Sweet Potato Stacks

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So a few weeks back I saw this video that Tasty posted for Sweet Potato Marshmallow Stacks. I thought the technique of making these was genius, but I was in the mood for a savory sweet potato dish for Thanksgiving, rather than sweet.

On Thanksgiving last week, the sweet potatoes were my last dish to prepare. I had no recipe and just went with what felt right. I grabbed my mandoline and sliced up a few yams. NOTE: technically these super orange taters are yams, the whiter ones are actually sweet potatoes, but I digress...

I threw the sweet potatoes into a mixing bowl then added some fresh rosemary, thyme, grated Parmesan, melted butter, salt and pepper.

I gave that all a good mix, making sure no sweet potato was left behind when it comes to melted butter and cheese! I stacked those little guys into a muffin tin and baked them in the oven. 

The result? These awesome little stacks of crispy cheesy goodness. 

These sweet potato stacks are so simple and take no time to prepare. Looking for an appetizer to take to your next holiday party? These are the perfect finger food!  Not in the mood for sharing? These are awesome re-warmed so they could easily be made ahead of time and eaten throughout the week. 

Whatever the occasion, don't miss out on these stacks.

Sweet Potato Stacks

Prep Time: 10 minutes

Bake Time: 40 minutes

Servings: 12 stacks

Ingredients:

• 2-3 large sweet potatoes (21 oz total weight)
• 1 tbsp melted butter
• 1 oz grated Parmesan cheese (1/4 cup)
• 1/2 tbsp fresh rosemary, chopped
• 1/2 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp pepper

Kitchen Tools:

• Mandoline slicer
• Muffin tin

Directions: 

1. Preheat oven to 375°F.
2. Slice sweet potatoes into disks with a mandoline slicer.If you do not have a mandoline, you can thinly slice with a knife but try to be as uniform as possible. 
3. In a large mixing bowl combine sliced sweet potatoes, melted butter, rosemary, thyme, salt, pepper and only half of the parmesan cheese. Toss potatoes until they are even covered with the butter and cheese. Layer potato slices in a muffin tin. As a tip, the smaller slices from the ends of the sweet potatoes fit best in the bottom of the tins and as you layer up the larger slices fit better! 
4. Top each stack with a sprinkle of the remaining cheese. Bake in oven for 40 minutes. Remove from tin and serve. 

Nutritional Information (1 stack): 

60 calories - 1.8 g Protein, 10.5 g Carbohydrates, 1.7 g Fat

Whipped Cauliflower with Caramelized Onions

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Mashed potatoes are great, don't get me wrong.

But with all the other deliciously-heavy side dishes to choose from at Thanksgiving, wouldn't it be nice to have at least one lighter alternative? Or, what if you are like me, and cannot tolerate night-shade (white potatoes)?

Cauliflower to the rescue!

To start things off, any dish you add these caramelized onions to will be a hit. The Kitchn does a great tutorial on how to caramelize onions. It make take a bit of extra time and planning up front, but the results is well worth it.

Cauliflower is great a great low carb substitute, and if cooked correctly can have almost an indistinguishable texture compared to white potatoes. I haven't loaded these down with butter and heavy cream, instead I snuck in non-fat Greek yogurt to provide that bit of creaminess to this side dish. Your dinner guests won't know the difference!  

Whipped Cauliflower with Caramelized Onions

Prep Time: 1 hour (caramelized onions) + 10 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients:

• 2 small/medium heads of cauliflower, about 8 cups chopped
• 1-1/2 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-1/2 tbsp fresh rosemary, chopped
• 1/4 cup chicken stock
• 6 oz non-fat Greek yogurt
• Caramelized onions (1 whole onion)  - follow The Kitchn instructions

You will also need: 

• Blender or immersion blender
• Electric hand mixer

Directions: 

1. Bring a large pot of water to boil. While the water is warming, chop cauliflower into florets. Once  water is to a boil, add cauliflower. Continue to boil for 10 minutes, until the cauliflower becomes very tender. Drain cauliflower.
2. Return large pot to stove top. Over medium heat, melt butter. Add garlic and rosemary and allow to become fragrant but be sure not to let the garlic become too brown, about 1-2 minutes. Add cauliflower and mix to combine. Allow to cook for an additional 8 minutes.
3. If your blender is large enough (or you have an immersion blender) you can do this next step in one batch. If not, this can be done in batches. Transfer cauliflower mixture to blender and add chicken stock. Blend but do not completely liquify - we want a 'mashed potato-like' texture.
4. Return cauliflower to large pot (no heat). Add Greek yogurt and caramelized onions. Whip the cauliflower with the hand mixer until all ingredients are well incorporated. 
5. I like to finish things off in the oven so that the cauliflower is warmed through and this also creates a bit of a crisp layer, which is a nice touch :) This would be a great dish to prepare ahead of time on Thanksgiving and just re-warm in the oven before sitting down to eat. 375F for about 15 minutes should do the trick!

