Spicy Sweet Potato Salad

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Did you know there is a difference between sweet potatoes and yams? It’s common for most people to confuse the two!

Sweet potatoes are yellow to cream-colored inside, drier than yams, with a mild, nutty taste, where as Yams are moist and sweet and orange when you cut into them.

Be creative with your sweet potatoes and yams!  They can be used in most recipes calling for potatoes, pumpkin, squash and even bananas when use in breads, cakes and cookies. They are high in fiber, high in antioxidants, have a low glycemic index and are an excellent source of potassium.

Ingredients:

8 large sweet potatoes

1 c olive oil

sea salt and ground black pepper

1/2 c white wine vinegar

2 medium red bell peppers

4 tsp ground cumin

2 tbsp grated orange zest

1 c sliced scallions

1 c fresh minced basil leaves

1.5 jalapeno peppers,minced

1/2 raisins

Directions:

1. Preheat the oven to 400F. Peel the sweet potatoes and cut them into bite- sized pieces. Put them on a baking sheet, drizzle with 4 tbsp of the oil and toss to coat. Sprinkle with salt and pepper and roast turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

2. Make the dressing while the potatoes cook. Put the remaining oil in a blender along with the vinegar, bell pepper, cumin and zest. Sprinkle with a little salt and pepper. Puree until smooth.

3. Toss the warm potatoes with the scallion, basil, jalapenos and raisins. Add 1 c of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or a room temperature.

I found this recipe in a little booklet that came with my last purchase of yams- you can find more recipes here!

xo erin

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Gourmet Oatmeal

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I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!

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Peanut butter banana fudge oatmeal

ingredients

1/2 c oats

1 overripe banana, mashed

1- 2 tbsp peanut butter

1 c cashew milk (or water)

1/2 tsp vanilla extract

1 tbsp cocoa powder

pinch of salt

directions

  1. bring milk to a boil, add oats and reduce to medium heat.
  2. mash up banana, add to oats and stir.
  3. add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
  4. top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!

 

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Apple pie oatmeal

ingredients

1/2 c oats

1 apple, cut into cubes

1/2 tsp vanilla

pinch of sea salt

1.5 tsp cinnamon

1/2 tsp honey (or maple syrup for vegan option)

1 cup of water or dairy free milk

directions

  1. bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
  2. While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
  3. When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.

 

 

Paleo Mayo

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{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

Candy Cane Beet Salad

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Ingredients:

2 candy cane beets, peeled and very thinly sliced

big spoonful of mandarin oranges

1 Tbsp pistachios, chopped

2 Tbsp herbed goat cheese

1.5 tbsp olive oil

1/2 tsp agave nectar

1/2 tsp sea salt

1/4 tsp black pepper

2 tsp lime juice

2 tsp apple cider vinegar

Directions:

1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.

2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.

xo erin

Grilled Shrimp & Warm Potato Salad

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Ingredients:

1 bag mini red potatoes, quartered

1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices

1 pkg freshwater shrimp (12)

1 tbsp olive oil

2 tsp garlic salt

Lemon Parsley Vinaigrette:

1/4 c olive oil

1 tbsp lemon juice

2 tsp grainy mustard

1/2 tsp sea salt

1/4 tsp black pepper

2 tbsp fresh parsley, chopped

Directions:

  1. Preheat barbecue to medium-high heat. In a aluminum bbq dish pour in 3 cups cold water and add your potatoes. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 minutes, until fork tender.
  2. While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
  3. Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
  4. Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
  5. Toss shrimp with the 1 tbsp olive oil and garlic salt. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
  6. Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.

Adapted from Jamie Oliver’s recipe.