Cinnamon Sweet Potato Stew

Today we had an amazing day at a petting farm in Maryland with my sister’s family.  When we got home, I was starving and very very happy that I had put this delicious meal in the crockpot before we left.  This meal is simple, but it is really good.  The combination of cinnamon, beef, and sweet potatoes is fantastic!


Cinnamon Sweet Potato Stew

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Turkey Veggie Chili

As promised, here is my favorite nontraditional chili recipe.  This is one of my main go-to recipes that I make probably about every 5-6 weeks.  It makes a big batch that is great for work lunches.  It is so healthy and delicious.  Hope you enjoy!


Turkey Veggie Chili

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Shepherd’s Pie

We had my brother-in-law and sister-in-law over for dinner last night and I decided to try out a new recipe I created.  My husband joked that this was a bit risky on a night company was coming over for dinner, but the food ended up being delicious!  I have a feeling I’ll be making this recipe many many more times.  I hope you enjoy!


Shepherd’s Pie



For meat filling –

1 tablespoon olive oil

1 yellow onion, chopped

4 carrots, peeled and chopped

2 garlic cloves, minced

1 pound ground beef

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup chicken broth

1 tablespoon coconut aminos

1 tablespoon tomato paste

1/2 sprig fresh rosemary (about 1 1/2 tablespoons), chopped

1/2 teaspoon dried thyme

1 cup frozen peas

For mashed potatoes –

2 pounds organic potatoes

3/4 cup almond milk

1/4 teaspoon sea salt

1/4 teaspoon pepper

1 egg yolk

For top –

paprika as desired

fresh parsley as desired


For meat filling – 

  • Heat olive oil in saucepan over medium heat.  Add onions and carrots and sauté about 2 minutes.  Add garlic and continue cooking another 1 minute.  Add meat, salt, and pepper.  Cook until brown.
  • Add chicken broth, coconut aminos, rosemary, tomato paste, and thyme.  Simmer uncovered for about 10 minutes until almost no liquid remains.  Stir in peas and cook about 30 seconds.
  • Move meat filling into lightly greased 9×13 glass pan.  Set aside.

For mashed potatoes – 

  • Mostly peel (I leave a little skin on) and chop potatoes.  Bring potatoes to boil on stove and then reduce heat to allow potatoes to simmer about 10-15 minutes.
  • Drain potatoes and return to pan.  Mash with almond milk, salt, and pepper.  Stir in egg yolk.
  • Spread mashed potatoes over meat filling.  Cover completely, all the way to the edge of the pan to seal in the meat filling.

Final cooking – 

  • Sprinkle paprika on top of potatoes.
  • Bake at 400 degree for 20-25 minutes.
  • Remove from oven and top with parsley as desired.
  • Enjoy!!!!!


If you like this recipe and want more like it, please be sure to follow my blog by clicking the “follow” box that appears in the bottom right-hand side of the page when you are scrolled to the top of my blog. This will allow you to get updates when I post new recipes!

Hope you enjoy!


Shepherd’s Pie ready to eat!


Meat filling before adding mashed potatoes


I took a shot of the leftovers to show the two layers 🙂

Mint Walnut “Fudge”

I made this tasty dessert this weekend and wanted to share the recipe.  It is both vegan and paleo.  It has a rich and very unique flavor.  Hope you enjoy!


Mint Walnut “Fudge”


4 dates

3/4 cup tahini

1/2 cup unsweetened cocoa powder

1/3 cup coconut oil

1/2 teaspoon vanilla

pinch of sea salt

1/2 teaspoon mint extract

1/2 cup chopped walnuts

olive oil to grease pan


  • Lightly grease 8 1/2-inch loaf pan with olive oil.
  • Pulse pitted dates in food processor.  Add tahini and process.  Add cocoa powder, coconut oil, vanilla, salt, and mint.  Process.
  • Pour into loaf pan.
  • Stir in walnuts.
  • Refrigerate until solid.
  • Once solid, cut into squares.
  • Place parchment paper in glass container and place squares on parchment paper to store.
  • Store in fridge and enjoy!


This recipe was modified from a recipe I found at: Thanks for the inspiration!


“Fudge” ready to be cut


Rosemary Chicken Spaghetti Squash Stir fry

Stir fry dinners are delicious and a great way to get a ton of vegetables on your plate.  The only downside is that there is no way to really avoid doing the bulk of the cooking right before you eat.  Still, for the occasional treat, they are fun and delicious!  I have been very into rosemary lately, so last night I made a rosemary chicken stir fry.  Hope you enjoy!


