sweet potato chocolate chip cookies ~gluten free~

They’re here…the terrible twos.

The past few weeks we’ve seen glimpses of them, but I think it’s safe to say they are unpacking their bags and moving in.  And may I add, a few months too early..fun times, fun times.

After a day of constantly being told “no” and having to deal with the dead weight drop to the floor shenanigans, I needed to end the day on a sweet note.  So, I baked cookies.

These are called cookies however, they are mainly sweet potatoes and almond butter, two superfoods in my book!  Therefore, I’m considering these medicinal!

sweet potato chocolate chip cookies ~gluten free~

Sweet Potato Chocolate Chip Cookies

2 sweet potatoes, baked (~2 cups)

(click here for how to bake sweet potatoes)

1/2 cup almond butter

2 eggs (or vegan egg substitute)

1/4 cup maple syrup

1 teaspoon vanilla

1/2 cup coconut flour (can be substituted with whole wheat or oat flour)

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sea salt

2/3 cup chocolate chips

sweet potato chocolate chip cookies ~gluten free~

-Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.

-In a food processor, blend sweet potatoes (skins removed), almond butter, eggs and vanilla until fluffy.

-In a large bowl, mix coconut flour, spices, baking soda, baking powder and salt.

-Combine wet and dry ingredients and gently fold in chocolate chips.

-Use a tablespoon and evenly drop dough onto parchment paper.

-Bake for 30 minutes, cool, sprinkle with powdered sugar and enjoy!

Happy Friday!  Hoping everyone has a great weekend!


sweet potato, carrot and rosemary soup

I had a refrigerator full of veggies and needed to use them quick!

So, I chopped, simmered, added fresh herbs, blended in the vitamix and taa-da… a simple and savory sweet potato soup was created!

The creaminess comes from cannellini beans making this soup completely vegan!

sweet potato, carrot and rosemary soup ~vegan, gluten free~

Sweet Potato, Carrot and Rosemary Soup

a few gluggs of extra virgin olive oil

1/2 yellow onion, chopped

3 large cloves of garlic, minced (or 4 smaller ones)

4 cups vegetable stock

2 cups water

2 cups sweet potato, chopped

1 cup zucchini, chopped

1 cup carrots, chopped

1 can cannellini beans, drained and rinsed

1 sprig of fresh rosemary (~1 tablespoon)

1/2 teaspoon sea salt

a few grinds of the pepper mill

sweet potato, carrot and rosemary soup ~vegan, gluten free~

-In a large soup pot, add olive oil and onion.  Saute until translucent.  Add garlic and sauté until fragrant.

-Add stock, water, sweet potatoes, carrots, zucchini, rosemary, salt and pepper.  Bring to a boil, reduce heat and simmer until vegetables are tender.

-Remove from heat and add canellini beans.

-Add to a food processor or blender and puree until smooth.


I added a pinch of fresh rosemary and black cyprus sea flakes for garnish.

(my sister-in-law bought me the sea flakes from a cute little shop in Chatham called Sea Salt and Pepper.  I wanted everything in this store!)

You could also add a drizzle of rosemary infused olive oil,  roasted pepitas or red pepper flakes for heat!


superfood tacos with avocado cashew cream

I’m not sure if there is any other meal that contains so many superfoods!  These tacos are overflowing with “good for you” flavor!   I could go on for days about the nutrients in the beans, sweet potatoes, kale, etc.

But, I’ll save you the details and sum it up by saying…these tacos are the bomb!

superfood tacos with avocado cashew cream

Superfood tacos

2 tablespoons olive oil
1/2 red onion, thinly sliced
2 large garlic cloves, minced
2 large kale leaves, torn into small pieces
1 cup roasted sweet potato cubes (**see note below**)
1 15.5 ounce can black beans, drained and rinsed
1 tablespoon braggs amino acids, coconut amino acids or tamari
1 teaspoon cumin
Fresh cilantro
Cholula or hot sauce (optional)
Corn tortillas

-add oil to a large skillet over medium heat
-sauté red onion and garlic for 5 minutes
-add kale and sauté until kale is wilted
-add beans, sweet potatoes, braggs amino acids and cumin
-sauté for 3-5 minutes
-lightly heat corn tortillas in an ungreased frying pan over medium-low heat
-assemble tacos, add a generous scoop of avocado cream and garnish with fresh cilantro and cholula

Avocado cashew cream

1 avocado
2/3 cup water
1/3 cup raw cashews (soaked in water for 1-2 hours)
2 tablespoons fresh lime juice
1/2 teaspoon maple syrup
Salt to taste
superfood tacos with avocado cashew cream
-drain cashews
-add all ingredients to a food processor and blend until smooth and creamy
-taste and add salt as needed

superfood tacos with avocado cashew cream
**Roasted sweet potatoes**
-wash and peel two small sweet potatoes, cut into small cubes
– drizzle with 1 tablespoon olive oil, tossing to coat, place on a roasting pan or cookie sheet

– roast at 400 degrees for 40 minutes or until soft

Superfood Tacos

The tacos would be great on their own or with sliced avocado but, I recommend going the extra step to make the avocado cashew cream!  It’s a great substitution for sour cream or cheese and kept this dish light by adding a hint of lime!

superfood tacos with avocado cashew cream