Roasted Sweet Potatoes with Apples and Beets

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There’s nothing like going on the Paleo or Whole30 diet to make you appreciate sweet potatoes.  There was a time in my life when I didn’t see a sweet potato outside the confines of Thanksgiving dinner. You know the dish I’m talking about.  The one in which our no-nonsense tuber gets all dolled up in butter and brown sugar and is then smothered with ooey gooey marshmallows?

Yum.

But maybe not the best thing to be eating on a regular basis.  Plus the sweet potato is capable of so much more!  Since I’ve been doing Whole30, sweet potatoes have almost become a treat to me.  Does that make you feel sad for me?  I can see why it might. However, since I started the diet I’ve noticed desserts have become less tempting for me.  ‘Junk’ food in general seems to be losing its appeal.  If something unhealthy ever does sound good, I can usually think of how I’ll feel after and it immediately sounds less appealing.  I think that might be the point of the diet!  Hooray!

Back to our sweet potato discussion.  I’ve found myself cooking them with just about everything, even eating them for breakfast.  Thus, this super simple and ultra delicious recipe. The tart apples go very well with the sweetness of the beets and sweet potatoes  It’s also an easy way to sneak beets into your diet.  Don’t get me wrong, I love beets…in theory.  I love them in the sense that I know they’re good for me, but I kind of have to talk myself into eating them.  Beet lovers, please don’t take offense!

I peeled the beet but left the skin on the apples and sweet potatoes.  You can peel those too if you want.  Chop everything into uniform sizes.

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Pretty, no?

Place everything in a medium-sized bowl.  Add pecans.  Drizzle with enough balsamic vinegar to lightly coat ingredients.  Add cinnamon, rosemary, and salt and pepper.  Stir to distribute seasonings evenly.  Transfer to an unlined baking sheet.  Bake at 400 degrees for about 20 minutes, or until lightly browned.

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Ingredients:

  • 2 tart apples (like Granny Smith or Pink Lady)
  • 2 small sweet potatoes
  • 1 beet
  • 3/4 c pecans
  • balsamic vinegar
  • 2 tsp. cinnamon
  • 1 tsp. rosemary
  • 1/2 tsp. sea salt
  • pepper

These seasoning measurements are approximate.  I don’t usually measure when I cook…so feel free to adjust according to your taste!

 

Skillet Apple Bake

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Phew!  What a week (or two).  The baby finally came, as much as I truly believed I would be the first woman to be diagnosed with permanent pregnancy.  I could see the headlines and everything.  Having a newborn in the house hasn’t left me a lot of time for cooking, blogging, sleeping…  And it’s really made me realize how much better I feel when I eat healthy foods.  We’ve felt so much support from family and friends through dinners and their general willingness to help.  It’s made me very grateful!  That being said, I’m really looking forward to getting back to my clean eating routine.  Especially with this strangely shaped post baby body.

I threw this together one morning before the wee one was born.  It’s so easy to prepare and really yummy.  You can almost convince yourself you’re eating an apple Danish.  Well, almost.  I guess it depends on how long it’s been since you’ve had a Danish!

Ingredients:

  • One thinly sliced apple (I used a Pink Lady, and left the skin on)
  • 2 Tbsp. Coconut Flour
  • 1 Tbsp. Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1/4 c. chopped Pecans
  • 2 tsp. Raw Organic Honey
  • 1 tsp. Cinnamon
  • Dash of Salt

Cover the bottom of your skillet with coconut oil.  Slice apple and spread in an even layer in the bottom of the skillet.  Mix coconut flour, seeds, pecans, cinnamon and salt in a small bowl.  Spread over the apple slices.  Pour honey evenly over the top.  Bake at 350 degrees for about 15 minutes.  Then, eat it!  You could eat this with yogurt or OOH! on top of pancakes.  I think I’ll try that next.

Everything in the Pantry Granola

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Sure you could buy granola at the store…but what fun would that be?  Make your own.  Be the captain of your own ship.  Take control of your destiny.  Am I putting too much philisophical weight on this simple but tasty breakfast snack?  Most likely, but who knows?

I went through my pantry and let the creative juices flow.  Actually, I was fueled most by the desire to get rid of certain excess items that were threatening to topple my sense of order.

But I digress.

You will need a good, hearty base.  Oats fit the bill.  I like a variety of seeds and nuts too, as well as dried fruit.  The idea is to get the right balance of flavors, and everyone’s idea of perfect is a little different.  (Ask Kim and Kanye, am I right folks!?)  If you like big chunks of granola, use a little more maple syrup and honey.  The combinations are endless but here is my version, for today anyway:

2 c. GF Oats

1/2 c. Pecans

1/2 c. Walnuts

1/3 c. Quinoa

2 Tbsp. Flax Seed

2 Tbsp. Chia Seeds

1/2 c. Coconut

1/3 c. Sesame Seeds

1/3 c. Pumpkin Seeds

1/2 c. Dried Cherries

2 tsp. Cinnamon

1/2 tsp. Cardmom

Pinch of Sea Salt

1/4 c. Coconut Oil, melted

1/4 c. Honey

1/4 c. Real Maple Syrup

1 tsp. Vanilla

Preheat oven to 250 degrees.  Combine all dry ingredients in a medium sized bowl.  Add melted coconut oil, maple syrup, honey and vanilla.  Mix until well coated.  Spread evenly onto baking sheet.  Bake for 35 minutes or so, stirring every 10 minutes.

Store in an airtight container.  This will keep for up to one month.

Can be eaten with anything you feel okay about, including by the handfull straight out of the container.  I like it as a cereal with almond milk, in smoothie bowls, or with fruit and yogurt.