Sweet potatoes are a staple in our house. There are just endless possibilities on things to make with them. Roasted, mashed, pancakes, pie, quiche and so much more. These rosemary roasted sweet potatoes and red beets are a perfect, rustic side for your meal. To me it's such a comfort food on a cold fall evening, but lets face it it's perfect all year round! With the left overs I like to have them for breakfast as a hash with two over light eggs on top. It gives you a hearty but healthy start to your day that is sure to keep you satisfied until lunch. Also my husband gives his stamp of approval and we all know when our husbands give that it's a big deal.

Rosemary Roasted Sweet Potatoes and Red Beets

6 cups 1/2 inch cubed, unpeeled sweet potatoes

2 cups 1/2 inch cubed, peeled red beets

2 tablespoons olive oil

1/2 teaspoons fresh, finely chopped rosemary

1/4 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon garlic powder

Put sweet potatoes and red beets into a greased cookie sheet. Drizzle with olive oil and add remaining ingredients. Mix well. Bake at 400 degrees for 30-35 minutes. (Makes 5-6 servings)

Do you need something else to make with all those fresh garden vegetables you have on hand this summer? Try this healthy salad that is bursting with flavor and just screams summer. The crunchiness of the cucumber, juiciness of tomato, creaminess of feta cheese and the lovely flavor you get from the fresh oregano makes this the perfect combination. Also who doesn't love quinoa? Let's just talk about this wonderful grain like ingredient for a minute. Did you know it is actually a seed and not a grain? Quinoa is a plant-based protein and also a complete protein! It is gluten-free and wheat-free for those of you that are gluten and wheat intolerant. Also it is packed with iron, calcium, magnesium and other wonderful health benefits. I love substituting it for rice and serving it with fish, in my chipotle salad or sautéed with veggies and eggs. It is such a versatile ingredient so if you don't have this as a staple in your pantry, please run now to the grocery store and get some!

       I cannot say enough of good things about using fresh herbs. It makes everything so much better!

Greek Quinoa Salad

3 cups cooked quinoa

1 cup cucumbers, quartered

1/2 cup black olives, halved

1 cup tomatoes, diced

1/4 cup red onion, finely sliced

1/2 cup feta cheese, crumbled

1 teaspoon fresh oregano, finely chopped

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

Juice of 1 lemon

Salt and pepper to taste

Toss everything in a medium bowl. Garnish with fresh oregano sprig and thinly sliced red onions.

(Yields 3 medium servings or 2 large servings)

*I can very easily down a large serving for lunch pregnant or not.(; 

   I was never really crazy over pancakes because of the heaviness and sweetness of them,  but the last year or so it seems like there has been a pancake craze. When you keep seeing beautiful photos of pancakes on Instagram and Pinterest you finally just have to give in right? I decided I might as well try making them healthier while I'm at it. Once I made some with protein powder and coconut flour, they were not what I wanted the texture of my pancake to be and didn't help my not-so-crazy-over pancakes palette. It pretty much disintegrated to nothing as soon as it hit my tongue. So a long time later, I give pancakes a try again.
       I have had pancakes way too many times to admit in the last week due to trying to get the perfect texture and fluffiness, and honestly baby and I loved them every time! Oh, and husband put his stamp of approval on them as well!  I will admit I have now joined the pancake craze. I would have liked to keep it down to only two different gluten-free flours to keep it simple, but those flours just do different things than white or wheat flour. One thing I have to confess, the pancakes themselves are dairy-free but obviously not the large dollop of whipped cream on top. Sorry, my indulgent side came out! With all these fresh local strawberries we have right now you just have to have whipped cream sometimes! Now, go make yourself a cup of coffee and whipped these babies up! Don't forget to drizzle some warm maple syrup over the pancakes. It makes them divine!

Gluten/Dairy-Free Pancakes

1/2 cup coconut flour

1/2 cup brown rice flour

2/3 cup gluten-free oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons organic coconut sugar

pinch of salt

2 eggs

2 cups almond milk

1 teaspoon vanilla

Mix the first seven ingredients in a small bowl. Next, whisk the eggs, vanilla and almond milk in separate bowl.  Add the wet ingredients to the dry ingredients and mix just until combined. Heat small skillet to medium heat. I like to use a regular size cookie scoop to scoop the batter into the skillet, that way they come out the same size every time.  If you want specific I do three scoops per pancake. Cook on either side for a few minutes. Top with maple syrup, fresh strawberries and whipped cream if desired. (Yields 7 pancakes)

What do you do with lettuce, radishes and spring onions your mother-in-law gives you from her garden plus asparagus your sister-in-law gives you from hers(yes I am very blessed with the best in-laws)? Well of course you make a nice giant salad out of all that fresh goodness! Add on there some cashew crusted chicken and a nice light balsamic vinaigrette and you've got yourself a winner! One more thing that makes this even better is eating it on your back porch with your love. Oh the joys of spring! Can we just have this weather and fresh produce year round please? 

Roasted Asparagus 
10 stalks asparagus
1 1/2 teaspoon olive oil
1/4 teaspoon salt
dash of pepper
1/4 teaspoon dried oregano
1 garlic clove, finely chopped

Preheat oven to 400 degrees. Place asparagus on small sheet tray. Drizzle with olive oil then sprinkle asparagus with remaining ingredients. Bake at 400 degrees for 10-15 minutes. When ready to assemble salad cut asparagus onto 1 inch pieces.

