Sunday's Recipe Share -- Sweet Potato Tots + 31 Healthy Ingredient Swaps

I have loved tater tots every since my first bite.  However, they are not the healthiest way to eat potatoes.  Since I'm trying to eat less processed foods and less white potatoes, I was very excited to try the recipe I found on Pinterest for Sweet Potato Tots.  They are very simple and quite yummy!

They went really well with my deconstructed burger.

Here's the recipe:

2-3 medium sweet potatoes, baked and cooled
1-2 T. Parmesan cheese
flax seed meal

Peel the potatoes and grate into a bowl.  Add Parmesan cheese.  Mix well.

Form into tots, roll in flax meal.  Place on a baking sheet that is coated with coconut oil.  It made a full tray.

Bake 400 degrees for 8-10 minutes, flip over bake 5-8 minutes more or until golden brown.

These would make great appetizers as well.

Here's a bonus that I found via facebook.  Notice it says instant swaps to "healthify" any recipe--it doesn't say 31 instant swaps to lower calories/fat.  Healthier doesn't necessarily mean lower in fat and calories--read the descriptions that go with each substitution for more information as to why that choice is considered healthier.

Empowered Sustenance

 

Sunday's Recipe Share -- Layered Ratatouille & Baked Eggplant "Skins"

I absolutely love eggplant, but that was not always the case.  The only way I'd eat it when I was a kid was when it was breaded and fried and dipped in tomato sauce.  Truthfully, it's the only way I ever ate it, because it was the only way it was ever served.

A while back I shared an appetizer recipe for Load Eggplant Rounds on my Facebook page and on Pinterest.  I call them Baked Eggplant "Skins" because they remind me of potato skins.  I made them for my mom's 85th birthday party and they were a big hit.  I think these are my favorite way to eat eggplant now.  The link to the recipe is below the picture.

Loaded Eggplant Rounds

This post, however is about Ratatouille.  I found a recipe for it that was delicious and now that I finally have a mandolin, the slicing will be so much easier!

This version has eggplant, zucchini, yellow squash, green peppers, tomatoes and onions in it.  The recipe that I followed used red peppers, but I didn't have any.  When I made this, the tomatoes, peppers and herbs came from my garden.  I can't wait for warmer weather to start up my vegetable garden again!

Here's the link to the recipe:  Layered Ratatouille

Sunday's Recipe Share -- Food for the Big Game

It's Super Bowl Sunday--the second biggest eating day behind Thanksgiving.  What will you be serving?

I thought I'd share a couple of recipes here.

The first one is for zucchini mini quiches/fritters.  They are gluten and grain free are quite yummy and very easy to make.  I made these last week as a side, but they would make great finger food for the big game.  Mine were more quiche-like.  These could be made a bit ahead of time and served at room temperature.

Here's the recipe:

Makes 12

1 medium zucchini, grated
2 T. coconut flour
2 T. grated Parmesan
2 lg. eggs, beaten
1 t. lemon zest
1 t. garlic, minced
salt, pepper to taste

Preheat the oven to 375.  Grease a mini muffin pan with coconut oil.

Combine all the ingredients in a bowl, stirring well.

Spoon the mixture into the prepared pan, pressing the mixture until it is well compacted.

Bake for 17-25 minutes (17 minutes will produce more quiche-like bites, longer will produce crispier, fritter-like bites).

Then, you've got to have chicken wings.  I just make a sauce with melted butter and Frank's hot sauce and marinate the wings in the sauce, then bake them and then pour more (not the marinate) sauce over the top.  Serve them with celery and carrot sticks and bleu cheese dressing of course.

I usually make a big pot of chili and corn dogs, but now that I'm following the paleo diet, I'm going to make my "corn" muffins in a mini pan and put a piece of hot dog in them.  Here's the recipe for the muffins:

Paleo Cornbread Muffins

Yield: 6-8 muffins

Ingredients

• (Double recipe if desired)
• 1/4 cup coconut flour
• 1/4 cup coconut oil, butter or real lard, liquified
• 2 eggs, at room temperature
• 1 Tbs. unsweetened applesauce
• 1 Tbs. raw honey
• 1/4 tsp. baking soda
• 1 tsp. apple cider vinegar

Instructions

1. Preheat the oven to 350. Line 6 muffin cups with liners. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.
2. Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.

I would use a greased mini muffin pan instead and bake for 10-15 minutes. Here's how they would look:

For dessert, I suggest chocolate "ice cream" shooters--also gluten/grain free.

I'd use the recipe for non-dairy chocolate "ice cream" but serve it in shot glasses and top with a bit of whipped cream.  Note--this has to be done at least 6-8 hours in advance so the "cream" can set up.

Here's a link to that recipe:  Dairy Free Ice Cream

Note--I don't use that much coffee when I make mine--I use maybe 1 Tbls and I really like coffee.  The first time I made it, I used the 3 Tbls. and it was too much.  And, make sure the coffee is really finely ground, or use a high powered blender or food processor to mix.  I use my nutri-bullet.

Here's how I would serve it (these are pumpkin pie shots, but you get the idea):

Sunday's Recipe Share -- Two Easy Yummy Appetizers

I made these two appetizers a few weeks ago when we hosted bible study at our house.  They are easy and can be made ahead of time.

Stuffed Pepper Poppers -- 2 Ways

Here's a tip before I even get into the recipes.  I find that if I freeze the peppers for a few days first, and then thaw, they become softer and more pliable.  This makes it easier to remove the seeds and stem and I don't have to cook them as long, actually, I just use the broiler.

Number 1:    Stuffed Jalepeno Poppers

I started with about 10-12 peppers that I cut in half and seeded.  Put aside

Filling:

1-1/2 pkgs room temperature cream cheese, you can use full fat or light--NOT fat free

1 tsp minced garlic

1 Tbs chopped cilantro

cumin to taste, I used probably 1/2 tsp.

salt, pepper to taste

1 green onion, chopped finely

Mix all the ingredients together.  Stuff into pepper halves.  If you have any filling leftover, refrigerate or serve with crackers.

Broil until cheese is browned and bubbly.  Or you could bake at 350 for 15-20 minutes if you want the peppers even softer

Number 2:    Four Cheese Stuffed Baby Bell Pepper Poppers

I package of baby bell peppers--there were probably about 10.  Cut peppers in half and seed, set aside.

Filling:

1 cup ricotta cheese, again you can use full fat or part skim

1/2 pkg room temperature cream cheese

1/2 c shredded mozzerella

12 tsp garlic

Italian seasonings of choice--you could use fresh or dried, to taste

salt, pepper, to taste

Parmesan cheese, shredded or grated

Mix all ingredients except Parmesan together.  Stuff into pepper halves.   If you have any filling leftover, refrigerate or serve with crackers.  Sprinkle with Parmesan.

Cook the same as above.

The other recipe I want to share with you for the appetizer pictured on the right.

Bacon Wrapped Dates

These are SO good and SO easy!!!

Here's what you do:

Take bacon slices and cut into thirds.  Cut as many as you need, depending on how many dates you have.

Wrap a piece of bacon around each date.  Place on a baking sheet that has been sprayed or wiped with olive oil.

Bake at 350 for 20-30 minutes, until bacon is cooked and crispy.  That's it!  They are little bites of sweet and salty heaven!

Enjoy!