Spicy sweet potato & black bean wrap

I had a bit of the spicy sweet potato hash left over from my breakfast a few days ago so naturally I had to think of a way to use it!

Spicy sweet potato and black bean burger

1 frozen spicy black bean veggie burger (I use morning star brand)
Leftover recipe of spicy sweet potato hash
1 whole wheat wrap
2 tbs greek yogurt
Sriracha (or any other hot sauce you like)

Mix the Greek yogurt and sriracha in a small bowl, set it aside. Warm up you're burger in the microwave, pan or grill. Cut the burger in half and lay it on one side of the wrap. On the other side spread the yogurt sauce and layer the sweet potato on top. Wrap it all up a devour! It's really good :)

Enjoy!

-D

Sweet potato hash with egg

Spicy sweet potato hash with dippy egg:

1 large sweet potato (steamed in the microwave for 4-6 minutes)
1/2 red onion diced
1/2 tsp chili powder
1/4 tsp crushed red pepper
1 tsp ms dash original blend
1 tbs coconut oil

Melt the oil in the pan and cook up the red onions a bit. Add in the sweet potato and seasonings, continue cooking until the potatoes form a crispy crust- about 2 minutes. Fry, poach or soft boil yourself an egg and transfer the potatoes to you're plate, top with the egg. Don't forget to break the yolk and let the goodness drip down!

Enjoy!

-D

Pumpkin mango swirl breakfast bar with papaya, mango and strawberry sauce

You know it's about the grocery day when you're scrambling the pantry for something to make for breakfast. I have a lot of canned pumpkin in there so of course that was going to have to be in my breakfast. I thought of pancakes but didn't have enough oats to make my oat flour. Next up was muffins, but no pecans to put in them... Don't know why I am obsessed with nuts in my muffins... Just am. >.<

So on to the freezer I went. I try to pick up as much frozen fruit as I can. When hunger strikes and I am busy I need something to hold me over so I make smoothies. Well I had a bag of mango, papaya and strawberry. I wasn't sure if it was going to be a good combo but I did a little research and found lots of other attempts at this and even some more creative ones like carrot, pumpkin and strawberry bars. So here I went trying to come up with something last night to have this morning and this is what I came up with: (try to make this the night before and refrigerate overnight- this helps the cream cheese solidify)


For the bars you will need:
3/4 cup canned unsweetened pumpkin
1 cup stevia in the raw
1/2 cup unsweetened apple sauce
3 eggs
1/2 diced mango
1/2 cup plain non fat Greek yogurt or regular yogurt
1 tbs real vanilla extract
1 cup whole wheat flour ( you could use a combo of 3/4 cup whole wheat flour and 1/4 cup almond flour also)
1 cup oat flour (grind up oats in the bullet or processor)
2 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1/2 tsp apple pie spice

Preheat oven to 375 and grease a 9x13 baking dish with coconut oil or butter

In a medium bowl mix
Pumpkin, stevia, yogurt, mango, apple sauce, eggs, and vanilla. Set aside and in another bowl mix flours,baking soda, salt, baking powder and spices. Slowly add in the dry to wet ingredients and set aside.

Meanwhile make you're swirl:

1 8 oz package fat free cream cheese (softened)
4 tbs chia seeds
3 tbs water
3 tbs mashed mango (use the other half of the mango)
1/4 stevia in the raw

In a small mug or bowl mix the chia seeds and water and set aside. In another bowl beat the cream cheese, vanilla, mango and stevia. Once it's smooth add in your chia egg* and beat some more. (*Chia egg is water mixed with chia seeds which results in the same consistency and binding as an egg)

In you're baking dish spread about half the pumpkin mixture and alternate with the swirl. Once all the mix is gone take a toothpick or skewer and swirl the mixture around until you are satisfied with how it looks.

Bake for 35-40 minutes, let cool and refrigerate over night.

Next morning cut into 4 inch bars. You can reheat them at this point and serve with fruit, syrup, or nut butters.

I reheated mine and microwaved my frozen mango, papaya and strawberry blend for about 45 seconds. Once the fruit was thawed I mashed it a little with a fork, poured some walden farms pancake syrup on top my bars and then the fruit mash. It's really delicate and sweet. Perfect for a brunch or Saturday morning breakfast because its made ahead and minimal gathering time in the morning! Enjoy!
-D

Sweet potato, avocado and poached egg breakfast

This is my favorite thing to eat, I think I've said that before? Well anyway, what can I say, it's good!

For this brekky I microwave a small sweet potato, poach some eggs and dice up some avocado. Serve it all with some sea salt sprinkled on top and a little sriracha! Yummmmmy!!!! Happy breakfast, enjoy!

-D

Chocolate protein pancakes

This pancake idea came to me last night, and I think I hardly slept because I wanted them so badly! Here is my recipe for triple chocolate protein brownie pancakes.

Pancakes:
1 cup oat flour
1/4 cup coconut flour
1 tbs baking powder
1 scoop chocolate whey protein powder
2 tbs unsweetened cocoa powder
1/4 tsp salt
2 packets stevia
1/4 cup dark chocolate chips
2 mashed bananas
3 tbs greek yogurt
1/2 cup almond milk (little more if needed for consistency)
2 eggs beaten
1/4 cup chia seeds

Preheat you're griddle.

Mix all wet ingredients (including chia seeds) In a separate bowl. Set aside and mix dry ingredients in another bowl except chocolate chips. Combine wet and dry ingredients and fold in chocolate chips. Once you're griddle is hot geese it with a little coconut oil and start pouring the batter. It will be thick so you may need a spoon to help spread it around. Flip and cook some more.

For the sauce I mixed some chocolate pb2, almond milk and Greek yogurt in a bowl and microwaved for a few seconds until warm. Poured it on top of my pancakes as drizzled some walden farms pancake syrup. I added strawberries to complete my Chocolate mouth-gasm! Enjoy!

-D

Beet pizza with whole wheat crust

Crust :
*Adapted from better homes & gardens cookbook

1 1/4 white whole wheat flour
1 1/4 all purpose whole wheat flour
1 package active dry yeast
1 cup warm water
2 tablespoons extra virgin olive oil
1/2 tsp salt

Mix white flour with yeast, salt and warm water. Add in as much of the whole wheat flour as you can to make a nice big ball. Knead the dough for a few minutes or until it's smooth and stretchy.
Split the dough into 2 balls and let rise covered with a paper towel for about 15-20 minutes.

While dough is rising preheat oven to 350 degrees and prepare desired toppings.

Once the dough had risen, punch it down and knead it for a minute.

Roll out the doughs onto parchment paper and a little bit of flour. If you like a soft and chewy dough go ahead and put your sauce and toppings on and just bake it for about 10 minutes on the parchment paper on a cookie sheet.
If you prefer a crispy thinner crust pre bake the crust for 5 minutes and then add toppings. Bake directly on oven rack for another 5 minutes.

This recipe will make 2 about medium sized rectangular or round pizzas.

Pesto beet pizza:
1 can organic sliced beets
1 jar organic basil pesto
4 oz mozzarella (buy the block and grate it by hand)
Salt & pepper to taste

Spread thin layer of pesto sauce onto the crust (more if you like). Top with mozzarella, sliced beets, salt and pepper.

Enjoy!
-D