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Sweet Potato Tater Tots

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Sweet potato tater tots come to mama!!  These little gems are not only super cute, but they are so dang delicious as well.  We’ve all had the traditional frozen tater tots which are definitely tasty but not always so good for you.

Guess what?? We’ve created sweet potato tater tots that are actually good for you and they aren’t even fried!  I know….mind blown, right?!

Just a few simple steps and you can be popping these little bites of goodness in your mouth too.  Boil the sweet potatoes with the skin on for 15 minutes.  Allow the sweet potatoes to cool enough to handle and the skin will slide right off.  Use a box grater to grate the sweet potatoes and season with a little kosher salt.  Next is the fun part, use your hands to form the grated sweet potatoes into tater tots.  Roll the tater tots through panko breadcrumbs and line on a parchment lined sheet pan.  You’re almost there….spray with olive oil, pop them in the oven and watch them crisp up.  Flip the tots halfway through and spray with olive oil again to make sure that both sides get nice and crispy.

We were going to get all fancy and make some sort of yummy dipping sauce but let’s be real…the only sauce that is required is good old fashioned ketchup.  We love the TJ’s organic ketchup, so I guess that’s not technically good old fashioned ketchup, but close enough!

Dip the tots in your favorite sauce and sit back and enjoy these guilt free tater tots.  You might want to make a double batch because they will be gone before you know it!

 

Sweet Potato Tater Tots
 
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Serves: Approx 24 tater tots
Ingredients
  • 1.5 lbs medium sweet potatoes
  • ½ C panko breadcrumbs
  • kosher salt
  • olive oil spray
Instructions
  1. Boil water in a large stockpot, add sweet potatoes and boil for 15 minutes or until fork tender. Drain and allow potatoes to cool enough to handle.
  2. Preheat oven to 425 degrees. Remove outer skin from sweet potatoes. Use a box grater to grate sweet potatoes, place grated sweet potatoes in a large bowl. Season with kosher salt to taste.
  3. Line a sheet pan with parchment paper. Place panko breadcrumbs in a low bowl or plate. Form sweet potatoes into tater tot shapes, dredge through panko coating all sides and line on sheet pan.
  4. Spray tater tots with olive oil spray. Bake for 20 minutes, flip and spray again with olive oil. Bake another 20 minutes until crispy. Remove from oven and serve immediately with your favorite dipping sauce

Date Shake

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Have you ever been lucky enough to have a date shake?  If you have, then you will understand just why we love them so much…if you have not, we are so sorry to hear that and now it’s time to run to the store and buy these super simple ingredients!  You are gonna freak out!  Welcome to the most delicious sweet treat without any refined sugar.  I literally have dates on hand all the time.  They are a staple in our house and we use them in tons of recipes like these salted dark chocolate date caramel cups  (yes, they are amazing and you need to make them too).  Anywho…date shakes are a family favorite for us but we actually hadn’t made them in quite some time.  I was lucky enough to have my amazing friend send me a beautiful box of fresh dates from Rancho Meladuco Date Farm in California.  Let me just say this….OMG!!  They are literally candy!!  So sweet and just pure perfection and that was the real inspiration for the date shakes.  They deserved to be the star of the show!  With these simple ingredients though, you too can make your own date shake!

All you need is banana, cinnamon, dates (of course), some greek yogurt, pure vanilla and almond milk (or milk of your choice).  Who knows, you may even have all of these ingredients in your kitchen already!  Just blend all of the deliciousness together and you are good to go!!  You are gonna be blown away with how good this shake is!

Date Shake
 
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Serves: 1-2 (makes 2½ C)
Ingredients
  • 1 frozen banana
  • 6 medjool dates, pitted
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ½ C 0% greek yogurt
  • 1 C almond milk
  • ½ C crushed ice
*optional - ground vanilla to garnish
Instructions
  1. Blend all ingredients together except for ground vanilla. Transfer to a glass and serve with ground vanilla on top if available.

Roasted Carrot & Turmeric Hummus with Crispy Lavosh

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Unless you’ve been living under a rock,  you’ve probably heard about the many health benefits of turmeric.  It’s like the superfood of spices. So apparently, we all need more turmeric in our lives.  Courtney and I have been brainstorming some creative ways to dish up more turmeric, that’s how this roasted carrot and turmeric hummus was born. Just a forewarning that this stuff is goooood.