Nutritional Information (1 serving)

120 calories - 6 g Protein, 13 g Carbohydrates, 5 g Fat

Rosemary Balsamic Pork Tenderloin

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It's (unofficially) crock pot season! Warm, slow cooked meals are almost necessary when it gets dark and chilly by 7pm. Add to that a meal that takes minimal effort and you've got yourself a staple dinner in your meal planning rotation for this Fall and Winter!

If you loved my Slow Cooker Carnitas as much as I do, then you are in for a treat with this Rosemary Balsamic Tenderloin. Normally with lean cuts of meat you can't cook them too long or you run the risk of drying out the meat. This crock pot recipe completely voids that rule. You are left with a pork tenderloin that is so incredibly tender it shreds with only the touch of a fork. 

Dig in! 

Rosemary Balsamic Pork Tenderloin

Prep Time: 15 minutes

Cook Time: 6-8 hours

Servings: 6

Ingredients:

• 1 tbsp coconut oil
• 1.5 lb pork tenderloin
• 1 medium onion, sliced into rings
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 4 cloves garlic, minced
• 1 tbsp rosemary, fresh, chopped
• 1 tbsp thyme, fresh, chopped
• 1 cup chicken bone broth
• Salt and Pepper

*You will also need a crock pot for this recipe. 

Directions:

1. Generously salt and pepper pork loin on all sides and set aside. Chop onions and layer them in bottom of crockpot. 
2. In a large skillet over medium heat, melt coconut oil. Sear pork tenderloin on all sides to create a crust. Once all sides have been seared (about 10 minutes) transfer tenderloin to crockpot, placing on top of onions. Pour bone broth into skillet to de-glaze, scrapping up any delicious pieces that were left in the pan.  Carefully pour the broth into bottom of crockpot around the pork tenderloin, but not directly over the meat.
3. Mix apple cider vinegar, balsamic vinegar and garlic together and then pour mixture over tenderloin. Lastly, sprinkle the fresh rosemary and thyme over pork and onions. 
4. Place lid on crockpot and set heat to low. Cook for 6-8 hours, until tenderloin is tender and can easily be pulled apart with a fork. Once cooked, shred tenderloin within crockpot, mixing with onions and drippings. 

Nutritional Information (1 serving - approximately 7.25 oz cooked)

210 calories - 30 g Protein, 5.5 g Carbohydrates, 7.5 g Fat

Apple Cider Protein Donuts

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Somehow, someway, it is already November. 

I think we've (I've) done our fair share of celebrating pumpkins throughout October, but what about apples? They shouldn't be forgotten! Apples are just as much of a star to Fall as pumpkins are. My Pumpkin Protein Donuts were just SO good that I couldn't resist making my next batch of donuts.  

Apples are made to be baked with.

Sure, they are delicious on their own or served chilled. But warm, soft apples are something special. Recently, I feel like I've seen an overload of Apple Cider Donuts on the Internet. Or maybe I've just been craving apples and donuts so it just seems like it... either way, I had to satisfy my craving.

I think it is safe to say I more than satisfied my craving with this newest batch of pronuts. The baking process alone sends your nose into a state of euphoria. My kitchen was filled with a warm scent of apple cider, cinnamon, allspice and cloves - a wonderful accompaniment to the pronuts which were about to be consumed.

I've made these low fat, gluten-free and guilt-free with 6 grams of protein to boot! Welcome Fall and all its glory with a fresh batch of these donuts straight from the oven. 

