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Recipe: Sweet potato hash with chorizo and kale
This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice. This recipe can be gluten-free and dairy-free, depending on the chorizo and toast you have. There are different types of chorizo, but the most common ones are Mexican (usually fresh) and Spanish (usually cured). Both types work for this recipe. The beauty of using chorizo is that you don’t need any extra fat nor herbs or spices, just a pinch of salt and pepper on top of the eggs. If you don’t want to use chorizo, try these substitutions: Note that you will need to add…
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Recipe: Purple sweet potato brownies
These purple sweet potato brownies are a healthier gluten-free, refined sugar-free alternative to regular brownies. They are a great way to sneak vegetables into dessert. If you have never had or seen purple sweet potatoes before you will be surprised to know that even though their skin is purple, their flesh is white. Hence, they are also known as white sweet potatoes. They are starchier than regular (orange) sweet potatoes, making them great for desserts. The sweet potato will provide some sweetness to the batter but you will need some sweetener as well. I recommend using any natural granulated or powdered sweetener (e.g. stevia and/or monk fruit). You can also…
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Recipe: Roasted pumpkin and sweet potato soup
This roasted pumpkin and sweet potato soup is an easy meal packed with Southeast Asian flavours. If you roast the vegetables in advance, you can put it together in no time on a busy weekday. Both pumpkin and sweet potato are a good source of beta-carotene (a precursor of vitamin A) and also contain potassium, dietary fibre, among other micronutrients. This soup is gluten-free and dairy-free. It can be made vegetarian/vegan by substituting the fish sauce for salt or soy sauce. As always, make sure you are adding some protein to make it a more satisfying meal.
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Recipe: Sweet potato frittata with kale and feta
This sweet potato frittata with kale and feta is perfect for make-ahead breakfasts or as a light meal any time of the day. It keeps well for 4-5 days in the fridge and can be frozen for later consumption, too. I used goat’s feta, which pairs great with the sweetness of sweet potato. Traditional feta made from sheep and goat’s milk would work great, too, as would regular cow’s milk feta. This recipe is gluten-free and vegetarian. It has a decent amount of protein (22.9g per serve) and the 28.4g of carbs from the sweet potato are lower GI and come packed with micronutrients (see potatoes vs sweet potatoes for…
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Potatoes vs sweet potatoes
Potatoes vs sweet potatoes might be one of the hottest debates in the nutrition world. Jokes aside, many of people wonder which is better. “Are potatoes paleo?” might be one of the most frequently asked questions in the past 10 years or so. Potatoes and sweet potatoes – what are they? Both potatoes and sweet potatoes are root vegetables. Despite their name, they are not botanically related. According to Merriam-Webster online: Potato: “an erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber” (1). Sweet potato: “a tropical vine (Ipomoea batatas) of the morning-glory family that is often grown for its edible tuberous…
