Favorites.

Monday mornings can be hard. Earlier wake ups, back to work. Well, if I’m being totally honest, my Monday mornings aren’t that different than any other morning. Wake up, study, workout, study. Except today, because I have to get my blood drawn this morning. Oh well. It’ll be over fast.

I wanted to share some of my favorites that have been making me happy lately!

^^Flowers in ball jars. Bright and fresh.^^

^^Summer berries are here! These strawberries were so delicious, and I’m hoping to pick up some local//fresh ones soon.^^

^^This baby boy. He’s too cute. My mom watches him 3 days/week and I can’t get enough. Babies are too fun, right?! Until they cry.^^

^^Coconut oil on everything. I’ve been cooking a lot of dinners for my family and I’m using coconut oil on everything. I think I’m converting them. ((especially after sharing about the harmful effects of olive oil when heated up)).^^

^^Kale chips. The perfect snack (or popcorn replacer!) And butternut squash. Cooked in coconut oil. Of course.^^

^^My favorite thing this week. Devotionals. God always gives me just what I need. He follows my heart and calls me to him even when I am failing Him.^^

“Humble yourselves therefore, under God’s mighty hand, that he may lift you up in due time. Cast all your anxiety on him because He cares for you.

1 Peter 5:6-7

What are some of your favorites this week?

Paleo Sweet Potato Bread

 Last weekend, I was packing up for my Spring Break trip, I realized I had 3 cooked sweet potatoes left in my fridge. I didn’t want to pack those up, but I hate wasting food. The solution? A quick and easy gluten free Sweet Potato Bread.

I based my recipe off of Dianne Sanfilippo’s from Balanced Bites for Grain-Free Pumpkin Muffins.

It turned out really well, and it was a nice healthy bread to have on Spring Break with me!

Recipe:

makes 1 loaf- serves 4-6+ depending on if it’s a breakfast/snack portion.

Ingredients

• 1/2 cup coconut oil
• 2 eggs, beaten
• 1 tsp vanilla
• 3 cooked sweet potatoes (mine were relatively small, and gave about 1 1/2 cups), mash them*
• 1/4 cup Truvia baking blend** (substitute honey/maple syrup if you are strict paleo/primal)
• 1/2 cup coconut flour
• 1/2 tso baking powder
• 2 tsp cinnamon (or to your taste!)
• dash of salt

Preparation

• Preheat your oven to 400 degrees F.
• Prepare a bread pan, or a muffin tin. This recipe made one loaf of bread perfectly. Grease with butter/coconut oil.
• Combine wet ingredients in a large mixing bowl together until well beaten: coconut oil, eggs, vanilla, mashed sweet potatoes and Truvia.
• Measure dry ingredients (coconut flour, baking powder, and cinnamon) and slowly combine them into the wet. Beat them with a whisk or fork to make sure it is smooth and not lumpy.
• Pour batter into the pan (or muffin tin) and  bake for approximately 15 minutes, or until a toothpick comes out clean.***

* You can substitute one 15 oz can of pumpkin puree (not pumpkin pie filling) and it should come out similarly.

**I didn’t want this super sweet, so you can adjust the sugar to your liking.

***For me, the bread continued to harden after it came out of the over, so don’t worry if it’s a little mushy when you take it out.

Enjoy! This bread is great with nut butters, bananas, honey, eggs.. anything your heart desires!