Vitamin C! I want to start this off by saying something really important about how essential Vitamin C is for your health, but all I can think about is this Vitamin C. Remember her? That graduation song, man. It gets me every time. Class of 2005, never forget!
Okay, real talk. Vitamin C is necessary/awesome because it
- supports a strong immune system
- reduces histamine levels
- helps in wound healing
- promotes eye health
- helps control free radicals
- and most importantly, it keeps you from getting Scurvy
Those are just a few facts I found with the help of my old pal Google- I’m sure there are lots of other benefits, too.
We take these in the mornings along with our flu-fighting gummies (for more about our daily health routine, check out this post). They have a real Creamsicle vibe to them, with just a little bite of acidity at the end. The kids love them and always ask for more.
The dosage of Vitamin C in each gummy will depend on the strength of your Vitamin C powder and the size of your gummies. A little math can tell you how much is in each gummy after you make them. We take 2 gummies a day.
I found my Vitamin C powder at Trader Joe’s, but you should be able to find it at any health food store or online. This is the easiest way (other than whole foods) to incorporate extra Vitamin C into our diet that I have found. Though my friend just told me about something called lipsomal Vitamin C, which is supposed to be better absorbed by the body, but I haven’t done any research on that yet. So for now, we’ll continue on with the gummies. If anyone has any experience with lipsomal Vitamin C, please hit me up in the comments or email me, I’d love to know more.
Don’t they just look so bright and yummy and cheery?
P.S. Congratulations to Samantha B. on winning the Beyond Bacon giveaway!
- 1½ cups orange juice, fresh squeezed if possible
- 4 tablespoons grass-fed gelatin
- 4 tablespoons raw honey
- 1 tablespoon Vitamin C powder
- ¼ teaspoon orange extract (optional)
- ½ teaspoon pure vanilla extract
- pinch of sea salt
- Pour orange juice into a small saucepan. Sprinkle gelatin over the top and let sit for a few minutes until the gelatin blooms (all the white powder should be gone and it will swell up and start to look bumpy).
- Heat the juice and gelatin over medium heat. Whisk in the honey, Vitamin C powder, orange extract (if using), vanilla extract and salt. Heat only until the gelatin is dissolved; do not boil.
- Pour into molds or a loaf pan and let cool in the refrigerator until firm; about 3-4 hours.
- Store in the refrigerator- they will last 2-3 weeks.
I have the sniffles.
And my little girl has a runny nose.
We haven’t had any sickness around here all winter, so I got to thinking about what might have changed in our habits in the past few weeks. Then it hit me- we were out of gummies!
It may seem trivial, but these gummies really make a difference for us. They are part of our daily routine during cold and flu season. Each morning, we all take:
- a few Cold/Flu gummies
- a few Vitamin C gummies
- a spoonful of Fermented Cod Liver Oil (We use the Cinnamon Tingle gel, refrigerated. The kids chase theirs with fresh juice and a chocolate chip, without complaint.)
- a small glass of my Apple Cider Vinegar concoction- a mix of raw ACV, fresh juice, filtered water, cinnamon and honey/stevia (This is optional, and we usually add this in when someone is showing symptoms)
We also use essential oils at bath time (usually lavender, citrus or eucalyptus) and for evening foot rubs (we use Thieves in a carrier oil). Might be silly, but it’s part of our routine now and it’s been working!
The powerhouse ingredient in the gummies is the Elderberry Syrup, known for strengthening the immune system. You can buy it pre-made or make it yourself. I inherited some homemade syrup from my sister-in-law, so I haven’t had to make it myself yet (thanks, Steph!). The tart cherry juice helps with sleep and the gelatin strengthens the gut lining. If you don’t like the tart cherry flavor or you can’t find it, you can substitute pomegranate juice, which is full of antioxidants. The raw honey and vanilla extract are optional, but I think they enhance the flavor and make the gummies more appealing for the little ones.
One batch poured into a loaf pan makes about 70-80 gummies for me, which lasts us quite a while, especially when we have other gummies to go along with them. I’d love to pick up some of those super cute silicon molds that I keep seeing on the internet, but I haven’t pulled the trigger.. I love these robot and dinosaur ones!
