Egg, bacon, potatoes, cheese and lots of goodness
Egg, bacon, potatoes, cheese and lots of goodness
Sweet Potato Waffle Recipe | Gluten Free Grain Free Dairy Free Sugar Free #MyNewRegime
1 cup of mashed baked sweet potato
1/2 cup of almond butter (I used Powdered Peanut butter in my recipe, I made enough for just under 1/2 cup of Peanut butter).
1Tbsp Coconut Flour
3 Eggs (Separated yolks and whites)
1 tsp pure vanilla extract
1tsp pumpkin spice
1/2 tsp baking soda
2 tbsp maple syrup (optional for topping).
Powder Peanut Butter I use
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In this video, I share my favorite healthy, oven baked sweet potato recipe! And I am using honey which makes them even sweeter 🙂 And if you are looking for easy vegan recipe, you will love this one. It works great if you are on a paleo diet, as well.
For 6 side servings you will need 2 large sweet potatoes.
Start by washing and peeling the sweet potatoes. Then chop them into 1/2 inch cubes.
In a measuring cup mix 1 tbsp of honey, 1 tbsp lemon juice, 2 tbsp of olive oil, and 1 teaspoon of salt. Heat up the mixture and pore it into the casserole with the sweet potatoes. Mix everything well together.
Bake the sweet potatoes at 350 degrees for 15 minutes, take them out, mix and bake again for 15 minutes. Repeat total of 4 times and the sweet potatoes should be ready (1 hour total).
I use the same sweet potato recipe for my thanksgiving turkey dinner.
I hope you find this sweet potato recipe video helpful and if you have any questions, please post them in the comment section and I will answer them.
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Who doesn’t like cheesecake? This recipe ( isn’t just delicious and actually low in sugar and almost fat free.
6 tablespoons unsalted butter, 4 tablespoons melted for crust, 2 tablespoons for lemon curd, cut into bits (or any fat free butter substitute)
1 3/4 cups fat-free vanilla wafer cookies, crumbled (or any fat-free cookie of choice)
3 (8 oz) packages fat free cream cheese
1 cup fat-free sour cream
2 1/2 cups sugar, 2 cups for filling, 1/2 cup for lemon curd (or sugar substitute)
3 1/2 teaspoons lemon zest, 2 for filling, 1 1/2 for lemon curd
8 tablespoons lemon juice, 2 for filling, 6 for lemon curd
3 large eggs, (or 3/4 cup Egg Beaters or equivalent)
1 large egg, plus 1 large egg yolk
Make crust: Preheat oven to 325°.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and 1/4 cup unsalted melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in 2 cups sugar or sugar substitute. Beat in 3 eggs, 1 at a time, just until incorporated. Beat in 2 teaspoons lemon zest and 2 tablespoons lemon juice.
Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
You can buy lemon curd in some grocery stores or you an make lemon curd below.
In the top of a double boiler, combine 1 1/2 teaspoons lemon zest, 6 tablespoons lemon juice, 1 large egg, egg yolk, and 1/2 cup sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in 2 tablespoons unsalted butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
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Island Coconut Sweet Potato Mash
Find this and other great recipes on our website:
Jazz up your weeknight dinner with this sweet, savoury and fun side-dish.
SERVINGS: 4 (or 2 cups/500mL)
3 Sweet Potatoes, (about 2 lb/1 kg)
1 GAY LEA – Coconut Whipped Cream
1/4 tsp Ground Cinnamon
1/2 tsp Salt
1 tsp Ground Cumin
1 Green Onion, finely chopped
1 Lime, juiced
Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle
Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.
Sweet potatoes can be cooked ahead and rewarmed before mixing with remaining ingredients
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