Clean No Bake Samoa Brownies

I am OBSESSED with Samoa Girl Scout cookies and it is that time of year again!  There is no eating just one and I could polish off a whole box in one sitting.  Of course I allow a few of them because they do only come around once a year (thank goodness) but when I saw a recipe on Facebook for Samoa Brownies, I knew I had to think of a way to clean them up.  I thought back to my Clean, Four Ingredient, Raw Brownies and knew I could use that as the base and the rest is history. Even I gave myself a pat on the back for this one!  Enjoy!

Clean No Bake Samoa Brownies

Ingredients

For the brownie layer:
2 1/2 cups pitted dates
1 cup almond flour
1/3 cup dark cocoa powder
1 Tbsp raw honey

For the caramel layer:
1/4 cup water
1/2 cup raw coconut palm sugar
1 cup light coconut milk
2 tsp vanilla
Pinch of salt
3/4 cup unsweetened shredded coconut

Dark chocolate for drizzle (80% or higher, I used 1/4 of a 3.17oz bar for macro calculations)

In a food processor, add dates and pulse until they turn into a "dough" like consistency. Add almond flour, cocoa powder and honey, process until all ingredients are incorporated.

In a 8" square baking dish, lined with parchment paper, firmly press the brownie "dough" evenly, filling the entire bottom of the dish. Refrigerate for 2 hours or more.

While the brownie is setting, prepare the caramel. In a small pot, add water and sugar, bring to a boil. Reduce heat to medium/high and add coconut milk, vanilla and salt. Continue to boil, stirring consistently, for 15 minutes or until caramel begins to thicken.  Remove from heat and allow to fully cool. Add shredded coconut and set aside until brownies are done. The caramel may not completely set up like "normal" caramel, but it will become thicker as it cools.

When brownies are done, add the caramel/coconut mixture evenly over the top. Microwave the dark chocolate in a microwave safe dish for increments of 30 seconds, stirring in between, until it is completely melted. Drizzle over the top of the brownies. Let the brownies set for an additional hour in the refrigerator and enjoy.

Nutritional information
Serving size: 1 square (when cut into 16 squares)
Calories: 208
Fat: 9.3g
Carbs: 30.2g
Protein: 6.6g

Simple Pesto Sauce

I have been getting good use out of my new food processor since I got it about a month ago.  One thing I have wanted to try has been a simple pesto sauce, but my blender just couldn't do the trick.  I had purchased a huge bunch of basil from our local farmers market and thought it was a perfect time to use that food processor for some fresh pesto sauce!  Combine this sauce with some brown rice pasta noodles and you have yourself a healthy, tasty dinner.  Enjoy!

Simple Pesto Sauce

Ingredients

2 cups fresh basil leaves
2 cloves of garlic
2 Tbsp walnuts (or any other nut you prefer)
1/4 cup + 2 Tbsp olive oil
1/4 cup hand grated fresh parmesan cheese
Sea salt and pepper to taste

Combine all ingredients into a food processor.  Blend until mixture has reached smooth consistency.  Toss with fresh cooked brown rice pasta, topped with additional fresh grated parmesan cheese.

Clean Pumpkin Pie Oatmeal Cookies

It's about that time of year!  Pumpkin EVERYTHING and I love it!  Fall is my favorite season and I am guilty of stock piling everything pumpkin while it is out for this short period of time. While my eating habits have changed dramatically since last Fall, I am determined to enjoy all the pumpkin that the season has to offer, just in a different way. Enjoy!

Clean Pumpkin Pie Oatmeal Cookies

Ingredients 

1 cup rolled oats 

3/4 cup almond flour

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice 

1/4 tsp sea salt

1 egg

2 Tbsp coconut oil 

1 tsp vanilla 

1/2 cup pumpkin purée 

1/2 cup raw honey 

Preheat oven to 350*. Combine rolled oats, almond flour, baking powder, pumpkin pie spice and sea salt in a medium bowl, set aside. In a large bowl, combine egg, coconut oil, vanilla, pumpkin purée and raw honey. Add oat mixture to pumpkin mixture and stir well to incorporate all ingredients.  Spoon cookie dough onto parchment paper lined cookie sheet and bake for 12-15 minutes. Makes 12-16 cookie depending on size.

