she talks

Coconut Magic Squares

It's beginning to look a lot like Christmas at the Ulm residence!  YAY!  Tree is up, house is smelling festive and the cookies are baked.  Now if only I could finish the christmas shopping...  It was a bit odd as we decorated our tree, we talked a lot about how this is the last year with just the three of us.  So crazy to think that in a month we will have a new member of the family.  It's hard to believe it is actually going to happen after dreaming about this baby joining our family for 4 years!  

This marks the 4th year of us doing the '12 days of Christmas' for Nolan.  I originally started it the first year we went to Maui for Christmas and it turned out to be something that Nolan really looks forward to every year!  I actually can say it is my only consistent christmas tradition for him and the truth is, I wasn't going to do it this year.  I've been feeling overwhelmed with getting ready for baby, christmas and just keeping my house clean, fridge stocked and dinner made that until the day before I needed to start the 12 days, it was cancelled in my head.  Nolan brought it up one day last week which reminded me that I can't forget about him.  I want him to know he is loved and valued even with the baby coming and since Tom just assumed it was happening, there was only one option.  It's on for the 4th year and clearly, every year from here on in...  But buying for a teenager...UGH!  Thankfully, I was able to think of 12 great gifts that he will be stoked on, I hope.  

35 weeks pregnant.  All of a sudden the time is slipping away very fast.  We have to buy all of our big baby items yet, hello boxing day sales!  I'm definitely feeling more pregnant every day.  Every time I catch a glimpse of my side view in a mirror or reflection in a window I do a double take because I am positive the bump grows overnight and I hardly recognize myself!  I'm on unofficial bed rest now with the exception of driving my son here and there and errand running.  My midwives think this babe could arrive earlier than the due date which gives me mixed feelings.  I'm not mentally ready for labor yet, but it might be nice to have this baby over the christmas break...or better yet, make headlines and have the first baby of the year!  Hello fame...and presents...I'm pretty sure that first baby of the year gets presents!  Either way, this baby is going to be here before we know it and then it's the start of a whole new chapter!

 

Some days when I am feeling awesome and have energy to spare, I like to get my bake on and try new recipes.  These bars were really good!  They reminded me of some bars my mom used to make only hers were made with sweetened condensed milk.  To make these, I made a paleo version of sweetened condensed milk that was pretty unreal actually if you are up for the challenge (it's easy, but just takes time).  I will definitely make these again, but it will be a 'special occasion' treat only!

Coconut Magic Squares

Crust Ingredients:

3/4 cup almond flour

3/4 cup unsweetened coconut flakes

1/2 tsp salt

1 tsp vanilla

1 tbsp honey or maple syrup

1/4 cup clarified butter, melted

Preheat oven to 350 degrees.  Line an 8x8 glass dish with parchment paper.  Combine all ingredients and press firmly into prepared pan.  Bake for 12-15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

Filling Ingredients:

1 can full fat coconut milk

2 tbsp honey or maple syrup

1 tbsp vanilla

3/4 cup dark chocolate chips

3/4 cup unsweetened coconut flakes

3/4 cup chopped pecans

1/2 cup raisins

1/4 cup unsweetened coconut flakes

In a saucepan over medium heat, bring coconut milk, sweetener and vanilla to a low boil.  Reduce heat and simmer for approximately 45 minutes, stirring often until it's reduced by half.  The coconut milk mixture should be very thick, leaving you with about 3/4 once reduced.  Remove from heat and cool slightly.  

Pour half of the condensed coconut milk over the crust and spread until fully covered.  Layer half of the chocolate chips, coconut flakes, raisins, and pecans and press down gently.  Add a second layer of the remaining toppings and pour the remaining condensed coconut milk on top of the layers.  Top with the flaked coconut and bake for 30 minutes.  Cool completely (about 2 hours in the fridge), before cutting and serving.

