I LOVE sweet potatoes. Enough so that I usually buy a big ole’ bag of them when I go to Costco. I especially love them roasted along with other root veggies, but sometimes I just have to grab a potato and go. So, the next best thing is to microwave it. I can do that in my own kitchen or wait until I get to work to cook the potato for lunch. I like to eat them plain or with a little butter and maple syrup. I also like to cube them and add them to my veggie mixes.
Here’s the FASTEST way that I know to cook a sweet potato. Rinse it off with clear water. Place it onto a microwave safe dish. Place a wet paper towel or dishcloth over the potato. Microwave on high for 8 to 10 minutes. Eat warm or let cool and cut into cubes for your other dishes.
A plus is that the potatoes freeze well, so I can cook the whole bag in one day, plate my week’s worth of lunches and freeze the rest.
This nutritious lunch is made with a medley of cooked sweet corn, squash, zucchini, black beans, diced tomatoes and cubed sweet potatoes. Add a little salsa to spice it up and you will be good to go.
It’s cold and snowy this weekend, so I really feel like cooking yummy comfort food. What better meal than a hot, hearty stew?
This vegan stew is great when served with your favorite flat bread or crackers. Moroccan flavors are hot and spicy! So, if you don’t like your food to be too hot, just cut the spice amounts in half. The stew turns out just as good and flavorful. Speaking of spices, the spices used in this dish are full of antioxidants which has to be good, right?
The fresh baby spinach leaves? Well, that’s not a part of the traditional Harira recipe. I like spinach and it’s nutrition packed so I throw it in just about everything, but of course, if you are not a fan of spinach don’t add any to the stew.
I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.
You know how you have a bazillion gallons of cranberry sauce or chutney left over after your holiday guests have gone home? Well, I make the chutney and HOPE that my guests don’t eat it all up. Of course, it is so easy to make and store that you can make more after the party if it does get gobbled up. You can freeze it too, so you can have cranberry chutney all year round.
Fall and winter are the perfect time to roast root vegetables. Not only are they plentiful, but the weather has turned a bit cooler or downright cold as the case may be. Unlike summer, autumn is a great time to have the oven on for about an hour or so. That’s all it takes to roast a truckload of veggies ready for the week’s feasts. I cook one day a week, so popping a pan of veggies into the oven is an easy way to assure that I have plenty for grab and go lunches and dinners all week long. Continue reading “How to Roast Root Vegetables”→
I’m in the middle of cooking for the week again. My crock pot chicken is almost done so I’ll have that for lunch. I’ve already made the rice/ quinoa medley, so I’ll move on to roasted vegetables next. Roasted root veggies are so easy to make and I can eat those all week as well. They are fabulous when combined with other foods to make satisfying and easy meals. Continue reading “Easy but Delicious Lunch with Roasted Vegetables”→
Just in time for your holiday baking – Try my gluten free, graham cracker mini tart crusts. I made them so that I could make fabulous but still healthy mini tarts to take to work for a holiday pot luck. Of course they had to be healthy, but not taste “healthy and gluten free” if you know what I mean.
They were a hit! Even the people who pooh-pooh my brown bag lunches didn’t guess that they are made of exactly what I often eat- – Gluten free honey grahams, nuts, and sunflower butter. They all ate their cake tarts and had to admit that these are delicious. One of my sugar-junkie non- believers even said that he could eat these all day long. And, seriously, so can I. Let’s just say that I have to do a LOT of taste testing when I make these little cups filled with everything from fruit yogurt, diced poached pears or pumpkin pie desert topped with coconut whipped cream. YUM!
I’m calling these mini crusts “almost sugar free” because there is a little honey in the recipe and a little sugar in the purchased graham crackers. Since my recipe calls for a cup of pecans, it cuts way down on the graham crackers as well. You can certainly make the tart cups have even less sugar by substituting Stevia for honey. Speaking of substitutes, there is an excellent chart of baking substitutes found on Greatist. Click to see and print it out.
Before you get started, you will need an un-greased mini tart or cupcake baking pan and a food processor.
Preheat your oven to 350 degrees
6 gluten free honey graham crackers
1 cup pecans
1/8 cup coconut oil
1/8 cup sunflower butter
2 tbs honey (can substitute 2 packets Stevia or sweetener of your choice)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Into the food processor, toss the dry ingredients and whirl them until they are all crushed up. Add melted coconut oil and sunflower butter and process until smooth and pebbly.
Drop spoonfuls of the cracker mix into the baking pan. Use your fingers to press down into the cups and up along the sides.
Pop the pan into the oven and bake for fifteen minutes. When they come out of the oven, the cups will be a little raised and puffed up. Use a dowel or small jigger glass to push them back down so that they are nice and flat on the bottom. Cool and fill with whatever you like.