I know these gummies aren’t the key to health or a 100% guarantee to not getting sick this season, but every little step toward health can help. They’re yummy and my kids take them gladly, so I think we’ll be keeping them in the rotation for a while.
What about you? How do you prevent cold and flu from coming into your home? I’d love to hear your tips!
- 1¼ cups pure tart cherry juice and/or pure pomegranate juice
- 4 tablespoons grass-fed gelatin
- ¼ cup Elderberry Syrup
- 2 tablespoons raw honey
- ½ teaspoon pure vanilla extract
- Heat ½ cup juice until bubbling.
- Sprinkle gelatin over the remaining juice and let it bloom.
- Combine the hot juice with the gelatin/juice mixture, then add the Elderberry Syrup, honey and vanilla extract. Whisk until well combined.
- Pour into molds or a loaf pan. Chill in the refrigerator for 1-3 hours or until set.
- Remove from molds or cut into small squares.
- Makes 70-80 gummy snacks, depending on your molds or how large you cut them.
Oh hey, 2014!
How’s week one of the new year going for everyone? We are in hibernation mode here in Ohio, which has given me lots of time to reflect on what to do with my time in the next 12 months (or rather the next 5 months, since new babies have a way of shifting your priorities).
To help me get my head on straight, I have been going through Lara Casey‘s Make It Happen series; it’s a goal-setting series that I absolutely recommend. Especially if you’re like me, AKA you have a huge desire to get your act together for the new year but have no idea where to start. I’ve got a lot of ideas swimming around in this head and Make It Happen has helped me to organize it all. So, yay, new year! And hooray for a new recipe today! Finally got off my duff and picked up my camera.
This soup was inspired by a lovely lunch I had with my friend Jillian (see how awesome she is below) at Wheat Penny here in Dayton. We sampled a little cup of their curried carrot soup to start our meal; it was grand. I love that curry powder gives such a distinct, comforting taste but doesn’t make things too spicy. For my at-home version, I used all the orange veggies we had on hand- carrots, butternut squash and sweet potato. Pumpkin would also work well; you can use what you have in any combination.
This soup works for a whole variety of diets and is almost impossible to mess up. It would be great with some crumbled bacon on top, or even some homemade croutons. You could kick up the spice by adding some thai red curry paste, too.
And beyond tasting good, this soup has great nutritional benefits:
- Healthy, filling fats
- Cold/Flu-fighting onions, garlic and turmeric
- Orange veggies filled with Vitamin A to boost the immune system
- Bone broth; rich in gelatin, vitamins and minerals and anti-inflammatory
A special thanks to my sweet friends Jillian and Megan for making this post happen- they came over to my house today and did all my dishes PLUS cleaned my fridge! It was amazing, and it motivated me to pull out the camera and get this post up. A clean kitchen = no excuses for this lady. Thanks, girls- you are such a blessing to me! I am ready to re-pay you in soup. 
- a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)
- 2 medium onions, diced
- 2 garlic cloves, minced (optional)
- 2 teaspoons sea salt
- ½-1 teaspoon fresh cracked pepper
- 2 tablespoons curry powder
- 1 tablespoon turmeric (optional)
- 6-8 carrots, peeled and chopped
- 1 large butternut squash; peeled, seeded and chopped
- 1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you’re on GAPS or avoiding starches)
- 4-6 cups of bone broth (enough to cover the veggies in the pot)
- plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you’re dairy-free)
- In a large stockpot or dutch oven, melt down the fat. Add the onions and garlic and saute until they begin to soften. Add the spices and let cook a few more minutes.
- Add the carrots, squash and sweet potato to the pot, followed by the bone broth. Add enough broth to cover all of the vegetables. Bring it all to a boil.
- Reduce to a simmer and cook until the vegetables are fork-tender, about 20-30 minutes. When the veggies are soft, use an immersion blender to blend the soup until smooth.
- Serve warm with a generous drizzle of yogurt.
Good morning, hello, how are you?
I made you some pie.
But first, let’s talk about blogging for a minute.