Rosemary Chicken Spaghetti Squash Stir Fry


1 spaghetti squash

2 tablespoons olive oil

1.5 pounds chicken breasts, cubed

1 yellow onion, chopped

2 garlic cloves, minced

1 bunch asparagus, chopped

2 zucchini, halved and then sliced

16-oz white mushrooms, sliced

8 cups fresh spinach

2 teaspoons dried rosemary

1 teaspoon dried thyme

1/4 teaspoon dried ginger

1/4 teaspoon salt


  • Poke holes in spaghetti squash and bake at 375 degrees for one hour.  Remove from oven, divide lengthwise, spoon out seeds, scrape with fork to take out “noodles,” and then set aside.  For more detailed instructions, see my spaghetti squash post here:
  • Heat olive oil over medium heat.  When warm, add chicken and spices.  Stir.  Cook until outside of chicken is nearly all white.
  • Add onions and garlic.  Continue cooking, stirring occasionally, until outside of chicken is all white.
  • Add asparagus and cook for 1-2 minutes.
  • Add zucchini and cook for 1-2 minutes.
  • Add mushrooms and spinach.  Continue cooking until vegetables are to the desired level of softness.  Verify chicken is done by cutting open a piece.  If it is white all the way through, it is done.
  • Serve on top of the spaghetti squash and ENJOY!


I would love to hear what you think of this and other recipes! Please be sure to comment below with your thoughts! Also, if you like this recipe and want more like it, please be sure to follow my blog by clicking the “follow” box that appears in the bottom right-hand side of the page when you are scrolled to the top of my blog. This will allow you to get updates when I post new recipes!

Hope you enjoy!



Spaghetti Squash

I love spaghetti squash!  It is a great replacement for rice or noodles in a recipe.  The spaghetti squash “noodles” have a bit of a crunchy texture, which I enjoy, and not too much flavor, which allows them to go well with a variety of meals.  Spaghetti squash is also very easy to prepare – nearly as easy as making rice or noodles.  Many people seem somewhat intimidated by cooking spaghetti squash so I wanted to do a post on just the basics.  It is fun, easy, and delicious!  So whether you choose to use spaghetti squash to mix meals up a bit, avoid gluten, choose a lower carb food option, add another veggie to your dish, or just because you enjoy it, I hope you’ll give spaghetti squash a try!


Spaghetti Squash


1 whole spaghetti squash


  • Preheat over to 375 degrees.
  • Wash spaghetti squash and poke holes around the squash – about 15 holes in total.  I use a kabob skewer to do this, but a knife or fork will work fine.
  • Bake the squash whole for 1 hour on a cooking sheet.  Rotate the squash every 15 minutes so that a different part of the squash is touching the cooking sheet.  If you do not rotate the squash, the side touching the cooking sheet will burn.
  • After 1 hour, remove the squash from the oven and allow it to cool for 5 to 10 minutes.  (You can proceed immediately, but it will be slightly more difficult since the squash will be very hot.)
  • Cut the top off the squash and then slice the squash lengthwise.
  • Spoon out the middle of each half that contains the seeds, and discard.
  • Take a fork and scrape down the sides of the squash so that the squash peels out like noodles.
  • Dump the “noodles” into a glass bowl.
  • Enjoy!


I have included pictures below of most of these steps!


Remove squash from oven after 1 hour of baking. You can see the darker spots where it touched the cooking sheet while baking.


Cut off the top and then cut the squash lengthwise. I cut off the top in order to make it easier to cut lengthwise, but you can skip that step and just cut lengthwise if you prefer.


Remove the seeds in the middle with a spoon.


Scrape downward with a fork to free the “noodles.”

Cinnamon Granola

My house is smelling delicious today!  I love the smell of baking cinnamon.  I made a couple batches of this cinnamon granola this morning in order to perfect the recipe.  That means I’ll be eating this all week!  No complaints here!


Cinnamon Granola


1/4 cup coconut oil

1/4 cup honey

1/4 cup sliced almonds

1/4 cup chopped walnuts

1/4 cup halved or chopped pecans

1/4 cup sunflower seeds

2 cups old fashioned oats

1 teaspoon vanilla

2 teaspoons cinnamon


  • Preheat oven to 325 degrees.
  • Heat coconut oil and honey together in a saucepan over medium-low heat, stirring occasionally.
  • Once melted, remove from heat.  Stir in nuts, seeds, and oats until everything is coated evenly in oil and honey.
  • Add in vanilla and cinnamon and stir thoroughly.
  • Pour mixture onto a baking pan where the mixture can spread out into a single layer. Bake for 20 minutes, stirring frequently.
  • Remove from oven and stir occasionally as the granola cools to prevent it from sticking to the pan.
  • Once the granola has cooled completely, store in an airtight glass container.


This recipe is also great without the cinnamon, but I prefer the cinnamon version.  The granola is delicious plain or over unsweetened yogurt.

I would love to hear what you think of this and other recipes!  Please be sure to comment below with your thoughts!  Also, if you like this recipe and want more like it, please be sure to follow my blog by clicking the “follow” box that appears in the bottom right-hand side of the page when you are scrolled to the top of my blog.  This will allow you to get updates when I post new recipes!

Hope you enjoy!