Sweet Potato Hash

Photo By: Hannah Porter

With winter weather around the corner, the hearty, warm dishes of food take center stage. From the sweetness of the potatoes to the smokiness of the paprika, the amount of flavor in this dish will keep everyone coming back for more. It works great for breakfast, lunch, or dinner (feel free to add chopped, cooked bacon to make it even heartier). It is an easy recipe to throw together and bring to an event and it's kid (and husband) approved!!

Ingredients

2-3 large sweet potatoes diced into small cubes

1-2 red bell pepper diced

Photo by: Beth Waggoner

3Tb. Extra virgin olive oil

1 tsp. Cumin

1tsp. Smoked paprika

1 tsp. Sea salt (can add more to taste after cooking if desired)

1 ½ tsp. Granulated garlic

1 white onion chopped small OR for a kid friendlier version 2 tsp. Onion powder

Directions

-Preheat oven to 400

-Place your sweet potatoes and bell peppers in a 9x13 glass dish. Mix in the remaining ingredients and toss everything together to coat well.

-Put in the oven and cook for 25-30 minutes (more or less depending on how hot your oven gets).

Serve warm or room temperature!!! YUM!!!

-Beth

Apple Cinnamon Granola

There is something about the crunch of granola with a splash of cold milk that always hits the spot. This granola makes a good breakfast cereal, on the go snack, or dessert topping and is a great recipe to get the kiddos involved in too. I have substituted the nuts in this recipe for gluten free oats for a nut free, less expensive version with great results too.

Ingredients

4 ½ cups of nuts (mix of almonds, sunflowers, or nut of choice--or sub for GF oats)

1 Tablespoon of sea salt

2 cups raw coconut flakes

1 cup coconut flour

2 cups of applesauce

1 tablespoon of vanilla extract

2 tablespoon of cinnamon

¼ cup of honey OR a ripe banana

½ cup of oil (I used Avocado oil but you could also use coconut oil)

2-3 apples sliced into small cubes

Directions

-Place the first four ingredients in a food processor or blender and blend for 10 seconds (more or less depending on how thick you want the granola to be).

-Pour into a large bowl and mix in the rest of the ingredients, stirring until all is combined.

-Spread onto dehydrator racks and dehydrate 8-10 hours or until desired crunch is reached.

-OR if you don’t have a dehydrator, spread onto parchment lined baking sheets and place in the oven at 375 degrees for 10 minutes.

-Turn off oven and let granola sit in the oven overnight and it will be ready to go in the morning.

Keep refrigerated or frozen for freshest taste!

-Beth

Chicken Verde Soup

“This hearty soup is a crowd pleaser. With the old school secret of blending up half of the soup, you can even get some veggies past those picky eaters! With a yummy thick broth that hits the spot, this soup will keep you coming back for more!”

Ingredients:
3 ½ cups of cooked chicken (from whole chicken *see note below)

4 ½ cups of chicken broth (I use homemade chicken bone broth but you can sub broth of your choice)

2 cups of salsa verde

1 can of coconut milk (13.5 oz can)

3 cups of cubed sweet potatoes

2 cups of zucchini

1 tsp. Garlic powder

1 tsp. Cumin

½ tsp. Sea salt
 

Directions:
I cook a whole chicken in my crockpot for 4hrs. (But you can use any already cooked chicken). I remove the chicken, then strain the liquid and add it to my chicken broth to equal 4 ½ cups.

Pour all of the chicken broth back into your crockpot with remaining ingredients. Cook on high for 2-3 hours until the potatoes are cooked through.

Remove 2 cups of potatoes and zucchini with 1 cup of broth and place in blender. Then pour the blended mixture back into the pot, add chicken back in, and eat as is or add in additional options (see below)!

Optional Add-ins:
-Shredded cheese
-Avocado
-Sour Cream
-Crushed tortilla chips
-Etc.
 

Recipe by Beth Waggoner