Browsing Tag

sweet potato

Recipe

Oat & Banana Energy Granola Bars!

Delicious Energy Packed Vegan Snacks!

 

Stop the press...... these just happened!

I am currently fighting my way through the last few weeks of my degree which is not only terrifying as I will have to learn how to be an actual adult but is eating away into all MY eating time.

I have managed to stay healthy for the past two years whilst studying but even this final push is testing me, with serious chocolate cravings and finding myself justifying eating an entire weeks worth of food in one day is okay....

So after reaching for the biscuit barrel one to many times this week I decided enough is enough! So I set my alarm for 6am and made the time to make healthy snacks! Find the full recipe here

 

 

It's really easy to focus on calories and sugar intake and every other 100000 things we think about when trying to eat 'healthy' so even though these granola bars are full of nuts, dried berries and dates they are still packed with all the RIGHT kind of ingredients. 

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Breakdown of Ingredients

By using dried blueberries and goji berries instead of other dried fruits, you're getting an extra boost of superfood goodness! Foods such as oats, chia seeds, goji berries and blueberries are all packed with fabulous things such as omega oils, energy and antioxidants.

By adding small amounts of nuts, seeds and dates there is a good balance of natural sugar, and slow releasing energy to help keep you snacking for the rest of the afternoon. I find when I eat sugary snacks I crave more sugar just half an hour later, but by adding the wholesome slow energy releasing foods keeps those cravings at bay. 

Even though these have peanut butter in, don't panic yet! You can easily replace this with almond butter or cashew. However using an organic brand such as Meridian, that doesn't have any palm oil is a great option as it keeps the nasty additives out.

 

I add maple syrup however this is still full of sugar (even though it may be natural it still gives your blood sugars a spike, resulting in a crash a few hours later.) So if like me you are happy without it being oversewed simply leave the maple syrup out. If you are making these for kiddies and trying to lure them off all things sweet, these are a great stepping stone, which you can then reduce the amount of sugar you add!

 

 

Ingredients

Dry

  • 1 1/2 Cups Oats (For this recipe I used Mornflake's Jumbo Oats)
  • 1/3 Cup Dried Berries (I use a mix of blueberries and goji)
  • 1/4 Cup Raisins
  • 1/3 cup Pumpkin Seeds
  • 1/4 Linseed
  • 1/4 Cup Walnuts (any other nuts will do!)
  • 3 tbsp Chia Seeds
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger

Wet

  • 2 Really Ripe Bananas (the softer the better)
  • 1/4 Cup Maple Syrup 
  • 2 tbsp Peanut Butter (Try and find a nut butter that doesn't have palm oil if possible)
  • 3 Medjool Dates

Method

  • Preheat the oven to 160˚C and line a baking tray with either coconut oil or baking paper
  • Simply measure out the dry ingredients and add to a medium size mixing bowl
  • In a blender or food processor add the wet ingredients (basically everything that's sticky) until the dates break down and a gorgeous binding mix is formed
  • Combine the wet and dry ingredients and give a good stir. If you want to add anything else to get creative then feel free! This really is a 'throw anything in' kind of recipe. I sometimes mix it up with different dried berries or different nuts depending on what I have in my cupboards that week.
  • Fill the baking tray with the mix and spread out evenly then place in the oven for 12 minutes
  • After 12 minutes, take the tray out of the oven and score roughly to allow an easy break once fully cooked then place back in the oven for a further 10 minutes (be sure to keep an eye on them as these can catch easily) 
  • These will only last a few days due to using bananas however mine never last that long as once they come out the oven they smell amazing!
Recipe

Four Favourite Ways To Enjoy My Sweet Potato & Paprika Patties

I love quick and easy recipes, that don't require a lot of faffing! I'm all about simple ingredients and simple steps that combined make a delicious outcome!

These sweet potato and paprika patties are so versatile and can be enjoyed with different flavours depending on what you are combing them with. Instead of using paprika and spices, you could add basil, oregano and thyme to give an earthy Italian flavour. 

Here are four of my favourite ways to enjoy these patties all can be made vegan if you should wish.

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Ingredients For the Patty

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Makes: 2 Cakes (Vegan)

2 Medium Sweet Potatoes

¼ tsp Chilli Flakes

¼ tsp of Garlic Powder

1/2 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

Drizzle of Extra Virgin Olive Oil

2 tsp Tahini

A Squeeze of 1/2 a small lemon

4 Fresh Crushed Basil Leaves

Generous Pinch of Salt and Pepper

Pinch of Wholemeal Flour (I Use Brown Rice Flour ) 

To Make Potato Cake

Preheat your oven to 180˚ C

Peel and chop the sweet potatoes then boil in a pan for around 15 minutes

In a medium size bowl add all the spices, olive oil and tahini and the squeeze of half a lemon.

Drain the potatoes and add to the bowl with the spices and mash together.

Divide the mix into two, and mould into little cakes (around the size of the palm of your hand)

Dust a little flour over the top and edges to help crisp

Place on baking parchments and place in the oven on a low shelf for around 20 minutes.

Take out the oven, and enjoy! 

Sweet Potato Burger Open Sandwich With Crunchy Celery, Pomegranate Seeds, Topped With Peppery Rocket 

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The sweet potato & paprika is brought alive with the nomination of houmous. To be honest I don't think there is much that houmous doesn't go well with... but getting back to the recipe. With the patty being moist and soft in texture I wanted to add some crunch with finely chopped celery and really enhance the sweetness with the pomegranate seeds. The peppery cress and rocket make this whole stack a mixture of sweet and savoury!

 

Brunch Sweet Potato Stack With Spinach & A Perfectly Poached Egg  

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This is a great way to enjoy brunch! Whether you're meeting friends, waking up late or needing a post morning gym meal this is a great way to get healthy fats and proteins in all before midday! 

For this version I usually add a leave out the cayenne pepper and a little less paprika to really bring out the flavour of the poached egg. I toasted a wholewheat slice, added a handful of fresh spinach, added the sweet potato patty then finished it off with a perfectly poached egg. Sprinkle a little black pepper and cress and enjoy!

 

 

Sweet Potato Mini Patties With Fresh Basil, With Avocado, Pomegranate Seeds, Baby Spinach On a Kallø Rice Cake 

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After working on a collaboration with Kallø they sent me a batch of their fantastic products (mainly their rice and corn cakes.) For a lighter lunch idea I used a rice cake for the base, added half a small sliced avocado, some baby leaf spinach with a few pomegranate seeds and cress. I drizzled a tsp of tahini over the top to really compliment the sweet and savoury flavours.

In the Sweet Potato Patty I added four crushed fresh basil leaves, a 1/4 tsp of dried sage and 1/4 tsp dried thyme. I leave out the paprika and cayenne pepper to really bring out the Italian Herbs.

 

Chunky Sweet Potato Burger With Houmous, Greens & Crunchy Raddish 

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There is nothing more satisfying then the crunch of a jam packed burger, especially when you're craving something indulgent. The wonder of this stack is even though it hits the spot, feels indulgent and certainly fills you up, it's still incredibly healthy!

Swap white bread for wholemeal, if you're not making your houmous then buy a lower fat option and have a salad on the side instead of chips.

For the patty, I like them thick and chunky when adding to a burger so for these i add around 2 tbsp of tahini with 1 tbsp of flour added to the mix. This helps the burgers be a little fluffier and smoother in texture.

If you are cooking the patties a little fatter then usual, add an extra 10 minutes in the oven, careful not to burn the edges.