Saturday, October 7, 2017

How Sweet It Is

The grain free life ain't always easy and it sure isn't fun.  The trade off?  Feeling better!  So worth it.  I also feel like the calories I consume have more nutrients in them.

Another plus changing from gluten free to grain free is saving quite a bit of cash!

This was too easy and too damn delicious not to post.  Cooking for the week ahead leaves more time for, well, anything else!

These turn to sweet potato caramel.  So good!

You'll need sweet potatoes, melted margarine, and salt. That is it!

Preheat oven to 425.

Wash and dry your sweet potatoes.  I usually make 3 large ones and take half per day for work lunches. Slice them in half lengthwise.

Brush the cut sides with melted margarine and sprinkle with salt.

Arrange them cut side down on a baking sheet.  Bake for 35-40 minutes.

They will be tender and sweet and carmelized.

When they are cool, I peel off the skin and pack in Pyrex for work.

Saturday, April 1, 2017

Sweet and Simple

Since going grain free, there are so many things I miss (muffins, cake, gravy, biscuits).  On a recent trip to Toronto, I was lucky enough to eat the best Belgian fries with maple syrup.  Since then, I was missing all the great vehicles to get maple syrup into my mouth.

I felt quite brilliant when I thought of simply using sweet potatoes and make them pancakes!

I've cooked them two ways, in a pan on the stove top and on a cookie sheet in the oven.  I'm happy to say they both worked beautifully and both taste heavenly.

Peel some sweet potatoes and slice into rounds.  You can either cook until brown on both sides in a skillet or frying pan with some Earth Balance margarine or lie them on a parchment lined baking sheet and brush with melted Earth Balance margarine and bake at 450 for about 15 minutes or until golden brown and delicious.

Serve with real Canadian maple syrup.  I also imagine nuts or nut butters would be a nice addition!