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I cannot find the words to share just how excited I was when Nolan's football teams lost their last games...  It sounds worse than you think, but his community team still placed 2nd in the league, so at least one of the teams did well!  I honestly don't even know how I survived juggling his two football teams with my pregnancy fatigue, working, moving, but I did.  Now it's basketball season, which already feels like a piece of cake!  I don't think I ever mentioned it, but last year, Nolan was awarded 'MALE ATHLETE OF THE YEAR' out of all the grade 7 boys at his school.  He goes to a school with 700 kids...so this award even surprised him.  I wonder if he is going for the same award this year as he continues to join every sport he possibly can!  The boy thrives when he is playing a sport, any sport!  So even if I am dragging my tired pregnant butt to practices and games, I am constantly reminded by people with older kids, that I will miss these days when they're gone and I'd be lying if I said I don't love watching the boy in action!  

So now that life is a lot less hectic and we are becoming more and more settled in the new house, I'm left going only slightly crazy having more time to think about exactly how many days there are until we meet our new baby!  I am not loving the third trimester at all.  I am cursed with pregnancy insomnia which makes for long days, I'm crampy and my back aches whether I've been standing all day or not.  Oh and this baby is riding low...which has brought on a whole new set of symptoms that might traumatize someone reading this if I blog about them!  I'm not complaining, because I am so grateful for our miracle baby and I love feeling him move and kick, but I will love it even more when I can smother him with kisses and see his little face!

I am just over 32 weeks, I can still see my toes (barely) and zip up my jacket (barely).  We are struggling with naming this child, which has become a conversation that doesn't seem to end well for Tom and I.  The baby's room is coming along very very slowly, but I also need to decorate for Christmas and remember to buy presents for Nolan yet (Note: Can't forget about Nolan!)...sorry, I'm just trying to prioritize things in my scattered hormone drunken brain.

Now for the good stuff.  This is a recipe I found on Goop.  These pancakes are so yummy that I will probably be making them for lunch today.  The recipe doesn't make a ton, but they are a nice addition to our weekend eggs and bacon.  These are gluten-free and dairy-free for those of you who have dietary restrictions.  I don't always love the texture of baking with coconut flour, but these are just so tasty that they won over my heart and stomach with just one bite and now I can't stop thinking about them!    

Coconut Flour Pancakes

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1 pinch salt
• 3 tbsp coconut oil (plus extra for frying)
• 1 1/2 tbsp honey
• 3 large eggs
• 1/3 cup almond milk
• 1/8 tsp almond extract
• 1/2 tsp vanilla extract
• 1 tsp lemon zest

Directions:

1. In a small bowl, whisk together coconut flour, baking powder and salt.  Set aside.
2. In a medium bowl, cream together the coconut oil and honey until almost smooth.  Whisk the eggs in one at a time.  Add almond milk, almond and vanilla extract and lemon zest. (Do not leave out the lemon zest!)
3. Fold dry ingredients into wet ingredients and combine until just mixed.  Do not over mix the batter. (Batter will be runny and this is A-OK)!
4. Heat 1 tbsp coconut oil in a large pan over medium-high heat.
5. Add batter (1 heaping tbsp = 1 pancake).  Cook for 2-3 minutes on one side, then 1-2 minutes on the other.  This batter won't bubble up like other pancake batter so be sure to check frequently.
6. Serve with maple syrup and enjoy!  

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Paleo Tortillas

Wowza...talk about a blog hiatus!  Life has been busy, but what's new.  Tom has gone away on two work trips since I last blogged.  His latest and most exciting trip was to Cape Town for a trade show, but it was short for an Africa work trip and I did the best I have ever done while he was on the other side of the world!  I didn't even drink wine.  I did however get into the mini eggs...

