An Autumn Breakfast: Sweet Potato Pancakes

I have heard the saying “when the world gives you lemons, make lemonade”…well not exactly the case, but when the world gives you snow in October and you have no place to go, make a hearty, autumn breakfast…and that is what I did.  I haven’t shared any recipes lately so I thought I would share these recipes with you.

I bought a small container of prepared orange, basil sweet potatoes from Whole Foods and thought instead of eating them as a meal I would make pancakes…hmmm…sweet potato pancakes need roasted apples…and ta da…an autumn breakfast.

Roasted Apples:

  • 1 Stayman Winesap (or Honey Crisp) Apple
  • Brown Sugar 1-2 TBS
  • Butter 1 TBS
  • Cinnamon – dash
  • Nutmeg (if preferred)
  • Cut apple and toss in with other ingredients.  Place on baking pan and roast until apples are soft and syrup begins to thicken.

Sweet Potato Pancakes

  • Flour 1/2 C
  • Baking Powder 3 1/2 tsp
  • Salt 1 tsp
  • Cinnamon 1/2 tsp (Can substitute or combine with nutmeg)
  • Mashed/Cooked Sweet Potatoes 1 1/4 C (Whole Foods Prepared Mashed Sweet Potatoes work well)
  • Eggs 2 (Beaten)
  • Almond Milk 1 1/2 C (Any milk appropriate)
  • Walnut Oil 1/4 C (Can use melted butter)
  • Mini Chocolate Chips (optional)
  • Mix all ingredients and brown on hot griddle

I enjoyed with a hot cup of Pu-Erh Ginger tea from Rishi for a wonderful nourishing autumn breakfast.  Just thought I would share…


Gravel: A Healthy Snack

I haven’t shared a recipe with you lately, so I thought I would today.  I was at a festival in New Hampshire recently and tasted someone’s “snack creation” and I thought I would replicate and improvise…highly nutritious, full of antioxidants and fiber…hope you try it and enjoy:


My Version of Gravel
  • Raw Hemp – approx 1/3 cup
  • Flaxseed (I used Golden) – approx 1/2 cup
  • Raw almond slices – approx 1/2 cup
  • Dried Cranberries – approx 1 cup
  • Broken Pretzels – approx 2-3 cup
  • Dark Chocolate – approx 5-6 oz (A good chunk)
  • Mix all of the ingredients in a bowl
  • Melt the chocolate and pour over the mixture, mixing as you are pouring until all dry mixture is coated.
  • Pour out into a pan to dry
  • Store clusters in a cool, dry place

Ginger Mango Yogurt Pie

Tried a great recipe this weekend found in Whole Living Magazine  (March 2011, pg 54)…I would highly recommend it…of course I made a few modifications, but it was great…and actually healthy as well…can’t wait for you to try it…

1.5 cups granola (I used Udi’s organic gluten free)

2 Tbs sugar (recipe calls for 3 Tbs)

4 Tbs unsalted butter, melted

8 oz. Neufchatel cheese, room temperature

1 cup Greek yogurt (2%) (recipe calls for 3/4 cup)

2 Tbs honey (plus more for drizzling)

2 tsp grated fresh ginger (recipe calls for 1 tsp)

1 mango, sliced

(Melted dark chocolate…I had some left over from making chocolate covered strawberries…so I drizzled on the pie shell after it came out of the oven before I put the cheese mixture in it…always a little something extra, you know.)

Pulse granola, and sugar in food processor, mix in melted butter, press in 9 inch pie pan and bake approx 10 minutes at 375 degrees until brown…remove from oven (put a plate over it and sit it out in the snow – that is what I did), put on a rack to cool.

Beat cheese in mixer until smooth, add yogurt, honey, and grated ginger…

Put cheese mixture into pie shell and refrigerate 6 hours or more…

Slice mangos and abstractly or uniformly place on top of pie to serve…

Can’t wait for the next occasion to serve it…

Thought I would humor you with my squirrel pictures…

This picture shows one of my buddies saying “more”, but I take it as “more, thank you”…

This picture shows him saying, “please”, but he just sat back down when I snapped the picture…

Lastly, this picture shows him doing a different sign, you figure that one out…

Cornbread Croutons

Homemade cornbread in a cast iron skillet
Cornbread - Makes Great Croutons

I had the opportunity to share meals with friends on a few occasions this weekend at their holiday dinners…great time visiting with friends, wonderful food, and many laughs.  It truly is a gift to have great friends.

I brought romaine leaf caesar salad with feta, caesar dressing and cornbread croutons…rather a simple salad (some would probably not call it a salad), but I think it is pretty to have the long romaine leaves…and I made cornbread croutons.  I thought I would share the “recipe” with you.

