I always feel like Memorial Day Weekend is the start of grilling season, and let me tell you this recipe set the standards pretty darn high! Although you are making a homemade BBQ sauce, don't go running. The sauce is extremely easy and simple, using very little ingredients and NO added sugars. I have tried many over-the-counter paleo BBQ sauces and many homemade sauces before, and this sauce is unlike all of them. It seriously turned out so delicious and totally worth quickly blending up! Make sure you plan ahead for this one and let the chicken marinate in the sauce for at least 30 minutes before grilling - the longer the better, so if you can let it marinate overnight I suggest doing that. I doubled the marinade ingredients and used about 5lbs of boneless chicken thighs to get me a little more meals. I also paired with my roasted sweet potatoes and quickly roasted some broccoli when that was done to complete the meal. A little more prep time when you choose to roast so many vegetables, but I had more time this weekend so I went for it. However, baking a sweet potato or throwing them in the Instant Pot while you're grilling can save some time. Anyways, this grilled Hawaiian BBQ chicken seriously came out amazing and I will most definitely be making it all summer long. Let me know what you think if you try it out! 

​Grilled Hawaiian BBQ Chicken
Ingredients:

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)

For the marinade:

• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika
• For serving and topping:
• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Directions:

1. Soak dates in warm water as noted to soften. 
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

Original recipe found here


My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

Don't let the long list of ingredients sway you away from making this one! All you need is your pork shoulder, olive oil, beef stock, and a bunch of spices that you probably already have in your pantry. However, you can also purchase a jerk spice blend, like this Primal Palate Organic Spices Jerk Seasoning, and use 1/4 cup of that instead. See, not too many ingredients whatsoever! There are also instructions below for preparing this in the Instant Pot, slow cooker, or dutch oven, so plenty of options to accommodate everyone. Personally, I prepared this recipe as-is below in the Instant Pot and thought it came out full of flavor and absolutely amazing! If you are someone who enjoys preparing bulk protein quickly and with little ingredients, then definitely save this one. Not only was this super easy and simple to prepare, it also turned out tasting so delicious! I paired this with some roasted brussels and Instant Pot sweet potatoes, and truly enjoyed eating this meal all week long. 

Jamaican Jerk Pork Roast
Ingredients:

• 4 lb pork shoulder
• 2 tsp. cayenne pepper
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. course black pepper
• 2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger root
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 Tbsp olive oil
• 1/2 cup beef stock or broth

Directions:
For the Instant Pot:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Set your Instant Pot to Saute and brown the meat on all sides.
4. Add the beef broth.
5. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
6. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot.
4. Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
5. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
6. Shred and serve.

For the dutch oven:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
4. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
5. Cover and simmer on the stove top on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
6. Shred and serve.

Original recipe found here

A quick, one-pan, and simple recipe that doesn't involve the Instant Pot! I need to remember to keep throwing in some non-Instant Pot recipes for those who don't have one. Plus, as much as I do love the Instant Pot for meal prep, it is refreshing to just throw a bunch of chicken thighs on a sheet pan, cover in some homemade garlic dijon sauce, and be done! That's legit all this recipe is. I do recommend using chicken thighs for this one because it turned out tasting really good, but if you try this with chicken breasts please let me know how it turns out! When at the grocery store picking up Dijon Mustard, just check the ingredient label and make sure you don't see any added sugars or weird ingredients you don't recognize. It's pretty easy to find a dijon mustard that is paleo friendly at any food store. Those two notes are all I really have for this one. This meal turned out delicious and was quick 

Skillet Garlic Dijon Chicken
Ingredients:

• 3 lb boneless, skinless chicken thighs 
• Salt
• 1 large yellow onion, cut into large pieces

For Garlic Dijon Sauce

• 1/3 cup extra virgin olive oil
• 2 Tbsp quality Dijon Mustard
• 4 tsp quality honey
• 6 garlic cloves, minced
• 2 tsp ground coriander
• 1 1/2 tsp sweet paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• pinch salt

Directions:

1. Preheat oven to 425 degrees F.
2. Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
3. Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
4. Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
5. Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
6. Remove from heat and garnish with fresh parsley. 