Clean, Four Ingredient, Raw Brownies

I have a sweet tooth!  I am always looking to try out new sweet treats and this one will blow you away! These are so delicious, you will fulfill your chocolate craving without all of the guilt. There is no doubt that these will taste like a cheat treat but are anything but a cheat. Enjoy!

Clean, Four Ingredient, Raw Brownies

Ingredients 

2 cups pitted dates 

1 cup almond flour 

1/3 cup dark cocoa powder 

1 Tbsp raw honey 

Add dates to a food processor. Process until dates begin to form a ball. Add almond flour, dark cocoa powder and raw honey. Process until all items are well blended. In a parchment paper lined, square baking dish, press date mixture evenly across the bottom. Refrigerate for at least 3 hours or freeze for 1 hour. Cut into squares and sprinkle optional cocoa powder on the top. Store in refrigerator for optimal freshness. 

Cucumber Bruschetta Salad

I love bruschetta, well lets be honest, I love all Italian food!  I used to make an amazing bruschetta, but as my health journey has evolved, I have steered away from eating a lot of bread.  This weekend, a co-worker of my husbands was going out of town and allowed us to raid his garden!  What vegetarian wouldn't take complete advantage of that type of offer?!?  Along with a ton of other yummy veggies, we got some cucumbers and yellow/red grape tomatoes.  They sat uneaten all weekend because it was a holiday weekend and an excuse to overindulge (well my excuse anyways).  Today, after feeling the effects of the weekend festivities, I knew I needed to get back on track.  I remembered an amazing post one of my best friends had shared of her cucumber bruschetta (bruschetta on sliced cucumber instead of bread), so I decided I would make a salad with the same ingredients that I use in my bruschetta!  It turned out so well, there is none left!  Enjoy!!

Cucumber Bruschetta Salad

Ingredients

3 large cucumbers, peeled and sliced
12 (or more as desired) grape tomatoes, halved
1 Tbsp garlic, minced
4 leaves of basil, roughly chopped
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste
Hand grated parmesan cheese for topping

Combine all ingredients in a large, air tight container.  Toss well to allow all ingredients to incorporate.  Let stand for at least an hour in the fridge.

Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.

French Cut Green Beans and Bean Sprouts Over Sweet Potato Puree

Last weekend, we went on a spur of the moment exploration of the small, yet historical "downtown" in our town.  We wanted to try some local food and decided on a farm to table, locally owned restaurant that we had seen advertisements for at our local farmers market.  I was a bit hesitant to try it because the entire menu consisted of meat entrées but then my husband pointed out, in small letters at the bottom of the menu, that they would cater to vegetarian/vegan needs.

I am so glad we decided to eat there because the food the chef cooked was AMAZING!!  I gave the waitress a list of things that I avoid (soy based products and obviously meat) and let the chef do his thing.  Although it was delicious, the price was not something I would spend on a regular basis, so I decided to recreate it on my own.  This recipe can easily incorporate a protein source.  Grill or bake up some chicken, or any other protein of your liking and add it on top.  Enjoy!

French Cut Green Beans and Bean Sprouts 

Over Sweet Potato Puree 

Ingredients (makes 2 servings, or one large serving)

1/2 Tbsp coconut oil

1 Tbsp garlic, minced

1 cup fresh, french cut green beans (green beans, sliced lengthwise)

1 cup bean sprouts

Sea salt and pepper to taste

2 Tbsp raw, unsalted cashews, roughly chopped

For the puree:

1/2 cup vegetable broth

1/2 large sweet potato, cooked and peeled (I pierce mine and cook them whole at 400* for one hour)

1 Tbsp garlic, minced

Dash of sea salt and pepper to taste

In a large pan, over medium heat, melt coconut oil.  Add 1 Tbsp of garlic and sauté until fragrant, about 2 minutes.  Add french cut green beans and sauté for an additional 5 minutes.  Add bean sprouts and continue to cook for 2 minutes.  Add sea salt and pepper to taste and top with chopped cashews.  Toss well and serve over sweet potato puree. 

For the puree: In a blender or food processor, add vegetable broth, cooked sweet potato, garlic, sea salt and pepper to taste.  Puree until mixture is a smooth consistency.  Plate a nice amount of the puree and top with the sautéed green beans and bean sprouts.  

