sweet potato casserole

4 medium sweet potatoes  •  1/4 cup heavy whipping cream
1 egg  •  1 T butter, salted  •  1/2 tsp salt  •  1/4 tsp fresh nutmeg
1 tsp cinnamon  •  1 tsp orange zest
1/2 C rolled oats  •  1/2 C almond flour  •  1/4 C pecans, chopped
1 T flaxseed meal  •  2 T butter  •  1 T maple syrup or agave nectar

I thought for sure I had blogged about this side dish before. It’s one of my favorites, it’s also one of my family’s favorites. My son calls this dish potato candy so you can’t go wrong with that, especially since I add very little sugar. I serve this dish for Thanksgiving each year but its really great to serve throughout the year. I came across a similar variation of this recipe several years ago while celebrating Thanksgiving with some good friends, since then, I have adapted the recipe to my own liking and cut out the gluten. The hint of nutmeg and orange in this dish coupled with the crunchy, nutty topping is simply mouth watering. It also goes along nicely with a big juicy steak!

Preheat oven to 400 degrees F.

Directions: Bake the sweet potatoes wrapped in foil at 400 degrees for an hour or until tender. I order to get the sugary sweet taste and creamy consistency in your sweet potatoes don’t skip this step and microwave them instead, you won’t get the same results. Lower  the oven temperature to 350 degrees F. while skinning potatoes.
Place the skinned sweet potatoes in a large mixing bowl or your standing electric mixer. Add in the whipping cream, egg, butter, salt, nutmeg, cinnamon and orange zest. Beat ingredients together until smooth and place in a baking dish. Bake at 350 degrees for 20 minutes uncovered. Meanwhile, prepare the sweet potato topping.

Topping Directions: In a small mixing bowl combine the rolled oats, almond meal, flaxseed meal, chopped pecans, butter and the maple syrup. Mix until ingredients appear to resemble crumbles. Once sweet potatoes have baked 20 minutes add the topping and continue to bake another 20 minutes uncovered until golden on top. Enjoy immediately.

Serves 4-6

… Happy Friday.

whole wheat buttermilk biscuits with strawberries

2 C white whole wheat flour  •  1 C all purpose flour
1 T flax seed meal  •  1/4 C sugar  •  4 tsp baking powder
1 tsp sea salt  •  1 tsp cream of tartar  •  2 T powder sugar
1/2 C butter, unsalted  •  1 1/4 C buttermilk, or sour milk*
1/4 C whipping cream, plus some for brushing tops
1 C fresh strawberries, chopped
course sugar for sprinkling, optional

I recently made these biscuits with my daughter and shared them on Instagram, many of you requested the recipe and so here it is! These biscuits are bright, sweet and flaky. I love the little bits of sweet strawberries you get in each bite. They make a great breakfast, tea time appetizer or even dessert when served with ice cream and whipping cream.

Preheat oven to 450 degrees F.

Directions:
Prepare baking sheet by covering it with parchment paper and set aside. First, you will need a large bowl with a hand mixer or standing electric mixer with the dough  paddle attached. Dice fresh strawberries and mix in powder sugar, set aside. Stir together the flour, baking powder, sugar, salt and cream of tarter. Dice butter into small cubes and blend into flour mixture until the mixture resembles course crumbs. Then slowly add in the buttermilk and whipping cream until mixture comes together. Add in the flax seed meal and beat for about 30 seconds or just until blended. Finally, fold in the diced fresh strawberries, gently, until evenly dispersed. Drop dough in heaping spoonfuls onto the prepared baking sheet, brush tops with whipping cream and sprinkle with course sugar, I prefer to use a course pure cane sugar. Bake for 10 minutes or until golden. Enjoy with butter, jam or a sweet whipped buttercream.

Makes 1 dozen

*To sour your milk, if you do not have buttermilk handy, add 1 T white vinegar or lemon juice to your milk. Stir well and set aside for at least 7 minutes. Milk will curdle when ready.

