Sweet potato “toast” has been on my radar for some time now and I finally got around to trying it. Getting a foot of snow and being snowed in gave me the perfect opportunity to do so and luckily, I had all the ingredients for this variation on hand. Supposedly, you can make these in an actual toaster too, but I got rid of my toaster oven a while back because I no longer had use for it.
I went with a nutty (yes, I know sunflower seed butter isn’t made from nuts, but it yields a nutty flavor), spiced and slightly sweet combo here, but really, there are many possibilities. All the toppings listed here are to taste, so make it how you want it. Also, I used a white sweet potato here, but feel free to use whatever sweet potato variety you like. Meanwhile, I may post other creations of sweet potato “toast” in the near future, so stay tuned.
By the way, I went back on KATU Afternoon Live this past Monday and made my spiced chicken stew recipe. Watch my segment HERE.
- 1 medium sweet potato, sliced into ~ 1/4″ vertical slices
- Avocado oil, for drizzling (I used this brand)
- Unsweetened sunflower seed butter (I used this one)
- Unsweetened shredded coconut flakes
- Ground turmeric
- Sea salt
- Black pepper
- Raw honey, if desired
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
- Once the sweet potato slices have cooked, spread desired amount of sunflower seed butter on top of each slice. Then, top each with desired amount of unsweetened coconut flakes, turmeric, sea salt and black pepper, and a drizzle of raw honey, if using. Enjoy warm.
Yields: 2 servings
Happy New Year! I hope all of you had wonderful holidays, got to spend time with loved ones, and enjoyed good food…and maybe drinks too! Jesse and I had a lovely time back in Michigan and as usual, the time flew by much too fast. There were many holiday festivities while we were home and even a little birthday celebration for Jesse (his 36th birthday was NYE – also the day we flew back to Portland). We’re grateful for the time we had, and feel fortunate we were able to be there for and with our families.
Meanwhile, I have an intention to invest more time in my blog this year, even if it’s only a little bit more. I enjoy having this space to share and miss doing so on a more regular basis. Last year was challenging in many ways and stepping back was necessary for me. Some challenges still continue, but things are evolving. Coming back around, I think blogging will be quite nurturing and I look forward to it.
Anyway, onto this side dish. It’s a bit zesty, a little spicy, and a lot flavorful! Pair it with chicken, fish, eggs, or even meatballs for a complete meal. I think it’s even tasty cold, but with the frigid temps we’ve been having (in the 20s, which is so cold for Portland), I’ll stick to eating it warm for now. Enjoy!
- 2 large white sweet potatoes, peeled & chopped into 1-inch pieces
- 1 large garlic clove, minced
- 1/2 yellow onion, sliced into thin half moons
- 16 oz coarsely riced cauliflower (I used a fresh riced pack from New Seasons)
- 1-2 Tbsp avocado oil (I used this brand)
- 1.5 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp dried thyme
- Pinch of cayenne pepper
- Fresh ground lemon pepper seasoning, to taste (I used this one)
- Sea salt and black pepper, to taste
- Preheat oven to 400 degrees F. On a large baking sheet, mix together sweet potato pieces, onion, garlic, all the spices, and 1 Tbsp of the avocado oil. Place in preheated oven and bake for 20 minutes.
- Remove the pan from the oven and add the cauliflower rice. If needed and/or desired, add up to 1 Tbsp more avocado oil and additional sea salt and black pepper. Mix well and place pan back in oven for 20-30 minutes, stirring midway through.
I can’t believe it’s the holiday season! This year has been such a whirlwind and full of change, but it’s hard to believe that it’s already almost over. Regardless, I love the holiday season and am happily embracing it. I’m even going home to Michigan for Christmas this year…the first time in five years!
Anyway, since it is the time of year for goodies, I thought I’d try my hand at grain-free snickerdoodles. These did not disappoint and could not be any easier to make. The texture is soft and pillowy with a light crust on the edges. The flavor is slightly sweet, tangy and of course, cinnamon-y. The cream of tartar is actually what gives the cookie its signature tang and reacts with the baking soda to create the crackled appearance. The cream of tartar also accounts for the perfect chewiness.
