I cannot take credit for the brilliant idea of cooking sliced sweet potato in a regular toaster. I have to wonder if these potentially accidental or perhaps purposeful strokes of genius take place when people are stoned, drunk and hungry. “Dude, what if sweet potatoes could be toasts?”
Nonetheless, I am thankful to whoever came up with the sweet potato toast idea (because it is delicious). Here is my take on the recipe.
1 Japanese sweet potato*, sliced lengthwise
1 small avocado sliced (or guacamole)
1/4 cup chopped tomato
1/4 cup black beans
3 tbsp chopped green onions
3 tbsp roasted corn (not pictured)
sea salt and pepper, to taste
*Japanese sweet potato is incredibly delicious in this recipe, but if you cannot find those, regular orange sweet potatoes are great too.
1. Slice raw sweet potato lengthwise in 1/4-1/2 an inch thick slices, depending on your preference.
2. Place two slices of the sweet potato in a regular toaster, as you would two slices of toast, and toast on high 2-3 times, depending on your toaster. The outside will be lightly toasted and crispy and the inside should be fully cooked. Perfection. You can also make these in a toaster oven instead.
3. Top with your desired toppings. This time, I used avocado, tomato, black beans, green onions, sea salt and pepper. Roasted corn would be outrageous too.
Sweet potatoes are satiating, healthy, and a nutrient-dense replacement to toast, so you really cannot go wrong here.
For all of you busy people out there, preparing healthy, filling, and cost-effective meals can seem daunting. But I have found one of the most satiating and versatile foods to be a solution to weekly meal preparation woes: the potato. Potatoes are not only delicious, they are filling, and can be baked in advance. Cooked baked potatoes store well in an open bowl in the refrigerator.
When you are ready to eat, you can grab a pre-cooked potato, reheat it, and top it with whatever you like: mustard, ketchup, relish, avocado, sauteed onions and peppers, vegetables. If you are in a real pinch, you can simply go with mustard and a side of vegetables. Use what you have on hand. The possibilities are endless.
Here are three ideas for ways you can top your baked potatoes.
This is a low fat recipe that is also vegan and gluten-free. It makes for a simple yet hearty dinner and can be packaged for lunch throughout the week as well.
2 cups dry brown rice macaroni
1 can of chickpeas, drained and rinsed
16 oz of organic baby spinach
1/4 cup plain unsweetened coconut yogurt. I use So Delicious brand*.
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pepper and sea salt, to taste
*If you cannot find this yogurt, you can use a little unsweetened plain almond milk. To thicken (if needed), you can try adding a bit of corn starch.
1. Cook the pasta in a medium-large saucepan following the package instructions. Drain (although not in excess) and return back to pot immediately in its slightly damp state.
2. On the lowest heat setting, add in all of the ingredients and stir together gently until everything is mixed and the spinach is lightly wilted.
This recipe yields 4 small servings for a side dish or two large servings for a meal.
Pancakes! Most conventional pancake mixes have additives, preservatives, and processed soy and whey in them. If you are looking for a quick, healthy, and delicious alternative to this weekend breakfast favorite, look no further.
3/4 cup rolled oats
1/2 of one large ripe speckled banana
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
A tiny pinch of sea salt
1 16-oz bag of organic frozen strawberries
Pure maple syrup (optional)
1. In a high speed blender, blend all of the ingredients (except berries) to form a light-medium consistency pancake batter.
2. In a medium saucepan with a lid, heat the berries on low, stirring often. They will become a compote-like consistency. Turn heat off and keep covered.
3. Heat a nonstick skillet on low-medium. You can use coconut oil spray to coat the pan too (optional).
4. Pour the batter onto the pan to desired pancake size. Cook on one side until bubbling on the top and the edges are golden brown, then flip, as you would cook any pancakes.
5. Plate finished pancakes and top with the strawberries and a drizzle of maple syrup (optional).
This recipe yields 3 large pancakes or 6 small – good for one very hungry individual or two people. This can easily be doubled for a family of 3-4 people. Enjoy!
