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Posts tagged ‘Sweet’

30
Jan

Sweet.

Happy Sunday Peeps. I am feeling GREAT!!! I actually had a full night of sleep (amen) followed by a perfect day of eats (Amen) and a kick butt workout! WOOT! And I mark today as my first real day back at real weights…especially for my now (hopefully) not-injured shoulder. I did Taebo Amped followed by some circuit blasts for shoulders. I only went up to 8lb weights and really focused hard on form. 

First circuit was:

 

  • Upright Row
  • Overhead Press
  • Front Raise
  • Bent over (rear) Raise

 

In between each set I ran up and down my stairs 2x or did plyo. 

Second circuit was:

 

  • Bent arm delt raise
  • Straight arm delt raise
  • Bicep front raises (if you’ve done any of Billy Blanks workouts you might know what I mean by this. Think of your arms in a bicep curl position and you push up the dumbells toward the ceiling with your shoulders while your arms are in the bent position. It’s a burner)

 

Yea I was all about stretching after this workout. Burned 735 calories and I am feeling the DOMS creep in right now. YUMMY.

Here’s my mid-workout vlog:

So how was your weekend? I hope this week I can absolutely wow myself and you and crush my workouts, total consistency, total awesomeness. That’s the plan.

Question of the Day: What is your favorite way to prepare vegetables? I’m digging the roasting of vegetables lately. In a big way.

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12
Dec

Sweet Potato Pone

href="http://glutenfreehomemaker.com/wp-content/uploads/2011/12/sweet-potato-pone.jpg"> style="background-image: none; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px; border: 0px;" title="sweet potato pone" src="http://glutenfreehomemaker.com/wp-content/uploads/2011/12/sweet-potato-pone_thumb.jpg" alt="sweet potato pone" width="500" height="375" border="0" />

Sweet potatoes are a classic Thanksgiving food, but they are good any time they’re in season.  This sweet potato pone might not be the most attractive dish, but it has great flavor.

Making a sweet potato dish for Thanksgiving has fallen to me for a number of years, ever since I started making href="http://glutenfreehomemaker.com/2008/11/sweet-potato-casserole/">sweet potato casserole.  But after a while I like to make something different, and this year I decided to try a pone.

The recipe I started with got tweaked as usual because I needed to increase the amounts.  It called for a lot of sugar, and even after decreasing it turned out very sweet.  The next time I made the recipe I tweaked it a little more and decreased the sugar again.

I also opted to use coconut palm sugar and coconut oil, but regular sugar and butter could also be used.

The first pone was well liked by my family at Thanksgiving, and this recipe was enjoyed by my celiac support group when we had our holiday potluck dinner.  The toasted pecans add nice flavor and crunch, but you don’t like nuts or someone can’t eat them, they can be left out.

class="Apple-style-span" style="font-size: 20px; font-weight: bold;">Recipe: Gluten-Free Sweet Potato Pone

class="hrecipe custom"> class="ingredients">

Ingredients

class="ingredients"> class="ingredient">6 c. raw grated sweet potato class="ingredient">1/2 c. melted coconut oil or butter class="ingredient">6 eggs, lightly beaten class="ingredient">1/3 c. rice flour class="ingredient">1 1/2 tsp. cinnamon class="ingredient">1/4 tsp. nutmeg class="ingredient">1/2 tsp. salt class="ingredient">1/2 c. coconut palm sugar (or granulated sugar) class="ingredient">1 1/2 c. milk (cow, almond, or other) class="ingredient">1 1/2 c. chopped toasted pecans (optional)
class="instructions">

Instructions

class="instructions">
  • Preheat oven to 350° F.
  • Grease a 9 x 13 inch baking dish.
  • Combine all ingredients in a large bowl then pour into the baking dish.
  • Bake about 40-45 minutes or until set in the middle.

    • Cooking time: class="cooktime">45 minute(s)

    class="dietother"> class="hrlabel">Diet tags: class="hritem">Gluten free

    class="yield"> class="hrlabel">Number of servings (yield): class="hritem">12

    href="http://glutenfreehomemakerrecipes.blogspot.com/2011/12/sweet-potato-pone.html" target="_blank">View Printable Recipe



    6
    Nov

    Sweet Potatoes with Onion and Garlic

    butternut1

    I keep telling myself that I was born in the wrong era. Or maybe I need to start living in the country again. Either way, I have always been a fan of simple and rustic meals. Meals that require limited ingredients and are very comforting and soul mending. Meals that are also easy on the pocket book yet create memories that last a lifetime.

