Sweet Potato Toasties, Red Wine Poached Pears, Apple Crêpe Cake...Recipe of the Week

SWEET POTATO TOASTIES

CALORIES

266

SERVES

2

COOK TIME

13

INGREDIENTS

PREPARATION

  1. Preheat oven to 450°F.
  2. Wash, and peel if desired, a sweet potato.
  3. Cut the sweet potato into thin, uniform slices (about 1/8 to 1/4-inch thick).
  4. Toss the sweet potatoes slices in olive oil and sea salt.
  5. Arrange the slices on a baking sheet and bake for about 13-15 minutes until they brown slightly.
  6. Remove potatoes from oven and let cool for 5 minutes.
  7. Top with avocado, nut butter, maple syrup and whatever nuts, seeds, or berries you choose.

NUTRITIONAL INFORMATION

Per Serving: Calories: 266 | Carbs: 31 g | Fat: 15 g | Protein: 5 g | Sodium: 315 mg | Sugar: 13 g

AUTHOR & RECIPE DETAILS


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From breakfast to dessert, creative recipes that will always leave you with room for seconds!
I’m Jackie, a stay at home mommy of one amazing little girl.  My daughter, Zoey, is two years old, a huge Disney aficionado and Minnie Mouse super fan.  She’s also the most amazing little helper in the kitchen that a mommy could ask for, and so she is… my Minnie Chef.  Zoey has inspired me to foster a healthy lifestyle for our family and our journey begins together in the kitchen.  We are a Miami based mommy and daughter cooking duo who love to create, photograph and eat mostly healthy, plant based recipes.  Because our journey so far has had such a positive impact on our family, I have decided to share my story with others.  You can find all of our favorite recipes and stories about our cooking adventures on our blog, The Minnie Chef.  I’m just a mom trying to make a difference by helping families like mine who want a healthy lifestyle and to get their children off to a healthy start in life, leading by example and through a hands on approach.

RED WINE POACHED PEARS [VEGAN, GRAIN-FREE]

CALORIES

279

SERVES

4-6

INGREDIENTS

  • 4-6 ripe but firm pears
  • 1 bottle of dark fruity red wine
  • 1 cup of water
  • 1/2 of one lemon
  • 1/2 cup granulated sugar cane
  • 1 cinnamon stick
  • 1 star anise
  • 3 cloves
  • Ground pepper, to taste

PREPARATION

  1. Peel the pears and slice off the bottoms so that they can stand up. Leave the stems on to look pretty.
  2. Put all ingredients (except the pears) into a deep and narrow pot that will fit the pears lying sideways.
  3. Squeeze the lemon juice into the mixture and put the rest of the lemon in.
  4. Bring the wine and spice mixture to the boil and simmer for 5 minutes covered.
  5. Add the pears, placing them sideways, so that they are submerged into the wine mixture.
  6. With lid on, simmer for 15 to 20 minutes.  From time to time, gently turn the pears closer to the surface.
  7. When done, the pears should be tender when pierced with a fork. Do not overcook them or else they will be too soft and mushy.
  8. When done, take the pot off the heat. Remove the lid and let the pears cool in the wine mixture. When cool, cover and put the pears and wine in the refrigerator to marinate for 2-3 days. They will turn dark red. Serve.

NUTRITIONAL INFORMATION

Per Serving: Calories: 279 | Carbs: 50 g | Fat: 0 g | Protein: 1 g | Sodium: 7 mg | Sugar: 38 g

AUTHOR & RECIPE DETAILS


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Eating right is fundamental to maintaining good health and preventing disease. It is also important for the environment. Julie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in a variety of health care settings, from intensive care to medical-surgical to community and public health. She has taught in nursing faculties in Toronto, Canada and in Geneva, Switzerland, and has done consulting work with the International Council of Nurses (ICN). Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts.

APPLE CRÊPE CAKE [VEGAN]

THIS RECIPE IS :

CALORIES

370

SERVES

8

INGREDIENTS

  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil
  • 4 cups soy milk
  • 2 teaspoons vanilla extract
  • Coconut pan spray
  • 1 recipe apple filling blended

PREPARATION

  1. Combine all the ingredients (minus the apple filling and coconut pan spray) together in a high speed blender or food processor and process smooth on medium speed for 1 minute.
  2. Transfer to a clean container and refrigerate for at least 1 hour our overnight.
  3. Meanwhile prepare your apple filling.
  4. Stir the crêpe batter well before frying
  5. Get your 9-inch, nonstick skillet hot and spray it lightly with coconut oil and heat it to medium-high.
  6. Pour approximately 1/4 to 1/2 cup of crêpe batter into the pan and then rotate the pan with your wrist so the batter covers the entire surface quickly and evenly
  7. Cook for approximately 30 seconds to 1 minute and then flip it over and cook for another 30 seconds to 1 minute or until just starting to get golden.
  8. Transfer to a sheet pan lined with parchment paper and repeat until all the batter is finished.
  9. You will layer each crepe in between parchment on the sheet pan as you go.
  10. Assemble the cake by spreading approximately 1/4 cup of filling between each crepe and continue until all the crepes are used.
  11. Sprinkle with powdered sugar and serve with ice cream or whipped cream.

NUTRITIONAL INFORMATION

Per slice: Calories: 370 | Carbs: 52 g | Fat: 13 g | Protein: 10 g | Sodium: 68 mg | Sugar: 10 g

Nutrition information does not include apple filling, suggested toppings, or excess oil from frying.

NOTES

Unfilled crêpes can be stored in the freezer layered with parchment paper between each one and wrapped well for up to 1 month.

Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crêpes.

Assembled crêpe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold.

AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be.
My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen’s Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!