Protein Beef Taco Bowls, by Diane

I have been seeing high protein beef bowls all over my instagram, and they have really been helping lately in my diet. I saw this one from Chelsea's Messy Apron, and a sauce by Get On My Plate, and decided to combo them together! This was really really good, and I loved how healthy and filling these were! They were also super easy to prep for batch cooking and tasted great all week! (note- I ran out of avocado for this photo but it's in the recipe!)

Ingredients:

1lb ground beef, grass fed

Taco seasoning (I made my own with paprika, chili powder, onion powder, garlic powder, cumin, salt and I like mexican oregano and a dash of cinnamon here)

2 sweet potatoes, cubed

EVOO

3 ears corn, roasted and cut off cob

1 can black beans, drained and rinsed

1/2 cup cilantro, rough chopped

1/2 avocado, sliced

Sauce: 1/2 cup greek yogurt, 1/2 chili in adobo, 1/2 lime juice, 2 tbsp cilantro, 1 tbsp honey, 1/2 tsp salt

Directions:

1. Blend the sauce well and set aside in the fridge. 

2. Heat a large saucepan to medium, brown and drain the beef, and mix in taco seasoning to taste. Set aside.

3. While the beef is cooking, roast sweet potatoes tossed in EVOO and taco seasoning at 400 (I airfried them for 25 min) until soft.

4. Combine all ingredients in a bowl and mix well. Enjoy!

Grilled Sweet Potatoes with a Sweet and Spicy Yogurt, by Cheryl

We were visiting our friends' house a couple of weekends ago and as always they made us a delicious lunch while we hung out at their pool. I'm always so impressed with people that can just make up their own recipes routinely... I rarely can do that! I made this again when we got home. This yogurt sauce is the perfect compliment to grilled sweet potatoes and is just what we needed on a hot day! Yum!

Ingredients:

Several large sweet potatoes. sliced long ways

Olive oil

A large tub of plain Greek yogurt

Lemon juice from 2 lemons

Paprika

Hot honey, drizzles here and there

Scallions, sliced

Directions:

1) Brush the sweet potatoes with olive oil. Put on the grill and cook until softened. 

2) Meanwhile, combine all of the ingredients except the scallions. Mix well. Place a dollop of sauce on top of the sweet potatoes, topped with the scallions and a a drizzle of the hot honey. 

Fall Bowl, by Diane

I created this warm bowl for dinners this week and haven't wanted anything since!! It is SUCH a great combo of flavors and so freakin easy to meal prep and heat up during the week. And it's healthy to boot. Total win! Side note, this was my first time whipping up my own vinaigrette, and it was SO delicious. I was out of dijon mustard so I had to get creative, and I'm pretty impressed with the outcome. I think it's what makes the whole bowl shine, and I can see this used as a marinade or dressing for so many other recipes! I ran out of pecans which I was going to chop and add to this bowl for crunch, and I think that would be a good addition! I also added it over some kale one day as a salad, and one day there was some goat cheese in it. Yum!

Note: this made about 4 bowls across the week, with some leftovers for another 1/2 bowl at the end of the week. For leftovers, I warmed up all the ingredients except the apple and the dressing.

Ingredients:

For the Bowl:

Chicken, grilled and sliced (I used 2 bags of pre-grilled chicken to make this easier)

2 crowns broccoli, cut into bite size pieces

2 large sweet potatoes, peeled and cubed

4 portobello mushrooms

2 cups wild rice and quinoa mixture, cooked according to package directions (I used 1/2 cup warmed rice in each bowl)

2 sweet crisp apples, peeled and cubed (I used 1/2 an apple in each bowl)

EVOO

For the Dressing:

5 tbsp EVOO

2 tbsp white vinegar

1 tbsp shaoxing wine

1 tsp mustard powder

1 medium shallot, minced

1 stalk rosemary leaves, minced

5 stalks thyme leaves

Salt and pepper to taste

1/2 tbsp fig jam

Instructions:

1. Toss the broccoli, sweet potatoes, and mushrooms in EVOO and roast until tender at 350. I made sure the sweet potatoes really caramelized on each side before pulling them out to add extra flavor. 