Only amazing things can come from roasting carrots, right? I mean a carrot is just a carrot…not too exciting in my opinion. But, when you roast a carrot it begins to ooze with a sweet caramel flavor that is to die for.

Couple the roasted carrot flavor with the deep orange and ginger flavors of turmeric and it’s a match made in heaven.  You guys, I’m telling you… this hummus is on another level good and it’s such a unique taste.  You will love it!

You can serve this roasted carrot and turmeric hummus up with your favorite veggies or chips, or you can take 5 minutes and toast up some crispy lavosh.  Just brush the lavosh with some olive oil and sprinkle with S&P, toast in the oven for about 4 minutes and break apart into pieces.

Check out another one of our favorite recipes featuring turmeric.  Roasted Cauliflower with
Turmeric, Dates & Pine Nuts.  Now you have no excuse to not get on the turmeric bandwagon with these awesome recipes!

http://www.goodthymekitchen.com/roasted-cauliflower-turmeric-dates-pine-nuts/

 

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Roasted Carrot & Turmeric Hummus with Crispy Lavosh
 
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Serves: 4
Ingredients
  • 5 medium carrots, peeled
  • 2½ Tbsp good quality olive oil, divided
  • ½ C garbanzo beans, drained and rinsed
  • 2 Tbsp tahini
  • 1 clove garlic
  • 1 tsp turmeric
  • ½ medium lemon, juiced
  • 2 pieces lavosh
  • kosher salt & cracked pepper
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drizzle 1 tsp olive oil over carrots and toss to coat. Sprinkle with kosher salt. Roast for 30 minutes, remove from oven and allow to cool.
  2. Turn oven down to 400 degrees. Brush lavosh with 1 tsp olive oil. Sprinkle with S&P. Place directly on oven rack for 4 minutes. Remove from oven and break into chip-size pieces. Set aside to serve with the hummus.
  3. Add roasted carrots to a food processor and pulse until smooth. Add garbanzo beans, tahini, garlic, turmeric, lemon juice and remaining 2 Tbsp olive oil. Pulse until completely incorporated and smooth. Season with S&P to taste.
  4. Serve alongside crisly lavish. Drizzle hummus with additional olive oil if desired.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream

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Cast iron maple sautéed apples with vanilla coconut cream.  Um, yes please!  If the title of this recipe didn’t lure you in, I’m not sure what will?!  This insanely delicious and easy dessert has got to be one of the best little sweet treats ever!!  You don’t even need very many ingredients and it’s made with apples so it’s basically a healthy dessert, right?  Ha!  Really though, you have got to try this.  Most likely you will have the ingredients on hand…I mean, it’s apples, maple syrup, coconut oil and cinnamon.  The vanilla coconut cream is the perfect topper and the fact that it’s dairy free is even better. You could however, use regular whipped cream or even some delicious vanilla bean ice cream would work too.  We just happen to love the coconut cream. Check out how easy this recipe is.

Just peel, core and slice up your apples into about 1/4 inch thick slices.  Don’t cut them too thin or they could become mushy in the cooking process.  Mushy apples are a no no.

Heat up some coconut oil in a cast iron skillet and toss in the apples.  Saute them for about 5 minutes, until they become a nice golden brown color.  Then add in the maple syrup and cinnamon and cook for an additional 5 minutes.  The delicious, aroma that will be happening in your kitchen at this time is beyond words.

This is the coconut cream that we pretty much always have in the fridge.  The instructions on how to whip this stuff up into creamy heaven is included below.  You have gotta try this if you have not before.

This recipe is requested by family and friends all the time!  Test it out for yourself and you will see why.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream
 
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Serves: 2-4
Ingredients
  • 1 Tbsp coconut oil
  • 4 tart green apples like Granny Smith
  • 2 Tbsp pure maple syrup
  • ½ tsp cinnamon
  • pinch of salt
For the Vanilla Coconut Cream:
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
Instructions
For the Coconut Cream:
  1. Chill can of coconut cream in the refrigerator at least 2 hours prior to using or overnight. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and maple syrup and continue to beat for about a minute. Set aside in the fridge.
For the Sautéed Apples:
  1. Peel and core apples. Slice into ¼ inch slices.
  2. Heat coconut oil in a cast iron skillet over medium heat. Add apples and sautee about 5 minutes until the apples begin to brown. Add maple syrup and cinnamon, cook for an additional 5 minutes until apples or softened but not mushy. Season with salt.
  3. Transfer to plates and top with vanilla coconut cream.

