Today’s guest post comes courtesy of Amanda, who was happy to share some of her favorite go-to recipes for those on the Nutrition Challenge and making their way through the Whole30.
Before you start cooking either of these recipes, please know I cook multiple dishes at the same time. I will start with the sweet potatoes because they take a while. Then, I will make a meat dish or two between my crock pot and Le Creuset (French oven). Then, I start on the cauliflower rice. It is the quickest to cook and the messiest (at least when I’m cooking) so I save it for last. During the time when the sweet potatoes are resting, I will roast Brussels Sprouts, asparagus, or carrots to add more veggies to the mix for the week.
Twice Baked Sweet Potatoes
Preheat oven to 350 degrees. While oven preheats, spread aluminum foil on cookie sheets. Scrub the sweet potatoes, punch a few fork holes into the spuds, and place on cookie sheet.
Cook the sweet potatoes in their skins for approximately 45-60 minutes. You will see the initial caramelization coming out the forked holes.
Let cool for 15-20 minutes. Coat the bottom of a 13×9 dish with coconut oil.
You can either peel the skins from the flesh, or you can cook the skins as well. Dice the sweet potatoes. Spread the sweet potato cubes in the dish. As you add them drizzle a little more coconut oil over the potatoes. Sprinkle pumpkin pie spice blend over the diced potatoes.
Put the dish in the oven and allow to cook for another 45-60 minutes. Toss the sweet potatoes to rotate.
(This is my modified version derived from what I have learned from the Well Fed Cookbook.)
Break cauliflower into florets. I use some of the stem as well. Add the cauliflower into the food processor. (Don’t overstuff.) Pulse about 15 seconds until cauliflower looks like rice. Accumulate the processed “rice” in another bowl as you work through the cauliflower head.
Heat a large skillet to medium heat. Made sure the skillet is fully warmed. Add coconut oil, about a tablespoon. Cook the garlic and onions until the onions are soft and translucent. Add the nuts and diced dried fruit. This is not supposed to be an overwhelming amount of fruit, but as you pick among your preferred dried (unsweetened) fruit, you can add or change them up.
Move the onions to the side. Add another tablespoon of coconut oil to the pan. Add the cinnamon and cumin to the melted oil. Stir it to blend into a pasty mixture (about 30 seconds). Then, toss with the onions and diced fruit. Move all to the side.
Add a little more coconut oil and add the cauliflower to the other half of the skillet, toss to cook through the cauliflower. It will take about 10 minutes to cook through as you toss all the cauliflower on its side of the skillet. Once all the rice is cooked through and tender, toss with the seasoned onions and dried fruit.
Ground to Shoulder 1-1-1
Then, 5 Rounds for time:
Time cap 6 minutes