    For this dish I took sweet potatoes and roasted them with yellow onion, garlic, a splash of pure maple syrup and fresh sea salt and ground black pepper. Simple. Yet the taste was addicting and I couldn’t stop from taking my fork and hovering over the baking pan nibbling all night long.

    butternut2

    In a baking pan, add all ingredients and toss together. Cover with foil and bake in a 425 degree pre-heated oven for 25-30 minutes (OR until potatoes are fork tender).

    This dish can be a main course or a wonderful side for Holiday meals. I am planning on making this dish for Thanksgiving. For the pictures, I paired it with a rustic brown and wild rice combo.

    butternut3

    26
    Feb

    Sweet Mustard Chicken Bake

    Prep Time: 10 Min
    Cook Time: 45 Min
    Ready In: 55 Min
    Original Recipe Yield 4 servings 
    Ingredients
    4 boneless, skinless chicken breast halves
    1/2 cup honey
    1/4 cup Dijon mustard
    1/2 cup butter, melted
    1/4 teaspoon freshly ground black pepper
    Directions
    Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
    In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
    Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
    Nutritional Information 
    Amount Per Serving
      Calories: 468
      Total Fat: 25.4g
      Cholesterol: 122mg
    2
    Dec

    Sweet & Savory Kabocha Squash

    Ellen Allard profile pic Ellen Allard (I Am Gluten Free and Gluten Free Diva) is a freelance food writer and recipe developer specializing in gluten free recipes. She teaches gluten free baking and cooking classes that help empower people to learn to live a happy and healthy gluten free life. She is also part of a nationally touring musical duo with her husband.  They perform concerts for young children and families and present keynotes for Early Childhood teachers on the importance of music for young children.

      Mother and daughter KabochaImage by FotoosVanRobin via Flickr

    I challenge myself now and then to try new vegetables. It’s so easy to fall back on the same old same old. Don’t you agree? I’d never heard of kabocha squash until a few months ago. But man oh man, it called my name, sitting there in the produce section at one of our local health food stores. If I hadn’t been willing to try it, I wouldn’t have discovered how much I love it. Move over butternut squash. Shove over acorn squash. Sorry. I know you might think me fickle, but the buttery, rich, smooth, insanely intense flavor of your cousin the kabocha squash is just too much to resist. 

    Here’s what I don’t get. Why don’t the conventional supermarkets carry it? Why the heck are they only carrying butternut and acorn squash? Oh, I’ve seen a delicata here and there, but never a kabocha. I will have to make it a point to talk to the produce manager the next time I’m there. 

    So, tell me. What’s your favorite squash? 

    Kabocha squash

    Sweet & Savory Kabocha Squash

    recipe by Ellen Allard

    Preheat oven to 400 degrees.

    Combine the olive oil, tamari, agave or maple syrup, cinnamon, nutmeg, and salt, mixing thoroughly. Set aside.
    Using a cleaver or very sharp butcher knife, cut the squash in half through stem. Remove seeds and pith. Take each half, turn so that open side is face down. Using cleaver, cut kabocha squash into half-rings. It helps to sink the cleaver gently into the squash and then rock the cleaver back and forth until it cuts through the squash.

    Place the half-rings of squash onto a baking pan. Brush the top of each ring with the oil mixture. Bake for 20 minutes.

    This is the last week of Squash Fest.  A big thank you to the participating bloggers!  You can see the previous Squash Fest posts here:

    SquashFest3



    18
    Oct

    African Sweet Potato and Peanut Soup

    Prep Time: 20 Min
    Cook Time: 55 Min
    Ready In: 1 Hr 15 Min
    Original Recipe Yield 6 servings 
    Ingredients
    1 tablespoon vegetable oil
    1 large onion, chopped
    2 cloves garlic, minced
    2 teaspoons minced fresh ginger root
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1/2 teaspoon ground cinnamon
    1 pinch ground cloves
    3 medium tomatoes, chopped
    1 1/2 pounds sweet potatoes, peeled and chopped
    1 carrot, peeled and chopped
    4 1/2 cups water
    1 teaspoon salt
    1/4 cup chopped, unsalted dry-roasted peanuts
    1 pinch cayenne pepper
    2 tablespoons creamy peanut butter
    1 bunch chopped fresh cilantro
    Directions
    Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
    Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
    Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
    Nutritional Information 
    Amount Per Serving:
      Calories: 221
      Total Fat: 8.6g
      Cholesterol: 0mg
    6
    Sep