Apple Cider Protein Donuts

Prep Time: 30 minutes

Bake Time: 10 minutes

Servings: 12 Donuts

Ingredients:

Donuts:

• 1-1/2 cup apple cider
• 1/2 cup grated apple
• 1/4 tsp allspice
• 1-1/2 cup cassava flour (I talk about why I use this flour HERE!)
• 1/2 cup vanilla whey protein isolate (I use True Nutrition and love their products)
• 2 tbsp coconut palm sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup nonfat greek yogurt
• 1 tsp vanilla extract
• 1 egg

Topping:

• 1-1/2 tbsp butter, melted
• 1 tbsp coconut palm sugar
• 1 tsp cinnamon

Directions:

1. In a small pot over medium high heat, combine apple cider, grated apple and allspice. Bring to a boil. Reduce heat and let simmer for 20 minutes. We want this to reduce to 1 cup of concentrate cider. After the 20 minutes, pour into a small ball to cool slightly.
2. While the cider is simmering, preheat oven to 350°F. Prepare 2 donut pans by greasing with a bit of coconut oil. If you only have one pan, no worries! Just bake in batches. 
3. Whisk together dry ingredients (flour, protein, sugar and spices) in a small mixing bowl and set aside.
4. In a large bowl, whisk together the yogurt, vanilla extract and egg. Slowly pour Apple cider and grated apple into bowl, continuing to whisk. Slowly add dry ingredients and mix until a well incorporated batter has formed. This will be a bit of a wetter batter - that's ok!
5. Transfer batter to a piping bag or large ziploc bag. Pipe batter into donut pan. Bake for 10 minutes or until a toothpick comes out clean when inserted.  
6. Melt butter and set aside in a small bowl which is wide enough to fit a donut. Mix sugar and cinnamon together in another small bowl or on a plate. Once donuts have baked, allow to cool slightly on a large cutting board. Dip tops of donuts into melted butter and then lightly into the sugar/cinnamon mix.  

Faux-tato and Leek Soup

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Comfort food.

We all have our own definition of what comfort food is for us. Regardless of the dish, more than likely it is something warm and inviting. For me, stews and soups come to mind as 'comfort food'. Slow cooked, rich dishes that are filled with love. What this also means is that comfort food and healthy food very rarely apply to the same dish. 

Most recently, completely out of the blue, I had a craving for loaded baked potato soup. But again, while comforting for the soul, it is not comforting for my diet.

Potage Parmentier (Leek and Potato Soup) is a classic French soup. I used this basic recipe as inspiration for my loaded Faux-tato and Leek Soup. So...what is faux about this? 

No potatoes. (GASP!)

I've swapped the white potatoes for cauliflower in this soup, and I'm here to tell you this is just as delicious. I managed to keep the thick and creamy consistency while cutting the carbs and fat normally found in a potato soup, in half. Now THAT is some comfort food I can get down with! 

Faux-tato and Leek Soup

Prep Time: 15 minutes

Cooking Time: 45 minutes

Servings: 10 cups **this makes a LOT of soup, recipe could easily be cut in half

Ingredients: 

• 2 small heads of cauliflower, florets chopped (about 10 cups)
• 1 large leek, white base thinly sliced and green tops removed and set aside
• 1 cup celery, chopped
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tsp salt
• 1/4 tsp pepper
• 2 sprigs of thyme, leaves removed and chopped
• 2 bay leaves
• 5 cups chicken bone broth - homemade or I love Pacific Organic Bone Broth when I'm in a pinch
• 1 cup half and half
• Optional toppings: reduced-fat or non-fat cheddar cheese and turkey bacon

Directions: 

1. In a large pot, melt butter over medium heat. Add leeks, celery and garlic, cooking until soft and wilted, about 10 minutes. Don't rush this step, we don't want to caramelize the leeks and garlic. 
2. Next, add cauliflower, salt, pepper, thyme, bay leaves and chicken broth. Increase to high heat and bring to boil, about 10 minutes.
3. Once at a boil, reduce to a simmer and cover. Simmer for 15 minutes. 
4. Remove bay leaves and blend the soup. This step can be done with either with an immersion blender or regular blender. If using a normal blender, remove soup and batches and blend, pouring smooth soup into a secondary bowl.
5. Once all soup has been blended, return to large pot and add half and half. Bring to a boil and simmer for another 10 minutes, uncovered. 
6. Serve as is or top with shredded cheese and turkey bacon!

Nutritional Information (1 cup)

110 calories - 7.5 g Protein, 9.5 g Carbohydrates (2.9 g Fiber), 4.8 g Fat