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Enchilada Sweet Potato

Enchilada Sweet Potato

This is for sure one of my favorite Whole30 meals! Cannot believe it’s taken me 23 days into January to cook it and share it with you.

It’s a sweet and flavorful Mexican experience in your mouth. And it’s packed with nutrition!

I’ve made many open-face sweet potatoes and this is by far the best one.

This is also an easy one that my kids like. Not everything Whole30 I make is to their standards, but this one is a winner.

Bring your family back to the table friends, enjoy!




  • 1 lb ground beef

  • One medium-large sweet potato per person

  • 1 cup tomato paste (check for Whole30 compliance)

  • 1 green and 1 red bell pepper diced

  • 1 whole small onion diced

  • 2/3 cup water

  • 1 Tablespoon Cumin

  • 1 tsp salt

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1 tsp oregano

  • a few good shakes of pepper


  1. Place all potatoes on baking sheet in oven and bake at 400* for 40-50 minutes

  2. Place all beef, onion and pepper in a skillet. Cook over medium heat till meat is brown and veggies are well cooked, stirring often

  3. Add 2/3 cup water and all seasonings, stir well and simmer 10 minutes

  4. Add tomato paste and 1/2 cup water, stir well. Simmer 10 minutes

  5. Open sweet potatoes on a plate. Spoon beef mixture onto potato.

  6. Enjoy!


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