Tbsp. Great Lakes Brand or Vital Proteins Brand Beef Gelatin
• 4 Tbsp. Great Lakes Brand Collagen or Vital Proteins Brand Collagen Peptides
Hardware:
• Chef’s Knife
• Cutting Board
• Measuring Cups + spoons
• Extra large soup pot with lid

Instructions:

1. Place soup pot over MEDIUM-HIGH heat and add coconut oil to pot. Rotate pot to disperse oil. Then add chopped onion, chopped parsley, half the chopped celery and half the chopped carrots. Cook the vegetables in oil over MEDIUM-HIGH heat, stirring continuously for 8 minutes. While mixture cooks, open dried mushrooms pack and empty onto clean kitchen towel or plate. Carefully sort through mushrooms and remove and small stones.
2. Reduce heat to MEDIUM-LOW. Stir in garlic, sea salt, broth, distilled water, and sorted mushrooms. Place lid on soup pot and cook for 30 minutes. While mixture cooks, if using whole slice brussels sprouts, slice in half and set aside.
3. After mixture has cooked for 30 minutes, remove lid and add all remaining ingredients except apple. Stir well to combine. Then reduce heat again to LOW. Replace lid and cook mixture for 60 minutes more.
4. After 60 minutes, core and chop apple(s), peeling first if desired. Then add apples, collagen and gelatin into soup. Stir well to combine. Be sure the collagen and gelatin dissolve with no clumping. Recover the pot and cook for 15 minutes more (over LOW heat).
5. After 15 minutes, test soup for seasoning, adjusting to taste if needed. Serve and enjoy.

Deliciously soothing and satisfying soup!

Serving Suggestions and Notes: This is a hearty soup that hits on 4 of the 5 primary flavor points – salty, sweet, bitter, and spicy. You can hit that 5th point (sour) by serving a crisp green salad along side this dressed with a fruit-based vinaigrette such as this (Whole30-approved) one from Tessemae’s. Or you can easily whip up Presto Peachy Lime Vinaigrette (pictured above) or this Split-Second Strawberry Vinaigrette, both deliciously #Whole30-compliant and ready in 1 minute or less.

Wisdom for the Day:
“Don’t associate with those who drink too much wine or with those who gorge themselves on meat. For the drunkard and the glutton will become poor, and grogginess will clothe them in rags.” ~Proverbs 23:20-21 (Holman Christian Standard Bible)
Read more here.

For More #Whole30 Recipes, Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

#Whole30 Round 2 Days 4-5

….Kill ALL the Things? No, But I Might Trade Our Shiba Inu for a Pepsi Maxx!

Are You Talking about Me? You MUST Be Talking about Me. I’m the Only Shiba Inu Here!

During our first Whole30, I relied heavily on the official #Whole30 Timeline 2.0 available on the Whole30 website. The timeline served as a sort of roadmap, reassuring me that I was more or less staying on course and that my struggles were normal, especially during the difficult days. This time is no different. The following is an excerpt from the official #Whole30 Timeline 2.0 for days 4-5.

“Days 4-5: Kill ALL the things! Day 4 dawns and you tentatively step out of bed, expecting to feel like you took a strike from Thor’s hammer in the temple. Instead, your head is surprisingly clear. Your limbs all feel functional. This could be a good day! You walk into the kitchen and as you’re greeted by the smiling face of your significant other you are suddenly overcome…with the desire to punch them in the face for smiling this early in the morning. Congratulations! You’ve made it to day 4…It’s probably because your brain is never very happy when you tell it that it CAN’T have something, and take it out of it’s habitual and accustomed comfort zone. An unhappy brain is a stressed brain, an anxious brain, a fearful brain. No to mention your hormones are desperately trying to keep up with your new food choices, your gut is trying to heal, you’ve had a headache for the last three days, and you REALLY MISS YOUR DIET COKE. So yeah, maybe we do know why this is happening now…”

In all honesty, I probably entered this second go-round a tad over-confident, and my recent pre-Whole30 diet hasn’t been as clean as I’ve been telling myself. As I’ve written previously, we’re prepping for our daughter’s first birthday party. And I’ve been using the upcoming celebration as an excuse to test out several new cookie recipes including my pretty Pink Paleo Macaroons and not-yet-published Paleo/Vegan Magic Cookie Bars recipe. Truth is, I probably ate cookies (plural, as in more than one) every single day in August. I’d also resumed the nasty habit of consuming 1-2 diet sodas daily, and boy am I paying for it now! My body is seriously craving sweets and caffeine. I’m suffering from major headaches, brain fog and irritability. Mercifully, this round is MUCH easier thanks to the recent Whole30 approval of Nut Pods Unsweetened Coffee Creamers!

