Sweet Potato Spinach Tots

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Potato puffs are one of those sides that always make us go, yes! These sweet potato versions have all the crispness and flavor of conventional ones with way more health benefits, including beta-carotene, vitamin C, and magnesium. We love them as a savory side for any meal. They're especially great for kiddos who are picky about eating their greens, as the spinach is quietly folded in.

This recipe yield 4-5 servings.

INGREDIENTS

  • 2 cups sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • ¼ cup almond flour
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1-2 tablespoons extra virgin olive oil
  • 1 egg beaten
  • ½ cup fresh chopped spinach
  • 315 grams sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • 32 grams almond flour
  • 1 gram garlic powder
  • 3 grams sea salt
  • 15 - 30 mL extra virgin olive oil
  • 1 egg beaten
  • 30 grams fresh chopped spinach

Directions

  1. Preheat the oven to 400° Fahrenheit (204° Celsius0. On a lined parchment baking sheet coat the surface of the sheet well with 1 tablespoon of olive oil or butter.

  2. Place the shredded sweet potatoes in a bowl and mix with a pinch of salt and let sit for 10-15 minutes to draw out moisture. Next, place the sweet potato in a cheesecloth or lightweight kitchen towel and squeeze the excess moisture out of the sweet potatoes over a bowl or sink.

  3. In a medium-sized mixing bowl, mix the moisture-strained sweet potatoes with the rest of the ingredients, except the olive oil. Mix well. Lastly, lightly fold in the fresh chopped spinach.

  4. Using a spoon, scoop the sweet potato mixture. Form a tater tot with your fingers and place on the oiled pan. Repeat until the sweet potato mixture is gone. Lightly coat the tops of the tater tots with olive oil.

  5. Bake for 15 minutes then flip. Bake for an additional 15 minutes or until golden on the outside and tender on the inside. Serve with your favorite sauce and enjoy!

Tips

*These tots are amazing for kids or elevated as an appetizer paired with a sauce of your choice. These are amazing as a savory side for breakfast, lunch, or dinner. Freeze or refrigerate and reheat in the oven or air fryer.   

 

Cheesy Cauliflower Bites

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Whether it's a party, weeknight dinner, or Saturday snack, these always win with everyone. The cauliflower marries with the almond flour and cheese, making buttery, satisfying bites. Dip them in ketchup or a favorite sauce, or eat them alone. They're so darn good every time.

This recipe yields 4-5 servings.

INGREDIENTS

  • 4 cups cauliflower florets
  • 1 large egg
  • ⅔ cup almond flour
  • ½ teaspoon of sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • ¼ cup grated cheddar cheese
  • ¼ cup grated parmesan cheese
  • 500 grams cauliflower florets
  • 1 large egg
  • 85 grams almond flour
  • 3 grams sea salt
  • 3 grams freshly ground black pepper
  • 27 grams melted butter
  • 30 grams grated cheddar cheese
  • 30 grams grated parmesan cheese

Directions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. Bring an inch of water to a boil in a medium pot. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re soft and easily pierced with a fork.

  2. Working in batches, place the steamed florets in the food processor or blender and pulse for 10 seconds until they are finely chopped. Transfer each batch of meal to a clean, thin dish towel or piece of cheesecloth. Continue to process the remaining florets. Once all the cauliflower is cool enough, gather the corners of the towel and, working over the sink, squeeze out as much liquid as you can. Transfer the squeezed cauliflower to a large bowl. 

  3. Add the egg, parmesan, and cheddar cheeses, almond flour, and salt and pepper to taste in the bowl with the cauliflower. Mix everything together. Allow the mixture to rest for 5 minutes so it can come together.

  4. On a lined baking sheet generously coat with 1 tablespoon of melted butter. Use your hands to form bite sized tots, about 1-inch long by ½-inch wide, placing them on a baking sheet about 1-inch apart. All the tots should fit on one pan. Lightly brush the tops of the tots with the remaining butter. Bake for about 20 minutes, until golden brown. Flip the tots and continue to cook for another 10-15 minutes, until they are browned all over.

  5. While the tots are hot, sprinkle with additional salt and serve with ketchup, if desired.

Tips

*These cauliflower bites are so versatile. They pair beautifully with ketchup for kids or elevated with truffle oil, chimichurri, or your sauce of choice. Store leftovers in the fridge or freezer and reheat in the oven or air fryer for a crispy fresh snack. 

 

Chia Pudding

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Chia pudding has a silky, satisfying texture and is, of course, packed with antioxidants and omega-3 fatty acids from the chia seeds. It's delicious with any nut milk you choose - brazil nut, hazelnut, cashew - or whole raw milk if you tolerate dairy. It’s a great place to sneak in adaptogenics, such as astragalus, as well. We enjoy this as a slightly sweet treat for breakfast or in the afternoon as a satiating snack.

This recipe yields 2 servings

INGREDIENTS

  • ¼ cup chia seeds
  • 1 cup Brazil nut milk
  • 1 tablespoon maple syrup
  • 32 g chia seeds
  • 240 ml Brazil nut milk
  • 1 tablespoon maple syrup

Directions

  1. Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.

  2. Stir well and place in the refrigerator. 

  3. After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.

  4. Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.

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