Sweet Potato Shepherd’s Pie

IMG_0794I’m back with a hearty but healthy recipe just perfect for fall! My Paleo Sweet Potato Shepherd’s Pie is a delicious take on the traditional shepherd’s pie, and one that the whole family will love, guaranteed. This is comfort food made healthy at its best!

The sweet potato adds a nice subtle sweetness with the other savory ingredients for a winner weeknight dinner – Mmm

Ingredients:

  • 1 Tbs coconut oil
  • 2 lbs ground chicken
  • 1 sweet onion
  • 2 celery stalks, diced
  • 2 carrot stalks, diced
  • 2 Tbs tomato paste
  • 2 Tbs coconut aminos
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • 1 tsp dried thyme
  • Salt & pepper to taste
  • 1 tsp paprika
  • ¼ cup water (or chicken or beef broth)
  • 3 – 4 large sweet potatoes, peeled and chopped

Directions:

  • Preheat oven to 375C
  • Peel and chop the sweet potato, place in pot and cover with water
  • Boil until tender  – approximately 15 – 20 min, depending on size of pieces
  • While the sweet potatoes are boiling, make the filling for the pie
  • Dice onion, carrot and celery
  • In skillet, I use cast iron, heat coconut oil and sautee onions, carrots and celery. Season with salt
  • Add in ground chicken and cook until browned
  • Add in tomato paste, coconut aminos, ¼ cup water and all other seasonings
  • Cook on low for 10 min
  • Spray 8×11 baking dish with non cook spray.
  • Place filling in baking dish
  • Strain water from sweet potato, and reserve approx. ¼ cup.
  • With a hand blender, blend sweet potato with a pinch of salt and pepper.
  • Spread sweet potato on filling, sprinkle top with paprika
  • Bake in 375 oven for 45 min.
  • Cool and serve.
  • Also freezes great for another week! #mealprep

Asian Ground Chicken Stir Fry

One of my secrets to adding more vegetables into my diet is to make a big batch of my awesome Asian Ground Chicken Stir Fry. Asian flavours with crisp veggies, and topped with creamy avocado for the perfect pairing!IMG_1965 This delicious meal is quick and easy that takes less than 30 mins to make. Mmm…

Quick Tip – Prepare a big batch at dinner time and use the rest for a fast, pre-prepared lunch later in the week.

Ingredients:

  • 1 Tbs coconut oil
  • 2 lbs ground chicken
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 cup shredded carrots
  • 1 bag shredded veggies mix sold at local grocery store  (I prefer the brussel sprout, nappa cabbage, kohlrabi, broccoli, carrot & kale mix)
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 2 tsp dried parsley
  • 2 Tbs sesame seeds (reserve 1 Tbs sesame seeds for garnish)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Tbs cup coconut aminos (or you can use 2 Tbs soy sauce for non paleo option)
  • 1 Tbs sesame oil
  • 1/4 cup green onion, chopped

Directions:

  • Heat coconut oil in pan
  • Saute onions with a sprinkle of salt until translucent
  • Toss in garlic and ginger; cook until fragrant
  • Add in ground chicken and cook until browned
  • Stir in seasonings, coconut aminos, and veggies, cook for 5 – 7 min
  • Drizzle with sesame oil and top with remaining sesame seeds and chopped green onion
  • Top with sliced avocado – serve and enjoy!

IMG_1956

IMG_1958

Sweet Potato Loaded Nachos

Weekends are meant for letting loose and having fun – and these sweet potato nachos will help do the trick. Perfect for a Friday or Saturday night when you’re in the mood to unwind with some fun finger food, with all the fixings.

These nachos look and taste like a cheat meal, but they’re NOT. So go ahead and indulge in a grande-sized platter of nacho heaven – paleo and Whole30 approved! This is healthy twist on a classic recipe made with bold flavours that, when combined with the sweet potato, is the perfect combination to kick-start your weekend the right way.

Load these nachos up and enjoy! Mmm…

img_1885

Ingredients:img_1866

  • 2 large sweet potatoes
  • 2 Tbs avocado oil
  • 1 Tbs coconut oil
  • 1 lb ground chicken (or ground turkey or beef)
  • 2 garlic cloves, minced
  • 1 small sweet onion, diced
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup water

Toppings: Avocado, Hot Peppers, Olives, Cilantro, Franks Red Hot Sauce Original; Non paleo options – cheese and sour cream.

Directions:

  • Preheat oven to 400 degrees F
  • Thinly slice sweet potatoes and lightly coat with avocado oil.
  • Place on baking sheet covered in parchment paper.
  • Bake sweet potato for approx. 25-30 min( 15 min one side, flip and bake 10 min on other side)
  • In skillet, add coconut oil, and sauté onions until translucent. Sprinkle with a ½ tsp of salt while cooking.
  • Add in ground chicken, cook until browned.
  • Add in minced garlic and all other spices, mix through.
  • Add in water, let cook on low for 5 min and set aside.
  • Once sweet potato is cooked and crisp, line on a large serving dish evenly, place ground chicken evenly on sweet potato. (or you can place on dinner plates for single servings)
  • Top with toppings of choice. I like avocado, olives, hot peppers and Franks Red Hot Sauce
    Original.
  • Non-paleo option – add sour cream and/or cheese.
  • Makes approx. 4 – 6 servings as an appetizer, or 3 servings as a dinner.

img_1868

img_9373