sweet potato dog treats.


So since we have a new puppy, I’ve been looking for ways to keep her busy. I was at Krisers this weekend, talking to the girls there getting advice on things for our dogs to chew on, keep busy, etc. She showed me these dehydrated sweet potato treats. They wanted $20 for about 12 of them. They were thicker and denser than the ones pictured here, but it made me thinking that I could probably make something simliar on my own, for a fraction of that price!

So i went home and sliced up 2 sweet potatoes. I rubbed them with olive oil and baked them at 175 for a total of about 8 hours. I did it for four hours, went to bed, and left them in the oven (with the oven turned off) and then woke up and baked them for about 4 hours more. You definitely want to keep your eye on these. It all depends on how thick you cut your sweet potato. Mine were a little on the thicker side (maybe about 1/4 inch) but i bet if you used a mandolin slicer you would not have to bake so long.

These were a hit with both our dogs. And its an all natural-treat, so they are guilt free!

340. sweet potato, apple and carrot juice.

I have been curious about juicing a sweet potato for some time now. I saw a post recently where someone juiced one and claimed it was delicious. One lonely sweet potato had been lingering in my fridge, along with some macintosh apples the husband bought for eating (gross!), so I thought now was a better time than ever. And I gave it a go.

I put one sweet potato
2 apples
1 carrot

in the juicer. and honestly, not so sure what I was scared about…this was super tasty! Milo was mad it didnt make enough for him to have a big glass full! (we had to share). That said, Ill be buying some more sweet potatoes and making more next time!

310. sweet potato and brussel sprout hash with chipotle seitan.

This is sort of my take on a few recipes mashed into one and a way to use up some ingredients I had on hand.
The chipotle sausages: This is my first time having luck steaming seitan.
The hash: I made sure to cook everything nice and long so everything had a chance to get well done and crispy.At the very end I threw in some israeli couscous to give it add some grain/texture to it.

The recipe for the chipotle sausage: (original recipe here)

  • ¾ C. Vital Wheat Gluten
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dried Chipotle Flakes
  • ½ tsp. Smoked Paprika
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼-1/2 tsp. Chili Powder
  • ¼ tsp. Ground Cumin
  • ¼ C. refried beans (or any beans you have on hand)
  • ⅔ C. Vegetable Broth
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Soy Sauce
  • ½ Tbsp. Olive Oil
  • ½ Tbsp. Liquid Smoke
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, blend wet ingredients with the beans together until completely liquified.
  2. Stir the wet mixture into the dry until the vital wheat gluten soaks all of the liquid up.
  3. Knead the dough for 2-3 minutes and roll it into a log-type shape, about 10” long and 1” in diameter. Cut it into three pieces and roll out some aluminum foil, tear the foil into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  4. Once you are done with those take a large pot with a steamer basket and water, or stacking steamer baskets, and place the foil wrapped sausages into the pot and cover with lid. Have the water boiling/steaming over medium heat for 20 minutes.
  5. Once the sausages are pretty firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and set them on a plate to cool while you prep the hash.

    HASH ingredients
    sweet potato, diced small
    1 onion, diced
    6 brussel sprouts, cut finely
    2 cloves garlic
    1 tspn chili powder
    1/2 tspn cumin
    1 tspn coconut oil
    salt and pepper

    Heat the oil in the pan. add the onion and the sweet potato. Cook until almost ready, then add the brussel sprouts, garlic, the seitan, and the seasonings Cook until well done.

    I threw some israeli couscous in at the very end.

73. sweet potato hummus

I’m on a big hummus kick lately.  I’m super addicted to those flat pretzel crisps dipped in Sabra hummus. I’ve never made my own because Sabra is so good….But last night I saw this recipe for sweet potato hummus on pinterest, so I started roasting some sweet potatoes and this morning threw the ingredients in the vitamix and made some! Got some packed for today’s afternoon snack. Can’t wait!

1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1/2 tspn chipotle powder (or use real chipotles – add more or less to your liking)
3 garlic cloves
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper

Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor or vitamix.  Add chickpeas,tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.

64. sweet potato veggie burgers.

So since I ate my way through NYC this weekend, I wanted to cook something healthy for dinner. I also wasn’t in the mood to grocery shop extensively, since I had been gone all weekend, so I decided to make these veggie burgers that have been all over pinterest the past few weeks.

I used this recipe as my base, but modified it a bit. I added quinoa and only used one can of beans because one can seemed like plenty. They are moosh-ier than your average veggie burger, but it didn’t bother us. I topped it with avocado, spinach and barbeque sauce. They make alot too. I think we ended up with about 8 large patties.

Sweet Potato Veggie Burgers
makes 7-8 large patties

1 can cannellini white beans, drained
2 sweet potatoes, baked/peeled/mashed (about 2 cups)
3/4 cup cooked quiona
2 tsph tahini
2 tsp agave
1 1/2 tspn cajun seasoning
1/4 cup wheat flour
2 T nutritonal yeast
1/2 cup to 3/4 cup panko crumbs

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato and quinoa together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs
4. Heat some oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Drop the patty in the pan. Cook until browned on both sides.