These little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.
As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!
These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.I had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.
Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
4 or 5 organic scallions, using the white part (diced small)
2 cups organic vegetable broth
1 cup uncooked organic quinoa
¼ cup olive oil
1 teaspoon cumin
½ teaspoon sea salt
1 ripe organic avocado
1 Tablespoon olive oil
1 Tablespoon organic sesame tahini
juice from half of a lime
pinch of salt
SWEET POTATO CAKES:
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
Lightly brush each patty with olive oil.
Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
AVOCADO LIME DRESSING:
Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
So I hear that it’s gloomy and cold in my hometown in the suburbs of Chicago but it sure doesn’t seem like it here in sunny Arizona where it was 81 degrees 2 days ago. On November 9th, it’s sunny and 81!! Unheard of. At least for me because I’ve lived in Illinois the majority of my adulthood.
But my internal clock tells me it’s yummy cozy slow cooker soup season for sure. I found this recipe and my mouth started watering. I loved the simple ingredients and the fact that it included couscous which makes me feel like I’m being bad and eating pasta but couscous actually has protein and fiber in it. So I’m not being super bad by eating pasta but also not being super awesome by eating quinoa, couscous is somewhere in the middle for me.
This recipe came together so fast and easy and unlike other crock pot recipes that take 4 – 6 hours, this one only takes about 2 hours on low. A nice, easy, healthy, warm and cozy vegetarian soup just like that. And it freezes really good too.
If you really like carrots, add more carrots, if you like more green red orange or yellow bell peppers then add more. The recipe is so simple that you can easily customize it to your particular taste.
You can decide how much seasoning you prefer too. I like a little kick to my recipes so I added a 1/2 teaspoon of cayenne and it was perfect for me. But at the very least, the salt, pepper and oregano give a great flavor and mix really good with the flavor of the fire roasted tomatoes.
I love having a good soup in the fridge ready to heat up. This recipe makes A LOT. I had to use my 6 quart slow cooker. But it’s so good and hearty, not to mention nutritious that the hubby and I go through it really fast. None goes to waste, that’s for sure.
I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.
I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance. I followed her recipe to the letter and they came out awesome!
I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.
No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.
They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!
This is my first recipe in our new house in Fountain Hills, AZ! I’m so excited. So what better way to celebrate than with some KALE! But seriously, I made this recipe because it was so super easy. Not only easy but DAIRY FREE, GLUTEN FREE, VEGAN and PALEO! Plus calcium, protein and fiber.
What makes it so cheesy is the nutritional yeast. I use Bragg Nutritional Yeast. I found mine at Vitamin Shoppe but Amazon has it too. I use it to make Baked Cheesy Kale Chips too. If you don’t know about nutritional yeast, I use it as a substitute for cheesy flavor. It’s tangy like a sharp cheese and melts up pretty good. I even shake it on my popcorn.
I found this recipe at www.fannetasticfood.com, made a couple of tweaks and bam, yummy cheesy chickpea kale salad!
The directions are so easy peazy. Put everything in a saute pan, saute for 5 – 10 minutes and serve warm or cold
I cooked mine for a good 10 minutes because I like my cooked kale really soft but if you still like a little crunch, 5 minutes worked good.
Easy Peazy "Cheesy" Chickpea and Kale Sauté - Vegan, Gluten Free and Paleo
Right now my house is being torn apart because we are in the process of moving from Illinois to Arizona. As you can imagine, any comforts at all are welcome. I was in the mood for some comforting earlier but it had to meet my current criteria. Easy (super easy), Simple (same as easy but I can’t stress it enough) and CHOCOLATE!
Imagine my joy when I found this recipe at TheNourishingGourmet.com. If you haven’t been there, go. Go today! I frequently find myself browsing Kimi’s simple delicious recipes.
I did add 2 steps to this recipe. 1. I placed the can of organic full fat coconut milk in the fridge for a few hours. I do that because when the can is chilled it creates a thick creamy coconut “cream” at the top of the can. I figured it would help thicken up the whipped dip. 2. I put the whipped dip in the freezer for 1 hour after running it through my Nutribullet (or blender) to let it thicken up even more. Then I whisked it in a frenzy for a minute and served it with fresh cut fruit.
But if you have one of those whipped cream canister maker things, you can use that and the dip will whip up much thicker but my husband and I loved this just as it is.
I chose to use maple syrup as opposed to the other options of honey or stevia drops but it’s nice that there is an option depending on what you have in your kitchen. The honey would make the recipe non-vegan though.
I’m so excited about this stuff. I’ve got my strawberries ready and waiting. I’m thinking of seeing if fudgesicles might be in my future. Ooo with some strawberry pieces, yes yes!!!
p.s. Hubby tried it and said “you’ve done it again”. That means he liked it in hubby language 🙂