Sweet potatoes are hands down one of my favorite foods. Today I am sharing a different way to prepare them that works very well in the summer because you can make ahead and eat cold on top of salads or as a side! The recipe is VERY easy to make and takes little to no time 🙂
Sweet Potato Quinoa Cakes
Makes about 10-12 cakes
- 3 medium baked sweet potatoes (no skins)
- 2 cups cooked quinoa
- 1/4 cup onions chopped
- 1 tbsp minced garlic
- salt and pepper to taste
- 1/4 cup olive oil
- optional: add a dash of red pepper flakes or cayenne for a spicy kick
Step One: Bake your sweet potatoes thoroughly or if you are short on time microwave the sweet potatoes until they are fully cooked and can easily be mashed.
Step Two: Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with tin foil or parchment paper and spray or coat with coconut oil.
Step Three: Place prepared sweet potatoes in a large bowl and mash the potatoes until they are a good consistency (some people prefer small chunks).
Step Four: Stir in the two cups of cooked quinoa, onions, garlic, salt and pepper
Step Five:Using your hands, shape the quinoa mixture into small palm-sized patties and place them on the baking sheet.
Step Six: Brush or spray some additional coconut or olive oil on the top of each cake and place in the oven. Bake for 15 minutes or until golden brown!
These sweet potato cakes are a great salad topper, side dish, appetizer or quick snack 🙂
Happy Monday! I wanted to share my favorite anti-inflammatory green smoothie recipe that leaves me feeling detoxed, replenished, and energized; what better way to start your week?!
What I love most about this smoothie is that it does not deprive you of any nutrients or calories; it is a complete meal with both protein and healthy fats to keep you full and feeling great. The recipe calls for turmeric, a spice which contains a compound called, curcumin, which is the most powerful anti-inflammatory compound in the world! Studies have shown that turmeric has properties for fighting all sorts of medical issues even better than some prescription drugs. Adding turmeric into your diet is easy to do and a huge win!
Anti-Inflammatory Green Smoothie
2-3 handfuls of kale/spinach
1 cup of almond milk
1/2 cup mango
1/2 avocado (optional)*
1/2 tsp of ginger
1/2 tsp of turmeric
1/2 tsp maca powder (optional)*
1-2 scoops of all natural plant protein powder (recommend vanilla/vanilla chai flavor)
2-3 tbs of hemp seeds, flax seeds or chia seeds (or a combination of two)
*two optional ingredients that have GREAT health benefits:
Avocado: is a great addition to your morning smoothie because of its nutrients and healthy fat content. Dr Lipman suggests having 1/2 avocado daily with breakfast for sustained energy and fullness. It adds an amazing creamy texture to your smoothie as well!
Maca Powder: is a great superfood that is known to boost energy, libido, improve skin & hair and even balance hormones. It adds a great strong flavor that compliments the ginger and turmeric as well.
Fill up your blender with all of the ingredients and blend until smooth and creamy.
Portion into a glass and enjoy! 🙂
I actually wrote this blog post over three years ago when I first started Sunshine & Superfoods but I wanted to revamp and repost it since this recipe is probably way more relevant now than it was then! Justin (my boyfriend) and I have been totally hooked on the cold brew coffee you can now buy at Whole Foods and Trader Joe’s. So three years back, I did some research and found it is actually very easy to make, just a little time consuming. We have been consistently making cold brew at home since and it is AWESOME. The homemade version tastes just like the store brands and maybe even a little better because you have the ability to make it as strong as you’d like…
Here is the recipe we use; it makes a coffee concentrate that you might (some people enjoy it very strong) need to dilute with water when it comes time to drink it. It’s easier and more efficient, space-wise, to make a concentrate so you don’t have to keep a huge pitcher in your fridge. You just keep this small jar and pour your cup one-third full with coffee, then fill the rest with water and ice when you’re ready.
Homemade Cold Brew
1 and 1/3 cups ground coffee
4 cups water (cold or room temp)
Large French Press
- Place coffee into the french press and pour water over top.
- Stir to combine.
- Let sit for at least 12 to 24 hours at room temperature. After the allotted time press the French press down.
- Move the cold brew into the refrigerator.
- Your done! Cold brew coffee concentrate 🙂
On a mission to find new vegetable side dish ideas, and a little inspiration from a pizza date night, I came up with a new fan favorite in our house; Balsamic Roasted Eggplant & Tomatoes. This dish is SO easy to make, super healthy, is filling, requires minimal ingredients, and packs tons of flavor…can it get any better than that?
Balsamic Roasted Eggplant & Tomatoes
1 medium size eggplant
½ package of cherry tomatoes halved
sea salt and pepper to taste
- Preheat the oven to 400 degrees
- Cut the eggplant into a bunch of round slices and lay flat on a sprayed baking sheet then top with the halved cherry tomatoes
- In a small bowl, mix together 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil
- Brush the mixture on top of the eggplant and tomato slices then sprinkle with garlic powder, sea salt, and pepper
- Place in the oven for 25-30 minutes or until golden brown
Serve and Enjoy 🙂