SARAH GETS STRONG: A CROSSFIT/PALEO LOVE AFFAIR *

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My name is Sarah and I'm a once-skinny-kid macaroni-eating-swimmer now dangerously turned on to CrossFit, Paleo nutrition and overall badass-ness.

I am training as a first time participant for CrossFit's 2011 Sectional Qualifier and, through this, hope to increase my physical strength and (otherwise absent) mental fortitude. No more frustration during WODs. No more "I can't". I will stop being good at one thing, and become great at everything.

Join me on my journey to greatness!




crossfit homies

MANNY @ INVICTUS

RACHEL @ ALBANY

DREW @ ROCKLAND

AUSTIN @ ALBANY



Themed by Monique Tendencia.
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∞ 2

Pineapple-Coconut Sweet Potato Casserole!

The Paleo Potato Pina-Colada, if you will.

…OK. Not really at all, actually. 

This was, however, a wonderfully successful side dish experiment (illustrated by my darling boyfriend’s inhalation of the entire platter.. i.e., the best compliment ever!) Makes a perfect side to just about anything and gives you super healthy carbs while satisfying your sweet tooth. You can also add maraschino cherries depending on how Paleo or dessert-like you want this to be.. ahem.. 

                    


PINEAPPLE-COCONUT SWEET POTATO CASSEROLE

  • 3 LARGE sweet potatoes, baked, peeled, and mashed
  • 1 container of Dole pineapple chunks in 100% pineapple juice (or equivalent; NOT syrup)
  • 1 container of Dole peach slices in 100% peach juice (or equivalent; NOT syrup)
  • 1 bag of unsweetened coconut shreds
  • Barlean’s cold pressed coconut oil 
     

DIRECTIONS:

1) Pre-heat oven to 350 degrees. Spread a generous amount of Barlean’s coconut oil (about 1 table spoon) all over a casserole dish suitable for baking. Leave some chunks of coconut oil un-spread. I use Barlean’s cold-pressed coconut oil because it actually tastes good to eat on it’s own (but not a lot, obviously). 

2) Place the 3 baked, peeled, and mashed sweet potatoes in the casserole dish (if you are unsure how to bake a potato: poke holes all around the potato and heat in microwave until soft enough to mash). Mix around in dish to distribute coconut oil chunks evenly.
  

3) Mix in a generous amount (probably the whole container) of the pineapple chunks and about half of the container’s juice (or as much to your liking). Mix. 

4) Add about 1-2 tablespoons of the unsweetened coconut shreds. Mix. 

5) Place as many peach slices as you like to the top of the casserole (as they will caramelize nicely while baking).  

6) Put in oven and bake until peaches are caramelized and/or the internal temperature of casserole is piping hot. 

ENJOY! 

  1. jambysbigadventure posted this