Even Whole30 Mamas Need Caffeine!!!

I’m not homicidal. Thank goodness! But I am seriously lacking (my normal) patience for dealing with our dogs, especially our poor Shiba Inu, CJ. Poor CJ. He such a sweet boy…most of the time. He adores our baby girl. But sometimes that’s the problem. He’s constantly circling around her, especially now that she’s attempting to eat solid foods. He’s always underfoot as he forages around her highchair for her droppings.

Doggies circling like vultures

The little terrier, Brewster, is stealthy, and is the first to pounce on any baby food that hits the first. CJ moves slower and more deliberately, determined to pick up ay small pieces Brewster missed. But CJ gets himself stuck in the most unfortunate positions – like this one (which happened when he was nosing around after crumbs), leaving me to have to help him get “un-stuck.”
And CJ tends to bark repeatedly every time I get the baby down for her afternoon nap. So frustrating! I then find myself barking (shouting) back at him to “shut up, you’ll wake the baby,” which of course wakes her up immediately making me even more frustrated, mostly with myself for having an argument with a dog.

Luckily (for CJ’s sake), the Whole30 folks state that this phase doesn’t last. And, I’m doing my best to remind myself that I made it through these rough patches last time and the rewards are more than worth the discomfort. So, I’ll have another cup of Nut Pods-spiked coffee and look forward to some yummy (leftover) rotisserie chicken stir fry for dinner, one of my favorite recipe discoveries from our first Whole30.

Leftover Rotisserie Chicken Stir Fry with Riced Cauliflower

Beauty Resource for the Day:
Anyone who’s read my posts knows by now I love Tati Westbrook, AKA “GlamLifeGuru.” Love. Her. Her most recent video is the perfect example of why. Unlike many YouTube gurus who tout the most expensive department store makeup products, Tati has created a new video tag titled “Nothing over $10,” the challenge being to create a beautiful full face of makeup look using only products under $10. Watch as she executes the challenge flawlessly and jot down the excellent and inexpensive products she uses:

Wisdom for the Day:
“Finishing is better than starting. Patience is better than pride.” ~Ecclesiastes 7:8 (New Living Translation)
Read more here.

#WHOLE30 Stuffed Turkey or Pork Roulades

#Whole30-Compliant Stuffed Turkey & Pork Roulades #Paleo #Grainfree #Dairyfree #Primal #JERF

#Whole30-Compliant Stuffed Turkey & Pork Roulades #Paleo #Glutenfree #Dairyfree #JERF

Sometimes you just need something special for dinner. This recipe makes about 8 elegant entrée servings. It’s delicious and impressive, and it just happens to be Whole30-compliant. Much of this recipe may be prepared in advance, making this a convenient option for hosting company. Your guests will never suspect you’re serving a “diet” recipe. But then, Whole30 is not a diet. It’s a lifestyle, allowing you to regularly enjoy healthful and delicious meals like this one!

INGREDIENTS:
For the Spinach Cream Stuffing –
• 1 + 1/3 cup raw almonds or raw cashews, soaked at least 3 hours (or overnight) in filtered water
• ¼ cup lemon juice
• 1 tsp. spicy brown mustard (not Dijon, see comment below+)
• 2 tsp. Celtic sea salt, divided
• ¼ tsp. freshly cracked black pepper
• 1 whole pitted date
• 4 Tbsp. Nut Pods Original Unsweetened Coffee Creamer, New Barn or homemade almond milk (I like this recipe from the lovely and very talented Angela of Oh She Glows)
• 1 egg lightly beaten
• 4 – 6 Tbsp. filtered water, added 2 Tbsp. at a time to mixture while processing to form a smooth cream
• 10 oz. package frozen chopped spinach, defrosted and very well drained

For Roulades –
• 2 lb. extra lean turkey or pork boneless, skinless cutlets
• 1 Tbsp. coconut or avocado oil
• 1 tsp. Celtic sea salt
• Generous sprinkle garlic powder

Hardware:
• Food processor or powerful blender (e.g. Vitamix or Nutribullet)
• Parchment paper
• Meat mallet (pounder)
• Chef’s knife + Cutting board
• 13”X9” baking pan or dish
• Nonstick coconut oil spray
• Toothpicks (optional)

