Roasted Beets, Sweet Potato, and Apples – Yum!

So I’ve been needing a new healthy snack in my life and this is what I came up with spur of the moment tonight. I’m going to experiment with variations on the seasonings, but this first batch turned out so nicely that I thought I would share.

This makes about 3-4 servings but could easily be doubled or tripled. And this would make a great side dish too. The colors are perfect for fall.

Roasted Beets, Sweet Potatoes, and Apples:

1 Sweet Potato, peeled and chopped

4 Small beets, peeled and chopped

2 Small apples, chopped

3 tbls Extra Virgin Olive Oil

1/2 tsp salt

2 tsp cinnamon

1/2 tsp oregano

2 tbls brown sugar

Mix it all together in a bowl until the apples and veggies are coated with the oil and seasonings. Roast on 400 degrees for 35 minutes.

Chocolate Chip Skillet Cookie

I came up with this recipe after my birthday this year, since chocolate chip cookies are the best dessert EVER! And the only thing that could make them better is cooking them in a cast iron skillet. (If you know me, then you recognize two of my favorite things here – chocolate chip cookies, and anything cast iron.)

Cast Iron Skillet Cookie:

1 stick butter and 1/4 cup tasteless oil (I use light olive oil), melted

3/4 cup sugar

1/3 cup honey

1 egg

1/2 tsp salt

1/2 tsp Vanilla

Whip the sugar, honey, and butter several minutes until light and creamy (this step is important, don’t skimp on the mixing). Then mix in the egg, salt, and vanilla.

1 3/4 cups all purpose flour

1 tsp Baking soda

1 cup chocolate chips

Stir together.

Mist your skillet(s) with cooking oil. You can either use one 10″ skillet, or three mini cast iron skillets. Fill with cookie batter. Bake at 350 for 20 minutes. Best served warm with vanilla ice cream.

Apple Cinnamon Baked French Toast

This is a mix up or recipes. It’s kind of a combination of apple cobbler, cinnamon rolls and French toast rolled all into one.

Our family has a tradition of breakfast for dinner on Sunday nights. I use this as an opportunity to experiment a little with breakfast options we’ve never tried before, or to make up and test new recipes. This was the later.

Here’s how I did it.

First mix up a basic baking powder biscuit dough with some cinnamon and sugar added.

Baking Powder Biscuit Dough:

2 cups all purpose flour (or your flour of choice)

1/2 tsp salt

1 tbls baking powder

2 tbls sugar

1 tbls cinnamon

Cut in 1/2 stick of butter with pastry blender.

Add 1 cup of milk. Stir until dough pulls away from the side of the bowl and pour out on to a floured surface. Knead just until smooth and let rest.

Apple filling:

4 Gala apples (or your favorite baking apple, or whatever is in your fridge), chopped into 1″ pieces

Melt 2 tbls butter in a large skillet. Stir in 3 tbls brown sugar, and 1/2 tsp salt, and cook over medium heat until bubbly. Stir in apples and cook about 3 minutes.

French Toast Mix:

2/3 cup milk

2 eggs

1 tsp Vanilla

Whisk together in a 2-cup measuring cup.

Put it all together:

Butter a large cast iron skillet or a big casserole dish.

Roll your biscuit dough into 2″ balls and space evenly around your skillet or casserole. Next, pour the French toast mix over the biscuit dough. Spoon your cooked apples over the top of everything. Bake for 25 minutes in a 400 degree oven.

Serve with your favorite pancake topping – maple syrup, honey, agave nectar, whipped cream…. the options are endless.

5 Grain Hot Breakfast Cereal

I’ve been trying to come up with new breakfast ideas lately. When you have to eliminate eggs, oats, nuts, and pork you really aren’t left with many options.

I raided my pantry and gathered up all my different bags of grains that I use for various things. Here’s what I came up with.

Rolled spelt, barley, millet, buckwheat, and quinoa.

I used the following proportions, but you could adjust the measurements or types of grains to suit your preferences.

5 Grain Breakfast Cereal:

1 cup quinoa

3/4 cup spelt flakes

3/4 cup barley flakes

1/2 cup mullet

1/4 creamy buckwheat cereal

Mix the grains together and store in a quart size jar.

To cook, use 1 1/2 cups of water for every 1/2 cup of cereal mix. Serving size is 1/2 cup of cereal mix per person. Simmer in water until the millet is cooked. Serve with butter or cream, and brown sugar.

