Happy Easter Monday everyone! Did you have an amazing long weekend? What did you do? Did it involve a yummy Easter dinner? I hope so!
I for one had a great weekend. And you want to know why it was so great? There was no studying involved! Nope I did not open a book once. It was glorious. Do you when the last time that happened was? Seven months ago. I forgot how much time there is in a day when you don’t have to spend every second of it studying. I got to bake, cook, go to spin class, work on the blog, spend time with Erik, and most importantly, watch the Final Four! Those of you that know me know that I love college basketball. March Madness is pretty much the happiest time of the year for me because of all the amazing basketball that is on TV. Unfortunately, this year March Madness coincided with the month before my Royal College Exams so I barely watched any of it. Cue the tears. So needless to say I was pretty excited to get to see the games on Saturday.
Now I am a pretty big Duke hater so you can imagine that I wasn’t too impressed by the outcome of the first game. Plus it’s always more enjoyable when the games are a little closer in score. BUT, the second game was amazing. My sister is a pretty big Badger’s fan so by default I was cheering for them. Plus it’s always nice to see the number one seeded team fall to an underdog. Although it always breaks my heart when I see how upset the losing team is. They work so hard all year and have an amazing season with no losses and then it’s all over in one game. Pretty much the definition of bitter sweet.
Will everyone be watching the final tonight? Who are you cheering for? (I hope it’s not Duke).
Now this is another recipe that has been sitting in the closet collecting dust while I was busy studying. I posted a preview of the recipe on my Instagram account weeks ago and I have had a few people asking me for the recipe. So, finally, here it is!
I don’t know about you, but I firmly believe that olives make everything taste better. And sweet potatoes for that matter. So it naturally made sense for me to put these two things together in one recipe. And the results are pretty amazing if you ask me. So good in fact that I have made this recipe at least twice more since I originally cooked it. Plus it is made in the slow cooker, which always guarantees extremely tender meat, with hardly any effort.
This recipe is also appropriate for the low FODMAP diet for those of you that are following it. I know it can be hard to find dishes to eat so I hope you like this one! And if you are on the SCD diet you could make this compatible by switching out the sweet potato for your favourite type of squash. There are just so many options.
Slow Cooker Sweet Potato and Black Olive Beef Roast
(Low FODMAP, Paleo, Gluten Free)
- 1 grass-fed cross rib beef roast
- 3/4 cup bone broth
- 1/4 crup dry white wine
- 1 can organic black olives plus the juice
- 2 tbsp chopped chives or you can sub one small onion, diced if not on the Low FODMAP diet
- 1 tbsp organic dried rosemary
- 1 tbsp organic dried basil
- 1 tbsp organic dried oregano
- 1/2 tsp sea salt
- 2 cinnamon sticks
- 2 red bell peppers, diced
- 1 small sweet potato, peeled and diced approximately 3 cups worth of chopped potato
Turn your slow cooker onto high heat
Add the ingredients to the slow cooker
Cook for 6-7 hours stirring occasionally
Turn your slow cooker onto the "keep warm" setting, break the meat apart (still in the slow cooker), and let sit for another 1-2 hours - this allows the meat to absorb even more liquid and become super tender
Serve and enjoy!