Delicious Sweet Potato Power Bowl

I love oatmeal but it doesn’t love me. At 2:30pm, I’m doubled over in pain. Oatmeal is also really great with brown sugar and butter. Which as we all know, isn’t that great for you. However half a baked sweet potato topped with warm blueberries, coconut and banana is heavenly.

Here’s how you make it:

Heat up an already baked sweet potato in a bowl.

Toss 1/2 cup of blueberries into a microwave safe glass or into a sauce pan – heat them up until they turn into a sauce. Feel free to squeeze a lemon wedge in them.

Top the potato with the blueberries, a teaspoon of coconut oil, tablespoon of almond butter, sliced banana, pecans, coconut, cinnamon and enjoy!

This is vegan, free of refined sugars, it’s grain free and is very satisfying and easy to make.

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Cooking Class: Easy Marinated Chicken

Okay – this one is for the busy ones out there, the meal preppers, the non-cooks and the single peeps. Good food doesn’t have to be complicated. This is a flat leaf parsley and garlic marinade that you can let sit for 1 hour or overnight. If you don’t know how to cook and need a starting point, this is for you.

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You can roast some baby potatoes, make a mixed green salad to go with and you’ve got yourself an easy dinner and lunch for the next day.

I use chicken thighs because they are the perfect portion and they are juicy. I think drumsticks would be great too. Scroll to the bottom to see step by step pics on how to make this. I forgot to snap a pic of the chicken on a baking sheet, it shouldn’t be crowded, about 1 inch space between pieces of chicken.

Easy Marinated Chicken, Serves 4

10 boneless skinless chicken thighs

1 handful of flat leaf parsley

3 cloves of garlic

1-2 tsp of kosher salt

1-2 tbs olive oil

Marinade:

If you have a food processor- awesome. If not a knife and cutting board work fine. Put the 3 cloves of garlic in the food processor, pulse a few times, add the parsley, salt and olive oil, pulse until mixed nicely- small pieces, not a paste. Put the chicken in a ziplock baggie, or bowl, pour the mix over the chicken and mix well. Either cover and put in the fridge over night or let it sit for an hour or so.

Roasting:

When you’re ready to cook the chicken, pre-heat the oven to 375, put the chicken on a baking sheet, cook for 25 minutes, when it’s done, broil for a few seconds to get crispy on top.

Remove and serve with roasted potatoes and salad. If you serve with potatoes, start cooking them 25-30 minutes before you start roasting the chicken. Baked potatoes, button potatoes alway take about 45 min-1 hour to cook. If they are sliced or diced they can take 30 min to cook.

 

Eight chicken thighs, a handful of Italian flat leaf parsley, 3 garlic cloves, 1 tbs salt (I use Himalayan) and of course olive oil (not pictured)….

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Add the cloves to the food processor first…..pulse so they look diced….

Add the parsley, salt and olive oil…..pulse so it looks like this

Put the chicken in a bowl, container or bag and drizzle a little olive oil over it….

Add the parsley mix to the chicken……

Coat the chicken evenly with the mix and let sit for at least an hour but it can sit over night too….

Place evenly on a pan, 1″ apart, bake 25-30 min, put under the broiler to brown (eyeball it) and serve with roasted potatoes.

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Scrumptious Gluten Free & Sugar Free Pecan Spice Coffee Cake

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My Scrumptious Pecan Spice Coffee Cake is the perfect fall treat. It’s the perfect combination of a vanilla, spices and pecans that go well with a cup of coffee on a cool fall morning. What’s even better is it’s refined sugar free. I adapted a Bob’s Red Mill recipe for Blueberry Muffins. Instead of using refined sugar, I used monk fruit sweetener and coconut sugar, which does not compromise flavor. Since we do not really drink cows milk at home, I used cashew milk instead. The coffee cake is full of flavor and welcomes fall with a sweet pecan flavor.

 

Scrumptious Gluten Free Pecan Spice Coffee Cake

Makes 1-9″ cake pan or 12 muffins

  • 2 Cups Bob’s Red Mill GF 1-1 Baking Flour*
  • 2 tbs cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  • 2 tsp baking powder
  • ½ tsp salt
  • 2/3 cup coconut oil (melted)
  • 1 cup coconut sugar
  • ¼ cup monk fruit sweetener
  • 1 tsp vanilla
  • 2 large eggs
  • 1 c milk (I used cashew milk)
  • Raw Pecans to top cake with

Preheat oven to 425 F. Spray round cake pan with non-stick spray or line 12 muffin tins.

In a large bowl whisk together flour, baking powder and salt. Set aside. In another bowl cream together coconut oil, monk fruit sweetener and vanilla, add eggs. Transfer mix to dry mix and stir in cashew milk. The batter will be thick, a little thinner than cookie batter. Don’t be afraid.

Spoon batter into 1-9” pan or 12 muffin cups and top with pecans.

Place pan in oven and reduce heat to 375 F. Cook 9” cake for 35-40 min and muffins for 30 min or until a toothpick comes out clean and edges are a golden brown. Let stand to cool.

Modifications:

If you are not GF use regular AP baking flour, if you have GF Flour and Xantham gum follow the ratio instructions. Of course you can use sugar, the classic recipe calls for white sugar.

 

Coconut Banana Bread (GF)

Coconut Banana Bread

Banana Bread is magical. This is a gluten free protein packed banana bread topped with shredded coconut. Rather than using refined sugar, I used coconut sugar and added a 1/2 cup of paleo protein powder for some extra protein. Although it was 11:00pm when I finished baking the bread, I had to have a sample.

Coconut Banana Bread (GF) (Makes 1 – 9×5 loaf pan)

  • 2 Bananas (Mashed)
  • 13cup olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose gluten-free flour (I used Bob’s Redmill)
  • 1/2 cup unflavored protein powder (I used Paleo Pro)*
  • 1/3 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1teaspoon salt
  • Shredded coconut (unsweetened)
  1. Preheat oven to 350.
  2. Grease or line with parchment paper a 9×5-inch non-stick loaf pan.
  3. Cream together mashed bananas, oil, coconut sugar, eggs, and vanilla in large bowl.
  4. Add flour, protein powder, xanthan gum, salt, and baking soda to egg mixture.
  5. Mix until smooth.
  6. Pour into prepared pan, cover with shredded coconut and a little coconut sugar.
  7. Bake 9×5″ loaf for 1 hour

Enjoy!

*Do not feel like using protein powder? Use 1 3/4 Cups of Gluten Free Flour