Recipes / sweet potato

whole30 turkey breakfast skillet: paleo egg free breakfast

whole30 turkey breakfast skillet: paleo egg free breakfast

whole30 turkey breakfast skillet: paleo egg free breakfast

 

Ingredients

  • 1 pound ground turkey (can sub for ground pork or chicken)
  • 2 cups diced sweet potato (with or without skin)
  • 1/2 green pepper, diced
  • 1/2 red onion
  • 2 tablespoons avocado or olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • avocado, diced for topping optional 

 

Instructions

  1. Heat oil in a large cast iron pan. Add minced garlic and diced sweet potato once hot. Cook for 5-7 minutes, stirring occasionally until they begin to brown but not cook through
  2. Add the ground turkey and all spices and brown turkey for about 5 minutes
  3. When turkey is cooked halfway through, add in green pepper and onion. Stir to combine and cook an additional 5-7 minutes until green pepper and onion are fork tender (or done to your liking)
  4. Taste and add any additional spices and seasonings. Remove from heat and enjoy!

 

Charity Godwin
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Korean Bibimbap Bowls

Korean Bibimbap Bowls

1 Tbsp Olive oil

2 sweet potatoes, riced or shredded

1 cup peas

bok choy, steamed 

egg whites

chicken

kimchi (cucumber, black radish, red bell pepper, & carrot all sliced thin)

3 Tbsp coconut vinegar

1 Tbsp brown or coconut sugar

INSTRUCTIONS:

Fry up the sweet potatoes in olive oil with peas. Once done put in serving bowl. Then start the bok choy in the same pan. Then fry the eggs in the same pan. Place it all in serving bowl w chicken. Salt and pepper everything to taste. Thin slice cucumber, radish, red bell pepper, & carrot. Add 3 Tbsp coconut vinegar and 1 Tbsp brown sugar. Add to serving bowl and enjoy. 

 

Charity Godwin
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California Roasted Sweet Potato Kale Salad Recipe

California Roasted Sweet Potato Kale Salad Recipe

California Roasted Sweet Potato Kale Salad Recipe

Ingredients
* For the dressing:
* ¼ cup tahini
* ½ teaspoon garlic powder
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon pure maple syrup
* 1/2 teaspoon dijon mustard
* ½ teaspoon salt, plus more to taste
* Lots of freshly ground black pepper
* 2-3 tablespoons warm water, to thin the dressing
* For the salad:
* 1 tablespoon olive oil
* 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
* 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
* 1/2 cup dried cranberries
* 1 avocado, sliced or diced
* ½ cup wasabi peas* (or roasted salted chickpeas), for crunch
* For the sweet and spicy:
* ½ cup spark of spices whole roasted cashews click here to order: https://amarilloeatsorganic.com/products/whole-roasted-cashews-spark-of-spices

Instructions
1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through. (I used leftovers)
2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
3. Add the finely chopped kale to bowl & pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
5. Finally top with cashews #sunshinenutcompany #amarillo
Charity Godwin
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Taco Stuffed Sweet Potato

Taco Stuffed Sweet Potato

Bake your sweet potato on 425 degree oven for 30 mins. Top with taco meat, cheese, Greek yogurt, avocado, black olives, green onions and enjoy!
Charity Godwin
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Sweet Potato Breakfast

Sweet Potato Breakfast

2 sweet potatoes
4 eggs (I used duck from our website)
2 slices turkey bacon (or Holy Cow Beef Bacon ends)
1/4 cup pepperjack cheese
Salt & pepper to taste
Green onions or parsley for the top

1. Wash the sweet potato and pierce it with a fork. Preheat oven to 400 & cook for 45 mins.
2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.
4. When the potato is cool enough to handle, cut it in half
5. Fill each potato half with eggs, bacon, and cheese. ENJOY!
Charity Godwin
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COTTAGE SWEET POTATO "TOAST"

COTTAGE SWEET POTATO "TOAST"

2 SWEET POTATOES

16 OZ COTTAGE CHEESE

PECANS

RASPBERRIES

GRANOLA

HONEY

1. PREHEAT OVEN TO 400 DEGREES

2. SLICE POTATOES LENGTHWISE INTO EVEN SLICES (1/4 TO 1/2 INCH THICK)

3. BAKE 25-30 MINS UNTIL TOASTED

4. PLACE A LAYER COTTAGE CHEESE ON TOP OF TOASTS, ADD RASPBERRIES, PECANS, AND GRANOLA. DRIZZLE HONEY TO FINISH

Charity Godwin
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Jerk Chicken Recipe

Jerk Chicken Recipe

Ingredients

 

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon avocado oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cassava flour (or thickener like corn starch)
2 tablespoons sliced green onions (2 medium)

 

Steps


Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.

In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.

Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

Charity Godwin
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