Sweet Potato Toast

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Sweet potato toast is a healthy, fun, alternative to regular bread. My favorite part about making sweet potato toast, are the endless topping options. Sweet or savory? Why should you have to choose between the two? I always opt for both. All of my meals need to have elements of both sweet and savory, otherwise I feel like I'm missing out! So, here are just a few ways you can enjoy your sweet potato toast (: 

How to Make Sweet Potato Toast

  1. Preheat oven to 430 F. Line baking sheet with parchment paper.

  2. Cut your sweet potato lengthwise, into ¼ inch thick slices.

  3. Place the slices in a medium bowl and cover with water. Allow to soak for 15-20 minutes. This will help your toasts to crisp better in the oven without the use of oil.

  4. After soaking, place potato slices on parchment paper, spacing them out to allow them to cook evenly. Season with salt and garlic powder (optional).

  5. Bake for 15 minutes, flip and continue baking for another 10-15 minutes, or until potatoes are fully cooked. If you want extra crispy sweet potato toasts, leave in a little longer.

  6. Top with your favorite nut butter, hummus, hot sauce, fruit, granola, etc. (:

 

This is what I topped mine with:

 

1. Sunbutter + blueberries + banana+ raw banana granola

2. Avocado + mango + nori + sesame seeds

3. Oil-free hummus + sun dried tomatoes + arugula

4. Strawberries + shredded coconut

5. Peanut butter + chocolate chips + raw banana granola

Sweet Potato Flour Banana Bread

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Ingredients:

3 large overripe bananas

1 cup sweet potato flour

1/4 cup coconut nectar (sub preferred liquid sweetener) 

1/4 cup date sugar (sub preferred granulated sweetener)

1/4 cup almond flour

2 flax eggs (2 tbsp ground + 5 tbsp water) 

1 tbsp Lucuma powder (any granulated sweetener) 

1/4 cup plant milk

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon (optional)

1 tsp apple cider vinegar

1/4 tsp salt

1/2 tsp vanilla extract

2 tbsp sunflower seed butter (sub other nut/seed butter) 

Directions:

  1. Preheat oven to 350 F. Line a loaf pan with parchment paper.

  2. In small bowl, mix together 2 tbsp of ground flax seed and 5 tbsp water. Set aside.

  3. Peel bananas and place in large mixing bowl. Mash with fork until there are little to no chunks left (some chunks are okay).

  4. Add plant milk, coconut nectar, sunflower seed butter, apple cider vinegar, flax eggs and vanilla extract. Mix until smooth consistency is reached.

  5. Add sweet potato flour, almond flour, date sugar, lucuma powder, baking soda, baking powder, cinnamon, and salt. Mix until well combined.

  6. Using a spatula, scrape the batter into prepared  the prepared loaf pan.

  7. Bake for 55-65 minutes.

Sweet Potato Cacao 'Nice Cream'

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Ingredients: 
1/2 large sweet potato (steamed & frozen) 
1 large frozen banana
2 tbsp cocoa powder
2 tbsp powdered peanut butter
1 tsp date syrup or other liquid sweetener*
Splash of almond milk

*Add more sweetener or less cocoa powder if you prefer a sweeter chocolate flavor

Directions:

1. Add all ingredients to food processor or high-speed blender, adding almond milk a little at a time until smooth, creamy consistency is reached. You may need to stop and scrape down sides as needed. 

2. Top with you favorite goodies and enjoy! 

Brownie Batter Protein Bowl

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Ingredients:

1 cup cooked chickpeas
1/2 scoop chocolate protein powder  
3-4 tbsp plant mylk
2 tbsp powdered peanut butter
1 1/2-2 tsp cacao powder
1 tsp monk fruit (or preferred sweetener)
Pinch salt
(Optional): Top with cacao nibs, frozen blueberries and drizzle with powdered peanut butter.

 Directions:
Add all ingredients to food processor and blend until well combined. You may need to add more plant mylk to reach desired consistency, but not too much! 

**I like to scoop the mixture out with an ice cream scooper and put in the fridge or freezer for 30 minutes before eating.
 

Chai Spiced Sweet Potato Pudding

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Ingredients: 
1 1/2 medium sweet potatoes (steamed & frozen) 
1/2 ripe frozen banana
1/2 cup quinoa + rice milk blend
1/4 cup gf rolled oats
3 medjool dates
2 tsp maple syrup
1 1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp ground ginger
1/8 tsp allspice
2 cardamom pods (ground)
Pinch ground cloves
Pinch black pepper

Directions:

Add all ingredients to high-speed blender or food processor and blend until smooth and creamy. Top with whipped topping, granola, cinnamon and any other toppings you'd like!

