clean gluten-free yam latkes

yam latkes and cripsy baked brussel sprouts

December 1, 2014

Yam latkes and cripsy baked brussel sprouts for breakfast this am.

ingredients

1-2 yams, peeled and grated
2 eggs
2T sliced green onion
S&P

Mix it all together and

Brussel sprouts were de-stemmed and tossed in olive oil and S&P. I even included the little pieces that fell off because the char is tasty.

Then I baked them in the oven at 350 degrees for approximately 25 minutes flipping half way. Yummy and filling.

Happy #EarthDay, think green, act green, drink green 🌏 💚

For all those peanut butter snobs // these cookies are pretty quick and easy to make and really hit the spot
Ingredients
1C peanut butter (or half pb and half another nut butter, sub tahini for a nut free version)
1/2C brown sugar
1/3C maple syrup
2t vanilla extract
2/3C oat flour (just pulverize close to 1C oats in your blender to make this)
1t baking soda
1/8t salt
1/4C water or almond milk

Preheat your oven to 350 degrees. In a large bowl, mix together the peanut butter, brown sugar and maple syrup. Add in the vanilla and beat for another 30 seconds. In a separate bowl, mix together the dry ingredients. Then take your peanut butter mix and add it to the dry mix. Add the water and continue to beat until it’s all mixed together. Line a baking sheet with parchment paper & roll the dough into balls placing on your pan, then flattening them with a fork in a crisscross pattern. Bake for 8-10 minutes, or until just starting to brown at the edges. Cool and store in an airtight container (if there are any leftover!) #healthfoodsnob

Turns out you can make friends with salad...rolls // these salad rolls are vegan, gluten-free and oh so yummy. The prep is the hardest part so I recommend cleaning and chopping lots of veggies at once so you have them on hand when you get the craving for more, because trust me, you will. 👇🏽 the how to For the wraps you will need:

rice paper wraps
vermicelli noodles
all the stuffing: romaine lettuce, cucumbers, carrots, avocado, tofu, jalapeños, basil, mint...anything you like. Slice your veg into long strips and douse them in tamari while you prepare the other ingredients.
For the dressing whisk all the below ingredients together in a bowl. I eyeballed this so taste as you go (this is enough for one person)
1-2T almond butter
2T tamari or low-sodium soy sauce
1t minced ginger
1T maple syrup
squeeze of lime
1t sesame oil (optional)
1T water to thin it out (optional)

Cook your vermicelli noodles by boiling them in water for 3 minutes, rinse in cold water, drain and pat dry. Prepare very warm water in a large bowl and dip a rice wrap in it until it’s softened and place on a cutting board wiping off excess water. You don’t need to dip it long as that can make it harder to work with, it will continue to absorb water while you work. Top with romaine lettuce first (it keeps all the ingredients in), then your noodles and veg, wrap tightly, tucking the bottom of the wrap in like a burrito. Enjoy with your almond butter dip #healthfoodsnob

Pro tip // don’t let your veggies go bad. If they’re starting to wilt, chop them up, toss them in some oil and top with your favourite spices. Throw them in the oven and bake them at 350 degrees for 15-40 minutes flipping part way (longer for root veg). Enjoy them as a warm salad or as a side 🌈 #healthfoodsnob #protip

Kale and Brussels Sprout slaw // I love this slaw because you can make it in big batches as the salad doesn't wilt. The dressing is refined sugar and oil free but has a lot of depth and flavour. It’s also quick and easy to make and good for a few days.
De-stem your raw kale and chop the stem off your raw Brussels sprouts. Throw them in the food processor and pulse while scraping down the sides. I used one bunch of kale and approximately 20 Brussels sprouts.