Clean Honey Mustard Vinaigrette

I've been on the hunt for a good salad dressing without all the added preservatives and calories that many store bought brands have.  I am not a huge oil and vinegar fan, so I have been reluctantly staying away from salads.  I love salads and I have missed eating them, but I will be honest, my go-to dressing has ALWAYS been ranch.  And I'm talking, full fat, restaurant style ranch dressing!  Since ranch dressing does not fit in to my lifestyle change (trying to stay away from as much dairy as possible) I remembered the honey mustard that my grandpa used to make us for our sandwiches and thought, why couldn't I make that into a vinaigrette.  I played around with a few ingredients, and added it to a nice kale salad and it was on point!  This recipe can be easily double, tripled, etc. Enjoy!

Clean Honey Mustard Vinaigrette

Ingredients

2 Tbsp Oil of choice (I use avocado oil)
2 Tbsp raw, unfiltered honey
2 Tbsp organic yellow mustard
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste

Combine all ingredients in a glass jar (I used a mason jar).  Seal lid tightly and shake until all ingredients are well incorporated.  Store in the refrigerator and heat before serving to re-melt the coconut oil.

Clean Vegetarian Pancit

I think it is safe to say that Asian food is one of my favorites, but then again, I could go back and forth between Italian and Mexican too!  I just love food!  When my family was stationed in Washington DC, I worked with some of the most amazing people who introduced me to a wide variety of Asian food, which before I would have never tried.  This developed my love for all things noodles!  Asian food isn't particularly "unclean" but for my liking, and for my vegetarian preference, I took one of my favorites, Pancit and cleaned it up a bit to fit it into the requirements of my 5 week challenge (I will write up the details of this challenge after the next one is finished).  Enjoy!

Clean Vegetarian Pancit

Ingredients

1 package of brown rice spaghetti noodles (I use Trader Joe's brand)
1 Tbsp coconut oil
3/4 cup carrots, peeled and sliced
1 cup snow peas
1/2 head of cabbage, shredded
1 Tbsp garlic, minced
1 medium onion, sliced
3/4 cup mixed wild mushrooms, sliced
1/2 cup low sodium soy sauce or liquid aminos
1 1/2 cup water
Sea salt and pepper to taste

Cook brown rice noodles according to package directions.  Drain and make sure you rinse, as brown rice noodles tend to be stickier, set aside.

Heat 1/2 Tbsp of coconut oil in a wok over medium/high heat.  Add carrots, snow peas and cabbage, sauté for 5 minutes.  Set aside on plate to be added back to the wok later.  In the same wok, heat additional 1/2 Tbsp coconut oil.  Sauté garlic and onion for 5 minutes or until tender.  Add mushrooms and cook an additional 2-3 minutes.  Add low sodium soy sauce or liquid aminos and water. Bring to a boil.  Reduce heat and add cooked brown rice pasta and stir fried veggies.  Allow to cook for an additional 5 minutes to incorporate flavors.  Add sea salt and pepper to taste.

Clean Nut Butter Cups

I'm baaaack!  I've been a little MIA the last few weeks due to my schedule changing a bit, which crossed with the times I usually blog.  I'm definitely coming back with an awesome, and super easy recipe for those sweet cravings.  I've been doing some research on ways to clean up my favorite candies which you saw first in my Clean Almond Joy Bites recipe and now I am tackling peanut butter cups.  I love peanut butter but prefer almond butter, and this recipe is so versatile, you can use any sort of nut butter that you prefer.  There are 3 ingredients which makes them even more amazing because there isn't any artificial, unnecessary junk in them!  Enjoy!

Clean Nut Butter Cups

Ingredients

1 3.5oz bar of 75% dark chocolate or higher
1 Tbsp raw honey
10 tsp nut butter of choice (I use Justin's Maple Almond Butter)
10 mini muffin liners

In a microwave safe bowl, break up the dark chocolate.  Heat the chocolate in 30 second intervals, stirring in between, until completely melted.  The stovetop can also be used with a double broiler.  When chocolate is completely melted, add 1 Tbsp of raw honey.  On a small baking sheet, spread out 10 mini muffin liners.  Carefully scoop one small spoon full of chocolate in the bottom of each mini muffin liner, just enough to coat about 1/8 of an inch of the bottom of the liner.  Place baking sheet in the freezer for 10 minutes to allow bottom layer to harden.  When first layer of chocolate is hardened, remove from the freezer and add 1 tsp of nut butter to each mini muffin liner, followed by another spoon full of chocolate, enough to completely cover the nut butter.  Allow to harden for an additional 10 minutes in the freezer.  Remove liner and devour!

