Nutty Golden Sweet Potato “Toast”

nutty-golden-sweet-potato-toast

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.

Enjoy!

By the way, I went back on KATU Afternoon Live this past Monday and made my spiced chicken stew recipe. Watch my segment HERE.

nutty-golden-sweet-potato-toast-trio

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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

Sausage, Squash and Spinach Egg Casserole

egg casserole

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!

Ingredients:

  • 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

egg casserole 3

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30-40 minutes or until eggs are cooked through.

 

Cinnamon Spice “Porridge”

cauliflower porridge

I’ve been wanting to try my hand at cauliflower “porridge” for some time now and finally got around to doing it. I was surprised how easy it was and how well the porridge held its shape. The texture came out just right, but I think a lot of that can be attributed to the shredded coconut. It adds a bit of thickness and a nice bite. I ate my porridge with fresh strawberries and blueberries mixed in, which was delicious, but you can garnish it with whatever you like. I’ve listed some topping suggestions in the recipe below. This is great hot or cold, and is pretty filling too. It also makes for a good treat!

Also, if you’re wondering if you can taste the cauliflower — yes, of course you can. It’s not overpowering, in my opinion, but is noticeable. I happen to like cauliflower, so it doesn’t bother me, but if you don’t care for cauliflower, this recipe probably isn’t for you. My husband and I are both fans of this concoction though. Hope you are too!

Enjoy!

Ingredients:

  • Medium head of cauliflower, riced in food processor
  • 1/2 cup finely shredded unsweetened coconut
  • 1 can full-fat coconut milk (I used this brand, which has no gums or stabilizers)
  • 3 Tbsp filtered water
  • 2 Tbsp grass-fed butter, ghee or coconut oil
  • 1 Tbsp unsweetened almond butter
  • 2 tsp pure vanilla extract (I like this brand)
  • 1.5 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • Generous pinch of sea salt
  • 1 egg, preferably pasture-raised, whisked
  • Up to 1 Tbsp raw honey, optional

Topping Ideas:

  • Fresh berries
  • Banana slices
  • Drizzle of coconut milk
  • Chopped nuts
  • Cacao nibs
  • Extra drizzle of raw honey

Directions:

  1. Add the riced cauliflower and shredded coconut to a large saucepan. Then, add the remaining ingredients, EXCEPT for the whisked egg and raw honey. Stir well over medium-low heat.
  2. Bring mixture to a simmer. Cover with lid and continue to simmer 20-25 minutes or until porridge is smooth and creamy. Stir occasionally.
  3. Once porridge is done simmering, remove from heat and add a small amount of the mixture to the whisked egg to temper it. Add a little more porridge and whisk again. Then, add the egg mixture to the porridge and stir well.
  4. Taste and adjust spices as desired. Add raw honey, if using and stir well.
  5. Serve warm or cold with toppings of choice.

Turmeric and Spice Granola

turmeric spice granola 2

I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!

I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!

turmeric spice granola

Ingredients:

  • 5-6 cups finely shredded unsweetened coconut
  • ~2.5 cups raw pumpkin seeds (I used raw sprouted ones)
  • ~2 cups raw sunflower seeds
  • 1/2 cup coconut oil, melted
  • 1 Tbsp pure vanilla extract (I like this brand)
  • 2-3 Tbsp raw honey or to taste
  • Pinch of sea salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 + 1/8 tsp ground turmeric

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
  3. In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
  4. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
  5. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
  6. Cool completely and store in glass jars.

 

Chicken and Broccoli Egg Bake

chicken and broccoli egg bake

Chicken and broccoli are kind of a classic combo if you ask me, and these two foods especially taste wonderful together in casseroles. Something with chicken and broccoli was calling my name recently and in deciding what to make ahead of time for dinner the other night (since Jesse and I don’t get home until about 8pm), I threw together this little creation for us to eat when we got home. Every single ingredient was already in my kitchen, which goes to show that you can create easy, delicious meals without having to run to the store. Unless it’s a total Mother Hubbard’s cupboard scenario, which makes for a different story. That’s what my mom used to say whenever she needed to go to the store and I find that I say the same thing now when our fridge and cupboards are looking a little bare.

Anyway, it’s good to be back with a recipe. Hopefully, I’ll be back again soon with what I’m making on New Year’s day. Cheers and enjoy! Oh, and happy New Year too!