INSTRUCTIONS:
1. Prepare spinach cream as follows:
• Drain soaked nuts. Then place nuts into the canister of food processor with S blade attached or into the canister of powerful blender (I used a NutriBullet blender, but a food processor would work too).
• Add the next lemon juice, mustard, 1 tsp. salt, pepper, date, egg and creamer/milk to the canister.
• Place lid on food processor or blender and begin to process mixture by pulsing on LOW food processor.
• Begin adding water 2 Tbsp. at a time until the mixture comes together; has no visible pieces of nuts or date and is mostly smooth. Use as little water as necessary to be able to blend the mixture.
• When mixture reaches consistency similar to ricotta cheese, scrape the mixture into a small mixing bowl along with well-drained spinach and remaining 1 tsp. Celtic sea salt. Stir well to thoroughly combine.
• Cover with lid and refrigerate mixture.
NOTE: Spinach cream may be made up to 3 days in advance. Just keep covered and refrigerated until ready to use.
2. Prepare stuffed roulades as follows:
• Place 1 large piece of parchment paper over a cutting board. Then place 2 cutlets in the center of the paper about 2” apart. Cover cutlets with another piece of parchment paper. Then pound each cutlet with meat mallet until about 1/8” thick. Repeat this process with remaining cutlets.
NOTE: You can do this part in advance as well. Simply place pounded cutlets in a large freezer bag and refrigerate up to 24 hours.
3. Coat the inside of 13”X9” baking dish with coconut oil or nonstick coconut oil spray. Then add 1 Tbsp. of oil to baking pan/dish. Set aside.
4. Using clean hands, place one cutlet on a plate. Spread 2 Tbsp. spinach stuffing mixture atop of the cutlet. Then carefully roll up the roulade and if desired secure with toothpicks. Next place rolled and stuffed roulades side-by-side in prepared baking dish. Repeat this process until all roulades have been placed in baking dish. Use any remaining spinach cream to top roulades, spreading an even layer over top each roulade in baking dish. Sprinkle roulades with 1 tsp. seal salt and garlic powder as desired. Then cover baking pan or dish with aluminum foil.
NOTE: Rolled and stuffed roulades may be prepared up to 24 hours in advance and kept covered and refrigerated until ready to bake.
5. When ready to bake, preheat oven to 375° Fahrenheit (190° Celsius). Bake roulades in preheated oven for about 45 minutes or until the thickest roulade reaches an internal temperate 165° Fahrenheit (74° Celsius).
6. Allow baked roulades to rest about 15 minutes before serving.

Halved #Whole30 Turkey Roulades with Super Simple Sweet Potatoes, Tossed Salad, & Presto Peachy Vinaigrette.

~Makes 7-10 roulades, or about 8 servings.

+When doing #Whole30, it’s very important you get into the habit of checking the ingredient lists of anything you plan to eat or use when cooking. For example, dijon mustard usually contains white wine which is not permitted during #Whole30, so be sure to check the mustard before you purchase. For a complete list of Whole30 program do’s and don’ts as well as answers to just about any questions you may have, I highly recommend you check out the program rules here and other resources available at Whole30.com to educate yourself prior to beginning your own Whole30 journey, whenever you have questions or need some support.

SERVING SUGGESTIONS: This recipe makes a fancier entrée suitable to serve to guests or company. These roulades are especially delicious served with Stupid Easy Cran-Cherry Sauce. The sweet tartness of the sauce provides a lovely counterpoint to the savory spinach stuffing and makes the meal feel even more special.

I suggest serving this entrée with a tossed salad of mixed greens, fruit and nuts. Optional side dishes include Oven Fried Sprouts; Super Simple Sumptuous Sweet Potatoes; or Quick & Easy Crispy Potatoes. A final note, the Spinach Cream Stuffing makes a terrific appetizer dip for raw vegetables. Simply spoon spinach cream into an oven-safe bowl and bake at 350° Fahrenheit (177° Celsius) for 30 minutes.

Beauty Resource for the Day:
I recently posted an article describing my favorite (and not-so-favorite) drugstore sunscreens. In that article (which you can read here), I attempted to demystify the various sunscreen “active” ingredients and discuss which types of formulas are best for different members of the family. The video that follows from the brilliant celebrity makeup artist, Lisa Eldridge, provides an even more in-depth discussion regarding sunscreens and offers a short list of recommended brands and products including those available outside and within the USA. Apparently, other countries have access to a wider variety of broad spectrum sunscreens than we do here in the United States. Bummer! But I’ll let Lisa explain the particulars.

Wisdom for the Day:
“I know the plans that I have for you, declares the LORD. They are plans for peace and not disaster, plans to give you a future filled with hope. Then you will call to me. You will come and pray to me, and I will hear you.” ~Jeremiah 29:11-12 (God’s Word Translation)
Read more here.

