Nutty Sweet Potato Salad

standard September 10, 2014 Leave a response


I love sweet potatoes in salads. Roasted, warm, crispy, sweet. They add a ton of texture and flavor to the standard chopped veggie mix. Top it with a sweet and salty almond sauce and get ready for a flavor party. This salad has a little bit of everything, a perfect hearty midday meal.


Nutty Sweet Potato Salad

Yield: Serves 1

Calories per serving: 418


  • 1 c diced sweet potato
  • coconut oil
  • salt and pepper
  • 1 summer squash
  • 2 sweet peppers
  • 1/2 cucumber
  • 1 c butter lettuce
  • 1 T almonds, roughly chopped
  • 1 T hemp seeds
  • 2 T almond butter
  • 1 lime, juiced
  • 1 T tamari
  • 1 1/2 tsp agave nectar
  • 1/2 tsp dried cilantro
  • 1/4 tsp coriander
  • 1/8 tsp red pepper flake (or to taste)


  1. Preheat the oven to 350 degrees. Dice sweet potato into one inch pieces and place on a baking sheet lined with parchment paper. Brush sweet potato lightly with coconut oil, and sprinkle with salt and pepper. Roast for 30-45 minutes or until lightly browned and tender.
  2. While potatoes cook, wash lettuce and place in a serving bowl. Dice cucumbers and peppers. Julienne summer squash into ribbons. Toss together with lettuce.
  3. To make the dressing, mix almond butter, lime juice, soy sauce, agave, cilantro, coriander, and red pepper in a mason jar until combined. Add 1-2 T of water to thin out, if needed (You will have extra).
  4. Add cooked sweet potatoes to salad. Drizzle with 1/2 the dressing. Top with almonds and hemp seeds.


Per serving: 418 kcal, 62 g carbs, 18 g fat, 17 g protein, 557 mg sodium, 27 g sugar



Almond Caramel

standard November 18, 2013 Leave a response

Fall equals cinnamon sugar doughnuts and warm apple cider. I haven’t actually eaten either together since I was little, when we enjoyed this sweet treat while painting pumpkins in the driveway. But every year, I think, “I need a cinnamon sugar doughnut and a mug of hot apple cider!” Without fail. So this year, I combined the two. I had an 18 mile run the morning of our first snowfall, and I was cooped up working in front of a window with snow swirling all around. No better way to eat back all the calories I just ran than with hot, fluffy doughnuts.


Caramel Apple Doughnuts

Yield: Makes 6


  • 1/3 c + 3 T almond milk
  • 1 tsp lemon juice
  • 1/2 c gluten-free all-purpose flour
  • 1/2 c almond meal/flour
  • 1 T ground flaxseed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 c coconut sugar (or sucanat)
  • 1 T coconut oil
  • 1 small grated apple (or 1/2 c plain applesauce)
  • 3 T almond butter
  • 2 T agave nectar
  • 2 T almond milk


  1. Preheat oven to 425 degrees.
  2. Combine lemon juice and almond milk.
  3. Mix dry ingredients through coconut sugar in a large bowl.
  4. Add coconut oil and grated apple to almond milk mixture.
  5. Add wet ingredients into dry, folding together gently with a spatula.
  6. Grease a doughnut pan with a small amount of coconut oil.
  7. Using a small spoon, gently divide mixture into doughnut pan. Bake for 15 minutes, until they spring back to the touch. Let cool in pan for 5-10 minutes.
  8. Whisk together almond butter, agave nectar, and 2 T almond milk in a small shallow dish to make caramel sauce.
  9. When doughnuts are cool, dip into sauce to coat top. Save leftover sauce for dipping. 🙂
  10. Try to not eat all at once.



Quick and Easy Pumpkin Nut Oatmeal

standard October 6, 2010 2 responses


Lack of posting this past weekend is due to my spending the ENTIRE weekend in the kitchen. I was too busy baking to remember to share all the treats with you. Oops!

I spent all night Friday experimenting with making pumpkin butter and then preserving it. The overflow of boiling water on the stove was not much fun, but I did successfully get two cans of butter properly sealed and preserved. Now I have to get up the guts to break the seal on one so I can taste test it!


Then I spent Saturday trying to cram as many veggies as I could into baked goods for our upcoming trip to see family. McDonald’s and cake are my alternative food options so I had to get creative with what would keep the best in the car! I now have strawberry oat bars with spinach and peanut butter banana muffins with carrots to tide me over along with a bulgur salad and some honey cookies for a treat.

Sunday, I went to town with PUMPKIN!


After my last post, I promptly found canned pumpkin on sale at Kroger and bought six cans. And then I promptly used each of them and had to go restock my pumpkin supply. What did I make with six cans of pumpkin puree?

  • pumpkin spice lattes
  • pumpkin pie oatmeal raisin cookies
  • pumpkin butter
  • vegan pumpkin mac and cheese
  • pumpkin spice doughnuts
  • pumpkin oatmeal
  • pumpkin quesadillas

All were good. Some were better than others. The pumpkin oatmeal is my favorite.


Pumpkin Nut Oatmeal

Yield: Serves 1

Calories per serving: 302 kcal


  • 1/3 cup rolled oats
  • 1 T chia seeds
  • 1 tsp sucanat
  • 1 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 T dried cranberries
  • 1 T almond butter
  • 1 T pumpkin puree


  1. Combine all ingredients in order in a heat-safe mason jar.
  2. Pour boiling water into jar and seal. In 20 minutes, stir and enjoy.


Make ahead: Make jars for a week's worth of breakfasts at once to save time in the mornings. Just heat, drive to work, enjoy!

Stovetop: Combine all ingredients plus water in a small saucepan over medium-low heat. Stir occassionally until oats are tender.


Per serving: 302 calories, 40 g carbohydrate, 13 g fat, 10 g protein, 41 mg sodium, 12 g sugar