when life gets tough, grab a sweet potato!

I win the worst blogger ever award. A 10 day hiatus… never saw it coming! But sometimes life just gets in the way. Life is being anything but simple these days. This whole first time house buying is proving to be a challenge- a challenge that I certainly did not anticipate, nor think would EVER happen. It’s like we’re trying to move mountains. It’s exhausting… but hopefully it pays off in the end.

In light of this craziness… the kitchen has been pretty bare lately. Shopping didn’t happen this week, but sometimes I think that’s alright. Sometimes I like to get creative, you know, to create meals using things you find in the back of your cupboard. We’ve been doing A LOT of that lately.

And, we’ve been having A LOT of sweet potatoes lately. E’s in serious heaven.

We’ve had ’em in wedge form, and in patty form. Both spicy and sweet.

Check out these babies. So delicious! Easy Peasy. Sliced up sweet potatoes, coated in EVOO and seasoned with sea salt and pepper! Roasted at 450F for 30 minutes.

Fast forward a few days… and we’ve got these tasty sweet potato appetizers! Sweet and spicy all rolled into one!

Slice sweet potatoes into disks, and boil for approximately 12 minutes, or until soft. Mix together the following spices:

  • 1 T. brown sugar
  • 1/4 t. sea salt
  • 1/2 t. chili powder
  • 1/4 t. paprika
  • 1/4 t. onion powder
  • 1/4 t. garlic powder

Remove the sweet potatoes and let cool. Once cooled enough to handle, smush the sweet potatoes down lightly with a fork and brush with EVOO. Sprinkle with the above spice mixture and bake at 375F for 15 minutes, then flip over and bake for another 10 minutes. Then enjoy! We did along with ribs and a salad. Mmmmm. Mmmm!


pulled pork for the paleo

E loves a good pulled pork sandwich. This is a good thing considering I’ve been getting bomb dig good deals of pork tenderloins lately. I picked up 4 tenderloins on Monday for just over $2 a piece. Hells yah! That’s what I’m talking about. So, we’ve now got chicken and pulled pork coming out of our behinds around here. Must stop grocery shopping. It’s actually my weakness. I could spend hours in the grocery store, I just chose not to. It’s easier to stay on budget that way. Haha. I think I get just as much of a thrill when I beat our weekly budget, then I would if I bought every gourmet nut butter and cut of meat possible. Lame I know.

So, I’m still studying away over here. Can’t wait for Saturday at 6 o’clock. I will officially be done school, forever. Well until I decide, or if I decide to subject myself to that horror again. Maybe some day, but it will be for leisure purposes only. I’m excited to really get going on some of the DIY projects I’ve got going on in the brain. Mosaics, reupholstering, the list goes on. It scares E.

Oh yeah, we were talking about pulled pork weren’t we. Right. Forgot about that temporarily.

Check that baby out. Now that is a loaded sandwich. For you paleo folk out there, I enjoyed mine in a lettuce wrap, but I just couldn’t persuade the boy. Ah well, you win some you lose some. And yes I know. The picture is nothing to write home about. I’m working on it.

The meal was served with a garlic cauli mash. Something I’ve been meaning to whip up, no pun intended, for a while. haha. It was tres delish, E thought it was a potatoes. Even grown men can be fooled.



  1. Preheat oven to 375F.
  2. Rub tenderloin with a generous amount of chili powder.
  3. Place pork tenderloin in a pan and cook for 30 minutes; until no longer pink inside.
  4. Remove pork tenderloin and let cool.
  5. When cool enough to touch, shred tenderloin with a fork. Shred with the grain.
  6. In a small sauce pot, combine shredded pork, barbeque sauce and 3 T water. Simmer on low until warm.
  7. Serve it up however you’d like, and enjoy!

The cauli mash is oh so simple. All you do is steam a head of cauliflower until very soft. Mix it up with some garlic, to taste, and some coconut milk or butter. Throw into a blender, blend and serve. Beautiful and simple. Now that’s my kinda meal.

Bam. How could you not love cauliflower?