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Traditional Recipes Redone…Healthier


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Sweet Potato Pancakes with Blueberries and Vanilla Sauce

Okay…Yum?! How can that not even catch your attention, not only that but it is healthy! Say what?! That’s right it is a healthier spin on regular pancakes and syrup, but even better with flavor! Special thanks to Pritikin Longevity Center

blueberry-sweet-potato-pancakes-recipe-spaindex
Ingredients
  • 2 medium sweet potatoes
  • 3 cups skim milk
  • 1 cup egg beaters
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon ground
  • 3 tablespoons Splenda
  • Light spray Pam
  • 1 pint blueberries fresh
Directions
  1. Preheat oven to 400 °F.
  2. Wash potatoes and pat dry. Poke several times with a fork. Wrap each potato in foil. Place on middle oven rack. Place a baking sheet on rack below potatoes to catch any drippings of natural sugars.
  3. Bake until very soft to the touch, about 50 to 60 minutes. (Potatoes can be cooked days in advance.) Allow potatoes to cool. Then remove skin.
  4. In a large mixing bowl, blend potatoes with skim milk, egg beaters, and vanilla extract.
  5. In a separate large mixing bowl, combine all dry ingredients (whole wheat flour through Splenda), and mix well.
  6. Make a well in the center of the dry mixture bowl. Pour the potato mixture into the center. Using a wire whip, whisk until smooth, using a circular motion.
  7. Preheat nonstick omelet pan or griddle on medium flame. Lightly spray with Pam.
  8. Use an ice cream scoop to portion each pancake onto preheated pan or griddle. Sprinkle blueberries on top of each cake.
  9. Cook for 2 minutes. Flip. Cook another 2 minutes.
 
Notes
Pritikin serves these lovely pancakes with Warm Vanilla Sauce for those who have a few extra calories to spend.


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Vegan Thanksgiving Wrap

Looking for a vegan dish to bring to your “Friends-giving” meal? Why not suggest a vegan approach to the main course? A Thanksgiving Wrap is a fun, non-traditional way to celebrate harvest flavors! This recipe in particular stands out with chickpeas and sweet potatoes. When you prepare, be sure to finish by wrapping it all up in a few garlic flatbreads for a classy finish. Enjoy! Happy Friends-giving!

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Vegan Thanksgiving Wrap

Ingredients

SWEET POTATOES
  • 2 large sweet potatoes (~300 g | organic when possible)
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • optional: pinch cayenne pepper
CHICKPEAS
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh or dried thyme
  • Pinch ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • scant 1/2 tsp sea salt
  • optional: Healthy pinch each ground coriander + cardamom
FOR SERVING optional
  • 4 Garlic Herb Flatbreads
  • Garlic Dill Hummus Sauce
  • Toasted sunflower seeds or pumpkin seeds
  • Dried cranberries, chopped
  • Fresh arugula or parsley

The original recipe for Vegan Thanksgiving Wrap can be found on The Minimalist Baker. Visit their site for a full set of directions and more healthy recipes. Want more clean eats? Follow The Minimalist Baker on Facebook, Pinterest and Twitter.


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Sweet Potato Salad

This Recipe was created by The Heartland Spa & Fitness Resort (Illinois) a member of the Destination Spa Group.

For an interesting and healthier twist to the tried-and-true potato salad, try this version made with sweet potatoes.

Ingredients:

  • 2 pounds sweet potatoes
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • ½ cup red bell pepper
  • 4 tablespoons scallion

Directions:

  1. Peel and dice sweet potatoes. Place the sweet potatoes into a roasting pan with a light spraying of cooking spray. Roast them for 1 hour at 375 degrees or until tender.
  2. While the potatoes are cooking, make dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper.

To Serve: Serve warm, or refrigerate and bring to room temperature before serving.

Nutritional Information:

Yield: 6 servings

Per Serving (excluding unknown items): Calories: 228, Fat: 12 g (48.0% calories from fat), Protein: 2 g, Carbohydrate: 28 g, Dietary Fiber: 4 g, Cholesterol: 0 mg, Sodium: 20 mg,
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat