Today is Day 11 of the 12 Days of Holiday Recipes. We are 200+ women strong cooking real food this holiday season. In addition to a rockin’ recipe each day, I am giving these women a verb – an action word – to take with them during the day. The goal is to see what they can do with that word – see where it takes them. Below is a glimpse. There is still time to sign up. Click here.
Dear fabulous you,
Wow, Day 11 already. Where does the time go? Even though we are not done, I wanted to start reflecting on what you have accomplished already on this journey. Take a minute and think about it. Did you try a new recipe? Did you try a new food? Maybe you cooked for the first time in a long time. Maybe you enjoyed the words of the day. Which one struck a cord with you?
"Follow effective action with quiet reflection. From the quiet reflection will come even more effective action." - Peter F. Drucker
Reflect. Today's word. Love this quote. I like to be busy. Last week, when I wasn't feeling well, I had a hard time not going to the gym, not running errands and not staying up late. I am finding that taking a moment and reflecting is really important to my physical as well as mental health. Taking a moment and seeing why I got a cold. Slowing down and being OK with the laundry piling up.
It's OK. Tomorrow is another day. Today, be proud of what you already accomplished.
Enjoy. Breathe. Cook. Slow Down. Spread the Joy.
Oh, don’t forget to participate in the Facebook group. Click here to join in the conversation.
Health, happiness and peace of mind,
Sweet Potato Casserole
This is what I am bringing to Thanksgiving dinner. I experimented with this recipe last week so my family got an early treat. It was so good so I am sharing with you. Enjoy!
sweet potato layer
2 pounds of sweet potatoes, peeled and cubed (4-5 medium sweet potatoes)
2 tablespoons brown sugar (buy natural if you can)
2 tablespoons maple syrup (again, this is the real stuff. Not Aunt Jemima!)
1/3 cup canned coconut milk (I used lite)
2 teaspoons vanilla extract (again, the real stuff)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons pastured butter, melted
1/2 cup unsalted pecans, chopped
1 1/2 tablespoons brown sugar
1/4 cup unsweetened, flaked coconut
1 tablespoon flour (I used teff flour)
1/4 cup old-fashioned oats
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of sea salt
2 tablespoons butter, softened
1 cup mini marshmallows (I found marshmallows with real vanilla!)
Add sweet potatoes to a pot of cold water and bring to a boil. Cook until the potatoes are tender, about 25 minutes. Drain. While potatoes are cooking, melt butter. Preheat oven to 375F. In a bowl, mix the sweet potatoes, sugar, syrup, spices, salt, vanilla, coconut milk and melted butter. Mix with a hand mixer or about a minute or so. Spread mixture in a baking dish.
Combine oats, flour, pecans, coconut, spices and salt in a bowl and mix to thoroughly combine. Add in softened butter, and use your hands to completely moisten the mixture and clump it together. Sprinkle the crumble around the outside of the dish, leaving room in the center for marshmallows. Add marshmallows to the middle. Bake for 20-25 minutes, or until crumble is golden and marshmallows are gooey.