Clean Eating Enchilada Beef

I decided one night that I would try out Against All Grains Enchilada stuffed sweet potatoes...well because I love enchiladas and I love sweet potatoes so the combination sounded yummy. There was just one problem. I had a sick baby and 2 other crazy children running around and about 20 minutes to cook dinner. This is what I came up with! It is definitely one of my favorites!! This is delicious over mashed steamed sweet potatoes but would also be delicious over rice or wrapped in your favorite whole grain wrap! Oooh....you could also top a salad with it or serve it in a spouted grain bun for kind of a sloppy joe dinner! The possibilities are endless!

{Super Simple Enchilada Beef}

• 1 lb. lean ground beef (antibiotic/hormone free if possible) **ground turkey would work too
• 2 poblano peppers (chopped finely)
• 1 medium onion (chopped finely)
• salt and pepper
• 1 tsp. garlic powder
• 8 oz. enchilada sauce (Look at ingredients: I used Frontera Red Chile Enchilada Sauce with roasted tomato and garlic
• hot sauce (optional) Add your favorite hot sauce to spice it up if you like things spicy!

Add pepper and onions to medium sauce pan and cook until soft. Add ground beef, salt, pepper and garlic powder. Continue cooking until meat is fully cooked, Add enchilada sauce. Let simmer for 5-10 minutes.

**For my sweet potatoes...I used Simply Spuds Steamable Sweet Potatoes....SO good and easy!!Just Microwave for 8 minutes, remove peel and mash with a fork. If you don't have this kind just roast sweet potatoes that have been poked a few times with a fork at 400 degrees for an hour.

Place peeled sweet potato in dish. Add enchilada beef! I like this with avocado on top. Organic shredded cheese or plain Greek yogurt would also be yummy toppers!

**This is how I serve it on top of a salad**

YUMMM!! This is now part of my weekly rotation! So good!

{Clean Eating Sweet Potato Souffle} + Giveaway Winner Announced

I am SUPER excited to share this recipe with you guys today because this is my ALL TIME favorite side dish!! The fact that I have made it healthy and super easy to make makes it EVEN BETTER!!! My family makes this recipe with cups (yes, plural) of white sugar, lots of butter and brown sugar and it is awesome but after eating my version...my husband said he loved mine just as much...maybe a little more!

Clean Eating Sweet Potato Souffle

• 5 small/medium sweet potatoes **Baked at 400 for 45 minutes and then peeled**
• 1 tbsp. coconut oil
• 1 tsp. pure vanilla extract
• 1/2 tsp. cinnamon
• 3/4 cup milk (I used unsweetened vanilla almond milk)
• 1/4 cup maple syrup
• 2 organic eggs

Topping:

• 3/4 cup pecans (chopped)
• 1 tbsp. organic sugar (I used Rapadura)
• 1 tbsp. coconut oil

Pre-heat oven to 350 degrees.

Combine the first 7 ingredients in a medium bowl. Mix (with hand mixer)  until everything is combined well and smooth. Pour into a baking dish (I used a 2 1/2 qt. Pyrex) that has been sprayed with non-stick spray. Combine topping ingredients in small bowl and sprinkle on top of sweet potato mixture. 

Bake for 30 minutes!!

Enjoy!!! I know I sure did!!I will be making this again VERY SOON! Perfect side dish for the holidays!

*******Giveaway Winner: I am excited to announce that Charlotte has won a sample of ENERGYbits!  E-mail me at wholefoodsnewbody@gmail.com with your address!! 

ENERGYbits are only available at ENERGYbits.com, and Jonathan (their Brand Manager) has shared with me that he'd be happy to connect anyone with a current ambassador to share a discount on a bag of bits - you can email him at jlevitt@energybits.com!!!

Thanks to everyone who entered!! Have a lovely Tuesday!

{Clean Eating Sweet Potato Pie}

I know you guys know how much I love Sweet Potato Pie! I have been making Sweet Potato Pie Protein Shakes 3 or 4 times a week just to feed my need for this sweet treat! I just can't go through this time of year without it! It was pretty much a staple in my house growing up! The recipe my Mom gave me called for a TON of white sugar, a TON of butter and a pre-made pie crust. Although delicious....I wanted to clean this recipe up a little!! This one doesn't have ANY sugar or butter in it!! But let me tell you....you won't miss it!! Don't believe me??? TRY IT!

Clean Eating Sweet Potato Pie

For the crust:

• 5.3 oz. box of Organic Grahams (I used Earth's Best)
• 1 small banana (ripe)
• 1 tbsp. honey

Pre-heat oven to 350 degrees.

Place ingredients in food processor and pulse until everything is combined and in ball form.

Spray a 9 inch pie pan with cooking spray and press mixture into pan to form a crust.

Bake for 5 minutes. Remove from oven and allow to cool.

For the filling:

• 3 cups cooked sweet potatoes (peeled, chopped and boiled}
• 1/3 cup unsweetened vanilla almond milk
• 1 tbsp. coconut oil (melted)
• 1 tsp. cinnamon
• 1/4 cup honey
• 2 eggs
• 1 tsp. vanilla extract
• dash nutmeg

Combine all ingredients in a medium bowl and mix (I used a handheld mixer) until thoroughly combined. Place mixture in crust and bake for 50 minutes. Remove and allow to cool slightly while you make topping.

