Happy St Patty’s Day!
It is a gorgeous sunny day out. I got up and did some work before eating breakfast. Productive much? Sometimes I can be! After a while, I cooked up a 1-minute muffin with the standard blueberries and coconut butter!
I think I ate this the other day, too. I’m going to start losing readers if I don’t change things up LOL!
After breakfast, I went out for a nice walk. It was a little chilly, but I just wanted to be outdoors in the sun! It is weird that it is getting so warm and there is still so much snow on the ground.
I got wearing my green today.
Not sure why my collarbone looks all whackadoodle in this picture. That freaks me out a little. Wish I could bring some of the padding from :ahem: down below to pad it up a little.
Lunch time included some egg salad!
I had frozen some peanut flour waffles and used a couple of those for bread. I have to say I think the peanut flavor (although subtle) got in the way here. Next time I will use regular protein waffles for the bread.
My mother stopped over with some irish soda bread from Rock Hill Bakehouse!
Filled with currants and caraway seeds. We had coffee and shared the bread after I toasted it. Nummers!
Dinner to celebrate is a shepherd’s pie with a twist! This is based on Rachael Ray’s version
Sweet Potato Shepherd’s Pie
- 2 medium sweet potato peeled and cubed, 1 pound (450 g)
- 2 tablespoon cream cheese
- 1 large egg yolk
- 1/2 cup low fat milk (1%)
- Salt and pepper
- 1 tablespoon coconut oil (or other oil)
- 1 pound lean ground pork
- 1 carrot, peeled and chopped
- 1/2 cup diced onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup chicken or veggie broth
- 1 teaspoons Worcestershire sauce
- 1/4 cup frozen corn kernels
Peel and cut sweet potatoes into large chunks. Place into a steamer basket and cook until fork tender (10 minutes or so)
While potatoes cook, heat a large skillet over medium high heat. Add the pork. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes until cooked. Place into a small casserole dish.
Add coconut oil to pan. Add chopped carrot and onion. Cook veggies for 5 minutes or so, stirring frequently.
Add in the butter and once it melts, sprinkle the flour on top and stir for a couple minutes. Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add corn kernels. Add gravy and vegetables to the meat in the casserole dish and mix.
Drain potatoes and put them back in the pot. Mash well and add the cream cheese and the milk. Mix well. Quickly stir in the egg yolk.
Preheat broiler to high.
Spread the sweet potatoes over the meat mixture in the casserole dish. Sprinkle paprika on top.
Broil 6 to 8 inches from the heat until potatoes are evenly browned, about 10 minutes.
This makes 4 really generous servings.
Stats (as best as I can get them): 415 calories, 19 g of fat, 35 g of carbs, 26 grams of protein.
Uber filling. I think you could probably get at least 5 servings out of this and knock the calories down for each one. The only thing I would do differently is to cook the carrots in the microwave a little beforehand to soften them up more. They were pretty firm. Otherwise, A+!
Hope you all had a green day!