Roasted Sweet Potato Tostadas

Roasted Sweet Potato Tostadas

Chili scented roasted sweet potatoes, smashed black beans, salsa and avocado served up on a crisp corn tortilla! No utensils needed making these tostadas the ultimate finger food…perfect for a New Year’s Eve Party!

 Roasted Sweet Potato Tostadas Chili scented roasted sweet potatoes, smashed black beans, salsa and avocado served up on a crisp corn tortilla! No utensils needed making these tostadas the ultimate finger food...perfect for a New Year's Eve Party!

I love the combination of sweet potatoes, black beans and avocado. I use these three ingredients together at least once a week for my family’s meals. Something about this trifecta is super satisfying and easy to incorporate into so many recipes. Oh yea, and they are incredibly healthy for you! In fact, all three are on my “superfood” list and here’s why:

Sweet Potatoes: Loaded with antioxidants, vitamin C and fiber, which can help with controlling glucose levels.

Black Beans: Help lower cholesterol naturally due to their high fiber, antioxidants, folic acid and magnesium content.

Avocados: An excellent source of monounsaturated fatty acids, which may combat inflammation in the body.

For the recipe head over to my contributing post on the Real Housemom’s site by clicking here!

For a vegan version forget the cheese!Roasted Sweet Potato Tostadas Chili scented roasted sweet potatoes, smashed black beans, salsa and avocado served up on a crisp corn tortilla! No utensils needed making these tostadas the ultimate finger food...perfect for a New Year's Eve Party!

chocolate dipped apple slices

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

The end of school brings class parties!  Instead of letting your kids get tanked up on super sugary snacks, try incorporating fruit into sweet treats.  Fruit contains fiber, which help stabilize glucose preventing a sugar rush of epic proportions!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

These got the thumbs up from my nephews!  They were happy to have dessert, I was happy they were eating apples!  They even asked if I would make them again…no problem, done in under 20 minutes!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

chocolate dipped apple slices
 
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Chocolate dipped apple slices for a healthier kid-approved treat!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 30 slices
Ingredients
  • 3 green apples, thinly sliced
  • 1.5 cups dark chocolate chips (I use enjoy life vegan chocolate chips)
  • lemon juice (optional)
  • Toppings:
  • ~crushed graham crackers
  • ~sunflower seeds
  • ~shredded coconut
  • ~raisins
  • ~pistachios
  • ~mini-marshmallows
  • ~peanuts
Instructions
  1. Line a baking sheet with parchment paper, set aside.
  2. Melt chocolate in a double boiler or microwave, dip apple slices in chocolate and place on parchment paper.
  3. Add toppings of choice and let cool until chocolate has hardened, enjoy!
  4. ~to prevent browning of apples, spritz apples with fresh lemon juice~

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

 Be sure to use dark chocolate because it has less sugar than milk chocolate and is higher in antioxidants!

I topped these with graham crackers, coconut and sunflower seeds, but don’t stop there!  Raisins, pistachios, mini-marshmallows, peanuts would all taste great!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

 Here are some more options for healthier class party treats:

Fruit Kabobs with Vanilla Dip

Dole Pineapple Whip

Chocolate Strawberry Dessert Pizza

Salted Chocolate Frozen Banana Bites

Chickpea Chocolate Chip Cookies

Thai Peanut Slaw in Crispy Cups

Tis the season of holiday parties!  Here is a delicious and quick appetizer to impress your guests!  Colorful and crunchy Thai Peanut Slaw in Crispy Cups!

Thai Peanut Slaw in Crunchy Cups ~vegetarian~ A quick and easy appetizer sure to impress your guests!

The original recipe can be found here.  I slightly modified the slaw dressing and added edamame for more color, antioxidants and protein!  The slaw is vegan however, it is difficult to find vegan won ton wrappers.  If you can’t find them and want to try making your own try making your own!  A recipe can be found here.

Thai Peanut Slaw
 
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Makes 18-20 cups
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 18 won ton wrappers
  • ¼ cup creamy all-natural peanut butter
  • 2 tablespoons brown sugar
  • ⅓ cup water
  • 2 tablespoons Bragg's Amino Acids
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼-1/2 teaspoon chili oil (to taste)
  • 1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower
  • 1 scallions, chopped
  • ⅓ cup peanuts
  • ⅔ cups shelled edamame
Instructions
  1. Preheat oven to 350 F. Take 2 muffin tins and flip them over, spray the bottom of the tins with cooking spray. Drape won ton wrappers over the bottoms of the muffin tin and press down molding won ton wrapper around each cup. Place in oven and bake for 6-8 minutes or until golden and crispy. Set aside.
  2. In a small sauce pan over low heat whisk together peanut butter, water and brown sugar. When peanut butter is liquified remove from heat and add Bragg's Amino Acids, sesame seed oil, lime juice, garlic and chili oil. Whisk until well combined.
  3. In a large bowl, add rainbow slaw, scallions, peanuts and edamame. Add dressing and toss to coat.
  4. Serve slaw in crispy won ton cups and enjoy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower

We served the crispy won ton cups on the side of the slaw allowing guests to make their own.  You can fill the cups and serve on a plate, but be mindful of how long they will sit.  If left out too long the cups will become soggy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower