How to make sweet potato toast two ways

Sweet Potato Toast Two Ways

Dark Chocolate Sweet Potato Toast

 

Sweet potato toast has been one of the hottest food trends gracing the breakfast table for American foodies. This low-carb breakfast option is an easy and nutritious breakfast option to step up your morning routine. It is literally the best thing since sliced bread! and it is kid-friendly too! I even found pre-sliced sweet potatoes at my local Earthfare grocery store. Today I’m sharing how to make sweet potato toast two ways with a sweet and savory recipe.

Sweet Potato Toast Two Ways
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Ingredients
  1. 1 large sweet potato
  2. 1 tbs of honey
  3. 3 tbs of chocolate hazelnut spread
  4. 1/2 cup strawberries sliced
  5. 1 avocado, mashed
  6. 1/2 tsp sea salt
  7. 1/2 cup cherry tomatoes sliced
Instructions
  1. 1. Slice the sweet potato lengthwise into ¼ inch thick slices
  2. 2. Place the sweet potato slices in a toaster or toaster oven on high for about 5 minutes or until cooked through. Continue to toast until done.
  3. 3. For the sweet variety top the toast with hazelnut spread, honey, and strawberries. For the savory variety top the toast with mashed avocado, tomato, and sea salt.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Recipe grocery list: Sweet Potatoes, Hazelnut Spread, Strawberries, Honey, Avocadoes, Cherry Tomatoes, Sea Salt

How to Make Almond Milk (From Scratch!)

Making homemade almond milk is so surprisingly simple that I may never buy another carton from the store again. I tested out the recipe for the first time last weekend. We all assume that almond milk is such a complex recipe but it actually only contains three ingredients: almonds, water, and sweetener. Homemade almond milk is incredibility nutty and creamy. Many of the store varieties are overly processed and contained added ingredients. Since being on Whole 30, I’ve found it challenging to find store varieties of almond milk that don’t contain additives or have a bunch of sugar in them. So that’s why I decided to try to make my own almond milk for the first time. 

almond milk

Homemade Almond Milk (From Scratch!)

Serving Size: Makes 2 cups

Ingredients

1 cup of raw organic blanched almonds (Trader Joe’s variety recommended)

2 cup water, additional 2 cups for soaking

3 pitted dates or vanilla bean

2 nut bags or cheese cloths

Directions

1. In a large bowl, soak almonds in water at room temperature overnight. The longer the almonds soak the creamier your almond milk will turn out.

2. After your almonds have soaked, drain and rinse them in cool water using your strainer.

3. Place almonds in your blender with 2 cups of water.

4. Blend on high for 5 minutes. The almond mixture should like white and milky.

5. Line your strainer and a bowl with the nut bag or cheese cloth. Pour the almond mixture into the bowl.

6. Press the liquid through the cloth into the bowl. You should have about 2 cups.

7. Rinse out your blender and add the almond milk back into the blender.

8. Add your dates or vanilla bean into the blender and blend for 2 minutes. This will lightly sweeten your almond milk.

9. Repeat step  6.

10. Refrigerate almond milk into a sealed container.

Blood Orange Hibiscus Margaritas

Blood Orange Hibiscus Margaritas

Blood Orange Hibiscus Margaritas

I have a serious craving for blood oranges during the winter months. I love them as snacks, on desserts, and in salads. In honor of National Margarita Day, I decided to share my love for blood oranges and make some yummy blood orange hibiscus lime margaritas. 

This margarita recipe is a little different than your traditional margarita because it uses fresh blood orange juice and hibiscus-lime soda. The hibiscus adds a floral essence to the traditional margarita. The sweet and tart flavors are perfect for any occasion. Check out the recipe below. 

Blood Orange Hibiscus Margarita

Ingredients

2 ounces el Jimador silver tequila

1/2 Triple Sec

Four blood oranges, squeezed 

Two limes, squeezed

1 tsp simple syrup 

A splash of hibiscus lime soda ( preferred brand Joai)

Instructions

In a shaker filled with ice, add ingredients. Pour into a glass rimmed with salt (optional). Garnish with a lime or blood orange. 

