Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Sweet Potato Pancakes

Ingredients

• 1 cup Let’s Do Organic Sweet Potato Flour⁠
• 1/4 cup coconut sugar⁠
• 1/2 teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• 1/2 cup almond milk⁠
• 1/4 cup applesauce⁠
• 2 tablespoons melted Native Forest Coconut Oil⁠
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠⠀

⁠⠀
Directions

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
3. Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠

Sweet Potato Flour Flat Bread w/ hummus or butternut squash

http://edwardandsonsrecipes.org/

Sweet Potato Flatbread Dough:

• 1 packet active dry yeast 

• 1 tablespoon coconut sugar/any granulated sugar will do!

• 1 cup water (110F like bath water, not boiling) 

• 2 tablespoons olive oil (HW: or avocado oil) 

• 2 cups Let’s Do Organic Sweet Potato Flour 

• 1 teaspoon salt 

• 2 teaspoons dried parsley 

• ½ teaspoon dried thyme 

**Can be topped with the butternut squash base or Hummus :) 

Butternut Squash Base + Toppings 

• 3 cups butternut squash, cubed (about 1 medium butternut squash) 

• 3 garlic cloves 

• 2 tablespoons olive oil, divided

• 2 tablespoons chopped fresh thyme/1 tablespoon dried works too! 

• 1 tablespoon maple syrup 

• salt & pepper to taste 

• 2 cups chopped dino kale 

• ½ large onion, sliced (optional)

• Squeeze of lemon (optional)

• ½ cup dried cranberries 

• 1 cup vegan ricotta cheese (HW: or goat cheese) 

Instructions:

1. To make the dough, combine yeast, sugar and preheated water. Mix and let sit for 10 minutes.

2. In a large bowl, whisk together all dry ingredients. With a spatula or wooden spoon stir in the olive oil and yeast mixture. Add water if needed 1 tsp at a time.

3. Work the dough into a ball, put in a clean oiled bowl and cover to let rest for 1 hour.

4. To make the butternut squash base, on a large sheet pan add squash, garlic, 1 tablespoon olive oil and thyme and toss to coat squash. Bake at 400F for 15-20 minutes until squash is tender.

5. Remove from oven and cool for 5 minutes. Then, add all content of the sheet pan into a blender with 1 tablespoon olive oil, maple syrup & salt and pepper to taste. Blend until creamy and smooth. It should be spreadable, not pourable.

6. Time to bake the dough, remove from bowl onto parchment lined sheet pan and flatten into your preferred shape. Bake at 425F for 10 minutes.

7. Make your kale & onions mix. In a pan on medium heat with a bit of oil add onions and cook until translucent and fragrant then add kale with a dash of salt, pepper and lemon & cook until wilted down.

8. Remove dough from oven and top with squash base, onions, kale, cranberries and ricotta. Bake for an additional 4 minutes.

9. Enoy!

1. 
   

Cheese Sauce

www.officiallyglutenfree.com

1/4 Cup Butter

1/4 Cup Cream Cheese

1/2 Cup Heavy Whipping Cream

1 Cup Cheddar Cheese

Directions

1. Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.

2. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Nutritional Info – Easy Keto Cheese Sauce = 4 Servings | Each Serving 280 cal | 28 g Fat | 1.7 g Carbs | 6.7 g Protein.

Plantain Nachos

I have been eating a little more simply lately and this is not a recipe but more of an idea. The best thing about nachos is a nacho bar! Everybody can choose their own topping and chip depending on dietary need. Today we did plantain chips. We have also had sweet potato chips, sweet potato fries, purple potato chips.... and the toppings are endless, meat or no meat.

Today:
Plantain chips
Gaucomole
Tomatoes
Chives
Irish grass fed cheese

Roasted Okra

Preheat oven to 400.
Slice okra into medallions , the thinner the crispier. Adjust oven time based on thickness. Thinner will cook quicker.
Lay okra , single layer on baking sheet, drizzle with olive oil. Bake for 5 minutes and the flip with spatula and cook 5 more minutes. They are ready when brown on each side.

Remove from oven sprinkle with salt.
Options: pepper, parmsean cheese, your choice of herbs and spices.

