Sweet Potatoes

Sweet potatoes are one of my favorite side dishes to make! I enjoy roasting them best. I like them thin and with a bit of crunch.

 My favorite recipe is to roast thin fry like slices at 425 degrees in coconut or olive oil with some Pink Himalayan Salt and Cracked Pepper for about 45 minutes. Stirring gently twice. They come out NICE and soft with a crunch and brown edges! 

OMG SO GOOD!

This is by far definitely one of my favorite veg. 

Even though it’s a high carb veg I make them often. They are are extremely beneficial to your body. Clean eats! 

• They are high in vitamin B6.
• They are a good source of vitamin C which helps produces collagen which helps maintain skin’s youthful elasticity, and is es essential o helping us cope with stress.
• They contain Vitamin D.
• They contain iron.
• They are a good source of magnesium which is the relaxation and anti-stress mineral. 
• They are a source of potassium. 
• They are low glycemic index! Meaning their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.

And they are just sweet and tasty! 

Good stuff give them a try!

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Baked Berry Oatmeal Cakes

I am always looking for a "make ahead" healthy breakfast for my family. That when in need I can grab and go! These babies are just that. Instead of making hot oatmeal in the morning. Make these the day before and store in the fridge or freezer. They are incredibly tasty, moist and filling. Like a treat! My entire family enjoys these. 

Makes: 6 servings
Serving Size: 2 oatmeal cakes
Total Time:  10+ hours soaking time, 55 mins total prep and baking time.
Equipment: Muffin pan with 12 muffin cups

INGREDIENTS;
2 1/2 cups old-fashioned rolled oats
1 3/4 cups Unsweetened Vanilla Coconut Milk
1 large egg, lightly beaten
1/3 cup pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh or frozen
1/2 cup frozen cherries
1/4 cup unsweetened coconut flakes

PREPARATION;

• Combine oats and milk in a large bowl. Mix, cover and let soak in the refrigerator until liquid is absorbed at least 10 hours. 12 hour preferably.

• Preheat oven to 375°F. 
• In a small bowl, combine egg, maple syrup, coconut oil, vanilla, cinnamon, baking powder and salt. Mix well.
• Pour small bowl into the soaked oats until well combined.
• Add blueberries and cherries to mixture.
• Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon coconut.

• Bake the oatmeal cakes 25 minutes, until they spring back when touched.

• Let cool. Loosen and remove with a knife if needed. Serve warm.

Keep in an airtight container or bag and refrigerate for up to 2 days. Freeze for up to 3 months.

Each serving is about  275 calories and worth it!!!! ENJOY!

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Perfect Granola

I have been craving granola for 2 weeks! I LOVE oats and a yogurt parfait is one of my favorite foods. But all the store bought granola has things I don't like. Too much cinnamon, too many nuts, or just TOO MUCH! Not to mention preservatives and junk. So, I ventured into the kitchen and came up with this! THE PERFECT GRANOLA! What makes it perfect is it has everything I LIKE. It's simple and only has the flavors I enjoy. So when you use this recipe, add or remove ingredients to make it your own per your own tastes. It's the only way!

Make it YOUR PERFECT GRANOLA!

 You could add any other ingredients if you wanted to: Roasted quinoa, flax seed, sunflower seeds, almonds, cinnamon , etc. The choice is yours! What do you like? 

My perfect recipe consists of this:

PREP TIME:

5 mins

COOK TIME:

30 mins

TOTAL TIME:

35 mins

 Serves: 6-8

INGREDIENTS:

• ½ cup organic extra virgin coconut oil
• ⅓ cup organic local honey
• ½ teaspoon organic vanilla
• 3 cups gluten free oats or regular baking oats
• ¾ cup unsweetened shredded Coconut flakes
• 1/2 cup chopped nuts. I like walnuts or cashews
• 1/4 cup golden raisins
• 1/4 cup dried berries
• Dash of Himalayan pink salt

INSTRUCTIONS:

1. In a large bowl, combine oil, honey and vanilla and whisk together until well combined. Add oats, coconut, cashews, walnuts, raisins and cranberries. Stir to coat evenly. Add pinch of salt if desired.
2. Line a rimmed cookie sheet with parchment paper. Pour mixture and spread out evenly. 
3. Bake at 300 degrees for 30-35 minutes until golden brown. Stir every 10 minutes bake evenly.

4. Let cool and harden for about 10 minutes. Store in an airtight container. Large plastic bag works just as well. 

Sometimes I like to bake the oats without the fruit and nuts. Adding the coconut, cashews, walnuts, raisins and cranberries after baking the oats so it wont be as chewy. I like it both ways. Depends on my mood.

I can't stop eating it!

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