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Sweet Potato Stacks

I have a slight sweet potato obsession, I love them at breakfast, lunch, dinner, and every meal in between! Naturally, as I try to be grain-free most of the time, sweet potatoes are my go to carb when trying to re-create a chip!  These stacks are filled with good for you fats, healthy carbohydrates, and beautiful bold flavors!

This picture also is making me think of Cinco De Mayo, and how great this platter will be!!!


2 avocados mashed

1/2 finely chopped red onion

1 bunch of finely chopped parsley

pinch of salt and pepper

1 tablespoon lime juice

1 teaspoon zest of lime

SP Chips:

1 large sweet potato

pinch of salt and pepper

1 teaspoon paprika


1. Take your sweet potato, and carefully, slice it into thin 1/8 inch round slices.  Keep the skin on as it will make the chip crispier!

2. Place the round slices on a cookie sheet and sprinkle both sides with coconut oil, salt and pepper, and paprika.  Bake at 375 degrees for 20 minutes ( flipping halfway through)

3. While the chips are baking, put the avocado, onion, salt and pepper, lime zest, and lime juice in a bowl.  Mix together until well combined.

4.  Once chips are baked, take out and let cool, top with guacamole, and then sprinkle with parsley to finish it off!

** the guacamole can be made one day ahead if need be!




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