Nolan is doing fabulous as always!  He is playing basketball for his school with all of his adorable new friends that I absolutely love.  They have tournaments every single weekend so I graciously set my social life aside to watch the boys kick some butt!  There is a lot of talent on their team and they are on a super winning streak!  Nolan is exhausted by the time sunday night rolls around because he plays basketball on friday and saturday, then has to wake up super early to ref indoor flag football, then play football and his poor thirteen year old body is so beat.  Then monday morning rolls around and he is greeted with a 7am basketball practice...  Thankfully this will all be over in a week.

There is a lot going on right now which is partly why I took a big break from this.  I am still making some really great dinners.  I take pictures all the time and never share...and I need to share because some things are so good, it's truly a crime not to share, so here I am catching up.

 

Let's talk TACO'S!  This is one night we all have missed like crazy since changing the way we eat over the past two years.  I am telling you...nothing beats taco night!  I have done taco night with lettuce wraps and it just doesn't do it for us, or I'll make taco salad sans chips just to be paleo-compliant, pffft!  So I decide I've had enough of this nonsense and sought out a seriously tasty paleo tortilla recipe.  

I was so excited when I was making these so I texted Tom and his response expressed his fear of having a gross dinner, "Do you think they will be yummy?"  YES.  Obviously they will be yummy!  Hopefully.  And they were.  The trick here is I made them ahead of time, then toasted them in the oven to make them warm and a little crispy.  That is the ticket my friends!  So if you care to make yourself a healthy tortilla, here you go!  Just make sure you make enough...I didn't make enough and I even doubled the recipe.  

Paleo Tortillas

Ingredients:

• 2 eggs 
• 1 cup of full fat coconut milk 
• 1 tbsp of avocado oil
• 3/4 cup of tapioca flour
• 3 tbsp of coconut flour
• 1/4 tsp sea salt

Directions:

1. In a mixing bowl, combine all the ingredients.
2. Heat a lightly greased pan on medium-low heat.
3. Pour 1/3 cup of batter into center of pan to form about a 6" circle, just like a pancake.
4. Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
5. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned.
6. Place tortillas on a paper towel-lined plate.  
7. Prior to dinner, preheat oven to 300 degrees.  Place tortillas on a parchment lined cookie sheet and bake until slightly crispy.
8. Serve and enjoy!

Devilled Eggs

It was a very happy day in the Ulm residence yesterday when the Patriots won the Super Bowl!  Tom has been a hardcore Pats fan since before I knew him.  We order Sunday NFL Ticket to ensure he will never miss a game, he knows all the players by name/weight/height/stats.  He has trained his friends not to text spoilers to him in case he was on a work trip and can't watch the game until he is back.  He wanted this win as bad as Brady...okay, maybe not that badly, but pretty close!  Nolan is a Packers fan, but by default and from Tom's intense Pats love, Nolan is self-admittedly a Pats fan himself.  In those last 2 minutes of the game, these guys experienced a whole range of emotions and I am so happy for them and the Patriots!  A Pats Win = Happy Ulm Household!

It's basketball season for Nolan!  His team kicked off this weekend with a little jamboree they hosted at his school.  Nolan walked away from his first game with the title of MVP!  That's my boy!  His team had so much interest, 40 boys signed up so they split into two teams and both teams came out undefeated the whole weekend!  GO COUGARS GO!   

 

I have a love for a good devilled egg.  I am sure it all started for me at the many church potlucks we attended growing up.  Open faced sandwiches and devilled eggs were staples at these events.  I go in phases with all food where I will obsessively eat one thing until I am sick of it [i.e. mini eggs].  I've been on many devilled egg kicks, but since trying to eliminate bad things from my diet like the store made tartar sauce or the easy version [and most delicious] my mother taught me years back, just a little mayo, relish and the cooked yolk and you've got yourself one mean devilled egg!  

I make my own mayo now and I also make homemade tartar sauce with it, which is really really good with white fish, just ask Nolan!  I decided to take my hand at a healthy, Whole 30 inspired devilled egg.  Recipe success!  I do realize there are a lot of egg haters in this world, and especially devilled egg haters...my husband flat out refuses to eat a devilled egg if I make them.  I might actually be the only devilled egg lover under the age of 50 that I know...this is something I am completely OK with!