Save Your Money – Toddler Veggie Tots or Puffs

On the Left: Money-Saving Veggie Puffs On the Right: Dr. Praeger's Spinach Littles

Left: My Homemade Veggie Puffs. Right: Dr. Praeger’s Spinach Littles

I have a secret. I’m completely addicted to toddler food. Actually, it’s just 1 particular toddler food.
For years now, I’ve been loving these Dr. Praeger’s Spinach and Broccoli Littles. Love. Love. LOVE. Them. I’ll drive way out of my way to find these “little” veggie+potato treats, and cheerfully pay more than $5 per 10 oz. box (I usually purchase 4 to 5 boxes at a time since they’re hard to find in my area) to feed my habit.

My love affair with Dr. Praeger’s products began several years ago. After several years of “healthy” vegan eating, I developed a severe allergic reaction to the soy-based meat substitutes I was eating on a regular. So when I first spotted these non-GMO, soy-free alternatives at Whole Foods, I grabbed them up and was quickly hooked. When I was pregnant and craving these tasty little buggers, I even sent Hubs up to the nearest Whole Foods (over an hour each direction) to score a few boxes for me! I have such a wonderful husband!

I love them because they’re green and filled with non-GMO green veggies and potatoes. They’re certified gluten-free (and in fact, contain no grains whatsoever). There’s nothing funky or nasty in them (save for some canola oil which admittedly is not the best, but at least it’s not hydrogenated or full of trans fats); no grains or gluten (they’re certified gluten-free); and no dairy or soy. They’ve got some protein in there too, thanks to the inclusion of egg whites. And they just taste great! They’re fun to eat and just make me feel good. But since I’m an adult (not the target market), I tend to eat a bunch of them (when I have them). So, keeping my “Littles” supply stocked can be rather expensive.

Recently Hubs and I were stocking up, and I was overcome with a bit of buyer’s remorse. As I emerged from the store’s freezer holding 5 boxes of assorted Dr. P.’s Littles, I made the following off-hand remark. “These things are ridiculously expensive. I bet I could make them, or something very similar.” Since Hubs manages the grocery budget, he was immediately excited by my comment. I, on the other hand, was immediately regretful I’d said something so foolish, thinking “I could never make anything as delicious as my beloved Dr. P’s.” I reluctantly agreed to try to create a recipe similar too my beloveds but insisted we purchase the 5 boxes I was holding “you know, just so I have something to compare my own recipe to.” Gotta love that rationalization there.

Hub agreed, and I began searching the all-knowing Internet for some sort of “Dr. Praeger’s Littles” dupe recipe. I quickly found several recipes posted on various Pinterest boards, all of which claimed to be dupes. Sadly, each one of those recipes included cheese, lots of cheese, sometimes 2 types of cheese in a single recipe. Ugh! Since dairy is a deal-breaker for me, I decided to wing it, and try to create something yummy using the same ingredients listed on the box (but subbing extra virgin avocado oil for the aforementioned canola. And I used tapioca powder instead of arrowroot because that’s all I had, but either would work well).

I’m excited about the following recipe for a few reasons. First, I’m excited because these little puffs taste really good, and because I envision them saving us some grocery money. I really enjoy eating them, and (even more importantly), my daughter likes to eat them too. Woohoo! Score one for Mommy! I’m also excited to share a recipe that features spinach, which is #8 on HealthGrove’s list of the top 30 foods for beautiful skin and hair. For those of you who are unaware, I’ve been posting a series of #Whole30-compliant and #paleo-correct recipes based on that HealthGrove list. Spinach is a favorite in our house. It’s literally our daughter’s favorite food which makes me very happy because spinach is such an amazing food. These mild leafy greens are an excellent source of folate, Folate, Magnesium, Potassium and many awesome antioxidant and beautifying vitamins (including: Vitamins A, B2, C, E, and K). You can read all about Popeye’s power source here. If you’re interested in reading the whole list of 30 best foods for beauty, you can find the full list here. And if you’ve missed any of the previous recipes in this series, be sure to check out the list and links at the bottom of this post.

