Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free, milk free)

Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free)

"No vegetables for me! I just want noodles!" Who hasn't had days like this? G-man and the Cadet are really good eaters most of the time, but last night I had to pull a Jedi Kitchen Trick. Take cooked and mashed sweet potatoes, add some masa harina, a wee bit of seasoning and an egg, and you've got a gluten-free noodle that is spiked with nutrition.

The boys gobbled theirs up plain, while Stealthy Dad and I enjoyed a more grown-up version: tossed with olive oil, apples, almonds and fresh baby kale from our garden. Either way, we had a great meal.


Sweet Potato Noodles

1 cup non-GMO masa harina
1/4-1/2 tsp salt
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp cinnamon
1 cup cooked, mashed sweet potatoes, cooled to room temperature
1 egg

Sweet Potato Pancakes

Sweet Potato Pancakes

Golden and hot off the griddle, Sweet Potato Pancakes have a hint of spice and are like sneaking into the kitchen to snack on pie. While they have no sugar added, who will stop you from pouring over a little maple syrup? (Just don't tell the kids this sweet treat contains Vitamin A, whole grains and is higher in protein than the average pancake. Shhhh.)

1 cup cooked, mashed sweet potato (approximately. If your measuring cup runneth over it will be fine.)
2 duck eggs or 3 chicken eggs
1 cup milk
1 cup whole wheat flour
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt

Blend together the sweet potatoes and milk, then add the eggs and blend until liquified. Add in the rest of the ingredients and mix well.

Lightly oil a hot griddle (or pan.) For coin-sized pancakes, pour the batter by tablespoons onto the griddle. For average sized pancakes, pour about a quarter cup.

Cook the pancakes until golden on one side or bubbles appear on the surface. Flip them over, and cook until golden on the other side.

For more natural recipe ideas, check out Monday Mania, Martha Monday, Homestead Barn Hop,  Meatless Mondays, Tasty Tuesdays,  Fat Tuesdays,  Real Food Wednesdays, and Full Plate Thursdays.

www.stealthymom.com

Sweet Potato Gems (gluten free, vegan, no added sugar)

Sweet Potato Gems

This sweet potato casserole is hued in festive oranges and reds. In a break from tradition, no marshmallows distract from the delicate and sweet spiciness. So simple, yet so pretty and flavourful, Sweet Potato Gems would make a cheery addition to any meal.

3 cups grated sweet potatoes (one large)
1 cup grated beets (one large or four small. Beets vary greatly.)
1 cup water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt of your choice

Preheat the oven to 375F Grease a lidded casserole dish with coconut oil or a light spray of olive oil.

Layer the grated sweet potatoes and beets. (Do not mix them.) Start with a bottom layer, two inches thick, of sweet potatoes. Top with a thin layer of beets, then the rest of the sweet potatoes and rest of the beets.

Stir the spices and salt into the water, and pour evenly over the sweet potato and beet layers.

Bake for about an hour with the lid on. 

Looking for more natural food recipes and ideas? Check out these recipe shares: Pennywise Platter, Foodie Friday, Fight Back Friday,  Allergy Friendly Friday,  Allergy Free Wednesday,  Slightly Indulgent Tuesday,  Real Food Wednesday,  Full Plate Thursday and Empty Your Archives (veggie collection)

www.stealthymom.com