Original recipe found here

Another video of one of my go-to Instant Pot recipes! When I first started meal prepping paleo recipes over six years ago, my biggest problem was how do I eliminate all these delicious sauces!? BBQ, honey mustard, ketchup... do I really need to purchase an expensive paleo sauce every time I want a healthier version of these? Eventually I found that this was not the case whatsoever, but instead I could make my own versions pretty easily. However, I have tried my fair share at making my own BBQ sauces, and most involve a blender and a lot of ingredients. After discovering this recipe below though, I have never attempted making a different one. This BBQ chicken recipe is SO simple and I always have these ingredients stocked just in case I need to whip up something quick for meal prep. When purchasing apple butter, balsamic vinegar, and blackstrap molasses, check the ingredients listed on the label! There should NOT be any added sugars or coloring whatsoever. Take the time to look at the different brands and labels on the shelf. Trust me, there is always one or two that are far more superior then the rest 😊. If you checked out the video by now you should already know that prepping and making this BBQ Pulled Chicken is easy peasy. I have also experimented with pouring the sauce in at the beginning (instead of water) and letting the chicken cook in the sauce. This is a perfectly fine option to do as well, but I do think pouring it over at the end provides more flavor. You also may have noticed that I used over 5lbs of chicken in the video, which typically means I'll increase the sauce ingredients some as well - just depends on how saucey you like it. Let me know if you give this one a try and how you like it!

​Homemade BBQ Pulled Chicken
Ingredients:

• 3 pounds boneless, skinless chicken thighs (I used chicken breasts)
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ cup water
• ½ cup apple butter, with no sweetener added (check ingredient label! I found this Tap 'n Apple at the generic local grocery store)
• ½ cup balsamic vinegar
• 2 tablespoons blackstrap molasses
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 2 teaspoons sea salt

Directions:

1. Add the chicken, salt, granulated garlic, and water in the Instant Pot®.
2. Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 25 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
3. Pour out as much water/broth as you can. Reserve the broth for future soup making, if desired.
4. Whisk the apple butter, balsamic, molasses, garlic, ginger, and salt together. Pour over cooked chicken with remaining juice.
5. Press the SAUTÉ button on the Instant Pot®. Let the chicken and sauce simmer to evaporate some of the juices. Once some of the liquid has evaporated, CANCEL the sauté function. Shred the chicken, if desired, before serving.

Original recipe found here

​Another video for your viewing pleasure! Figured it was time to share how I have been making bulk sweet potatoes for meal prep literally every week these days. The best part is that it is super FAST and super EASY to do, which is why this one has been my go-to. The video really says it all, so I'll just add my notes and commentary. I typically buy larger sweet potatoes and stuff my Instant Pot to the max, so I always cook on manual for 30 minutes. However, like I noted below, if your sweet potatoes are smaller in size then 25 minutes should be plenty enough. The skins on the sweet potatoes naturally break open when cooked through, and once cooled I'll either put them into meals or store in one big container to have with dinners for the week. If you are someone who needs to mix up how they eat sweet potatoes then don't go anywhere yet! This is just like a plain chicken bulk prep where once you have it made you can dress it up as you want throughout the week. You can make this cooked sweet potato into a mash by adding some spices, cooking fat, and coconut or almond milk. If you want to step the mash game up even more you can steam some cauliflower, butternut squash, carrots, or pumpkin and blend that into the mash as well. I've added cooked sweet potato to smoothies and gluten-free oatmeal, made sweet potato pancakes, mashed them with bananas to make a fun snack, and my favorite is making a sweet potato bowl -- add an egg or two on top, some nuts, seeds, dried fruit, coconut shavings, spinach, chicken or other protein... the possibilities are really endless! Although these aren't true baked sweet potatoes, I do think they come pretty close to the real thing. Plus, you don't have to spend and hour or two waiting and checking on them in the oven until they are done. With no prep involved, just pop these in your Instant Pot first thing in the morning or when you get home, and continue on with your life. 

Super Fast Instant Pot Baked Sweet Potatoes
Ingredients:

• 2-4 pounds of sweet potatoes
• 1 cup of water

Directions:

1. Pour 1 cup of water into your Instant Pot.
2. Place your steamer basket over the water in your Instant Pot. 
3. Add as many sweet potatoes as you want cooked (or in my case, that can fit into your Instant Pot). 
4. Cook on manual, high pressure, for 25-30 minutes*.
5. Immediately quick release the pressure as soon as the cooking cycle has completed.
6. Remove sweet potatoes from your Instant Pot with tongs and let cool down. The skins should naturally break open and the sweet potatoes should be clearly soft throughout. 

Notes:
*If your sweet potatoes are larger in diameter cook for at least 30 minutes. If they are smaller in diameter then 25 minutes should be plenty enough!