2. Whisk all dressing ingredients together and set aside.

3. Combine all ingredients and devour :)

 

Goddess Bowl, by Diane

 

I created this bowl specifically because of my Flower Child Sweet Potatoes, and I added the remaining ingredients from there. I called it a Goddess Bowl because I felt so damn healthy and glowing when I ate it for dinner tonight! I always see these creative bowls on instagram but avoid them because of all the prep of the ingredients, and this one did require a bit of prep. But now I have healthy easy bowls for the week and I'm pretty pumped about that! I used roasted mushrooms and beets along with my Burnt Broccoli and grilled chicken here, and for the rest of the week I have some greens I want to serve it over along with a dressing I want to create (I just ran out of time tonight!).

Ingredients:

Red and golden beets, cubed and roasted

Flower Child Sweet Potatoes

Burnt Broccoli

2 cups baby bella mushrooms, sliced

1/2 red onion, thinly sliced into rings

1 chicken breast, cooked and sliced

Salt

Coconut oil

Directions:

1. Saute onions in a large pan with a sprinkle of salt and coconut oil over medium heat until browned, then add in mushrooms with another sprinkle of salt and cook until done.

2. Assemble your bowl with the mushroom mixture, sweet potatoes, broccoli, beets, and chicken.

Flower Child Sweet Potatoes, by Diane

These sweet potatoes are my favorite side at a local restaurant called Flower Child. They are red chili glazed, but not spicy. They melt in your mouth!! I was lucky enough to find their recipe posted online, and decided to make these stat! So easy, healthy, and definitely will be on rotation in the future. Yum!

Ingredients:

For the potatoes:

2.5 lbs sweet potatoes, cubed and roasted, at room temperature

1/2 cup sesame vinaigrette

1 cup kale, shredded

handful toasted sesame seeds

For the vinaigrette:

3/4 cup rice wine vinegar

3 tbsp sriracha 

1/3 cup tamari

3 tbsp sugar

1/2 tsp kosher salt

1/2 tbsp sesame oil

1/2 cup grapeseed oil (I used coconut oil)

Directions:

1. For the vinaigrette, combine all ingredients except the oils and use an immersion blender to puree until smooth. Slowly incorporate both oils, bit by bit, with the blender until smooth and emulsified.

2. Warm the vinaigrette in a large sautee pan until simmering. Add the room temp sweet potatoes, kale, and sesame seeds.

3. Toss to incorporate until liquid is gone and remove from heat.

Sweet Potato Hash, by Cheryl

Easy, basic, and healthy! This breakfast (or lunch or dinner!) hash complimented my sunny side up eggs and bacon! Whole 30 approved. Yum!

Ingredients:

1 sweet potato, scrubbed and chopped

1/2 onion, chopped

1/2 yellow, red, or orange bell pepper

ghee

Directions:

1) Add ghee into a medium skillet. When melted add onions and peppers and cook until translucent. Some brown bits are good too! Set aside. 

2) Add more ghee and add the sweet potatoes. Stir to coat. Cover and cook about ten minutes, stirring occasionally. Add the onions and peppers back in and stir. Enjoy with eggs and bacon or sausage! 

Chipotle Chicken Stuffed Sweet Potatoes, by Cheryl

This meal was delicious!!! I went to Paleo Running Momma and it all came together after I realized I didn't have a plan for tonight! Every bite had a punch of flavor and it was fairly quick to make. I did make a couple of changes - I used spinach instead of kale since that's what I had, I boiled the chicken and shredded it afterward, and I used pre-made Primal Kitchen ranch dressing instead of making my own. Below is the modified recipe. I'm definitely making this one again. Yum!

