Slow Cooker Applesauce Chicken with Sweet Potatoes


Oh. Wow.  This is a really simple slow cooker meal, but it is SO yummy and hearty!  It makes for an amazing meal!  On top of it’s awesome flavor, it is extremely good for you.  Some of the health benefits of some of the ingredients in this are explained in the following pins.




Pretty awesome, huh?  Believe me, you will love this dinner. Plus, who doesn’t love a slow cooker meal?  Pretty much just dump and go – so simple!



  • 1 lb. boneless skinless chicken breast
  • 1 cup unsweetened applesauce
  • 3 small sweet potatoes, washed, peeled, and cubed
  • 1/2 large red onion, chopped
  • 3/4 tsp. garlic powder
  • 2 Tbsp. Apple Cider Vinegar
  • Sea Salt to taste


1.) Layer the sweet potato and the chicken in the slow cooker


2.) In a small bowl, combine the applesauce, garlic powder, onion, and apple cider vinegar.  Poor over the chicken and sweet potatoes in the slow cooker.


3.) Cook on low for 7-8 hours.


4.) Spoon out individual chicken breasts to serve and top with the sweet potatoes.  Season with sea salt.


Delicious! Enjoy! 🙂

Sweet Potato Fries


I’m pretty sure sweet potatoes may be one of the most versatile foods ever.  They lend them selves to both sweet and salty dishes, and they are so so yummy!  Best part is that they are really great for you!  you may be familiar with the cons of regular white potatoes…well, the good news is that sweet potatoes are a completely different story – all the nutrition, none of the cons!


And, personally, I really like the taste of sweet potatoes better than white potatoes!  So, when you think of potatoes of any kind, one of the first yummy foods that comes to mind is FRIES, and that’s exactly what we’re looking at here – sweet potato fries!  I love these things!  They’re super easy to make, taste delicious and can serve as a side, a snack, or as the even as the main part of a meal depending on what you top the with!

This recipe is just a nice basic recipe for sweet potato fries.  I really enjoy them dipped in plain greek yogurt, but they would also taste great with ketchup, ranch, or many other typical fry dipping sauces!  You could also get creative and top them with cheese, chili, onions, etc.  The possibilities are endless!



  • 1 large sweet potato
  • 1/4-1/2 tsp. garlic granules
  • 1 Tbsp. Olive oil
  • Sea salt, to taste
  • Plain greek yogurt, for dipping


1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Wash and slice your potato into fries.  Place the fries on the prepared baking sheet, drizzle with the olive oil and sprinkle with the garlic granules and sea salt.  Toss to coat and spread out evenly.  Bake in the oven for 35 minutes at 380 degrees.


2.) Transfer to a plate, and season with more sea salt if needed.


Serve with a dollop of plain greek yogurt on the side, or another dipping sauce of your choice.  They also stand alone just great too!


FRIES!!!  You’re never know how good they are for you!  Enjoy! 🙂

Sweet Potato Pancakes

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These are the yummiest healthy pancakes I have made to date!  They turn out pretty fluffy too!  I baked some sweet potatoes the other day, and I had one left over, so I decided to make some pancakes with it!  Sweet potatoes are SO good for you.  Check out the nutrition and health benefits they have to offer!


We see that not only are these pancakes great for you, but they are also DELICIOUS!  Every ingredient in these is good for you, so you can feel great about putting these into your body – oh, and did I mention they are gluten free?  Okay, enough selling – once you try them, they will sell themselves.  Here is the recipe!


Ingredients: Makes 2 pancakes

  • 1/2 cup baked sweet potato
  • 2 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 Tbsp. coconut flour
  • 1/4 tsp. alcohol free vanilla
  • 1/4 tsp. baking soda
  • 1/4 – 1/2 cup frozen blueberries – optional
  • coconut oil for cooking


1.) In a medium bowl, mash your sweet potato with a fork.

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2.) Add your eggs, cinnamon, nutmeg, coconut flour, vanilla, and baking soda.

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3.) Mix well using a hand mixer.  If you want to add the blueberries into the batter, stir them in now.

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4.) Melt about 1 tsp. of coconut oil in a frying pan over medium heat.  Pour 1/2 of the pancake batter into the pan and cook for about 3-4 minutes on one side until the pancake starts bubbling lightly.

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5.) Use a spatula to gently flip the pancake over and cook on the other side for 2-3 minutes until the pancake is cooked through.

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6.) Transfer to a plate and repeat these steps to cook another pancake with the rest of the batter, then transfer that pancake to the plate as well.

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7.) Top with whatever you would like.  I topped mine with fresh blueberries, and it was great, but these are great on their own as well!

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Enjoy! 🙂

Sweet Potato and Chicken Casserole


Soooo, here is the best thing ever!  This casserole…THIS CASSEROLE!  It is SO yummy!  I got the idea for this from the following pin.

049 loaded potato chicken

I changed a lot of the ingredients to make this much healthier, but the result is still a creamy, cheesy, plate of delight!  You will love it!  I replaced the potatoes with sweet potatoes, because they are SO much better for you (I don’t eat potatoes for a few different reasons, but I LOVE sweet potatoes!).  Doing this made this dish full of beta carotene (Vitamin A), which is a highly important antioxidant, as well as giving it tons of other health benefits such as the following.

  • Good for the heart (prevents heart disorders)
  • Great for the immune system
  • Cancer fighting
  • High in Vitamin D

This dish is also great for anti-stress.  Sweet potatoes contain magnesium which is a calming mineral.  That along with this tasting like total comfort food can really aid in bringing your stress levels down.



  • 4 1/2 cups chopped sweet potato
  • 3 large chicken breasts, chopped into bite size pieces
  • 2 cups goat’s milk cheddar cheese
  • 4 green onions, chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 cup canned coconut milk (the creamy part from the top of the can)



1.) Preheat the oven to 350 degrees and use a small amount of olive oil to grease a 8 by 11 baking dish.

2.) In your baking dish, layer your ingredients as follows: 1/2 of the sweet potatoes, 1/2 of the chicken, 1/2 of the green onions and 1/3 of the cheese.  Then repeat this using up the ingredients, except the cheese, you will be left with 1/3 of the cheese.  Set that aside.


3.) In a small bowl, mix together the coconut milk creme, sea salt, and garlic powder.  Drizzle over the top of the casserole.


4.) Cover the casserole with aluminum foil and bake in the oven for 1 hour.  Remove from the oven and uncover.  Sprinkle the remaining cheese over the top of the casserole and bake for an additional 20-30 minutes.


5.) Remove from the oven and let sit for about 5 minutes.  Transfer to plates and serve.


Enjoy! 🙂