INGREDIENTS:
• ½ sweet onion diced + ¼ cup chicken or vegetable broth (optional)
• 14 oz. bag frozen chopped spinach, defrosted and well-drained
• 1•½ cup liquid egg whites (roughly the whites from 12 large eggs)
• 3 cups cooked finely diced or shredded potatoes, divided
• 1 Tbsp. sea salt
• 20 cranks of crushed black pepper
• ¼ – ½ tsp. garlic powder or 1-2 whole, peeled garlic cloves (according to taste; I recommend using ¼ tsp. if using onion)
• 1•½ cup potato flakes (For this and all my #Whole30 recipes, I recommend these flakes from Bob’s Red Mill because those are the only potato flakes I’ve found that are 100% dehydrated potatoes without dextrose or any unapproved additives)
• 2 Tbsp. tapioca starch
• 4 Tbsp. chia seeds
• Nonstick coconut oil spray
• 2 Tbsp. extra virgin avocado or olive oil

HARDWARE:
• Powerful blender or food processor (I used our Vitamix, and it worked really well)
• Measuring cups + spoons
• 2 Baking pans (I used 2 mini muffin tins) coated with nonstick coconut oil
• 1 Large mixing bowl
• 2 Microwave-safe bowls (medium and small)
• 1 oz. cookie scoop
• Oven

INSTRUCTIONS:
1. If including onion in your veggie tots, cut onion into slices. Then transfer onion to a small microwave-safe bowl along with ¼ cup broth. Cover bowl with a paper towel and microwave on HIGH for 2 minutes. Remove bowl from microwave and set aside.
2. Place 3 cups diced or shredded potatoes into a larger microwave-safe bowl. Cover with paper towel and microwave on HIGH for 5 minutes. Remove bowl from microwave and set aside.
3. Pour the following ingredients into the canister of a powerful blender or food processor with ‘S’ blade attached: cooked onion mixture; drained spinach or greens; shredded, 2 cups diced (or shredded) potatoes; sea salt; black pepper; and garlic (if using). Place lid on food processor or blender. Then process/blend on LOW setting about 30 seconds or until mixture is liquified and thoroughly combined. Pour mixture into a very large mixing bowl.
4. In a separate bowl, sift together potato flakes, tapioca starch; and chia seeds. Then add this mixture to the spinach mixture, along with remaining 1 cup diced or shredded potatoes. Stir well to thoroughly combine. Cover bowl with aluminum foil and refrigerate batter for 30 minutes (up to overnight).
5. When ready bake, preheat oven to 400° Fahrenheit (204° Celsius). And spray 2 large mini muffin tins with nonstick coconut oil spray. Then drizzle 1 Tbsp. avocado oil over each of the pans. If using regular cookie sheets, cover sheet with parchment paper. Then lightly coat paper with nonstick spray and drizzle 1 Tbsp. oil over each pan. Set pans aside.
6. Using a 1 oz. cookie scoop, scoop batter into/onto prepared muffin tins or baking sheets. Sprinkle puffs lightly with more sea salt if desired.
7. Bake at 400° Fahrenheit (204° Celsius) for 35 minutes (mini-muffin tins) – 45 minutes (for puffs on cookie sheets).

SERVING SUGGESTIONS & NOTES:
While these little treats are technically #Whole30-compliant, they’re potato-heavy (i.e. high carbs). It’s best to think of these puffs as a starchy side dish, not a high-protein entrée. I recommend enjoying these treats in moderation and serving alongside a nice lean meat and toss salad. This recipe makes a ton, but these little puffs freeze well. If you do plan to freeze and reheat later, bake for just 30-35 minutes. Then allow cooked puffs to cool thoroughly before transferring to a large freezer bag. To reheat, remove puffs from freezer and allow to sit on counter until puffs reach room temperature. Then preheat oven to 400° F (204° C) and oil a baking sheet. Then place desired number of puffs of prepared baking sheet. Bake in preheated oven for about 10 minutes.

3 Little Veggie Puffs Just Begging to be Eaten!

Wisdom for the Day:
“But God chose what the world considers nonsense to put wise people to shame. God chose what the world considers weak to put what is strong to shame. God chose what the world considers ordinary and what it despises—what it considers to be nothing—in order to destroy what it considers to be something.”
~I Corinthians 1:27-28 (God’s Word Translation) Read more here.

Beauty Resource of the Day:
You ever notice how all the YouTube beauty gurus are always raving the latest and greatest product roll-outs? It’s pretty rare to encounter a beauty review or tutorial video that really praises those products that have been around for years. So when I encounter a YouTuber who embraces oldy but goodies, I get excited and want to share it. Check out this full talk-thru tutorial as Emily Noel discusses (and demos) her favorite all-time drugstore products. Take notes because the products she recommends are excellent and bound to save you some money!