Food blogging is a funny little part of my life. Most people I come in contact with in “real life” don’t even know I do it; whereas you guys only know about what gets posted here, only this little shared piece of me. Sometimes I feel like my head is bursting with ideas and all I want to do is camp out in the kitchen, test things out and share them with you. Other times, blogging is just off my radar completely. We just go about our business as a family for a while and suddenly (usually during a bang-up meal) I realize that I haven’t been blogging.
Blogging has changed a lot in the past five years. Heck, my life has changed a lot in the past five years. When I first started blogging, I did it because I really enjoyed baking and cooking and documenting what was going on in my kitchen. I had no kids, I had plenty of time. Then the blog grew a little bit and I started to put more importance on posting however-many-times a week, making sure I was hitting up social media and doing all the “right stuff” as a blogger. And I went through a period where I felt really guilty if I wasn’t keeping all of those things going. Spoiler Alert: I can not keep all that stuff going. haha
Now, I’m a mom of two, working on putting together a new house and making it a home. You better believe I have been churning out some great meals for my family that I’d love to share, but I just got out of the groove of setting up photos. Lots of good meals have gone undocumented. Sometimes I still feel guilty for not sharing all of that good stuff with you guys, but realistically, I know that you understand that I have a real life to live outside this slice of the web. So, just thanks for being awesome and going with the flow.
I’ll start talking about the pie now.
This Shepherd’s Pie wasn’t some long-thought-out plan to reduce potato consumption or GAPS-ify a classic recipe. I just had a head of cauliflower and some ground beef that needed using and this is what happened. I saw it coming out of the oven all bubbly and brown and my brain said, “Take a picture, fast, and then let’s eat this thing!”
Cauliflower is like the classic nerd-that-turns-popular story, am I right? People never really gave it much thought before, but now it is everywhere! Cauliflower pizza crusts and faux-tatoes and cauli-rice galore. Good for you, cauliflower. Enjoy your 15 minutes of vegetable fame. You and your versatility deserve it.
This is similar to a classic Shepherd’s Pie, just with the potatoes swapped for cauliflower. I did add cheese on the top, but you can leave it off if you must. If you’re on the fence, though, definitely leave it on- it’s awesome. I used extra sharp cheddar. Treat Yo’ Self.
Perfect meal for fall, you guys! Dinner on the table in about an hour. What’s not to love?
- 1 head cauliflower, chopped into florets
- 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc)
- 1 small onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- ¼-1/2 cup homemade beef broth
- 1 tablespoon homemade ketchup or tomato paste (omit if you don’t have a GAPS-legal or Paleo option)
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 2 tablespoons fat (lard, tallow, ghee, etc)
- ½ cup shredded GAPS-legal cheese (omit for Paleo)
- Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.
- In a large pot, steam or boil cauliflower until tender.
- Heat 2 tablespoons of fat in a large skillet or saucepan over medium high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
- Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), parsley and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
- To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 2 tablespoons of fat and season with salt and pepper.
- To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
- Bake for 30 minutes or until the top is brown and bubbly. Serve warm.
]]>
I made a real dinner, you guys.
I actually semi-meal-planned it and put thought into it and everything (say what??). Mom/wife of the year!
It’s tough for me to get my head on straight and focus on my every day responsibilities at the moment. The new house is just crazy and it’s consuming my thoughts. I sat down to write my market/grocery list and I reeeeally had to focus, but I got it done. And I actually bought the things on my list at the market without buying any extra stuff (except a strawberry popsicle for my little helper, couldn’t resist). Although.. we did go to Trader Joe’s afterwards and we have about 0.0% self control in that place.. so mission only semi-accomplished. Oops.
We will have to do a whole run down of our Trader Joe’s favorites soon.. I could talk about it all day. Love/hate relationship.
Okay, so these are mini taco-stuffed zucchini boats. Cute, right? I made them smaller so they’d work nicely for kid portions. I actually thought about making them even smaller, but I thought the filling might fall out. After cooking them, I can say that they’d be perfect bite-sized appetizers if you cut them into 1-inch portions. I’d love to serve teeny tiny ones with some margs- GIANT margs.
If you are paleo or dairy-free, I still think these would be tasty without the cheese. We had some extra filling and we fried it up like a little taco burger, and it tasted great. Cheese not necessary.