When first researching snickerdoodle recipes, I was actually kinda thrown off by the cream of tartar. I had to do a little more digging, but soon understood that from a snickerdoodle purist standpoint, it’s a must. Traditionally, it was always used to make snickerdoodles and without it, it’d just be a crunchy cinnamon sugar cookie (it keeps sugar from crystalizing!). It truly is the age-old snickerdoodle secret and enough for me to want to include it in the recipe.
Another thing about a classic snickerdoodle recipe — there is no vanilla extract. This is actually quite rare for a cookie recipe, but from what I learned, vanilla mellows out the tangy flavor from the cream of tartar. Who knew? So, in an effort to keep the cookie more classic, I also opted for no vanilla. And, truthfully, I didn’t miss it.
On another note, I went back on KATU Afternoon Live in November and made my herbed turkey potato stew. Watch the segment HERE. Stay tuned because I’ll also be going back on December 16 to make my no-bake rum balls!
- 2 cups blanched almond flour (I used this brand)
- 1 tsp non-irradiated cream of tartar (I used this brand)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsalted softened butter, preferably grass-fed
- 3 Tbsp coconut sugar, plus another 3 Tbsp for rolling
- 1 large egg, preferably pasture-raised
- 1 Tbsp ground cinnamon
- Line 2 baking sheets with parchment paper or use a non-slip baking mat like this one. Preheat oven to 350 degrees F.
- In a large bowl, mix together the almond flour, cream of tartar, baking soda and sea salt. Set aside.
- In another large bowl, cream together the softened butter and 3 Tbsp of coconut sugar. Once light and fluffy, beat in the egg. Then, slowly add the dry mixture until combined.
- In a shallow dish, mix together the cinnamon and remaining 3 Tbsp of coconut sugar.
- Scoop out 1 Tbsp of dough and roll between hands to form a ball. Then, roll the ball in coconut sugar and cinnamon to coat. Place on prepared baking sheet. Gently flatten dough with palm of your hand.
- Bake in the prepared oven for 8-9 minutes or just until edges are barely brown.
- Cool on baking sheet for several minutes before transferring to a cooling rack.
Yields: 20 small cookies
It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!
Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!
And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.
UPDATE: I also went on KATU Afternoon Live and made this recipe on November 23, 2016! Watch the replay HERE!
- 1 Tbsp extra virgin olive oil or grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 lb ground turkey white or dark meat, or a combination of both
- 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
- 1.5 tsp dried thyme
- Sea salt and black pepper to taste
- 1/2 – 2/3 cup good-quality chicken or turkey broth
- 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
- 1 medium white sweet potato, peeled and chopped
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 12 oz bag frozen peas
- Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
- Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
- After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
- Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.
Yields: ~6 servings
October is officially here and it’s truly starting to feel more like fall. With a more noticeable shift in weather this past weekend, it felt like an appropriate time to make a slow cooker stew and eat my first winter squash of the season. I was inspired by this recipe and tweaked it a bit to make it what I wanted. It turned out just right. Hope you enjoy!
- ~2 lb grass-fed beef stew meat
- ~1/2 cup tapioca flour/starch
- 1-2 Tbsp grass-fed ghee or butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- ~1.5 lb butternut squash, peeled and cut into cubes
- 1 medium white sweet potato, peeled and cut into cubes
- 2 large carrots, chopped
- 8-10 crimini mushrooms, sliced
- 2 Tbsp coconut aminos
- 2-3 cups chicken, beef or vegetable broth, preferably homemade
- 1/4 cup dry red wine
- 1/2 tsp paprika
- 1.5 tsp raw honey or coconut sugar
- 1 bay leaf
- 1-2 tsp sea salt or to taste
- Black pepper to taste
- 4-5 kale leaves, de-stemmed and torn into pieces
- Place tapioca starch in a large, shallow bowl. Add the stew meat and toss to coat.
- Melt ghee or butter in a large pan over medium heat. Add the onion and sauté a couple minutes, until soft. Next, add the garlic and stew meat. Continue cooking until beef has browned. Then, add the beef and onion mixture to the bottom of the slow cooker.
- Pour a little bit of the broth into the sauté pan to deglaze it and loosen the brown bits. Once deglazed, add to the slow cooker with the meat mixture.
- Add the squash, sweet potato, carrots and mushrooms to the slow cooker. Then, add the sea salt, pepper, paprika, bay leaf, coconut sugar, coconut aminos, broth and red wine. Stir well.
