Sweet Potato, Apple, and Beef Skillet

This is something I literally threw together on a whim. Probably why we have the odd pairing of beef and apples in this recipe… Oh, well. It was tasty so it’s getting posted! 🙂

Sweet Potato, Apple, and Beef Skillet

Sweet Potato, Apple, and Beef Skillet

Ingredients:

1 tbsp avocado oil

1 onion, chopped

2 garlic cloves, minced

1 sweet potato, peeled and cubed

1 lb organic, grass-fed ground beef

1 tsp cumin

1 tsp rosemary

1 tsp thyme

1/4 tsp chili powder

salt and pepper

1 apple, peeled and diced

Garnish: Shredded cheese and parsley

Directions:

Heat oil in a skillet over medium-low heat. Add in the onions and garlic and sauté until the onions begin to caramelize. Add in the sweet potatoes and cook for another 8 minutes. Add in the meat and seasonings and cook until the meat is completely brown. Make sure to break up the chucks of meat as it cooks! Afterwards, mix in your apple pieces and cook for another 5 minutes. If desired, top with shredded cheese and parsley before serving.

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

Pumpkin Coconut Beef Sauce/Soup (Paleo)

Last week, I had my annual Super Bowl Sunday Home-Alone-Cook-Off. Not going to lie, I’m no a football fan. I’ve tried watching games, but every time my mind begins to wander off to the 100 things I could be doing instead. And no, the Super Bowl is not the exception.

So every year, I have the house to myself and have my own party where I create my own recipes that I know my family would put their noses up to if they were around.

The arrangement works out nicely: I get to experiment in the kitchen and end up with a week’s worth of yummy food. I then eat while watching some Netflix with the game on in the background (for the halftime show and commercials).

Anyway, this was one of the end results:

Pumpkin Coconut Beef Sauce/Soup

Pumpkin Coconut Beef Sauce/Soup

Pumpkin Coconut Beef Sauce/Soup

Ingredients:

1 tbsp red palm oil (or avocado oil)

1 onion, diced

2 garlic cloves, minced

1/2 tsp sage

1 lb. organic, grass-fed ground beef

1 cup chopped carrots

1 (13.5oz) can of full-fat coconut milk

1 (15oz) can of pumpkin

2 handfuls of fresh spinach

salt and pepper

For soup version– add in 1 cup vegetable/chicken/beef broth (if you just want a sauce, omit)

Directions:

Heat the oil in a pot and add in the onion, garlic, and sage. Sauté for 5 minutes. Add in the carrots and meat and cook until the meat is entirely brown. Add in the coconut milk and pumpkin and bring to a boil. Add in the spinach and cook until wilted. Adjust with salt and pepper, to taste. If you are making the soup: Stir in your broth here. If not, serve over rice or cauliflower rice.

Peanut Butter Tomato Soup

It’s not intentional, but I’ve got another peanut butter combo for this week’s recipe. Tomatoes and peanut butter. Mixed together to make comfort soup. Sooooo good. After a hectic week working with 1st graders, it was exactly what I needed 🙂

Peanut Butter Tomato Soup

Peanut Butter Tomato Soup

Ingredients:

1 tbsp avocado oil

1 onion, chopped

1/2 tsp nutmeg

2 (28oz) cans of fire roasted diced tomatoes

2 cups vegetable broth

1/3 cup creamy peanut butter

salt and pepper to taste

Directions:

In a large pot, heat the oil. Add in onions and nutmeg and sauté for 5 minutes. Add in tomatoes, vegetable broth, salt and pepper. Bring to a boil, and then reduce to a simmer for 15 minutes. Puree with an immersion blender until at the desired consistency. Stir in peanut butter until melted. Note: In my opinion, this soup tastes best after to has cooled down and is just warm or even cold (you taste the peanut butter best this way!)

Peanut Lime Dip

Last week I was listening to a radio station where they were talking about food combos that sound weird, but taste good together. Somebody called in and said that they like vanilla ice cream and hot sauce together…interesting…

So I started thinking of combos that I like together or might like to try. Immediately I thought of one of my favorites- pickles and peanut butter. Totally a combo that seems so wrong, yet works so well (dare you to try it). If anyone has any other unique combos they like, please let me know! I’m willing to try!

Now this dip does not feature pickles and peanut butter, but it does combine broccoli, lime, and peanut butter. What can I say, peanut butter makes the world go round. And so does almond butter. Oh, I could survive on those two alone… Anyways, this dip is packed with broccoli, making it filling and good to eat. Dare you to try! 

Peanut Lime Dip

Peanut Lime Dip

Ingredients:

1 head of broccoli

3 tbsp coconut aminos (or soy sauce)

3 tbsp peanut butter (or almond butter)

2 tbsp minced ginger

1 tbsp apple cider vinegar

1/2 tsp salt

Juice from 1 lime

Directions:

Chop the broccoli into florets and place in boiling water for 5 minutes or until tender. Afterward, drain and place into a food processor. Add the rest of the ingredients and blend until smooth. Transfer to a serving bowl and place into the fridge until cool (it tastes the best as a chilled dip!). Serve!