Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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Posts tagged "sweet potato"

sweet potato bird’s nest // click here for recipe

sweet potato hash brown & topped with an egg on a bed of baby spinach and cherry tomatoes  

Saturday morning: I woke up at 8:30 just enough to reach my arm over to my nightstand to turn on some music, and it happened to be a great song, so I got out of bed, made myself a latte and started cleaning my room. Once I get the ball rolling, I have a hard time not being productive for the rest of the day. So then I cleaned my kitchen and living room and deemed it clean enough that I can photograph in my apartment today.

I wanted to make something I actually would actually want to eat for Saturday brunch (that should be an obvious criterion but you’d be surprised). My options were limited but to my own surprise I made something that I’m newly obsessed with. 

Ingredients: 
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 sweet potato, grated
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1 egg
1 tsp grated parmesan
1/2 cup baby spinach
1/4 cup cherry tomatoes, halved
salt & pepper 

Directions:

In a small pan, heat olive oil on medium high heat. Grate sweet potato (I used a cheese grater; I’m sure a food processor would also work). Add red onion and garlic to the pan and cook until they just start to brown (just a couple minutes). Add sweet potato to the pan, stirring regularly to brown the sweet potato a little bit. After a few minutes, add the bell pepper and mix into sweet potato. Add salt and pepper to taste.
Once sweet potatoes are lightly browned, create a nest in the pan by pushing all the sweet potato together and making an indentation in the middle. Reduce heat to medium low and crack an egg in the middle. Cover with a lid until egg is solidified. Top with parmesan cheese while hot. 
Serve on a bed of baby spinach and cherry tomatoes. 

Chop sweet potato into half-inch squares, cook with 1/2 tbsp olive oil over medium-high heat until slightly browned, turn down heat to medium-low, add chopped mushroom, onion, and fresh rosemary. Toss together and  cook covered an additional 10-15 minutes, or until potatoes are tender, stirring occasionally. Add a small amount of water and cover to steam potatoes if they do not get tender. 

In a bowl, whisk 2 or 3 eggs with 1 tsp of fresh chives. Cook eggs slowly over low heat. Once eggs are nearly cooked, sprinkle with shredded monterey jack and parmesan cheese. Continue to cook until eggs are no longer runny.

Best served with ketchup and a steamy vanilla latte.

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This was the first (maybe second?) Pinterest recipe that I’ve tried, and I’ll give it an A-

It’s decently easy to make, tastes good, and comes through in the health department. But was it astoundingly, life-changingly wonderful? Nah. 

It’s a delicious vegetarian substitute for a chicken sandwich - not quite a ‘burger’ in the sense that it could be an adequate substitute for a meat burger. 

The recipe can be found at LunchBoxBunch. I halved it and and managed to make enough for 5-6 patties. I also recommend baking them to avoid cooking with oil (it’s a slight phobia I have right now - oil is fine, I just try to avoid it whenever I can). 

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, cinnamon, & garlic powder)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

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have I mentioned how much I love sweet potatoes?

have I mentioned how much I love sweet potatoes?

sweet potatoes seem so large! isn’t my stomach supposed to be the size of my fist??

hmmmmm

makin’ some sweet potato fries

i believe the term my friend used while taking this picture was “official-looking”

glad i look official as i place raw sweet potatoes on a baking sheet :)

but these were the best batch so far without a doubt. honestly, i don’t think i can even call what i’ve been making “sweet potato fries” after tasting what i made last night 

i prepared these ahead of time so that all i had to do was cook them once we got to our friend’s apartment to watch the superbowl

i made these a little differently:

1. preheat oven to 450

2. once the sweet potato is chopped, put it in a large ziploc bag with a little bit of cinnamon and a little bit more garlic powder and a dash of salt [enough to lightly cover all the fries - you don’t need much at all]. shake up the fries so they’re coated

3. in a large bowl soak the fries in warm water for ten minutes - [genius!! i read to do this online, it gets off some of the starch]

4. lay sweet potatoes on paper towels and pat dry

5. in the same bag, add two egg whites and the sweet potatoes (about the equivalent of 1 sweet potato)

6. lay sweet potatoes on a single layer on cookie sheet lined with tin foil and sprayed with pam

7. cook for 15 minutes, flip them, and bake for another 10-20 minutes, depending on how thick they were cut

my friend (one of the three, I’ll leave it up to your imagination) is the pickiest eater - doesn’t eat vegetables, doesn’t like sweet potato fries - he LOVED these

Baked Sweet Potato

wrap it in tin foil - stick it in the oven - enjoy

perfect meal or snack 

and it’s packed with vitamins

and they taste soooo goooood. sprinkle with a tiny bit of brown sugar… yum!

Garlic Parmesan Sweet Potato Fries w/ Tuna Melt 

workin’ it for the camera

recipe

i’ve made plenty of sweet potato fries before, but this time i went for a much more savory flavor

i made a wet mix of egg whites, garlic powder, paprika, cinnamon, salt, and pepper

and added some sauteed garlic 

i chopped up two small sweet potatoes 

to keep them crunchy after baking, i shook them in a plastic bag with 1 teaspoon of baking powder

and then added the wet mixture and shook ‘em up again…

then split up the sweet potatoes into two batches and put them in the oven for 12 minutes at 450 turning over after 6 minutes

while in the oven i mixed together half of the garlic i had cooked before, grated parmesan, a little thyme, a little garlic powder, and salt and pepper

then it was back to plastic bag! mixing the seasoning in with the fries, and i poured in a tiny bit of olive oil to get the parmesan to stick

et voila! [served with a fancy tomato aioli … slash ketchup]

and since i just happen to be one of those people that prefers an whole meal for dinner, i had a tuna melt on the side :)