Baked Sweet Potato Latkes

I opened up a bag of organic sweet potatoes today, and found this recipe inside. It sounded SO good, that I decided it would be worth the extra effort to grate the sweet potatoes...very happy I did, because these were delicious!

ingredients:

2 lbs grated sweet potatoes

1 medium onion, finely chopped

2 eggs, beaten

1/4 cup of flour

1/4 tsp aluminum free baking powder

1/2 tsp salt (i used pink himalayan sea salt)

a few twists of fresh ground pepper

1/4 tsp ground nutmeg (i used this and really liked it, but this is optional)

1/2 tsp cinnamon (optional, i left this out)

greek yogurt & roasted kale to garnish 

**see my recipe for roasted kale chips here http://everyday-vegetarian.blogspot.com/2010/03/roasted-kale-chips.html **

directions:

• preheat oven to 400 degrees fahrenheit
• coat 1 to 2 baking sheets with canola oil cooking spray (olive oil works too)
• in a large bowl, combine all ingredients and mix well
• drop quarter-cupfuls onto the baking sheet and flatten with spatula
• bake for 25 minutes, flip, and bake for an additional 10 minutes
• garnish with greek yogurt and roasted kale chips and serve
• enjoy!!

strawberry, grape, banana smoothie

This makes for a delicious breakfast smoothie. Cheers!

Ingredients:

1 handful of organic strawberries, stems removed

1 handful of organic red seedless grapes

1 frozen banana (doesn't have to be frozen, but it will be "icier" this way)

2-3 tablespoons of Greek yogurt

a couple splashes of coconut water (I love the Zico brand!)

Directions:

Add all ingredients in blender and pulse until smooth.

Stuffed Portabella Mushrooms

These stuffed mushrooms are SO yummy. I think next time I may even add some finely chopped red bell pepper. This is a versatile dish...so experiment, and have fun making them!

Ingredients:
1/2 cup panko (Japanese style) bread crumbs
1/2 cup shredded parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, peeled & minced
1/2 cup finely chopped celery
sea salt & freshly ground pepper to taste
2 tablespoons of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
12 medium sized portabella mushrooms with stems removed


Directions:
1. Preheat oven to 400 degrees F
2. In a bowl, combine bread crumbs, parmesan cheese, garlic, celery, salt & pepper, 2 table spoons of olive oil, and fresh lemon juice. Lightly stir.
3. Lightly drizzle a baking dish or baking sheet with 1 tablespoon of olive oil. Fill the mushroom caps with breadcrumb mixture, and place in baking dish cap side up. Lightly drizzle all mushrooms with the rest of your olive oil.
4. Bake for 15 minutes, or until the mushrooms and filling start to turn golden brown. Sprinkle with your favorite Italian cheese and place back in oven for 5 more minutes.
5. Remove from oven and serve while piping hot! Enjoy!

Horseradish Deviled Eggs

If you love deviled eggs with a little kick...you will LOVE these. They make a delicious appetizer, snack, or side dish and I find it impossible to eat just one. Enjoy!

Ingredients:
1 dozen hard boiled eggs (check out my "how to make perfect hard boiled eggs" post)
1 tbsp. horseradish
4 tbsp. mayo
1 tbsp. stone ground mustard
1/2 tsp. paprika
sea salt
pepper

Directions:
1. Once you have peeled your cooled, hard boiled eggs, cut each one in half length wise.
2. Gently scoop out all the yokes, and set them aside in a mixing bowl
3. Lightly sprinkle sea salt over the hard boiled egg halves
4. In your mixing bowl containing the egg yolks, add your horseradish, mayo, mustard, paprika, and a dash of salt and pepper. Taste the mixture, and season to taste.
5. Using a teaspoon, scoop your filling into the eggs. If you prefer, you can use an icing piper.
6. Garnish with a sprinkle of paprika or fresh chopped parsley and serve immediately. Any leftovers will stay fresh in the refrigerator and make a tasty breakfast or lunch the next day! : )

Six super foods that will help lower your cholesterol

These 6 foods are packed full of the vitamins and nutrients needed to help lower your cholesterol...naturally. Incorporating 2-3 of these items into your everyday diet, along with regular exercise, will get you on the fast track to better health!

1. Avocados
2. Almonds
3. Barley
4. Beans & Lentils
5. Blueberries
6. Oats

Breaded Eggplant with Tomato, Basil, & Fresh Mozzarella on Baguette!!

This sandwich is so satisfying and tasty, that I make them at least once every two weeks. It's perfect for lunch, dinner, or sliced into appetizer sized portions for a party. Serve with a small side salad for a complete meal.

Ingredients:
1 fresh, large baguette
1 ball of fresh mozzarella cheese, thinly sliced
Shredded Parmesan cheese
1 box of breaded eggplant cutlets from the frozen section at your local grocery store (FYI--Trader Joe's frozen and breaded Eggplant Cutlets are the best pre-made brand I have ever had!)
2-3 vine ripened tomatoes, sliced thinly and dusted with sea salt and pepper
2 handfuls of fresh, whole basil leaves
1/4 cup of mayo
juice from half of a large lemon
sea salt
fresh cracked pepper

Directions:
1. Preheat your oven, and bake the breaded eggplant according to directions on the box and set aside.

2. In a small bowl, whisk together 1/4 cup of mayo, your lemon juice, and a pinch of salt and pepper.

3. Slice your baguette in half, and then length wise, making 4 slices of bread. Then broil on high for 1-2 minutes, until slightly toasted.

4. Remove from oven and layer your ingredients on each slice of bread. Start with the mozzarella slices, followed by one layer of breaded eggplant, your tomato slices, fresh basil leaves, and top off with generous amounts of shredded Parmesan.

5. Place back in the oven and broil on high until the shredded Parmesan starts to bubble. Remove from oven.

6. Take a spoon and drizzle your lemon mayo over each baguette. Then, carefully place each side together to make one ginormous, amazingly delicious sandwich!! Cut accordingly, and serve.

Sweet Potato Casserole

With the Holidays just around the corner, I figured I better start adding the recipes for all of my wonderfully rich casseroles. This sweet potato dish is a staple in my home each Thanksgiving. I hope you enjoy it as much as I do!

Ingredients:

4 cups of cubed sweet potatoes
1/2 cup cane sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup milk (I use almond or soy)
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.