Review of Sweetpotato Awesome Slices

This is my first product review on the blog. I figured it’d be easier for my readers to find great Paleo products I love if I keep them all in one place! Just click the Paleo products tab, or search Paleo products in the search box on here and you’re good to go!

Alright, let’s get to it!  My first review is for a product that is exactly what the name says…AWESOME!!  Sweetpotato Awesome are freeze dried, organic, thick sliced, sweet potatoes.  A direct quote from their site about their slices:

Using a patent pending process to prepare the sweetpotatoes for the freeze drying, our slices not only have a unique texture and high retention of nutrients but a long shelf life as well due to it’s extremely low moisture content.  We sell SLICES, not chips. Our slices are cut at a thickness that allows them to be used like a cracker or in the case of Flat Out Awesome, a piece of toast or flat bread. The thickness of the cut, the nature of the sweetpotato as a root vegetable and the freeze dry process yield a product sturdy enough to dip and scoop a variety of foods to go along with the Awesome. Enjoy!

I wasn’t sure what to expect with a freeze dried sweet potato, but man they are delicious! I love everything about them.  The texture is perfect too.  They’re crunchy, but not at all brick-like. Think cracker-ish.  They crunch then sort of almost melt after a few chews.  I have an addiction to chips, no joke I could down a whole bag in one sitting.  These have the benefit of being crunchy and salty like a chip BUT they are very satisfying and filling unlike chips.  Which means I can eat only a few and be totally content without the guilt and bloating.

I received four flavors to try: Dilliciously Awesome which is Dill and Garlic, Chias Awesome is Cinnamon and Chia Seed, Bits of Flat Out Awesome is Sea Salt but in smaller pieces, and Hot N’ Awesome is Dill, Garlic, and Chipotle.

My personal favorite is the Dill and Garlic!  A close second would be the Dill, Garlic and Chipotle.  

We like to travel fairly often and these will make the perfect travel companion for me.  The packaging is thick and unless someone sits on them they probably won’t get smashed.  I can’t wait to make some guacamole and scoop these slices of Awesome into it!

They are having a sale through the end of the year for 17% off too!  So go to their site and order some bags of Awesome with the code awesome17 at checkout.


Dehydrator Blueberry-Coconut Flatbread 


I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture.  Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes.  I stumbled across one for tomato flax crackers and gave it a go.   Wouldn’t you know they came out perfect!

So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel.  I seem to have struck gold with it because those came out perfect too!

I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one.  At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl.  I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.


This was the original recipe that failed but was salvaged!

Guys…this is real life.  Not every recipe comes out perfect the first time; in fact most don’t.  BUT!  Just like real life, we live and we learn!


Thankfully that failure led to this recipe!  I hope you enjoy it.  As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!


Dehydrator Blueberry-Coconut Flatbread

  • Servings: 8-10
  • Difficulty: easy
  • Print


A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!


  • 1/3 cup chia seeds
  • 2/3 cup coconut water or filtered water
  • 2 cups frozen wild blueberries (Costco has the best price!)
  • 1 cup shredded unsweetened coconut
  • 3 Tbsp lemon juice
  • 3 Tbsp 100% cranberry juice (can sub for more water)
  • 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)


  1. In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix.  Set aside to allow it to gel.
  2. In a blender or food processor add all remaining ingredients.  Blend until smooth.
  3. Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
  4. Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
  5. Spread the mixture onto the sheets to about 1/4″ thickness.
  6. Set the temp to 115° and dehydrate for about 12 hours.  Some pieces may need to be flipped and dehydrated a little longer.  You don’t want them to be wet in any spots.  Dry longer for a more cracker-like consistency.


Chocolate Raspberry Banana Protein Bread

I don’t care what people say about Monday’s, after today I love Monday’s.  I had such an amazing day filled with HOPE.

This recipe can easily be made into muffins too! It’s makes a dozen and they are perfect for snacks, breakfast or added to a kids lunchbox. Give them a heavy smear of butter or ghee and devour!

Alright, so this bread…this bread! It is incredible!! My family ate the whole thing in no time flat.  I will be making it on repeat.

Swaps and Tips

  • Not a raspberry fan? Sub in dried fruit or fresh or frozen blueberries!
  • If you don’t like coconut oil and you tolerate dairy, you can use melted butter or ghee.
  • Baking time varies so much from one oven to the next so check it every 5 minutes once its baked for an hour.
  • We toasted a few pieces under the broiler and it was amazing!  My girls slathered theirs with butter and let it melt right in.