Ingredients:

  • 1/4 cup melted grass-fed butter, plus extra for greasing dish & sautéing veggies
  • 1 leek, chopped
  • 1 cup white button mushrooms, sliced
  • 1 large head broccoli, chopped into small florets
  • 1 lb cooked chicken breasts, shredded (leftovers work great)
  • 3/4 cup homemade almond milk or full-fat coconut milk
  • 6 eggs, preferably pasture-raised
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper

Directions:

  1. Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with butter and set aside.
  2. Melt a small amount of butter (about 1 Tbsp) in a large pan over medium heat. Add the leek and mushrooms, and saute a few minutes. Then, add the broccoli and season to taste with sea salt and pepper. Continue to saute a few more minutes, stirring occasionally.
  3. Once broccoli has slightly softened, add the shredded chicken and stir. Remove pan from heat and set aside.
  4. In a large bowl, whisk together the 1/4 cup melted butter, eggs and almond or coconut milk. Once mixed, add the oregano, parsley, cayenne and sea salt and pepper to taste.
  5. Next, add the chicken/veggie mixture and stir. Pour into the greased casserole dish and place in the preheated oven. Bake for 40-45 minutes or until golden brown and puffy.
  6. Let cool about 5-10 minutes before serving.

Yields: 4 servings

 

 

Pumpkin Spice Granola

Pumpkin spice granola

I’ve still been on a kick of making homemade granola and decided it was time for a fall-inspired variety. After all, tis the season for pumpkin spice, right? It makes the house smell so cozy and warm too. It’s actually the first time I’ve used pumpkin seeds in homemade granola and I must say, I really like it. The addition of the almond butter adds a nice coating on the coconut flakes, especially if you use a grittier, freshly ground almond butter, but any kind will work. In this case, I used freshly ground almond butter from the store.

Meanwhile, I still plan on filling you all in on my Jamaica experience sometime soon. I’ve been a little distracted though because last Thursday, we got a new 5-month old kitten! Jesse and I both felt ready after the loss of Mila and found a kitten on Craigslist that urgently needed a new home. Long story short, she was in a home going through a domestic violence divorce. We stepped in and rescued her, and named her Frankie. Here’s a picture of our sweet girl:

Frankie, our new kitty

Ingredients:

  • 6-7 cups unsweetened coconut flakes 
  • 2 cups raw pumpkin seeds (aka pepitas) 
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey
  • 2 tsp pure vanilla extract (I like this brand)
  • 4 Tbsp unsweetened almond butter (melt slightly if it’s really stiff)
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Dash of sea salt
  • 3/4 cup unsweetened dried currants

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour the coconut chips and pumpkin seeds on a large baking sheet.
  3. In a small bowl, gently whisk together the coconut oil, vanilla, raw honey, sea salt, cinnamon, ginger, nutmeg and cloves. Once blended, whisk in the almond butter until smooth.
  4. Pour coconut oil mixture over the coconut flakes and pumpkin seeds, stirring well to coat. Spread out evenly on the baking pan and then place in the preheated oven for 15 minutes.
  5. Remove the granola after the 15 minutes and stir. Place back in oven for 10-15 more minutes or until all the granola is golden brown.
  6. Let cool almost completely and then stir in the currants.

Pumpkin Spice Granola

Fast

Spicy Sardine Scramble

Spicy Sardine Scramble

It’s only as of recent that I tried sardines for the first time and realized that I like the little suckers. I bought a tin of them a while back and had it in the cupboard for months before I decided to crack it open. I was kinda scared, but finally went for it. Since then, I’ve had sardines a couple more times and still much prefer to eat them in scrambles, as it mellows out some of the strong flavor. I can handle small amounts straight up with pickled veggies, but can’t finish off a whole tin like I can here.

Meanwhile, to fill you all in on what I’ve been up to — I just recently got back from a trip home to Michigan. It was a fun and eventful trip filled with my cousin’s wedding, time on the lake, lots of family time, reunions with friends, good food and relaxation. Now, in about a week, I’ll be heading to Jamaica with Jesse for 4 nights! I won a wellness retreat with ePhysiologix and get to stay at a topnotch all-inclusive resort in Negril, attend workshops, enjoy leisure time and network with other like-minded folks. It should be great and Jesse and I are stoked! We’ve never been to Jamaica before and Jesse’s never even been out of the country, except for Canada. We leave on a redeye a week from tomorrow!

Cheers!

Ingredients:

  • 1 can sardines in olive oil with lemon (I like this brand)
  • 2 pasture-raised eggs, whisked
  • 1/2 Tbsp grass-fed ghee or butter
  • 1 cup broccoli slaw
  • 1 tsp ground cumin
  • Chili powder to taste
  • Chipotle powder to taste
  • Sea salt and pepper to taste
  • Drizzle of Tessemae’s All Natural Lemon Chesapeake, optional

Directions:

  1. Melt ghee or butter in a small skillet over medium heat. Add the broccoli slaw and season to taste with sea salt and pepper.
  2. Meanwhile, place sardines in a medium-sized bowl and mash with a fork (discard leftover oil in tin). Whisk in the eggs and add the cumin, chili powder, chipotle powder, sea salt and pepper.
  3. Once the slaw is softened a bit, add the sardine/egg mixture. Stir with a spatula to mix everything together.
  4. Continue to cook over medium or medium-low heat, stirring occasionally until scramble is cooked through.
  5. Remove from heat and drizzle Tessemae’s All Natural Lemon Chesapeake on top, if using.

Yields: 1 serving

Spicy Sardine Scramble