Entries Tagged as 'Food & Recipes'

12.17.2014

Spiced Chocolate Sweet Potato Latkes

chocolate sweet potato latkes

I’m on a roll with the sweet potato pancakes. I’m actually thinking about doing a different latke for eight nights in a row. Stay tuned….Zucchini latkes with avocado and cilantro for dinner.

Ingredients

  • 2 medium sweet potatoes, washed and grated
  • 2 eggs
  • 2 TBSP flour (or brown rice flour)
  • 2 TBSP organic raw dark cacao powder
  • 2 TBSP raw organic honey melted (use sugar if you like them real sweet)
  • dash salt
  • 2 TBSP Olive oil for frying
  • optional tiny dash cayenne, ginger or nutmeg if you like spiced chocolate

Directions

  • Grate sweet potatoes using a hand grater into a bowl.
  • Add eggs, flour, melted honey, salt and stir.
  • Add cocoa powder, and optional spice.
  • Add oil to skillet and heat medium to high.
  • Scoop 1/4 cup of mixture and round and flatten slightly with back of spoon.
  • Fry until golden brown, about 2-3 minutes on each side.
  • Serve and top with raw honey, sour cream, Greek yogurt or whip cream. 
12.17.2014

Cranberry Maple Brussels Sprouts

cranberry maple brussels sprouts

Looking for a simple, seasonal way to include some healthy greens and incorporate fresh cranberries packed with health benefits?  This time of year, fresh cranberries are found everywhere and an entire 1 pound bag is usually just $1.00. You can use them in anything from fish and meat dishes to salad toppings, desserts, drinks and stir-frys. Besides being a good source of antioxidants they add a wonderful tart yet sweet kick, especially lightly cooked with pure maple syrup.

Ingredients

  • 1 lbs shaved brussels sprouts or whole brussels sprouts cut in half 
  • 1 TBSP Olive oil
  • 1/2 cup fresh cranberries cut in half
  • 1/8 cup Pure maple syrup (not maple pancake syrup)
  • 1/2-1 teaspoon lemon zest and a squeeze of fresh lemon juice
  • dash sea salt

Directions

  • Heat the oil in a skillet on medium-high heat.
  • When the pan is hot add the brussels sprouts and cook for 5 minutes, stirring until lightly browned.
  • Add the cranberries, maple syrup, lemon zest and sea salt and cook for another three or four minutes.
  • Add a squeeze of lemon and serve hot.

I served these with Sweet Potato Latkes.

12.17.2014

Sweet Potato Latkes (Sweet Potato Pancakes)

sweet potato pancakes

Yummmmm!  Happy Hanukkah to those who celebrate.  I loaded up my shopping cart last night with 10 sweet potatoes and it occurred to me this morning that tonight is the first night of Hanukkah. These healthy sweet potato latkes turned out so delicious that I’ll be making them again tomorrow night.They’re pretty easy too.  I haven’t food blogged in awhile so it’s about time I share something so delicious.  Did you know sweet potatoes contain more potassium than bananas?  They also contain vitamin B6,  vitamin C,  vitamin D and they’re a great source of iron and magnesium. Save your potato peels and onion bits to make homemade veggie broth another day!

Ingredients

  • 2 medium sweet potatoes, peeled
  • 1 medium yellow onion
  • 2 eggs
  • 4 tablespoons flour (all purpose flour would do but I used brown rice flour)
  • salt and pepper
  • 2 Tbsp olive oil
  • light sour cream or Greek yogurt

Directions

  • Grate sweet potatoes and onion into bowl, using grater on the large hole side.  It’s easy and grates better than a food processor.  
  • Beat eggs with a bit of salt and pepper and add to potato mixture. Add flour and mix everything well.
  • Heat 1 TBSP olive oil in skillet. Fill a 1/4-cup measure with sweet potato mixture, pressing to compact. Place into skillet, flatten and round with back of spoon into about 3 inch diameter. Form two or three more depending on what fits in your skillet.
  • Fry over medium to high heat for 3 minutes. Carefully flip with a spatulas and fry second side about 2 minutes or until golden brown and crisp. You could drain on a paper towel but using just 1 TBSP oil they don’t have much grease. Add more oil to pan and continue the second batch with the remaining potato mixture.  Top with sour cream or Greek yogurt. Makes about 8 yummy latkes. You’re welcome!

I served my sweet potato latkes with a side of Shaved Cranberry Maple Brussels.