These little boats are a nice way to switch things up if you like tacos, but you’re getting tired of your typical tortilla or lettuce wrap. The zucchini is basically just another vehicle for getting that taco goodness in your mouth. It’s really all about the filling, isn’t it? It takes a little extra time, but it’s not as messy as a taco if you’re feeding them to your child. This is important at my house, since my daughter has crazy-dinner-mess-face every time she eats. Girl is serious about her food.
Hopefully, I can keep up this meal-planning streak for another few days. I think you probably know how that’s going to end..
- 4 medium zucchinis, ends trimmed
- 1 pound ground beef (I prefer grass-fed)
- ½ onion, minced
- ½ green bell pepper, minced
- 1-2 garlic cloves, minced/pressed/grated
- 1 tablespoon tomato paste (optional, not Paleo-approved)
- 1 jalapeno pepper, seeded and minced (optional)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 2 teaspoons salt
- cracked pepper to taste (probably around 1 teaspoon)
- 1 cup shredded cheese (optional, I used a mixture of monterey jack and sharp cheddar)
- Preheat the oven to 375. Grease the bottom of a large baking dish.
- To prepare the zucchinis, cut them in half lengthwise and scoop out the flesh to make a channel. Set aside.
- To prepare the filling, mix the ground beef, onion, bell pepper, garlic, jalapeno, tomato paste (if using) and spices in a medium bowl.
- To assemble, fill the zucchinis with the ground beef mixture. Then cut each zucchini in half (or smaller sections if you life). Place the mini zucchini boats in the greased dish.
- Bake for 20 minutes. Pull out of the oven, top with the shredded cheese and bake for another 5-10 minutes or until the zucchini is soft and the cheese is melted. If you’re not using cheese, bake about 30 minutes until the zucchini is soft and the filling is set.
- Serve warm and enjoy.
]]>
I’m pretty much on a diet of chopped vegetable dishes. Every meal I’ve eaten in the past two weeks has either consisted solely of a) potato salad, b) green bean salad with basil, sautéed radishes, and hunks of mozzarella, c) citrusy coleslaw, or a hearty helping of one of those next to some protein that I was mostly eating just to stave off devouring a giant bowlful of one of those salads. Now that tomatoes are starting to come in? Oh boy. Watch out. Is it possible to eat all of your daily calories from tomatoes? Can I try? No? Okay, I’ll throw in some grilled corn on the cob slathered with homemade lime mayonnaise and queso añejo. And some peaches and cherries. That’s fine. God I love summer.
Gazpacho is a little difficult for me. On the one hand, it’s probably one of the best soups you can eat. On the other hand, it seems a little shameful to purée fresh, ripe, local (expensive) heirloom tomatoes. Maybe that’s because I don’t have any of my own in a garden in my back yard. I kind of feel that they’re like precious gems and to adulterate them with anything more than some coarse sea salt and a basil leaf is to somehow cheapen them. But when it’s terrible and hot and gross out, gazpacho is something to live for.
Since there’s not much to gazpacho, you must use good tomatoes. Don’t put off this recipe until the winter or something. Go out and splurge on some beautiful tomatoes. And if you have them in your garden, you are lucky and please send some to me. And as with most traditional and iconic recipes, there are a hundred versions, all hotly contested as being the one perfect one I’m sure. I don’t have too many strong opinions on what vegetables should or not should be included in gazpacho and what the levels of vinegar and oil should be. I do strongly feel, though, that using tomato juice is a no-no. I mean, you’re trying to celebrate gorgeous summer tomatoes. Why would you mix them with bottled tomato juice? Gah. But if you want to leave out the cucumber and red pepper, or add in some parsley, go for it. Topping gazpacho with a hard boiled egg is also extremely acceptable.
That’s it. That’s my gazpacho. It’s wonderful. You can certainly chill it if you need some extra cooling off, but I think room temperature allows the flavors to be their best. Unless room temperature means boiling, which it would be here if my air conditioner ever stopped working. Some garnishes you could use if you haven’t already started to dig in, are finely chopped cucumbers and red peppers, parsley, toasted almonds, and crumbled/chopped hard boiled egg.
Seriously gardeners, send me your tomatoes. I hear that you have wayyy too many to eat. Pretty sure.