Devilled Eggs

First, you'll need to make a batch of Paleo Mayo to make your Paleo Tartar sauce!

Paleo Mayo

• 1 large egg
• 2 tbsp lemon juice
• 1/4 cup plus 1 cup avocado oil
• 1 tbsp mustard
• 1/2 tsp salt

Directions:

1. Place egg and lemon juice in a blender or food processor.  [I like to use my hand blender for this].  
2. Add 1/4 cup of avocado oil, mustard and salt.  Blend until the ingredients are all combined.  
3. With the motor running, slowly pour in the remaining cup of avocado oil in a thin stream.  Blend for 2-3 minutes.
4. Store covered in the refrigerator.

Ingredients for Tartar Sauce:

• 1/2 cup paleo mayo
• 1-2 tbsp minced dill pickles
• 2 tbsp fresh parsley leaves, minced
• 2 tsp capers, minced
• 2 tsp minced chives
• 1/2 tbsp lemon juice
• 2 tsp pickle juice
• salt & pepper to taste

Directions:

• Place all ingredients in a small bowl.  Mix well and allow to sit for about 30 minutes before serving to allow full flavor.
• Store covered in the refrigerator.

Now you can make your Devilled Eggs!

• Take your hard boiled eggs and cut them length-wise in half.  Scoop out the yolks and place in a small bowl.  Add 1-2 tbsp of your Paleo Tartar Sauce and mix well.  Scoop mixture back into the eggs and serve!

 

Peanut Satay Soup

It's friggin cold out...and I know I no longer live in the prairie's and don't have a real reason to complain about the cold, but I prefer warmth and sunshine and excessive sweating from temperatures in the high 30's!

This delicious soup stemmed from a craving I had for all of these flavors in my mouth.  I'm still on the bone broth kick and so it began with typical wild friday night around here, I was sipping a glass of wine and watching a juicy episode of Shark Tank as my chicken was roasting in the oven...I know it's hard not to envy such an exciting life!  Once my chicken was all cooked up, I shredded all the meat, boiled my chicken bones for a bone broth brewed to perfection...and was all set to make a hearty soup that would leave no man hungry after eating!  

And just like that, a dream became reality...

Peanut Satay Soup

Ingredients:

• 4 cups chicken stock
• 1 tbsp avocado oil
• 2 tbsp red curry paste
• 1 leek, chopped
• 2 carrots, chopped
• 1 garlic clove, minced
• 1 large sweet potato, peeled and diced
• 1 red pepper, sliced
• 2-3 cups shredded cooked chicken
• 1/2 can coconut milk
• 1/2 cup all natural peanut butter
• 1/2 tsp crushed red pepper flakes
• salt & pepper to taste

Directions:

1. In a medium sauce pan over medium heat, combine oil and curry paste.  Add stock, garlic, leeks, carrots, and sweet potato.  Bring to a boil then simmer for 20 minutes.
2. Add cooked chicken, red pepper and coconut milk.  
3. In a small bowl combine 1/2 cup of peanut butter with 1/2 cup of the liquid from the soup.  Mix well with a hand blender then stir into soup.
4. Season with salt, pepper and crushed pepper flakes.  Bring to a boil then simmer for 10 minutes.  Serve warm and enjoy!

* I doubled this recipe because I love the left overs...you might want to do the same!

Almond Butter Bars

I am feeling some seriously strong temptation in this moment to shop all of the black friday sales on the web...and then there is cyber monday and I want to shop so so bad...but I know I can't!  Every year this happens and I wish Tom loved me enough to take us down to the states to get our shop on, but it just hit me, maybe he loves me too much and that is why we don't go!  Who am I kidding, I don't need anything and I would prefer to on-line shop because it is way more fun getting my purchases delivered my doorstep!  I might need to go 'off-line' this weekend just to avoid the temptation, wish me luck!