Clean Waffle/Pancake Batter

I love waffles and pancakes!  Who doesn't?  They are one thing that has been hard for me to give up in this new clean eating lifestyle.  I have managed to clean up many of my favorite dishes, so I figured I would give waffle/pancake batter a try.  I'm going to be honest when I say that I was expecting them to taste a bit like cardboard (not that I have experience tasting cardboard, haha).  We were snowed in a good majority of last week and when I get board, I cook.  I spent some time in the kitchen this weekend toying with several different ingredients and I am happy to say that I came up with a delicious recipe for waffle/pancake batter that not only did I love, but so did my 5 year old daughter.  Win, win in my eyes!  Enjoy!

Clean Waffle/Pancake Batter

Ingredients

2 cups oat flour (grind up steel cut oats until they are the consistency of flour)
1 cup unsweetened almond milk
1 egg
1 ripe banana, mashed
2 tsp pure honey
1 tsp vanilla extract

Coconut oil for the pan, griddle or waffle iron

Optional toppings: Pure maple syrup, nut butter, fresh fruit

In a large bowl, combine all ingredients, mix well.  Scoop 1/4 cup of batter onto a coconut oiled pan, griddle or waffle iron and cook until golden brown on each side.  Top with optional toppings.

Clean Almond Joy Bites

I have a serious sweet tooth!  I have been tinkering around in the kitchen trying to come up with clean ideas to help with my sweet tooth.  My Dark Chocolate Covered Frozen Banana Bites are delicious, but I needed more of a variety.  I racked my brain for something else I could do with chocolate and fruit/nuts, and came up with this.  Enjoy!

Clean Almond Joy Bites

Ingredients

Filling:
1 1/2 cups unsweetened shredded coconut
2 Tbsp coconut oil, melted
3 Tbsp pure honey
1 tsp vanilla

1/4 cup raw almonds

Coating:
1 3.5oz bar of 75% or higher dark chocolate
1 Tbsp coconut oil, melted
1 Tbsp pure honey

In a medium bowl, combine filling ingredients.  Mix well to make sure ingredients are incorporated well.  Using your hands, make bite size balls out of the filling mix, placing them on a cookie sheet lined with parchment paper.  Place 1 or 2 raw almonds on each bite size coconut ball.  In a microwave safe bowl (or using a double broiler on the stove), melt the dark chocolate in 30 second increments, stirring in between each 30 seconds, until fully melted.  Add 1 tablespoon coconut oil and 1 tablespoon honey to the melted chocolate.  Using a spoon, evenly coat each coconut bite with the melted chocolate.  Refrigerate until chocolate hardens.

Bruschetta Quinoa Salad

The nasty germs made their way to our house last week!  Everyone was down at some point during the week so I was a bit MIA.  With a healthy house, I was able to try some new ideas in the kitchen.  Since quinoa and I have a fairly new relationship, I have kept my recipes pretty simple.  I haven't strayed away from hot dishes and was a bit intimidated by cold, salad-like quinoa recipes.  I decided to alter my Bruschetta Quinoa Skillet to a salad version that would be delicious as a side salad, and versatile enough to prep for meal prep.  This was honestly the first time I have ever tried cold quinoa and I must say, it is just as delicious.  Enjoy!

Bruschetta Quinoa Salad

Ingredients

2 cups cooked quinoa (about 1 cup uncooked)
1 cup grape tomatoes, halved
1 cup mini mozzarella balls
12 basil leaves, roughly chopped
2 Tbsp garlic, minced
4 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp pure honey
Sea salt and pepper to taste

In a large bowl, combine all ingredients.  Mix well to incorporate all the flavors.  Store in an air tight container, in the refrigerator, for at least 1 hour to allow the ingredients to marinate.

