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.

Cucumber Tomato Salad

Ingredients:
5 medium Roma tomatoes, halved lengthwise, thickly sliced (or substitute any tomato you'd like!)
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 cucumber, halved lengthwise and thickly sliced
2 tablespoons of extra-virgin olive oil
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:
Toss tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Refrigerate for 20 minutes before serving. Toss again, and serve as a side or with your favorite bread.

Mexican Coleslaw

This side dish is light & delicious, and provides a healthy alternative to mayonaise based slaws.

Ingredients:
•1 16oz package of coleslaw mix that includes cabbage and carrots from your grocery's produce section. OR thinly slice 1/2 head of green cabbage and 1 1/2 cups peeled and grated carrots
•1/3 cup chopped cilantro
•1/4 cup rice vinegar
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon salt
•1 pinch of fresh cracked pepper
•1 tablespoon of poppy seeds
•the juice from half of a fresh lime

Directions:
1. Place cabbage/carrot mix in a large bowl
2. Whisk vinegar, cilantro, olive oil, lime juice, and salt & pepper in a seperate bowl
3. Add vinegar mixture to cabbage and carrots and lightly toss
4. Add poppy seeds and lightly toss again
5. Serve immediately or cover and refrigerate for up to 1 day before serving.

Green Chili Cheddar Corn Bread Muffins

These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!


Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.

1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)



Directions:
1. Preheat oven to 400 degrees F

2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.

3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.

4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.

5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.

Yum!!

Orange Mango Popsicles!!

This recipe only takes a few minutes to prepare. If you've got a couple of mangoes in your fruit basket that are getting overly ripe, don't pitch them! Make these healthy and delicious popsicles instead!

Makes 6 standard size popsicles, or more if you make them in ice cube trays.


Ingredients:
2 Large ripe mangoes, peeled, pitted, and chopped
1 cup of orange juice

Directions:
In a blender, blend the mango and the orange juice until smooth. Then pour into your popsicle molds. Press on the lids, and store in the freezer overnight.

Swiss Chard with White Beans

Prep Time 10 minutes
Cook Time 5 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1/2 red onion, sliced
1 lb. Swiss chard, stems discarded and leaves coarsely chopped
1 tbsp. fresh lemon juice
1 cup cannellini beans
1/3 cup pitted and sliced kalamata olives
3 tbsp. balsamic vinaigrette


Directions:
1. In a large skillet heat oil over medium high heat. Add onion; cook and stir 3 minutes, or until the onion begins to soften. Remove from skillet.

2. Return skillet to medium high heat. Add Swiss chard, lemon juice, and salt & pepper to taste. Cook and stir 3 to 5 minutes or just until chard wilts. Transfer to a large serving platter and top with onions, beans, and olives. Drizzle with vinaigrette and toss to coat. Serve Immediately! : )

Risotto-Style Butternut Squash

Prep Time 10 minutes
Cook Time 20 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1 cup arborio or short grain rice
1 garlic clove
3 cups low sodium vegetable broth
1 tsp. crumbled sage
1 lb. butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup grated Romano or Parmesan cheese


Directions:
1. Heat oil in a large sauce pan over medium high heat. Then add rice and garlic, and saute for 2 minutes. Stir in broth, sage, and pepper to taste. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

2. Stir in squash, and cook for 5 more minutes. Stir in cheese. Let stand, covered, for 5 minutes and serve.

Crostini with Blue Cheese, Honey, & Hazelnuts

This delicious recipe can be served as an appetizer or with a fresh garden salad. If you ever find yourself craving something savory that is sweet & salty...try this! I promise that it won't disappoint : )

Ingredients:
• 1 baguette cut into thick, diagonal slices
• 3 ounces of room temperature blue cheese
• ½ cup of toasted, coarsely chopped hazelnuts
• Honey

Directions:• Preheat oven to 400°F.
• Place baguette slices in single layer on baking sheet & toast until golden
• Spread blue cheese on baguette slices & sprinkle with hazelnuts
• Lightly drizzle each slice with honey & serve immediately!

Perfect Hard Boiled Eggs

I have always been a huge fan of hard boiled eggs. I love to eat them for breakfast with sea salt & pepper...and I especially LOVE using them for deviled eggs. If you've ever overcooked your hard bolied eggs, you probably noticed that the yolk gets dried out and turns an odd greyish color-which is not very appetizing!

Here are a few simple steps to ensure a perfect hard boiled egg everytime!

1. First, gently place your eggs in a pot and add just enough cold water to cover them completely. If you use too much water, they can float and break during the boiling process.

2. As soon as the water begins to boil, remove the pot from heat and cover with a lid.

3. Let your eggs sit in the covered pot for 15 minutes.

4. At the 15 minute mark, remove the eggs from the pot one by one, and place in a bowl of ice water. This will stop further cooking of your eggs.

5. Place the the bowl of ice water and eggs in your refrigerator and let sit for at least 30-60 minutes.

6. To remove the shells from your eggs, gently tap on a hard surface and roll between your hands to loosen. Then peel while holding the egg under a stream of running water.