Ingredients (serves 4):

4 medium sweet potatoes, scrubbed

coconut oil and salt (for baking the potatoes)

1lb chicken breast, skinless and boneless

2 large handfuls of spinach, chopped

1/2 medium onion, chopped

2 cloves garlic, minced

1 tbsp ghee

Chipotle sauce:

1/3 avocado oil or olive oil

2.5 tbsp lime juice

2 tsp chili powder

1/2 tsp cumin

1/2 tsp chipotle powder

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp sea salt

cilantro and ranch to serve

Directions:

1) Preheat oven to 425. Rub sweet potatoes with coconut oil and sprinkle sea salt on them. Pierce with a fork to let the steam out. Bake for 1 hour. 

2) Boil the chicken. 

3) While chicken and potatoes cook heat a skillet over medium heat and add ghee. Add chopped onion and cook for a couple of minutes, then add the garlic and cook for another 30 seconds. 

4) Add the chopped spinach, sprinkle with salt, stir, and cook until wilted. Lower heat to avoid burning.

5) Whisk the spices together in a bowl with the lime juice. Slowly pour in the avocado oil while stirring until fully combined. Set aside. 

6) Shred the cooked chicken with two forks, then add it to the spinach mixture. Give the sauce a whisk and pour it over the chicken and spinach. Heat the skillet to medium and cook, stirring until coated and heated through. 

7) Cut each sweet potato in half and divide the chicken mixture amongst the potatoes. Top with ranch and garnish with cilantro. 

Spiced Sweet Potato Fries with Curry Mayo, by Diane

This recipe came from Eat Delicious, and reminded me so much of my favorite restaurant fries here in DC. I was excited to try them at home since the restaurant is currently closed. These were really flavorful and very easy and quick to make! The mayo would be great on a variety of things as well!

Tip: I have recently discovered that air frying potatoes is wonderful during the summer because I don’t have to turn on the oven, but it does tend to dry out the potatoes. To fix this, I simply remove the potatoes when they’re finished cooking from the air fryer and put them in a bowl that is tightly covered for five minutes. This allows the hot fries to steam them selves which both keeps the air fryer taste as well as allows some moisture back into the french fry.


Ingredients:

Sweet Potatoes-

2 lbs sweet potatoes
2 tbsp EVOO
1 tsp sweet paprika
1/2 tsp ground coriander
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne pepper

Curry Mayo-

3/4 cup mayo
2 tbsp lime juice
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 1/2 tsp mild yellow curry powder
Pinch sea salt


Directions:

1. Slice the sweet potatoes into long strips and toss with remaining ingredients.

2. Roast the sweet potatoes in a 400° oven for 45 min on a parchment paper-lined baking tray, turning halfway, or airfry at 400° for 15 min then cover to steam for 5 min.

3. While the potatoes roast, whip up the mayo and adjust seasonings if desired.

Ham, Sweet Potato and Egg Bake, by Diane

I found this recipe from @pennysprimal on Instagram, and it seemed like a quick and easy way to have a few protein packed brunches this week. I literally chopped and tossed everything together, this was so quick to whip up!


Ingredients:

10 eggs (I had to use 12 to cover ingredients)
2 cups spinach
1 small pack grape tomatoes, cut in half lengthwise
2 small ham steaks, cubed
1/2 red onion, diced
1 large sweet potato, peeled
Salt and pepper


Directions:

1. Preheat oven to 350 and grease a 9x13 casserole dish.

2. Precook the sweet potato by piercing it with a fork and microwaving it for 3 minutes.

3. While the sweet potato cooks, assemble the veggies in the pan. Chop the sweet potato and add it to the pan.

4. Whisk together eggs and salt and pepper, and pour over the veggies.

5. Bake for 45-50 min until eggs are set.

Healthy Veggie Chili, by Diane

3/4 of our family is on Whole 30 right now, so for last weekend's football playoffs we searched around for a chili recipe that didn't have beans in it. We found this recipe, which turned out to be a total dud. In short it didn't include any tomato sauce and was low on spice so it turned out to taste more like a really thick minestrone soup. We saved it with the ingredients I'm posting below though, so it turned out alright! Not pictured are the avocados some of us had with it as a topping.

