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It’s Update Time! This week has been an interesting one for sure!
It turns out there are dozens of you (or more!) in my community who are looking for more guidance on sexual health related topics.
My gears are turning on how to provide this type of content for you in a way that aligns with my spiritual convictions, and respects the privacy boundaries of my marriage. If you know me, I’m down to talk about anything (seriously!) but my husband would prefer I don’t share nitty gritty details with the internet.
Ultimately, a healthy sex life is important for a healthy marriage, and a healthy marriage is important for overall health and wellness for married women. So I’m hoping that for those of you who are married and struggling in this area, I can be a resource to you.
The first step I’ve taken is to get more educated myself. I’ve signed up for a coaching/educational program that I’m excited to implement over the next few months, and if things go well I’ll share the details of that program with you all so you can get the help you need as well.
Anyway, that’s all I’ll share for now… stay tuned for more in the future!
Without further ado, here’s the #FedForReal recipe of the week!
Fed For Real
Recipe of the week:
Mostly Paleo Shepherd’s Pie
Keep the winter sniffles at bay with this hearty and delicious shepherd’s pie.
Rich in immune supporting nutrients such as protein, beta carotene, vitamin C and E, zinc, iron, selenium and phytonutrients, it’s the perfect winter warmer to strengthen your immune system.
Bump up the garlic for extra immune support! The active ingredient in garlic, allicin, is a potent anti-inflammatory, antiviral, antibacterial and antioxidant agent.
Leave out the cheddar cheese for a truly “Paleo” dish.
Mostly Paleo Shepherd’s Pie
Prep time: 20 min / Cook time: 45-60 min / Total time: 55-70 minutes
1 serving = 706 calories, 41g fat, 36g protein, 47g carbs, 8g fiber
- 5 cups Sweet potato, peeled and cut into small pieces
- ½ cup Coconut cream (full fat, no gums/additives)
- 2 Tbs Olive oil (or fat of choice)
- ½ medium Onion, diced
- 4 Garlic cloves, finely chopped
- 1lb Ground Beef, grass fed if possible
- 1 Bell pepper, chopped
- 1 Zucchini, chopped
- 1 small head Broccoli, chopped
- 28 fl oz (750g) canned Tomatoes
- 2 Tbs Tomato paste (no additives)
- ⅓ cup Red Wine (optional)
- ⅓ cup bone broth/stock or water
- 3oz (90g) Organic grated cheddar cheese, full fat (optional)
- 4 cups Arugula
- 2-3 sprigs Parsley, chopped
- Preheat oven to 350F (180C)
- Combine sweet potatoes and coconut cream in a large saucepan. Cover with lid and cook on low heat. Stir occasionally. Cook until potatoes are soft when poked with a fork ~30 – 45 minutes
- In a large pot, add the olive oil and saute the onions and garlic until soft.
- Add the beef and brown well.*
- Stir in tomatoes, tomato paste, red wine and stock.
- Add the vegetables and stir. Bring to the boil then reduce heat to a simmer for 20-30 minutes (longer for deeper flavour if you have time)
- When potatoes are cooked, remove from the heat and season with salt and pepper.
- Transfer the beef mixture to a large baking dish. Spread the mashed poatato over the top. Sprinkle with grated cheese if using.
- Transfer to the oven (or broiler) and cook for 20 minutes or until cheese is golden.
- Serve ¼ of the pie on a bead of arugula, topped with chopped parsley.
*This recipe is perfect for adding liver if you want to disguise it. Chop it finely and add it in step #4 if using. Try chicken liver for a milder flavor.