Chocolate Raspberry Banana Protein Bread

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 3 medium bananas, very ripe
  • 4 large eggs
  • 4 Tb raw honey (maple syrup will work too!)
  • 1/4 cup coconut oil, melted
  • 1/2cup + 1Tb cup coconut flour
  • 3 scoops chocolate protein powder (I use chocolate Orgain Organic Protein)
  • 1/4 cup + 1Tb cocoa powder
  • 3 Tb tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup Enjoy Life mini chocolate chips (feel free to use any size)
  • 1/2 cup rough chopped fresh or frozen raspberries


  1. Preheat oven to 350* and line a loaf pan with parchment paper.
  2. In a large bowl beat with a hand mixer the bananas and eggs until they start to get creamy and slightly thickened, about 2 minutes on high.
  3. Add in the honey and coconut milk and beat until incorporated.
  4. Sift in the remaining ingredients except the chocolate and raspberries.  Stir just until combined.
  5. Fold in the raspberries and chocolate chips.
  6. Scoop batter into the loaf pan and gently smooth out.
  7. Bake for 1 hour-1 hour and 15 minutes, until toothpick inserted in center comes out clean.
  8. Allow to cool for at least 15 minutes before cutting.  Good luck with this though, my husband cut into it hot out of the oven and burned his tongue.

***This can also be made in a blender by adding eggs and bananas and blending till frothy then add remaining ingredients and blend till smooth.

***For muffins: the recipe makes 12 normal size muffins. Bake for 27 minutes or until toothpick comes out clean.

Quick and delicious protein rich breakfast!

Paleo Mocha Muffins


Back in the day I had an obsession with this one muffin recipe called Vanilla Crunch Muffins.  They were made with whole wheat flour, white sugar, greek yogurt, and white chocolate chips.  You know, all the things I can no longer eat.  (Ok so I admit, I eat a tiny bit of sugar here and there but nothing like I used to!) But the rest, BIG NO-NO for me.  Well, I also got my best friend addicted those muffins.  A few days ago she text me asking how to convert the recipe to make it gluten free.  It had been so long since I’d made them that I forgot they had dairy!

Whew.  This was going to be a real struggle!  I set out to recreate the muffins, only I ended up with an entirely different recipe!  How in the heck did that happen?!  I blame the coffee.  And chocolate.  And the fact that vanilla pods are dang expensive!  I’m super frugal!  We have a strict grocery budget and $2 for some vanilla seeds just isn’t going to cut it for me.  I’d rather use the money to buy a bottle of Kombucha!  Things I always have on hand: enjoy life mini chips, organic coffee and coconut sugar!  Yes, I’m aware that a Mocha typically means it has milk of some sort, but you just don’t need it in this recipe.

These perfect little plump muffins whip up so quickly! You can have them on the table in less than 30 minutes.  AND I’ve got an idea in the works to make another variation of these so stay tuned!

Paleo Mocha Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

*Quick tip: With any type of baking it is always best to weigh your flours.  With gluten-free baking it can literally be the difference between “THESE ARE AMAZING!” or “PINTEREST FAIL!” I have the weight listed first, but also an estimate to the measurement in cups.  Almond flours vary in texture so much that it can have a big impact on your baked goods.  Do yourself a favor and invest in a scale if you really want delicious gluten-free baked goods.  


  • 5 large free-range eggs
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup spectrum shortening or butter or ghee (if you tolerate dairy go for softened butter!)
  • 2 Tb finely ground coffee
  • 1 Tb vanilla extract
  • 200 grams almond flour (2 cups)
  • 65 grams arrowroot starch (1/2 cup)
  • 1 tsp (aluminum free and gluten-free) baking powder
  • 1/2 cup enjoy life mini chocolate chips plus extra for sprinkling on top


  1. Preheat the oven to 350° and line a muffin tin with 12 muffin liners.
  2. In a blender, place the eggs, coconut sugar, applesauce, shortening, coffee powder, and vanilla.  Blend on high for one minute or until smooth.
  3. In a large mixing bowl, whisk together the almond flour, arrowroot starch, baking powder and chocolate chips.
  4. Pour the egg mixture into the mixing bowl and stir together until just combined.
  5. Scoop into the muffin liners until about 3/4 full.  It should be just enough for 12 muffins.
  6. Bake for 18 minutes until turning golden around the edges and a toothpick comes out mostly clean. Set on a cooling rack.