Arin Lindauer

Serving Size: 1-2 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

INGREDIENTS

• 2 small sweet potatoes (or 1 medium), peeled and cut into 1/4-inch slices
• 1/2 tablespoon spice mix, divided
• 1/2 teaspoon sea salt
• 1 tablespoon coconut oil, melted
• For Spice Mix:
• 1 ½ tablespoons ground allspice
• 3 tablespoons minced fresh thyme leaves
• 1 ½ teaspoons sweet paprika
• 1/8 tablespoon ground cinnamon
• 1/8 tablespoon ground cloves
• 1/8 tablespoon ground nutmeg

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. In small bowl add sweet potato slices, 1/4 tablespoon spice mix, and 1/4 teaspoon sea salt and toss to combine. Add melted coconut oil and toss again until sweet potato slices are well coated.
3. Place slices on a baking sheet evenly spaced apart. Bake for 20-25 minutes stopping half way to flip the sweet potato slices.
4. Remove sweet potato slices when golden. Sprinkle the tops of the sweet potato slices with the remaining spice mix and sea salt and toss to coat.
5. Cool slightly and serve.

NOTES

3 cups butternut squash, peeled, seeded, and cut into chunks

2 Tablespoons coconut oil, melted

1/4 cup canned coconut milk

2 Tablespoons maple syrup (optional but very good with)

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon sea salt

1/3 cup pecans, toasted and chopped

Instructions:

In a large pot cook squash in boiling water, about 14 to 15 minutes or until tender when pierced with a fork.  The time will vary depending on the size of your chunks.  Drain butternut squash and set aside.

Transfer butternut squash, coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and sea salt into the bowl of a food processor.  Cover and process until smooth.

Top with toasted pecans and serve.  You can sprinkle with additional cinnamon too.  Nothing wrong with a little cinnamon in my opinion.

Makes about 8 servings

1 pound cooked chicken breasts, shredded

Broccoli Veggie Saute

Avocado Herb Dressing

1/2 of avocado

1/3 cup fresh parsley

1/3 cup fresh basil

1 tablespoon avocado oil (or olive oil)

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

2 green onions, diced

1/4 teaspoon sea salt

1/4 fresh ground black pepper

Instructions:

In a large bowl toss together shredded cooked chicken and the broccoli veggie saute (with veggies of choice).  Set aside once combined.

In a food processor, combine all ingredients for the avocado dressing and process until the mixture is pureed.  If a little thick add another tablespoon of avocado oil or olive oil.  You want the dressing to be a little thick but not too thick where it looks more like guacamole.

Pour the dressing over the chicken veggie mixture and toss until evenly incorporated.  Season with additional salt and pepper if needed.

Enjoy right away or store salad in an airtight container in the refrigerator and enjoy later.

Makes about 4 to 6 servings.

1 jar spicy tomato sauce (organic with no add sugars)

2 cups free-range low sodium chicken broth

2 cups frozen vegetable mix (such as zucchini, squash, carrots, bell peppers)

1 1/2 cups frozen sweet potato cubes (fresh would work too)

1 small yellow onion, finely diced

1 can diced tomatoes with chilies (organic with no added sugars)

1 garlic clove, minced

1 teaspoon dried basil

1/2 teaspoon sea salt

1/2 teaspoon (or more) red chili pepper flakes

3 bay leaves

1 pound skinless chicken breasts, cooked and shredded (rotisserie chicken works great here too)

Instructions:

In a large Dutch oven over medium heat add tomato sauce, chicken broth, frozen vegetables of choice, frozen sweet potato, onion, diced tomatoes with chilies, garlic, basil, sea salt, red pepper flakes, and bay leaves and bring to a boil.  Cover and reduce heat; simmer for 10 – 15 minutes stirring often.  Stir in shredded chicken and cover and simmer for 10 more minutes or until vegetables are tender.  Taste and season as desire with additional sea salt or if you want more spice additional red pepper flakes.

This soup is great as leftovers, just store in the refrigerator in an airtight container and reheat on the stove.

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These tacos are filled with flavor, and a breeze to make!

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