Totally Yummy

So on this revolution, we have tried many recipes and I want to share them with all of you.  The first one is for 'Granola Energy Balls'.  Sound crazy, but they are the best as in VERY hard to resist.  What is great is that they are pretty good for you (save the chocolate chips, unless you use dark chocolate) and the kids love to make and eat them too!!

2 c Oats
2 c Coconut Flakes
1 c Peanut Butter
1 c ground flaxseed
1 c chocolate chips (I used mini)
2/3 c honey (can be raw, unfiltered)
2 t vanilla
1 t cinnamon

Mix all together with spoon as much as you can then either get the kids to finishing mixing by hand or get some rubber gloves, because it is sticky while being mixed.  Then roll them into balls.  The mixture is still a little flaky when you go to make the balls and you have to grab some and squeeze to get it to all go together then shape.  A dough scoop works well to scoop out the correct amount of dough, but they still need to be squeezed into a tight ball or they crumble.  The yield is dependent upon how big the balls are.  It makes about 3 dozen ping pong ball size.  I made a few even smaller for the younger ones to be able to just pop in their mouth.  Store them in the fridge.

The second recipe I want to share is one that my mom taught me.  When we would go camping we would always make these camp potatoes and even did them during the winter in the oven a time or two.  I have since modified the recipe to make the potatoes smaller to cook faster (wedges take about an hour, slices take about 30 minutes).  We have used this recipe on mushrooms (too yummy, but a little on the fat side since they are cooked in butter) and now I have adjusted it again to work with sweet potatoes!

There are some things in my mind that I just don't see how they can fit together.  Fruit and chocolate, chocolate and chiles, potatoes and sweetness.  I didn't see how anything labeled a 'potato' was to be put with cinnamon and sugar.  Same goes with squash.  Obviously I had not yet tried those concoctions before my beliefs came about as I get (slightly) the sweet potato and cinnamon thing, but not much else.

The recipe below is the sweet potato version that I just made (still digesting) today.  They were heavenly and when I told my mom I was making sweet potatoes she started laughing on the phone!

Stove: Pan heating on med-low with EVOO.  Add garlic (I use dried) & onion (I use dried).  Cook for a couple of minutes as the pan heats us.  Peel a sweet potato and cut into bite sized pieces.  You can make them thin slices (sometimes my laziness wins and they go into the salad shooter) or tonight I cut them about carrot sized, 2" long and 1/4" wide -ish.  When the pan is warm, put them in and top with your favorite seasonings.  I used chili powder, salt, pepper, celery seed (or powder), curry powder and montreal steak seasoning.  I cooked them a little and then tried them and adjusted.  I cook mine until tender, but not mushy, still firm not crunchy.  Guess what?  Cook them however you like, just keep trying them until you bite into one you love!  I then put some in my bowl and topped with worchestershire sauce and shredded asiago cheese.  I really like that sauce and put it on my baked potatoes regularly.  Lea & Pearans is the best and the cheap stuff really doesn't taste good.  I let it soak up the sauce a little and ate.  I ended up eating a huge bowl of them and then could only finish half of my steak!

Next time, Gluten Free Seasame cheddar bread!