After spending a week in Arizona with Bob’s sister Rebecca and her family it is hard to adjust back to being, well, in need of wool. I was happy to get back home, but I am missing the warmth of the Arizona sun!

Rebecca is married to Cardinal kicker Jay Feely will tell you two things I know about this family. They love Jesus and they have servant hearts. Right down to their youngest little girl. Bec and I did nutrition education presentations for Gilbert Christian Elementary School and for the House of Refuge. We also visited the Hacienda House where we saw Rebecca in action, loving on people, enjoying their company, and sharing her family with them. Zach, Summer, and I were so moved. Truly it was an inspiring visit. We met several brave and beautiful people. God’s presence is available and strong among people the world often views as weak, needy, poor in spirit and health. I was thankful for their power. Not in the physical sense but in the spiritual where God gives us an opportunity to change our thinking and change our attitudes and, if we are willing, change our lives. It was precious time spent with precious people.

We ended our visit with a Cardinal football game. We love to watch Jay play and we know that his love for competition is accompanied by his love for God. A beautiful, yet challenging combination of character. He is strong mentally, physically, and spiritually. He and Rebecca are gems in the world of professional sports and a representation of what it takes to survive and thrive as a couple and as a family. I hope you get the chance to get to know them.

Now, because Rebecca and I are both passionate about healthy eating we talk about food and health related issues a lot. We also cook. This time we worked on some affordable nutrient dense recipes, made a boat load of beans, (I am thinking that they may still be working on those babies!), and a crockpot breakfast recipe. Yummy! You can catch Rebecca’s blog here.

We made a side of Roasted Sweet Potato Salad for our families for one of our meals. We emptied the bowl, it is that good.  (By they way, the one pictured is one I did with parsley and two different yam varieties.)

Sweet Potato Salad with Fresh Kale


  • 6 medium Sweet Potatoes or Yams
  • 3 Tbsp Extra-virgin Olive Oil
  • 1-2 tsp Sea Salt
  • 1/2 cup Onion (chopped)
  • 1 Cup Fresh Chopped Kale or Fresh Parsely
  • 1/4 cup Extra-Virgin olive oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon-style mustard
  • 1 tbsp local honey
  • 1/2 tsp Sea Salt
  • 1/2 cup Dried Cranberries
  • 1/2 cup Toasted Sunflower Seeds
  • 1/4 tsp Fresh ground pepper to taste


  1. Dice washed and dried sweet potatoes into bite size pieces.
  2. Mix in olive oil and sea salt.
  3. Roast at 425F for 15 min.
  4. Remove and allow it to cool.
  5. Add onions and chopped kale.
  6. Whisk the ¼ cup of olive oil, apple cider vinegar, honey, mustard, and sea salt.
  7. Pour the dressing over the potatoes, kale and onions, and mix gently.
  8. Add the dried cranberries and fresh ground pepper.
  9. This is ok to serve immediately but it is much better marinated for a few hours or overnight. I use raw sunflower seeds. I toast them in a small frying pan with a couple tablespoons of olive oil and salt and add them to the salad and stir them in close to when it will be served. Delicious!
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