If you live in the States or have ever visited you will know of the restaurant Texas Roadhouse. They have amazing bread rolls with cinnamon and butter as well as amazing sweet potato sides! One of my favourites is the sweet potato, cut open and slathered with cinnamon butter.
Greg has been doing the Daniel Fast this week so I’ve been looking for recipes that are vegan friendly- dairy free, meat free etc
A really simple recipe that we love and is super filling are sweet potato boats!
Here’s the recipe!
Sweet Potato Boats
- Sweet Potatoes (one for each person)
- Vegetable Oil
- a few Tbsp of Almond Butter
- Preheat the oven to 180C.
- Wash and dry the sweet potatoes.
- Cover each sweet potato with Vegetable Oil in a thin layer and poke with a fork numerous times all over
- Wrap each sweet potato individually in aluminium foil, and place on a baking tray in the oven. Depending on the size of the potatoes they will take approx 45min-1 1/2 hour to soften. To check if the potato is done insert a knife or fork through it- if it glides smoothly you are ready to rock and roll.
- Take the potatoes out of the oven and allow to cool for approx 5 min.
- Open the potato parcels up and slice open the sweet potatoes to have two halves. Using a fork or knife disrupt the smooth flesh to make ridges and divots.
- Place Almond Butter on each side of the potato flesh, sprinkle with cinnamon and nutmeg.
If you’re an Australian you probably have read a thousand lamb recipes.. if you’re from anywhere else in the world (mainly U.S.A) this may be new for you.. Greg, my husband, hadn’t had much lamb before he moved here 8 years ago. Now, it’s one of his favourite meals!
The great thing about lamb is that it is hard to get wrong. You can BBQ it, Pan-fry it, put it in the oven.. whatever you decide it will normally come out tasting incredible! When I was pregnant we were having lamb at least once a week.. my love for lamb went into over drive!
Apart from the lamb, everything you need for this recipe you should have you in your pantry and fridge!
Easy BBQ Lamb
Things you need
– 4 Lamb Forequarters (I cut mine in half. If you pull them apart slowly you’ll see a fat line that you can cut against)
– 3 tsp Crushed Garlic/3 garlic cloves. I use the crushed garlic in a jar, you can use fresh chopped garlic though.
– 2 TBSP Olive Oil
– 3 Rosemary Sprigs
– a few pinches of salt and pepper
1. Cut the lamb forequarters in half
2. Place all ingredients in a bowl and combine. Place bowl in the fridge overnight so the flavours absorb
3. Leave the lamb at room temperature as you heat the BBQ up.
4. Place the lamb on the BBQ and cook for approx 2-3min on each side twice over. Lamb is best eaten medium.
5. Service immediately with salad or mixed vegetables.
Since having Ava I have been on a mission to eat healthy to try to lose the baby weight I gained while pregnant! Below is my go to recipe for a health roast fish! It is fairly high in sodium (considering the snapper is baked in salt) but you scrape most of the salt off before serving. I promise you will not be disappointed with this amazing tasting baked snapper!
Whole roasted Snapper in salt crust with Gremolata
1Kg whole snapper, gutted, scales left on
1.5Kg coarse sea salt, approximately
¼ cup finely chopped flat leaf parsley
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Preheat oven to very hot (200 celcius or higher). Make gremolata by combining all the gremolata ingredients in a bowl.
Wash fish, pat dry inside and out with absorbent paper. Stuff the cavity of the snapper with half of the gremolata.
Sprinkle half of the salt over large oven tray, place fish on tray. Wet remaining salt with water. Drain, press firmly over fish to completely enclose fish.
Roast fish, uncovered in very hot oven about 30 minutes or until fish is cooked as desired. Stand 5 minutes. Break crust with meat mallet. Lift away crust with scales and skin. Sprinkle fish with remaining gremolata to serve.
If you’re looking for a quick healthy snack I highly recommend these date and nut bites!! They are super quick and easy to make and store really well!
Date & Nut Bites
a handful of shredded coconut
a handful of pepitas
a handful of roasted almonds
1 tsp of coconut oil
1 tsp cocoa powder
1. Roughly chop the dates, pepitas and almonds
2. Mix all ingredients together and roll into balls
Refrigerate in an airtight container until you are ready to eat!