Well hello, I’ve missed you! As you may or may not have noticed, I haven’t posted since early last September. I’ve been a little MIA to say the least, but for a good reason. Let’s catch up!
Dan securing stuff in the moving truck while Jon holds down the fort on our last night in Seattle.
Over a year ago when I decided I was no longer happy in my job or career path, it took about a month of traveling, job searching, and soul searching to realize what I wanted: to become a registered dietitian. It is, after all, what I went to school for. After graduating college I wasn’t 100% sure about that path. But after some work experience I confirmed that I’m driven by helping people, feeling like I’m making a positive impact, and I’m passionate about food, cooking, and nutrition. It was the right move for me. I got into a dietetics program based in Durango, Colorado! Time to say goodbye to Seattle.
Every RD must get a B.S. in dietetics first, then get matched to an internship, and then pass the RD exam. The easiest way to summarize what an internship is, is that it’s on-the-job training with homework, research and projects. I basically shadow RD’s everyday in various areas, train, learn, and perform their job duties under supervision. After completing this I will be studying my butt off before I take the exam. Then finally, after passing the exam I will be able to call myself a registered dietitian!!
As for what’s going on with the blog, expect new recipes to be coming first and foremost starting with this recipe for Sweet Potato Shepherd’s Pie. This recipe was inspired by a Sweet Potato Shepherd’s Pie I made during my internship. For my wellness or community rotation I’m working with a non-profit that teaches free community cooking classes complete with a professional chef and nutrition education! It’s the best. We made a similar recipe in a cooking class taught to low-income adults. This is my take on the recipe!
These are both sweet potatoes. One has orange flesh inside and one has white flesh!
My apologies for the lack of postings throughout this transition. As for what’s to come, expect a site makeover including a name change, plus a change in perspective. I’m going to be opening up to more than just paleo recipes. More on than that is to come. Stay tuned, and in the meantime get cooking!
- 2 pounds sweet potatoes, orange or white (about two large sweet potatoes)
- 2 tablespoons coconut oil, separated
- 2 pounds ground beef
- salt and pepper, to taste
- 8 oz. cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ onion, diced
- 2 ribs celery, diced
- 1 teaspoon dried thyme
- ⅛ teaspoon ground all spice
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tapioca flour (or arrowroot flour, or corn starch)
- 1½ cups frozen peas and carrots
- 1 egg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter
- ¼ cup almond milk (or your milk of choice)
- Preheat oven to 450 F. Using a fork, pierce the skin of the sweet potatoes. Set potatoes in a 11x13 glass baking dish and bake for 1 hour, or until potatoes cooked through and soft.
- Heat a cast iron skillet or electric skillet over medium heat. Add the coconut oil to the pan and then add the beef. Break up with a spoon and stir until cooked through, about 10 minutes.
- Drain the liquid from the pan then transfer the cooked beef into a large mixing bowl. Season with salt and pepper.
- Return the pan to the heat and add the remaining tablespoon of coconut oil. Add the mushrooms, garlic, onion, and celery. Season with salt and pepper. Cook until soft, about 5-8 minutes.
- Add thyme and all spice. Cook about 1 minute.
- In a medium bowl, combine beef broth, Worcestershire sauce, and tapioca starch. Whisk to combine. Add to veggies in pan and bring to a simmer. Cook about 5 minutes or until thickened.
- Add mixture to large bowl with beef. Add peas and carrots. Set aside.
- When the potatoes are cool enough to touch, slice in half and scoop out the flesh with a spoon. Place into a medium bowl with the egg, cinnamon, salt, butter and milk. Using a hand held mixer, beat the potato mixture until smooth.
- Use the 11x13 pan from baking the potatoes. Grease with cooking spray or your fat of choice. Pour in the meat mixture. Top with the potato mixture and spread evenly. Turn oven down to 425 F and bake for 30 minutes or until mixture is bubbly and edges are browned.
- Let stand for about 10 minutes then serve!
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