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.
4.0 from 2 reviews
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 minced garlic
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.
The family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.
While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.
Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!
This recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.
This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!
The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.
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Sweet Potato and Carrot Turkey Chili
Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.
The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.
This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!
You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.
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
Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo and Vegan and Gluten Free
Update: My stash is gone already. Hubby really liked these and requested a second batch. Said they remind him of frozen strawberry bon bons.
We love dessert in our house, especially my husband. I love when I can make something delicious and healthy for him. I especially love when he asks me to make it over and over because its so good.
We both have different sweet preferences. I like my chocolate with straight up or with almond butter, coconut or nuts. My hubby on the hand is a lover of chocolate and fruit. This satisfies BOTH of our cravings.
5 ingredients that taste like a chocolate covered peanut (almond) butter and jelly sammich. I found this recipe at one of my all time favorite blogs MindBodyGreen.com and modified it slightly. Do yourself a favor and head over to their blog, there are so many great articles about all things healthy.
These little peanut (almond) butter and jelly cups don’t require any baking at all, only a few seconds in the microwave. No fancy skills required either. You could make any number of varieties. Use a different kind of berry or omit the fruit all together, mix in some unsweetened coconut flakes and have yourself a chocolate coconut peanut (almond) butter cup.
Chocolate Peanut Butter and Jelly Cups - Paleo and Vegan
I used a silicone mini muffin pan sprayed with coconut oil but you could use a metal mini muffin tin with paper cups.
Make the chocolate first. Mix the first 4 ingredients and put in the microwave for about 20 seconds to melt everything slightly, stir until everything is combined.
Spoon about a teaspoon or so in each mini muffin cup and put in the freezer for 13 - 15 minutes or until solid.
While the chocolate is in the freezer, make the filling. Combine the mashed strawberries and melted coconut oil. I pulsed mine through my Nutribullet to get any lumps out and combine better.
Spoon about a teaspoon of the strawberry on top of the chocolate and put back in the freezer for 13 - 15 minutes or until solid.
Top each muffin cup with the remaining chocolate and freeze for another 13 - 15 minutes or until solid.
Pop out of the silicone molds or muffin cups out of the tin and eat.
Because of the coconut oil, these melt fairly easy so I store leftovers in the freezer in a covered bowl. Take them out and let sit at room temperature for a couple of minutes and eat if there is any left.