Rosemary Sweet Potato Fries

DSC_0024 We Love our sweet potato fries in this household. If you are a fan of fries, but want to try a healthier option, you will love these! Not only are sweet potatoes better for you than regular potatoes, but these are also baked, not fried. Sweet potatoes have high nutritional value,  a 1 cup serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body. One serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable because they such are so nutritionally rich. Sweet potatoes are low on the glycemic index, they have a glycemic load of only 17, when in comparison, a white potato has an index of 29.

Ingredients

 

  • 4-5 potatoes – pealed and cut 1/2 inch long
  • Olive oil – to coat
  • 2 Tbsp rosemary
  • 2 tsp. paprika
  • salt – to taste

Instructions

 

  1. Pre-heat oven to 450 degrees F.
  2. Line a sheet tray with parchment.
  3. In a large bowl toss sweet potatoes with just enough oil to coat.
  4. Sprinkle with salt, paprika and rosemary.
  5. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
  6. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
  7. Let cool 5 to 10 minutes before serving.
  8. Enjoy!!!

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Coconut Protein Snacks

DSC_0007 I made these for a post workout option or even on those mornings when I need something really quick and easy. I’m not saying that you should eat these every morning, but they are a great option in those moments when you need something quick. They are also sweet enough that to me they taste like a treats, so I also like to eat them when I need something sweet.

Ingredients

  • 3/4 cup  protein powder – I used chocolate
  • 1 cup unsweetened coconut shreds – plus 1/4 cup of shreds to cover the balls.
  • 3/4 cup almond flour
  • 1/2 coconut oil
  • 1/3 almond butter
  • 1/4 cup pure cocoa powder
  • 2-3 Tbsp milk – almond, coconut, dairy or water
  • liquid stevia – to taste

Instructions

  1. Add all of these ingredients together in a big bowl and mix until well blended.
  2. Roll small amounts into a ball.
  3. Roll balls in coconut shreds until covered.
  4. Refrigerate or freeze until hard.
  5. Store in an airtight container in the fridge or freezer.
  6. Enjoy!!!

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Toasted Coconut Caramel Cookies

DSC_0015Chewy, Yummy Goodness!!! That should actually be the name of these cookies. They are crispy on the outside and gooey on the inside.

Ingredients

  • 1 cup unsalted cashew butter (see notes)
  • 1/2 cup unsweetened coconut shreds
  • 10 pitted dates (soaked in water for 30 minutes)
  • 2 Tbsp water
  • 1-2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions

 

  1. Pre-heat oven to 325 degrees.
  2. Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
  3. Once the coconut is toasted, set it aside to cool for a minute.
  4. Turn the oven temp up to 350 degrees.
  5. In a food processor, combine the cashew butter, toasted coconut, vanilla, maple syrup and sea salt.
  6. Drain the water that the dates were soaking in and add them to a blender with 2 tablespoons new water. Pulse until you get a caramel.
  7. Add the caramel to the food processor and pulse a few times, until it is blended in the dough.
  8. Spoon cookies onto a lined baking sheet. – I used a cookie scoop for this.
  9. Bake for about 12-15 minutes.
  10. Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
  11. Store in the fridge or freezer in an airtight container.

*You can find cashew butter at most health food stores, or you can also make it yourself. Just use 2 cups cashew pieces. Put them in the food processor and blend for 5-7 minutes.

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Curry Burger Over Sweet Potato Pasta

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This meal was voted a 10+ in my house the other day. The combination of the curry burger and sweet potato pasta was awesome! This makes for a great option If you are trying to eliminate processed breads and pasta, but still want to eat your burger. I used a spiralizer to cut my potatoes, if you do not have one you could thinly slice you potatoes. I would though highly suggest getting a spiralizer because of the many different option of what you can use it for.  You can buy one HERE on Amazon.