Now back to the Healthy Christmas Treat series I want to do here...  I have previously posted this recipe, but it just had to be re-posted because they are just so dang wonderful!  I hadn't made them for a while and just last friday made a batch that barely made it to tuesday.  I quickly made a second batch yesterday and I'm hoping this one goes further than 4 days!  This bar is almost like Skor meets Reese's, but better because it's a healthy version!  I like to cut mine small so that I can justify eating more than just one at a time.  It's the perfect way to curb your sweet tooth after dinner.  If you don't make any of my recipes...this one will be the one you should make.  I can't promise you won't eat the whole pan in one sitting though, but I won't judge you if you do!

 

 

Almond Butter Bars

 

Ingredients:

 

• 2/3 cup almond butter + 2 tbsp almond butter
• 1/2 cup clarified butter or coconut oil
• 1 cup almond flour
• 1  1/4 cups coconut sugar
• dash of salt
• 3/4 cup enjoy life chocolate chips

 

Directions:

 

1. In a medium mixing bowl, stir together 2/3 cup almond butter, butter oil coconut oil, almond flour, coconut sugar and salt until completely combined.  Press mixture into a parchment-lined 8x8 square baking dish.  Freeze for 10 minutes.
2. Melt the chocolate chips and 2 tbsp of almond butter in the microwave.  Melt for about 20 seconds then stir.  Repeat until completely melted.
3. Pour melted chocolate over the almond base.  Spread in a thin, even layer.  Place back in the freezer for about 20 minutes or until dessert is solid.
4. Cut into small squares and store in a sealed container in the refrigerator or freezer or serve chilled!  Enjoy these little bites of happiness!

Paleo Pecan Pie Squares

It has been Christmas as the Ulm Residence for the past two weeks...  I LOVE CHRISTMAS!  Like last year, I don't plan to make anything other than paleo christmas goodies this year because facts are facts, I am going to eat all of the non-paleo treats at every event we have leading up to Christmas!  Last year I made some really yummy christmas treats that I plan to re-blog in the next few weeks leading up to the big day for those of you who might be interested!  Nolan has been whining lately that we have no "bad food" in our house [trust me, he eats his fair share of garbage food]...I'll take this as a challenge to make him believe my healthy christmas treats aren't healthy!

First up this year...Paleo Pecan Pie Squares!  I made these on the weekend and Tom asked me 2 or 3 times what was in them because he didn't believe they were healthy.  He was certain I had snuck some spelt flour in there somewhere...  These are tasty squares and I recommend you make them if you know what is good for you!

Paleo Pecan Pie Squares

Crust Ingredients:

• 1 + 3/4 cup almond flour
• 1 egg
• 1 tbsp coconut oil
• 1/2 tsp arrowroot powder
• 1/4 tsp salt

Filling Ingredients:

• 1 cup pitted dates
• 2 eggs
• 1/4 cup maple syrup
• 1 tbsp coconut sugar
• 1/2 tsp vanilla
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor, combine all of the crust ingredients.  Pulse until the dough forms a ball.  Press the dough into a parchment lined loaf pan and bake for 15 minutes.
3. In the meantime, prepare the filling.  Add dates to the food processor and blend on high for 1 minute.  Add eggs, maple syrup, coconut sugar, vanilla and salt.  Process on high until the filling is smooth.
4. Pour filling over the partially baked crust.  Sprinkle with chopped pecans.  Bake for 30 minutes.  Cool before cutting them.  Store in a sealed container in the fridge.

