Tag Archives: sunbutter

21 Day Sugar Detox Sweet Potato Waffles

16 Nov

Breakfast for dinner!!! It’s one of my favorites. Perfect for a lazy night where I don’t feel like dirtying a bunch of dishes. Not. I dirty 50 dishes every time I enter the kitchen. I am a never ending dirty dish producer. Even having a dishwasher doesn’t help. It puts a mild dent in the situation.

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As you know, I’ve been following the 21 Day Sugar Detox for the past two weeks. Last time I reported, I felt great. Yesterday, however, I hit a slump. I felt exhausted and had a headache…I never have headaches. I’ve been working out about 4 days a week but I never consider my workouts high intensity so I haven’t been supplementing with sweet potatoes, as the program suggests. When I read the daily email from Balanced Bites, it said to reevaluate your workout plan and if you’re suffering from fatigue to add in sweet potatoes. Bingo! I thought that I wouldn’t need extra carbs from working out, but it turns out I probably do. Plus I did quite a strenuous strength training workout Wednesday….I probably should have paid more attention to it all.

Sweet potato waffles to the rescue!!! They turned out amazing for my BRINNER ….I thought I’d share

Sweet Potato Waffles: 21 Day Sugar Detox Approved!!

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Makes two large waffles

1/2 of a large sweet potato, baked and mashed (around 3/4 cup) I cooked mine in the microwave

2 eggs, separated

1 tablespoon coconut milk

1 tablespoon sun butter or almond butter

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1/2 teaspoon cinnamon (or to taste)

For the topping:

1 tablespoon coconut milk

1/2 tablespoon sun butter

2 drops of vanilla

dash of cinnamon

crushed pecans

1. Whip your egg whites with a hand mixer until they form stiff peaks.

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2. After cooking your sweet potato, mash it up and add it to the egg whites with the sunbutter. Mix until incorporated. Don’t over mix or the whites will flop.

3. Add your egg yolks, vanilla and coconut milk and mix until just combined.

4. Fold in dry ingredients.

5. Place half of the mixture in a sprayed/greased waffle iron. Cook until done!

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6. For topping: Mix together everything but the pecans and microwave for 45 seconds. Pour on top of waffle with pecans. If you’re not on the sugar detox top that baby with maple syrup!!

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7 . Eat that deliciousness!!!

Do you love breakfast for dinner?

Favorite waffle/pancake toppings: GO!

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Spicy Roasted Carrot ‘Fries’

13 Mar

I’m always looking for more nutritious substitutions for unhealthy foods.  There are so many veggies out there that offer so much more than the traditional white potatoes. Squash, turnips and rutabagas have been making an appearance in my diet lately.

One unlikely suspect to make ‘mock fries’ is…..the carrot!

Potatoes, rutabagas, turnips, carrots…they’re all from the same ‘root vegetable’ category. So I started thinking that if I attempted to make fries out of them like sweet potato or regular fries it may be tasty….and it was!

Carrot Fries2

 

Spicy Roasted Carrot Fries

Serves 1-2

5-6 medium carrots

olive oil

Spices- paprika, cayenne pepper, garlic powder, salt & pepper, chili powder

Preheat oven to 425

1. Peel the carrots and slice them lengthwise.

2. Cut them again into thin strips about 1/2 thick.

3. Spray a cooking sheet with non-stick spray or olive oil. Add your carrots and make sure they are spaced out and not over lapping.

4. Drizzle your olive oil over the ‘fries’. Add your spices. I didn’t really measure here, just a couple of dashes of each of the spices (except cayenne, go easy on that!)

5. Mix them up so they are all coated with oil and spices.

6. Bake for about 15-20 minutes. Take out the carrots and flip them.

carrot fries

Carrots halfway through

Bake for another 15 minutes or until they are browned. Keep an eye on them..my oven is older so timing may vary.

7. Serve with sunbutter, preferably….. heaven!

carrots

The sweetness of carrots and the spices makes a delicious combo with sunbutter or any other nutbutter. Yum! Making these again. So much better than regular fries!

What are your favorite substitutes for fries?

Coconut Rutabaga Pancakes

2 Mar

Today I discovered my next veggie obsession: rutabagas. I picked one up yesterday while killing time in the best grocery store ever- Wegmans- it’s like our Trader Joes. Since I made another trip to Buffalo the over day I just had to stop there….and mill around for as long as possible. They are a great potato substitute so anything where you would normally eat white potatoes you bring this little guy in.

My objective was to make this recipe from Paleomg (one of my favorite) for rutabaga egg nests. It was a success, and it was delicious, but I discovered something amazing while doing it. I shredded my rutabaga in the food processor then used coconut oil for frying the nests.When taste testing the rutabagas, I discovered that shredded rutabaga fried in coconut oil tasted like….shredded coconut! Boom.

Shredded rutabaga

Shredded Rutabaga

I started thinking about how I could take advantage of this. But I foresee lots of experiments with the rutabagas in the future.

My first experiment- obviously pancakes. They were more savory than sweet but after the fact I am envisioning all sorts of alternative toppings.

 

Paleo Coconut Rutabaga PancakesCoconut Rutabaga Pancakes

Serves 1

1 cup shredded rutabaga (I peeled mine and ran it through the shredder attachment on my food processor)

2 eggs

1 scant tablespoon coconut flour

1 tablespoon coconut milk

1/2 teaspoon cinnamon

dash of nutmeg

salt/pepper

2 tablespoons coconut oil or butter (Must be coconut flavored. If not, add coconut extract)

**You might want to consider adding sweetener (some stevia or honey). I didn’t because I’m currently not eating sugar or sugar substitutes.

– Put your eggs in a medium bowl and beat until mixed. eggs

Wegman’s eggs are far superior

– Add scant tablespoon of coconut flour and coconut milk and mix.

-Add the cinnamon, nutmeg,  S&P, and sweetener if using.

-Fold in your rutabaga until well mixed.

-Place some coconut butter on your griddle (heated to 350) and let it melt.

-Spoon about 1/4 of the mixture on top of the butter and press down with a spatula. Repeat with the remaining mix, making sure to put more oil down before each one (I made four pancakes).

IMG_cakes on the griddle

– Let cook for 4-5 minutes on each side.

-I topped mine with sunbutter.

Can’t wait to make them again tomorrow. They were great, but they probably could have used that added sweetener. I could even top them with a natural made syrup to get some sweetness in. Next time!

Kale

Ate them with a side of kale

What’s the best thing you’ve made so far this weekend??

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