My meals tend to stay pretty simple most of the time but I still have fun cooking fancier things for my ladyfriend. I had a few scoops of the enchilada filling tonight in my dish tonight and it was incredibly flavorful delicious, even with no cheese or oil! I’m thinking of trying an all veggie version of this with strips of zucchini to replace the denser corn tortillas but in the meantime, here is a hearty version of this delectable enchilada dinner.
1 package sprouted corn tortillas
1 tsp onion powder
1 tsp garlic powder
3 medium sweet potatoes
1 roasted red pepper
1 4 oz can diced hatch chiles
1 jar Frontera enchilada sauce
avocado chunks (optional)
Peel and chop sweet potatoes. Add to a large pot, cover with veggie broth, toss in garlic and onion powder and cook until soft. In a baking dish, layer in corn tortillas, sweet potato mash, chiles, peppers, and enchilada sauce a couple of times. Bake at 350 until warmed all the way through. Top with cilantro and avocado (optional).
I love sweet potatoes all year round but especially during Autumn. These are syrupy sweet and oil free but you could also do a sugarless version by spritzing them with coconut oil spray and massaging in a sprinkling of stevia and a splash of maple extract.
2 medium sweet potatoes
3 Tbsp maple syrup
1/2 tsp chipotle powder
Preheat oven to 425. Slice sweet potatoes into fry shaped wedges. Coat with maple syrup and chipotle powder, massage with your hands to get them evenly coated. Spray a baking pan with coconut oil or line with parchment paper, add the sweet potatoes and bake for 20 minutes.
2 large sweet potatoes, baked and peeled
1/2 cup quinoa, cooked
2 Tbsp coconut oil
2 Tbsp maple syrup or Nature’s Hollow Sugar Free Maple
1/2 an onion, diced
salt and pepper to taste
avocado slices, for topping
sprouted grain bread (optional)
Preheat oven to 400 and line a baking pan with parchment paper. Heat a pat of coconut oil in a small pan over medium-high heat. Add onion and nama shoyu and saute until soft. Combine sweet potatoes, quinoa, coconut oil, maple syrup and onion mixture in a bowl and use a potato masher to mash until well combined. Season with salt and pepper to taste. Mold into 4-6 patties, place on parchment paper and bake for 40 minutes- flipping halfway through. Top with avocado slices and serve with sprouted bread, if desired.
Last night we took our dinner to a gorgeous park overlooking downtown Seattle. The soft sunshine was dreamy as were these truffles…we made sure to eat one before dinner just to make sure they were dessert-worthy 😉
1/2 cup mashed sweet potatoes
2 oz dark chocolate
Place ingredients in a pan over medium heat. Stir together until chocolate is melted and thoroughly mixed with the sweet potato. Scoop into small round balls and refrigerate until firm.
“What I Ate Wednesday” is on hiatus this week because, well, I left my camera at home today…I did decide though that today was “Goat Cheese Appreciation Day” after last months vegan experiment! Today I want to share a couple of recent discoveries that I think some of you might also appreciate!
Hilary’s Eat Well has produced the cleanest veggie burger I have ever found (they did name it The World’s Best Veggie Burger and I can’t disagree). They are vegan, well-combined, free of nuts and soy and the main ingredients are sweet potatoes and quinoa!
I am absolutely in love with every product from Coconut Secret, most recently their raw vegan coconut ice cream. It’s such a treat to be able to go to the store and get a nut-free frozen raw dessert! If you haven’t tried them, I’m also a big fan of their coconut bars.
Have you discovered anything fun and new lately?
I sometimes try and find creative ways to have dessert without resorting to dark chocolate. In this case I loved the result…but still added chunks of dark chocolate bar after a few sips 😉
1 baked sweet potato
meat and water of one young coconut
1 dropper NuNaturals stevia
1/4 tsp orange extract
dark chocolate chips or cacao nibs (optional)
Blend all ingredients adding chocolate chips when smooth.
Sweet Potato Croutons
Now that the cleanse is over and I’m full swing back into “normal” life, I thought I’d share what life looks like post-cleanse:
It looks pretty much exactly the same.
Except for a couple glasses of wine, I’ve done nothing differently. While I’m not interested in adding any density to my day (juicing ’til dinner is so working right now), a little variety might be in order pretty soon here. Sunbutter Stir Fry– here I come!
A couple other things to look forward to:
1. A sweet treat for Valentines Day: Molten Chocolate Beet Cupcakes. Stay tuned for the yumminess.
2. I just registered for Natalia Rose’s Advanced Detox Certification Training and could not be more excited. It isn’t until June, I just couldn’t wait to share!
And finally…the food!
These are the perfect salad topper for a delicious bowl of greens and avocado.
1 sweet potato
1 Tbsp organic butter or coconut oil
1 tsp dried sage
sea salt, pepper, stevia, and red pepper flakes
Preheat oven to 450. Dice sweet potato into crouton size bites. Melt butter or oil and toss with sweet potatoes and spices. Bake for 15 to 20 minutes.
P.S. Speaking of the SunButter Stir Fry– I submitted a version of it to the SunButter folks and it’s now up on their website!