Ingredients:

2 lb ground beef
1 large onion, diced
2 cloves garlic, diced
1 each red, yellow, and orange pepper, diced
2 medium sweet potatoes, diced
1 cup shredded carrots
3 tbsp. chili powder
1 tbsp. cumin
1 tsp paprika
Salt to taste (We use Tony Chachere's b/c it adds just the best amount of salt and spice)
1 28oz can tomato sauce
Optional: diced avocado topping

Directions:

1. In a large pot, brown the meat along with onions and garlic. Drain and return to the pot.

2. Add in peppers, carrots, and sweet potatoes, cook 10 minutes stirring often to soften. Cover the pot while cooking so the steam speeds up to cooking.

3. Add in spices, stir well, then add in tomato sauce.

4. Simmer for 30-60 min until the veggies are soft. Note: this isn't a good chili to keep on the stove for a long period of time as the sweet potatoes will break down and thicken/sweeten the chili too much!

Steak Bites with Peppers and Sweet Potato, by Cheryl

These steak bites were so delicious, filling, and easy to make! I had them on their own, but you could easily put them on top of some rice or in a tortilla like my daughter did. I didn't think they'd be as flavorful as they actually were.. I was really surprised! I've made them twice (the second time I doubled the recipe so I could have some for lunch). The original recipe is Whole 30, but I substituted soy sauce for the coconut aminos. I also didn't microwave the sweet potatoes, but cooked them in a pot on the stove. This is a big YUM!

Ingredients (from here)

1 large sweet potato, diced into 1 inch pieces
1 tsp sea salt
1 lb flat iron steak, diced into 1 inch pieces
3 tbsp olive oil, divided
2 garlic cloves, minced
2 bell peppers, diced into 1 inch pieces
4 green onion, thinly sliced
2 tbsp coconut aminos (I used soy sauce)
2 tbsp black pepper
2 tbsp fresh chopped cilantro

Directions:

1) Put sweet potatoes in a pot with a dash of olive oil and salt over medium heat. Cover, but stir often, and cook until you can pierce the potatoes with a fork, about 10 minutes.

2) While the potatoes cook, heat a skillet over high heat. Add 2 tbsp of olive oil and once hot, add the steak in a single layer. Cook, turning every couple of minutes until the center is medium, about ten minutes. Remove the steak and set aside onto a plate.

3) Add the sweet potatoes into the skillet, toss to coat with olive oil, and cook until browned. Make a well in the center of the pan and add the garlic. Saute until fragrant, about 1 minute.

4) Add the bell pepper and scallions and toss with the potatoes. Saute until tender, about 3-4 minutes.

5) Add the steak and juices back into the skillet along with the soy sauce. Toss everything together and cook additional 1-2 minutes until the juices have evaporated.

6) Add the pepper and cilantro, toss, and remove from heat. Top with more fresh cilantro if desired. Serve immediately.

Sweet Potato Chicken Poppers, by Diane

I found this recipe on @unboundwellness Instagram, and they looked delicious! These were very easy to make and customize. I wound up increasing the spices in them to add more flavor, and they didn't even need dipping sauce! The recipe also called for coconut oil and coconut flour, but I didn't add these and they were tender and crispy just as they were. This is a great healthy option for lunches or snacks on the go.

Ingredients:

1lb ground chicken
2 cups sweet potato, finely grated
3 green onions, chopped finely
Spices: garlic powder, onion powder, sea salt, black pepper (I also added adobo in here which I highly recommend!)


Directions:

Place all ingredients in a bowl and mix well. While the oven preheats to 400, line a baking sheet with parchment paper and form little flattened disks. Bake for 20-25 minutes, flip, and brown the other side (another 20 min). If they aren't crispy enough you can put them under the broiler for a few minutes as well.

Garifuna Hudut, by Diane

We were recently blessed with the presence of this amazing chef in Belize, Ivy Flores. We loved her cooking so much we went back breakfast, lunch and dinner for 3 straight days, and on the 4th day she taught us how to cook some of her cultural specialties. This was one of the dishes, and I have been craving it since I got back a few weeks back. This is EASY to throw together and the flavors are out of this world! I was afraid mine wouldn't turn out like hers, but I'm happy to report that it was spot on!!

