Granola Butter, Sweet Potato Gnocchi, and Brussel Sprout Sauté Kit Review

This week I tried 3 new products. I shared them with you guys on Instagram, and there was quite a bit of interest in each so I wanted to share some more in depth thoughts on them! While I loved the flavor of all of products, they are not all #shedapproved, so have a read for the deets!

Original Granola Butter with collagen peptides by Kween & Co

I’m late to this party. I’ve been eyeing this granola butter since it came out in 2018– but with a $12 price tag for a small container of what is essentially a “topper” it just fell low on my list of priorities. I will fully admit this was a mistake because after 4 days it has completely rocked my world. This is an awesome way to add “treat yo self” to your Shedding life! I’ve been able to use it in so many ways I’m going to run out soon if I’m not careful! Scroll to the bottom for a fun oatmeal recipe featuring tha buttah!

Cons

• $12 a jar

• Addicting 😂

Pros

• Low sugar and no refined sugar

• Added collagen peptides (pasture raised to boot) for a bonus protein boost

• Tastes like cookie butter

Verdict: Shed Approved for both months 1 and 2 of the program if used according to serving size daily. Side note: if you aren’t into collagen there is a vegan version that is shed approved too!

Some of the many ways I used the granola butter this week! Also links to my amazon affiliate page if you click the photos above! (If you buy through there I receive a small commission!)

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Sweet Potato Gnocchi from Trader Joe’s

Sooooo a lot of you have tried this and everyone was surprisingly impressed. It definitely tastes amazing and is very easy for a quick weeknight dinner. The bigger question is it Shed Approved? Welp, unfortunately I think we have to give it a no go. It contains wheat flour, white potatoes, butter sauce, and cheese. Dairy, wheat, and white potatoes are not included in the Shed program. It’s just too much inflammation and high GI.

Cons

• Gluten and dairy (aka inflammation)

• High in calories (don’t obsess over this, but when something is packaged, its something to be more mindful of)

Pros

• Delicious

• Literally takes less than 10 minutes to make

• Shed for the Preg approved (lol the only rule there is that there are no rules!)

Verdict: Not Shed approved, but enjoy it on occasion post-shedding!

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Brussels Sprouts Sauté Kit from Trader Joe’s

Again a lot of you had tried this! It absolutely tasted fantastic. And while there are quite a few ingredients, they seem to be high quality. This is a nice quick option for weeknights! My biggest qualm is that there quite a bit of cheese in there, and to be shed approved it would have to be a garnish sized amount. I made this for my step-dad who isn’t a fan of brussels sprouts at all and he loved it!

Cons:

• Too much cheese (that dairy will get ya!)

• More sugar in the dressing than I would like

Pros:

• Super delicious

• Fast

• Getting your greens in!

Verdict: If you use only half of the cheese, or just truly treat it as a garnish, it is Month 1 Shed Approved. If you aren’t shedding it’s a nice occasionally side for a weekday din!

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Cherry Vanilla Oats with Granola Butter

Ingredients

• 3/4 c gf oats 

• 1/3 c vegan vanilla protein powder 

• 1/2 c macadamia milk 

• Splash of water to cover remaining oats 

• 8 frozen cherries 

• A drizzle of granola butter

Instructions

Mix oats, protein, milk and water in a bowl. Microwave for 2 minutes. Stir it up. Add cherries and granola butter and stir it up before you eat! The juice from the frozen cherries melting mixes in and gives it extra oomph! 

Sweet Potato Wedges

I realize I don’t give good proper sides their due on the blog. I try to keep meals as simple as possible- and making sides = a layer of complication I often don’t have interest in. That being said- these are super simple and worth the extra time. I love to pair these sweet ps with a nice flank steak and sautéed kale for a date night at home. I’ll cheers to that! 🥂🥂

Also reminder to sign up below for free #shedapproved recipes straight to your inbox! Our first newsletter went out last week, don’t miss out!! <3

Sweet potato Wedges

Serves 2 (as a side)

Ingredients

• 1 large or 2 small sweet potatoes, peeled 

• 1 tsp grapeseed oil 

• ¼ tbsp cinnamon 

• Dash of cayenne pepper 

• Sprinkle dried rosemary or 1 fresh sprig 

• Salt 

Instructions

Preheat oven to 350°F. Cut sweet potato in half (lengthwise), and then into wedges. Toss with oil and spices. Bake for 30 minutes, flipping halfway, until crisp on the outside. 