Cornbread Croutons

Cornbread cut into bite size squares (You can either make the cornbread or purchase premade cornbread)

Olive Oil


Onion Salt – Approx 1 tsp. or to taste

Hungarian Smoked Paprika (Hot) – Approx 1 tsp. or to taste

Mix equal parts of melted butter and olive oil, approximately 1 tsp of onion salt and 1 tsp of smoked paprika in a bowl
Put cornbread into baking pan (I baked in my toaster oven)
Pour liquid combination evenly over cornbread and toss
Bake at 350 for approximately 10 minutes – tossing every few minutes
Remove from heat when they are turning brown because they will continue to bake and become crisp

I hope you enjoy…obviously, you could add any spices you want…I am a fan of hot, smoked paprika…the spice compliments the sweetness of the cornbread, and it has a great color.

Not too much deep, integrative thought today…just a fun interject.

Tempura Okra

Bucket of raw Abelmoschus esculentus (okra) pods
Image via Wikipedia

Someone asked when the next recipe was coming out…so here goes…

Toaster Oven Roasted Tempura Okra (how is that for a confusing picture)

I didn’t want the fat of frying…even though they say when frying is done correctly, the concern over too much fat is less (some even say a myth)…so I experimented and it didn’t taste too badly.


  • 1 lb of fresh okra (cut in chunks)
  • Hol Grain Tempura Batter Mix (Wheat/Gluten Free)
  • 1 Egg
  • Water (as per tempura mix)
  • 2 TBS Toasted Sesame Seeds
  • Cayenne Pepper – to taste
  • Salt
  • Sunflower Oil


  • Mix the batter according to directions
  • Add sesame seeds and cayenne pepper to batter
  • Cut Okra into chunks
  • Mix Okra into batter
  • In toaster oven pan (I put foil on pan)
  • Spread 1 TBS of sunflower oil
  • Pour in battered okra
  • Brush the top with sunflower oil
  • Bake at 375 degrees
  • Stir every few minutes
  • Brush oil on surface a few times after stirring
  • Put heat up to 425 for a minute or two at the end to brown
  • Pour onto paper towel
  • Salt to taste

They ended up being crisp and flavorful…I dipped them in sweet chili sauce…not bad for pseudo frying.  If you are daring, give it a try, you may enjoy…sorry no picture (didn’t think about it before I ate them).

P.S.  Are any of you taking the Writing Through the Senses Challenge?  Would love to hear about it.

A Brussel Sprouts Deal

Clockwise: Brussel Sprouts and Lemon Couscous; Roasted Brussel Sprouts and Walnuts in Hot Smoked Paprika; Shredded Brussel Sprouts, Pecans, and Cheddar Cheese Salad


Last week I got a great deal at Trader Joe’s…a stalk of Brussel sprouts for $3.49. Can’t beat that…but you do have to be creative. I had over 50 Brussel sprouts on that one stalk. So a friend and I became creative. I posted a picture of our creations on Facebook and received several requests for the recipes. So here goes:

Brussel Sprouts and Lemon Couscous

Brussel Sprouts (Approx 15)
1 box couscous (Israeli suggested)
1 Lemon
2 TBS EVOO (olive oil)

Prepare couscous as suggested on box
When finished rinse in cold water
Peel leaves of Brussel sprouts (I peeled as far as I could and used the smaller heads for roasting)
Saute Brussel sprout leaves until bright green and many browned
Zest Lemon (approx 2 TBS)
Juice Lemon
Combine: Olive Oil, Lemon Zest, Lemon Juice, Salt and Pepper
Add in sautéed Brussel Sprouts and Couscous
Add Salt and Pepper additionally to taste.

Variations: add Red Pepper Flakes, any additional vegetables, or pecans/walnuts

Roasted Smoked Paprika Brussel Sprouts

Brussel Sprouts
EVOO or Walnut Oil
Smoked Spanish Paprika (I use “hot”)
Salt and Pepper to taste

Put All Ingredients in zippable bag and combine
Roast at 400 degrees (works well in a toaster oven)
Continue to toss so that all sides become roasted

Can be served hot or cold
I like to add a TBS of sweet rice vinegar if I am serving it cold as a salad – add when cold

Shredded Brussel Sprouts and Pecan Salad

Brussel Sprouts (Approx 15)
Pecans (1/2 cup or more)
Sharp Cheddar Cheese (Approx 3/4 cup loose)
Lime Juice (from one Lime)
EVOO – (2 TBS to 1/4 cup)
Salt and Pepper to taste

Shred Brussel Sprouts (mandoline slicer works well)
Roast pecans in a little EVOO, salt, and pepper – continue to toss in order to not burn – let cool
Shred Sharp Cheddar Cheese
Juice Lime
Combine all ingredients and season to taste

Variations: add red pepper flakes, change out nuts, change cheese

So I hope you have as much fun with your Brussel sprouts as I did…all of the salads last a few days…the couscous recipe is best a day later.

Share your Brussel sprouts recipes with me…I will share them.