Ingredients:

2 ripe plantains, cut into 2 inch cubes
2 unripe plantains, cut into 2 inch cubes
1 can coconut milk, full fat (we made our own with her, but I have since found it doesn't taste the same or have the same consistency, so canned is easier!)
Water
Chicken bullion or consume, about 2 tsp
3 green habanero peppers, whole
4 okra, whole (I couldn't find these in season so I bought frozen sliced)
2 cloves garlic, crushed
1/4 small white onion, chopped
2 tbsp. crushed oregano
Salt to taste
2-3 fish filets (tilapia, flounder, or snapper), cut into chunks
Garlic powder
Black pepper
Coconut oil
Optional: yams or sweet potatoes

Directions:

1. Boil water and add plantains, boil until fork tender. Let them cool completely and then mash with one clove crushed garlic. Set aside.

2. Pour the coconut milk into a soup pot, then fill the can back up with water and add to the pot. Add in bullion/consume, habaneros (keep whole- you don't want them to burst), okra, onion, remaining clove of garlic, and oregano to boil. Add in the sweet potatoes/yams now too if using. Reduce to a simmer uncovered.

3. Meanwhile, coat the fish in salt, pepper, and garlic powder, then fry in coconut oil until just cooked. Add into the soup along with pan drippings.

4. Simmer together for another 5-10 min, adjust seasonings (I found Goya works best).

5. To serve, grab a small ball of the plantain mixture and dip in the soup, or you can create dumplings out of the plantains and drop them in. All good!!!

Sweet Potato Pancetta Tots, by Diane

I found this recipe from @thewonkyspatula's Instagram, and it looked like a great new healthy side dish for the week. These were fairly easy to whip up together, but the recipe had a lot of flaws. The seasoning was way off (fortunately I tasted the batter first!), and the process of roasting then hand-mashing the potatoes was way too time consuming and hard. I wound up using more seasoning and using a food processor, which was way easier. I had some applewood smoked bacon sea salt that tasted great in these! I've included the recipe as I would recreate it below. These are good alone, but the recipe suggests a dipping sauce, and I think a chipotle mayo would be good!


Ingredients:

2 large sweet potatoes
EVOO/coconut oil
1 tsp dried oregano
1 small white onion, diced finely
1/2 green bell pepper, diced finely
100 grams pancetta
1 egg
1/2 tsp each cumin, cayenne, smoked paprika
Salt and pepper to taste

Directions:

1. Shred potatoes in a food processor, toss with oil and oregano, spread evenly on a greased baking tray and bake at 400 until soft and browned.

2. In a large pan, combine oil, pancetta, onion, and green pepper until the onions brown.

3. Combine all ingredients in a large bowl along with remaining spices, season to taste, and form into small disks.

4. Bake for 10 minutes on a parchment paper lined tray at 400, flip and bake another 7-10 minutes until browned on both sides.

Sweet Potato Egg Muffins, by Cheryl

I had a lot of extra sweet potato that I had grated for a different recipe and I was trying to figure out what to do with it. In come the sweet potato egg muffins! These were super duper easy to make and are good for an on the go breakfast (unless you like your eggs runny like me, then it might be a little messy!) or for a quick meal at home. You can store them in some tupperware for about 5 days in the fridge and just pop them in the microwave for about 30-60 seconds when you're ready to eat them. Yum!

Ingredients (for 6 muffins):

1 cup grated sweet potato
eggs
olive oil spray

Directions:

1) Preheat oven to 375.

2) Spray a muffin tin with olive oil spray or put in silicone liners. Scoop a couple of tablespoons of sweet potato into each muffin hole.

3) Crack an egg into each hole. Bake for about 12-15 minutes, longer if you want the yolks fully cooked.

Tamale Pie, by Diane

This one was a winner! I wanted another new recipe as we are heading into our second trial of Whole30 this Monday. I made a few changes here (added garlic and onion), and would make a few more after tasting this (needed more enchilada sauce, and the sauce would have been better mixed through instead of poured on top), but it was really delicious and a good hearty meal for the week! I made it with corn, but it could be Whole30 with cauliflower (as the original recipe calls for). Posting the recipe with changes below.

