Today’s my Birthday.
Yipeeedooodaaaaaa!!!!
I’m the big 30.
It’s hard to believe 30 years have gone by.
I guess it’s true what they say, “Time Flies When You’re Havin’ Fun”…
And boy am I having fun.
Writing a book, cookin’, bakin’ and helping y’all feel good about Clean Food!
It’s been less than 2 years since I’ve been on disability from my job – 2 years since I was going from doctor to doctor and hospital to hospital each and every day….
It feels like it’s been 10 years… but it’s only been a year and a half.
So if that’s not enough inspiration for you – well than I don’t know what is.
I hope my story inspires you to never give up.
I hope my story keeps you smiling.
I hope I make you happy with my recipes each week.
And I truly hope each of you are feeling great.
But if your not – it’s okay because you will feel better soon. Sometimes soon feels like forever. Sometime soon feels like it will never come. But I’m here to tell you that ‘soon’ comes and soon happens and soon you will feel better.
Believe me.
I was ready to give up.
My boss didn’t believe me. My doctors thought I was crazy.
Mayo Clinic told me I was fine.
But I wasn’t.
I was really, really, really sick.
So I kept my head up high… and fought my way to find the answer.
And you can too.
In the meantime, take a few minutes each day for yourself – light a candle, listen to this and turn off the lights. Close your eyes and breathe. Remind yourself that you love yourself and you love your body and you are strong and you will fight whatever it is that you are fighting.
The idea is that, when you’re kind to yourself, you’re much better able to take life — with its ups and its downs — in stride.
Thank you all for your amazing support.
Here’s to many more years of yummy recipes, smiles and lots of love!
Now have a slice of my Birthday loaf and blow out a candle for me.
xox
Ingredients
- 2 cups gluten-free all purpose flour such as Bob's Red Mill
- 2 1/2 tsp. Simply Organic Cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. sea salt
- 1 3/4 cups stevia for baking such as Stevia in the Raw
- 3/4 cup oil
- 3 large eggs
- 2 tsp. almond extract
- 3 cups sweet potatoes cooked, peeled and grated (approximately 8 small sweet potatoes)
- 1 cup finely chopped pecans
- 2 Tbsp. coconut flakes
Instructions
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Preheat oven to 350 degrees F.
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Prepare a loaf pan with nonstick baking spray.
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In a large bowl, combine flour, cinnamon, baking soda, baking powder and sea salt.
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In a separate large bowl, beat stevia, oil, eggs and almond extract. Add sweet potato; mix well. Add dry ingredients, pecans and coconut flakes to wet ingredients; mix well.
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Transfer batter into prepared baking pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool for 10 minutes before serving.
Is there a substitution for the stevia? I have learned the hard way that stevia gives me terrible GI issues. Thank you !
Cindy, you can use sugar or xylitol instead of stevia! Enjoy!
Thanks for posting this recipe.
Love this!!! Do you have any recipe suggestions for an allergy free, alkaline based diet? Thanks!
Thanks Ashley; all my recipes are allergy-friendly without gluten and dairy. All recipes are alkaline friendly with lots of vegetables! Hope you enjoy them.
Oh no, I just started going through my emails and didn’t see this earlier!
Happy (super-belated) Birthday Amie!! 30 – just a young pup 🙂
I hope you had an amazing day!! Can’t wait to meet you in a couple of weeks. Oh, and yes, that bread looks AMAZING.
Awe; thanks so much Alisa!! SO excited to meet you too. Thank you for your comment. Have a fabulous weekend!
Happy, happy birthday, Amie! I went and read your post about your medical journey two years ago. I don’t know how you maintain such a positive attitude. Your blog helps and inspires me to be the best person I can be, in addition to continue fighting for my dreams and well being. Though I do not have near the intolerances you do, I do not like eating out because it makes me feel horrible. I eat very little salt and no canned foods, and in restaurants even when I very nicely ask for no salt, little oil, and the like, there comes my food coated in salt. I also deal with some auto-immune diseases and worry constantly about every ache and pain. Luckily I have found a few doctors who are quite helpful, though I know I will rely on Eastern medicine if and when the need strikes. I avoid steroids at all costs after having one five years ago and hating how it made me feel. Some days are tough, but your blog always makes me smile 🙂 Thank you for that!
This quick bread looks fab! I love that it is so full of sweet potatoes – one of my favorite ingredients.
