Browsing Tag:


Sweet Potato Pancakes with Maple Almond Butter Drizzle

Sweet Potato Pancakes with Maple Almond Butter Drizzle

As mentioned in my last post, I’m really getting into using sweet potatoes as a fun way to spice up breakfast.

I hadn’t imagined I’d be posting two sweet potato recipes in a row that are designed for breakfast. But I’m not mad about it. Quite the opposite actually.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

This one comes as a spinoff of one of my good friend’s recipes.

I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations that she puts up on Instagram.

That being said, it felt like a real treat to try out her Sweet Potato Pancake dish. This was a top candidate on my to-make list for some time.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

I’m happy to report that this recipe is super fun.

Just as I’ve found sweet potatoes to be a great resource for brightening up breakfast, I’ve now found that they act as a great mechanism for jazzing up traditional pancakes, too.

Unfortunately, while I like to pretend I’m still a kid, plain pancakes just don’t cut it for me like they used to. Throw some blueberries in there, and I’m a happy gal. Or oats and bananas. Or anything else that’ll perk that plate of flour up a bit.

If you feel the same about pancakes, try giving sweet potatoes a go.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

While Emily uses tahini, I decided to use Barney’s almond butter here, both within the pancake and for a creamy maple drizzle to add on top.

That almond-maple drizzle now has me dreaming of other uses for the sauce. So good and so easy!

Sweet Potato Pancakes with Maple Almond Butter Drizzle

These pancakes were pretty easy to make too and are perfect if you have any leftover sweet potatoes on-hand from the night before.

If you don’t, you can simply use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Be sure to slow-cook these pancakes on the griddle. You don’t want to turn the heat all the way up to high, or you’ll end up with blackened exteriors and a far too mushy interior. Patience!

That being said, these are a bit moister (in a good way!) than traditional pancakes, so don’t be alarmed if the inside is a bit soft even after cooking for a handful of minutes on each side. The texture makes the perfect compliment to the crunchy almonds you’ll put on top along with, perhaps, an optional handful of toasted coconut flakes too. After finishing with the maple-almond drizzle, it’s hard to deny this is a super fun treat for breakfast or brunch.

Who’s ready for Sunday morning?

Continue Reading…

Breakfast Sweet Potato Boats

Breakfast Sweet Potato Boats

I eat a lot of oatmeal. A lot.

Recently, however, I’ve been striving to switch things up. I’ve been experimenting with other grains, but also with sweet potatoes, my new favorite for adding a little variety to the breakfast table.

Trust me, sweet potatoes needn’t be just for dinner. They’re a real treat when complimented by other sweet flavors (cue bananas & maple syrup) and accented with nuttiness (cue peanut butter & toasted almonds).

Plus, a sweet potato’s natural creaminess isn’t far off from a traditional breakfast porridge, and you can really top it off with many of the same ingredients you might use with oats or other sweet (vs. savory) breakfast bowls.

Beyond the add-ins mentioned above, I utilized cinnamon and coconut flakes, two natural pairings to sweet potatoes. But really the options are endless. You could try pineapple and coconut milk, almond butter and raisins, tahini and cinnamon apples, etc. etc.

Give it a try and let me know what you think! Continue Reading…

Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins

I like muffins to be rather distinctive from cupcakes.

Not too sweet. Heartier than a light and fluffy cake. And filling enough to leave me satisfied after just one.

Although, hints of decadence (like chocolate chips) are a must, so that the yearning for an icing topped cupcake doesn’t follow.

Vegan Banana Chocolate Chip Muffins
These Vegan Banana Chocolate Chip Muffins fit the bill perfectly for that description, packed with wholesome ingredients like oats, whole grain flour and bananas, while being balanced with a touch of sweetness lent by brown sugar, cinnamon and a dose of dark chocolate.

Eat them for breakfast, eat them at snack-time, eat them for dessert, eat them whenever — guilt-free.

Feel free to play around with this recipe, too, by adding nuts or raisins or even other spices. There’s no better time to play around in the kitchen than when it’s cold outside, and as I agonize over the blanketing of snow outside my window, I hope these will give you a little comfort like they’ve given me!

Continue Reading…

Mango Toast with Drizzled Honey and Tahini

Mango Toast with Drizzled Honey and Tahini

Mango toast.

Could it be the next avocado toast?

Mango Toast with Drizzled Honey and Tahini

When the avocados on display at the store aren’t ripe, but the champagne mangos are awaiting at their prime, the answer is a clear yes.

Mango toast becomes the snack or breakfast of champions.

Mango Toast with Drizzled Honey and Tahini

Easy-to-make yet feeling oh-so luxurious, mango toast is the kind of eat you can treat yourself whenever the moment calls for it.

Feel like having an indulgent Sunday brunch? Mango toast is there for you. And won’t make you feeling like crawling back into bed afterwards.

Need a mid-afternoon snack during a hard day at work? Mango toast is there for you, too, without calling for too much of your attention.

In moments where you simply need to refresh, mango toast allows you to relax and enjoy with a prep time of 5 minutes or less.

It’s not a bad dessert option, either.

Mango Toast with Drizzled Honey and Tahini

Here, sweet mango compliments an earthy, creamy drizzle of tahini, all of which gets topped with aromatic, toasted walnuts. Choose a rich, whole grain bread. You want a slice with some oomph versus one filled with an excess of air bubbles. Go for something with seeds, a loaf that feels nourishing and hearty. If a whole grain sourdough option is there, reach for that. The tanginess in contrast with the mango and honey is divine.


Continue Reading…

Cleansing recipes for the New Year

Well hello there! I’m not really sure how a new year is on its way already, but I’ll welcome it with open arms. I’m hoping 2016 is every bit as great as 2015 was – filled with adventure, travel, photos, good people and good food. I’m sure we’re all raising our glasses to at least one of those gems. Now let’s get to that latter topic.

After one too many days of hefty holiday eats, I’m ready to start 2016 out on a light and refreshing foot. Are you with me?

I consider 99% of the recipes that go on my blog to be healthy. But I’ve rounded up a few that I particularly seek out when I’m looking for a truly nourishing cleanse for my body. These are recipes filled with whole foods. Bright ingredients. Produce. Fiber. And definitely not a lack of flavor. Let’s be clear, this is not akin or meant to be akin to a juice cleanse. This is meant to be a guide for wholesome recipes that’ll make you feel both energized and satisfied.

I’m already putting my spoon into that last one on this list. Happy New Year everyone, and cheers to a great year ahead!

Savory Japanese Oats

Continue Reading…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.