This is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with the savory richness of tender beef and crisp cabbage. This comforting meal is a perfect balance of textures and flavors; earthy, sweet, and savory all in one. Whether you're looking for a quick weeknight dinner or a satisfying weekend meal, this dish is sure to please everyone!
Ingredients
- 2 Sweet Potato (medium, cut into 1/2 inch rounds)
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Sea Salt (divided)
- 1 lb Extra Lean Ground Beef (from the farm or you can use ground chicken, turkey or even tofu!)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Coconut Aminos
- 3 cups Green Cabbage (shredded)
- 1 Lime (juiced)
- 1/2 cup Cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sweet potato rounds onto the baking sheet and drizzle the oil all over. Season with half of the salt and toss to combine. Spread out into an even layer. Bake for 20 to 25 minutes or until browned and cooked through, flipping halfway through.
- While the potatoes are in the oven, heat a large pan over medium heat. Add the beef, breaking it up as it cooks. Season with the remaining salt, garlic powder and onion powder. Stir in the coconut aminos.
- Cook the beef for seven to eight minutes or until cooked through. Stir in the cabbage and cook for another three to four minutes or until the cabbage is cooked to your liking.
- Divide the cooked sweet potato evenly between bowls or plates. Top with the beef and cabbage mixture. Drizzle lime juice and top with cilantro. Enjoy!
Notes:
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two cups.
- Additional Toppings: Top with avocado.
- Short on Time: Use a pre-chopped coleslaw mix instead of cabbage.
- No Ground Beef: Use ground turkey or ground chicken instead.
Let me let you in on a little secret: peppermint isn’t just for freshening your breath—it’s a gut health hero!
Here’s the deal: peppermint contains compounds like menthol, which work to relax the muscles in your GI tract. This helps food move more smoothly through your digestive system and can ease bloating, cramping, and that uncomfortable, too-full feeling we sometimes get after a heavy meal.
Think of peppermint as a gentle, natural digestive aid that supports your body’s process of breaking down fats and other rich foods. It doesn’t force anything; it simply gives your digestive system the boost it needs to feel better faster.
The best part? It’s ridiculously easy to work peppermint into your daily life:
- Sip on peppermint tea after a meal for a soothing digestive reset.
- Add a drop of peppermint essential oil to a glass of water (make sure it’s high-quality and safe for consumption!).
- One small change can make a big difference in how you feel. Just remember, everyone’s digestive system is unique, so listen to your body and see how peppermint works for you.
✨ When it comes to ingesting essential oils, I only recommend Young Living. Their oils are marked safe for consumption, so you can use them confidently.
Ready to feel lighter and support your digestion? I’ve got just the thing for you! Grab my FREE Gut Health Guide packed with simple changes you can start making today.
Your gut (and your whole body) will thank you! 💚
This quick, wholesome, and portable meal is perfect for busy days when you need something comforting but light. Packed with tender vermicelli noodles, silky tofu, vibrant veggies, and a flavorful broth, this soup comes together in minutes. Layer everything in a mason jar for an easy grab-and-go lunch—just add hot water when you're ready to eat. It's the ultimate mix of convenience and nourishment, with a touch of cozy that feels like a hug in a jar!
Ingredients:
- 4 ozs Tofu (diced)
- 1/2 Carrot (medium, finely chopped or cut into ribbons)
- 1/4 Red Bell Pepper (medium, diced)
- 1/4 cup Broccoli (chopped into florets)
- 1 stalk Green Onion (chopped)
- 1 tbsp organic tamari
- 2 tsps Miso Paste
- 1/2 tsp Everything Bagel Seasoning
- 1 oz Rice Vermicelli Noodles (dry)
- 1 1/2 cups Water (boiling)
Instructions:
- In a mason jar, layer the tofu, carrots, bell peppers, broccoli, green onions, soy sauce, miso paste, everything bagel seasoning, and noodles. Secure the lid and store in the fridge until ready to eat.
- To serve, pour boiling water into the jar, covering the ingredients. Secure lid and shake carefully or use a spoon to gently push the noodles into the water.
- Let it sit for six to eight minutes or until the noodles are tender. Enjoy!
Did you know that sometimes interventions during labor can lead to more risks? This was one of the biggest factors in my decision to have a home birth. I didn’t want to find myself in a situation where I had to fight for the kind of birth experience I wanted. Instead, I wanted a calm, peaceful environment where my birth could flow naturally, surrounded by supportive, loving women (and, of course, my husband).
Now, before I go further, let me say this: I know women who have had absolutely beautiful hospital births. Their experiences were filled with attentive care and respect for their choices. But I also know women who, post-birth, have expressed that something felt off—like their voices weren’t heard, or they didn’t feel like they could or should express their preferences.
It’s not uncommon. Hospitals often have protocols to follow, and while those policies can save lives in emergencies, they can sometimes lead to interventions that cascade into more risks. For example:
- Pitocin Use. While Pitocin can help speed up labor, it can also lead to stronger, more painful contractions, which may increase the likelihood of needing an epidural.
- Epidurals. While they’re a godsend for pain relief, epidurals can sometimes slow labor, leading to additional interventions like assisted delivery (forceps or vacuum) or even a cesarean.
- Continuous Monitoring. While it’s important to ensure baby is safe, being tethered to monitors can limit movement, which can actually help labor progress more smoothly.
For me, avoiding this domino effect of interventions was key. I wanted to trust my body, my baby, and the natural process of birth as much as possible. At home, I felt in control. I could move freely, eat if I wanted to, and labor in a space that felt completely safe. The midwives by my side were there to support, not dictate.
That said, I recognize that home birth isn’t for everyone. And it shouldn’t be—there are so many factors that go into making the best decision for you and your baby. My advice? Educate yourself. Learn about the potential risks and benefits of interventions, so that whatever birth setting you choose, you feel empowered to advocate for the experience you want.
Birth is a transformative moment, and every woman deserves to feel respected, heard, and supported—no matter where or how it happens.
These were delicious! My mixture was pretty wet and goopy - maybe because my lentils were still very warm from cooking? I added almond flour and two tablespoons of coconut flour to the processor and they came out wonderful :)
Ingredients:
- 2 2/3 cups Green Lentils (cooked, drained and rinsed)
- 1/3 cup Tahini (divided)
- 1/2 cup Cilantro (finely chopped)
- 1 tsp Cumin
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt (divided)
- 1/4 cup Unsweetened Coconut Yogurt
- 1/4 cup Water
- 8 cups Mixed Greens
- 1 cup Sauerkraut
I also like to add: avocado, mushrooms, sliced peppers, cucumbers, tomato, capers and/or olives.
Instructions:
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