For the dressing:
3T dijon mustard
3T honey or maple syrup to make it vegan, both ways are delicious
1.5T apple cider vinegar
S&P
squeeze of lemon
dash of cayenne
1/2 clove garlic
Mix all the ingredients together in a bowl or food processor. Toast pine nuts, pepitas or almond slivers for crunch and add cranberries for sweet. Toss it all together for a delicious and filling salad. Add some Parmesan, or don't #healthfoodsnob

Meal prep time // quinoa 🥚 bake for all you protein snobs
Ingredients:
1C quinoa (uncooked)
8 eggs
1/4C cheese, grated
1C Mushrooms
1 medium green pepper, finely chopped
1 medium onion, finely chopped
1 zucchini, finely chopped
Other veg that you enjoy, like tomatoes, jalapenos etc.
Preheat your oven to 350 degrees. Put the quinoa in a pot and add 2C water, bring to a boil, cover and simmer until the water absorbs. Fluff and set aside. Chop up your veggies and fry them up until they've softened, about 3-5 minutes. Once your quinoa has cooled, add two beaten eggs and the cheese together and pour into a greased cake pan. Put in the oven until cooked, about 10-15 minutes. Mix together your remaining eggs and vegetables and add to the quinoa and egg bake. Pop the bake back in the oven for about 15-20 minutes or until cooked. Put into Tupperware and take for breakfast or lunches for the week, good for 3-4 days #healthfoodsnob

Tis the season for gingerbread...muffins // Any iron snobs out there? Molasses are high in iron making these gingerbread muffins a healthy and tasty treat! Grab the recipe 👇🏼
1C cup flour (whole-wheat or regular)
1/2C oat flour
1t baking soda
1 1/2t cinnamon
1/2t dried ground ginger
1t pumpkin spice
1/4t salt
3T peanut butter or coconut oil
1/4C pure maple syrup
1/4C molasses
1 egg or flax egg if vegan
1 teaspoon vanilla
1/3C plain greek yogurt or 1/3C unsweetened apple sauce if vegan
1/2C unsweetened vanilla almond milk
1/3C vegan or regular chocolate chips
Preheat your oven to 350 degrees. Mix the dry ingredients in one bowl and the wet ingredients in another then whisk them all together. Take your lined muffin tray and spray the liners with a bit of oil. Place in the oven for 18-22 minutes or until a toothpick comes out clean. Take out and let cool, then enjoy with some icing sugar on top! #healthfoodsnob

Homemade vegan London fog // brew a strong 1/2C of earl grey tea. Whisk 1/2C almond milk on the stove with a dash of vanilla and 1T maple syrup. Add to your boiled tea and enjoy with some cinnamon on top! #healthfoodsnob

#tbt // throwing back to summer when vegan blueberry lemon cheesecakes were on the menu #healthfoodsnob

coconut lemon cashew balls // for those snobs that need a (natural) sugar fix, these will fill you up and fulfill that craving.

Ingredients
1C cashews
1C dates, soaked if dried out
1/4C white or dark chia seeds
1/2C coconut flakes (and an extra 1/2C on the side for rolling)
juice of half a lemon
lemon zest from one lemon
dash of vanilla
dash of salt

put all the ingredients in your food processor, scraping down the sides as you go. Once it's pretty well mixed, take it out and put the remaining 1/2C coconut flakes on a plate -- sometimes having slightly wet hands is best for this since it can be quite sticky. Roll into 1" balls and then roll in the coconut flakes. Makes about 8-10 balls total. Save half to eat now and freeze the other half in an airtight container to enjoy anytime you need a fix, enjoy! #healthfoodsnob

Salt n' vinegar chickpeas // for all those snacking snobs
Rinse a can of chickpeas under running water, add them to a pot and cover the chickpeas with white vinegar. Bring to a boil and then let simmer for 30-minutes. Meanwhile, preheat your oven to 350 degrees. Once you've boiled your chickpeas long enough, drain and let cool. Then add them to a baking pan, roll them in olive oil and sprinkle with salt. Baked for 30-35 minutes flipping halfway.
Let them cool and enjoy fresh for a nice crunch or store them in an airtight container and enjoy them later on (they'll get a little soft this way, still delicious though)

Ingredients
1 can chickpeas, rinsed
1-1/2 C white vinegar (enough to cover the chickpeas)
2T olive oil
Salt and pepper
Recipe c/o @ohsheglows

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