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The best sweet potato baking method EVER:
Notes – I HIGHLY recommend the WHITE FLESH sweet potatoes commonly found in every grocery store in California, or in most Whole Foods or Shop Rite stores in New York. This method works with orange sweet potatoes, but the flavor from the white sweet potato is exceptionally better, and the texture is MUCH more creamy.
1) Place a sheet of foil over the bottom of the oven. This catches any syrup that may drip from the sweet potatoes. Don’t worry, sweet potato juice isn’t going to gush out and dirty your oven, there are just a few drips that turn into charcoal on the foil. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes.
2) Wash the potatoes and then prick them with a fork about 3-4 times. This improves the texture and helps the sweet potato separate from the skin, making it easier to peel and eat after baking. And, the skin will be like CANDY!!
3) *Don’t coat the sweet potatoes in or wrap them in foil.* and *Don’t place the sweet potatoes on a baking sheet*. Place them directly on the oven rack in the middle of the oven.
4) Don’t pre-heat the oven. Turn the oven on to 425 after you’ve placed them on the rack.
5) Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and a half.
6) After the time has elapsed, don’t open the oven, but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.
7) Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.
Not Yo Mama’s Oatmeal!
This oatmeal is not only delicious, but ridiculously healthy… it’s the one that trainers eat and tell their clients to eat… It’s a great way to trick your kids into being healthy, and to kick start your day so you feel fuller, longer. As I had mentioned, there’s a LOT of different types of oats, here is an explanation of what the differences are in the styles, as explained on the Bob’s Red Mill website. What I usually do, since I don’t want to wait all day for my oatmeal, i prepare the ingredients in the bowl, and all boiling water, or the hot water from the Keurig coffee machine. After I add the water, I’ll let it sit for a minute, or it its too loose, throw it in the microwave for a minute and that’ll thicken it right up.
These measurements aren’t exact, just an estimate by sight (for a decent size bowl for a man, perhaps):
- 1/2 cup quick oats (or scottish oats)
- 1/4 cup steel cut oats
- 1-2 T milled flax seed
- 1T Chia seeds
- 1T almond or cashew meal/flour (it’s just ground and bagged)
- golden raisins, walnuts or pecans
- fresh banana or strawberries or blueberries
- I like to a a sprinkle of sugar-free hazelnut non-dairy creamer powder
After you add the water and get it to the consistency you like… add a scoop of vanilla protein powder… make sure its a powder you like or you’ll ruin the yumminess! Also, NEVER put the oatmeal in the microwave AFTER you put in the protein powder. It makes it into a really yucky consistency.
- 1 lb ground turkey (or ground chicken), 1 lb ground pork, 1 lb ground beef ( grass fed if available) – USE ALL TOGETHER.
- 4 eggs
- olive oil 1/2 cup
- 1/2 to 1 cup ketchup
- 1 cup garlic bread crumbs
- 1/2 cup Parmesan cheese
- half packet meatloaf seasoning
- 1/4 cup half n half
- 1 chopped sweet onion,
- Optional: half package of small chopped baby bello mushrooms
- Optional: roasted sweet corn and/or small white or pink beans (if you’re in the mood) Stuff w Swiss cheese or mozzarella for a change.
Divide into 2 or 3 loaf pans
Bake 1 hr 365
The BEST and healthiest Oatmeal cookies EVER!!
- 2 cups Old fashioned OATS (NOT quick oats or instant oatmeal)
- 1/3 cup shredded unsweetened coconut (replace w more oats if u don’t have)
- 1 cup smooth almond butter
- 1 tsp vanilla extract
- 1/4 cup real maple syrup (or dates – warm for 7 sec in microwave, then mash)
- 2 large ripe bananas
- 1 tsp cinnamon
- 3/4 tsp salt (but not is you use almond butter that is salted
- Chocolate chips -(I prefer the sugar free dark chocolate bars at Trader Joe’s, chopped into pieces)
- dried fruit of your liking – bing cherries, blueberries, apples, peaches, apricots, golden raisins (all at Trader Joes!)
- Sliced almonds, chopped pecans or walnuts
preheat oven to 325 degrees. Line cookie sheet with aluminum foil and spray with non-stick cooking spray (I prefer coconut oil spray), or, use a silicone baking sheet. Combine wet ingredients, chopped fruit (see below) and chocolate chips, including mashing the banana till its creamy, and add to bowl and mix. Then add oats and coconut last. Mix thoroughly (it’ll be thick and hurt your arms, LOL. I often wash my hands and blend manually). Note: Break up chocolate bar and chop into pieces with a butcher knife to the size chunks of your liking. Add fruit of your liking; I like golden raisins, dried bing cherries or other dried fruit like dried apples, blueberries, strawberries or peaches (from Trader Joes). Cut the larger dried fruit pieces into smaller pieces.
Use a spoon to place mounds onto the cookie sheet. This should make about 12 large breakfast cookies, or about 18 smaller cookies. They will not spread as they bake, so flatten them as you prefer. Bake for 14 minutes, 15 min if your oven doesn’t get as hot as it should… but don’t over-bake, or they will get dry (yuck).
You WILL become addicted to making these and trying variations with diff added fruit / nuts. Try doubling the recipe and keeping half the dough in the fridge, so you can make more after they are all gone!
Banana chocolate chip cookies
- 2 bananas
- 1 t vanilla bean paste + 1 t vanilla extract (or any combo of either)
- 1 cup sorghum flour
- 1 cup all purpose gluten free all purpose flour
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 c coconut flakes
- 1 chia egg (1T chia seeds, 3T water, mix and let sit at least 3 minutes till gelatinous)
- 1t vanilla extract
- 2t coconut oil
- 4T butter, OR coconut oil or vegetable shortening
- Chocolate chips (I prefer the sugar free dark chocolate bars at Trader Joe’s, chopped into pieces)
mix all ingredients and refrigerate at least an hour till firm. Use rounded teaspoon size dollops, cookies will flatten while baking.
bake 350 degrees for 12 minutes, or till edges begin to brown. let cool and get crispy edges while inside remains soft! It’s like banana bread cookies!
Almond Joy cookies
- 1c quick (instant) oats
- ¾ c almond flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil, melted
- 1 large egg
- ½ c splenda/brown sugar blend, (or coconut palm sugar, or maple syrup or agave)
- 2 tbsp shredded unsweetened coconut
- chocolate chips (I prefer the sugar free dark chocolate bars at Trader Joe’s, chopped into pieces)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the melted coconut oil, egg, and brown sugar blend. Add in the oats, coconut, flour, baking powder, cinnamon, and salt. Fold in the chocolate. Chill for 30 minutes.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet. and flatten slightly. Bake at 325°F for 12-15 minutes (I do 14). Cool on the pan for 10 minutes before turning out onto a wire rack.
It’s extremely important to measure the oats correctly, by pouring it into the measuring cup. If scooped directly from the container, you’ll end up with 1.5 times as many oats, which will make the cookies dry and crumbly, as well as prevent them from spreading in the oven.