Brinner!! Or breakfast for dinner

Originally tonight I was going to make chicken zucchini fettuccine (that will come sometime next week) but after I got home from work, poor Jaedyn wasn't feeling all that great (getting her secind tooth in today = runny/stuffy nose) so it postponed my Costco trip until after her afternoon feeding & nap. Anyway needless to say, I didn't get home until 4:30 and had no time to make that.... So I decided to go with something quick & easy - sweet potato waffles! Just the other day we both mentioned that we were craving these and so it seemed to be the perfect thing to make. We both loved them the first time & they were just as good the second go around. 😀 . 

These are easy to make if you have a food processor as it takes only seconds to shred your sweet potatoes. Be patient with your waffle maker. You want to set it on a lower setting as it takes longer to cook because its not your typical waffle batter. We topped with a little applesauce & maple syrup and had a side of 2 eggs & 2 bacon, along with a coffee frap. Enjoy! Happy Friday! 

SWEET POTATO WAFFLES

Ingredients:

• 1 1/2 lbs peeled sweet potatoes, grated (about 2 large sweet potatoes)
• 3 whole, large eggs
• 2 tablespoons coconut oil, melted or in liquid state (melted, organic butter or ghee will work too)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Unsweetened apple sauce for topping

Directions:

1. Mix all ingredients together in a mixing bowl. Be sure to mix well so everything is well combined or it won’t cook properly on the waffle maker.
2. Cook in batches on your waffle maker the same as you would with regular waffle. But keep the waffles on the thinner side or they don’t cook well.
3. Remove from waffle maker, top with unsweetened apple sauce and serve.

This recipe comes from: 

http://www.thegraciouspantry.com/clean-eating-sweet-potato-waffles/

Not a pretty picture, i know, but you get the idea. I totally spaced taking a picture  (this is a new thing for me) and luckily remembered on the last waffle. There wasnt enough batter to make a pretty one. Sorry :) 

Jaedyn enjoying her sweet potatoes. 

Sautéed veggie medley

This has become my latest obsession. Ill make this to eat as a side dish, top on salads, or even to eat as a snack. Today was a busy day between making more baby food, Jaedyns swim lessons, meeting my mom to pick up something, laundry, etc. Dave was meeting my brother after to work to go swim, so I was left to have dinner by myself. I decided to make my veggie medley & then put it in top of a salad since I need to finish up some spinach left in the fridge. I also needed to cook up some bacon in the fridge before it went bad, so I opted for an egg white, bacon, veg medley salad. Topped with salsa, avocado, and a little creamy cilantro dressing. 

VEGGIE MEDLEY MIX

1 squash sliced

1 zucchini sliced

1 red pepper sliced

1 onion sliced into rings

4 oz sliced mushrooms

3 cloves garlic sliced

Approx 1T apple cider vinegar 

1 tsp Italian seasoning

Salt & pepper to taste

Place a large skillet on the stove with about 1 tbsp coconut oil on medium-high. Once the oil is melted & pan is hot, add onions. Stir around for a minute or two or until they start to become translucent. Then add garlic stir one more minute. Add the rest of the veggies, seasoning, and apple cider vinegar. Cover & let the veggies steam for about 5 minutes. Remove the lid. You should now have double the liquid you started with. (If you don't want juices don't put the lid on. It will just take a little longer to cook the veggies) let cook until veggies are tender/done to your liking. Season with salt & pepper and enjoy! 😀

Veggie medley - I hate taking pictures of my food but I guess with this being a food blog, you need some type of picture. 

 

My yummy dinner! Nomnom. 

Pork Avocado Cream Enchiladas

i know i made these last night, but I decided that they were sooo good that they should be my very first good post on the blog! :) instead of 1.5lbs pork, I did 2.5 so I could have extra meat for the week to put on top of my salads. These are super tasty so I hope you aren't afraid by the making of your own tortillas to not try this. It's really not too hard. It's  just like making a crepe or an omelet. Loosen all sides, then get underneath it and flip. :) hope you enjoy!

Cook time:  20 mins

Total time:  8 hours 20 mins

Serves: 3

 

Ingredients

For the tortillas

• 6 egg whites
• 3 tablespoons coconut flour
• 6 tablespoons canned coconut milk
• ¼ teaspoon baking soda

For the filling

• 1.5lbs pork rump roast
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• salt and pepper, to taste
• 1.5 cup vegetable broth

For the avocado cream sauce

• 2 avocados, pitted and insides removed (don’t put the skin in the food processor. duh)
• ¼ cup vegetable broth
• ¼ cup fresh cilantro, stems removed
• 3 tablespoons canned coconut milk
• ¼ teaspoon cumin
• salt and pepper, to taste
• juice of 1 lemon
• juice of 1 lime

Instructions

1. Ok so you got to start a day ahead of time with this meal. Slow cook that pork butt. Place onions in your crockpot, then rump roast on top, and then all the rest of the ingredients for the filling in your crockpot. Turn crockpot on low and cook for 6-8 hours.
2. Once your pork is doing cooking, use two fork to shred it to pieces. Mmmmmm shredded meat.
3. Now time to make your tortillas. Whisk all your tortilla ingredients together until all the lumps are gone.
4. Place a large skillet over medium heat and grease with a bit of oil. Pour a 4 inch in diameter circle in the center of your pan and tilt the pan around to spread the batter into a large circle.
5. Let the tortilla cook for a minute or so, until the tortilla bubbles and the edges begin to turn up. BEING VERY CAREFUL, circle your spatula under the tortilla pulling up all the edges before you flip it.
6. Cook on other side for another minute.
7. Place on plate to let cool. Repeat with leftover batter. You should get 5-6 tortillas from your batter.
8. While your tortillas are cooling, place all the ingredients for your avocado cream sauce into a food processor and puree until completely smooth. This may take a couple minutes.
9. Now turn on your broiler to high.
10. Grab an 8×8 glass baking dish, lay out a tortilla, place a little bit of your shredded pork along with a little avocado cream sauce (be sure to save some to put on top of the tortillas later) then curl the sides of the tortilla around to make a mini burrito. Repeat with all of your tortillas so they are lined up side by side in your glass baking dish.
11. Put your baking dish under your broiler and cook for about 6-8 minutes or until your tortillas become crispy.
12. Then remove baking dish from the oven and turn broiler to low. Cover the enchiladas with the rest of your avocado cream sauce then place back in the oven for 5-7 minutes.
13. Top with cilantro.
14. Serve those little enchiladas on up!

This recipe comes from: http://paleomg.com/pork-avocado-cream-enchiladas/