Another great “burger” idea from Eating Whole!

Eating Whole

Supercharged Burger

View original post 298 more words

Advertisements

I’m looking forward to making my own veggie burgers! Look at this recipe form eatingwhole.net!

Eating Whole

I love veggie burgers!  Trying to find a vegan, gluten-free, soy-free, nut-free, corn-free, and not taste-free on the market is nearly impossible. And you know what?  Veggie burgers are SO easy to make, it’s a crime to ever buy those frozen patties!  You can make a double batch of your veggie burgers, wrap in plastic wrap, place in a freezer Ziploc bag, and voila!  You have homemade veggie burgers ready to eat at a moment’s notice!

View original post 277 more words

Gluten-Free Organic Sweet Potato Casserole

Makes 8 – 10 servings

2 1/2 – 3 lbs. (3 large or 6 medium) organic sweet potatoes

Image

Place in large pan, cover in water, and boil until tender when fork is inserted.  Takes 30 – 45 minutes depending size of sweet potatoes. I actually had to cut the large one in half after cooking 30 minutes, then cooked another 15 minutes. The others I removed after 30 minutes.

Image

Place skinned potatoes in large bowl.  Mash with potato masher and add 1 stick (1/2 cup) butter, 1/2 cup Xylitol, 1/2 teaspoon Stevita Spoonable Stevia, 1/2 teaspoon salt, and 2 eggs. You can substitute the sweeteners for 3/4 cup sugar.

Image

Put in greased 8 x 8 casserole dish.

Topping

In small bowl combine:

1 cup brown sugar

2  Tbsp. Oat Bran

2 Tbsp. Oat Flour

1/3 cup melted butter

1 cup chopped pecans

Image

Mix and sprinkle on top.  Bake at 350 F /175 C  30 – 40 minutes.  I usually make ahead the day before and store in refrigerator overnight.  In that case I will need to let the casserole set out at room temp. for at least 30 minutes, then  bake for about 1 hour at 375 F/190 C.

Organic Fried Sweet Potatoes

This is one of my husband’s most asked for dishes.  He said it tastes like dessert, so he always saves this and eats it at the end of the meal.

Peel one large sweet potato (I like to use the more skinny ones for frying because they are easier to slice).  I use a mandolin slicer — the #3 guide or the largest one.  If they are sliced too thin they will fall apart while cooking.

Meanwhile, warm a large iron skillet over medium heat.  Add 2-3 tablespoons of butter, adding more butter as they cook.

Layer slices in pan.  Turn occasionally and cook until lightly browned.  I add more butter, sprinkle some xylitol, and some cinnamon on top.  Yum!

We eat this a lot of times as a side dish with organic asparagus, cooked with diced free range chicken breast, sauteed in organic extra virgin olive oil and pressed garlic.