YOU CAN FIND ME AT erinlamb.ca

Hey y’all! It’s been a while since I posted on here because I have busy working on my new website and Nutrition business over at erinlamb.ca. I will still keep this blog live so you can search back into the archives, but I will be posting my new recipes over on my website! I hope you continue to follow along!

I will now be specializing in gluten/dairy allergies and sensitivities as well at guiding people through elimination diets! I would love to work with you and get to know you better.

See you around!

xo erin

Spicy Sweet Potato Salad

Did you know there is a difference between sweet potatoes and yams? It’s common for most people to confuse the two!

Sweet potatoes are yellow to cream-colored inside, drier than yams, with a mild, nutty taste, where as Yams are moist and sweet and orange when you cut into them.

Be creative with your sweet potatoes and yams!  They can be used in most recipes calling for potatoes, pumpkin, squash and even bananas when use in breads, cakes and cookies. They are high in fiber, high in antioxidants, have a low glycemic index and are an excellent source of potassium.

Ingredients:

8 large sweet potatoes

1 c olive oil

sea salt and ground black pepper

1/2 c white wine vinegar

2 medium red bell peppers

4 tsp ground cumin

2 tbsp grated orange zest

1 c sliced scallions

1 c fresh minced basil leaves

1.5 jalapeno peppers,minced

1/2 raisins

Directions:

1. Preheat the oven to 400F. Peel the sweet potatoes and cut them into bite- sized pieces. Put them on a baking sheet, drizzle with 4 tbsp of the oil and toss to coat. Sprinkle with salt and pepper and roast turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

2. Make the dressing while the potatoes cook. Put the remaining oil in a blender along with the vinegar, bell pepper, cumin and zest. Sprinkle with a little salt and pepper. Puree until smooth.

3. Toss the warm potatoes with the scallion, basil, jalapenos and raisins. Add 1 c of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or a room temperature.

I found this recipe in a little booklet that came with my last purchase of yams- you can find more recipes here!

xo erin

Sweet Potato Turkey Meatballs in Green Curry

Quick delicious meal in only 30 minutes!

Recipe adapted from The Healthy Glow Co.

 

ingredients

meatballs:

1 pound ground chicken

1/4 c old fashioned oats, gluten free

1/4 c coconut flour

1 small sweet potato, grated

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp turmeric

1/2 tsp cumin

1/4 tsp salt

1/8 tsp pepper

1 tbsp olive oil ( add more for frying)

 

curry sauce:

1 tbsp olive oil

1 (15 ounce can) coconut milk

1 small red onion, sliced

1 red bell pepper, sliced

1.5 zucchini, cut into cubes

1.5 c cauliflower

1.5 c snow peas

3 tbsp green curry paste

3.5 tbsp lime juice (1.5 limes)

salt to taste

directions

1. preheat oven to 375F
2. in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
3. Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.
4. Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
5. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
6. Heat olive oil in the same skilled you used for the meatballs. Add red onion, red pepper and snow peas. Saute veggies for 2 mins. Add coconut curry sauce to the pan. Bring to a boil.
7. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375F for 15 minutes.
8. Serve on a bed of rice or spinach.

serves 6.

 

 

Tikki Masala

my  friend was coming over for lunch and I didn’t have much time to fix something so I threw this in a pot and I was pleasently surprised by how delicious it was!! well I guess I used 2 pots to make some garlic rice- yum my favorite! A family that I ate with on my mission would make this garlic rice that I died over every time! They make it a lot in brazil…so I guess it’s not Indian to go with this dish but you can add garlic to about anything right? The recipe for this delicious garlic rice will be coming soon!!

 

ingredients

1.5 tbsp olive oil

1 garlic clove, minced

1/4 onion, chopped finely

1 can chickpeas (540 ml)

1 can diced tomatoes (540 ml)

1/8 tsp cayenne

1 tsp salt

1/2  tsp pepper

1 tsp corn starch

1 cup coconut milk

1 tsp turmeric

1 tbsp garam masala

2 tsp paprika

2 tsp cumin

1 tsp ginger

2 tsp coriander

2 c spinach

directions

1. Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
2. Add spices, chickpeas, coconut milk, diced tomatoes to the pot.  Mix cornstartch with a little bit of water before adding to the pot so it mixes well.
3. Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
4. Serve with rice.

*serves 4

xo

Gourmet Oatmeal

I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!

Peanut butter banana fudge oatmeal

ingredients

1/2 c oats

1 overripe banana, mashed

1- 2 tbsp peanut butter

1 c cashew milk (or water)

1/2 tsp vanilla extract

1 tbsp cocoa powder

pinch of salt

directions

1. bring milk to a boil, add oats and reduce to medium heat.
2. mash up banana, add to oats and stir.
3. add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
4. top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!

 

Apple pie oatmeal

ingredients

1/2 c oats

1 apple, cut into cubes

1/2 tsp vanilla

pinch of sea salt

1.5 tsp cinnamon

1/2 tsp honey (or maple syrup for vegan option)

1 cup of water or dairy free milk

directions

1. bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
2. While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
3. When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.