… Happy Monday!

sloppy joe sliders

1.5 lb ground turkey  •  1 T extra virgin oil olive
1/2 an onion, minced  •  2 cloves garlic, minced
1-15oz can tomato sauce  •  2-3 T tomato paste
1 C water, warmed  •  1 T salt  •  white pepper to taste
2 pkgs mini-slider buns

My kids go crazy over these sliders, they are just the right size for their small mouths and oh so finger lickin’ good! Parents, prepare for a little bit of a mess, but a whole lot of eating. And don’t forget about the adults, who can resist the classic sloppy joe? While my family enjoys this dish from time to time for lunch or dinner, I also serve these for parties I am hosting with lots of finger foods and appetizers, usually during a sporting event, it just seems appropriate.

Prep: In a large stock pot brown ground turkey, drain and set aside. Saute the onions and garlic in the extra virgin olive oil until tender. Add in the ground turkey, the cans of tomato sauce and paste, and the sauteed onions and garlic to the browned turkey. Allow mixture to simmer on medium low for about 20 minutes, occasionally stirring until all the flavors have had time to meld together. Enjoy on your favorite bun* or in a baked potato.

Garnish with your favorite toppings, here are some I suggest: chopped onion, fried onion strings, chopped pickle or sharp cheddar cheese.

*Pictured above are the Mini Slider Buns from Trader Joe’s.

Makes 10-12 sliders

notes: Depending on how picky your little eaters are, you can also make this recipe with bell peppers or red chili flakes. If you enjoy a hint of sweetness you may also want to try adding a few tablespoons of brown sugar or pure maple syrup.

… Happy messy eating.

lemon bars

2 C flour  •  1/2 C powder sugar  •  2 T cornstarch
1/4 tsp sea salt •  3/4 C butter, unsalted & cubed  •  4 eggs
1 1/2 C sugar  •  3 T flour •  1 tsp lemon zest
3/4 C lemon juice, fresh squeezed  •  1/4 C half & half
powdered sugar for dusting

Finally, springtime. Its warming up outside, the flowers and trees are in bloom and I’m craving bright and colorful desserts like these lemon bars that I am sharing with you today.  I tend to be drawn to foods that are both sweet and savory and since these bars are both sweet and tart the combination always leaves me wanting more than just one!  The citrus aroma of the lemon and vibrant yellow tones in these bars coupled with the sweet and tart taste make this dessert irresistible to lemon lovers and non-lemon lovers a like.

Preheat oven to 350 degrees F.

Directions: Prepare a 13 x 9 baking sheet by lining, greasing and setting aside. In a large bowl stir together the flour, powdered sugar, cornstarch and sea salt. Add the butter and beat on a low speed until mixture resembles fine crumbles. Press mixture into prepared baking sheet and bake at 350 degrees for about 18 minutes, or until golden in color. Meanwhile, in a medium size bowl beat together the eggs, sugar, flower, fresh lemon juice, lemon zest and half and half. Pour mixture over the crust as soon as it is golden and allow bars to bake another 20 minutes, or until the center is set. Allow to cool, dust with powdered sugar and enjoy. Store in the refrigerator in an air tight container for up-to four days or freeze for later.

Recipe adapted from the Better Homes and Gardens New Cook Book, Gifts from the Kitchen, p. 282

Nutrition Facts: Serving size based on one bar
Calories 115  .  Total Fat 5g  .  Cholesterol 34mg  .   Sodium 52mg
Total Carbohydrate 17g  .  Fiber 0g  .  Protein 2g

Makes about 36 bars

… Wishing you and your family a happy spring and hoping you have a blessed Resurrection Day! Also, a happy birthday to my sis-in-law LD.

berry protein shake

1 C vanilla almond milk  •  1 scoop powdered vanilla whey protein
1/3 C blueberries, frozen  •  1/3 C raspberries, frozen
6-7 strawberries, frozen  •  1/3 C blackberries, frozen
1 hand full fresh spinach leaves
1/4 tsp pure vanilla extract
whipping cream and fresh berries to garnish

Protein shakes are a great way to substitute any meal of the day, they also are a means feed your body the necessary amino acids your muscles absorb after a rigorous work out. It is important that our bodies get the recommended amount of protein each day but not taking in too much protein as it can be harmful to your kidneys. I recommend consulting a dietician, nutritionist or your preferred health care professional before using over the recommended daily amount. Protein aids in weight management when eaten with a well-balanced diet, allowing our bodies to fill full wanting less filler foods like carbs and sugars. This berry protein shake is one of my go-to shakes after my workouts or in the afternoon when I am hungry for a snack. It is healthy, filling and tasty.