A Week of Waffles

A Week of Waffles

We eat waffles for breakfast every morning. Why you ask? Because when members of your family are allergic to oats, eggs, and pork you’re pretty limited on your breakfast food. This is something that I can make that everyone can eat. So, I make a HUGE batch every Saturday to last us the week. If you want a week’s worth of waffles, try this recipe.

Waffles:

4 eggs (I use 8 egg yolks as we can’t use the whites)

1 cup mild tasting oil (I use light olive oil)

1 tsp. Vanilla

1 tsp. Salt

Stir.

4 cups buttermilk (I sour milk with vinegar)

Add to egg mixture and stir.

5 – 5 1/2 cups flour (I usually use 2 cups all purpose, 2 cup whole grain spelt or whole wheat, and 1 cup millet)

1 tbls. Cinnamon

1 tsp. Baking soda

Stir. If you used whole grain flour, let it sit a few minutes so that the flour can absorb all the liquid. If your batter is still too runny add a half cup of all purpose flour.

Cook in my favorite Cast Iron Waffle makers. 🙂

Store in the fridge for up to one week, or freeze.

Enjoy your pre-made breakfast.

Click this link for some tips on using these cast iron waffle makers to their full advantage.

Easy Roasted Chicken and Veggies


I made this colorful concoction for our Easter dinner this year. It was delicious and so easy to prep ahead when you have guests.

I started the night before by washing and chopping all my veggies, and setting some minced garlic to marinate overnight in olive oil. 

In the morning I tossed about 8-10 red potatoes and a handful of carrots in a big bowl with my garlic and olive oil mixture from the night before. Then I sprinkled them with salt and pepper and put them on my baking stone. I coated the chicken thighs (boneless, skinless, about 2.5 pounds) in the same oil and garlic mixture and placed them around and on top of the potatoes and carrots. Then I threw in some chopped onion pieces and celery stalks for flavor and good measure. 


Next, I coated all my veggies. I had pre-chopped red onions, yellow squash, red peppers, broccoli and asaparagus. For this tray I chose veggies that were colorful for spring and ones that would roast quickly. (The potatoes and carrots went on the tray with the chicken because they would need a longer cooking time.) I coated them in an olive oil, garlic mix with rosemary and oregano added, and sprinkles of salt and pepper. These all got spread on a second tray.

Before roasting


I baked the chicken first. 45 minutes at 400 degrees. When it was done, I took it out to sit and put the second tray with the veggies in the hot oven (still at 400 degrees) for 20 minutes. Everything was perfectly roasted. It was an easy, delicious and flavorful meal.

Roasted to perfection. 400 for 20 minutes.


We had carrot cake for dessert, but that will have to be another recipe. 🙂

Black Bean, Sweet Potato, Turkey Chili


I’ve always used my Mom’s chili recipe. It’s Tex-Mex all the way. My allergy kid is off tomatoes right now however, so that recipe is out. Recently, I’ve been experimenting with alternatives and honestly, we haven’t like any of them….until this one.
It’s a keeper. A Facebook friend posted this recipe for a black bean, sweet potato vegetarian chili. It sounded appealing because it used many of the same spices that I typically use in chili, so I tweaked it a bit and made it my own. 

The first change was to add meat. Sorry to my vegetarian friends. I added ground turkey, omitted the tomatoes and changed a few other ingredients based on what I had on hand and what sounded good.

Black Bean, Sweet Potato, Turkey Chili:

1.5 lbs ground turkey

1 yellow onion, diced

6 cloves of garlic, pressed or minced 

1 tbl chili powder

3 tbls cumin

1 Jalepeno, seeded and diced

Salt and pepper

Brown the turkey meat adding the chopped items and then the spices.

Next add…

1 can each black and pinto beans (or 8 oz. dried and soaked beans)

2 large sweet potatoes, peeled and chopped

1 cup chopped red pepper

2 cups chopped red Swiss chard

3 cups vegetable broth

If needed, add enough water to cover all the ingredients. Simmer until heated through or until the beans are tender if using dried.

This would also make a great crock pot meal if you cooked the meat ahead and tossed all the rest in the crock pot the day of.

I like this recipe because it tastes similar to my standard chili and has a good enough base with the sauce, peppers and sweet potatoes that none of us missed the tomatoes. Eat well everyone!