- 2.5 lbs heirloom tomatoes, chopped
- 1 medium cucumber, seeded (cut in half width-wise then in quarters length-wise and seeds cut off) and chopped
- 1 medium yellow or white onion, chopped
- 1 red pepper, seeded, deveined, and chopped
- 2 garlic cloves, minced or pressed
- 1½ tsp sea salt
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Mix together the vegetables in a large bowl.
- In a blender, purée garlic, salt, olive oil, and vinegar. Scoop about half of the vegetable mixture into the blender. Blend until smooth, in batches if necessary.
- Pour blended veggies back into the bowl of chopped vegetables and mix.
]]>
Popsicles, again?
Yes, always.
Orange popsicles, that is, since I apparently that’s my specialty. (See these creamsicles and mango yogurt pops for the proof.)
While cleaning out the fridge last week, I came upon half a papaya that needed some love (aka I didn’t have the heart to throw it out.) Usually I buy papaya strictly for juices (it’s anti-inflammatory and ya’ll know I need some of that!) but it looked past it’s juicing prime. So popsicles seemed the obvious choice in the heat of summer and because for some reason I couldn’t just cut it up and eat it like a normal person.
I could have made them straight papaya, but I love to add a bit of creaminess to my pops. I was out of any useful coconut products, so I used the cream from the top of the raw milk jar. It was a wise choice, believe you me. A little bit of lime, vanilla and honey and BAM- papaya pops comin’ at ya.
Next time you have half a papaya sitting alone in your fridge, this recipe can be your go-to. I assume that probably won’t happen to most of you, but a girl can dream.. someone out there thinks my blog is useful and actually makes my recipes, right? haha
Really, though- I love you guys. Thanks for reading my crazy popsicle posts and sticking around Oven Love for all these years. You’re the bees.
- ½ large ripe red papaya, peeled and seeded
- ⅓ cup heavy cream, coconut cream, or full-fat coconut milk (or omit all together, if you like)
- juice of one lime
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons raw honey (optional)
- Place all ingredients in a blender and puree. Pour into popsicle molds and add popsicle sticks.
- Freeze for 3-5 hours or until firm. Run warm water over the mold if the popsicles don’t come right out. Serve immediately.
Can we all agree that popsicles are having a moment?
Maybe it’s the summer heat + all the gorgeous Pinterest inspiration, but I’ve had popsicles on the brain. When I saw a bag of ripe mangos in the Kroger dollar produce bin, my brain immediately said, “Popsicles. Probably with a yogurt swirl. Let’s do this.”
And here we are with mango swirl popsicles. Thank you, internal grocery store monologue.
Not much work to be done for these bad boys. Puree your mango with some lime juice, swirl with vanilla yogurt and freeze. Then try to forget they’re in the freezer for a few hours so you’re surprised when you remember you have popsicles waiting for you. I love knowing there’s a little treatsie in the freezer with my name on it, don’t you?
If you are a popsicle lover, check out my orange creamsicles and raspberry ice pops as well. Make them all, throw a popsicle party and then invite me to it, pleaseandthankyou.
Also, you should definitely eat any extra mango yogurt with a spoon. You’re welcome.
- 2 ripe mangos (makes about 2 cups puree)
- juice of ½ lime
- 2 cups plain yogurt (make homemade raw milk yogurt for GAPS or coconut yogurt for Dairy-Free/Vegan/Paleo)
- 1 teaspoon vanilla extract (you can omit this if you’re using yogurt that’s already flavored with vanilla)
- 1-2 tablespoons honey (optional)
- Cut around the pit of your mango and scoop the flesh out of the skin and into a blender. Try to get as much of the mango flesh as possible off of the pit (this is easier when the mangos are really ripe, so look for soft ones). Add the lime juice and puree until smooth.
- In a medium bowl, mix your yogurt and vanilla extract (and honey, if using).
- Spoon the mango puree on top of the yogurt and gently fold the puree with just a few strokes. Try not to overmix- it will still taste great, but you’ll lose the “swirl” look if you mix it too much.
- Pour into popsicle molds. Freeze for about 30 minutes, add the sticks, and then freeze for 1-2 more hours or until firm.
- When ready to serve, run the molds under warm water until the popsicles come loose and serve immediately.
]]>
Quack!
