Sweet Potato Leek Casserole

(makes 4 servings)

1 Tbs Olive Oil
2 Tbs Grapeseed oil
3 medium leeks
1 garlic clove, minced
3 Tbs chopped fresh rosemary
Salt and pepper, to taste
2 medium, red-skinned sweet potatoes, cut 1/8 inch thick
½ cup Panko breadcrumbs
1/3 cup vegetable broth

Preheat the oven 400 degree.  Coat a medium casserole dish with olive oil.
Heat a skillet with grapeseed oil over medium heat.  Cut the dark green tops off the leek, and discard.  Halve the leeks lengthwise.  Make sure to thoroughly wash any dirt residue off the leeks.  Chop the leeks and sauté with garlic, rosemary, salt, and pepper until soft.
Arrange one-third of the sweet potatoes across the bottom of the casserole dish.  It is fine if they overlap and do not fit perfectly in the dish.  Spread one-half of the leek mixture on top of the sweet potatoes.  Then arrange another third of the sweet potatoes across the leeks.  Repeat, ending with a layer of potatoes.  Sprinkle breadcumbs over the top.  Pour the vegetable brother over casserole.  Cover and bake 30 minutes.

(from Skinny Bitch- Ultimate Everyday Cookbook)


Vegan Flatbread

Vegan Flatbread

2 cups whole wheat flour
1 cup all purpose flour
1 Tbs Salt
2 tsp. baking powder
pinch of baking soda
3 Tbs. canola oil
1 cup cold water
extra flour for dusting
optional: chopped cilantro/garlic

Preheat pan in over at 400 degrees (I used cast iron skillet)
Put ice in water to get it really cold.
Mix together flour, salt, baking powder, an baking soda
Stir in canola oil until distributed (add garlic or cilantro if you choose)
Measure out 1 cup of water (no ice) and stir into mixture until dough becomes one ball
On clean surface spread handful of extra flour
Fold dough in half a few times, so it’s easy to work with (not sticky)
Divide dough into 8 equal balls
Add more flour to surface, take one ball and flatten with palm
Roll (with pin) dough until it is about 6-8” circle
Sit aside and repeat with each ball of dough.  You can roll each out again to get them flatter (to about 10” circles)
Place disc of dough in pan in oven; bake 3 minutes each, then remove with tongs (should have blistery bubbles)

Easy Golden Baked Fries

6-8 small Gold Potatoes (depending on your hunger level)
Olive Oil
Seasoning (I use the Trader Joe’s Every Day seasons or seasoned salt [red])

Cut the potatoes in a Fry-like pieces (try to cut consistent thickness to bake evenly)
Spread evenly in a single layer on baking sheet
Drizzle with olive oil
Sprinkle heavily with seasoning
Bake at 400 for about 10-15 minutes

Leave on baking sheet to cool for about 5 minutes, or until cave and have to sample!

The perfect seasoning

Ali’s Guacamole

In between Maggie’s run and soccer games, I was able to come home for a little break and grab a quick bite to eat.  Luckily because of the anticipation of Cinco de Mayo, I had already gone grocery shopping to purchase all the produce I needed for my Guac recipe!

In case you want to try it out, here’s the recipe I use, it’s quick and delicious:

3 avocados
1 tomato
½ onion
1 lime (for juice)
All-season (I use Publix brand)
salt (to your taste)

Mash the avocado’s in a bowl until little to no lumps (I use a mashed potato masher to speed of the process).  Dice a tomato and ½ onion and throw into the mix.  Squeeze in lime juice and add a sprinkle of All-seasoning.  Stir together and your dip is ready!