 Ingredients

Burger-

  • 2 lb. ground meat ( I used Moose,  try to get your meat from a good source e.g. – grass fed  from farmers)
  • 2 tbsp curry
  • salt & pepper – to taste
  • 1/2 lemon – juiced
  • 1-2 Tbsp. olive oil
  • 1/2 onion – chopped
  • 3 gloves garlic – crushed
  • 1/4 cup sun dried tomatoes

Pasta-

  • 2 sweet potatoes – sliced with a spiralizer
  • 2 tbsp olive oil
  • 3 tbsp. water
  • 1 1/2 tsp oregano
  • salt & pepper – to taste

Instructions

  1. Add the olive oil to a pan, once the oil is heated add the chopped onions. Sauté onions until translucent and tender.
  2. Add the garlic to the onion and sauté for 2-3 minutes.
  3. Mix all of the burger ingredients to together in a large bowl, until everything is well blended.
  4. Form the meat into medium sized patties.
  5. Put the patties on your grill until fully cooked.
  6. Add olive oil to the pan and heat.
  7. Add all of the sweet potato ingredients to your pan with oil.
  8. Cover the pan and let the potatoes steam for 8-10 minutes, stirring occasionally.
  9. Add a small amount of potato pasta to a plate, then place the burger on top of the pasta.
  10. Enjoy!!!

Banana Nut Muffins

DSC_0006Ingredients

  • 1/2 cup almond flour
  • 1/2  coconut flour
  • 3/4 cup GF oats
  • 1 Tbsp Xanthan Gum (this is a natural thickener, you can also find this at any health food store)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 c milk (almond, coconut, rice or cows)
  • 1/2 c xylitol (xylitol can be found at health stores. If you do not have xylitol you can use 1/3 cup honey or maple syrup)
  • 3/4 cup walnuts, chopped
  • optional – you can add some protein powder to give them a protein boost.

Instructions

  1. Pre-heat your oven to 350 degrees.
  2. Mix all the dry ingredients into a large bowl until well blended.
  3. Mix all the wet ingredient into a smaller bowl until well blended.
  4. Add the wet ingredients into the large bowl with the dry ingredient, mix until well blended.
  5. Scoop the mix into muffins tins, filling the tin halfway.
  6. Cook the muffins for 10-12 minutes.
  7. Enjoy!

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Cucumber Guacamole Wraps

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This recipe is simple, refreshing and delicious! I made it as a side dish for dinner,  you could even make these for lunch or as a snack. The mix of cucumbers and guacamole is a perfect match,  a crisp outside and creamy inside.I have planted some cucumber plants in our garden this year and I can’t wait until I can start harvesting my own organic cucumbers.

 

 Ingredients

  • 1 large cucumber
  • 3/4 cup guacamole (click to go to my fresh guacamole recipe)

Instructions

  1. Thinly slice your cucumber.
  2. Lay your strips down.
  3. Add a small amount of guacamole to the top of the strips. You do not want too much guacamole or the cucumber strip will not roll up.
  4. Carefully roll the cucumber, put a toothpick through the middle to hold the cucumber roll together.
  5. Serve immediately and ENJOY!

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BBQ Portabella Mushroom Pizza

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I am a huge fan of portabella mushrooms, one of my favorite recipes is when we make pizzas out of them. Summertime is a great time of year to make this dish because portabella pizzas always taste great when grilled. If you do not have a grill you can still cook this dish in the oven.

 Ingredients

  • 4-5 large portabella mushrooms
  • 2 Tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • 1 cup cilantro lime pesto sauce (click to get the recipe)
  • Whatever topping you would like to add

Instructions

  1. Pre-heat grill to medium heat.
  2. Remove the stems from mushrooms.
  3. Drizzle olive oil over mushrooms and rub in with fingers.
  4. Sprinkle salt, pepper and italian seasoning over the mushrooms and rub in with fingers.
  5. Put mushrooms on grill bowl side down (cavity side) for 6-8 minutes.
  6. Remove mushroom from grill, add your sauce and whatever toppings you want. (I added sundered tomatoes, avocados, spinach, shredded chicken and sautéed onions. After I cooked the pizzas I added the avocados.)
  7. Place mushrooms back on the grill and cook another 8-10 minutes.
  8. Remove from grill and Enjoy!!!

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Cilantro Lime Pesto

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I can’t even begin to describe how much I LOVE this sauce! Even if you are not a cilantro fan, you will eat up anything this sauce in on. I made a chicken dish with this sauce for someone who does not like cilantro, and they LOVED it! Afterwards I told them what the sauce was made of, sometimes you just can’t let people know what’s inside you dishes until they eat it. 🙂

In our house we put it on everything, some of my favorites are chicken, fish, sauce for pizzas, marinades and a dressing for salads. The recipe takes less than 30 minted to prepare, and can be stored in an airtight container in the fridge for up to one week.

Ingredients

  • 1 cup fresh cilantro leaves (do not include stems)
  • 2 1/2 Tbsp extra virgin olive oil
  • 1/4 cup almonds or cashews (soaked for 4 hours)
  • 1 Tbsp balsamic vinegar
  • 3 tablespoons fresh garlic, chopped
  • 1 Tbsp lime juice
  • 1/2 cup shredded cheese ( I use Kerrygold cheese from grass-fed cows, but you could use any other type of cheese like Asiago, Parmesan or Romano. If you prefer the sauce dairy free, I would add another 1/2 cup of cashews.)
  • 1 1/2 tsp salt
  • 1/4 cup chicken or vegetable  broth

Instructions

  1. Add all the ingredients to your food processor or blender and mix for 2-3 minutes.

 

 

Mason Jar Overnight Oatmeal

DSC_0012Do you struggle making breakfast in the morning because you are short on time? If so, these beauties are a great option to pre-make ahead. You can either make one the night before or make a bunch and store them in your pantry. You options for flavors are endless, use the ingredients that I have listed below or add you own flavors. The amount of time that it takes in the morning to prepare is less than 5 minutes. If you leave early for work and end up eating at work, you can bring one of these with you for breakfast. You can eat it cold or  if a microwave is available you can heat it up there.

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Ingredients

  • 1  cup water or any kind of milk (dairy, almond or coconut)
  • 1-2 Tbsp honey, maple syrup or liquid stevia (If using stevia do not use 1-2 Tbsp, but use 10-12 drops)
  • 2 tbsp chia seed
  • 1 tbsp hemp seed or another seed like  flax, sesame or sunflower
  • 1/4 cup blueberries
  • 1 tsp pure vanilla
  • 2/3 cup gluten-free oatmeal
  • 2 Tbsp walnuts
  • 1 tsp cinnamon

Instructions

  1. Mix all of the ingredients together in the mason jar, except for the water , blueberries, vanilla and honey, maple syrup or stevia.
  2. Store in pantry.
  3. When ready to soak mix in the water, blueberries, vanilla and honey. Leave the jar in the fridge for 5 hours or overnight. You might also want to had another 1/4 cup of water or milk if you like a thinner texture.
  4. Remove the jar from the fridge after it is done soaking.
  5. Place the jar in the microwave for 1-2 minutes. (remove lid)
  6. You can eat out of the mason jar or place oatmeal in a bowl.
  7. Enjoy!!!


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Roasted Vegetables

DSC_0007DSC_0007DSC_0007The combination of brussels spouts, cabbage and broccoli make for a power packed veggie dish. Roasted vegetables seem to be a staple that always shows up on our dinner table. I usually mix up the vegetables that I am roasting to add variety throughout the week.  This recipe is simple, but packed full of flavor.

Ingredients

  • 4 cups of broccoli, brussels spouts and  cabbage – mixed
  • 1/4 cup of coconut oil
  • Sea or Himalayan salt – to taste
  • Pepper – to taste
  • 1 tbsp dries oregano

Instructions

  1. Pre-heat oven to 425 degrees
  2. Mix all the ingredients in a large bowl.
  3. Spread vegetables on a large cookie sheet.
  4. Bake for 20 minutes, then change the oven to broil and bake another 3-5 minutes. (make sure you watch the vegetables when you are broiling them so they do not burn.)

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