11.28.2014

Thanksgiving Stretches for Overeaters

Thanksgiving Philadelphia Events

image via Buzzfeed BFF

Let’s face it, for most people Thanskgiving = overeating In fact, today brings the year’s biggest day for caloric consumption in the United States. Thanksgiving is an awesome and yummy holiday and I hope you all enjoyed your day.

It’s funny to me that I’m drooling over everyone’s Facebook foodie pics right now because I’m actually pretty hungry! I haven’t stuffed myself to give thanks this year although I’m just on my way to dinner now. Don’t get me wrong… I think stuffing yourself into a food coma on days like today is a pretty special thing many of us are fortunate to be able to enjoy with family and friends. For those of you who are stuffed to the max, check out these cute and silly Thanksgiving day stretches for overeaters. Oh, and like the picture suggests above…go help yourself to another plate. Enjoy!

 

11.20.2014

The Feed Zone Cookbook Free Giveaway!

The Feedzone Cookbook giveaway

The holidays are just around the corner— are you ready for the holiday giveaways to begin? I’m excited to share the first one. It’s a good one.

I was so excited to receive a copy of The Feed Zone Cookbook from Dave over at Velo Press last week. This book makes my Top 10 Holiday Gift Guide for Athletes. The Feed Zone Cookbook offers 150 athlete-friendly recipes that are delicious and easy to prepare delicious. Biju and Lim show athletes how easy it is to prepare their own food at home and on the go. The book filled with gorgeous images of food from breakfast, lunch, dinner, and snacks to sweets and even things like polenta and pizza dough! It even offers over 100 gluten-free and vegetarian alternatives to recipes.

I’m loving all of the beautiful pictures and the The Feed Zone Cookbook offers a lot to the athlete balancing both science and practice.  The Food Zone Cookbook encourages athletes to change the way they think about food, replacing highly processed food substitutes with real, nourishing foods that will satisfy every athlete’s cravings.

The Feed Zone Cookbook includes

  • 150 delicious recipes illustrated with full-color photographs
  • Breakfasts, lunches, recovery meals, dinners, snacks, desserts
  • Dr. Allen Lim’s take on the science and practice of food
  • Portable real food snacks, including Lim’s famous rice cakes
  • Dozens of quick-prep meals for before and after workouts
  • Shortcuts, substitutions, and techniques to save time in the kitchen
  • Over 100 gluten-free and vegetarian alternatives to favorite dishes

There’s something for everyone like Recovery Grilled Cheese to Sweet Pea and Herb Bruschetta, Fig and Honey Rice Cakes, Chickpea Stew, Chicken Tikka Masala, Turkey Lettuce Wraps, Red Lentil Soup, Chocolate Peanut Rice Cakes, and the list goes on. Plus, there’s a shopping list, generous side of basic recipes, and techniques to make your race around the kitchen easy and enjoyable. Stay tuned for pictures of my favorites. This weekend I’m making the Sweet Potato Pancakes. Or maybe I’ll go big and make the Sweet Potato and Egg Burrito! Thank you, The Feed Zone Cookbook and Velo Press!

The Feed Zone Cookbook review

HOW TO ENTER (please complete all four):
1)    Leave a comment below saying you want to win (and anything else you have to say) -easy!

2)   “Like”  The Feed Zone Cookbook 

3)   “Like” Yoga Peach on Facebook 

4)   Leave a comment on the yoga peach Facebook wall to complete entry

Additional entries accepted. One additional entry for each of the following:

  • Share this contest on your Facebook using the share button at the bottom.
  • Follow yogapeachblog AND VeloPress on twitter and tweet about this giveaway.  Include @yogapeachblog and @VeloPress- get the word out!.  Please mention in your comment below if you have done so.
  • Follow on yogapeachblog on instagram and comment on the giveaway post.

Contest will be open until 11:59pm EST on Monday, December 1. Contest winner must have a US mailing address.

* The winner will be randomly selected and announced on FACEBOOK & Yoga Peach Blog! Please check there to see if you won. The winner will need to contact Yoga Peach within 5 days to provide name and shipping address.  Winner will receive one copy of The Feed Zone Cookbook.  Good luck everyone!

10.22.2014

Chicory root tea

health benefits of chicory root tea

image by Kei Kurimoto

I’ve recently discovered an ayurvedic cafe in Philadelphia that I adore. I tried Kitchari, Ghee and Chicory root tea at Down Dog Healing Cafe last week and now I’m hooked on all three. As I sit here sipping chicory root tea with breakfast I thought I’d share more about my delicious new tea.

