Two fried eggs served alongside buttered toast with their drippy yolks. Just enough salt and pepper atop inviting me for another taste. My first meal after returning home from the hospital with my firstborn. Bean and bacon soup with far too much sodium gingerly biting down. Sitting in my bed watching tv, and being nursedContinue reading “Whole 30 Approved Kale, Apple, & Carrot Salad with Creamy Cashew Dressing”
Tag Archives: vegan
Roasted Beet-Orange-Fennel & Shallot Salad Which My Seven Year old Loves
I have a love-love relationship for beets. As a child, the only way I could get them was found at the salad bar at a restaurant I affectionately called, “Tom & Tates.” I guess you could call me the oddball kid in the family (perfectly in the middle), who choked down dry lima beans, gladlyContinue reading “Roasted Beet-Orange-Fennel & Shallot Salad Which My Seven Year old Loves”
Ginger-Lime Green Smoothie
Are you already feeling the weight of goals unattained, and organizational systems breaking down? Maybe you’re like me with great intentions, or too many ideas you aren’t quite sure how to carry them out? Just today I began thinking about all my dreams of what I want. This led me thinking about the goalsContinue reading “Ginger-Lime Green Smoothie”
Vegan Creamy Gazpacho
If you blink in the Pacific Northwest summer could be over that quickly. Meanwhile, in the deserts of Arizona it lasts long into October. As a child in Arizona, we began school a couple weeks prior to Labor Day. So, when my Washington raised husband referred to Labor Day as the official unofficial end ofContinue reading “Vegan Creamy Gazpacho”
Eating Without, Cooking Without to Know the Other & GF/Vegan Blueberry Crisp(Practices of Eating)
My friend asked me what I thought about someone asking her the following, “I’m okay with adjusting my meal for someone who has a diagnosed food allergy from the doctor. But, I don’t see why I should for the person who simply “chooses” to eat the way they eat.” Honestly, I could see aContinue reading “Eating Without, Cooking Without to Know the Other & GF/Vegan Blueberry Crisp(Practices of Eating)”
Day 5: How to Make Homemade Almond Milk
Truth be told, I still purchase cow’s milk for my daughters (gasp I know). I also on occasion drink it myself in the form of a latte, which honestly is quite rare as I prefer an Americano or regular coffee over many special drinks. A couple months back I was having some away timeContinue reading “Day 5: How to Make Homemade Almond Milk”
Vegan Kale Salad with Creamy Spicy Cashew Dressing
For Father’s Day, I prepared a slow roasted pork ribs along with this salad. Nothing quite like giving Ben a hearty Paleo Pork ribs with homemade barbecue sauce. And nothing like me trying to push the veggies on him. His take on most veggies is he eats them because he knows he should, not becauseContinue reading “Vegan Kale Salad with Creamy Spicy Cashew Dressing”
Raw “Cheesecake” with Lime Zested Strawberries & Mangoes
Come Saturday morning my body immediately wanders to…homemade scones, americano with cream & fresh fruit. Yet, this Saturday morning, the scones were out & the cream. And I was okay with that. Honestly! What wasn’t out was the fruit, and with fresh fruit creeping up on the horizon, one cannot help but to enjoyContinue reading “Raw “Cheesecake” with Lime Zested Strawberries & Mangoes”
Loneliness to Solitude to Healthy Sweet Potato Chips
Ben & I are doing another round of Whole 30. The second time around isn’t really that hard. I didn’t feel like I was kicking a habit (mentally or physically) like last time. If anything, I’ve simply been a little bored with it this time. I think this is partially due to the boredom, whichContinue reading “Loneliness to Solitude to Healthy Sweet Potato Chips”
Lime Roasted Sweet Potatoes
We just returned from a family getaway. Ben had planned a surprise adventure for our family for the earlier part of January. Unfortunately for us, we needed to reschedule to do a bit of a tornado hitting his work staff all at once, leaving Ben to tend to work. We stayed on Discovery Bay between Sequim & Port Townsend. The place we stayed had a kitchen, so it made meals so much easier and healthy. There was also an indoor pool, which Tayers thought was the “big adventure,” and whenever we drove somewhere she would cry out, “I want to go on the big adventure!”
Our family time was relaxed, filled with laughter, reflection, and many joyful moments. It was the probably the best family vacation we’ve ever been on (and I hope many follow suit). We also experienced some breathtaking sunrises (the kind you wake up just to make sure you don’t miss it). 
I played my guitar, read, and wrote a personal mission statement, as well. This little break helped clear my head, refocus and evaluate who I am and what I, Kamille, am called to do in this life. It was good, so very good and yet so simple too. It’s kind of like these Lime Roasted Sweet Potatoes. They aren’t fussy, pretty straightforward and simplistic. Yet, sure to dance on your palate in such a way, which leaves you looking forward to the next time you get to eat them. I have some great things in store for Evangitality this year and I hope you will continue to join me or better yet, add to the discussion:)
A Year Ago: Banana Macadamia Praline Scones
Lime Roasted Sweet Potatoes (printable recipe)
Ingredients:
2-3 lbs sweet potatoes, scrubbed & peeled, chopped into 1/2 inch cubes
2 tsp coconut oil
1 1/2 tsp sea salt
1/4 cup cilantro, fresh and finely chopped
Zest of one lime
Juice of one lime
Directions: Preheat oven to 350. Line a baking sheet with parchment and put the sweet potatoes in an even layer on top. Add the coconut oil and thoroughly coat, using your hands, the sweet potatoes. Sprinkle with 1 tsp of salt. Roast for 20-25 minutes.
While the potatoes are roasting, combine lime juice, lime zest, additional 1/2 tsp salt & cilantro. Once sweet potatoes are done, transfer to a serving bowl and pour the lime/cilantro mixture over them while hot. Gently mix to combine and serve.
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