Sweet Potato Shepard’s Pie

Here’s a nice, simple meal to feed the family or have a prepared meal for yourself for days. I have designed this recipe with bold flavor to accommodate a variety of food allergies or preferences. See the recipe bellow for gluten free, dairy free, and even meat free options:

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This meal goes great with a salad, sautéed spinach, or any other kind of green! Try this recipe, it uses new flavors and spices to deliver you a totally satisfying meal.

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Ingredients 

~Potato Layer~

2 Medium Sized Sweet Potatoes or 4-6 Yukon Potatoes

2 tbsp Coconut oil

2 Cloves of Garlic

1/4 cup sour cream or 1/2 cup vegetable broth

~Meat Layer~

3/4 lb of Organic Ground Beef or Seitan

1/2 Cup White or Yellow Onion

1/2 Cup Green Peas

1/2 Cup of Non-Gmo Sweet Corn

1 tbsp Cumin

1 tsp Turmeric

1 tsp of Salt

1 tsp of Pepper

1 tbsp coconut oil

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First, bring a large pot of water to boil, then add peeled and chopped potato slices inside. Cover with a lid, turn down to medium-high heat and let boil for 20 minutes.

Meanwhile, take out frying pan, add in coconut oil and beef (or beed alternative) on medium heat. Add diced onions, green peas, corn, and seasoning. Mix well and then cover with a lid until all of the contents are cooked thoroughly. Once finished, take off of heat and set aside.

When your potatoes are finished, strain, and place them into a large bowl. Place chopped garlic, salt, pepper, sour cream or veggie broth, and coconut oil in the bowl. Mash potatoes for chunky consistency or mix for a smooth consistency. Once finished, take a 8×9 in pan and place your meat and veggie layer evenly across the bottom and cover with your potato layer.

Eat and Enjoy ❤

Chicken Noodle Soup

When the weather is cold and the body needs nourishment, Chicken Soup is the way to go. Here is a recipe I made using a chicken from a dinner the night before. It’s great to get mileage out of your ingredients and your time in the kitchen. Feel free to bake a chicken and throw in the bones and  leftover meat into the pot or start from the beginning!

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Ingredients 

1-2 lb Chicken (with bone)

4 Carrots

3 stocks Celery

6 small potatoes (option: 3 white and 3 purple)

1/4-1/2 White Onion

2-3 Cloves Garlic

1 package Rice Ramen Noodles

1/2 lemon

1/2 tbsp Rosemary

1/2 tbsp Thyme

1 tbsp Pink Himalayan Salt

1 tbsp Black Pepper

1 tbsp Cumin

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Begin by making your stock: Pull out a large pot and fill with 5-6 cups of water. Cut up chicken, potatoes (leave skin on), carrots, onion, garlic and celery. Turn stove on medium/high heat for 40-45 minutes, adding water as needed. Check to make sure your chicken is fully cooked. Let it cook for more time before adding in your seasoning.

Once your stock has been created, turn on medium/low heat, add in squeezed lemon, rosemary, thyme, salt, pepper, and cumin to taste. Adjusting quantity as needed. Finally, add in 2-3 cakes of rice ramen. Let Ramen cook for 4-6 minutes and then take off heat. Serve and enjoy ❤