Sweet potatoes and sweet grace...

Sweet potatoes and sweet grace...

I pray your day is full of blessings...the sweetest treats for your soul! I have been on a six month journey of working through food triggers and different areas that affect my eczema. I was recently able to bring sweet potatoes back into my diet. Blessings. I can’t tell you how many times over the past six months I have wanted to say ‘This is dumb; I quit’ but I have stuck with it. And honestly, it’s been at this six month mark that I’ve been able to understand my body a little bit more and it’s responses to certain foods. Simply learning to listen to what it’s drawn to versus what it doesn’t want. It’s definitely been a wrestling of sorts. If I can offer you any advice, it would be to show yourself grace and stick to your journey.

Favorite gift from podcast listening this week: In an interview, Dr. Demartini shared that at the end of each day, it’s beneficial for us to reframe any obstacles from our day as being ‘on the way’, not ‘in the way’. I love that!!

This isn’t really a recipe as much as encouragement to bless yourself with some sweet potato chips and yummy chimichurri dipping sauce. For the chimichurri sauce, I used Cassy Joy Garcia’s recipe from her website Fed and Fit. On the sweet potato chips, just preheat oven to 425 degrees. Thinly slice a sweet potato. Toss the slices in a tablespoon of melted coconut oil. Spread onto a parchment lined sheet pan. Sprinkle with course sea salt. Bake 15-20 minutes depending on how thin your slices are. Remove from the oven when the edges begin to brown. Enjoy!

On one of my loves...the table.

On one of my loves...the table.

My top 5 kitchen tools...

My top 5 kitchen tools...