 

Paleo Swedish Meatballs

He did it!  One year without one sip of pop!  Nolan is easily inspired by anyone who is not me...but if you are a professional athlete that he thinks is cool [or Tom thinks is cool] and you write a book, Nolan will read it!  He read 'Growing Up Gronk' a book written about an NFL player that both of my guys love.  The book talks about how he grew up and how he got to the NFL.  this book makes Nolan want to work harder for football.  Another book he read was about Rich Froning who has won the Crossfit Games 3 years in a row...he is the strongest man on earth and now Nolan loves crossfit and trains with us on the weekends.  The guy that planted the idea to give up pop for a year was Tim Tebow, another NFL player.  In his book he talks about this no-pop bet he made with his parents which gave Nolan one bright idea.  

He approached Tom with the bet and neither of us thought he would be able to do it, but he did.  Obviously there is money involved to make it worth while for the boy!  Nothing carbonated, no slurpee's, no special holiday or birthday exceptions.  This guy ordered only waters every time we went out for dinner, he sipped water at birthday parties while he watched his friends chug pop, not one cheat and not a whole lot of complaining!  November 1, 2014 marked the one year date for him.  He went hard drinking 2 sprites that night!  Now I just need to find a book to encourage him to ditch the girls for a few years...

 

 

My house is a total disaster with how busy this fall got unexpectedly, but I am still making dinner like a champ!  I really enjoy cooking for the most part because the result is really yummy food...and I am making a ton of it with the result of cooking a bit less and having more left-overs!  This healthy take on Swedish Meatballs was such a roaring success.  It took more prep-time in the kitchen, but if you are a Swedish Meatball fan, then you really need to suck it up and make these!  Heck, even if you aren't a fan, just suck it up and make these, they are scrumptious!

Paleo Swedish Meatballs [makes 50 meatballs]

Ingredients:

• 1 onion, diced
• 1 tbsp avocado oil
• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup coconut flour
• 2 medium eggs
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat oven to 400 degrees.
2. Heat oil in a pan over medium heat.  Add onion and cook until translucent.
3. In a large bowl combine meats, onions and then all the other ingredients.  Mix well.
4. Roll into 1 inch balls and place on a parchment lined cookie sheet.  Bake for 30 minutes.  Cook the gravy while the meatballs cook.  [recipe below]
5. Remove from oven and serve with gravy.

Creamy Gravy

Ingredients:

• 1 cup cashews, raw/soaked
• 1 tbsp lemon juice
• 1 cup coconut milk
• 1/4 tsp salt
• 2 tbsp clarified butter
• 1 shallot, minced
• 1/2 tsp ground sage
• 1/2 tsp ground thyme
• 2 tbsp balsamic vinegar
• 3 cups bone broth
• 1 cup coconut milk
• 1/2 cup coconut cream
• 1/4 cup arrowroot powder dissolved in 1/2 cup of broth or water

Directions:

1. Soak cashews for 2-6 hours in water.  Drain and place in a food processor or blender with lemon juice, salt and 1 cup of coconut milk.  Blend until creamy and set aside.
2. In a large pot melt butter.  Add shallot and caramelize.  
3. Add sage, thyme and balsamic vinegar.  Stir for 2-3 minutes.  
4. Add broth, 1 cup coconut milk, coconut cream and the cashew mixture.  Stir and simmer. 
5. Bring gravy to a boil and simmer again.  Slowly add the arrowroot mixture while whisking gravy until desired consistency is achieved.  
6. Add salt and pepper to taste and serve over meatballs!

Cauliflower Lasagna Noodles

I'm not exactly one to fall for current trends.  I resisted the ombré hair and never really loved how it looked on anyone besides Khloe Khardashian.  I hate mom shorts or jeans that crawl right up girls butts [and front butts] as the waist band hugs them just under their boobs...quite frankly, I know no man who has ever said that looks hot.  I like to walk to the beat of my own drum and buy things I actually like and wear them when I want to because I feel more comfortable than I do if I copy everything that is cool at the moment.  I hate brand names.  I refuse to give in to an expensive purse just to have an expensive purse because I feel like it would define me as something I am not [not saying that I don't like nice things, because I do].  I like to just be me and not you or anyone else, I have always been this way.  