Cashew Crusted Chicken
1 whole chicken breast
3/4 cup crushed unsalted cashews
2 tablespoons sesame seeds
1/2 cup parmesan cheese
1 dash cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dijon mustard
4 tablespoons butter, melted
1 tablespoon honey

Cut each half of chicken breast in half to make 4 thin pieces of chicken. Crush the cashews into flour like consistency(I like using my coffee grinder). In a bowl mix crushed cashews, sesame seeds, parmesan cheese, cayenne pepper, oregano, salt and pepper. In another bowl mix melted butter, dijon mustard and honey. 
Dip each piece of chicken in butter mixture and then coat with the cashew mixture. Place on a small baking sheet. If you have any butter mixture left just drizzle over chicken. 
Bake at 400 degrees for 17-20 minutes. 

Balsamic Vinaigrette
2/3 cup extra-virgin or light olive oil
1/3 cup balsamic vinegar
2 tablespoons red wine vinegar
3 tablespoons honey
1/2 teaspoon dried oregano
1 tablespoon onion, finely chopped

Combine everything in a pint jar or dressing container and whisk. 

Fresh Garden Salad
Lettus
Radishes
2 hard boiled eggs
Feta cheese
Spring onions
Asparagus

To assemble salad mix your greens in a bowl with some of the vinaigrette. Place greens on plate and add feta cheese, sliced radishes, sliced hard bowled egg, asparagus pieces and sliced cashew crusted chicken. Top salad with sliced green onions

*You can substitute pecans or almonds for the cashews which is just as delicious.

If you want soft and moist plus bites of chocolate here and there you must make these! They are packed with fiber from the flax seeds and zucchini also all the amazing health benefits of coconut oil and yes the chocolate has health benefits too.(: Better yet they are gluten free! As I sit here typing I am enjoying one of these muffins topped with a generous portion of ghee. By the time this day is over I may or may not have eaten three of these babies unashamedly! 

Gluten-Free Chocolate Chip Zucchini Muffins

3/4 cup almond flour

3/4 cup brown rice flour

1/2 cup flax meal

1/2 cup organic coconut sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup maple syrup 

1/2 cup coconut oil

2 eggs

1 teaspoon vanilla

2 cups unpeeled, shredded zucchini

1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine first eight ingredients in a medium size bowl. In a small bowl combine next four ingredients. Pour wet ingredients over the flour mixture. Stir just until combined. Fold in shredded zucchini and chocolate chips. 

Spray muffin tins or line tin with cupcake paper. Fill each cup to the top. 

Bake at 350 degrees for 25-30 minutes. 

Yields 10 muffins

*For the chocolate chips I use the dairy, nut and soy free Enjoy Life brand that I get at my local health food store in the refrigerator section.

 What's not to love about starting your mornings off with a giant bowl of crunchy, homemade granola topped off with blueberries? Just perfect!  You might never want to buy cereal again.(:

I have been procrastinating for far too long although I would say I have a good excuse.(: While in my first trimester of pregnancy food was not so appealing for awhile, but my appetite is back full force and I am loving it! So hopefully I can update a little more often.

Maple Coconut Granola

1/2 cup butter
1/2 cup coconut oil
1/2 cup pure maple syrup
1/2 cup organic coconut sugar or raw sugar
1/2 cup water
2/3 cup natural peanut butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
8 cups old fashion oats
1 cup unsweetened coconut flakes
1/2 cup flax meal
1/2 cup flax seed
1 cup sunflower seeds

Turn oven to 325 degrees. In a saucepan on medium heat combine first ten ingredients. Stir well and let simmer until everything has melted (about three minutes). In a large bowl add and mix remaining ingredients. Add liquid mixture to the oat mixture stirring until everything is moistened. Pour into a 12x17 inch cookie sheet. Bake at 325 degrees for 50 to 60 minutes stirring every fifteen minutes. It is ready when it's a nice golden brown. Remove from oven and let cool completely before transferring to an air-tight container.

It was New Years Day, January 1, 2015. After a late night of having fun with friends, sleeping in was due and what better way is there to start the new year than sleeping in right? So atomically with sleeping in and husband being home you have to have a yummy breakfast together. Lazy mornings and breakfast with husband is one of my favorites! 
There is so much goodness packed into this quiche and the sweet potatoes on the bottom give it that extra yumminess! It's easy and doesn't take much time prepare so it would be great to do for company as well. Or leftovers are wonderful too, which we loved.

Grease pan and put in shredded sweet potatoes. Sprinkle lightly with salt and pepper. Bake at 400 degrees for 10 minutes.

Pour egg mixture over baked sweet potatoes and bake at 350 degrees for 25 minutes.

Enjoy with a good cup of coffee.

Sweet Potato Crusted Sun-dried Tomato, Spinach Quiche 

2 cups peeled and shredded sweet potatoes

dash of salt and pepper

1 tablespoon olive oil

1/2 onion, finely chopped

1 clove garlic, minced

2 cups spinach, roughly chopped

1/3 cup sun-dried tomatoes, sliced in thin strips

12 ounces all-natural pork sausage, cook and crumbled 

1 dozen eggs

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

1/4 cup almond milk (or any milk product you prefer)

1/2 teaspoon baking powder

Peel and shred sweet potatoes and put into a greased cast iron 11 inch skillet or a large deep dish pie pan. Sprinkle potatoes lightly with salt and pepper. Bake at 400 degrees for 10 minutes.

While crust is baking add olive oil to a sauté pan. Turn on medium heat and add onion. Cook for about 1-2 minutes then add garlic, spinach and sun-dried tomatoes. Cook another 2-3 minutes.

In a separate bowl whisk eggs and add salt, pepper, parmesan cheese, almond milk and baking powder. Add cooked sausage and sautéed veggies to egg mixture. Mix just until combined.

Pour on top of baked sweet potatoes. Bake at 350 degrees for 25 minutes.  (Makes 8 servings)