Sweet Potato Turkey Bowl

Hey y'all! How have you been doing on your daily gratitudes? I would love to here all that you are thankful for! Remember to tag me and use the #shedgratitudechallenge if you decide to post!

Today I wanted to share the recipe for one of my fave #shedrecipes, the Sweet Potato Turkey Bowl. You may have noticed, I am obsessed with sweet potatoes and root vegetables in general. They are just so nourishing and satisfying. This week has been particularly crazy with a very sick family member, so it is nice to fall back on the quick and easy "tried and trues" when chaos ensues. (I didn't mean to make that rhyme, I swear.) 

I keep wanting to use the word "nourish" over and over - because this bowl is the epitome of nourishment. It defines "eating the rainbow": there are so many phytonutrients from the sweet potato, spinach, bell peppers, and onions. The turkey packs in your protein and keeps you full for longer! Honestly, this is the type of meal you could eat every day and it would keep you perfectly balanced. It is an awesome soulful, healthy, eating decision if there ever was one! Nourishing your body & soul! #winning

...And did I mention it's flexible? Top this dish off with a fried egg and make it a breakfast!  Or switch up the texture with some nutrient dense kale! Play around and have fun with it, it lends itself so easily for fun swaps! 

Anyways, I hope you enjoy it! Let me know in the comments if you give it a try! And apologies for all of my cheese this post- couldn't even contain myself!  :D

xx

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sweet potato turkey bowl

(serves 1)

Ingredients

• 1½ tsp extra virgin olive oil

• 2 garlic cloves, crushed

• 1 large sweet potato, chopped into about 1-2 inch pieces

• 1/2 cup bell peppers, diced

• 1/2 cup yellow onion, diced

• ½ lb ground turkey

• ½ tsp dried rosemary

• ½ tsp dried thyme

• 1 large handful fresh spinach (don't skimp! It all wilts in beautifully!)

• salt and pepper to taste

Instructions

In a skillet, sauté oil and garlic over medium heat for 1 minute. Add in chopped sweet potato and stir. After 4-5 minutes, add in peppers and onions. Sauté for about 5 minutes, stirring occasionally. Mix in ground turkey, rosemary and thyme. Break up turkey with your spatula or spoon. Let cook for 5-7 minutes, stirring often. Mix in fresh spinach, and cook for 2-3 minutes, or until slightly wilted. Remove skillet from heat and serve hot. 

Slow Cooker Chicken Apple Stew

A couple weeks ago I was completely overwhelmed with things to do. I had so much work to do, I was cleaning like a fiend for house guests, I had too many social things on the docket in a very short amount of time, and my husband was out of town for work. 

...And I had committed to cooking for our house guests who have eating restrictions. (WHAT WAS I THINKING?!)

It was time to whip up the old trusty crock pot. 

I love slow cookers because once you set them, you forget them, and your house smells amazing for hours. It is pretty awesome. I am also absolutely awful at making up recipes for slow cookers. I truly just don't get how to get the right flavors to mix properly when they are cooking slowly for hours. It is a very clear gap in my culinary experience. It's on my to do list. 

I turned to Whole Foods for a perfect recipe for the occasion. This slow cooker chicken apple stew was super satisfying, and my dinner guests loved it. They talked about it all weekend. <3

This dish felt perfect on a chilly autumn evening! The Whole Foods recipe is below, but I made some minor tweaks and notes: 

•  I had purple sweet potatoes, and I swapped one out for one of the normal sweet potatoes.
• Another confession is I am actually notoriously bad at following recipes. I chopped the apples a bit too small, which made it look a bit mushier than I would've liked.  
• The original recipe indicated it serves 6-8. I would say it comfortably served 4 with everyone wanting more! (Also, those were big bowls, not the baby one shown! Everyone ate before I took the pics :) ) 

I think this recipe is a knockout. Especially if you want something gluten and dairy-free! I will definitely be making this again soon! 

