Sweet Potato Smash

On our recent summer vacation I had something similar to this twice.  I asked for the recipe at one restaurant and they shared it with me.  I made my own changes (as I always do) and came up with my own version.  I hit it on the first try.  This is one of the few ways my son will eat sweet potatoes.  He's not a big fan of them normally, but he really like this sweet potato smash.  This dish is very delicious, super easy to prepare and the leftovers are even better.

This recipe is paleo, clean eating & whole 30 compliant.

Sweet Potato Smash

Ingredients:
2 medium or 3 smaller sweet potatoes
1 can full fat coconut milk
1/4 to 1/2 teaspoon cinnamon

Instructions:
Peel and cube sweet potatoes and put into a smaller saucepot.  Pour coconut milk over top and cook on medium heat for about 25 minutes, stirring occasionally, until potatoes are cooked through.

Before cooking

After cooking

Remove from heat.  (The coconut milk will have an orangeish color from the sweet potatoes.)  Mash with a potato masher until smooth then add your desired amount of cinnamon.  Start with just the 1/4 teaspoon and increase if you want.  Be careful with the cinnamon, too much and it will ruin your dish.

Enjoy with your favorite meat!  We had ours with grilled chicken, as pictured, but would be great with almost any kind of grilled meat.

Turkey Veggie Crock Pot Chili

I adore chili.  I could eat it almost daily.  There are so many different ways you can make a chili.  Since I've gone mostly paleo I've had to give up my usual chili recipe that included canned beans.  I do love beans so I will occasionally make my regular old chili recipe with them, which excites my family a lot since they love it so much.  This chili is so chock full of healthy veggies that you may not even miss the beans... well maybe just a little.  ;)

It may be kind of strange to share a chili recipe during the summer, but we've had an unusually cool summer up here in NW Minnesota.  Hope you find a day you can make and enjoy it!!

This is a paleo & clean eating recipe.  It is Whole30 if you use a W30 compliant Worcestershire sauce, make a homemade W30 compliant version, substitute it for coconut aminos or forgo it altogether.

Turkey Veggie Crock Pot Chili

Ingredients:
2 green peppers, chopped
2 onions, chopped
6-8 celery stalks, chopped (about half the package)
2 tablespoons ghee
salt & pepper
1/2 cup chicken stock
3 tomatoes, chopped
1 28-oz can tomato sauce
1 15-oz can tomato sauce
2 pounds ground turkey*
heaping tablespoon minced garlic
3 tablespoons taco seasoning
1/4 cup cider vinegar
1/4 cup honey
2 tablespoons Worcestershire sauce (if you follow a specific diet, please check the label ingredients before you use this)

Instructions:
In a larger skillet saute the green peppers, onions & celery stalks in ghee with some salt and pepper to taste for about 5 minutes.  Then add the chicken stock to the veggies and let reduce to no liquid.
In another skillet brown the turkey with the minced garlic.
In your 5-6 quart crock pot pour in all the tomato sauce, rinse the cans out with a bit of water to get all the sauce and add just a bit more liquid to the chili.
After the veggies and turkey are ready add them to the tomato sauce in the crock pot along with the rest of the ingredients.  Cook on low for about 8 hours or high for 3-4 hours.

*I used 1 pound all white ground turkey and 1 pound dark meat ground turkey.