Tag Archives: fall

A Girl’s Night with a Chicken Sweet Potato and Apple Bake

Last night I had a “Girls Night.”  I love a girl’s night and hope I have them through my twenties, thirties, forties, until forever!  Three of my best friends came over to celebrate Christina’s birthday.  We completely vegged out.  Which means, comfy clothes, wine, dinner, dessert, and even some silly yoga.

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I wanted to make a nice fall dish for everyone.  I thought about it all day trying to think up a dish.  I knew I wanted sweet potatoes, maybe some fall vegetables, and chicken.  Then I remembered the sweet potato and apple hash I made recently and got inspired by that.  I decided it would be easier to make a one dish meal – ya know take a bunch of ingredients, throw them in a pan, put it in the oven, and done – that’s my kind of meal!  And so was born the Chicken Sweet Potato and Apple Bake.

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Chicken Sweet Potato and Apple Bake

  • 4 Organic Chicken Breasts
  • 1 Macintosh Apple (cut into small cubes)
  • 2 Sweet Potatoes / Yams (cut into cubes)
  • 1 Red Onion (cut into cubes)
  • 3-4 Tbsp Coconut Oil
  • Salt
  • Pepper
  • Cinnamon
  • Fresh Rosemary

Pre-heat oven to 350 degrees.  Put the coconut oil in a casserole dish and put it in the oven for a couple of minutes for it to melt.  Place the 4 chicken breasts in the dish and salt and pepper each side.  Add in the sweet potatoes, apples, and onions on top of and around the chicken.  Sprinkle a little more salt and pepper and a dash of cinnamon over the dish.  Top with some fresh rosemary.  Cover with tin foil or lid and place in the oven for 40-45 minutes.  Enjoy with a grilled vegetable – I did asparagus last night.

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After dinner and a few glasses of wine we had plenty of girl talk, life in your 20s talk, more wine, pumpkin spice hershey kisses (so good), selfies, and down dog practice!  All in all it was a pretty fabulous night.  Girls nights are always good for the soul.

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Sweet Potato and Pumpkin Beef Chili

Happy Monday!  I’ve always loved chili.  It’s such a good fall or winter comfort food.  I’ve also always craved a sweeter version of chili so thought I’d play around with everyone’s favorite ingredient right now…pumpkin!  You can’t go wrong with the whole sweet and savory thing so I decided to make a beef chili with sweet potato and pumpkin in the mix!

It came out great.  My only issue is that I just chowed down a bowl and it made me even more tired than I already was, which I didn’t think was possible today.  Anyways, here is the recipe!  If you’re wondering why there are no beans in it, it’s because I don’t really eat beans anymore.  That makes this recipe primal / paleo friendly.

Sweet Potato and Pumpkin Beef Chili

  • 1.5 lbs Grass-fed Beef Sirloin
  • 1/2 Yellow Onion (chopped)
  • 1 Large Sweet Potato (cubed)
  • 1 Large Can Organic Crushed Tomatoes
  • 1 Small Can Organic Tomato Paste
  • 1 Small Can Beef Broth (low sodium)
  • 1.5 cups Organic Pumpkin Puree
  • Coconut Oil
  • Chili Powder, Cumin, Cayenne Pepper, Salt, Garlic, Cinnamon

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Drop a dollop of coconut oil in a sauce pan.  Add chopped onions and saute.  Once onions are browned add the beef and cook through until there is no pink left.  Add crushed tomatoes, paste, broth, and pumpkin.  Start adding spices to taste.  Stir and cook for about 5 minutes and then add the cubed sweet potato (I microwaved my whole potato for 3 minutes before cutting it).  Let chili cook over medium heat for 30-40 minutes.

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Crock Pot Beef Stew

It isn’t officially fall until you bring out the crock pot.  At least that’s my belief.  Have I mentioned I love fall?  I do…a lot.  And I really love the idea of throwing a bunch of ingredients into a pot, letting it sit all day, and wah lah! Dinner is served.

This crock pot beef stew came out dee-licious.  Since it was the weekend, I decided to throw in some potatoes.  This means it’s not technically primal or paleo, but on Saturdays and Sundays I let myself eat some potatoes!  If you want to make a primal version just remove the potatoes or sub in sweet potatoes…I bet that would be yummy!

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Crock Pot Beef Stew

  • 2 lbs Grass Fed Stew Meat
  • 2.5 cups Beef Broth (low sodium)
  • 6 ounce can Organic Tomato Paste
  • .5 cup Red Wine
  • 2 cups Organic Baby Carrots
  • 1 Yellow Onion Chopped
  • 2 Parsnips Chopped
  • 8-10 Baby Potatoes
  • 2 sprigs Rosemary
  • 3 Garlic Gloves
  • Salt
  • Pepper
  • 1 Bay Leaf

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After you chop the onions and parsnips, throw everything in the crock pot.  Cook on high for 7-8 hours.  The perfect fall beef stew!  We also dunked some Paleo Pumpkin Cornbread from Brittany at RealSustenance.com in the stew which was perfect.

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