I have got some very exciting news and it’s been something I have been waiting to share with you but had to wait until all the stars aligned.
And guess what? The time is NOW!
I am so excited to share with you the evolution of Be Whole. Be You. into:
The past three years as Be Whole. Be You. have been amazing. I have grown and learned so much. I have experienced the highest of highs and the lowest of lows–and with so many of you– and now it is time to begin the next chapter. A big part of who I was when Be Whole. Be You. started is not at all who I am now. Heck, if you read the bio, I only just now realized it still talks about clean eating and cutting out refined sugar. Yes, I have graduated and so it’s time to shift.
The official transition will not happen until next Sunday but I wanted to let you know in advance so you aren’t thrown off. Sunday will include a little taste of what lemons + zest is, a bit more on the name and what you can expect here. (Hint: essentially what is already here!) And really, don’t worry, if you happen to try to go to lemonsandzest.com next week, it will automatically redirect you to lemonsandzest.com. I am hoping the transition is smooth and we get things started on a really strong foot.
To kick it all off next week I will be hosting a small lemon themed Giveaway and an amazing lemon flavored recipe as well so stay tuned for all of the fun! Can’t wait to kick this all off with you all!
If you have any questions, please, please, please do not hesitate to reach out!
Be Whole. Be You. has to close things out with a big bang, right? This is the 2nd last post as BWBY so I am sharing my latest obsession with you. These stuffed sweet potatoes are your new dinner to the rescue when time is not on your side.
Here is what I need out of each and every recipe: quick, simple, and most importantly, DELICIOUS. And don’t you worry, these 15 Minute Lentil Sloppy Joe Stuffed Sweet Potatoes bring it all. It was one of those recipes that came out of the need for something really quick. Making a Sloppy Joe with meat adds several steps and an extra 7 minutes or so. I didn’t have time for that. I was trying to develop recipes on a time crunch. Baby naps, I work on recipes. How much time I have is always questionable.
I was able to whip these up, sit down and eat and relax for a few before the baby was up from his measly 28 minute nap. (Yes, to the minute.) Then I was able to warm up leftovers several days later still and had even more time on my hands.
Diced peppers add some extra veggies and a bit of crunch to these stuffed taters. Prepping the sweet potatoes before hand is key. I usually have several baked for the week so there is always one on hand. You could pop them in the microwave, but they never really taste the same. But, if you had to, that would still keep this recipe at about 15 minutes. Definitely a win.
If you are a fan of Sloppy Joe’s, these are a MUST. The flavor is spot on, but the lentils add a whole new element. I even topped mine with a touch of shredded cheese and I highly recommend that as well. And if you are in a time crunch for dinner, this will surely be the win! Great for Sunday meal prepping for sure as well!
- 2 15 oz. cans pre-cooked lentils rinsed
- 1 small onion diced small
- 1 bell pepper diced small (red or green are what I have used)
- 1 cup tomato sauce
- 1/2 c ketchup
- 2 T tomato paste
- 2 cloves garlic minced
- 1 1/2 T Worcestershire sauce
- 1 tsp maple or brown sugar optional
- 1 tsp apple cider vinegar
- 1 T olive oil
- Sea Salt and Pepper to taste
- 6 medium baked sweet potatoes
In a skillet, heat olive oil, cook garlic, onion, and pepper until onion becomes translucent. (about 2 minutes)
Add in all other ingredients except lentils and stir well to combine.
Add in lentils and turn heat to medium to low to simmer for about 5 minutes to allow to thicken, stirring several times. Add sea salt and pepper to taste.
Pour mixture over warm baked sweet potatoes and garnish as desired.