Avocado Banana Bread

 Why choose between avocados and bananas, when you can have both in this Avocado Banana Bread?! This bread is dense, super moist, and loaded with flavor. Enjoy(:

Why choose between avocados and bananas, when you can have both in this Avocado Banana Bread?! This bread is dense, super moist, and loaded with flavor. Enjoy(:

Ingredients:

1 cup almond flour
1/2 cup oat flour
3/4 avocado
3 overripe bananas
3 tbsp maple syrup
2 tsp coconut sugar (optional for added sweetness) 
1 flax egg (1 tbsp ground flax seed + 2.5 tbsp water, mix separately and set aside to allow to thicken)
1 1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2-1 tsp cinnamon (optional) 
Pinch salt

Directions:
1. In large bowl, mash the banana and avocado.
2. Add the maple syrup, vanilla extract, flax egg, and coconut sugar (if using).
3. Add the flours, baking soda, baking powder, cinnamon and salt. Stir mixture until well combined.
4. Line loaf pan with parchment paper. Pour batter into prepared pan.        5. Bake at 350 F for 40-45 minutes.

Snickerdoodle Protein Cookie Dough

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A sweet, satisfying treat that won't ruin your progress in the gym! This cookie dough is packed with plant-based protein, for a delicious, satiating snack to share with your gym partner...Or you can just eat the whole batch for dinner, like I did (: 

Ingredients: 

1/2 cup acorn squash (baked & mashed) 
2 rounded scoops @drinkorgain vanilla bean protein powder
2 tbsp powdered peanut butter
2 tbsp gluten-free oat flour
2 tbsp oat milk or other plant-based milk
Few drops liquid stevia or 1 tsp preferred sweetener
1 heaping tbsp natural peanut butter or other nut butter (optional, but recommended) 
*1/2 tsp cinnamon (plus more to sprinkle on top)
1/2 tsp vanilla extract
1/4 tsp pink Himalayan salt

Optional: Mixed nuts, hemp seeds

*Sub the cinnamon for chocolate chips/cocao nibs for chocolate chip cookie dough or add more peanut butter/ powdered peanut butter for peanut butter cookie dough! Get creative (: 

Directions:

1. Preheat oven to 425 F. Cut medium sized acorn squash in half and place on baking sheet lined with aluminum foil or parchment paper. Bake squash for 40-45 minutes or until the inside in soft. 

2.  With a spoon, scoop the seeds out of the center or the squash. Once the seeds are removed, scrape squash out of the skin with the spoon and measure out 1/2 cup. 

3. Add squash and the rest of the ingredients to a medium sized bowl and mix together. Sprinkle with cinnamon, serve with apple slices, rice cakes, crackers or other fruit or just eat it with a spoon! 

 

Enjoy! 

Erin xoxo

Sweet Potato Energy Bars

 I came up with these low-fat, low-sugar, and high-carb, full of whole plant foods because I needed something like a protein bar to eat before lifting. I needed a portable high-carb snack, without all the added junk you typically find in commercial bars.

I came up with these low-fat, low-sugar, and high-carb, full of whole plant foods because I needed something like a protein bar to eat before lifting. I needed a portable high-carb snack, without all the added junk you typically find in commercial bars.

 

 Ingredients:

1 large sweet potato
1/2 cup rolled oats
1/4 cup quinoa
1/4 cup banana flour
2 tbsp oat flour
1 tbsp ground flax seed + 2.5 tbsp water
15 dates blended with 1/2 cup water (for low sugar option, add a few drops of stevia, or 1 tbsp lucuma powder)
1 tsp baking powder
1/2 tsp vanila extract
1 tsp cinnamon
1/8 tsp cardamon

Alternate Banana-Sweetened Recipe:

1 large or 2 medium sweet potatoes
1 overripe banana
1/2 cup rolled oats
1/2 cup quinoa flakes
2 tbsp oat flour
1 tbsp lucuma powder (optional)
1 tsp baking powder
1 tsp cinnamon
1/8 tsp cardamom
1/8 tsp nutmeg
 

Directions: 

1. Preheat oven to 425 F.

2. Poke holes in sweet potato with fork or knife and warp in aluminum foil. Place in oven for 45 minutes - 1 hour. 

3. Once potato is cooked, you can either remove the skin or leave it on. In a large bowl, mash the potato with a fork, add the remaining ingredients and mix together.

4.  Line 8 x 8 inch square pan with parchment paper and use a spatula to spread mixture out evenly. 

5. Bake for 20-25 minutes.