Many of us may have experienced a myriad of questions from family, friends, and coworkers who just don’t understand why anyone would deprive themselves of grains, sugar, alcohol, legumes, etc. for 30 WHOLE DAYS. Critics of the Whole30 state that it’s not healthy to exclude entire food groups, making people at risk for nutrition deficiencies, and a host of other reasons. If you are interested in some of the facts and fallacies behind the Whole30 or Paleo lifestyle, here is a great read from Sustainable Dish that might get you thinking.
My guest post today is from a dear friend who has been on a journey for a healthier and sustainable life. She gives us some insight as to why she chose the Whole30 challenge and one of her favorite recipes.
I decided to commit to a Whole 30 to improve my body image, stop “dieting” and just fuel my body while also hitting the reset button on my health. I get to eat amazing, delicious whole foods each day. One of my favorite dishes to make are whipped coconut sweet potatoes. They are so incredibly delicious, you won’t believe that they are only 2 ingredients.
Whipped Coconut Sweet Potatoes
- 3-4 large sweet potatoes
- 1 can of organic coconut milk
- Preheat oven to 425°F
- Wash and dry 3-4 large sweet potatoes
- Puncture each one with a knife
- Place all 3 sweet potatoes on a foil lined cookie sheet and roast until very, very soft. (Usually about 45-60 minutes depending on your oven)
- Remove from oven and let sit until cool enough to handle
- Once cool, remove and discard the skins
- Place the potatoes in a deep mixing bowl
- Add ½ can coconut milk and half the fat from the top of the coconut milk (coconut cream)
- Mix with a beater until silky smooth
- Season with Himalayan sea salt and enjoy!