Cakeless Cake Pops

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We are seriously in love with these cute cakeless cake pops!  Not only are they just too cute, but they are actually made with healthy ingredients!!  So fun!  The kids and hubby all freaked out when these guys were recently recipe tested so we can assure you that these will be a big hit.  You don’t even have to tell the “people” that they are actually made with dates and almonds because they won’t know or care.  They are covered with chocolate and fun sprinkles so that’s really all the kids see anyway right?  These are so perfect for Valentine’s Day but think about the endless possibilities here…just change the cute sticks and sprinkles and they will be perfect for whatever event you are celebrating!  The other best part is that in true GTK fashion, they are easy to make.  You don’t even have to bake these pops! Winning!

Just mix up all the ingredients in a food processor and roll into balls.  Freeze them for about a half hour so they are firm.  Then you get to cover them in chocolate.  We did both dark and white chocolate because we love them both and well, they look super cute that way but you can choose one or the other if you prefer.  Have fun with this.  Let the kids help too! (or don’t if you don’t want them to know they are not really cake!) Ha.

Once you coat them with the chocolate, cover them with your favorite sprinkles.  You’ll want to do that part right away while the chocolate is still warm so you need to have all of your supplies out and ready for Go time!  We hope that you enjoy these fun treats as much as we do!

Cakeless Cake Pops
 
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Serves: 12-14 pops
Ingredients
  • 16 medjool dates, pitted
  • ½ C almonds
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • ¼ C cacao powder
  • pinch or kosher salt
  • 2 tsp coconut oil
  • ½ C dark chocolate chips
  • ½ C white chocolate chips
  • 14 cake pop sticks
  • sprinkles of your choice - can also use chopped nuts, coconut flakes, etc)
Instructions
  1. Add dates to a bowl and cover with hot water. Allow to soak for at least 10 minutes.
  2. Using a food processor pulse almonds until ground. Add vanilla, maple syrup, cacao powder, dates and salt. Pulse until completely incorporated and dates are broken down. Stop occasionally to scrape down the sides with a spatula.
  3. Roll dates into balls and line them on a parchment or wax paper lined pan. When rolling the date mixture wet hands with water, otherwise the mixture will stick to your hands.
  4. Freeze date balls for 30 minutes. Add dark chocolate chips and 1 tsp coconut oil to a small bowl. Microwave for 30 seconds to 1 minute, stopping to stir so chocolate doesnt burn. Remove half of date balls from freezer, insert cake pop sticks into each ball. Dip ball into chocolate until coated, may need to use a teaspoon to help coat the ball. Quickly add sprinkles or desired topping. Place on wax lined pan and return to freezer for 10 minutes to set. Repeat process with the other half of date balls with white chocolate/coconut oil.

Snack Quesadillas (PB, Chocolate & Banana Quesadilla and Peanut Butter, Apple, Chia & Honey Quesadilla)

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Ummmm, yea….so this happened today.  Sometimes you just have to have peanut butter, chocolate and fruit okay?  I’m not even going to apologize because something tells me that you are really going to appreciate these recipes.  We are both always looking for fun new ideas for the kids for after school or after sports snacks and well, making quesadillas is always a win! And, I will also add that these are not just for kids.  Grown ups can enjoy them just as much…and we do, thank you.  We had fun experimenting with these flavor combos.  Not rocket science here…just yummy ingredients that we had on hand.  Let’s keep it simple people.

So, we had whole wheat tortillas, bananas, peanut butter, chocolate chunks, a green apple, some chia seeds and honey.  The flavor combo of peanut butter, bananas and chocolate is clearly nothing new but when you smash it all together between two tortillas and heat it up so the chocolate gets all melty and ooey gooey…oh my goodness!  It’s to die for!  And of course the other guy is not a new flavor combo either but peanut butter, apples and honey are also pretty darn good in a quesadilla too. Of course we had to sprinkle in some healthy chia seeds for a little added crunch and protein.  Delish!

You are so going to want to whip these puppies up soon!  They make a great dessert too!

