Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
2 sweet potatoes
2 avocados, thinly sliced
1/2 cup walnuts, diced
1-1/2 tsp red pepper flakes, plus more if desired
4 tsp extra-virgin olive oil
3/4 teaspoon flaky salt
Instructions
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
1 cup toasted pecan halves or pieces
1 cup dried cherries
4 medjool dates, pitted
1/4 cup old-fashioned oats
1 tablespoon cacao powder, plus more for coating
1 teaspoon vanilla extract
Instructions
Add all of the ingredients to the bowl of a food processor.
Pulse until the ingredients begin to bind and form a loose dough-like ball.
Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
The energy balls will stay fresh in the refrigerator for up to 7 days.
A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.
INGREDIENTS
1 cup California walnuts, toasted
1 (16-oz.) jar roasted red peppers
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons paprika
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt, or to taste
Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
INSTRUCTIONS
Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
Add to the food processor with remaining ingredients and puree until smooth.
Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
A traditional Middle Eastern Pastry, often made in smaller sizes as appetizers. Pine nuts are likely one of the most commonly used nuts in all kinds of Middle Eastern and Greek and Italian cooking – whether with lamb, pesto, over salads on in some of their sweet treats. Their flavor and texture is unique.
INGREDIENTS
1 pound ground lamb
1 shallot, finely diced
1 small onion, finely chopped
½ teaspoon cumin seeds (or ground)
½ teaspoon coriander seeds (or ground)
½ teaspoon all spice
½ teaspoon cinnamon
3 tablespoons tomato paste
½ cup roughly chopped Italian parsley
1 sprig mint, leaves chopped
½ cup pine nuts
4 sprigs fresh tarragon, chopped
12 sheets filo pastry
Melted butter or olive oil for brushing
INSTRUCTIONS
Place the lamb in a frying pan over medium high heat, and cook, stirring until browned, about 4-5 minutes.
Add the shallot, onion, spices and tomato paste and cook 15 minutes, adding a bit of water if mix becomes too dry, but you are aiming for a fairy dry mixture.
Remove from heat, add parsley, mint and half of the pine nuts and allow to cool slightly.
Preheat oven to 400F.
Chop and lightly toast the remaining pine nuts and toss with the tarragon.
On a clean, dry surface, lay down one sheet of filo pastry, brush with butter and top with another sheet. Brush again, and scatter a little of the pine nuts mix down half and fold in half horizontally.
Place 1/6 of the lamb mixture on one end of the pastry. Fold in edges and roll up like a cigar. Brush with butter and scatter over a little more pine nut mix.
Repeat with remaining mixture and pastry.
Lay on a lined baking tray and bake for 10-12 minutes or until golden brown.
Enjoy right away. Delicious with a cucumber yogurt sauce or tomato salsa and glass of Syrah.
‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.
Pecan, bacon and Jalapeno cheese ball (see recipe notes)
Assorted seasonal fresh fruit like blueberries and apples
Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
Assorted dried fruit like figs, dried apples
Toasted pecan halves
Honey
Whole grain mustard
Olives
Cured meat, if desired
Crackers or bread toasts
Dark chocolate
INSTRUCTIONS
To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.
¾ cup Whey protein or your favorite vegan protein powder
2 1/3 cup Salted American pistachio kernels
1 teaspoon Salt
½ cup Sugar
1 tablespoon Vegetable oil
¼ cup Water
INSTRUCTIONS
In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
