Healthy VS. Whole30 | Collab feat. Anna Dalton

Sunday’s are the best for a lot of reasons. Brunch, Mimosa’s, Relaxation, and of course the Farmers Market.

This Sunday, I’m teaming up with my good friend Anna Dalton who is currently killing it on the Whole30 Diet. I’m going to make a slightly more indulgent dish for her to turn into a Whole30 friendly version for her dinner tonight.

Buffalo Purple Sweet Potatoes

Ingredients
1 Large Purple Sweet Potato Mashed
1 Package of Ground Chicken (Trader Joe’s has a great option)
1/2 Cup Red Hot Buffalo Sauce
1/2 Tablespoon of Raw Organic Honey
1/2 Sweet Onion Thinly Sliced
1 Clove of Garlic Minced
1/4 Cup Shredded Parmesan
1 Tablespoon Unsalted Butter
Cilantro for Garnish
Salt & Pepper To Taste

Processed with VSCO with c8 preset

Step 1 – Thinly slice your onions and mince your garlic.

Step 2 – Peel and cut your sweet potato. Add to a pot of water and bring to a boil.

Step 3 – While the potatoes are boiling, start caramelizing your onions in a pan on medium/low heat with a little olive oil.

Step 4 – Add ground chicken to a separate pan on medium/high heat. Cook chicken for 10 minutes and then add your hot sauce, garlic, and honey. Turn heat to low and leave in pan for 5-10 more minutes. Add a little more hot sauce if you desire.

Step 5 – Once potatoes slip off of a fork they are done and they are ready to be mashed. Add your butter and parmesan cheese and mash. Salt and pepper to taste.

Step 6 – TIME TO PLATE THIS YUMMINESS. Grab a bowl, start with your mashed sweet potato, top with the chicken, onions, and a sprinkle of parmesan cheese. Garnish with a little cilantro and ENJOY!! You’re tastebuds and body will thank you!

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Make sure you head to Anna’s Instagram Story TONIGHT and watch her attempt to Whole30 this recipe at home!! If you try this recipe make sure to tag us on social media!! We’d love to see your versions of this dish!

 

 

 

Until Next Time,
The LA Blonde

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