*Tequila for this recipe was provided by el Jimador

 

How to Make Nutrient Dense Bone Broth

Turkey Bone Broth

Turkey Bone Broth

Bone Broth was one of the hottest food trends amongst foodies, hipsters, and paleo diet followers during 2016. You may have noticed the bone broth cookbook Brodo that I listed on my fall reading list and seen several varieties now available at your local grocery store. Bone Broth is a nutrient dense cooking stock made with bones from beef or poultry. After talking to my grandmother about this trend I discovered that this how her generation has always made their stock. The marrow from the bones is filled with nutrients that often get lost because we throw the bones away. This method extracts the nutrients that are often missed by pulling them into a broth. With soup and cold season on the horizon, I thought this is the perfect time to share this recipe. 

This year I made the turkey for our Thanksgiving dinner, which was delicious and enjoyed by everyone. Using the leftover bones from the Turkey I decided to make homemade bone broth with the scraps. When making bone broth it is recommended that you use your slow cooker because it needs to simmer on low for several hours. The bones and vegetables are added with water and apple cider vinegar to cook for 12 to 24 hours on low in the slow cooker. This recipe is so easy to make that I don’t know why I hadn’t been making my own stock for years.  Check out the recipe below to learn how to make your own stock at home. This recipe can be used for beef, chicken, or pork bones.

 
How to Make Turkey Bone Broth

Turkey Bone Broth
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Ingredients
  1. 1 lb of Turkey Bones
  2. 1 onion, peeled and sliced
  3. 3 large carrots, peeled
  4. 3 celery stalks, cleaned and washed
  5. sprigs of rosemary
  6. sprigs of thyme
  7. sprigs of parsley
  8. salt
  9. peppercorns
  10. 2 cloves of garlic
  11. 2 tablespoons of apple cider vinegar
  12. purified water
Instructions
  1. In your slow cooker, add your bones, onion, carrots, celery, rosemary, thyme, parsley, salt, peppercorns, garlic, apple cider vinegar. After you've added these ingredients fill your slow cooker to cover the ingredients. Set your slow cooker to a low setting and allow the ingredients to slow cook for 12 to 24 hours. Once the ingredients have slow cooked scoop out the bones and vegetables with a ladle and discard them into the trash.
  2. In a large bowl with a strainer, pour the remaining liquid to filter any particles from the vegetables or the bones that may have been left in the liquid.
  3. Allow the liquid to come to a complete cool then store it in several tupperware containers or mason jars. Freeze until ready to use.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Greek Yogurt Pumpkin Pancakes

A protein-packed recipe for the fluffiest pumpkin pancakes you’ll ever taste.
This is a quick and easy fall-inspired recipe made with spices, Greek yogurt, flour, sugar, maple syrup and pumpkin.

Pumpkin Pancakes

During the fall season, I constantly crave everything pumpkin flavored. Pumpkin lattes, pumpkin muffins, pumpkin overnight oats, and pumpkin pancakes.

I was sad to find out that one my favorites had already discontinued their offering of pumpkin pancakes, so I decided to whip up a batch this weekend.

Greek yogurt pumpkin panckes

Filled with fresh pumpkin, cinnamon, nutmeg, ginger and pumpkin spice, maple syrup, and greek yogurt, these pumpkin pancakes are a healthy option for you to enjoy one weekend morning. The greek yogurt replaces the butter and the oil in your traditional pancake recipe.

These pancakes are perfect to serve the morning after Thanksgiving  using leftover pumpkin pie filling from the previous night’s dessert.

Greek Yogurt Pumpkin Pancakes

Greek Yogurt Pumpkin Pancakes
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Ingredients
  1. 2 large eggs
  2. 1 teaspoon vanilla extract
  3. 1/2 cup Greek yogurt
  4. 1 teaspoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 2 tablespoon sugar
  8. 2 tablespoon maple syrup
  9. 2 cups all-purpose flour
  10. 1 1/2 cup of almond milk or regular milk
  11. 1 teaspoon cinnamon
  12. 1 teaspoon nutmeg
  13. 1 teaspoon ground ginger
  14. 1 teaspoon pumpkin pie spice
  15. 1 can of pumpkin puree
Instructions
  1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar,salt, cinnamon, nutmeg, ground ginger, pumpkin pie spice.
  2. In a separate bowl, whisk together the milk, maple syrup, eggs, vanilla extract, pumpkin puree and Greek yogurt.
  3. Head a large nonstick skillet or griddle to medium-heat and spray it well with nonstick cooking spray or coconut oil. Using a ice cream scooper spoon an even amount of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake. For about 3-4 minutes. Flip and cook the other side for a minute.Transfer the pancakes to a non-stick baking sheet and place them into a 200 degree oven until ready to serve. Top with butter and maple syrup when ready to serve.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/