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 🙂
What is better than some warm banana bread right out of the oven? Today I am sharing a new recipe I recently tested out for some delicious banana bread… it might just happen to be healthy version (of course) and paleo friendly! The recipe is very easy and takes minutes to prepare…
Paleo Banana Bread
3/4 cup of almond flour
1/4 cup of coconut flour
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of honey
1 teaspoon pure vanilla extract
optional: chocolate chips, blueberries, walnuts/pecans
- Preheat oven to 375 degrees
- Spray/line a small bread baking pan and/or muffin tins with coconut oil
- Mix all the dry ingredients together in a large bowl
- Add in the wet ingredients and mix well
- Pour the batter into your baking pan/muffin tins
- Top with crumbled walnuts (optional)
- Bake in the over for 15 minutes or until golden brown 🙂
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 🙂
Whole Foods Market and Trader Joes now make spiralized sweet potato zoodles prepackaged and ready to cook, leaving no excuse to not jump on the zoodle bandwagon! Zoodles are the perfect healthy alternative to pasta and are super quick and easy to make.
Any type of zoodle can either be sautéed or roasted in the oven; I tend to roast them in the oven so I have an easier clean up!
Rosemary Sweet Potato Zoodles
Package of sweet potato zoodles (or spiralize 2-3 sweet potatoes)
Salt & Pepper to taste
Preheat the oven to 400 degrees
Line a baking sheet with tin foil and spray with coconut or olive oil
Lay out the sweet potato zoodles and drizzle with olive oil
Sprinkle with garlic powder and rosemary
Bake in the oven at 400 degrees for 15 minutes (broil for 2-3 minutes for crispier zoodles)
Remove and place in a large bowl, sprinkle with salt and pepper
Serve with sliced avocado for the perfect side dish or top with additional roasted veggies and a protein of your choice for a full meal!