Try out our recipes or get creative with your own.  Let us know what you come up with!

Snack Quesadillas (PB, Chocolate & Banana Quesadilla and Peanut Butter, Apple, Chia & Honey Quesadilla)
 
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Serves: 4
Ingredients
  • 4 whole wheat tortillas
  • 4 Tbsp natural peanut butter
  • ½ banana, sliced
  • 1 Tbsp dark chocolate chunks/chips
  • ¼ medium green apple, sliced thin
  • 1 Tbsp pure honey
  • 1 tsp chia seeds
Instructions
  1. Line 2 tortillas on a flat surface and spread each tortilla with 2 Tbsp peanut butter
  2. Arrange sliced bananas on one tortilla and sprinkle with chocolate chunks. Arrange sliced apples on the other tortilla, drizzle with honey and sprinkle with chia seeds. Place the remaining 2 tortillas over the top of the open faced tortillas.
  3. Heat a skillet over medium high heat. Add one of the quesadillas to the skillet, cook for 2-3 minutes until golden brown, flip with a spatula and cook the other side. Remove from heat. Add the other quesadilla to the pan, cook each side for 2-3 minutes until golden brown. Remove from heat and cut each quesadilla into 4 equal segments. Serve immediately.

Roasted Red Pepper Tahini Dressing

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The flavor of this roasted red pepper tahini dressing is seriously outa this world!  We are always experimenting with different flavors for dressings and sauces and this one is a total win!  We used jared roasted red peppers because they have a perfect texture and well, they are super easy!  Talk about a total time saver.  We highly recommend them and you can usually find them in any grocery store.  So, check out how easy this dressing is to make…All you need is a food processor or a blender, tahini, roasted red peppers, garlic, lemon, olive oil, honey and sea salt.  Simply add all the ingredients to your blender or food processor and blend until mixed.  This dressing is delicious on salads, tossed with roasted veggies or as a spread on a sandwich or wrap.  Stay tuned for the next blog post to see how we used this deliciousness!!  You gotta try this one!

Click here for another favorite dressing recipe:

http://www.goodthymekitchen.com/creamy-balsamic-dressing/


Roasted Red Pepper Tahini Dressing
 
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Serves: 1 cup
Ingredients
  • ¼ C tahini
  • juice of 1 medium lemon
  • ½ C roasted red peppers
  • ¼ C good quality olive oil
  • 2 tsp honey
  • kosher salt to taste
Instructions
  1. Using a food processor or high speed blender add all ingredients except for salt. Process on high until smooth. Season with kosher salt to taste. Store in an airtight container in the fridge for 7-10 days.

Blueberry Muffins

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Can you think of anything more delicious than a sweet blueberry muffin? Well, maybe, but not right now because the smell that’s coming from my oven is seriously so good.  I’ve got a batch of these yummy sweet muffins going and I can’t wait to eat one!  The kids are going to be so excited after school today! The best part is that this recipe is really easy to make.  You can use fresh blueberries or frozen ones if you don’t have any fresh one’s on hand.

Start by preheating you oven to 350.  You will need 2 bowls so you can mix all the dry ingredients on one and the wet in the other. In one bowl, mix the flour, sugar, baking powder, baking soda and salt.  Then, in the other bowl, combine the melted butter, egg and egg yolk and the buttermilk. Add the wet ingredients into the dry and stir until combined.  Then gently fold in the blueberries.

Line a muffin tin with cupcake liners and fill them up to the top.  Sprinkle the tops with the raw sugar.  This sugar works better for baking because it stays in it’s pretty crunchy form and doesn’t melt.  The crunchy sugary tops are the best part of a muffin right?  Who doesn’t love a muffin top??  ha

Anyway, pop these guys into the oven and bake for about 25 minutes or until cooked through.  Like I said, the house will smell amazing and everyone is going to be so happy!!  Store in an airtight container to enjoy during the week…they are great to pack in the kids lunches too!  Hope you enjoy!!

