I’ve began to get
Misfit Market veggies and fruits during the Quarantine. It was easier to make sure I had fresh veggies and fruit. This past week I received about 6 sweet potatoes, so I decided to make a roasted sweet potato taco for lunch.
If you want to make this Gluten-Free, you can use corn tortillas instead of flour tortillas. It’s your choice which type of tortilla you want to use for your taco. This recipe is easily vegan if you don’t use any cheese or sour cream on the taco. Instead use avocado for the creaminess of cheese or make
cashew sour cream to put on the taco.
This recipe is easily adaptable for what you like.
What you need to make the recipe:
sweet potatoes avocado or extra virgin olive oil taco seasoning – Homemade or storebought tortillas – corn or flour refried beans – The one from Trader Joes is vegan. Optional toppings: lime, sour cream, avocado, cheese (Cotija or Feta), cilantro, salsa
When I made mine, I topped it with lime, Feta cheese, salsa, and cilantro.
Roasted Sweet Potatoes Refried beans spread on the tortilla Finished taco Ready to eat
Stars of the recipe:
2 pounds of sweet potato, cubed into 1 to 1.5-inch sized pieces (peeled or unpeeled) 2 tsp. taco seasoning – Homemade or storebought 1 Tbsp. avocado oil or extra virgin olive oil 1/2 c. refried beans warmed tortillas toppings
Preheat oven to 425 degrees. Cube the sweet potato. Place the sweet potato into a large bowl and drizzle the oil on the sweet potato cubes. Sprinkle the taco seasoning over the sweet potatoes. Stir until all the pieces are coated with the seasoning. Place on a lined cookie sheet in a single layer. Roast for 25 to 35 minutes. Warm up the beans in the microwave or on the stove. Spread on the tortilla. Top with sweet potato and your favorite toppings. Enjoy!
Other taco recipes:
Printable Recipe Have a magical day,
This could also be called “Clean Out My Fridge Frittata.” We had a potluck breakfast at church on Easter morning. I woke up that morning trying to decide what I wanted to bring to church. Nothing like waiting until the last moment.
I thought about how I had spinach in the fridge. It was at that moment I decided to make a frittata. The rest of the ingredients were in my fridge or pantry so it was easy to put together.
You ca certainly add more ingredients to the fritatta instead of just spinach, mushroom, and onion. It would be delicious with cubed zucchini (add with the rest of the veggies), cubed bell peppers (add with the rest of the veggies), and olives (add with the Feta cheese).
Italian Veggie Frittata
1 Tbsp. Extra virgin olive oil
1/4 to 1/2 c. cubed mushrooms
1/2 large onion or 1 small onion, cubed
2 c. spinach
8 large eggs
1/4 c. milk (dairy or nondairy)
1 Tbsp. Italian seasoning
1/4 c. Feta cheese
1/4 c. Parmesan cheese
fresh parsley, to top
Preheat oven to 350 degrees Fahrenheit.
Heat oil in a skillet on medium heat.
Add the veggies. Cook for 5 minutes or until the veggies are softened and the spinach is cooked down.
While the veggies are cooking, combine the eggs, Italian seasoning, and milk in a medium bowl.
Pour the milk mixture over the cooked veggies. Sprinkle with Feta cheese.
Allow to cook for 5 minutes or until the edges are cooked. Sprinkle with Parmesan cheese and parsley.
Place in preheated oven. Cook for 10 minutes or until the center is cooked.
Allow to cool.
My Easter potluck breakfast plate
I love chopped up kale. Aldi carries an already chopped up bag of kale for $3 or so which makes eating this powerhouse veggie so much easier.
So what is kale? Kale is part of the cabbage family.
It has a lot of nutritional benefits. Here are some of the vitamins and minerals that kale contains.
Kale is also anti-inflammatory, antioxidants, improves eye health, detoxifies your body, improves heart health, fortifies your bones, and lowers cancer risk.
Sauteed Mexican Spiced Kale
1 Tbsp. Extra virgin olive oil or avocado oil
1/2 to 1 c. chopped kale
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 to 2 Tbsp. nutritional yeast, optional
Heat a skillet with oil over medium heat.
Add the kale. Sprinkle the kale with spices and nutritional yeast.
Allow to cook for about 8 minutes.
Enjoy as a side dish!
Pickled Red Onions
1 & 1/2 c. thinly sliced red onion
3 Tbsp. white sugar (omit if Whole30)
1 & 1/2 Tbsp. salt
1/2 tsp. peppercorns
1 c. white vinegar
Thinly slice the red onion. Place in glass mixing bowl.
Combine the sugar, salt, peppercorns in a small sauce pot.
Add the vinegar and stir until the sugar and salt are dissolved.
Put the a lid on the pot. Bring the vinegar mixture to boil over high heat.
Once the mixture has boiled, pour the vinegar over the onion. Make sure the onion is submerged.
Allow the mixture to cool to room temperature.
Place in a mason jar and then store in the fridge for 3 to 4 weeks.
I enjoyed it on egg salad.
After adding the boiling mixture
I’ve been sick most of this Christmas season so I have not made ANY Christmas cookies. Okay, I’ll take it back. We made peanut butter blossoms and then we ate them.
I decided to update my peanut butter blossom recipes using gluten free flour.
I noticed that the dough does not stand up as well as the gluten dough so you will need to place it in the refrigerator for about 15 minutes before forming it into balls.
Even with that little inconvenience, the cookies are absolutely delicious.
Gluten Free Peanut Butter Blossoms
48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Place the dough in the fridge for about 15 minutes
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack.
When I went through my recipes, most of my holiday recipes are NOT gluten free. These are the only holiday recipes that are gluten free.
I might need to remedy that issue. I already have a peanut butter blossom recipe that I adapted to be gluten free.
Continue reading “December 3, 2017 – Holiday Version”