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Category: Recipes

Recipes that will make your mouth water and make you want to go back for more.

Crispy Sweet Potato “Steaks” with Spicy Warm Spinach Salad

 

Sweet Potato “Steaks” with Warm Spicy Spinach Salad

Ok, so I am not entirely sure how this recipe came about exactly.  I initially planned on trying sweet potato sliders and this recipe could be called “Crispy Sweet Potato Sliders on yummy Hawaiian Rolls” because that is probably how I would serve them.  As fate would have it, I was craving a nice steak served with a salad and so along came the Crispy Sweet Potato “Steak”  The key to this recipe is to create a sort of brine.  The brine accomplishes two main things.

  1. Helps to remove some of the starch from the sweet potato allowing them to crisp nicely.
  2. Infuses the sweet potatoes with more flavor.

Ingredients:


8 large sweet potatoes peeled and sliced into thick rounds

2 Tbsp Olive Oil

1 Tbsp Butter

4 cups spinach

1 cup almonds

 

Brine:

Warm Water

2 Tbsp Salt

10 Peppercorns

1 Tbsp dehydrated onions

 

Vinaigrette:

1/4 cup olive oil (1 Tbsp used to roast nuts)

1/2 teaspoon salt

1/4 cup apple cider vinegar

1 tsp brown sugar

1 tsp mustard

2 tsp Sriracha
Directions.

Place sweet potatoes on a large container with a lid.  Cover sweet potatoes with warm water. Add salt, peppercorns and onions.  Let sit for at least an hour.  Overnight is best.

Pat sweet potatoes dry with paper towel.

Preheat oven to 425 degrees

Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.

Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil.  Repeat until pan is full of sweet potatoes “steaks”.

Bake at 425 degrees for 20-25 minutes or until the “steaks” are fork tender. Flip at 10 minutes.

After 25 minutes raise the temperature to 500 degrees to get a nice crisp.

Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.

 

 

While the “steaks” are cooking, grab your spinach and place in a large bowl.

Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering.  Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown.  About 8-10 minutes.

Remove from heat, add 1/2 teaspoon of salt and 1/2 teaspoon of paprika.  Stir to coat nuts evenly. Add the almonds to the bowl with the spinach.

Pour vinaigrette over spinach, nuts and toss to coat.  Serve alongside sweet potato “steaks”.

 

5.0 from 2 reviews
Crispy Sweet Potato "Steaks" with Spicy Warm Spinach Salad
 
Ingredients
  • 8 large sweet potatoes peeled and sliced into thick rounds
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 4 cups spinach
  • 1 cup almonds
  • Brine:
  • Warm Water
  • 2 Tbsp Salt
  • 10 Peppercorns
  • 1 Tbsp dehydrated onions
  • Vinaigrette:
  • ¼ cup olive oil (1 Tbsp used to roast nuts)
  • ½ teaspoon salt
  • ¼ cup apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp mustard
  • 2 tsp Sriracha
Instructions
  1. Place sweet potatoes on a large container with a lid. Cover sweet potatoes with warm water. Add salt, peppercorns and onions. Let sit for at least an hour. Overnight is best.
  2. Pat sweet potatoes dry with paper towel.
  3. Preheat oven to 425 degrees
  4. Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.
  5. Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil. Repeat until pan is full of sweet potatoes "steaks".
  6. Bake at 425 degrees for 20-25 minutes or until the "steaks" are fork tender. Flip at 10 minutes.
  7. After 25 minutes raise the temperature to 500 degrees to get a nice crisp.
  8. Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.
  9. While the "steaks" are roasting grab your spinach and place in a large bowl.
  10. Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering. Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown. About 8-10 minutes.
  11. Remove from heat, add ½ teaspoon of salt and ½ teaspoon of paprika. Stir to coat nuts evenly.
  12. Add the almonds to the bowl with the spinach.
  13. Pour vinaigrette over spinach, nuts and toss to coat. Serve alongside sweet potato "steaks".

Pumpkin Pie Cream Cheese Dip

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 Guest Post from Jazzy Sweet Life

This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.

Ingredients:

8 oz. Cream Cheese


1/2 c Powdered Sugar

1 c Pumpkin Puree

1/2 c Plain Greek Yogurt

1 1/2 tsp Ground Cinnamon

1 tsp Nutmeg

 

Direction:

  1. In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
Pumpkin Pie Cream Cheese Dip
Author: 
Recipe type: Dip
 
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
Ingredients
  • 8 oz. Cream Cheese
  • ½ c Powdered Sugar
  • 1 c Pumpkin Puree
  • ½ c Plain Greek Yogurt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Nutmeg

Gluten-free blueberry crumble 

IMG_1413.JPG
When I have a sweet tooth this is one of the crumbles that I love the whip up so that I can curb my sweet tooth and get a nice blast of antioxidants, protein and fiber.

Blueberries are sweet all on thier own and can be eaten raw, which helps preserve their vitamin C content.  They are just fine lightly cooked also.  These deep purple beauties can be used to boost the nutrient content in muffins, cakes, fruit salads or crumbles.

Blueberries are sweet all on thier own and can be eaten raw, which helps preserve their vitamin C content. They are just fine lightly cooked also. These deep purple beauties can be used to boost the nutrient content in muffins,… Click To Tweet
Ingredients:


4 cups blueberries (Room temperature)

2 tablespoons coconut flour

1/4 cup honey

Juice of one lemon

1/4  teaspoon cinnamon

1 teaspoon vanilla

Topping:

1/4 cup coconut flour

1/2 old-fashioned oats

2 tablespoons brown sugar

1/4 teaspoon cinnamon

Pinch of salt

4 tablespoons cold butter

Directions: 

Preheat oven to 400°

Mix blueberries with coconut flour honey lemon juice cinnamon and vanilla mix gently to ensure berries are coated.
Topping

In a medium bowl whisk together flour oats brown sugar cinnamon and salt.

Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.

Drop topping over blueberry mixture and transfer to oven.

Bake at 400° for 25 to 30 minutes. Cover crumble with voile reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.

 

4.0 from 1 reviews
Gluten-free blueberry crumble
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
When I have a sweet tooth this is one of the crumbles that I love the whip up so that I can curb my sweet tooth and get a nice blast of antioxidants, protein and fiber.
Ingredients
  • Filling:
  • 4 cups blueberries (Room temperature)
  • 2 tablespoons coconut flour
  • ¼ cup honey
  • Juice of one lemon
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • Topping:
  • ¼ cup coconut flour
  • ½ old-fashioned oats
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 4 tablespoons cold butter
Instructions
  1. Preheat oven to 400°
  2. Mix blueberries with coconut flour honey lemon juice cinnamon and vanilla mix gently to ensure berries are coated.
  3. Topping
  4. In a medium bowl whisk together flour oats brown sugar cinnamon and salt.
  5. Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.
  6. Drop topping over blueberry mixture and transfer to oven.
  7. Bake at 400° for 25 to 30 minutes. Cover crumble with voile reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.

Wanna be Mushroom “Jerky”

We go through the mushrooms fairly quickly. We love them in omelettes, stir fry, and as “jerky”. It is a really quick and easy way to enjoy one of our favorite vegetables. We refer to it as mushroom jerky because we eat it that way and it is the perfect “meat-like” snack.

Mushrooms have compounds the boost the immune system, aid in preventing cancers and infections.  Research has also shown them to be beneficial for auto-immune diseases like arthritis and lupus.

In an effort to manage my Discoid Lupus, mushrooms are a regular part of my weekly diet.  This has become one of my favorite ways to eat mushrooms because they are so easy to prepare and easy for on the go munching. 🙂

Fun Tip: Place your mushrooms in direct sunlight to enhance the vitamin D content. Click To Tweet

Mushrooms are also a great source of healthy protein for vegetarians.

 

Ingredients

2 cups Mushrooms

Pepper

Salt

olive oil
Directions

Preheat oven to 425

Slice mushrooms into thick slices.

Lay on cookie sheet in one layer

Sprinkle with salt and pepper

Spray with olive oil.

Bake for 15-20 minutes

Remove from oven and sprinkle with a bit of salt.

 

4.8 from 4 reviews
"Wanna Be" Mushroom "Jerky"
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
 
Quick and easy one ingredient snack or side.
Ingredients
  • Mushrooms
  • Pepper
  • Salt olive oil
Instructions
  1. Preheat oven to 425
  2. Slice mushrooms into thick slices.
  3. Lay on cookie sheet in one layer
  4. Sprinkle with salt and pepper
  5. Spray with olive oil.
  6. Bake for 15-20 minutes
  7. Remove from oven and sprinkle with a bit of salt.

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