I recently completed a Whole30. Em K had been struggling with some eczema flares and I was looking to reset my sweets addictions post-pregnancy and newborn life. Whole30 seemed like a good option to tackle both.
Alex and I did our first Whole30 back in 2015 right before our wedding. It's really what taught me to cook, since it forced me to cook 95% of my meals at the time.
It was a great way to prepare for married life! And it was nice to get a good base of recipes that tasted amazing and supported our health.
This last Whole30 was challenging in its own way. I had the busiest month at my off-farm job in the past three years and was also juggling near-toddler life and the farm.
But it was SO worth it. Em K's eczema almost completely cleared up, and I overcame my sweet cravings. Not to mention I was extremely proud of myself for sticking with it for the full program.
Don't you love when you accomplish something you've set out to do?
One of my favorite recipes I added to our regular rotation was this Whole30 Paleo Sweet Potato Sloppy Joes recipe, which I've modified from Alex over at The Defined Dish.
Using only a few ingredients all tossed into a pan, it comes together quick and easy. And the flavors are so comforting that everyone in the family will enjoy it.
If you're anything like me, you're always looking for something delicious that comes together quick.
It's a great way to get healthy grass-fed beef into your meal rotation, and your kids will be begging for seconds!
Try it out and let me know what you think.
(It's also super easy to double for meal prep!)
A delicious paleo / Whole30 version of a classic favorite
Total Time: 45 minutes
Servings: 4 (can easily be doubled)
- 4 medium-sized sweet potatoes
- 1 tablespoon extra virgin olive oil, plus about 1 tsp for potatoes
- 1 yellow onion, diced
- 2 green bell peppers, diced (sub 8oz green chiles for kick)
- 2 cloves garlic, minced
- 1 pound Abundant Pastures grassfed ground beef
- 1 teaspoon Himalayan salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 1/4 cup coconut aminos
- Heat oven to 400 degrees Fahrenheit.
- Wash sweet potatoes and poke holes throughout with a fork. Rub with about 1 tsp of olive oil. Place sweet potatoes on a rimmed baking sheet with foil and bake for 45 minutes or until tender.
- While the potatoes are cooking, heat oil in skillet over medium-high heat. Add onions and green peppers (or green chiles) and cook until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Add ground beef and season with the salt and pepper. Break up with a wooden spoon or spatula as you cook. Cook until browned and no longer pink, about 7-8 minutes.
- Add tomato paste, dijon mustard, red pepper flakes, chili powder to the skillet and cook, stirring until everything is well-combined.
- Add coconut aminos and cook until reduced, stirring frequently.
- Remove from heat and cover until potatoes are finished cooking.
- When potatoes are done, slice open with a knife and spoon in the Sloppy Joe mixture. Enjoy!
Have you ever tried Whole30 or another elimination program for health reasons? What benefits did you notice or takeaway? Comment below and let me know!