SWEET POTATO: 3 RECIPES

Staying healthy during the holidays can be tough. Staying gluten and dairy free during the holidays can be brutal. To avoid the dreaded holiday binge, come prepared with my favorite vegetable: sweet potato. Simply wash them, wrap them in foil and stick them in the oven (around 350°) for one hour. Once the potatoes are soft, the recipes below will take under 10 minutes to make. Happy Noshing!

BREAKFAST:

1. After potato is soft, remove skin and dice into round, quarter-inch pieces. 
2. Heat frying pain with coconut oil, tomato chunks, and tomato sauce until simmering. (Add spinach for a kick of fiber).
3. Add diced potato to the pan and stir into sauce. 
4. Remove potatoes and leave some sauce. 
5. Scramble one egg and season as desired. Add egg to frying pan and allow it to cook in the remainder of the tomato sauce. 
6. Pour eggs over potatoes. 

LUNCH:

 

1. After potato is soft, slice into halves. 
2. Slice halves longways into five or six wedges. 
3. Heat frying pan on low fire with a layer of coconut oil. 
4. Add potato wedges to pain and cover pan for 1 minute. 
5. Flip over wedges and let sit for one minute. 
6. Season wedges as desired. (They taste amazing dipped in honey mustard). 

DESSERT:

1. After potato is soft, remove skin. 
2. Dice potato into small sections and put in Nutribullet. (or blender/food processor) 
3. Add 1 cup of coconut milk creamer (dairy free). 
4. Add 3 pinches of cinnamon and 1 cube of ice (for a frothy effect). 
5. Blend until completely whipped. 
6. Top off puree with another pinch of cinnamon and whipped cream (dairy free).