Tag Archives | sweet potato

BBQ Spice Blend (and what to do with it)

Published on in Condiment, Legumes, Raw, Snack By |
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BBQ Spice Blend (and what to do with it)

The idea for making my own BBQ spice blend was born out of trying to block BBQ chips from becoming the norm at my house. I’m not proud of it, but when I was pregnant I had cravings for salt and vinegar chips that I could not shake, and no matter what I tried, no healthy substitute would do.

BBQ Spice Blend (and what to do with it)
BBQ Spice Blend (and what to do with it)

I didn’t eat them as much as I wanted to (good thing because I would have given birth to a potato chip or worse, a Costco-sized bag of them) (let’s be honest, it kind of felt like I did anyway), but when I did, I got my husband his own bag because I was not sharing. I got him BBQ, because that is his thing whether or not he’s pregnant. He was in hog heaven because chip-eating was not a regular event in our house before then.

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Steamed Veggie & Quinoa Bowl with Garlic ‘Butter’

Published on in Grains, Greens, Main course, Nightshade-free, Roots, Sauce By |
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Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

This recipe may win the prize for the simplest one on this site so far. It is simply steamed veggies with quinoa and melted coconut oil with garlic. Maybe this is why it took so long to make it onto the blog, I don’t know, do you really need a recipe for this? But then someone pointed out to me it’s not always about the recipe but the inspiration to make something. So I hope this inspires you, it really is worth the effort.

Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

I have to admit, this isn’t something I make for us very often. I guess it’s humble enough to forget about by grocery list/dinner-making time. It’s inspired by a stall at the Granville Island Food Court that always sold salad rolls that my sisters and I would get for lunch when we were little (to go with our donut holes and pizza pretzels).

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Lemon-y Greens with Chickpeas

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Lemony Greens with Chickpeas

I have a real thing for spanakopita, to the point where it occasionally takes over my brain until I do something about it. Does anyone else feel this way sometimes? I rarely give in to it entirely (although, sometimes I definitely do) but I realized at some point, that it was less about the actual Greek pastry and more about the cooked, flavourful, dense amounts of lemony greens.

Lemony Greens with Chickpeas

So this is what I have been making to fill that triangular pastry void, and it’s totally been working.

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Sweet Potato Avocado ‘Toast’

Published on in Breakfast, Nightshade-free, Snack By |
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Sweet Potato Avocado Toast

At first I thought a smashed whole sweet potato was the answer, until I thought about eating an entire sweet potato for breakfast or a snack (they can be big!). Then I thought about my favourite avocado toast and how it’s usually more about the avocado than the toast (so that you can have 2). This should apply to sweet potato toast too then, right? So that’s how this sweet potato ‘toast’ came to be.

Sweet Potato Avocado Toast

Avocados and Sweet potatoes like each other a lot, flavour-wise. But did you know that the fat in the avocado actually helps to slow down the absorption rate of the sugar in the sweet potato into your body? Cancer cells want it fast, so it’s far better for your overall health to slooow it down. Sweet potatoes are already filled with a ton of fiber which also helps lower their glycemic load, so the two together, on top of tasting awesome, are truly a dream team.

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