Down, but not out…

I have been M.I.A. for a while.  First, I got sick with a nasty cold and had to save my energy for co-hosting a baby shower, and attending a very special wedding – the combination knocked me out, leaving me with little desire to do anything but sleep in my downtime.

I feel like being sick was my first real test, and I think I passed with flying colors. Though my job is to help kids cope with being hospitalized and/or being ill, I myself am terrible when I am sick. I whine, feel sorry for myself and want to crawl in a hole.  Oh – and all I want is to eat comfort foods. But I survived my first test with my Whole30 intact. This is a huge win for me!  Not only did I eat according to the plan, I prepared and cooked my food for the week and made my favorite new dish. It’s a variation of something I saw online, it is super easy, I am calling it Sweet Potato Super Bowl. Here’s the recipe:

Ingredients: 

3 – 4 Sweet Potatoes
Grass fed Ground Beef (I use Trader Joe’s frozen)
White Onion
Kale
Coconut Oil
Cumin
Garlic Salt
Sea Salt
Pepper

Recipe:

Cover baking sheet with aluminum foil.  Preheat oven to 400F.  Cut sweet potatoes into small cubes.  Spread them on baking sheet.  Melt about a tbsp of coconut oil and pour over sweet potatoes. Salt and pepper to your liking.  While roasting sweet potatoes, brown the ground beef in a pan with coconut oil and chopped onion.  Sprinkle cumin, garlic salt and pepper on beef to taste (I don’t measure). When beef is brown, drain excess fat and add kale to the beef.  Let kale wilt with ground beef or if your pan isn’t big enough set beef aside and saute the kale.  When sweet potatoes are soft, remove from oven (about 20ish minutes).  Combine sweet potatoes, kale and beef in a bowl and mix it up so ingredients are mixed evenly.

Hope you like it!