For our next adventure in vegetable noodle-making (remember Zoodles from a couple weeks ago?) we decided to try out a sweet potato because sweet potatoes are so healthy, packed full of vitamins and very tasty. They worked great with our Spiral Vegetable Slicer. Should we call the end result Poodles?!
We used our veggie slicer “machine” the same way we did to make zoodles. For 2 adults and a toddler – 2 regular-sized sweet potatoes was the perfect amount for dinner.
We used this recipe for for our sauce where you start by roasting artichoke hearts and boneless chicken breasts.
Add the sweet potato noodles to your seasoned diced tomato mixture so they can be cooked.
Add your roasted artichoke hearts and chicken. This meal was so delicious and just like zoodles very satisfying with that quality of pasta without the calories and carbs. Enjoy!
I feel like I have only been sharing serious desserts with you guys lately – aka, not healthy but totally yum. So, I thought it was time I share something a little better for your waistline today! I saw this recipe last week on Pinterest, immediately pinned it and decided I would actually make them (as opposed to everything else I pin). I made these late last week, and let me tell you, if you have the right expectations, these are delish! A traditional, chewy yummy cookie these are not. But if you’re watching what you eat but still want something sweet in your day, this is the cookie for you because there is no oil, no flour, no eggs, and no added sugar in these! Plus, as with everything I make, the recipe is pretty easy.
First, mash 2 bananas.
Then add the peanut butter, applesauce, spices, and vanilla – stir.
Add the oats, chocolate chips, and nuts – I used white chocolate chips and macadamia nuts.
Scoop 2-inch balls of dough onto your cookie sheet lined with parchment paper or a silpat.
Bake for 20 minutes at 350. Enjoy – these taste best while still a little warm!