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Whole30-Compliant Sloppy Joes on Sweet Potato Toasts
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Whole30-Compliant Sloppy Joes on Sweet Potato Toasts

Beautiful + Deliciously Sloppy Joes

I’m really excited to share today’s recipe with you, for several reasons – primarily because my family loves this meal so much. Since a happy and healthy family is my #1 cooking goal, this one is a big win in my book. It’s also a ‘win’ because Hubs loves (LOVES) sloppy joes, so I made them often especially in the beginning of our marriage. But I never felt good about serving such a highly-processed, sugar-laden food. About a year ago, I began making my own sloppy joe / BBQ sauce using ketchup, maple syrup, some vinegar, spices, etc. I felt a little better about that, but in the back of mind, I knew that commercially available ketchups are loaded with high fructose corn syrup (HFCS) and added sugars. Because of that, we all but gave up on ever eating sloppy joes again, especially during and after we did the #Whole30 this past April (2016). So, I’m really pleased that this recipe (which includes no ketchup, maple syrup, HFCS or added sugars beyond a few dates and pure apple juice, which are perfectly #Whole30 acceptable when used in moderation) allows us to one again enjoy this favorite and fun meal without regrets.

The magic is in the BBQ sauce. It’s quick and very easy to make. It’s great for basting chicken, beef, pork or any other standard BBQ sauce application you may have. AND it includes a secret (healthy+beautifying) ingredient.

Pumpkin – It’s More than a Pie Filling!

For the past few months, I’ve been posting a series of #Whole30-compliant, paleo-correct recipes featuring the ingredients identified by a recent HealthGrove study as the best foods for beautiful skin and hair. And Number 13 on the HealthGrove list is that fall favorite – PUMPKIN. Thanks to the miracle of modern technology (i.e. canning), pumpkin is now available year-round. It’s a great source of Vitamin A (in the form of beta carotene), potassium and fiber. (For more detail, check out this nutrition summary from HealthGrove.). And, pumpkin is a great way to add sweetness to a recipe without sugar, HFCS or other sweeteners not approved for #Whole30. Pumpkin is also the “secret ingredient” in this recipe, and I can almost guarantee your family will never guess it’s in the sauce. If you’ve missed any of the previous recipes in this series, check out the list and links below. And as always, if you have #Whole30 questions, need advice or support to complete your #Whole30 or just wanna brush up on the rules and recommendations, I encourage you to check out the Whole30 website and specifically the Whole30 101 pages.

INGREDIENTS:
For ground meat –
• 1 lb. lean ground beef, bison or turkey breast (I used 97% lean ground turkey)
• 1+½ tsp. salt
• 1 Tbsp. coconut or avocado oil

Perfectly Paleo and Whole30-compliant BBQ Sauce

For Sweet Smoky BBQ Sauce –
• 6 dates soaked overnight in ½ cup filtered water
• 6 oz. can tomato paste
• ½ cup no-sugar-added applesauce, organic if possible
• ½ cup pure canned pumpkin (NOT canned pumpkin pie mix)
• ½ cup homemade or organic ready-made chicken broth
• ¾ cup 100% pure apple juice
• ¼ cup apple cider vinegar
• 2 tsp. Celtic sea salt
• ½ Tbsp. liquid smoke
• 1 tsp. spicy mustard (NOT Dijon mustard if doing #Whole30)
• ¼ tsp. garlic powder (or 1 whole garlic clove)
• dash ground allspice

For the Sweet Potato Toasts –
• 2 large or 3 medium sweet potatoes, peeled
• 2 Tbsp. coconut or avocado oil, divided
• ¾ tsp. Celtic sea salt, divided
• Sprinkling garlic powder
• Dash ground allspice

Sweet Potato Toasts

NECESSARY HARDWARE:
• Blender or food processor
• Measuring cups + spoons
• Large frying pan or skillet (preferably nonstick)
• Toaster Oven (helpful but non-essential)
• Small baking pan lined with aluminum foil or parchment paper

