Instead of spending my spare time working which is what I normally would do, I spent it with people that I really miss. We had some great conversations about relationships, careers, being frustrated with God and trusting him. I also watched Gone Girl, SNL 40 and the Bachelor and ate some delicious gluten free pizza and mac and cheese (totes not Paleo but definitely hit the spot)... #guiltypleasures.
With my recent job change, the biggest adjustment has been finding time to hang out with friends and family because I now work nights and weekends. Time with friends and family is what rejuvenates me and since I haven't been able to have that, I have spent that time working and completely forgotten about rest and how important it is. This weekend I started realizing how much I need it and finally allowed myself to just chill, watch some trashy tv and have some really good convos with friends and that is just what I needed.
On a different note, I want to share a new recipe with you. A couple of weeks ago I was at a Super Bowl party and someone made Sweet Potato Chili that was freaking de-lish. So I tried making my own variation of it for a doTerra Essential Oils class that I hosted. I actually used the oregano oil in this recipe and if you are interested in getting some, you can do so here. Oregano oil is great for a plethora of things including treating infections (sinus, fungal, parasitic, UTIs, you get the picture). Anyways, since it is cold most places in America right now, I thought this recipe might warm you up. Oh and I also made some Mexican Brownies that should tickle your fancy. Unfortunately there are no pictures this week because I was too caught up in the moment (aka I am always too hungry to stop and take a picture).
Sweet Potato Chili
2 lbs. ground grassed beef
3 large sweet potatoes/yams (chopped)
3 carrots (chopped)
1 yellow onion (chopped)
1 tsp. crushed garlic
3 cups beef broth/stock
1- 28 oz. can tomato sauce
1- 28 oz. can diced tomatoes
3 Tbsp. avocado or olive oil for sautéing
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. chipotle chili powder
2 tsp. sea salt
2 tsp. cinnamon
2 tsp. paprika
10 drops of food grade oregano oil or 1 tsp. dried oregano
1) In a large stock pot, sauté sweet potatoes and carrots about 12 minutes or until they are about half way soft, then add chopped onions.
2) While veggies are sautéing, start cooking ground beef adding a little salt and pepper for flavor.
3) Once onions have been added to the sautéed veggies, start adding spices.
4) Once all the veggies are cooked (onions should be translucent and sweet potatoes and carrots should no longer be crunchy), add remaining ingredients (tomatoes, beef, stock, etc).
5) Let simmer for approximately 20 minutes and add salt and pepper to taste.
(Makes 16 brownies)
1 cup blanched almond flour
1/2 cup cocoa or cacao powder
1 tsp. cayenne pepper
1/4 tsp. sea salt
1/4 tsp. baking soda
6 dates (pitted and soaked)
1/2 cup melted coconut oil
1/4 cup maple syrup
3 large eggs
1) Preheat oven to 350 degrees.
2) Combine all ingredients in a high powered blender or food processor.
3) Grease an 8x8 baking dish and pour mixture in.
4) Bake for 25 minutes or baked all the way through.
5) Let cool for 30 minutes.
Let me know what you think in the comments or if you would do anything differently!
Thanks for reading :).
Made with love,