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
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!
- 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
- Fresh berries
- Banana slices
- Drizzle of coconut milk
- Chopped nuts
- Cacao nibs
- Extra drizzle of raw honey
- 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.
- Bring mixture to a simmer. Cover with lid and continue to simmer 20-25 minutes or until porridge is smooth and creamy. Stir occasionally.
- 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.
- Taste and adjust spices as desired. Add raw honey, if using and stir well.
- Serve warm or cold with toppings of choice.
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!
- 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
- Preheat oven to 325 degrees F.
- Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
- In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
- 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!
- 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!
- Cool completely and store in glass jars.
Remember how I said I’d work on posting more breakfast recipes last week? Well, I’m on it and have an incredibly easy and satisfying one for you today. This recipe is great not only for breakfast, but also for lunch or dinner. In fact, I made it for my lunch this past weekend. Feel free to swap out the cabbage for another vegetable, based on what you like and have on hand. Kale, spinach, chard or collards would also work well. For a little extra fat and nutrients, serve with sliced avocado too.
Another great thing about this recipe, is that you can make it ahead of time and reheat it later on. So, if you need breakfast to-go in the morning, make this the night before and grab it out of the fridge before you leave. It holds up just fine in the fridge, reheats well and is more exciting than an on-the-go breakfast of hard-boiled eggs and such.
Meanwhile, be sure to check back tomorrow for a tasty, decadent treat recipe. Tomorrow is Fat Tuesday after all! I’ve got to follow suit. No, it’s not a king cake either. It’s much simpler than that, and it’s not cake period.
- 1/2 Tbsp grass-fed butter or ghee
- 1 3-4 oz smoked wild salmon fillet or lox, shredded (I use this brand)
- 1/4 head cabbage, chopped
- 2 pastured eggs, beaten
- Sea salt and pepper to taste
- 2-3 Tbsp chicken broth, preferably homemade
- 2 Tbsp full-fat coconut milk
- Black lava finishing salt for garnish, optional (I use this brand)
- Melt butter in a medium-sized skillet over medium heat. Add the cabbage and season with sea salt and pepper. Add the chicken broth and saute a few minutes, until softened.
- Next, add the eggs, smoked salmon and coconut milk. Add more sea salt and pepper, if desired. Mix together with a spatula and continue to cook over medium-low heat until eggs are cooked through.
- Garnish with black lava salt, if using.
Yields: 1 serving
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This recipe, inspired by Cinnamon Eats’s recent post (which she adapted from, It Starts With Food), came together on a whim this morning. I just got home from a great workout at Recreate Fitness and got to thinking about Cinnamon Eats’ spicy pear omelette. I didn’t feel like carefully crafting an omelette though, so decided I’d go with the messy scramble route instead. Here’s what came together:
- 1 ripe pear, chopped
- 2 pastured eggs, beaten
- 1/2 Tbsp grass-fed butter or ghee
- 1/2 – 1 tsp pure vanilla extract
- Dash of Himalayan sea salt
- Cinnamon to taste (I just shook a whole bunch on, the more the better)
- 1 Tbsp coconut cream concentrate (coconut butter is the same thing)
- 1 Tbsp chopped walnuts
- Drizzle of raw honey, optional
- 2 Applegate Naturals chicken apple breakfast sausages or other sausage of choice
- Heat small skillet over medium heat. Add the chicken apple sausages and let cook, rotating every couple minutes until done. (I cook them straight from the freezer, so it takes about 8 minutes). Once done, keep in the pan on low to stay warm.
- Meanwhile, heat the butter in a medium-sized skillet over medium heat. Add the chopped pear and stir for about 30 seconds.
- Add the vanilla to the beaten eggs, along with the cinnamon and dash of sea salt. Then, add to the pan with the pear.
- Mix around to incorporate the scramble and continue to cook over medium or medium-low heat. Drizzle the coconut butter on top and mix together. Drizzle in the honey if using as well.
- Once the scramble is done or nearly done, mix in the walnuts. Serve with the chicken apple sausages.