by Heather | Jun 18, 2018 | baking, gluten free, protein, recipe, vegan, vegetarian
Sweet Potato & Black Bean Bowl
Ingredients:
1 baked sweet potatoe, skin removed *
1/2 C organic black beans
1/4 C pico de gallo
1/4 C guacamole
Directions:
Put sweet potatoe in bowl and mash. Top with remaining ingredients. Super easy & delicious ~ perfect for warm weather. I bake several sweet potatoes at once and keep in fridge.
*To bake sweet potatoes, preheat oven to 375 ° and put potatoes directly on oven rack (you can put a cookie sheet on shelf below to catch any drippings. Bake for 45 minutes, turn oven off and let sit for an additional 45 minutes.
by Heather | Jan 15, 2018 | baking, gluten free, greens, protein, recipe, vegan, vegetarian
Baked Sweet Potatoes with Hummus
Ingredients:
• 4 sweet potatoes
• 2 tablespoons sea salt flakes
• 1-2 cups baby kale leaves
• ½ teaspoon dried chili flakes
• 1 tablespoon + 1 tsp. extra-virgin olive oil
• Sea salt and cracked black pepper
• 1 sweet onion, chopped
• 1 cup (260g) store-bought hummus (no preservatives)
Directions:
1. Preheat oven to 200°C.
2. Place the sweet potatoes on an baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.
3. While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.
4. Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown. (about 15-18 minutes)
5. Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.
by Heather | Nov 18, 2017 | cooking, holiday, recipe, thanksgiving, vegan, vegetarian
Perfect Mashed Sweet Potatoes
Ingredients:
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon salted grassfed butter or coconut oil (for vegan option)
• 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch nutmeg
Directions:
Put the sweet potatoes in a large pot and add just enough cold water to cover them.
Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stovetop with the burner turned off. The residual heat from the pot will help any excess water burn off.
Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.
(Credit: http://www.andiemitchell.com/perfect-mashed-sweet-potatoes/)
by Heather | Aug 21, 2017 | cooking, gluten free, recipe, sweet, vegan, vegetarian
Perfect Mashed Sweet Potatoes
Ingredients:
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon salted grassfed butter or coconut oil (for vegan option)
• 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch nutmeg
Directions:
Put the sweet potatoes in a large pot and add just enough cold water to cover them.
Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stovetop with the burner turned off. The residual heat from the pot will help any excess water burn off.
Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.
(Credit: http://www.andiemitchell.com/perfect-mashed-sweet-potatoes/)
by Heather | May 2, 2017 | baking, general health, recipe, sweet, vegetarian
Sweet Potato Chips
Ingredients:
• 1 1/2 pounds sweet potatoes
• 1/3 cup olive oil or coconut oil
• sea salt
Directions:
Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.
Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
Sprinkle the chips lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store.
If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143