Sweet potatoes and sweet grace...

I pray your day is full of blessings...the sweetest treats for your soul! I have been on a six month journey of working through food triggers and different areas that affect my eczema. I was recently able to bring sweet potatoes back into my diet. Blessings. I can’t tell you how many times over the past six months I have wanted to say ‘This is dumb; I quit’ but I have stuck with it. And honestly, it’s been at this six month mark that I’ve been able to understand my body a little bit more and it’s responses to certain foods. Simply learning to listen to what it’s drawn to versus what it doesn’t want. It’s definitely been a wrestling of sorts. If I can offer you any advice, it would be to show yourself grace and stick to your journey.

Favorite gift from podcast listening this week: In an interview, Dr. Demartini shared that at the end of each day, it’s beneficial for us to reframe any obstacles from our day as being ‘on the way’, not ‘in the way’. I love that!!

This isn’t really a recipe as much as encouragement to bless yourself with some sweet potato chips and yummy chimichurri dipping sauce. For the chimichurri sauce, I used Cassy Joy Garcia’s recipe from her website Fed and Fit. On the sweet potato chips, just preheat oven to 425 degrees. Thinly slice a sweet potato. Toss the slices in a tablespoon of melted coconut oil. Spread onto a parchment lined sheet pan. Sprinkle with course sea salt. Bake 15-20 minutes depending on how thin your slices are. Remove from the oven when the edges begin to brown. Enjoy!