Sweet Potato Chips

It is nearly fall.  Really, this just means I am excited for the return of pumpkin spice lattes and caramel pumpkin latte candles.  And of course, yummy sweet potatoes!  Between you and me, this is just a sneaky way to eat sweet potatoes outside of an official meal.

These are really easy and super healthy.  For those of you who are concerned about health or follow Bob Harper, you know he has published his book Skinny Rules, which gives 20 guidelines to help with overall health and wellbeing.  One of his rules is to say goodbye to white potatoes.  Though I did not usually keep white potatoes in my pantry, this was enough for me to embrace sweet potatoes and blue potatoes.  That combined with the fact that my household runs on chips – tortilla chips, pita chips, falafel chips, pretzel chips, oh my – inspired me to try baking a new, fresh twist on a chip.  And I love that it has very few ingredients!

Sweet Potato Chips

makes 2-3 servings

2 medium sweet potatoes

2T olive oil

1/2t paprika

1/2t chili powder

1/2t sea salt

1/4t cinnamon

1/4t nutmeg

Check out the seasonings and spices.  These could be switched up if you’d like, but I love this combination for sweet potatoes!

First preheat the oven to 400 then wash and scrub sweet potatoes, then slice thinly and evenly.  A mandolin would work well for this, but since I didn’t have one, I resorted to cutting them by hand with a knife.  I tried a potato peeler for really thin slices, but it only worked on the skinny ends of the potato, so I used the knife primarily.  This didn’t result in the most perfectly even cut, but I was pretty close.

You’ll want the slices as even as possible so they cook as evenly as possible.

Once the potatoes are cut, combine them with oil in a bowl or plastic bag and toss well to coat.

I used my fingers to ensure every piece had a light coat of oil on them.

Then, in the same bowl or bag add the spices and toss well to evenly coat.

Place slices evenly onto a baking sheet.

Bake for 10-12 minutes, then flip them over.  This is how they look after about 10 minutes.

Continue baking for 10-12 additional minutes.  Some pieces were crispy after that, others needed up to an additional 10 minutes.  When they’re finished, they’re delicious hot or room temperature!  Store in a covered container for a few days – if they last that long.

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Berries and Cream

Happy Labor Day!  If you’re able to be off and enjoy the holiday, yay!  If you have a party to attend, I’ve got some recipes for you – or even if you’re just chilling at home, you still gotta eat.  If you’re going to a USA themed party, check out my Red, White, & Blue Mini Trifles and Red & White Sweet & Salty Popcorn.  If you just want a fun snack to bring – or keep for yourself – try your hand at one of my simplest, go to recipes.

This recipe is truly so easy.  It is often my go to when people are over for dinner because it is a light, sweet addition to nearly any style of food.  I love that it only requires a few ingredients, and less than 10 minutes to whip up – literally!

Berries and Cream

serves 2

2C berries – I like tart berries for this recipe such as the blackberries and raspberries I used

2C heavy whipping cream

1/4C sugar

1/4t vanilla extract

1 lemon

First, chill your metal mixing bowl and whisk in the freezer for about 15 minutes to chill.  As I learned recently from Kellie, this causes the whipped cream to be lighter since it maintains a chilled temperature throughout the whipping process.  The cream can easily be whipped by hand with a regular whisk, but I chose to use my Kitchenaid for this recipe.  Look how frosty it is!

While the bowl and whisk are freezing, wash all the berries and set them aside to dry. Then, zest the lemon.  I have had this recipe with lemon curd folded into the cream which is just as delightful – and significantly more lemony.  But the zest is a nice light touch that compliments the berries well.

Once the bowl and whisk are sufficiently chilled, pour in the cream and begin to whip on a low setting, if using a hand beater or Kitchenaid, or medium by hand.

Once the cream has begun to be whipped, slowly add in the vanilla,

sugar, and lemon zest.

Whip for several minutes until incorporated, or until the whip cream can stand on it’s own in nice peaks that curl over.

Be careful not to over whip – you do not want to create butter!  Look at this goodness.

Prepare berries in whatever bowls you’ll be serving them in.

 

Oh, blackberries!  Good thing I love you!

Serve cream over berries immediately. I chose to add a little more lemon zest on top for presentation.  So easy!

My food wanted to model.  The camera loves it!

 

Grain Free “Granola”

 

In my search for grain free options, I stumbled upon this idea.  I have attempted making granola bars before with various ingredients and have never found the right combination for a bar with a great consistency.  Or any consistency for that matter.  Every “bar” recipe I’ve tried before turned into mushy crumbles.  With some inspiration from around the internet and Pinterest, I was able to create this lovely “granola.”  Some pieces turned out to be bar like, but most of it turned out to be a great granola.  It has a great flavor, great texture, and knowing that I put only wholesome ingredients makes me feel really great about having this available for me and my husband to have something quickly available.  There is a lot of time required to make these – but it’s not a lot of hands on time, so pick a day off you have and make these while you do something else around the house.

The flavor is so ridiculous that I had to hide some to photograph because my husband was gobbling it up!  We ate it as a dry snack and with almond milk as a yummy cereal.  The first cereal that doesn’t go mushy! Lovit!!!