STRAWBERRY SPINACH PASTA SALAD WITH ORANGE POPPY SEED DRESSING

From Creme de la Crumb

• 8 ounces penne noodles, cooked according to package directions (GF)
• 2 cups packed fresh baby spinach leaves
• 1 cup sliced strawberries
• 1 cup pineapple chunks
• ¼ cup dried cranberries, or dried blueberries
• ½ cup salted cashews, or other nut like pecans or walnuts

orange poppy seed dressing

• ½ cup extra virgin olive oil
• ⅓ cup apple cider vinegar
• ¼ cup plain greek yogurt ( Hw: you can omit for dairy free) 
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• ⅓ cup orange juice
• 2 teaspoons poppy seeds
• optional: pinch of salt and pepper

You can also add chicken or steak. 

Sweet Potato Skins AIP

www. asquirrelinthekitchen

This recipe is 100% autoimmune protocol compliant.

Serves: 6

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• 
  
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms (hw: we are not fans of mushrooms so for us , optoonal) 
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• 
  
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Warm up the oven to 400° F.
2. Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
3. While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
4. Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
5. Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
6. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
7. Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
8. Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
9. In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
10. In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
11. Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
12. Bon appétit!

MANGO CURRY HOMEMADE BBQ SAUCE

Ingredients

• 1 Tsp Habanero Pepper roughly chopped (about 1/2 a pepper)
• 1 Cup Mango roughly chopped (about 1 large mango)
• 1/2 Cup Roughly chopped dates lightly packed (80g)
• 1/4 Cup Raw Apple cider vinegar
• 2 Tbsp Garlic minced
• 1/2 Tbsp Fresh ginger minced
• 1 Cup Tomato sauce
• 2 tsps Yellow curry powder
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

2. Preheat your oven to HIGH broil.
3. Cut a Habanero pepper in half and place it, cut-side down, onto a small baking sheet. Bake in the oven until the pepper's skin is black and roasted, about 5-10 minutes.
4. Chop half of the pepper (it should be about 1 tsp) and place it into a large sauce pan.
5. Add in the remaining ingredients, stirring to combine. Bring the mixture to a boil over medium/high heat.
6. Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn't burn.
7. Once thick, scrape the mixture into a large food processor and blend until smooth.
8. DEVOUR

Creamy Sweet Potato Bacon Chowder

https://www.savorylotus.com/creamy-sweet-potato-bacon-chowder-dairy-free/

CREAMY SWEET POTATO BACON CHOWDER (DAIRY FREE)

• Author: Katja from Savory Lotus
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: serves 4

INGREDIENTS

• 5-6 slices bacon (sugar free bacon for Whole30 compliant) (omit for vegetarian option) 
• 2 tbsp butter, ghee, or coconut oil for completely dairy free
• 1/2 onion, diced small
• 2 cloves garlic, minced
• 3 cups of homemade broth (find recipe HERE)
• 2 medium/large sweet potatoes, diced small (about 4 cups)
• 1 bay leaf (like this)
• 1/4 tsp dried thyme (like this)
• 1/4 tsp dried dill (like this)
• 2 cups thinly sliced kale, tough ribs removed (I used Dino kale)
• 1 cup full fat coconut milk 
• salt and pepper to taste
• fresh parsley for garnish

INSTRUCTIONS

1. Cook bacon in a large skillet until well done and crispy. Set aside.
2. Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. Add onions and cook until translucent and beginning to brown. Add garlic and cook another 30 seconds.
3. Add broth, sweet potato, bay leaf, thyme, and dill. Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes.
4. Stir in sliced kale and cook until wilted and bright green. Add in coconut milk and season with salt and pepper.
5. Serve immediately, garnished with chopped crispy bacon and parsley. 

Author says this soup freezes well also.  I would suggest not freezing the coconut milk and adding it in when you cook.

Curried Sweet Potato Soup

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 1 small yellow onion, diced (one cup)
• 4 cloves garlic, minced
• 2 cans unsweetened coconut milk (13.5oz each)
• 4.25oz can diced green chilies
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

To Cook

1. Add all ingredients to crockpot and cook on low setting for 6 hours or until potatoes are soft and easy to mash.
2. Mash or puree to desired consistency with an immersion blender or regular countertop blender (You’ll need to cool before blending).

To Freeze and Cook Later

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw slightly in refrigerator or in water, and cook in crockpot for 6 hours on low setting.  Mash or puree to desired consistency.

Thai Pineapple Curry

http://newleafwellness.biz/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

Ingredients

• 15oz can of chickpeas, drained and rinsed (or green beans)
• 1 fresh pineapple, cored and chopped into 1-inch pieces
• 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, chopped (about one cup)
• 2 large cloves of garlic, minced
• 13.5oz can of unsweetened coconut milk
• 3 tablespoons curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes

Prep

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
3. Freeze for up to three months.

Cook

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).