Wow. This is the first post I’m writing since having my baby. It feels good to be writing and creating again. So many people have asked if I will be sharing info about my pregnancy and birth story, and yes that will be coming soon. But first… Banana Bread!
1 and 3/4 cup spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
dash of nutmeg
3 very ripe large bananas
1/4-1/2 cup maple syrup*
2 heaping tbsp coconut oil
+extra oil to grease pan
1 tsp vanilla extract
1 tbsp applesauce
*I wanted a mild, lightly sweetened bread, but if you want a sweeter bread, add more maple syrup.
1. Preheat oven to 350 degrees F. Then grease a 9-inch loaf pan with coconut oil.
2. In a large bowl, mix all dry ingredients until well-incorporated.
3. In a separate medium bowl, mash bananas with a fork, then add in all remaining wet ingredients and mix together. I kept my bananas moderately chunky.
4. Add wet mixture to the dry mixture and mix with a large spoon until combined evenly. (I tasted the dough at this point and it was pretty delicious.)
5. Spoon out mixture into the loaf pan and spread evenly. Bake for about 40 minutes or until golden brown and the center comes out clean with a toothpick test.
I served mine with baked apples and pears (pictured below).
My basil cashew cream spread is quick and simple to make and perfect for collard wraps, zucchini noodles, raw lasagna, or as a dip for veggies and crackers. I hope you enjoy the creamy texture and fresh basil flavor.
1 cup raw cashews
juice of 1 lemon
2 tbsp nutritional yeast
1 handful fresh basil
1/2 tsp sea salt (or to taste)
pepper to taste
1. Place cashews in a bowl and cover with filtered water. Let them soak in the fridge for 5 hours.
2. Next, drain and rinse cashews
3. In a high speed blender or food processor, put in the cashews, 1/4 cup water, and remaining ingredients.
4. Blend well until a creamy texture is achieved. You may need to add more water to achieve the desired consistency you are looking for.
This is a versatile recipe; you can make the spread thick or thin it out with more water for noodle dishes. I made collard wraps, using beautiful collard leaves that were growing in my garden.
This is a basic tofu scramble recipe that will knock your socks off. It looks similar to scrambled eggs, and tastes super yummy too! To add bulk to this recipe, you can add vegetables of your choice. Otherwise, you can serve this as is on toast or in a breakfast burrito, or as a side dish with oatmeal and fruit (or just by itself; it’s that good). This recipe is also omnivore-approved!
1 12-oz package of drained and pressed organic firm or extra firm tofu (I used sprouted tofu.)
1/4 tsp garlic powder
1/4 tsp dried dill
1/4 tsp turmeric powder
2 tbsp nutritional yeast
sea salt and pepper to taste
optional – coconut oil (to coat pan and/or to add in for extra flavor)
1. Drain the tofu and firmly press it between two cloths or paper towels until the excess water is as eliminated as possible.
2. In a medium skillet, use natural propellant-free coconut oil spray or 1 tsp of organic coconut oil and turn the heat up to medium. Note: before purchasing a spray, the only ingredients should be coconut oil and an emulsifier like sunflower. Try to avoid ingredients such as propellants, natural flavors, and soy oil.
3. Add in your tofu with your hands, crumbling it into small pieces as you add it to the pan.
4. Add in all of your spices and seasonings and mix thoroughly. Note: you will want to taste the mixture before you serve it, as you might need to add more salt. For those not concerned about oil intake, you can add coconut oil to the dish to make it extra rich and flavorful.
5. The tofu will be finished once it is steaming hot. The entire dish takes approximately five minutes to cook through. There should not be an excess of liquids in your pan, if you pressed out the water in step #1 properly.
Serve and enjoy!
Yields 2-3 servings.
21 Day Fix Approved: measure out in the red container to count as 1 red + account for the coconut oil (if you measured out coconut oil for this dish). This tastes just as good as an oil-free breakfast.