Ingredients:

2 small sweet potatoes
1 cup corn meal
1 4oz can diced green chiles (I got fire roasted)
2 eggs
Salt and pepper
1 tbsp. oil
2 lb ground beef
1 small white onion, diced
2 cloves garlic, minced
1 tsp each cumin and chili powder
2 15 oz cans tomato sauce
1 tsp each of oregano, garlic powder, and cumin
2 tbsp. chili powder
1/4 tsp cayenne (I used Tony Chacere's here, about 2 tsp)
4 tbsp. nutritional yeast (or regular cheese)

Directions:

1. Cook sweet potatoes until soft, combine in a food processor with corn meal, chiles, eggs, and salt and pepper to taste.

2. Preheat oven to 400.

3. Grease a cast iron skillet, spread the mixture evenly across the bottom and sides of the pan to form a crust. Bake for 25 min.

4. While the crust cooks, brown the beef in a skillet with onions and garlic. Drain, then add back into the pan with the 1 tsp of cumin and chili powder. Set aside.

5. In a bowl, whisk tomato sauce, oregano, garlic powder, cumin, chili powder, and cayenne/Tony's until combined. Mix well with the beef mixture.

6. Pour the beef/sauce mixture into the crust, top with nutritional yeast, and bake another 10 minutes.

Sloppy Joe Sweet Potato Nachos, by Diane

This recipe is another Whole30 find from Instagram. I have always hated sloppy joes, but I found two recipes both of which happened to pop up on my feed randomly and I thought if I mixed the two together it would come out well. I also liked that the "nachos" were sweet potato fries. It turned out really easy to make and it is SO good!!  I will definitely make this again, it was filling and something I looked forward to at dinner each night this week!


Ingredients:

2 large sweet potatoes
2 tbsp evoo/coconut oil
1 tsp salt and pepper or Goya
1 lb grass fed ground beef
1 small white onion, diced
6 small sweet peppers, diced
1 clove garlic, minced
6 oz tomato paste
3 dates
1 c water divided
1/4 tsp garlic salt
1/2 tsp pepper
1 tsp salt
1 tsp soy sauce
2 tbsp yellow mustard
2 tsp paprika

Directions:

1.  Preheat oven to 350.

2. Cut the sweet potatoes lengthwise into fries, spread on a greased baking sheet and drizzle oil and seasoning, mixing well with your hands. Place the fries into a single layer and roast in the oven for 40 minutes or until tender. Set aside.

3. In a medium sauce pan over medium high heat, brown the ground beef and drain. Set aside.

4. In the same pan, cook the onions, peppers, and garlic until the onions are translucent. Add the remaining ingredients (except potatoes) and stir well.

5. Add the beef back into the pan, and bring to a low boil. Cover with a lid and simmer for 30 minutes or longer (the longer this cooks the better it tastes, I did about an hour!).

6. Spoon a portion of the sloppy joe mix over the sweet potato fries and enjoy!

Mexican Breakfast Hash, by Diane

Since I’m continuing on Whole30, I decided to make a dish inspired by quite a few of the breakfasts that I’ve seen on Instagram Whole30 accounts. This is delicious, fairly easy to make and super filling! Not to mention, it may be one of our best photos on this blog!!!  I didn’t picture this but I added fresh sliced avocado is to this as well!  Green chilies or sauce I would also be fantastic accompaniments!

Ingredients:

1 lb ground beef, lean (I used grass fed)

1 tbsp coconut oil 

1 yellow onion, chopped

8 sweet peppers, various colors, deseeded and thinly sliced 

2 medium sweet potatoes, cubes into 1/2 inch pieces

2 cups greens (I used baby kale)

4 eggs

Seasoning: chili powder, garlic powder, cumin, salt, red pepper flakes, pepper (I used my beloved Tony Chacere’s seasoning instead of the last 3 of these)

Directions:

1. Preheat oven to 350.

2. Heat a cast iron skillet on medium high and brown the beef with the seasoning to taste. Set aside.

3. Add the peppers, onions, and sweet potatoes to the skillet, along with seasoning to taste. Cover with a baking tray to expedite the potatoes cooking. Cook until the potatoes are soft.

