I’m not going to lie, the holidays are crazy, and so is my schedule right now! Instead of boring you with my weekly life-lessons and updates, we’ll just get right to the point. Here is a fun recipe that turns another childhood favorite into a more sophisticated, comforting meal. I hope you enjoy it as much as I (and a few taste testers) did!
- 2 medium sweet potatoes, cut into 1/4″ thick rounds
- 1 TB. avocado oil
- 1 TB. coconut oil
- 1 lb. grassfed ground beef
- ¼ tsp. sea salt
- ¼ tsp ground black pepper
- 2 medium yellow onions, diced
- 1 celery stalk, finely diced
- 1 garlic clove, minced
- 1 TB. tomato paste
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. paprika
- 1 TB. raw honey
- 2 tsp. apple cider vinegar
- 3 TB. water
- 1 cup spinach leaves (optional)
-Preheat oven to 400 degrees (F)
-In a large bowl toss the sweet potato rounds in avocado oil, salt and pepper
-Place seasoned sweet potato rounds on a large baking sheet lined with parchment paper and bake for about 30-35 minutes, flipping halfway
-While potatoes are baking, add the coconut oil to a large skillet over medium heat and cook the beef until only a little pink remains
-Add the onion, celery and garlic and continue cooking for 2-3 minutes
-Add tomato paste, cumin, chili powder and paprika to the meat mixture and stir for 1 minute
-Add the honey, apple cider vinegar, tomato sauce and water to the mixture, stir to combine and summer on low for 5-10 minutes. Season with salt and pepper
-Once the sweet potatoes are done cooking arrange them on a serving plate with toppings of your choice! I like to add spinach leaves for a fun color pop (they also hold on the meat quite well) or you could use larger lettuce leaves as a “boat” for the sliders
Well I’ve officially “moved” from the hills of western mass back to my home town near boston. My house is still on the market so my feet are still somewhat tied but on a weekly basis I’ve begun working my new jobs and living out east full time! It’s WONDERFUL to not have to drive back and forth across the state every other day and I believe most of the craziness has past but there is still so much that I need to organize and settle into. So far I am LOVING my new jobs as a coach at Crossfit Tri County and a waitress/bartender at an awesome super busy restaurant in Dedham. I’m on track to enroll in the Nutritional Therapy Practitioner course through the NTA starting in February which has been on my to-do-ASAP list for far too long, my new living situation and job flexibility will allow me to finally continue my education in the field I am most passionate about.
While all this news sounds so positive and “Merry”, if you asked me how I was doing just a few days ago I wouldn’t have been able to answer because I was overwhelmed with sad, negative, self-degrading emotions. The ups and downs of change and, in this case, huge life transitions can really mess with your brain and challenge your internal strength but ultimately there will always be good and bad days, happy and sad moments, comforting and fearful experiences. No matter what life throws your way its important to stay present and remember that you can only control you; how you react, how you behave, how you feel. Feeling emotions isn’t a bad thing, but letting them affect your life in a negative way is. If something is causing you pain and you can remove it from your life, you need to take charge and remove it. If some reoccuring thoughts are causing you to be unable to move forward, you need to confront them and forgive yourself so that you can move on. Life doesn’t always present you with rainbows and butterflies, or maybe it does but we just cant see them because we are too upset about the rain? Food for thought. 🙂
Now, enough of that, back to the reason why you’re here: here’s a super easy and festive recipe you can whip up to bring to your next holiday cookie swap or party. Enjoy!
- 3 cups unsweetened shredded coconut
- 1/2 cup cacao powder
- 1/2 cup honey
- 1/2 cup coconut milk
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1 egg white
- dash of sea salt
-Preheat oven to 325 degrees (F)
-In a large mixing bowl combine all ingredients except egg white and salt
-In another bowl whisk egg white and salt with a hand mixer on high for 1-2 minutes until stiff peaks form
-Carefully fold egg white into the coconut mixture until well combined
-Scoop balls onto parchment lined backing sheet
-Bake for 30 minutes
-Remove from oven and let cool to room temperature
-(Optional) melt 1/2 cup dark chocolate in a small bowl and mix in 1/4 tsp peppermint extract (alcohol free). Dip the bottoms of each macaroon into chocolate and place back on parchment paper until chocolate has solidified
If you were to name some of your favorite snacks from when you were a kid (who knows, maybe you still eat the same?!) what would they be? I can imagine somewhere between mac & cheese and grandma’s homemade cookies, you thought of peanut butter and jelly. There’s just something about the combination of bread, creamy peanut butter and sweet and tangy jelly that is hard to resist. While the bread, peanuts and conventional jelly may not be paleo approved, here’s a great trade off that will surely satisfy all the PB&J cravings you’ve ever had. 🙂
- 2 bananas, overripe
- 3/4 cup almond butter
- 1/4 cup honey
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/3 tsp cream of tartar
- pinch of sea salt
- 1/3 cup homemade jam
- 1 tsp coconut oil
-Preheat oven to 350 degrees (F).
-Grease a 9×9″ baking sheet with coconut oil. I use a pre-divided pan which takes the hassle of cutting these right out! You can also use a muffin pan instead.
-In a large mixing bowl combine bananas, almond butter, honey, eggs, and vanilla. Mash and mix thoroughly until no chunks remain.
-Add coconut flour, cinnamon, baking soda, cream of tartar and salt to the banana mixture and stir to combine until smooth.
-Add half of the batter to the greased pan (which ever type you decide to use).
-Then add then jam (make sure it’s laid out evenly and somewhat flat) over the banana mixture.
-Add remaining batter over the top to cover the jam completely.
-Bake for 25-30mins or until these start to become golden brown. Let cool for 5 minutes before taking a butter knife (or toothpick) to ensure the edges are not stuck and remove from the pan.
-Cut into 12 bars and enjoy! *Be careful, these are addicting!*
Macros! If you are counting or keeping track, the macronutrient profile for 1 bar is: Calories (210) Protein (6g) Fat(11g) Carbohydrates (23g)