    Sweet Potato-Turkey Meatloaf

    Prep Time: 25 Min
    Cook Time: 1 Hr 10 Min
    Ready In: 1 Hr 35 Min
    Original Recipe Yield 4 servings 
    Ingredients
    1 large sweet potato, peeled and cubed
    1 pound ground turkey breast
    1 large egg
    1 small sweet onion, finely chopped
    2 cloves garlic, minced
    1/4 cup honey barbecue sauce
    1/4 cup ketchup
    2 tablespoons Dijon mustard
    2 slices whole-wheat bread, torn into small crumbs
    1 tablespoon freshly ground black pepper, or to taste
    1 tablespoon salt, or to taste
    Directions
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
    Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes, and mash or whip until smooth.
    Mix the ground turkey together with the egg, sweet onion, garlic, barbecue sauce, ketchup, Dijon mustard, and whole wheat bread crumbs in a large mixing bowl. Season to taste with salt and pepper. Add the sweet potatoes, and stir until evenly combined. If the mixture seems too wet, add more bread crumbs. Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish.
    Bake in the preheated oven 1 hour. Slice the loaf to serve.
    Nutritional Information 
    Amount Per Serving:
      Calories: 336
     Total Fat: 2.7g
     Cholesterol: 123mg
    5
    Aug

    Cool Off With These Sweet Treats

    Raise your hand if you made your own popsicles as a kid. I sure did. If it was liquid, it went into a paper Dixie® cup and was stuck in the freezer – fruit juice from concentrate, root beer, Kool-Aid®. You get the idea…frozen sugar.

    Older, perhaps wiser, and definitely more health conscious, I decided to revisit a favorite summertime treat and make my own ice pops from fresh fruit.

    Watermelon-Lime Pops
    The key here is using very ripe fruit, although I’m sure frozen fruit would work equally as well. What I discovered though, is that fruit loses some of its sweetness after freezing, so if you still have the sweet tooth you did as a child, you might want to throw in a sweetener like agave nectar or raw honey.

    Blueberry-Blackberry Ice Pop
    All you do is puree your fruit in the blender or food processor – try melons, berries, mangos, grapes, anything! Remember to first remove any pits and seeds. Add some coarsely chopped fruit to the puree if you like, pour into popsicle molds, and freeze them.

    If you don’t have popsicle molds, pour into 3-ounce Dixie® cups, cover the cups with plastic wrap (holds the stick in place), poke a wooden popsicle stick through, and freeze.

    Peach-Honey Popsicle
    Voilà! Frozen treats in about four hours.

    Go on, give it a try. You’re never too old to have a happy (healthy) childhood!

    3
    Aug

    Sweet Potato Burritos

    Prep Time: 30 Min
    Cook Time: 20 Min
    Ready In: 50 Min
    Original Recipe Yield 12 burritos 
    Ingredients
    1 tablespoon vegetable oil
    1 onion, chopped
    4 cloves garlic, minced
    6 cups canned kidney beans, drained
    2 cups water
    3 tablespoons chili powder
    2 teaspoons ground cumin
    4 teaspoons prepared mustard
    1 pinch cayenne pepper, or to taste
    3 tablespoons soy sauce
    4 cups cooked and mashed sweet potatoes
    12 (10 inch) flour tortillas, warmed
    8 ounces shredded Cheddar cheese
    Directions
    Preheat oven to 350 degrees F (175 degrees C).
    Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
    Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
    Bake for 12 minutes in the preheated oven, and serve.
    Nutritional Information: 
    Amount Per Serving
     Calories: 505
     Total Fat: 8.5g
     Cholesterol: 20mg
    24
    Jul

    Sweet and Sour Chicken

    Prep Time: 5 Min
    Cook Time: 20 Min
    Ready In: 25 Min
    Original Recipe Yield 4 servings 
    Ingredients
    3 tablespoons cornstarch
    1 (10.5 ounce) can Campbell’s® Condensed Chicken Broth
    1 tablespoon vegetable oil
    1 pound skinless, boneless chicken breast, cut into 1-inch pieces
    1 (8 ounce) can pineapple chunks in juice, undrained
    1/4 cup sugar
    1/4 cup vinegar
    1 small green pepper
    4 cups hot cooked rice
    Directions
    Mix cornstarch and broth.
    Heat oil in skillet. Add chicken and stir-fry until browned.
    Add broth mixture, pineapple, sugar, vinegar and pepper. Heat to a boil. Cook and stir until mixture boils and thickens. Cover.
    Cook over low heat 5 minutes or until done. Serve over rice.
    Nutritional Information 
    Amount Per Serving:
      Calories: 471
     Total Fat: 6.8g
     Cholesterol: 62mg
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