So I can’t remember the last week that we actually ate all of the food I prepped on Sunday. Invariably – life happens.
A teen’s event was not planned for. A worship meeting goes long. An opportunity to roll presents itself. Something happens that prevents us from eating what is in the fridge and dictates that we are going to grab something from a restaurant somewhere.
So when for the 3rd week in a row I was about to throw out baked sweet potatoes and chopped peppers, I decided to find a new way to utilize these staples of our week.
Enter: Sweet Potato Bird’s Nests
These take a bit longer than I would like since the potatoes I use are already baked and take a while to crisp up like I like them but they are awesome. I will definitely be making these regularly and for sure will do this with a sweet potato hash as well. Video and the recipe are below.
See the Video Here
- Pre-baked sweet potato (each potato yields approximately 4 “nests”)
- Pre-diced Red Onion
- Pre-diced Red Pepper
- Pre-diced Green Pepper
- Pre-diced Jalepeno Pepper
- Extra virgin olive oil
- Preheat your oven to 400 degrees.
- Spray a muffin pan with cooking spray.
- In a medium sauté pan, heat olive oil over medium heat. Add the onion and peppers and sauté until onion is translucent but peppers are still crisp.
- In a medium mixing bowl, mash the sweet potatoes. Add salt, pepper and sautéed vegetables and mix well.
- Transfer a spoonful of sweet potato mixture to each muffin mold. Press the mixture up against the mold until it is approximately ¼ inch thick leaving a cavity for the egg (to be added later).
- Bake for 20 minutes then remove from oven.
- Adjust the oven to broil (still at 400 degrees)
- Crack one egg for every sweet potato being baked. Add egg to the cavity created by the mold.
- Place muffin pan back in oven. For soft yolk eggs remove after 6 minutes. For hard yolk eggs, remove after 12 minutes.
You have probably noticed that I did not give quantities of potatoes and peppers. Because this recipe was conceived around leftovers, whatever you have left over will determine how much to use. You can always cut up more peppers to meet your potato supplies (like I did when I created this one).
The Fourth of July! Independence Day! (Treason Day if you are from the UK as one of my good who does hail from Britain proclaimed on Facebook this morning).
It is a day for celebrating, fun in the sun, fireworks and backyard BBQs! A time for sweet creamy desserts and salty sides. But as someone who is currently watching and limiting every carb he takes in, how can I partake in the fun and not be a total Debbie Downer to everyone else? Enter Carb-less Chips!!
So this morning in prep for our family BBQ, I was making Cloud Bread and decided to experiment on a smaller scale – what about chips? They turned awesome and you are beneficiary. Seriously, enjoy
- 4 Egg whites
- 1/2 Tbsp of Water
- 1/2 tsp of Chipotle Pepper
- Pre-heat over to 400 degrees.
- Combine all ingredients in a bowl and whisk well.
- Note: I use Chipotle Pepper for the spice in this because I like it spicy, feel free to play with the spices that speak to you)
- Spoon mixture into a cupcake pan (I prefer the mini-cupcake pans but whatever will do) until the bottom of each cupcake is just covered by the mixture.
- Note: You are going to be tempted to overfill, don’t!! They will come out much crispier the thinner you pour your batter.
- Bake for 13-15 minutes checking to make sure they do not burn.
- Remove and eat immediately.
- Note: You can also immediately spray with coconut oil and salt if desired.
Now you have a way to battle the bowl of chips on the picnic table that everyone else is diving into. Enjoy!!
In my house, tacos are considered a gift from God. My wife is pretty much convinced that the manna that God provided the Hebrews had to have been collected and then pan baked into nice round shapes. Seriously….tacos are a big thing in this house.
However, so is the consumption of refined carbs….or better stated, the lack there of.
So what is a family to do? We love spicy goodness wrapped in an edible delivery system (ponder on the genius of that for a few moments…..pause….pause….pause…..).
Enter: The Carrot Tortilla!!!
I know what you are thinking. I was too but trust me on this one, these are the best we have tried yet. Don’t believe me? Watch the taste off here:
So here is how you make them:
- 1 1/2 Cup Grated Carrot
- 1/2 Cup Water
- 1/2 Cup Shredded Parmesan Cheese
- 2 Eggs
- 3 Tablespoons Coconut Flower
- Salt & Pepper to Taste
- Wash, peel & grate carrots – OR – buy the shredded carrots from the grocery store and give them a rough cut like I do.
- Place the carrots in a microwave safe bowl and add water (recipe is 1/2 cup but you are really looking to get them covered in the bowl, the amount really doesn’t matter). Microwave on high for 5 minutes.
- Drain and dry the carrots. Use a dishtowel or cheese cloth to squeeze extra water out. The drier you can get these the better they will turn out.
- Place all ingredients in a bowl and mix well. Tip: just use your hands and get dirty. It is by far the best way to get the ingredients incorporated.
- Pre-heat oven to 375 degrees and line a backing sheet with parchment paper that has been sprayed with non-stick spray.
- Spread carrot mixture into approximately 6 inch round ‘tortillas’ that are approximately 1/4 inch think (Note: these don’t rise or spread at all during cooking so however you spread them is pretty much how they will come out).
- Bake for 12 minutes, flip them once and bake for another 12 minutes.
- At this point you can eat them right away, lay them over a rack to allow them cool into the shape of a hard taco or store in the fridge for up to 5 days. If you store in the fridge, I highly suggest heating them up again in a small frying pan to get them warm and a bit crunchy again.
So there you have it, our solution to not being able to eat tacos without all the refined carbs!!