Trout Food + {Honey Almond Sweet Potato "Fettucini"}

This weekend we went up to the mountains...again ...searching for our future home.  Though a bit impatient and frustrated we're not finding what we want, it isn't a bad place to be spending every weekend :)  We stopped by the river to check out the trout and Babycakes wanted to feed them some Cheerios.  Surprisingly they actually rose to the top of the water to eat them!! Evidently these fish are desperate.  Besides having a blast, we captured this wonderful moment with a pair of amazing smiles.

Simply THE best pic of Dear Hubby and Babycakes to date:

I will be framing this and putting it up in my future house!  I know I'm biased, but that is a couple of cuties if I've ever seen any. I love their unintentonally matched green jackets and the pure joy on their faces :)

I'm excited to share a new recipe with you today - a variation of last week's Cheesy Sweet Potato "Fettucini".

Introducing: {Honey Almond Sweet Potato "Fettucini"}

As I mentioned last week, I don't (yet) have a nice spiralizer, so I just further "peeled" the sweet potato into little thin strips, after first removing the outer skin.

Saute with almond butter, Chobani Honey Nana greek yogurt, and cinnamon and voila...

The combination of sweet and salty was wonderful, and it was incredibly filling.


  • What was one highlight from your weekend?

Honey Almond Sweet Potato Fettucini

Honey Almond Sweet Potato Fettucini


Honey Almond Sweet Potato Fettucini | No Sugar Sweet Life


1 Large Sweet Potato
1 tablespoon Almond Butter (or any nut butter)
3 1⁄2 ounces Honey Nana Chobani Greek Yogurt (or sub your favorite)
1⁄4 teaspoon Cinnamon


  1. Peel sweet potato.
  2. Then, either spiralize it or further peel into long thin strips.
  3. Melt almond butter in a skillet.
  4. Add sweet potato, stirring frequently.
  5. Cook 5 minutes.
  6. Add yogurt and cinnamon.
  7. Cook another 5 minutes, stirring frequently.
  8. Enjoy!

Yields 4 Servings