Check out some of our other favorite muffin recipes:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

Carrot Apple Zucchini Muffins


Blueberry Muffins
 
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Serves: 18
Ingredients
  • 2½ C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 5 Tbsp unsalted butter, melted and cooled
  • 1 egg + 1 egg yolk, beaten
  • 1½ C buttermilk
  • 2 C blueberries - fresh or frozen
  • 3 Tbsp turbinado sugar (sugar in the raw)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add all of the dry ingredients except for the turbinado sugar. Mix thoroughly.
  3. In a separate bowl add wet ingredients and mix thoroughly.
  4. Slowly pour wet ingredients into dry ingredients, gently mix until blended with a fork. Add blueberries and carefully fold in with a spatula.
  5. Line muffin tins with cupcake liners. Fill each liner until almost full with batter. Sprinkle turbinado sugar on top of each muffin.
  6. Bake for 25 minutes until golden brown.

Baked Parmesan Zucchini Chips

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We seriously Love these baked parmesan zucchini chips!! It’s confession time…but we are really excited because these little gems are the healthier version of the deep fried one’s you get at a restaurant…you know that one’s we are talking about?  They come out piping hot and dripping with oil and you dip them in ranch dressing.  Yep, you know exactly what we are talking about.  Well, these guys are going to give you lots of flavor but without all the guilt.  There is no deep frying happening here. Easy peasy to make and oh so delicious!

Just simple start by slicing up some vibrant green zucchinis nice and thin, like 1/8 inch.  Cut off the ends and slice away.  Then toss the slices into a bowl with the olive oil, breadcrumbs, parmesan and salt and pepper and make sure they are all coated evenly.

Lay the zucchini rounds onto a parchment lined baking sheet and bake for 20-30 minutes until nice and golden brown.  Remove from oven and allow to cool.  Transfer to a bowl and serve warm.  Your guests are gonna love these!  We promise.

Baked Parmesan Zucchini Chips
 
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Serves: 1 C
Ingredients
  • 2 zucchinis, ends removed, cut into ⅛ inch rounds
  • 1 Tbsp good quality olive oil
  • ¼ C panko breadcrumbs
  • ¼ C grated parmesan cheese
  • ½ tsp garlic salt
  • ½ tsp cracked pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Add all ingredients to a medium bowl, toss to coat.
  3. Line a large rimmed sheet pan with parchment paper. Spread zucchini rounds evenly out on the pan. Press remaining panko/parmesan from bowl onto the tops of the zucchini rounds. Bake for 25-30 minutes until golden brown. Remove from oven, transfer to a bowl and serve.

Roasted Beet Hummus

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We know what you are thinking.  Wow, that’s reeeeeally Pink!  Right?  Well, yes it is…and we love it!  This roasted beet hummus is very pink and very very delicious!  We both happen to absolutely love beets so we might be a little biased but all we ask is that you don’t knock it until you try it, ok?  If you happen to be a beet fan, this recipe is gonna knock your socks off!  This roasted beet hummus has a deliciously light, lemony, garlicky flavor and it is so good.  Bring this hummus to your next event with friends and just watch their faces light up.

In true GTK fashion, we have kept this recipe simple and healthy.  There are very few ingredients and it’s a piece of cake to make. You need to start by roasting the beet in the oven.  This part takes about 45 minutes so, while this is happening, you can be getting lots of other stuff done around the house.  No excuses…for me it’s laundry.  That is one job that just never seems to end!  I mean, do the people really need to wear so many clothes?  Sorry, I digress.  Back to the roasted beet hummus.

Once the beet is cooked and has cooled, simply peel the skin off and toss it into the food processor along with the garbanzo beans, lemon zest and juice, tahini and garlic and let her rip!  Pulse it until it’s nice and smooth.  Add salt as needed and either serve it up immediately, or pop it into an airtight container and store in the fridge for up to a week.  You have to trust us on this one…we know you are going to love it!


Roasted Beet Hummus
 
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Serves: 1½ C
Ingredients
  • 1 medium red beet
  • 1 15oz can garbanzo beans, drained
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 3 Tbsp tahini
  • 1 clove garlic
  • kosher salt to taste
Instructions
  1. Preheat oven to 450 degrees. Cut greens off of the beet. Wrap the beet tightly in foil and place on a roasting pan. Roast for 45 minutes. Remove from oven, allow to cool before removing from foil. Remove skin from the beet, it will slide right off using your fingers.
  2. Using a food processor add the roasted beet, garbanzo beans, lemon zest and juice, tahini and garlic. Puree until smooth. Add kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to 1 week.