That being said, today I gave in to one of the latest trends.  Making a homemade 'healthy' pumpkin spice latte.  For the very reason I hate trends...this one was highly over-rated and NO!  It does not taste one tiny bit like the Starbucks version.  The people lie.  Side note:  I don't even love the taste of Starbucks PSL's anymore.  Let this be a lesson, being trendy is just as over-rated as the homemade PSL.  

I might be planning to order pizza on friday night, I don't have time for the cauliflower crust and I think it is a great disappointment.  The idea is great, but I like my pizza the good old fashioned way...the bad way with real crust and cheese...it's a treat meal [and a break from the kitchen].  I have learned in our healthy eating adventures that there are just some things you don't try to make healthy.  We don't have any food allergies and choose to eat paleo as much as possible and when we don't, we don't sweat it.  Plus...the cauliflower pizza crust was just another trendy bus I hopped on that was over-rated.  

These Cauliflower Noodles are in a league of their own!  So tasty and totally not trendy...yet...[trend-setting = 100% acceptable].  The truth about cauliflower is most people hate it, but it's an excellent sub for potatoes, rice, pizza crust, bread sticks....so why not noodles?  Tom is not a fan of cauliflower maybe from a bad childhood experience?  And like most meals I make, I overdid the cauliflower because I was digging it more than anybody else and next thing you know, all of us were sick of it.  Then there was the bug infested head of cauliflower that really ended it for us.  It's been at least 9 months without cauliflower in our lives and I am bringing it back and getting some very positive feedback from the boys in my home!  

 

Cauliflower Lasagna Noodles

Ingredients:

• 2 heads of cauliflower 
• 3 minced garlic cloves
• 1/2 tsp salt
• 1 tsp italian seasoning
• 2 eggs

Directions: 

1. Preheat oven to 350 degrees.
2. Chop and steam cauliflower until cooked through.
3. Mash the cauliflower with a fork or potato masher.  I like to do this in my strainer to help get rid of some of the excess moisture.
4. In a medium mixing bowl combine mashed cauliflower, garlic, seasonings and eggs.  Mix well.
5. Spread cauliflower mixture about 1/2 inch thick onto a silicone baking sheet for best results, or parchment works as well.  
6. Bake for 45 minutes, let cool then very carefully remove from baking sheet and transfer to you baking dish with your favorite meat sauce* in it.    
7. Cover and bake again for about 20-25 minutes and serve!

*My easy meat sauce is browned ground meat, vegetables sautéed with garlic and avocado oil and a jar of sugar-free organic pasta sauce, which can easily be prepared while the noodles bake in the oven.  

Mustard Dill Sweet Potatoes

Nolan asked to join the rugby team a couple weeks ago and I said it should be fine as we all know I need to keep this ladies man busy busy!  We can never be too busy!  Then last tuesday he got in the car after school and announced he did indeed join the team and now I am scrambling to keep everything in order, which basically means nothing will be in order in the home for the next two weeks.  Extra coffee please!

I am no longer on the Whole30 and somewhat relapsing with my sugar addiction on the weekends [and the occasional weekday].  But my dinners...let me tell you...the dinners I cook are very good, tasty, healthy and exactly what I need!

With the love we have found for sweet potatoes, this is a really nice change up to our usual roasted sweet potatoes.  The perfect side dish and tasty left overs, these are Mustard Dill Sweet Potatoes!

Mustard Dill Sweet Potatoes

Ingredients:

• 4-5 small sweet potatoes
• 1 tbsp olive oil
• 1 tbsp dry mustard
• 2 tbsp prepared yellow mustard
• 2 tbsp fresh dill
• salt & pepper to taste

Directions:

1. Preheat oven to 450 degrees.
2. Cut sweet potatoes into 1/4 inch thick rounds.  Place them in a ziploc with the rest of the ingredients and shake until coated.
3. Transfer to a parchment lined cookie sheet and bake for 10-13 minutes per side.  20-30 minutes total.