Tag Archives: sweet potatoes

Multipurpose leftovers:: Sweet Potato Pancakes

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The truth about me is that I HATE throwing out food. For me, it is a sin beyond measure. Therefore, I am always trying to re-purpose leftovers, especially in a time of limiting runs to the grocery store. Today I am posting sweet potato pancakes. I love sweet potatoes and always make too many. Baked sweet potatoes are naturally sweet and make the perfect base for pancakes. They are comforting and filling and even nutritious.

Sweet Potato Pancakes (gluten-free)
makes 12 pancakes

You will need:
– 1 large baked sweet potato, peeled and mashed
– 1 cup gluten-free flour
– 1 teaspoon baking powder
– 2 tablespoons honey * optional
– 1 teaspoon vanilla
– 1 teaspoon cinnamon
– 2 eggs
– 1 cup of almond milk
– 2 tablespoons butter for cooking

To prepare:

In a bowl, mash sweet potato, add flour, baking powder, milk, vanilla, cinnamon, honey, eggs. With a whisk combine the ingredients, until you have a smooth batter. *note you may need to add a little more almond milk. In a non-stick frying pan, on medium heat, place butter in the pan, with a spoon put 2-3 pancakes into the pan, flip when the bottom of the pancake is brown, about 3 minutes, 2 minutes on the flip side. Serve warm with maple syrup or honey.

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Kale with Sweet Potato and Quinoa

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My friend actually told me about this recipe for kale with sweet potato and quinoa, and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a one cup serving is plenty during a cleanse. It’s a great side for Juice January or anytime.

I usually make enough for a few dinners and pair it with a different protein each night. It’s also great to mix in other types of kale or spinach.

Kale with Sweet Potato and Quinoa
serves 4
You will need:
– 1 cup quinoa
– 2 tablespoons grapeseed oil
– 2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
– 1/2 cup sliced button mushrooms
– 2 garlic cloves, minced
– 1/2 cup vegetable stock
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red chile flakes
– 1 bunch kale, stems removed and leaves cut into 1-inch pieces

 

To prepare:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes; I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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