Fresh Parmesan, Carmelized Onion, & Kale Pizza

Ingredients:
Pizza Dough (you can use homemade or pre-made, I like the refrigrated Pillsbury and Trader Joe's)
1-2 sweet onions...I prefer vidalia
1 tablespoon butter
1 teaspoon brown sugar
2-3 cloves of garlic, chopped finely
1 cup shredded fresh parmesan (Trader Joe's sells a big bag of this for less than $5!)
1 tomato, diced (canned work great too)
honey
half of a fresh lemon
sea salt & cracked pepper to taste
1-2 leaves of kale

Directions:
1. Cut your onion in half, place the flat side down, and thinly slice. Caramelize by melting a tablespoon of butter in a non-stick frying pan. When the butter has melted, stir in the onions with 1 tsp brown sugar and 1/4 teaspoon salt. Continue to stir over medium heat for 5-10 minutes until onions begin to caramelize in color. Then turn the heat to low and stir often until the onions are caramelized to your liking, 20-40 minutes. Add the garlic a few minutes before the onions are done. Adding too early can cause the garlic to stick to the pan and lose flavor.

2. Tear off small pieces from your kale leaves, excluding the thick stem and veins. Place in a bowl and lightly toss with sea salt, fresh pepper,a squeeze of fresh lemon juice and a tiny dash of olive oil. Too much olive oil will make them greasy!

3. Spread pizza dough onto baking sheet. I divided my dough into four squares this time to make mini pizzas...Bake in preheated 375 degree oven for 5 minutes.

4. Take pizza out of oven and spread 3/4 of the parmesan cheese on the pizza. Sprinkle the tomato on after this. Then add the the caramelized onions to the pie and lightly drizzle with fresh lemon juice. Sprinkle with sea salt and cracked pepper.

5. Drizzle 2 tablespoons of honey over the top. Top with your remaining cheese.

6. Evenly sprinkle the kale pieces on top of the pizza. Bake in the oven for 10-15 minutes depending on desired doneness.

Mushroom Marsala

Every time I make this dish, it reminds me of the family owned Italian restaurant I used to waitress at in high school. The fragrant smell of garlic, mushrooms, and onion cooking in the butter and Marsala wine smell just as they did then...like heaven!

After I've prepared my Mushroom Marsala, I like to serve it over a bed of egg noodles and mashed potatoes. You can lose the mashed potatoes if you're worried about the extra carbs...however, I highly recommend this combination! Serve with a side salad and enjoy!

Ingredients:
1/2 cup unsalted butter
4 cloves of garlic, peeled and finely minced
1 lb. fresh mushrooms (I prefer baby portabella), cleaned and thinly sliced
1/4 tsp. hot red pepper flakes
4 green onions, thinly sliced (or you can substitute half of a medium sized thinly sliced sweet onion)
1 tbsp. flour
1 cup dry Marsala wine
1 cup vegetable broth
salt and pepper to taste

Directions:
*Melt your butter in a 10 inch frying pan over medium heat. Once the butter is hot, and garlic and saute for 30 seconds.
*Add mushrooms and saute for 2 minutes while stirring constantly but gently so you don't break up the mushrooms.
*Add red pepper flakes and onions and cook for another 2 minutes.
*Sprinkle with flour and and cook while stirring constantly for 2 minutes.
*Add Marsala and bring to a boil. Cook until Marsala is evaporated, about 5-7 minutes.
*Add vegetable stock and boil until almost totally evaporated, about 10 minutes.
*Garnish with a sprig of fresh rosemary or parsley and serve immediately.

Cheesy Hashbrown Crock Pot Casserole

In the midst of the busy holiday season...it's nice to have a quick and delicious recipe on hand that does not require oven cooking. This is the perfect side dish to bring to your next office pot luck or holiday dinner. Everyone at your party will love this...it's the perfect comfort food!

Ingredients:
16-32 ounces frozen hash browns (more or less depending on size of your crok pot)
1 cup of chopped onions
1 12oz bag of shredded extra sharp cheddar cheese
1 can cream of mushroom soup
2 cups of sour cream
salt & pepper to taste


Directions:
In a large bowl, combine sour cream, soup, salt, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker or crock pot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

If your casserole starts to dry out, just add a small amount of sour cream or melted butter to moisten. Enjoy!

If you live in Atlanta, this is a must read!

I have lived in Atlanta for nearly 5 years now, and absolutely love this city! What do I love most you ask? All of the amazing (and affordable!) restaurants. When I go to dinner, I never have to worry about a lack of good vegetarian options either, which makes me very happy. Look out for reviews and photos of my favorite vegetarian spots in the city...they'll be coming very soon!

Also, if you live in Atlanta, NYC, or San Francisco...you have to check out scoutmob.com for daily deals from local businesses. Most of which are great (non-chain) restaurants.

Broiled Figs with Blue Cheese & Toasted Almonds

Mmm...figs & blue cheese! This unique flavor combination makes a quick and easy appetizer or snack. It takes no time at all to prepare, and is a wonderful way to enjoy this lovely fruit while it's in season. I found these figs at the local farmer's market, but whole foods, and similar grocery stores sell them as well. Topping the blue cheese stuffed figs with chopped, toasted almonds and a drizzle of honey gives them just the right combination of salty & sweet. I prefer a Roquefort blue cheese for this recipe because of it's incredibly strong and pungent flavor...but any blue cheese will do just fine!


Ingredients:
6-8 small fresh figs
2-3 tablespoons of blue cheese
2 tablespoons of extra virgin olive oil
freshly ground black pepper to taste
2 tablespoons chopped or slivered almonds, toasted
2 tablespoons of honey

Directions:
Preheat oven broiler.
Trim stems from figs and slice in half from top to bottom.
Make a half inch cut in the center of each fig, and then another perpendicular to the first cut so that there is a cross-shaped opening to stuff the blue cheese in.
Place figs on baking sheet and stuff some of the cheese into the top of each.
Drizzle figs lightly with olive oil and grind some black pepper on top.
Place in oven and broil until the cheese bubbles, about 2 minutes.
Remove and top each fig with almonds.
Drizzle with honey and serve immediately.