Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Macadamia and Coconut Crusted Sweet Potato Casserole

Only served at Thanksgiving in my childhood home, sweet potatoes were never a fave of mine-not even smothered with brown sugar and marshmallows. But since pumpkin is currently on my “can’t enjoy” list, I have a new-found delight in the beautifully orange tuber. I love them in pies, as French fries, in muffins, cheesecakes, and in this delicious casserole I made yesterday. This is a perfect pairing for Thanksgiving turkey, plump smoked ham baked with pineapple, or a juicy pork roast stuffed with cranberries and figs. Or you can eat it all by itself, as I did yesterday for lunch!

2 large, cooked sweet potatoes or yams (2 ½-3 cups roughly mashed-leave some nice chunks)
1 cup coconut milk (light or regular)
2 tbls date sugar (or 3-4 chopped fresh dates or brown sugar)
1/2 tsp salt
1/4 tsp dried ginger or ½ tsp fresh grated ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1 tsp lemon juice
  • I peeled and thickly sliced the potatoes into rounds, placed in a shallow baking dish and baked at 350 until fork tender
  • Roughly mash potato slices, leaving chunks
  • In a smaller bowl, mix coconut milk with remaining filling ingredients
  • Stir into mashed potato mix
  • Spread into the bottom of a smaller casserole dish (mine was an 11x7) 
1/3 cup raw Macadamia nuts, chopped somewhat finely (pecans would be tasty too)
1/4 cup shredded, unsweetened coconut
1/3 cup date sugar (or brown sugar)
1/4 cup coconut flour (or other flour tolerated)
3 tbls Spectrum Organic Shortening, melted (or butter)
  • I find it easiest to process the hazelnuts in my mini food processor
  • Add all the other ingredients in and pulse until blended
  • Sprinkle the topping mix evenly on top of sweet potato mixture
  • Bake uncovered until golden brown, about 15 minutes
These are the gound hazelnuts

Variation: Try replacing coconut milk with pineapple juice for a more tropical flavor, omit lemon juice


  1. Wow, Stacie! I just saw your notification on Karina's GF blog list -- and you have some very special recipes here! I will be visiting a LOT!

    "The Naked Fork"

  2. Thanks for stopping by! You are my first official comment:)I look forward to hearing from you in the future. Have a happy Thanksgiving!

  3. Anonymous8/22/2011

    This recipe sounds great!!! I was wondering if hazelnuts can be replaced by macadamia nuts. (the title was macadamia & coconut crusted sweet potato casserole, but I didn't see macadamia nuts in the recipe) Thank you so much for sharing

  4. Thanks so much for pointing that error out. I edited the post to read "macadamia" rather than "hazelnut." However, I think hazelnuts would be very tasty in this! Have a great day!