Is that too much already? I needed to get it out of my system.
This is my very first duck dish, you guys. First time I’ve made it and possibly first time I’ve eaten it. We got some wild duck breasts from a friend (thanks, Joe!) and they sat in my freezer for awhile.. just waiting until I was brave enough to cook them. And then they sat in the fridge thawing for awhile.. as I tried to decide what in the world to do with them. #firstworldproblems
Which brings us to skewers. When you don’t know what to do with something, just put it on a stick. (New life motto in progress).
Any brainiac would tell you to put these on the grill, but I am a lazy person (we have a charcoal grill, haha) so I did them in the oven along with some squash that didn’t make the photo. While they were quickly cooking, I made the apricot dipping sauce on the stove. The original plan was actually to put halved apricots on the skewers like I saw in this beautiful post, but I waited too long and the apricots got a bit soft, so I went with sauce instead. Just a little change of plans.
Honestly, I was a little nervous about how the duck would turn out. The breasts had the fat removed, so all of the typical duck cooking advice did not apply and I was afraid it would be dry and bland. The meat ended up being quite flavorful- even the kids were eating off sticks like little cave people. It was kind of a giant mess, but very entertaining at the time. I think next time I would actually baste the skewers with the sauce when they come out of the oven to help the duck retain some moisture- so definitely try that out the next time you’re skewering some duck. It won’t cut down on the mess, but I think it would take the dish up a notch.
These random freezer-clean-out meals have been stretching my culinary comfort zone. It’s been fun, but kind of exhausting mentally. I’m ready to start fresh.
- 2 lb duck breasts, trimmed
- ¼ cup balsamic vinegar (make sure there is no added sugar for GAPS)
- ¼ cup extra virgin olive oil
- salt and pepper
- 2 tablespoons butter or coconut oil
- 1 small onion, minced
- 6 apricots, pitted and chopped
- juice of ½ orange
- 1 tablespoon honey
- 1 tablespoon Dijon mustard (consider removing this or making homemade mustard for true GAPS or paleo)
- chopped parsley, for serving
- A few hours (or up to a day) before you’re ready to cook, marinate the duck in the balsamic vinegar, olive oil, salt and pepper. Refrigerate until ready to use. Soak your wooden skewers in water, if using.
- Prepare your grill or preheat your oven to 400 degrees.
- Prepare the sauce- heat the butter in a saucepan and saute the onion until it begins to soften. Add the apricots and cook until they begin to break down. Add the orange juice, honey, mustard and season with salt and pepper. Continue cooking as the duck cooks. Puree with a stick blender if you like a smoother sauce.
- Cut the duck breasts into small chunks and place on skewers. Grill for just a few minutes on each side or bake in the oven for 5-10 minutes per side. Try not to overcook the duck- it’s okay for it to be pink. Baste with the sauce if you like and serve immediately with the chopped parsley.
]]>
Last week, I shared my favorite summer chicken recipes. Today, I’m back with 16 ways to use the humble sweet potato. (I’m actually not eating sweet potatoes right now, but for some reason, I am still craving them and hoarding sweet potato recipes like it’s the end of the internet. It’s only a little heartbreaking to look at those gorgeous photos. Some day..)
Lots of great options here- fries, chips, soup, stuffed potatoes, and BROWNIES. Get to pinning!
Row 1: Thai Sweet Potato Stacks, Sweet Potato Almond Butter Muffins, Slow Cooker Beer Pulled Pork-Stuffed Sweet Potatoes, Grilled Sweet Potatoes with Cherry Salsa
Row 2: Sweet Potato Breakfast Biscuits, Brown Butter Sweet Potato Doughnuts, Paleo Sweet Potato Brownies, Garlic Butter Sweet Potato Fries with Creamy Feta Dip
Row 3: Roasted Grape, Goat Cheese and Honey-Stuffed Sweet Potatoes, Sweet Potato and Pineapple Salad, Black Bean, Sweet Potato and Red Quinoa Soup, Sweet Potato Pulled Pork Sliders
Row 4: Homemade BBQ Sweet Potato Chips, Baked Sweet Potato Falafel, Sweet Potato Coconut Curry Soup, Loaded Black Bean Sweet Potato Boats
]]>