4. Add the beef and greens into the skillet, turn off the heat, and stir well. Adjust seasonings if necessary. 

5. Make 4 wells evenly divided ( I used the back of a large cooking spoon for this and it worked well!) and crack the eggs into the wells.

6. Bake until the eggs are cooked to your preference. I had a hard time balancing the whites and the yolks because I wanted the whites to be fully cooked but the yolks to be a bit runny, so you’ll have to experiment with this until you get it right, and don’t forget that the eggs continue to cook after you take the skillet out of the oven a bit.

Sweet Potato Beef Meatballs, by Diane

Get ready, because I'm about to make up for all of my barely-there posting of 2018 in the next 30 days! I'm starting Whole30, which is a program with a lot of restrictions (no dairy, alcohol, grains, legumes, processed sugars, or caffeine to name a few). This is not TOO far off from what I normally cook, but I've been so inspired by the Instagram accounts for Whole30 recipes that I'm going to try and use a lot of new recipes this month instead of my own.

This week's lunches were these Sweet Potato Meatballs. While any of my regular go-to meatball recipes are Whole30 compliant, I was intrigued by using mashed sweet potato as the binder for the meatballs. This recipe is from @wholedailylife, and it seemed fairly easy to throw together, aside from the extra steps of cooking and then mashing the sweet potatoes. I doubled the recipe so it would last all week long, and used grass fed beef to kick the flavor up. These were the most tender meatballs I've ever eaten, and the combo of spices and sweet potato kind of made them taste like thanksgiving! I will say you need a lot more salt than the recipe calls for, but these were good!

Ingredients:

1 pound ground beef (or any ground meat will do) 
1/3 cup mashed sweet potato 
1 tsp each salt, dried rosemary, ground sage, garlic powder

Directions:

1. Preheat the oven to 425.
2. In a large bowl, combine all the seasonings with the sweet potato, then add in the ground beef and mix until combined.
3. Use a 1 oz scoop (or your hands) to make approximately 16 meatballs and place on a lined baking sheet.
4. Bake at 425 for 12 minutes until internal temperature reaches 165.

Passover Sweet Potato Kugel, by Diane

This is a horrid photo because everyone ate it before I could snap the pic!!

Terrible photo aside, this was a really good dish (as evidenced by the fact that it was halfway gone before I could get to my phone). The family really enjoyed this dish, and it would be good any time of year. I was afraid it had way too many onions in it (the recipe is almost 40/60 onions to sweet potatoes) but it came out good, really homey, and a classic holiday kugel taste. The recipe said to strain the potato and onion mixture with a cheesecloth, but we just added about 1/4 cup extra matzo flour and it was fine (we had too much other work to do for the seder!). Recipe from here.

Ingredients:

3.5 lbs sweet potatoes (I used 4 large sweet potatoes)
2 large onions, diced
1 Tablespoon extra virgin olive oil
½ cup scallions, minced
5 eggs
½ cup matzah meal (or flour if not during Passover)
¼ cup butter, melted and cooled
2 teaspoons salt
½ teaspoon pepper
2 tsp goya seasoning (the salt and pepper wasn't enough)


Directions:

1. Preheat oven to 400 degrees F.
2. Saute diced onions in 1 tablespoon olive oil until brown.
3. Dice sweet potatoes into 1-inch cubes and mix onions and sweet potatoes in a blender until shredded or shred with a hand grater or food processor.
4. Squeeze out excess water from onions and sweet potatoes and transfer to a bowl.
5. In a separate bowl, mix together eggs, matzah meal, scallions, salt, pepper and butter. Add in potato mixture and combine until well mixed.
6. Butter a 12x9x2 inch glass baking dish. Pour mixture into the dish and bake for one hour until cooked through and brown on top.