After last week’s brownie recipe, and now these sweet potato waffles, I’m starting to wonder if there’s anything the humble sweetie ‘tato can’t do. Do you love fall flavors like pumpkin and sweet potato laced with cinnamon? Then let’s make sweet potato waffles! These oat and sweet potato based waffles are an awesome combination of warm and comforting fall flavors, hearty oats, and a welcome dose of acidity from the cherry pie compote.
Confession: I first got a waffle maker when I was on my wedding diet and trying (ironically) to maintain a very low-carb diet. I’d seen a ton of YouTubers making “1-carb protein waffles” out of an egg and a scoop of whey protein. It retrospect… yuck. I ate my fare share of those sad waffles, but even my waffle iron was depressed (I can tell). I imagine it crying out to me, “where are the CARBS???”
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Need a gluten-free, oil-free brownie recipe that tastes totally decadent? Look no further than these Sweet Potato and Cinnamon Pecan Brownies!
Sweet potato brownies are a major craze right now. Black bean brownies are so 2014. Since you’re super with-it, you need to trash your beans for tatoes and try this method! This was my first time trying a sweet potato base for brownies, and I absolutely loved the result. These sweet potato brownies are dense, fudgy, and irresistible with the addition of candied cinnamon pecans on top. I also added some cinnamon to the batter to tie the flavors together a bit more.
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Are you trying to eat a healthier breakfast but have no time in the morning? Need to feed a family quickly? This plum and pecan baked oatmeal has your back for weekly #mealprep, but also feels special enough to be served hot from the oven during a leisurely brunch.
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Like many of you, I am all about sugar, flour, and fat this time of year. I haven’t counted a calorie since I got married in September, and I’ve been avoiding my scale like the plague. As I once heard, festive calories don’t count!
But we all still need a beautiful, impressive salad to add to the holiday table and accompany our more indulgent dishes. I’ve been on a mission to create the perfect salad for this purpose to share with you all.
This salad takes a bit of prep but is well worth the time, especially on special occasions. You will love it because it has some of the best flavors of the season: juicy roasted cranberries, sweet and starchy sweet potatoes, smoky and salty tempeh, and crisp kale coated in just enough maple tahini dressing. I top it with hemp seeds and chopped pistachios for a bit of crunch.
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All the flavors in the world, and you choose to be SALTY. But seriously, salted caramel is no joking matter. That ish is delish.
I’m a huge fan of Starbucks salted caramel hot chocolate, even though my wallet and my waistline aren’t. We are a house divided. But regardless of this inner turmoil, I’ve been wanting to create a homemade, vegan version that does the original justice and is worthy of sharing with friends and fam this holiday season. Enter this beauty.
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