Purple Mashed Sweet Potatoes

My favorite grocery store posts their weekly ad at 6 am every Wednesday morning.  I check it every Wednesday morning… pretty compulsively.  I start planning my mid-week grocery run on Wednesday morning when this ad comes out.

Please, don’t be fooled. I am disorganized it almost every aspect of my life. However, I am almost always planning my next meal while consuming the last.

I get an odd little thrill when something extraordinary comes up on that weekly ad. I love the extra inspiration that an unusual item brings.

Yesterday it was purple sweet potatoes. How fun are they?

 The color is absolutely amazing. My daughter was in total awe when I chopped these up and she couldn’t wait to eat them.

Don’t have purple sweet potatoes?  No worries.  Just use orange sweet potatoes (yams).  The flavor is a little different, but every bit as good.  Also, like many of my recipes, this couldn’t be easier.


  • 1.5 pounds sweet potato cut into 1 inch cubes
  • 1/2 cup coconut milk
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Bring a medium size pot of water to a boil.
  2. Add your diced potatoes to the pot.  Bring the water back up to a boil and then reduce the heat to low.  Boil the potatoes for about 2o minutes, or until the potatoes can easily be pierced with a fork.
  3. Drain the potatoes and return them to the pan.  Add in coconut milk and spices.  Mash with a potato masher until smooth.
  4. Serve hot!



Chicken, Bacon and Potato Bake

After cooking on Saturday for B’s birthday party, spending Sunday meal prepping sounded pretty awful. We had enough leftovers to get us through a couple days, but not much more. By Tuesday we had almost no food and no plan. I had chicken and potatoes, but when I proposed that for dinner B acted like I stabbed her favorite stuffy.

This recipe was created in an attempt to rebrand chicken and potatoes so that B would eat it.


  • 1 1/2 pounds of chicken breasts, cubes
  • 1/2 pound of bacon, diced
  • 1 1/2 pound potatoes, diced
  • 1/2 cup Primal Kitchen Ranch dressing (also available on Thrive Market and Amazon)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp paprika
  • Green onions, chopped
  • Parsley for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. Mix potatoes, bacon, garlic  and onion powder, paprika and salt in a 9 x 13 inch baking dish. Bake for 30 minutes, stirring after about 20 minutes.
  3. Combine chicken and ranch dressing and then stir into the potatoe mixture. Bake for an additional 20-25 minutes until chicken is cooked through.
  4. Add green onions and parsley and serve.

Spaghetti Squash: Versatile and Kid Approved

On Saturday, I didn’t feel much like cooking. It was a long and exhausting week. The night before, my husband surprised me with an amazing Tomahawk Steak and asparagus for dinner. We had tons leftover, so I decided to reheat it for lunch on Saturday.  I wanted a few more carbs on my plate but also wanted to make something that B would enjoy.  And did I mention I didn’t feel like cooking.Spaghetti squash is often my solution.  My lazy prep method is to stab the heck out of it with a knife and throw it in the microwave for 10 minutes.  

This time, I added a bit of Kerrygold grassfed butter to B’s and served it with leftover steak and frozen veggies. (Her plate is on the right). You could easily sub olive or coconut oil if your kiddo doesn’t do well with butter. She said this meal was “awesome” and quickly finished off this whole plate.

For my spaghetti squash I like to spruce it up a little. Here are a few of my favorite ways to make an easy Spaghetti squash side dish:

  • Heat olive oil in a saucepan and throw in a minced garlic clove. Cook until fragrant then add spaghetti squash, salt and pepper. Stir to evenly mix.
  • Add capers or parsley or both.
  • Add cumin, coriander and cilantro.
  • Mix and match the suggestion above!

It’s simple and delicious. What are your favorite things to do with spaghetti squash?

Easy Weekday Homefries

We just got home from our family Crossfit night.  On Tuesdays and Thursdays, my daughter B goes to a Crossfit Kids class.  Our box also offers an outdoor WOD at the same time.  Going to that class is a no brainer because my kiddo is occupied and happy while I am getting my workout in.

The only downside is that we don’t get home until about 6:15.   During the winter, when it is dark so early, my daughter is usually tucked in bed by 7:30.  That doesn’t leave a lot of time for dinner prep.  Also, I still have quizzes to print for my classes tomorrow.

Tonight, we had my Sweet and Spicy Chicken Wings  that I prepped last night.  After a WOD, I also like something a little more carb heavy on my plate, so I decided to make these super easy homefries.  They shouldn’t take more than 20 minutes from start to finish.

Also, if you aren’t sure if potatoes are considered paleo or not… it depends on who you ask.  And if you ask me…. We eat them.


  • 4 cups cubed red potatoes, cut to your desired size*
  • 1-2 tbsp bacon grease (sub butter or coconut oil if you don’t have any)
  • 3 green onions


  1. Put cubed potatoes in a microwave safe bowl. I usually cut them and place them directly into my 4-cup measuring cup like this one.
  2. Microwave on high for 6 minutes.
  3. When the microwave has about a minute left, add your bacon grease to a large pan and melt on medium heat.  When the potatoes are done, add them to the melted grease.  (Be careful, the moisture can cause some splattering!)
  4. Cook the potatoes for 10 minutes on medium to medium high heat, stirring occasionally making sure not to let them burn.  When you have about 2 minutes left, chop your green onions and add them to the potatoes.
  5. Serve hot.  These make an excellent side for any meal.

* Smaller potatoes will cook faster and be crispier.

Cinnamon Sweet Potato Fries

My daughter loves cinnamon.  She loves it so much, at some point I may have to rename this blog “Things I Put Cinnamon On”.  Perhaps that can be my new tagline.

She is also willing to eat most orange food.  Pumpkin, butternut squash, carrots…. if its orange it gets eaten.

These don’t look amazing, but they kind of taste like french toast and B can’t get enough.


  • 1 huge or 2 smaller sweet potatoes, peeled
  • 1 tbsp coconut oil
  • 1/2 tsp cinnamon


  1. Preheat oven to 400 ° F.
  2. Cut sweet potatoes into fries of desired thickness.  B likes thicker, softer fries.  I like mine thin and crispy.  Place on a large baking sheet covered in parchment paper.
  3.  Melt coconut oil and pour over fries.  Add cinnamon and stir toss using your hands on the baking sheet.
  4. Make for 20 minutes, then flip your fries.  Cook for an additional 10 minutes, or until your fries have the desired crisp.