So the other day one of my favorite Paleo bloggers, The Civilized Caveman, posted a recipe for stuffed sweet potatoes. I had just bought some sweet potatoes at the market, so I was inspired to make a version of this recipe for supper! I didn’t use his stuffing recipe, as I didn’t have all the ingredients, so I just went with whatever was in my fridge. I ended up cooking some onions and garlic in coconut oil, and then added an some bell peppers and 8 oz. of mushrooms. Before it was finished cooking, I added a splash of Cabernet Sauvignon and let that cook down a little. After it was finished cooking, I transferred it into a container and wilted some spinach in the pan with a little salt and pepper. To assemble the potatoes we put some Kerry Gold butter on the potatoes and then loaded them up with our veggies, some chopped pepperoni, and a sprinkle of goat cheese.
They were so good! It was a pretty “light” meal for us too, considering there was really no meat in it, and we only had one small potato each. It was a nice filling dish that we could make using whatever was in our fridge, which made it even easier. We will certainly make these again, but I would definitely want to incorporate some bacon next time.
This afternoon, I visited my sister and sweet little niece at the hospital. She is doing really well! I was in tears watching her in the incubator because she has just come such a long way, and her development is insane! I am absolutely smitten by her! Anyways, after that I had to hit up the market for some parchment paper. While browsing the isles, I found some ground Portuguese chourico, so I decided to grab some. I have never cooked with it before, but I thought it would be something different for us to try. Last night, I had made some Primal-friendly queso dip (adapted from this recipe I found on Pinterest), and I thought we could use this and the chourico to make some nachos!
As you can see, it was a success! I used Trader Joe’s plantain chips for the base layer. Next I drizzled some of the queso all over the chips, and sprinkled some cooked chourico on top of that. To finish it off, I added some sliced black olives and stuck them in the oven at 375° for 5 minutes. Once they were out, I plopped Wholly Guacamole on top and we devoured them! Don’t worry, I didn’t eat all of these, I had to share with Tom, lol. They were really easy to assemble, and I think they would be great to serve at a gathering. Who doesn’t like nachos?? I even thought about putting some of my leftover sautéed veggies on top as a “salsa”, but I thought the flavors might clash so I held off. The queso is really good, but I make some adjustments to the recipe when I cook it. I use almond milk instead of dairy milk, but I do still use cream. For cheese, I used Kerrygold Dubliner cheese (no cream cheese), and I also use only 8 oz. of the diced tomatoes and chilis. Tom and I aren’t a big fan of spicy things, so if you are the same, this might be a better heat level for you.
Well, I will talk to you all later. Hope you are having a great week, and that you have fun things planned this weekend! I have nothing fun planned yet, but hopefully that will change. Also, if you were wondering about when I am starting the 21 Day Sugar Detox, I have decided to start on March 10th. We will be going on a trip to visit Tom’s parents the weekend before, and I don’t want to feel like an inconvenience when we are there, so I figured it’s best to just wait until we are back home for a straight month. Another thing, stay tuned for spring nail art ideas, they are coming!