- Place the lid on the slow cooker and cook on low for about 7 hours. During the last 30-45 minutes of cooking, add the kale and stir well.
- Taste and add more sea salt and pepper, if desired. Remove bay leaf and serve.
Yields: ~6 servings
Holy cow, I’ve been meaning to share this recipe all summer…oops! Summer somehow slipped by me, though we’ve technically got a couple more weeks. As much as I like fall, I enjoy summer more and I’m not ready to move into the next season yet. We kinda had a weird summer here anyway, so it doesn’t feel like it should be over yet. Since we’re down to our last couple weeks of official summer though, it’s not too late to share a burger recipe, right? Really, I’ll eat a burger any time of year, so I think it’s okay.
Anyway, as you may recall, this year has been a huge transition for me, and it continues to be. That’s definitely been the priority, so my poor little blog has been on the back-burner, but it still lives on and so do I!
Cheers and enjoy!
- 3/4 lb grass-fed ground beef (I used 15%)
- 1 tsp Italian seasoning
- Sea salt and black pepper to taste
- 15 oz can no-sugar added pizza sauce (I used this one)
- 2 slices sharp cheddar cheese, preferably grass-fed
- 4 slices Applegate pepperoni (large size)
- Sprinkle of fresh-grated high-quality Parmesan cheese, if desired
- Mixed greens and veggies of choice, for serving
- Preheat grill for burgers. Meanwhile, in a large bowl, mix together ground beef, Italian seasoning, sea salt and pepper. Form into two even sized patties.
- Once grill is hot, throw on the burgers. Cook to your preference. We usually do about 3.5 minutes each side for medium-rare. Once done, remove from grill.
- Warm up a little bit of the pizza sauce on the stove or in the microwave and spread a layer of sauce on top of each patty. Add the cheese and pepperoni to each. Dollop a little more sauce on top and garnish with Parmesan cheese, if using.
- Place burgers on top of a bed of mixed greens or veggies of choice for serving.
Yields: 2 servings
Jesse and I ate this egg casserole Christmas morning and both thought it was spectacular. I threw it together that morning and while it baked, we enjoyed coffee and opened some gifts from our family. It was just us on Christmas and it turned out to be a quiet, but enjoyable day. We were both okay with quiet and hanging out at home since we were recently traveling in Hawaii (which was our Christmas gift to each other).
Meanwhile, when I made this recipe, I was fortunate to have half of a roasted delicata squash leftover in my fridge, but if you don’t have any leftover, here’s what to do: cut the squash in half, scoop out the seeds and place in a baking pan cut-side down. Fill the pan with about 1/4″ of water and bake in a 350 degree oven for 45-60 minutes.
Anyway, I hope you all had a lovely Christmas that was filled with joy. I wish you all a happy New Year!
- 1/2 Tbsp grass-fed butter
- 1 lb ground turkey breakfast sausage (pork sausage is fine too)
- About 6 cups raw spinach
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- Dash of nutmeg
- 1 tsp sea salt, plus more to taste if needed
- Black pepper to taste
- 12 eggs, preferably pasture-raised
- 1/3 cup full-fat coconut milk or heavy cream, if tolerated & preferably from a pasture-raised source
- 1/4 cup chicken bone broth, preferably homemade
- 1/2 large roasted delicata squash, cut into 1-inch pieces (leave skin on)
- 1/2 cup grated raw grass-fed cheddar cheese, if tolerated
- Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the ground breakfast sausage and break up with a spatula. Continue to cook for about 5-7 minutes or until meat is browned, stirring occasionally.
- Place the spinach in the bottom of a 9×13 pan (note: you may need to grease your pan with a little butter before adding the spinach. I used a stoneware baking dish that doesn’t stick, but if you’re using glass or stainless steel, I’d recommend greasing it). Stir the sausage into the spinach and make sure it’s evenly distributed.
- In a large bowl, whisk together the eggs, coconut milk or heavy cream, bone broth, sea salt, pepper, garlic granules, onion granules and nutmeg. Pour egg mixture on top of the sausage and spinach. Then, evenly distribute the squash pieces on top and sprinkle on the cheddar cheese, if using.
- Bake for 30-40 minutes or until eggs are cooked through.