not your traditional tater tots

tatertots1

Remember those little nuggets from your childhood???  I recreated them using only the healthiest ingredients!  I left out the white starchy potatoes and substituted chickpeas and flax meal making for a super nutritious kid approved meal.  Unlike traditional tater tots, these contain a ton of fiber…no constipated kids here!

Also included in this recipe is miso paste and nutritional yeast.  If you are unfamiliar with these ingredients don’t be scared off of trying this recipe!  Both items can be found at a health food store and are easy to work with!  I talk a little about the benefits of miso here :)

 Nutritional yeast is an inactive yeast, not to be mistaken with brewer’s yeast or baker’s yeast.  It is a great vegan/vegetarian source of vitamin B12 and protein.  In just 2 tablespoons of nutritional yeast there is 9 grams of protein, that’s more protein than in one egg!  It also contains fiber making for a happy digestive system!  Nutritional yeast has a mild cheesy flavor.  It is great dusted over popcorn or added into salad dressings.  Give it a whirl!

images

Not Your Traditional Tater Tots

1 cup cooked quinoa

1 can chickpeas (drained and rinsed)

1/4 cup onion (minced)

3 tablespoons flax meal

1 tablespoon miso paste

2 tablespoons flour (I used GF flour)

2 tablespoons nutritional yeast

2 tablespoons olive oil (plus more for frying)

1/2 teaspoon sea salt

tatertots2

-In a food processor, blend chickpeas until a paste is formed.

-Add in remaining ingredients (except quinoa) and blend until well mixed.

-Remove “dough” from the food processor and add to a bowl with cooked quinoa, mix well.

-Spoon out a handful of dough and roll into a “log” shape and slice into 1 inch pieces.

tatertots3

-In a heavy frying pan or skillet heat 2 tablespoons of olive oil over medium low heat.

-Add pieces of “tater tots” to the skillet and fry for 2-3 minutes on each side or until crispy.

-Serve hot with organic ketchup and enjoy!

tatertots

~Note: I fried mine in two batches.  I added 2 tablespoons of olive oil to the skillet between batches.~

www.beginwithinnutrition.com

curried sweet potato hummus

Sweet Potatoes are a budget friendly way to get your daily dose of goodness!  They come packed with an abundance of potassium, beta-carotene, vitamin E and C.

curried sweet potato hummus5

Potassium helps regulate blood pressure by ridding the body of excess sodium and regulating the heartbeat.  It is also an electrolyte, which maintains fluid balance in the body.

Beta-Carotene is a powerful antioxidant that protects and repairs cells.  It is great for vision health and may prevent macular degeneration.

The vitamin E and C are responsible for the sweet potato’s title of “beauty food” making for glowing skin and vibrant hair.

We’ve been really enjoying this version of sweet potato hummus!  Hummus is a great addition to a meal secondary to its high protein and fiber content.  It’s a nice alternative to plain hummus!

 curried sweet potato hummus1

Curried Sweet Potato Hummus

2 sweet potatoes

1 can chickpeas, rinsed

5 tablespoons tahini

1 tablespoon toasted sesame oil

1 teaspoon curry powder (more if you like a strong curry flavor)

½ teaspoon pink Himalayan sea salt

juice from ½ lemon

water

Peel and cube sweet potatoes, drizzle with olive oil and sea salt.

Place in a 375 oven for 45-60 minutes (or until tender).

When cooled, blend sweet potatoes in a food processor adding a tablespoon of water at a time until a smooth consistency is achieved.

Add chickpeas, curry powder, lemon juice, tahini, sesame oil and sea salt.  Blend until smooth, slowly adding water as needed.

 curried sweet potato hummus4

Great for dipping with vegetable sticks or try making collard wraps!

 curried sweet potato hummus

De-stem a large collard leaf, place a couple tablespoons of hummus in the center, add sliced veggies such cucumbers, peppers and carrots.  Roll like a tortilla wrap and Enjoy!

 collard wraps, curried sweet potato hummus

It’s been a hit with Noah too!  He’s been eating it for breakfast, right off the spoon!

curried sweet potato hummus2

crispy coconut kale, tempeh and chickpeas with maple tahini dressing

Yes, another kale recipe….but, I couldn’t help myself from grabbing this bunch of dino kale as I was walking through Phoenix Fruit.  I won’t go into detail on the benefits of kale yet again, so I will just leave you with the recipe :)

 crispy coconut kale

This is something we make on a regular basis because it is so easy to whip up! This recipe packs a protein punch from the tempeh, chickpeas and quinoa, it’s a surefire way to keep you full and energized!

Crispy Coconut Kale, Tempeh, and Chickpeas with Tahini Maple Dressing

Crispy Coconut Kale:

1 bunch of kale, trimmed and rinsed

olive oil

unsweetened coconut flakes

sea salt

Tempeh and Chickpeas:

1 block tempeh, cut into cubes

1 can chickpeas, rinsed

2 tablespoons coconut oil

2 tablespoons braggs amino acids

crispy coconut kale

Tahini Maple Dressing:

½ cup water

¼ cup olive oil

1 clove garlic

2 tablespoons maple syrup

2 tablespoons braggs amino acids

2 tablespoons tahini

Directions:

-Rinse kale and pat dry.  Massage with olive oil and place on a cookie sheet.  Sprinkle with coconut flakes and sea salt.  Bake in a 375 degree oven until leaves are crispy.

-In a frying pan heat coconut oil on medium high heat.   Add tempeh and sauté for a few minutes.  Add chickpeas and bragg’s amino acids and sauté for another 5 minutes or until tempeh is crispy on all sides.

-Put all dressing ingredients into a blender and mix until well combined.

-Serve over cooked quinoa and enjoy!

Click here for instructions on how to cook quinoa!

crispy coconut kale

What are your favorite kale recipes???