What is Chicory? Chicory is a root that is roasted and steeped as a tea. Chicory is dark and has a similar bitterness and boldness as coffee, with hints of tea on the end—the closest flavor to coffee I have found and to me tastes like coffee with a hint of nature in it. If you’re looking for a coffee alternative it’s a lot like coffee, but it’s not coffee.  

Health benefits? From what I read it appears chicory root supports digestion, liver support, contains inulin for beneficial digestive flora (probiotics), may boost immunity, full of antioxidants, reduces inflammation, it’s antibacterial and antifungal, may reduce heart rate and has been used use in the treatment of tachycardia, arrhythmia and fibrillation.

I love my chicory root tea with a splash of almond milk, coconut milk, or cream. For a richer treat sometimes I add a half teaspoon of ghee to it.  The owner of Downdog Healing cafe shares more about chicory root tea and it’s history in her article Roasted Root.

10.5.2014

Sweet Potato Peanut Bisque

Sweet Potato Peanut Bisque

I know what you think this looks like but it might be one of the most delicious soups of the season! Wish I could share some with you. I’ve been terrible at cooking and blogging new recipes these past few months but now that triathlon training has (temporarily) slowed down I’m looking forward to more time in the kitchen! Oh, and of course more yoga too!

Ingredients

  • 2 large sweet potatoes
  • 1 tablespoon peanut or olive oil (I use the peanut oil from the top of the natural peanut butter jar)
  • 1 onion chopped
  • 2-3 clove garlic minced
  • 1 15 ounce can vegetable broth
  • 1 can diced tomatoes
  • 1 tablespoon fresh ginger minced
  • little bit of fresh jalapeno (optional)
  • 1 teaspoon ground allspice
  • 1/4 cup natural creamy peanut butter
  • Top with Greek yogurt and cilantro

Directions

Cook sweet potatoes in microwave or oven.

Heat oil in a pan and add onion, garlic, ginger, jalapeno, and allspice.

In a large pot add the above ingredients to broth and tomatoes.

Peel the sweet potatoes and chop. Add half the ingredients from the pot and of the half of the sweet potatoes to a food processor or blender. Puree until smooth, Add the puree back to the pot with the remaining sweet potatoes and peanut butter. Stir well. Garnish with Greek yogurt and cilantro. Add some peanut on top if you like some crunch.

8.26.2014

myfitnesspal

myfitnesspal stories

I thought this was funny after logging yesterday’s training and food. Do you use myfitnesspal? It looks like if I quit my work to workout out 7.5 hours a day and doubled my normal calorie intake I’d be approximately 98 lbs in just 5 weeks! For those who don’t know me in person I’m 5’6″ and nowhere near 98 lbs.  That made me laugh because right now I’m actually at my highest weight ever (sigh) so while I’ll pass on being 98 lbs I will gladly drop 10 lbs.

8.17.2014

Chocolate Avocado Muffins (Gluten-free/ Vegan)

chocolate avocado muffins

Chocolate muffins healthy enough for breakfast.  I love avocados. Fortunately they’re full of healthy fat and vitamins and surprisingly make a great substitute for the unhealthy fats normally used in baking.  Chocolate and avocado may not sound like the best combo but trust me… no one will know unless you tell them. Enjoy.

Ingredients:

  • 1 cup all purpose gluten-free flour mix
  • 1/2 cup coconut flour
  • 1/2 cup raw cocoa powder or unsweeteneed cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 ripe avocado
  • 2/3 cup grade A pure maple syrup
  • 3/4 cup almond milk
  • 1/3 cup melted coconut oil
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Directions:

  • Preheat your oven to 350*F. Spray muffin tin with baking spray.
  • Mix both flours, cocoa powder, baking powder, baking soda, and salt in one bowl.
  • Melt the coconut oil and in food processor with the avocado, maple syrup, almond milk and vanilla extract until smooth.
  • Stir or beat both mixtures together.
  • Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are a little bit cracked.
  • Remove from the oven and let them sit for 15 minutes to let them cool.
  • Eat room temp or cold. I love them cold.
2.21.2014

Pizza in the elevator

Philadelphia pizza

It’s dangerous.  I just took a ride in the elevator at midnight and the pizza delivery guy must have been in there before me.  It reeked of warm, delicious, east coast pizza. I think my mouth watered a little. The next best thing to New York pizza in my opinion is Philly pizza.   My favorite is Lorenzo and sons just few blocks from me on South Street. I can’t remember the last time I had pizza but remember it was so delicious that I took this picture. I’m hungry again and now I’m thinking about pizza. It’s dangerous but I have willpower and will trick my mind into enjoying sliced carrots and celery sticks.  I don’t think it will be the same.

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