I based my recipe off of this one, and know that you could switch out any nuts and seeds for others if you’d like.

Grain Free “Granola”

makes about 4 cups

1C almonds

1C pecans

1/2C sunflower seeds

1C of golden raisins or various small dried fruit of choice

1C shredded coconut

1/2C maple syrup

1/4C coconut oil

1/2t salt

1/2t vanilla extract

a few dashes of cinnamon

 

First I put 3/4 of the nuts and seeds with the coconut in a food processor

 

and pulsed several times until it was a fine chop.

Then, I roughly chopped the remaining nuts and seeds and preheated the oven to 200 degrees.

 

Stir the two nut mixtures together with the dried fruit.  In a small saucepan over medium heat, melt the coconut oil with the vanilla, salt, cinnamon, and maple syrup.

Once the mixture begins to boil, promptly remove from heat…

and add it to the fruit & nut mixture.  Mix well with a wooden spoon.

 

Press into a pan lined with parchment paper.

Press into the pan well with the wooden spoon, greased fingers, or another piece of parchment paper. Set in the oven for 3-5 hours.  The time will be determined by how thick your mixture is in the pan.  If the mix hasn’t had time to dry out enough, it will be moist and crumbly.  A few hours into the dehydrating process, most of the mix will be bar-like if you’d like to make nut bars out of the mix.  Continue dehydrating to create crunchy “granola.”

 

 

Or like me, kick back with a bowl and enjoy!

Add a little almond milk.  So delicious!

 

 

 

 

 

 

 

Healthy Fruit Crisps

I feel like I have had an obsession with cherries and peaches lately.  And who can blame me?  It’s summer!  So I have allowed myself to entertain it and I started researching.  I knew I wanted to do a crisp, but I’ve been reading a lot lately about how grains are actually unhealthy!  Though I am not trying to be cynical, and may not be ready for a completely grain-free life, I am open to exploring new options and trying a few recipes to check it out.  I started with these crisps…and they were completely delicious!

I could not decide between the combination of cherries and blueberries or peaches, so I made both!  Even my husband loved them – hot and cold!

If you want to scar your idea of “healthy” whole grains, there are a lot of websites to read from, however, I like the way Katie writes about it here.  I “see the light” since I know a few people with celiac’s disease, so I try to cook gluten-free when I can, and this is further inspiration. Since I had to be creative and go grain-free, I got a lot of ideas from Kelly at Foodie Fiasco.  Here’s what I used.

Fruit Crisps

makes 4 servings – 2 peach and 2 blueberry-cherry

1 large peach

1 handful of cherries

1 handful blueberries

1/3C almond meal

1/4C shredded coconut

2T unsweetened applesauce

1t vanilla extract

1t coconut oil, divided

1t sugar, divided, optional

1/2t salt

Allow me to introduce you to rainier cherries.  If you have never had these, they’re worth the extra buck for a recipe such as these.  Compared to their darker cherry cousins, rainiers are lighter and sweeter and can only be described as golden.  They are definitely worth adding into your fruit basket!  Look at them!  They’re a blend of a lovely light yellow and pink.

Preheat the oven to 400.  After washing and drying your produce, cut the peach in bite size pieces and pit the cherries and slice them in half.  The rainiers are slightly larger than a normal cherry, so they were a bit difficult to maneuver into the cherry pitter, but it didn’t really bother me that the skins were a little scuffed up since they were cooked together with the blueberries and the scuffs weren’t noticed.

The original recipe called for shredded coconut.   Due to weird sensory issues from childhood, I don’t really love the texture of shredded coconut.  I decided to try to be an adult and try it, but I still chopped it up further so it was tiny pieces.

Meanwhile, I combined the almond meal, coconut, vanilla, salt, and applesauce which will serve as the healthy, gluten-free, sugar-free crisp topping.  Putting half the sugar and half the coconut oil in a pan on medium heat, let it melt.

Then I cooked the fruit in separate batches for 3-5 minutes each.

The blueberries will give off a blueish, purple juice, but don’t worry – since it’s not being cooked too long, the color doesn’t effect the light cherries too much.  Melting the other half of the coconut oil and sugar, I repeated this step with the peaches.

Separate the fruit into oven-safe ramekins.

Then top with the crisp topping.  Because this isn’t a traditional crisp with butter and flour, it will not be very crumbly.  I carefully and evenly placed the crisp topping onto each ramekin with my fingers and a fork.

Then baked for 20 minutes.  You’ll know they are ready when the fruit is bubbly and the crisp is lightly browned.  Cool for a few moments on a towel or cooling rack and serve.  For a non-vegan version, fresh whipped cream or even ice cream would pair well with these lovely crisps.  However, on their own they are a delicious, healthy treat and they showcase the delicious flavors of the fruit.  Despite the non-traditional ingredients in the crisp, I was pleasantly surprised with how crispy the topping turned out.  (And for all the coconut haters out there, you could probably up the almond meal if you wanted to ditch the shredded coconut.)  Here’s the peach crisp.

And the blueberry-cherry crisp.

I can’t decide which is my favorite!  They are both so good!

Oh, I’m sorry.  Did you want some?  Oops!