I Sweet Potato Bake It Off, Bake it Off

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It’s funny isn’t it, the way we place so much pressure on ourselves to achieve and do big things in our lives so that we feel like we have contributed to the world. Except somehow we make it about other people and their expectations on us. We never take responsibility for our own expectations on ourselves. When in truth, the only person putting them there is you.

I have been doing a great deal of work this year on myself and exploring what it means to live authentically and without projecting my feelings and crap on to other people. It’s been a big journey which is no where near finished, but I feel I am making great progress. I have found that honesty to myself and to other people is the only way. Open communication and sharing my experiences with others has helped me form some of the closest relationships that I will ever have. I have also been able to witness other people break down their walls and cut through the bullshit to get to the core of what is holding them back in life. And for them to feel empowered to turn themselves around is truly awesome.

My work and life has become increasingly busier and busier over the last few months and whilst it is frickin’ exciting, it also gets completely chaotic. I feel like most of the time I am walking through a minefield ready to set off an IMED (Improvised Meltdown Explosive Device). It might be my 4 year old or my 2 year old that loses their shit… but to be honest, most of the time it’s me. I’m pretty good at it too.

Anyway, just recently I’ve been asking myself “what the heck am I doing all this stuff for?” “What difference am I actually making in my life and in others”. My friend sat me down with a medicinal cider and told me to stop that nonsense. It doesn’t matter how many people I reach or make a difference too, it’s the fact that I am trying to be a better person and most of all a mum to my two kids. The fact that I am leading them to live a healthy and fit lifestyle through teaching them about good choices, providing them with a safe environment to feel and be emotional. But most of all loving them. In saying that my 4 year old is sitting next to me farting like a sailor who just got let out of a submarine and can finally let go… not loving that.

Drop the body armour and let people in. Shake off those expectations and find out what makes you happy and enjoying life. Do that instead.

I made this sweet potato bake for a beautiful friend of mine whose hubby is a fly in fly out worker and she has a gorgeous new bubba. She inhaled it. Not even a leftover ;P But a happy Mum means a happy bub.

Ingredients

  • 2 medium sized sweet potatoes sliced evenly and about 2-3 mm thick.
  • 1/4 brown onion finely sliced
  • 2-3 rashers of bacon diced
  • 1/4 – 1/3 cup of coconut milk
  • garlic granules (about 2 tsps)
  • sea salt to season
  • Coconut oil to grease

Bake it 

  • Pre-heat your oven to 200 degrees celsius.
  • Grease a pyrex dish/baking (about 30cm x 20cm) with some coconut oil.
  • Overlap and layer the bottom of the tray with some of the slices of sweet potato until all the bottom of the dish is covered.

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  • Sprinkle some of the onion out and then the bacon on the sweet potato.

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  • Season with some garlic granules and salt.
  • Then take about half of the coconut milk and drizzle that over the layer. You don’t want to drown the potato bake so be sparing on the coconut milk if it’s really runny. If it’s thicker just dollop some over the layer.

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  • Repeat the process again to make a second layer.
  • Place the dish in the oven for 1 hour. In the last 15-20 minutes cover the dish with aluminium foil so the top does not burn.

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Ta Da! Sweet Potato Bake! You could always continue the layering for a larger potato bake or make it in a larger dish. Just double the recipe 🙂

Oh, So You Think You Can Sandwich Bread?

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Lately I’ve been talking out loud to whomever is in charge of this world and been asking them “where in the flamin’ heck does the day go?” I am seriously on struggle street to get everything I have on my plate completed and in some sort of orderly fashion. Something usually has to be missed or shoved to the back of the “let’s get sh*t done” line.

Honestly I think I have some sort of disorder which reduces my productivity and ability to prioritise… I believe it’s called motherhood. I can almost hear the mocking tone of life as it laughs and heckles “Oh, so you think you can have a social life, work and be a parent all whilst functioning on broken sleep?” or “It’s amusing that you think you can write a blog, study and get your chores done all in your day” “Bwahahaha! I laugh in the face of your attempted organisation tiny woman!”.

Well f*ck you weird floating voice of life! I will get stuff done, despite you making time go faster! I swear I lose an hour a day.

I just want the simple things, like being able to have a coffee/lunch date with my girly  mates guilt free or sitting down at night watching an episode of a tv series which I am already 10 years behind everybody else on (Did you know that Friends has finished???)

Despite this floundering position I find myself in, laundry will get folded even though it still sits on the kitchen table for a week before I finally put it away. Dinners may not vary from week to week but they will bloody well be delicious and healthy! And yay look at me the kids are still clothed, fed and watered! I’m doing ok… right?

So now that you think I have completely lost my marbles, I’m going to tell you that this recipe is not one of my own creations. I found it on Grass Fed Girl and I have memorised it and make it 1-2 times a week. My kids have a “sandwich” everyday in their lunch boxes with almond butter and honey on it. I use this as toast and for paleo Ruben sandwiches. It also goes down real nice slathered in ghee with a big bowl of soup. I wanted to share this one with you so that you know that I don’t always “create” original recipes and that its ok to be making the same stuff each week if your kids like it and its easy. I won’t be judging.

Dry Ingredients – place in a small bowl

  • 1 Cup of almond meal
  • 1/4 cup flaxseed meal (ground flaxseed)
  • 3 Tbsp of Coconut flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt

Wet Ingredients – place in a large bowl 

  • 6 eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon apple cider vinegar ( I actually just use a cap full)
  • 2 tbsp organic honey

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Bread Making

Pre-Heat the oven to 180 degrees celsius.

Line a loaf tin with baking paper.

With the wet ingredients, mix with an egg beater until bubbly and light in colour.

Then slowly add the dry ingredients whilst still mixing with the egg beaters. Mix until well combined.

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Let it cool in the tin for a few minutes and then remove from tin and place on a cooling to cool all the way through.

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Then paleo sandwich away my friends!

Store in the refrigerator wrapped in aluminium foil. Can last up to a week.