For the topping:

• 3 egg whites
• 1/4 cup honey
• 1/2 tsp. cream of tarter
• 1/2 tsp. vanilla extract

Add egg whites to a medium bowl and mix (I used a handheld mixer) until foamy. Add cream of tarter and continue mixing until soft peaks form. Slowly drizzle in honey and vanilla. Continue mixing until hard peaks form. Pour meringue over pie and smooth with spatula. 

Return to oven and bake for 15-20 minutes or until meringue is golden.

Allow to cool!! Enjoy this pie warm or cold!! 

{Sweet Potato Pie Protein Shake}

Now don't get me wrong....I love all things pumpkin BUT my FAVORITE pie this time of year has to be Sweet Potato Pie. Maybe it is a southern thang! I grew up on sweet potato pie. My Mom and Grandmother make THA best sweet potato pies!!! YUM!! I am drooling over here! That is my comfort food. There is nothing better than a cold (yes...I eat it cold) slice of sweet potato pie and a cup of coffee! Trust me on this!!

So in my efforts to get a little bit of that comfort in a healthier way....I made this AWESOME sweet potato pie protein shake!! So good!!! So easy!!

Sweet Potato Pie Protein Shake

• 1/2 cup sweet potato (cooked and mashed) **I used leftover baked sweet potatoes
• 1 cup unsweetened vanilla almond milk 
• 1/2 small banana (frozen) **If you don't have frozen....just add a few more ice cubes
• 1 scoop vanilla protein powder (I used Designer Whey French Vanilla)
• dash of cinnamon
• dash of all spice
• dash of nutmeg
• 5-8 drops stevia liquid 
• 1/2 tsp. vanilla extract
• 5 ice cubes (I didn't use any ice because I used a frozen banana but if you like it more milkshake like...add ice)
• organic whipped topping (optional) **I like Truwhip or House Whip by Trader Joe's

Combine sweet potato and milk in blender. Pulse until combined. Add all other ingredients (except whipped topping) and blend until you get a smooth consistency. Top with organic whipped topping if desired.

Enjoy!!!

{Super Simple Roasted Sweet Potato Cubes}

Do you need a super simple and DELICIOUS side dish recipe??? This is the perfect side for any meal! My kids love these and they are even great leftover! Make up a huge batch of these and eat them all week!

Roasted Sweet Potato Cubes

• 2 large sweet potatoes (about 1 1/2 pounds) cut in cubes
• 1 tbsp. coconut oil  (melted)
• 1 tsp. cinnamon
• pinch nutmeg
• coconut oil spray
• sea salt

Pre-heat oven to 350 degrees.

 Place sweet potato cubes in bowl or ziplock bag. Add cinnamon and nutmeg to melted coconut oil and drizzle over sweet potatoes. Mix well. 

Add to baking sheet lined with aluminum foil and sprayed with coconut oil spray.

Bake for 1 hour. Remove from oven and sprinkle with sea salt if desired.

** I love to eat these with a little organic ketchup!

Enjoy!!! :)

Skinny Sweet Potato Crustless Pies

I think you guys know by now how much I adore Taralynn Mcnitt, the blogger over at Undressed Skeleton. She has some of the BEST recipes and tips for a healthy lifestyle. I recently saw a picture on her Instagram for a Crustless Pumpkin Pie and I knew I had to try it out!! I didn't have any canned pumpkin and I LOVE sweet potato pie so I thought I would switch it up a little and use sweet potato. These were delicious!!! Let's just say that the recipe made 11 muffin size "pies" and my family of 4 devoured every one of these in 5 minutes...fighting over the last one! I also used a dollop of organic whipped topping on each to give that little bit of creaminess that reminds me of the marshmallows that usually top my sweet potato pies! I definitely plan on trying these with pumpkin too! My husband is already requesting more!

Skinny Sweet Potato Crustless Pies

Adapted from: Undressed Skeleton Crustless Pumpkin Pies

{Makes 11}

• 2 cups cooked sweet potato (mashed)
• 1 tbsp. cinnamon
• 3/4 cup unsweetened applesauce
• 1 tsp. baking soda
• 1 tbsp. baking powder
• 1 scoop French Vanilla Designer Whey Protein Powder (any vanilla protein powder is fine)
• 1/4 cup flax seed meal
• 1 egg white
• organic whipped topping (optional) ** I like Truwhip or House Whip from Trader Joe's**

Pre-heat oven to 350 degrees.

Mix sweet potato, cinnamon, applesauce, baking soda, baking powder, protein powder, flax seed, and egg white in medium bowl. Stir until combined. Add to a muffin pan lined with baking cups or sprayed with coconut oil or olive oil spray. Divide mixture into baking cups. 

Bake for 24 minutes.

Allow to cool. I liked these best cold. That is how I usually eat my sweet potato pie! Store in airtight container in the refrigerator.

When ready to eat...add a tablespoon of organic whipped topping to each!

YUMMM!!