One of my favorite nutritionists is Dee McCaffrey. She is a local person, if you live in the Phoenix area. She often speaks at Sprouts stores, so if you have one near you, check out their calendar of events and chances are you’d have a chance to meet her. Anyway, she has two great books out with recipes in them that are healthy and yummy! This is one of my favorites. It is different but in a very pleasant way, and tastes wonderful. There are so many different flavors and they blend together so well. Try it sometime! It’s easy to make, too!

Southwestern Sweet Potato Wraps

Makes: 6 burritos


1/2 tablespoon unrefined coconut oil

1/2 onion, chopped

2 cloves garlic, minced

2 cans (15 ounce) red kidney beans (preferably organic), drained and rinsed

1 cup water

1  1/2 tablespoon chili powder

1 teaspoon ground cumin

2 teaspoons yellow mustard

1 pinch cayenne pepper, or to taste

1  1/2 tablespoons reduced sodium soy sauce or reduced-sodium wheat-free tamari sauce

1  1/2 pounds sweet potatoes, baked and then peeled and mashed

6 (10-inch) whole-wheat tortillas or whole spelt tortillas, warmed

4 ounces cheddar cheese (preferably organic), shredded, about 1 cup


Preheat oven to 350F. Place whole sweet potatoes on a baking sheet and bake in the oven for 30 minutes or until soft through the center. Remove from oven but leave the oven on for warming the burritos.

Allow sweet potatoes to cool, then cut open and scrape out all of the inside part of the potatoes and place them in a bowl. Mash the potatoes with a potato masher. They can still be slightly lumpy. Set aside.

Heat coconut oil in a skillet over medium heat. Add onion and garlic and saute until soft. Stir in the beans, and mash them with a masher. Gradually stir in the water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper, and soy sauce or tamari sauce.

Warm tortillas by placing them in a dry skillet over medium heat. When the tortilla is warm to the touch, remove from the skillet and lay the tortilla on a flat surface, such as a cutting board or a plate. Add equal amounts of the bean mixture and the mashed sweet potatoes down the center of each tortilla. Top with cheese. Roll up the tortilla burrito style, and place burrito on a baking sheet. Repeat with the remaining tortillas. Bake the burritos for 10 to 12 minutes in the preheated oven, just enough to lightly brown the tops of the tortillas. Serve immediately.

Recipe reprinted with permission from  Plan-D: The Amazing Anti-Diet That Will Change Your Life Forever by Dee McCaffrey, CDC. © 2009 Center for Processed-Free Living,

A friend of mine was doing research for a legal matter-she is a lawyer. She needed information regarding a chemical used in packaging for cat food. During her research, she was gathering information about an additive called propylene glycol. I have been on a soapbox for a while against propylene glycol, since I heard that it is a main ingredient in antifreeze. Well, my lawyer friend found new information—propylene glycol is BANNED from cat food! It’s not from human food, though! Propylene glycol is a solvent and a stabilizer, so it is used in many foods to lengthen their shelf life. This helps increase the profit margin for food companies. Please make a difference and don’t buy products with this ingredient. I’m sorry that food products may spoil faster without propylene glycol, or not be as evenly consistent as far as texture or ingredients, but is that so bad? We should be doing better as far as buying more natural foods, which do spoil. It is so much healthier, and probably lowers our risk of cancers! Please read ingredient labels to see if propylene glycol is in the food items you buy, and put them back if it is listed as an ingredient. Thanks for helping make our food options healthier!