Slow cooker chicken apple Stew

Ingredients

• 1 1/2 teaspoon whole fennel seeds
• 3 pounds boneless skinless chicken thighs
• 3 firm, sweet baking apples, such as Braeburn or Gala, peeled and cut into 6 wedges each
• 2 medium sweet potatoes (10 ounces each), cut into 1 1/2-inch chunks
• 1 large sweet onion, halved and sliced
• 2 tablespoons sliced fresh sage leaves
• 1 1/4 teaspoon fine sea salt
• 3/4 teaspoon freshly ground black pepper

Instructions

Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Cut chicken thighs in half. Add chicken, fennel seeds and all remaining ingredients to a slow cooker. Cover and cook on low until chicken and apples are very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high.

Because this came from WF, I have nutritional info: 

Per Serving: 300 calories (70 from fat), 8g total fat, 2g saturated fat, 165mg cholesterol, 610mgsodium, 19g carbohydrates, (4 g dietary fiber, 11g sugar), 39g protein.

Sweet Potato Turkey Stew

Sweet Potato Turkey Stew. YUM!

To set the scene: Conor and I had just gotten back from a gorgeous autumn weekend in Indiana visiting friends and family. It was just the perfect time to be there. All of the leaves were changing and we spent time in Brown County, which is known for their dazzling fall. This was our third week of marriage, so everything may have seemed even more romantic and wonderful for that reason too. :) 

I was feeling super #basic, and wanted to keep the autumn feeling going. Since I’m not all about #PSLs- I decided to make this perfect fall dish.  I already had all of the ingredients for sweet potato turkey stew, which I originally found on Oh Sweet Basil.

Here we are supporting a local brewery. Everything in moderation!

I don’t typically advocate for eating in front of the TV, but we had DVRed Hocus Pocus, so it was necessary. We lit our new pumpkin candle, and it was just magical. The stew was so warming and nutrient-loaded. It really took my happiness to the next level.

{Side note: you should know that I am a ridiculous nerd. I watch and reread Harry Potter more often than any full grown adult should ever admit to. I love all things magic. Practical Magic with Nicole Kidman and Sandra Bullock was my favorite movie when I was 13. Hocus Pocus is a classic, and a great deviation for me around Halloween. Conor can only watch HP so many times! But really though-he is a trooper.}

I used olive oil (instead of butter) and coconut milk instead of conventional. These swaps make the dish #paleo approved. Recipe below!

Ingredients

• 1 large sweet potato, baked then peeled (about 400 for 45 minutes or in the microwave on a paper towel for 6 minutes)
• 3 cups chicken or vegetable broth (I used vegetable and chicken to use up what I already had opened)
• 1 tablespoon olive oil or butter
• 1 large carrot, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped (original called for half red/half yellow pepper, but I was being frugal, so only used 1 red pepper)
• 1/2 pound lean ground turkey (freeze any excess!)
• 1 large apple, peeled and chopped
• 1 cup coconut milk (unsweetened)
• 1/4 teaspoon-ish pumpkin pie spice (I used liberally)
• salt to taste
• cayenne pepper (optional- but really adds some nice heat!)

Instructions

Blend broth and sweet potato, puree until smooth. Set aside.

Heat a large pot with olive oil over medium heat . Add the carrots, peppers, and zucchini and sauté until tender, about 5 minutes. Add the ground turkey and apple and cook through, about 5-8 more minutes (Note: if you are working with frozen turkey, this will take longer).

Once everything is cooked through and tender, add the puree and coconut milk to the pot, stir gently. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving. Salt and pepper to taste.