Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip. Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip Some people would call this a side dish. I call it a meal. And one of my favorites. You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside.
I roasted them with a marinade of honey, coconut oil, and cinnamon. The potatoes don’t taste overtly coconutty. I love baking with coconut oil for muffins, cakes, bread, cookies and more. I wanted the cinnamon flavor to shine on its own but adding pumpkin pie spice, nutmeg, ginger, or allspice in addition to the cinnamon would be lovely. I can eat a tray full of these potatoes on their own but with the dip, they’re totally irresistible. It’s a simple combo of Greek yogurt (or sour cream), honey, cinnamon and it’s so creamy and loaded with flavor.
The honey and cinnamon in the dip help accentuate the honey and cinnamon on the potatoes. I want the dip on everything. Print Save Prep Time: 10 mintues Total Time: about 1 hour. These Fries Will Change Your Life. April 16, 2010Angela (Oh She Glows) Today I put out a plea on Twitter asking for Parsnip fry recipes! Ricki pointed me to her post and as soon as I saw the pictures, I was salivating. You know when you just look at a picture and you know it will taste amazing? That’s how I felt about these fries. They did not let me down! Nut Butter Crusted Parsnip Fries Print, Email, or Text this recipe Adapted from Diet, Dessert, & Dogs. Yield: 1-2 servings. Ingredients: 3 medium parsnips, peeled and cut into thin fry-like strips3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*1 Tbsp extra virgin olive oil1/4 tsp kosher salt, or to taste Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Note: You can probably use any kind of nut butter you prefer!
After coating in a bowl: Line ‘em up! After cooking: I honestly never imagined parsnip fries could taste this good. Never in my LIFE would I have dreamed of using nut butter as a fry coating! Eat Your Greens Chickpea Medley. The flavour of food made from scratch never ceases to amaze me. I’ve been on a big “from scratch” kick ever since I wrapped up the recipes for my book; thankfully, it’s no longer a battle to motivate myself in the kitchen now that I’m not in there for 12 hours a day. I’m making things like the amazing Homemade Almond Milk, ice cream (hopefully coming soon), and also taking the time to do some weekend meal prep again.
Getting back to the basics with food always feels so good. Plus, it helps save a little moula too! Dried beans are one of those foods that are so easy to prepare from scratch, but it’s one of the first things that I let slide on when I’m busy. I’m not opposed to using canned beans – they are great for quick meals – but I never regret cooking them from scratch.
One of the things I struggle with when it comes to blogging is finding a balance with the recipes that I share. I made this recipe for a get together last week. Eat Your Greens Chickpea Medley Serves 6 for the dressing: Sautéed Oyster Mushrooms Recipe. Vegan "Deviled" Avocados With Chickpea Filling. These are kind of like deviled eggs ... but not. Vegan deviled eggs, angled avocados — call it what you want. Whatever you call it, you will make this again and again. This recipe is especially good for those of you who don’t eat eggs but used to enjoy deviled eggs. The filling is a dead ringer. Ingredients 1 1/2 cups cooked chickpeas 1 teaspoon yellow mustard 2 tablespoons nutritional yeast 1/2 teaspoon sea salt 1 avocado Paprika for sprinkling Directions Place the chickpeas, mustard, nutritional yeast and sea salt in a food processor and process until creamy and smooth.
Place in the fridge and chill for at least 30 minutes. When you are ready to assemble, there are two ways you can do it. You can either cut open the avocado, remove the pit and scoop the garbanzo mixture directly into the avocado halves and eat it just like that. Alternatively, you can cut the avocado in half, take out the pit and then cut into slices. Baked Bloomin' Onion. There comes a time in your life when you realize that moms aren't perfect. I mean, don't get me wrong, moms are the best (at least mine is), but sometimes they can be downright conniving.I know, it's hard to believe, but it's true. I mean, remember when she used to give you the prized soggy french fries at McDonald's? Well that was only because she actually wanted the crispy ones. And you know when she risked her life countless times to make sure your candy, cookie, or other such delicacy wasn't poison?
Well she only wanted to try it for herself. And remember those times when you were doing something embarrassing or naughty in public and Mom would quietly inform you that "that man over there said you can't do that"? Well... BUT. There's only one problem. It's not worth it my friends. But even though we may have an aversion to this infamous American art form, we still can't resist that irresistible crunch. To make your blooming onion, you will start with the obvious. Thank you, Mother.