INSTRUCTIONS:
1. Prepare BBQ sauce place soaked dates AND soaking water into canister of powerful blender or food processor fitted with S blade, along with all other sauce ingredients. Cover blender or food processor and pulse on LOW setting for about 1 minute. Then blend/process sauce on HIGH setting until the sauce is thoroughly blended and very smooth.
2. Taste sauce to test seasonings and adjust if necessary. Transfer sauce to a large jar or pitcher with lid. Cover and place BBQ sauce in refrigerator. BBQ sauce will keep covered in refrigerator for up to 1 week.
3. Brown ground meat in a 1 Tbsp. oil (not necessary if using higher fat meat, such as 85% lean ground beef) in a large (preferably non-stick) pan or skillet over MEDIUM-HIGH (level 7) heat. Sprinkle the meat with 1.5 tsp. seal salt and stir frequently while browning to break up the meat into smallish pieces or chunks. Drain meat if necessary. When meat has been browned (and drained if necessary), turn off the heat and cover the pan.
4. Take BBQ sauce from refrigerator and pour about ¾ of the sauce over ground turkey. Stir well to combine and recover pan or skillet.
NOTE: Store remaining BBQ sauce in refrigerator. You can serve Sloppy Joes with the extra BBQ sauce or keep it for another use.
5. Turn skillet or stove to MEDIUM and cook mixture covered until sauce begins to simmer. Then reduce heat to LOW. Cook mixture on LOW for about 30 minutes while preparing sweet potato toasts.
6.Prepare Sweet Potato Toasts as follows: Slice peeled sweet potato length-wise into 1/8” slices. Cover a small baking pan with aluminum foil or parchment paper. Then pour 1 Tbsp. oil onto pan and sprinkle pan with ¼ tsp. sea salt. Place sweet potato slices in a single layer on pan. Drizzle remaining Tbsp. oil over the sweet potato slices. Then sprinkle slices with remaining 1/2 tsp. salt, garlic powder and dash of ground allspice.
7. If baking sweet potato toasts in full-size oven, preheat to 400°F (204°C) (if you’re using a toaster oven, there’s no need to preheat). Bake sweet potatoes at 400°F (204°C) for about 20 minutes. After 20 minutes, remove toasts from oven and flip each toast over. Return toasts to oven for about 5-10 minutes, again at 400°F (204°C). Check on the toasts often because they get really dark quickly.
N.B. – If you need to cook the Sloppy Joe mixture for longer than 30 minutes (i.e. to attend to other tasks), that’s no problem. Just follow steps 2-5 above, then turn stove or skillet setting lowest heat setting. Then a few minutes before serving, add another 1/2 cup pure (no-sugar-added) apple juice and a pinch more sea salt. Stir well and keep mixture on LOW until serving.
~ Makes 4 dinner-sized servings

Serving Suggestions:
As always, I recommend serving these “sandwiches” along side a nice tossed salad of mixed greens, with a little fresh maybe or nuts tossed in, or crisply fried+crumbled #Whole30-compliant bacon. Some sort of cooked green vegetable side also works nicely (if you’re not as salad-crazy as me). I served these along side steamed green beans almandine (as pictured above) and tossed salads. But other great side options include: Crispy Fried Sprouts or Crispy Coconut Roasted Green Beans or your own preferred veggie side are all great options. A final note, if you’re not interested in making the sweet potato toasts, you can also serve the mixture on large romaine lettuce leaf “boats” for an open-faced style sandwich. That’s actually my favorite way to eat these.

The cool crisp lettuce is such a great counterpoint to the sweet, tangy BBQ sauce and warm meat filling.

Wisdom for the Day:
“⌊God has sent me⌋ to provide for all those who grieve in Zion, to give them crowns instead of ashes, the oil of joy instead of ⌊tears of⌋ grief, and clothes of praise instead of a spirit of weakness. They will be called Oaks of Righteousness, the Plantings of the LORD, so that he might display his glory.” ~Isaiah 61:3 (God’s Word Translation) Read more here.

Beauty Resource of the Day:
I often share Tati Westbrook’s videos because I think she’s so adorable and relatable. This Strobing Tutorial is one of my current favs. Strobing is prettier, easier and more natural-looking than that harsh contouring trend of a few years ago. Here Tati demystifies the technique (REALLY important for me and my novice-level makeup skills) and steps you through how-to strobe using a balanced mix of both drug-store and high-end products. Enjoy that summer glow!

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Super Simple & Sumptuous Sweet Potatoes #Whole30 #Vegan #Paleo

#WHOLE30 #Paleo #Vegan #Grainfree #Dairyfree #Sugarfree

Simple and Sumptuous Sweet Potatoes

I’ve been posting a series of recipes featuring the ingredients identified by a recent HealthGrove study as the best foods for beautiful skin and hair. If you’ve missed any of the previous recipes in this series, check out the list and links below. Number 1 on that list is – the deliciously healthy and beautifully utilitarian SWEET POTATO! Sweet potatoes are a tremendous source of Vitamins C and A (in the form of beta carotene) and also earn high marks for potassium content as well as fullness or satiety. Check out this nutrition summary from the folks at HealthGrove. Sweet potatoes are also an inexpensive, unprocessed and grain-free source of complex carbohydrates, making them favorites among #WHOLE30-ers, #Paleo types and staunch vegans alike.