Another amazing chili recipe that does not have an overwhelming taste of tomatoes! This one turned out really tasty and the roasted sweet potatoes were the perfect pair. The spices were slightly different then your average chili recipe too and I really enjoyed the twist! I recommend preparing all the veggies the night before if you want to make your meal prep day even easier. That way you can wake up, throw everything in the slow cooker, and get on with your day. My preferred way to chop the peppers, onions, and carrots was to throw them in a food processor and pulse a few times. That is just way less time consuming and you can get those veggies down to rice size if you prefer. I ended up doubling everything below, so I threw everything in my Instant Pot since it's bigger then my crockpot. Plus, I utilized the 'saute' function to brown the turkey, which meant one less pan to clean. Since I doubled everything, I increased the cooking time to 8 hours in the slow cooker just to be safe. If you are looking for a super simple and delicious meal to make then I definitely recommend giving this one a try! 

Paleo Turkey Chili 
Ingredients:

• 2 lbs ground turkey
• 2 tablespoons olive oil
• 1 cup onion, minced
• 1 tablespoon garlic, minced
• 1 cup peppers, chopped in small pieces
• 1 cup carrots, chopped in small pieces
• 40 oz canned crushed tomatoes
• 1 tablespoons paprika
• 1/4 teaspoon red pepper flakes (omit for less spicy)
• 1 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon turmeric

Directions:

1. Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes
2. While turkey is browning, chop all vegetables + prepare spices. 
3. Add browned turkey + all ingredients to the crockpot.
4. Stir all of the ingredients together in the crockpot until thoroughly mixed
5. Cook on low for 6 hours. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

​About this recipe though... I wrote in parenthesis below, but I will typically increase the chicken amount to anywhere between 6-7 lbs since I am meal prepping for 3 people, and I love having extra for dinner when needed. If you don't need that much chicken though, just use the suggested 2.5-3 lbs as the recipe calls for below. No need to adjust anything else, although sometimes since I have so much chicken I'll increase the oil and spices some. This is a low fat and carb chicken recipe, so it definitely needs to be paired with a carb and vegetable of your choice, which you can then load with more fat according to your goals. I typically bake sweet potatoes to go with this buffalo chicken, and will roast some broccoli with extra virgin olive oil (EVOO) and salt to complete the meal. If you need even more fat, I suggest increasing the coconut oil in the buffalo chicken, throwing some ghee or nut butter on your sweet potato, definitely using EVOO (or bacon fat 🥓) to saute or roast your vegetable of choice in, or top everything with a fried egg or two. The options are endless! This meal is typically what I eat before I head to the gym, so it's higher protein and carb, and low fat. If all this macro talk is going over your head though, don't pay any attention to it. The point of this post is to show how incredibly easy bulk making something delicious for your lunches all week is. That knocks out one meal on track everyday! If you are looking for more specific guidance then check out the nutrition coaching tab and send me a message!

Instant Pot Buffalo Chicken with Sweet Potatoes
Ingredients:

• 2.5 - 3 pounds boneless skinless chicken breasts (I use closer to 6 lbs)
• 1 bottle hot sauce (I used PaleoChef Wing Sauce, or you can simply use Frank's RedHot Original as well!)
• 2 tablespoons coconut oil
• 2 teaspoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon ground cayenne
• 6 sweet potatoes (or however many you need)
• 1 tablespoon arrowroot starch, mixed with 1 tablespoon water to create a slurry*
• Chopped green onions, for serving

Directions:

1. Place the chicken in the bottom of the Instant Pot.
2. Place coconut oil in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth.
3. Mix the the hot sauce, salt, garlic powder, and cayenne in with the coconut oil.
4. Pour the sauce over the chicken. Cover the Instant Pot, place the vent to “sealing” position, and set it on manual for 25 minutes.
5. While the chicken is cooking you can bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. (I always buy large ones, so they can take me anywhere between an hour to an hour and a half to bake.)
6. When the chicken is finished cooking, you can either use the natural or quick stream release method. Shred the chicken inside the pot (it easily shreds when I press down on the chicken with my wooden spatula).
7. Once the chicken is shredded and while the sweet potatoes are baking, mix the arrowroot starch and 1 tablespoon water together to create a slurry.* Add it to the liquid in the Instant Pot, and mix around to combine. Put the Instant Pot on "Saute" mode and continue to mix the chicken around every so often until sauce thickens and reduces.
8. Split open the sweet potatoes, then top with the Buffalo chicken, and green onions. Enjoy!