Directions: In a blender pour in the almond milk, then add the scoop of whey protein and blend just until combined. Then add in all the frozen berries and the vanilla extract. Continue to blend until combined and smooth. Lastly, add in the spinach leaves and blend on high for one minute. Pour into a glass and garnish with whipping cream and berries if you wish. Enjoy!

Nutrition Facts: Amount per recipe, about 4 cups
Calories 180  .  Total Fat 5.5  .  Sodium 295 mg  .  Potassium 160 mg
Total Carbohydrate 5g  .  Sugar 2.5g  .  Protein 28g

Makes 1 serving

notes: You can also use fresh berries if you prefer, add 5 ice cubes to your blender when using the fresh berries. You can also use a low-fat milk with this recipe but I prefer the almond milk.

… Happy Tuesday! Many happy birthday wishes this week to DD, CD and LD!

peanut butter balls

1 C peanut butter  •  3 T honey  •  3/4 C instant oats
3/4 C rice crisps  •  1 T flax seed meal •  1/4 C peanuts, crushed
1/3 C coconut flakes, sweetened

Peanut butter is one of my personal favorites. I eat it off a spoon, on waffles, ice cream … in many dishes sweet or savory, it doesn’t matter – my mouth waters for peanut butter. There seems to be something comforting about eating peanut butter, I imagine it’s a lot like how people feel about chocolate. Hungry for a quick snack? Peanut butter. Long morning cleaning up potty messes? Peanut butter. That time of the month? (sorry guys) Peanut butter. So now that you know I adore peanut butter let me share with you a “healthier” version of the crispity, crunchity, oh so ooey and gooey peanut butter ball. Great for any quick snack, long morning pick me up, late night freezer raid or just dessert.

Prep: Line a baking pan with parchment paper and set aside.

Directions: Prepare the crushed peanuts and the coconut flakes in separate small bowls and set aside. In a large sauce pan heat the peanut butter and honey on a medium heat until melted, stir to combine. Remove from heat and add in the oats, rice crisps and flax seed meal, continue to stir in until all ingredients are combined and stick together forming a ball. Using a tablespoon to keep the size of the balls even, scoop out mixture and roll by hand. Roll peanut butter balls in the coconut flakes or crushed peanuts, alternating one after the other and place on parchment paper to cool. Serve once cooled, refrigerate for later or freeze for up to three months.

Notes: You can really make these in several different ways and substitute many of the ingredients. Instead of peanut butter you can use almond butter and instead of honey you can use agave nectar. You can also roll the balls in mini chocolate chips, cocoa powder, powder sugar and the list goes on, get creative and enjoy!

Nutrition Facts: None

Makes about 18 1″ balls

… many happy birthday wishes to my dad, my brother and my brother-in-law, love you guys!

gluten free brownies

16 oz almond butter  •  2 eggs  •  1 tsp pure vanilla extract
1/2 tsp sea salt  •  1 tsp baking soda  •  1 C chocolate chips
1/2 C cocoa powder  •  1 C agave nectar or honey
powder sugar for dusting

Chocolate is a staple dessert in my family. If I am throwing a party I know I need to plan on having several chocolate desserts, the rest just doesn’t get eaten up like the chocolate does. One of my favorite chocolate desserts to making is brownies, they are a quick and easy dessert that everyone enjoys. Ooey, gooey and oh so chocolatey, this recipe is going to wow your guests and their taste buds. Rich, moist and decadent like grandma use to make, only no flour, butter or granulated sugars. I know this sounds a little crazy, I mean who takes butter out of brownies, right? Believe me when I say TRY THESE … and when you do, try to share them! My favorite part about these brownies is that they are rich in chocolate with a hint of a nutty flavor at the end.

Preheat oven to 325 degrees F.