Check out to learn more about the amazing health-promoting benefits of sweet potatoes!

The Lovely & Talented Sweet Potato

The following sweet potato recipe is perfect for anyone needing a quick and easy weeknight side dish. Weeknights are hectic, especially for working folks and families. It’s also an especially dangerous time for those actively doing #WHOLE30 because (in the US at least) it’s the time we tend to eat our largest meal. I find it helps tremendously to have a few simple, no-brainer type recipes on stand-by to expedite the weeknight dinner-making process. This delicious and simple side dish is one of our family’s favorites, and it’s super easy for Mommy (me) to make while attending to other tasks. After making it several times, I’ve found that I can now prepare it quickly and with almost no thought. That’s really helpful on nights when we have a lot going on and other things to attend to (like our constantly in-motion little girl). Most importantly, this dish is really yummy and works well with a wide variety of entrees. This recipe is fully #WHOLE30-compliant and #Paleo-correct. It’s free of grains, gluten and sugars. And if prepared with coconut oil, it’s also #vegan, dairy-free and suitable for folks with virtually nearly any food allergies, with the exception of tree nuts. However, you could easily substitute sunflower seeds for pecans or leave out the nuts altogether to accommodate. As listed, it’s a yummy mix of sweet, warm and salty. Buttery and tender with a bit of crunch, it’s sure to satisfy your whole family and keep you on your #WHOLE30 progress. It’s a winner all the way around.

Ingredients:
• 2 large or 3 medium-sized whole sweet potatoes
• 1/2 cup no sugar added 100% pure apple, pineapple or prune juice (I used pineapple)
• ¼ tsp. ground cinnamon
• 1 tsp. Celtic sea salt
• 2 Tbsp. coconut oil or clarified butter (i.e. Ghee), divided
• 2 tsp. Celtic sea salt, divided
• dash each ground ginger, ground cloves, and/or allspice
• 1 cup diced fresh pineapple or 2 organic apples or peaches, sliced (optional)
• 1 Tbsp. balsamic vinegar
• 1/2 cup chopped pecans

Hardware:
• Microwave
• Vegetable Peeler
• Chef’s Knife + Cutting Board
• Large Microwave-Safe Bowl
• Measuring Cups + Spoons

If you’re the type to do your weekly meal prep on the weekends, consider peeling and slicing a few sweet potatoes. They store nicely in a freezer bag for up to 3 days in the refrigerator.

Process:
1. Wash and peel sweet potatoes. Then slice sweet potatoes into 1/8” thick slices, and cut those slices in half. It goes faster if you stack the slices when cutting in half. ☺
2. Pour 1 Tbsp. oil or butter into a microwave-safe bowl. Then transfer sweet potato slices to same bowl.
3. Sprinkle salt and seasonings over sweet potato slices and toss gently to distribute seasonings.
4. Pour ½ cup juice and remaining 1 Tbsp. oil over seasoned sweet potatoes and toss gently to combine.

Don’t mock my dirty microwave. I told you it’s hectic around our house!

5. Place bowl into microwave and cover with a paper towel. Microwave on HIGH for 8 minutes.
6. Carefully take bowl out of the microwave. Remove paper towel (watch out for steam). Stir well. If you’re using to add fruit, do so now.
7. Return bowl to microwave and replace paper towel over the bowl. Microwave again on HIGH for another 8-12 minutes, depending on size/strength of you microwave. (As an example, we have a pretty strong microwave that has 1800W. So I microwave for 8 minutes the first time, and another 11 minutes after stirring.)
8. Carefully take bowl from the microwave. Remove paper towel (again, watch out for steam). Test one sweet potato slice for doneness. The goal is a tender not toothsome texture. (In my experience, it takes longer than you expect to cook all the sweet potatoes). You may need to microwave a bit longer (say 3-5 minutes on HIGH) to fully cook to tender.
9. Just before serving, sprinkle sweet potatoes with balsamic vinegar and pecans. Then stir once more before serving.
~ Makes about 4 generous side dish servings.

Super Simple & Sumptuous Sweet Potatoes along side #Paleo Turkey Roulades, and a tossed green salad, with WHOLE30 Peachy Lime Vinaigrette.

Wisdom for the Day:
With perfect peace you will protect those whose minds cannot be changed, because they trust you. ~Isaiah 26:3 (God’s Word Translation)
Read more here.
Praying that your evenings are full of “perfect peace” and trust in God! ~KG

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Super Simple & Sumptuous Sweet Potatoes

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

#JERF