Awe; thanks so much Laura! YOU are so kind. Sending you HUGE HUGS and KISSES! Life is all about ups and downs; I still have stomach pain from time to time but I just keep pushing on and I stay positive and follow a stress-free schedule! You just made my day. Muahhhhhhhhhhhhh xooxoxxo
A few days late… better late than never! HAPPY BIRTHDAY. I remember mine… realized I was fully an adult. Still have a kid’s heart! Enjoy every minute… for the health of families, e
Thank YOU Ellen! Sending you hugs. xooxoxx
happy birthday, amie! i hope all your birthday wishes come true.
just wondering, when you say cook then grate the sweet potatoes, do you just par boil them? when i bake or boil sweet potatoes, they become too mushy to grate. would mashed work with this recipe, too, or only grated? thanks!
Thank you Celeste; yes you can surely mash the sweet potatoes for this too! I cooked them in water on the stove top and then grated them! Hope you like it Enjoy and have a great day!!
Hi Amie! I just found your website. What a breathe of fresh air! My 11 year old daughter was diagnosed with celiac disease about a year and a half ago. Pre-processed and boxed gluten-free food is so bland. We eat a lot of meat, potatoes and veggies. I can’t wait to try your recipes. Thanks so much!
Awe; thanks Lori. So nice to hear from you; have a great week and enjoy! xox
Happy Birthday!!!! Hope you had a great one.
Thanks so much!!!
Happy belated Amie!! Hope it was a great one – Love the recipe today!
Oh Amie, you’re just a wee babe! I remember 30-30 was good! I was pregnant with my daughter. Time does fly! I’m sorry I missed the actual day but happy, happy birthday, friend! Thanks for your inspiration and your information and your fabulously delicious recipes!
xoxo Lisa
Awe; thanks so much Lisa! xooxxo Have a great week.
I only recently found your blog but you are an inspiration. I can relate to everything you said and what you have been through. Now we look forward and throw the pain from the past off and wear the new happier healthier outfit which is so much more becoming. Happy 30th!
xxx
Awe thanks Alice; so great to hear from you! You are so kind. Have a great week and thank you so much! xoxoo
Happy birthday dear! You have so much to celebrate, and I am so very happy that you have found your healthy place!
You are an inspiration!
Much love! <3
Thank you Mary Fran; great to hear from you darling! xox
Happy happy birthday. You really are an inspiration. Enjoy your day!!!!
Awe thanks Meredith; have a great night! You are so kind. xox
Happy, happy Amie!
Your words of encouragement made me cry.
Thank you for putting a positive light on this struggle to rediscover health.
I’ve been out of balance for 3 years now and still bouncing from dr to dr.
But I will hold your positivity in my heart and continue striving.
Hope you enjoyed your day, mine is thursday.
PS a weight or volume on those sweet potatoes would really help, thanx!
Thanks Barb; great to hear from you! Hope you enjoy this recipe. For the sweet potatoes, my large potatoes were 3 to 4.25″ in diameter/ 8-12oz. Hope that helps; have a great night!
Happy birthday! That recipe looks great. Pinning it for an upcoming baking project. Thanks!
Happy Birthday!!! I hope it’s been a great day and that you have a wonderful next year!
Love the recipe but one question; I have an almond allergy what would you use instead of the almond extract?
Thank you Alicyn; you can use vanilla extract! Enjoy darling!
Happy Happy Happiest!
This bread does look yummy…
And…can you please quantify the amount of sweet potatoes. “8 large” is possibly a typo, and possibly ambiguous, and…not helpful
This is a recipe writing pet peeve of mine, where there are major assumptions about what size/form/variety/labeling things may be/have from one place to another, and one’s experiences or expectations.
Perhaps a weight of the total of cooked/shredded potatoes, or a volume in cups…something more specific would make me feel a great deal more confident of the ratio of veg to dry/eggs. Seems like a lot for one loaf…?!
Thanks for clarifying, and sharing.
Thanks Marcia. For the sweet potatoes, my large potatoes were 3 to 4.25″ in diameter/ 8-12oz. Enjoy!
Happy happy happy birthday lovely one! My thirtieth decade has been my most amazing decade Amie. I know it will be yours too. Look at you already! You rock and so does this Sweet Potato Loaf. Oh my! xoxoxoxo
what if i only have concretated stevia?
how can i make that work in this recipe?
also – do you have your own recipe for gluten-free mix? i hate using pre-made mixes…
I’m not sure what that type of stevia is. I use the NuNaturals brand of stevia powder and liquid- it’s the only brand that I like the flavor of as all the others are too bitter for me. I don’t have a gluten-free mix but there are a few great brands that I enjoy using such as Bob’s Red Mill, Jules Gluten Free, King Arthur Flour and Cup for Cup. Those are great mixes!