Directions: Grease an 8×8 glass dish and set aside. In a large mixing bowl, with a hand mixer or free standing mixer, combine almond butter, eggs, agave nectar or honey, pure vanilla extract and salt. Once ingredients are blended well add the cocoa powder and baking soda and continue to mix until combined. Using a spatula fold in the chocolate chips, combining all ingredients and pour in your 8×8 prepared pan. Bake at 325 degrees for 35-40 minutes. Cool at least 10 minutes before serving.
Recipe adapted from www.elanaspantry.com/brownies/

Notes: Since Valentine’s Day is tomorrow, make these for your sweetie and cut them out using a heart shaped cookie cutter, add some powdered sugar on top if you wish. These brownies are also great when topped with some strawberries and whipping cream! Enjoy!

Nutrition Facts: None given

Makes about 16 brownies or 1 8×8 pan

… Happy Wednesday … hope you have a memorable Valentines Day with your special sweetie.

roasted butternut squash

1 large butternut squash  •  1 small sweet onion, diced  •  1 T garlic powder
2 T extra virgin olive oil  •  1/2 tsp ground nutmeg  •  1 tsp dried parsley
1 tsp sea salt  •  1/2 tsp fresh ground pepper

Warm and toasted on the outside with a soft center and sweet finish, this butternut squash is a great side dish. I love roasting butternut squash because the flavors from it are both savory and sweet. The hint of nutmeg in this dish adds a nice fall flavor in your mouth and a nutty aroma in the kitchen. In efforts to continue to make healthier eating choices this year I would recommend butternut squash as a side dish in substitution of another carb.  Butternut squash is considered to aid in weight loss and is a very good source of vitamin A, vitamin C, potassium and magnesium.

Directions: First you are going to need a sharp knife and some muscles. Seriously, cutting a butternut squash can be like going to war with a fruit in your kitchen. Fruit, yes that’s right, even though many consider a butternut squash a vegetable, botanically it is considered a fruit. There are many methods to cutting a butternut squash open, my method probably isn’t the “right” way to do it but I soften the squash in the oven on 400 degrees F before even cutting it open. First, I place the entire squash in a shallow pan filled about 1 inch in water. I allow it to roast for about 25 minutes, just until the squash has softened enough to cut in half easily. Meanwhile, I dice the onion and set it aside in a large bowl. I also prepare a large foiled baking sheet with some extra virgin olive oil on it, or you can use a cooking spray. Once the butternut squash is slightly tender I carefully cut it open, scrape out the seeds, flip it on the flat side and peel or cut off the skin. Then, placing the squash on a cutting board I dice it into 1 inch squares and add it to the large bowl with the onions. Drizzle the 2 tablespoons of extra virgin olive oil over the butternut squash and onions, sprinkle the garlic powder, nutmeg, parsley, sea salt and fresh pepper and toss, coating each piece. Pour mixture onto the foiled baking sheet and roast at 400 degrees F for 45 minutes, stirring every 10-15 minutes to bake evenly and prevent sticking. The squash is done once the edges are golden and the center is tender. Serve immediately with your favorite entree. This is also great in couscous or served cold in a salad.

Nutrition Facts Comparison:

for butternut squash : Serving size per 1 cup, or about 135g
Calories 82g, Calories from Fat 2, Fat 0g, Sodium 8mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugar 4g, Protein 2g

for sweet potato : Serving size per 1 cup, or about 135g
Calories 114g, Calories from Fat 1, Fat 0g, Sodium 73mg, Total Carbohydrate 27g, Dietary Fiber 4g, Sugar 6g, Protein 2g

for russet potato : Serving size per 1 cup, or about 135g
Calories 134 g, Calories from Fat 2, Fat 0g, Sodium 19mg, Total Carbohydrate 30g, Dietary Fiber 3g, Sugar 1g, Protein 4g

Serves 4

… Happy Thursday!

sweet potato and beef stew

1 1/2 lbs stew beef, cut into 1 inch chunks •  2 C green peas, frozen
2 C carrots, peeled & sliced  •  1 lb sweet potatoes, peeled & cubed
2 T olive oil  •  3 C green beans, frozen or fresh  •  1 onion, chopped
4 cloves garlic, minced  •  1 tsp salt  •  1/2 tsp pepper  •  1 bay leaf
1/4 tsp celery seed  •  4 C beef broth, organic  •  1/2 tsp nutmeg
1 T parsley, dried  •  additional salt and pepper to taste