Notes:
*You don't absolutely need the arrowroot starch - it just helps thicken the sauce some. If you do not use it, you can still put the cooked chicken on "Saute" mode in your Instant Pot to thicken the sauce. It usually takes me around 10 minutes when I don't use the arrowroot starch.

Original recipe found here

Talk about super delicious and super easy! Well, there was a lot of cutting of vegetables, but other then that this meal was simple to throw together. I ended up doubling this entire recipe, so I actually had to bake the chicken separate from the veggies. I think baking everything together though would have only given this meal more flavor, so let me know if you make this one as the recipe says below! As for the vegetables, I subbed out the white potatoes for Brussels just to add some more greens into the mix, and it seriously came out AMAZING. If you have a hard time finding ways to eat vegetables, and actually enjoying them, then definitely give this one a try. I could eat these roasted harvest vegetables all day. 

​Sheet Pan Chicken and Roasted Harvest Vegetables
Ingredients:

• 8-9 bone-in, skin-on chicken thighs (I used boneless)

Marinade Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried red pepper flakes
• sea salt and pepper

Vegetables

• baby potatoes
• sweet potatoes
• shallots
• zucchini
• 1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
• fresh or dried thyme and rosemary
• sea salt and pepper
• 4 slices thick-cut bacon

Directions:

1. Preheat oven to 425°F.
2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
3. Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
4. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
6. Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
7. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
8. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
9. Garnish with fresh herbs and serve.

Original recipe found here

It's Thanksgiving week, which means yes, I still meal prep, and yes, I like to make Thanksgiving types of food for the whole week. ​This year is especially busy though, so I pulled some recipes I've already posted to make this meal. I actually haven't made the Crockpot Chicken with Butternut Squash, Pears, and Cranberries​ since January of 2016 (one of my first blog posts), and this time I actually made the Rosemary Mashed Root Vegetables as the recipe calls for. When I made that mash last time I used butternut squash, tri-colored carrots, and more sweet potatoes, so using less sweet potato and adding white potatoes and regular carrots instead turned out for a completely different taste, but still tasty! I did have higher expectations for this meal, if I am being honest, but I still enjoyed having something different this week. I recommend cutting the chicken breasts in half and rubbing the seasoning on them before placing in the crockpot, just to make sure the chicken is more flavored. Also, for the Rosemary Mashed Root Vegetables I recommend using a canned coconut milk since it packs way more flavor then the boxed coconut milks, which I accidentally used. I also think adding a tablespoon or two of ghee would really hit the spot as well, but that's just my opinion! I know, I know, I am probably not selling anyone on these recipes, but they were still tasty and easy to whip together! Let me know if you give either a try.
​
Crockpot Chicken with Butternut Squash, Pears, and Cranberries
Ingredients:

• 1 butternut squash (1.5 lbs.), cubed
• 2 sweet onion, sliced
• 2 bosc pear, sliced
• 2 cup raw cranberries
• 3 lbs boneless, skinless chicken breasts (cut into halves or quarters)
• 1 cup veggie or chicken broth
• 3 bay leaves
• 2 tsp Sea salt
• 2 tsp pepper
• 1 Tbsp garlic powder
• 1 Tbsp cinnamon

Instructions:

1. Layer squash cubes at the bottom of the crockpot.
2. Put half of the onions, pears, and cranberries on top.
3. Add 1 bay leaf and some spices.
4. Arrange a layer of chicken on top of the spices.
5. Add another layer of spices and the second bay leaf on top of the chicken.
6. Add the remaining onion, pear, and cranberries.
7. Pour the broth over the mixture.
8. Cook on low for 6-8 hours.

Original recipe found here

Rosemary Mashed Root Vegetables
Ingredients:

• 2 sweet potato, peeled and chopped
• 4 white potatoes, unpeeled and chopped
• 16 baby carrots or 2 medium carrot, peeled and chopped
• 2/3 cup unsweetened dairy-free milk beverage (Coconut milk or Almond milk)
• 2 teaspoon fresh rosemary, chopped finely
• 2 teaspoon dried chives
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper

Directions:

1. Place the sweet potatoes, white potatoes, and carrots in a pot, and cover with water.
2. Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
3. Remove the pot from the heat and drain the vegetables.
4. Place the vegetables into a medium bowl, and add the milk beverage, rosemary, chives, salt (to taste), and pepper. Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine. (I used a food processor to make mash smooth.)

Original recipe found here