Pico de Gallo

On my journey to clean up my eating, I have found that some foods have ingredients that just shouldn't be there.  One of the items that I love, but have found such unnecessary ingredients is salsa. Being from Southern California, salsa is a staple in a lot of my meals and it can be a nice addition to clean eating, as long as it doesn't contain anything other than veggies (and a small amount of lime juice and seasonings).  You really have to pay attention to the labels when you are buying store bought salsa and a ton of them contain sugar!  Since I am trying to stay away from added sugar, I have journeyed into making my own salsa.  I am usually one for smoother salsa, but I dabbled in making my own pico de gallo and it was surprisingly very satisfying.  This recipe can be double, tripled, etc, to fit your needs.  Enjoy!

Pico de Gallo

Ingredients

4 Roma tomatoes, chopped
1/4 yellow onion, chopped
1/2 large jalapeño, diced (with or without seeds according to your heat preference)
1/2 cup cilantro, chopped
Juice from 1/2 lime
1/4 tsp garlic powder
1/8 tsp cumin
Sea salt to taste

Combine all ingredients in a medium bowl.  Toss well to make sure all ingredients are incorporated.  Store in an air tight container, in the fridge, to allow flavors to meld.

Dark Chocolate Covered Frozen Banana Bites

I am now on week 4 of my 5 week clean eating challenge (post coming soon).  I can tell you, I feel so much better eating clean and hydrating.  I have always struggled with my sweet tooth but have been pretty good resisting the temptations of sweets by not having them in my house.  I needed to come up with something clean to satisfy that sweet tooth so I could remain accountable for my good eating habits.  I have always loved the chocolate covered, frozen bananas on a stick from the fair and have created chocolate covered banana bites with peanut butter in the middle, but I needed to keep it a bit more clean so I decided to omit the peanut butter (although almond butter would be a clean substitute) and use 85% dark chocolate.  Enjoy!

Dark Chocolate Covered Frozen Banana Bites

Ingredients

2 large bananas
1 3.5oz bar of dark chocolate (75% cocoa or higher)
1/4 cup granola (try my recipe for Steel Cut Granola here)

Peel and slice bananas into roughly 36 pieces.  In a microwave safe bowl, break up dark chocolate bar.  In 30 second increments, microwave the dark chocolate, stirring between each 30 seconds.  You can also melt the dark chocolate on the stove, using a double broiler.  When the dark chocolate is fully melted, dip each banana slice in the dark chocolate, coating it as much as desired.  Place chocolate coated bananas on a cookie sheet covered with parchment paper.  Sprinkle with granola (can also use other toppings such as crushed nuts) and place in freezer for at least 2 hours.

Greek Yogurt Parfaits

Yesterday was meal prep day!  I love prepping my meals for the week. It definitely makes it easier to keep on track and saves a lot of time during the week. One of my favorite breakfasts to prep is a simple Greek yogurt parfait. It's delicious, easy and a quick grab and go breakfast for those on the run. It is so versatile and can be changed up so it doesn't get boring. Enjoy!

Greek Yogurt Parfait 

Ingredients 

1/2 cup plain Greek yogurt (I use Fage)

1/2 Tbsp pure honey

1/4 cup chopped fruit of choice 

1 tsp chia seeds 

2 Tbsp granola (try my homemade steel cut granola here)

In a medium mason jar, layer Greek yogurt, honey, fruit and chia seeds. Add lid and refrigerate. When ready to eat, top with granola. 

Coconut Chickpea Curry

I've been on a curry kick lately!  I used to dislike the taste of curry, until I became a vegetarian.  I feel like the curry spice gives dishes a whole new dimension and you can take it from boring to delicious in a matter of seconds.  I decided to use chickpeas instead of my usual, black beans and it turned out great!  We make this dish quite often in my house and it is super easy to add in a meat protein if you desire.  Enjoy!

Coconut Chickpea Curry

Ingredients

2 Tbsp coconut oil
1/2 onion, diced
2 garlic cloves, minced
2 cups chickpeas (garbanzo beans)
1 15oz can diced tomatoes
1 14oz can light coconut milk
1 1/2 tsp curry powder
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste
Cooked brown rice for serving
Optional chopped cilantro for topping

Heat coconut oil in a large pan, over medium heat.  Add onion and garlic and sauté until tender, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, curry powder, cumin, coriander and salt and pepper to taste.  Turn heat up to medium/high and simmer, stirring frequently, about 10-15 minutes.  Serve over brown rice, topped with optional cilantro.