When there is still snow on the ground and a chill in the air I enjoy having a hot pot of stew, soup or chili cooking slowly in my kitchen. Slow cooking is such a great way to meld flavors together and tenderize meats. I love that I can prep dinner early in the day and not worry about it again until it’s time to eat. This hearty recipe just happened to come together as I had stew meat and a lot of sweet potatoes I needed to use. The ingredients in the stew go really well together, although the potatoes and carrots are slightly sweet, the meat, green beans and peas balance the flavors making this a delicious savory dish.

Set slow cooker at a low temperature and cook for 6 hours

Directions: This recipe is super easy to make, you could literally dump all the ingredients in your slow cooker and 6 hours later viola, Beef and Sweet Potato Stew for dinner. However, I don’t recommend just dumping everything in because you want to enhance the individual flavors each ingredient brings to the dish. Before I begin assembling and prepping the ingredients for this stew I pour the beef stock in the slow cooker and begin to heat it. I then begin to saute the onions in the olive oil until tender in a large skillet over medium heat. Once the onions are tender I add in the minced or crushed garlic and saute until golden. Add in the diced sweet potatoes, chopped carrots, bag of frozen peas and frozen green beans and cook for a few minutes just to meld flavors, salt and pepper to taste. Carefully pour vegetables in the slow cooker and use the same skillet to brown meat. Salt and pepper the meat and sear it on a high heat just until browned. Once the meat is browned I add it to the slow cooker. Stir in celery seed, dried parsley and ground nutmeg, top with the bay leaf and cover slow cooker allowing it to simmer on low for about 6 hours. Meat will be tender when ready to serve.

Serves 6

notes: I like large chunks of meat and veggies in my stew but you can dice them to your desired size. 

… Happy Friday.

protein packed pancakes

3 eggs  •  1 C cottage cheese  •  1/4 C all-purpose flour
1/4 C white whole wheat flour  •  2 tsp baking powder
2 tsp canola oil  •  1 tsp pure vanilla extract

In effort to eat a little healthier this year, my husband and I are adding more protein and less carbs to our diet. Now that I am no longer pregnant, I should be back to blogging about all different kinds of food instead of mainly desserts! Even though, everyone knows I probably could just blog about my sweet tooth alone. Now remember, I said less carbs, not no carbs at all! And so, with that said, I am sharing with you these healthy, protein packed, and super tasty cottage cheese pancakes. Crisp on the outside, fluffy and moist in the middle, these pancakes make a great start to your day. In our house, breakfast happens quite often so sometimes these pancakes are also enjoyed for lunch or dinner.

Preheat non-stick griddle or skillet to medium
Be advised that these pancakes will stick to a stainless or aluminum skillet even when greased, use non-stick cookware only.

Prep: In a large mixing bowl beat eggs, non-fat or low-fat cottage cheese, all-purpose flour, white whole wheat flour, baking powder, canola oil and pure vanilla extract together. Once ingredients are mixed well, use a 1/3-cup size measuring cup to scoop the batter and pour onto cooking surface. Allow pancakes to cook for about four minutes per side or until batter is raised, fluffy and golden. Serve immediately with your favorite toppings and enjoy! – I made some topping suggestions in my notes below.

Makes 4 servings or about 12 pancakes

Nutrition Facts: amount per serving
Calories 210  .  Total Fat 13.2g  .  Sodium 284mg
Total Carbohydrate 9.7g  .  Cholesterol 167mg  .  Protein 12.8g

notes: You can also use apple sauce in this recipe instead of the canola oil if you’d like to cut the fat. I love to serve these pancakes with 100% Pure Maple Syrup and some fresh berries but you can also serve it with Agave Nectar, by dusting some powdered sugar on top or even by slathering some Almond Butter on and then topping with your favorite syrup. There is no right or wrong way to eat a pancake! FYI: this recipe doesn’t make very many of the pancakes, which I don’t mind since we are limiting the quantity we eat, although, they are super filling so I usually can only eat two.

… happy healthy eating in 2013!