Agave Sautéed Kale with Roasted Sweet Potatoes

Hello World! I hope you all had a very special, relaxing, and family-filled thanksgiving! I had the privilege of going to the beautiful mountains of West Virginia to celebrate the holiday with my boyfriend’s family. There we enjoyed the slower pace of the country, and stuffed ourselves with the holiday’s favorite dishes.  It was lovely.

Despite having consumed an unhealthy amount of sweet potato casserole, I’m still not tired of sweet potatoes! I’m not sure a day will ever come where I will grow weary of that beautiful vegetable. Thus, since they are in season, healthy, and delicious, I thought I would share one of my favorite quick and easy sweet potato dishes! I make this combo of kale and sweet potatoes regularly for a simple and satisfying lunch, and it is faaaantastic. The agave takes the bitterness out of the kale and blends in perfectly with the sweet potatoes. Give it a try! It’ll make a hard day significantly better.

Ingredients:

  • 1 Sweet potato
  • 1 Tablespoon vegetable oil
  • 4 Large kale leave
  • 1-2 Teaspoons agave
  • 1 Teaspoon dry minced onion
  • Parmesan or Goat Cheese for sprinkling

Directions:

  1. Rinse the sweet potato, and peel the skin if desired. I left most of the skin on, but scraped off some of the rougher eyes.
  2. Heat 1 Tablespoon of olive oil in a medium sized frying pan.
  3. Chop the sweet potato up into bite sized pieces and place in the frying pan. Arrange so that as many of the potatoes are flat on the pan as possible, flip periodically, and roast until soft and slightly browned- about 20 minutes.
  4. While the sweet potatoes are cooking, rinse the kale leaves and slice into thin strips.
  5. When the potatoes are done cooking, remove the potatoes from the pan, placing in a separate bowl, and replace with the sliced kale.
  6. Drizzle the agave over the kale leaves and use a spatula to mix the agave in with the kale.
  7.  Sautéed the kale for 3- 5 minutes until wilted, stirring occasionally.
  8. Add the kale to the sweet potatoes, sprinkle with Parmesan cheese or goat cheese as desired, and serve warm. Enjoy!

Notes and Tips!:

Oatmeal Chocolate Chip Cookie Pancakes

All right, I know the title says “cookie” in the name, so you are probably assuming this is not a healthy recipe- but read that ingredient list again! As far as healthy and filling breakfast options go, these pancakes are an excellent choice. With peanut butter for protein, flax seed for fiber, and banana and agave in place of a sweetener- you are without a doubt starting your morning off right! Or who’s to say breakfast for dinner isn’t a great idea?!

Regardless of when, I hope you do try these pancakes, and I hope you enjoy them as much as my house did. Pancakes for dinner might be just the thing for this cold rainy day. I’m just sayin’!

Ingredients:

  • 1 ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tablespoon ground flaxseed + 2.5 Tablespoon hot water)
  • Pinch salt
  • ½ teaspoon vanilla extract
  • 1 Tablespoon peanut butter
  • 1 Tablespoon canola or coconut oil
  • 3 Tablespoons almond milk (or sub other milk)
  • 1 Tablespoon agave.
  • ½ cup rolled oats*
  • ¼ cup whole wheat flour*
  • ¼ cup semisweet chocolate chips

Directions:

  1. Preheat a skillet to medium heat (300- 325˚F) with a drizzle of olive oil in the pan.
  2. Prepare the flax egg by adding 2-3 tablespoons hot water to the ground flaxseed in a small cup. Allow the mixture to let sit for 3-5 minutes, or until gelatinous.
  3. In a medium sized bowl, mash the banana with the baking powder.
  4. Add the agave, oil, salt, vanilla, peanut butter, almond milk, and flax egg to the bowl. Stir until completely mixed.
  5. Once the wet ingredients are combined, add in the oats and flour- stirring until just blended. Fold in the chocolate chips.
  6. Using a ¼ measuring cup, pour small rounds of the batter onto the heated skillet and cook for 2-4 minutes on each side- until golden brown and cooked all the way through.

 

Notes and Tips!:

  • Yield: 5-6 small pancakes, serves 2
  • Gluten free: substitute gluten free oats and flour in for the rolled oats and whole wheat flour.
  • Vegan: use dairy-free chocolate chips instead of regular chips!
  • Feel free to substitute almond butter for the peanut butter! It has a more mild taste, but I always avoid almond butter due to a nut allergy in the house.
  • Source: Minimalist Baker
  • If you like this recipe, you should check out my Apple Spice Pancakes and Baked Fruit and Chocolate Oatmeal!

Baked Grapefruit

Hello world! Happy Friday! It has been a while since I have posted a simple fruit recipe, so I thought I would share one of my favorite ways to eat grapefruit with you today.  I grew up in Florida, and have vivid memories of having grapefruit with my meals, dusting the tops with a little bit of white sugar, just as my parents did.  In the winter however, my mom would often chose to bake our grapefruit for a warm sweet treat. Her tradition was a simple brown sugar sprinkle on top of each grapefruit half, however after perusing so many recipe websites and books, I have seen several adaptations to this southern classic!

In this recipe I spiced up my family’s tradition by adding honey and cinnamon.  Another technique you can try is drizzling agave, maple syrup, or vanilla on top, or even adding a sprinkle of cardamom, or a cherry in the center! Whatever method you chose to use- this recipe is the perfect way to jazz up your dinner, or fulfill the role of an excellent and healthy dessert!

Bon appétit!

Ingredients:

  • 1 Grapefruits
  • 2 Tablespoon brown sugar
  • 2 teaspoons honey*
  • Sprinkle of cinnamon

Directions:

  1. Preheat the oven to 400 degrees and line a small baking pan (a loaf pan or 8 x 8 inch pan) with aluminum foil.
  2. Cut the grapefruit in half. Using a paring knife, cut along the inside of the rind, gently separating the fruit from the outside skin.
  3. Use your paring knife to separate each triangle segment of fruit from one another- this can be tedious if you’re doing many at one time, but makes the eating process much more enjoyable!
  4. Drizzle each grapefruit half with a teaspoon of honey.
  5. Sprinkle the tops of the grapefruits with 1 Tablespoon of brown sugar – you may not need a full Tablespoon, or you may wish for more! However, 1 Tablespoon is a good starting place.
  6. Lightly sprinkle a little bit of cinnamon on top of the honey and brown sugar.
  7. Place the grapefruit halves in the aluminum foil-lined pan and bake for 15 minutes, or until warm all the way through and the brown sugar is slightly caramelized.
  8. Serve immediately and enjoy!

Notes and Tips!:

  • If you are vegan and abstain from honey, simply replace the honey with agave! Although agave does not have the same thickness that honey does, so you may want to use slightly less- it will run more.
  • Looking for more healthy fruit recipes? Check out my chocolate-covered banana bites and Graham Cracker Crumb Fruit dip!