Clean Steel Cut Granola

I have a hashtag that I use in everything I post on Instagram: #operationabs.  I have never had abs, but that is one of my goals this year, by summer.  I know that abs are made in the kitchen and I knew my diet needed a bit of an adjustment.  I didn't eat bad by any means, but I needed to reduce my cheat meals and cut down on added sugar and sodium.  I love granola, but I know a lot of the pre made brands have a ton of what I am looking to stay away from.  I have been eating steel cut oats for a while now and wanted to try to make my own granola with them.  I didn't want to add just any dried fruit, because along with that, comes more added sugar, so I added dates :)  It is that nice crunch to add to yogurt or even as a cereal. Enjoy!

Steel Cut Granola

Ingredients 

3 cups steel cut oats
1/2 cup sliced raw almonds
1/2 cup dates, chopped
2 Tbsp coconut oil, melted
2 Tbsp pure maple syrup
2 Tbsp pure honey
1/4 tsp almond extract
1/4 tsp vanilla extract
1 tsp cinnamon

Preheat the oven to 350*.  In a large bowl, combine oats, almonds, dates, melted coconut oil, maple syrup, honey, almond extract, vanilla extract and cinnamon.  Mix well to make sure all ingredients are incorporated well.  Spread out evenly on a parchment paper line cookie sheet.  Bake for 30 minutes, tossing every 10 minutes to make sure ingredients toast evenly.  Remove from oven and let cool completely.  Store in airtight container.

Overnight Steel Cut Oats

Today marks day one of my 5 week challenge.  Operation Abs is in full effect.  I spent a majority of yesterday morning prepping food for the week.  I know when food is prepped and ready, there is less room for slip ups.  Luckily, my food intake doesn't have to change too much and I have been able to use a lot of my recipes from my blog.  I made a huge batch of my Vegetarian "fried" Brown Rice, boiled some eggs, put together bags of veggies and hummus, baked some chicken for my hubby, steamed some veggies, and put together some awesome, grab and go breakfasts in mason jars.  Today I am sharing my Overnight Steel Cut Oats recipe!  I knew I wanted to use steel cut oats because they are less processed than other old fashion oats but there weren't many recipes around for overnight steel cut oats, so in pure Lacey fashion, I made up my own!  Enjoy!

Overnight Steel Cut Oats

Ingredients

1/4 cup steel cut oats, uncooked
3/4 cup unsweetened almond milk
1 Tbsp pure honey
1/4 cup fruit of choice, sliced (I used bananas)
Sprinkle of cinnamon

In a medium sized mason jar, combine all ingredients.  Seal and let sit in the refrigerator overnight.

Maple Roasted Sweet Potatoes

Happy 2015!!  Monday kicks off a 5 week challenge for myself and some close friends!  Real food (with an occasional cheat) for 5 weeks, tons of water and a lot of moving and sweating.  So excited for it!  My fitness was very consistent in 2014, but it is time to kick it up a notch.  My goals for this year are to get in the best shape of my life!  I can easily say that I am in the best shape of my life right now, but I want to exceed those goals and do things I never thought were possible!

I developed this recipe for Christmas dinner.  My husband was cooking a big, juicy prime rib and I knew I needed some tasty vegetarian sides to have a fulfilling dinner myself, and for several Marines that joined us for dinner.  I love sweet potatoes and they are one of the main staples in my diet!  I didn't want to make the typical sweet potato casserole, so I opted for a delicious and healthy option (not to mention, super easy).  Enjoy!

Maple Roasted Sweet Potatoes

Ingredients

3 large sweet potatoes, skinned and chopped
1/4 cup coconut oil, melted
1/4 pure maple syrup
Salt and pepper to taste (I use sea salt)

Preheat the oven to 400*.  In a large bowl, combine chopped sweet potatoes, melted coconut oil, maple syrup and salt and pepper to taste.  Toss to evenly coat all sweet potatoes.  Add to a greased baking dish and cover with foil.  Bake for 45 minutes, or until sweet potatoes are tender, tossing half way through.