The sun is finally OUT! Trust me if you were here you’d be just as excited 😉 It’s still a little cold outside BUT I no longer have to wear my BIG PUFFY jacket and gloves and beanie when Joe and I go walking now. It’s funny how quickly you can get used to new conditions… if I was still living in Australia I would think this weather was FREEZING but after just a few months of being here that’s all changed.

Because of the nice change in weather we ended up doing a 7.8km/4.8mile walk on the weekend, we walked through one of the local parks and it was beautiful! I really should take some pictures one day. We also came across a sign for a charity walk taking place on the 19th of May, you get to decide how long you want to walk (3 miles, 6 miles or 12 miles). If we do it I think we’ll do the 6 mile walk!

Ohhh before I go on, I just want to tell you about a little change on my blog, I now have a Whole30 tab at the top of my homepage. I know a lot of people who are doing the program now so I thought I’d go through my recipes and put the Whole30 approved ones in one place. As you know from some of my previous posts I’m working on getting the sweet stuff out of my system right now, as well as some other stuff.  

So far it’s been a bit of a battle, last week when I was sick the whole thing went out the window, not to say that I was gorging myself on sweets BUT I was having honey in my tea (in my defense I did have a terrible sore throat) and I was sneaking in some dark chocolate (even though it upsets my stomach) here and there and making hot chocolates some nights (my excuse? The hot chocolate was soothing). Recently though I’ve been much better and haven’t touched the honey or any other sweetener, I’ve also stayed away from the chocolate and any sweets in general. I’ve been sticking to the basics (meat, fish, eggs, veggies and some fruit) and also staying clear of nuts as much as possible, especially those nut butters!

I’ve also switched to drinking decaf coffee, I know some people think why drink coffee at all if you’re going to drink decaf but drinking regular coffee would upset my stomach and so far the decaf seems to be ok. I haven’t had any issues with it yet. I’m also trying to stay away from the bulletproof coffee and sticking to homemade almond milk in my coffee. I find the bulletproof stuff can sometimes be way too rich and it’s kind of addictive!

Now to today’s recipe! So if you don’t know I’m a total sweet potato addict! I could eat it EVERY DAY for the rest of my life and not be sick of it. BUT I try to keep my intake to a minimum and try to only have it after my lifting sessions at the gym. I didn’t go to the gym yesterday though, just did our usual walk BUT I had a can of coconut milk sitting in the fridge and 1 sweet potato left over, so I decided to make something with the two.

I kept this recipe sugar-free. There’s no honey or maple syrup added to this but you could certainly add it if you wanted to. I’m not sure if this would be Whole30 approved, even though the ingredients I used are Whole30 approved. I don’t know I just kept thinking back to the whole SWYPO thing… if you don’t know SWYPO stands for Sex With Your Pants On and is a Whole30 term referring to creating an old non-paleo treat using paleo ingredients and is seen as a no-no during the Whole30. BUT I wasn’t picturing any thing I used to eat before going paleo in order to make this recipe AND like I said it is sugar-free with all Whole30 approved ingredients so I’m thinking it’s good to go on the list… let me know what you think!

Paleo Sweet Potato Mousse

Ingredients:

• 1 cup cooked sweet potato.
• 1 can coconut milk. Leave in fridge overnight then scoop out the cream at the top leaving the liquid below.
• 1 Tbsp ground cinnamon.
• 1 vanilla pod (split in half with the seeds scraped out).
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground cardamom.
• Pinch sea salt.

Method:

Place a mixing bowl to chill in the fridge while your sweet potato is cooking.

Once the sweet potato is cooled place in another mixing bowl (not the one in the fridge) and mash it up.

Add your coconut cream to the chilled bowl and add in your vanilla seeds. Using an electric hand/stand mixer whip the cream.

Next add in your mashed sweet potato, cinnamon, cardamom, nutmeg and sea salt and whip everything together until you have a creamy consistency.

Divide between two ramekins and sprinkle some more cinnamon on top.

Place in the fridge for at least an hour to set.

Eat on its own or add some diced apple or even blueberries on top!