I am back from my unplanned hiatus! I did not plan on being away so long, however, this year has been much more hectic than I imagined. This year so far has included many injuries, trips to Jackson Mississippi to see a specialist, 911 calls, ER trips, and regular day-to-day life as a chronically ill family. I had hoped to start blogging sooner, but I have had a left wrist tendon injury these past nine weeks. I had an MRI on it just yesterday, which will hopefully give some answers as to why it doesn’t seem to be improving. Typing one-handed was not worth the frustration, so I am now resorting to Windows speech recognition. It’s working well, albeit slower than I am used to, especially because it is still getting used to my voice.
I recently have started a new journey with my health. I was diagnosed with non-alcoholic fatty liver disease, or NAFLD, and have started a diet. Currently, the only treatment for NAFLD is diet and exercise towards the goal of weight loss, but I am happy that I can at least do something regarding one of my illnesses! My new diet is a mix of Whole 30 and Paleo. Which means I mostly eat vegetables with eggs, meats, or fish for protein. I’ll generally have one serving of fruit a day, but I’m more generous with berries, as they are usually lower in carbohydrates. I’ll eat a moderate amount of fats such as almond butter and oils. As for sweeteners I’ll only have low-carb options such as stevia, erythritol, or monk fruit.
I’ve been on my diet for over a month now and it has been going splendidly. I started on June 14th, and as of July 15th I’m down nine pounds! I also have not been having any serious food cravings, and have been really enjoying the food I am eating.
Today I’m sharing my favorite comfort food, a sweet potato blueberry bowl from Paleo Gluten Free Eats (click for the recipe). It is creamy from the sweet potatoes, sweet from the potatoes and blueberries, has the slightest tartness from the berries that compliments the sweetness, nuttiness from almond butter, and it has a wonderful spice from a dash of cinnamon. It’s the type of dish I want to curl up on the couch with along with a big plush blanket.
If you are hoping to make this recipe I have four tips for you!
- I recommend Califi Farms brand almond and toasted coconut milk. It has a slight sweetness and by far the best flavor of any dairy-free milk I’ve tried.
- Pressure cook the sweet potatoes. We got our first Instant Pot back in the autumn and love it! We use it so much that we just got a secondary one in a larger size on Amazon Prime day. If using a pressure cooker we place the wire rack inside first, then after poking holes in the sweet potatoes pile them in, add a cup of water, and set the Instant Pot on high pressure for 18 minutes. Once done cooking you can quick release or slow release the pressure.
- I like to use frozen blueberries. I always have them on hand and once heated they make a delicious juice that you can swirl into the sweet potatoes. I tend to place a couple handfuls into a ramekin and microwave it for 2 minutes.
- Instead of using a blender, I like to use a little Ninja brand Express Chop. Many Brands have a similar device, but this is the one we’ve used and been happy with for years. Using this makes it easier and quicker to blend, and easier to clean up after.
I hope you enjoy this dish as much as I have! I’m going to try to once again start blogging regularly, check back soon if you are interested in seeing how my diet goes and the recipes I have been coming up with.